3 red flags a pitmaster looks for when dining at a barbecue restaurant

msn ^

[mylife]

All true

[al_c]

I’m not a pitmaster, but ... duh! Pretty basic stuff to look for right there.

[teeman8r]

if you don’t get wood going to a pit bbq place, that’s the first red flag.

[mylife]

some yahoo bought the spare rib when Dewey died and they dont even use the pits anymore :(

[mylife]

gave out some Lilly Q’s mustard based SC BBQ sauce this Xmas

[Governor Dinwiddie]

B's Barbecue, Greenville, NC. The best East Carolina barbecue you can find, pork smokers out back.

[Dr. Sivana]

Well, my go to place, “Little Miss BBQ” on University in Phoenix has cords and cords of wood in sight, six large smokers, also in sight. Closing time is when they “run out of meat”. And they actually manufacture their own smokers and sell to other bbq joints (Camelback Smokers).

Heck, even the Mexican supermarkets smoke their meat in view (Food City on Glendale & 35th Ave.). No shortage of good bbq here. Georgia had even more, with smokers at roadside food trucks.

[wally_bert]

I’ll have to remember that place if I am ever that way.

[M Kehoe]

Hi.

There’s a place in Dunedin off Alt 19 that looks exactly like that.

Small menu, beans,collards, ribs, pull pork. Wood piled high in the back.

Key lime pie.

Yum.

5.56mm

[wally_bert]

Back in late 80s my dad brought barbecue from a place called Speedo’s somewhere in way off NC.

That was some of the best.

[Dacula]

My brisket takes 18 hours to cook. I live at the bottom of the subdivision and have had several neighbors talk about the lingering smoke. No one really complains, they just want some of my BBQ or are jealous of how delicious our neighborhood smells.

[upchuck]

FReepers wanting to read the original article without a trip through msnland, and all that implies, can find it here:

https://www.insider.com/pitmaster-rodney-scott-red-flags-how-to-spot-barbecue-restaurant-2021-12

[dfwgator]

Back in late 80s my dad brought barbecue from a place called Speedo’s somewhere in way off NC.

But its real name was "Mr. Earl's".

[Adder]

Thanks!

[MplsSteve]

Never had Carolina style BBQ. I’ve heard good things though.

My experiences have been mostly KC and Texas.

[Republican in occupied CA]

A shout out to a place that sells excellent drum smokers, veteran owned, too. These are so stupidly simple but I’ve never *not* had something excellent come out of mine.

Still takes some sill with the rubs, trimming, but a good American company making a really high-quality item that will last.

https://pitbarrelcooker.com/

[wally_bert]

I’ll take your word for it.

That’s the name I remember but that barbecue was unreal good.

Dad has traveled the us so much he probably forgot exactly where anyhow.

[Delta 21]

I would love to eat there!

[Dead Corpse]

https://www.jellybeanandjulias.com/

The ONLY BBQ place in Minnesota, that I’ve found so far, that serves REAL Texas brisket. Smoker is out back and their wood bin has a padlocked gate.

[CodeJockey]

Wood- check

Smokehouse- check