https://www.jds-smokehouse.com/
Posted on 12/29/2021 1:06:11 PM PST by mylife
Rodney Scott, a James Beard Award-winning pitmaster and the founder of Rodney Scott's Whole Hog BBQ, says there are a few key red flags to keep an eye on when you're looking for a quality barbecue restaurant to satisfy your craving.
The cookbook author told Insider that spotting the difference between a true barbecue spot and a place serving barbecuelike food is as simple as using your senses — just look around.
If there is no visible pile of wood or pit area, that's your first red flag "If you could see if they've got wood, or if you could see if they're cooking it on-site — that's a good sign," Scott said.
Sometimes, a restaurant will have their pits and cooking area visible to diners, like at Rodney Scott's locations.
"For example, at our spot here, you can see the pits because we're on this corner," Scott said of his restaurant in Charleston, South Carolina. "And our Birmingham location, when you walk in the door, you can see the pits through the dining room through a glass window, and you can see everything going on in there."
He said it was important to his team to give customers an opportunity to see, when they show up, that they cook everything on-site. But some restaurants may not have the space or ability to do that.
(Excerpt) Read more at msn.com ...
https://www.jds-smokehouse.com/
My local smokes in one place and delivers to the other stores.
Like he said, even if its smoked on site, its no guarantee its good...
There was a chain in Jacksonville called ‘Woody’s’. OK barbecue, with the open pit right in the restaurant. I thought it hilarious that they had a smoking and non-smoking section. Everyone came out smelling of smoke
I put a brisket on for Christmas. Mighty good eating. The entire slab was about what Rodney charges for two plates. Yeah, I’ll stick with mine.
PORK Barbecue?
No Thanks. That in and of itself is a Red Flag.
(I’m from Texas. I know BBQ. It’s Brisket. Then ribs, sausage, chicken.)
I graduated from The Citadel in 71. When I could I loved to go up to North Charleston and eat at Milton B. Dukes All You Good Eat Barbeque. He had 3 sauces you could spoon on your shredded pork; regular, hot and Milton B Dukes special sauce. I swear you could see fumes pouring over the side of the serving spoon and it was the smallest bowl of the 3 by far. I’m starting to sweat just thinking about that. Well that was 50 years ago and Dukes was bought by some people who according to the review I just read are doing Milton proud. Course there is a lot more on the menu. Back then it was pretty much the BBQ on the serving line, ice tea pitchers and sandwich bread on the tables. But man that was some some good eating.
Never had Carolina style BBQ. I’ve heard good things though.
It’s an acquired taste when used to sweet, tomato-based sauces. Good stuff.....
If you want some good chicken sauce that’s a little eastern NC different, get some Carolina Treet. 😛
There was a chain in Jacksonville called ‘Woody’s’. OK barbecue, with the open pit right in the restaurant. I thought it hilarious that they had a smoking and non-smoking section. Everyone came out smelling of smoke
East NC BBQ sauce is vinegar and red pepper flakes. I make mine in a mason jar that has holes punched in the top lid. THat’s my favorite. West NC BBQ is more tomatoe based and they say SC BBQ is mustard based, not that I ‘ve seen much of that. All BBQ being pork of course. I expect things might have changed in the last 50 years some. Here in Texas BBQ is beef but I will whip up some east NC shredded pork with vinegar occasionally. Goes well paired with Jack Daniels or Rebel Yell.
NC has two styles.
Lexington (western) style. A tomato based sauce.
Eastern style. Apple cider vinegar based
Discussions of the two by Carolinians have been known to come to blows.
(I’m from Texas. I know BBQ. It’s Brisket. Then ribs, sausage, chicken.)
Of course. Y’all grow lots beef in Texas.
Eastern NC is pig country.
I'm partial to KC style, too. Try to take in a Jack's Stack when I'm there.
Interesting...
Stamey’s has 2 locations in Greensboro but only one has the pit.
Brisket is a bit pricey here in Georgia. It seems that all the folks like pork. I was born and raised in Texas and all I like is beef. I do a pork butt when they are on sale and donate it to a neighbor who respects BBQ.
I used to live in central Texas and know the best BBQ joints. I follow their style and do the best that I can here since we have no Mesquite.
I put a brisket on for Christmas. Mighty good eating. The entire slab was about what Rodney charges for two plates. Yeah, I’ll stick with mine.
I wonder how many other people will get that.
Duh
“Well now they often call me Speedoo But my real name is Mister Earl”
By the Cadillacs. 1955
https://www.youtube.com/watch?v=p9uZvrsAoyE
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.