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 ...
My dad used to bring home some mighty good Q from Corky’s when I lived in Memphis. That was 50-55 years ago.
Is this the place that goes through so much firewood they have their own railroad siding?
Phew, I was afraid nobody would get it.
I regularly smoke brisket or tri tip. My neighbor likes to smoke pork. Our neighborhood smells great.
Quick wit!
Kibbs Bar-B-Que in downtown Stuttgart, Arkansas at 1102 E Harrison St. Some of the best BBQ I’ve ever had. Cooked on-site.My mouth is watering just thinking about it.
In the early 80’s, my sister was going to the Univ of the South Sewanee, TN, and we went to a place called the Red Devil BBQ Pit out the town, a trailer on the side of the road, only lit by red christmas lights strung across the ceiling. First place I had barbecued goat. Was pretty good. Chewy.
If I may make a suggestion, try Arthur Bryant’s when you’re in KC.
Their BBQ sauce is top notch. None of that heavy molasses flavor.
wally... he was posting lyrics from a song.
WHERE IS THIS PLACE?
I HAVE TO GO THERE - NOW!
Your welcome.
hell yeahs!!
Yesssir...
Eli’s Bar-B-Que?
Oh dat one right there, that’s my poke chop....
:P
Yes. We are that old.
That’s actually just a warmer. The smokers are out behind it.
I once stopped at Tom’s Convenience Store on Getwell Road in Memphis. I had Jumbo Hot for lunch. I came back for dinner and had Jumbo Hot. The next day I almost ordered the pork chop sandwich or the BBQ bologna sandwich, but I had Jumbo Hot instead and took another to go.
I have had BBQ from Mexico to Canada.
I Learned Piggies rule.
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