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 ...
Yes!
Good job Pod. I couldn’t remember the name.
We had to stay at the Artisan hotel for 2 months because our contractor hadn’t finished our house.
Thanks.
5.56mm
We have a place nearby called Southern Smokeshack.
They mostly do catering, but they have a food truck (trailer) that they set up in different locations each week. This is something they started after the ‘rona shut everything down so people could still have just a little bit of normalcy each week.
No matter the meat, it’s always moist, with a perfect balance of spices and hickory smoke flavor. The sauce compliments the meat very well.
On the flip side, there is a place about 20 miles away (Chris’ Hwy 82 @ 14) that is straight up nasty. Their meat is dry, and bland tasting, the sauce is always burnt tasting.
A lot of people break it up, but it was really disappointing. In fact, it was pathetic. The corn bread was overdone. The chicken was overdone and dry. The potatoes were overdone and almost flavorless. Though coleslaw was half decent. The pork was mediocre at best.
I’m eating a lot of barbecue in a lot of different places. That was one of the biggest let downs I’ve ever experienced. I looked around, and everyone’s plate look just as unappetizing as mine.
I prefer Skylight Inn, but the pork is the same either place. In fact, if the Skylight Inn has extra pork, they take it up to Sam Jones.
This is a pretty good thread.
I’ve been saving the names and pictures of all these places.
Never been to Dunedin. Have lots of experience w/ Destin/FWB area though.
Coopers Pit barbecue. Llano Texas.
I totally get your neighbor’s reaction. But it doesn’t take much bbq to get that reaction. all you need are burgers on the grill. that smoke gets around the neighborhood real sweet and easy. everybody is salivating on the other side of the fense. my wag is that most bbq’s don’t taste as good as they smell. I’m sure there are exceptions.
I totally get your neighbor’s reaction. But it doesn’t take much bbq to get that reaction. all you need are burgers on the grill. that smoke gets around the neighborhood real sweet and easy. everybody is salivating on the other side of the fense. my wag is that most bbq’s don’t taste as good as they smell. I’m sure there are exceptions.
There’s one barbecue joint in Memphis, that I don’t know how their food is, and I’ll never find out. They were extremely rude to me when I stepped in the door. They had a limit of four people in the restaurant, and I was the fifth. I didn’t see the fourth person until I stepped in the door. No need to yell at me harshly. Then I saw other people of the same skin color as the people behind the counter do the same thing. They were allowed to come on in. I stuck my head in the door, and I told them that I don’t willingly give my money to racist tyrants, and I walked out. Jim Neely’s Interstate Bar-B-Que
I prefer the Llano location over the Fort Worth one. I just ate at the Llano location again in June. They have a unique method for Texas. A lot of their meat is cooked over live Mesquite, rather than smoked over oak.
I go through Me phis a lot and my wife wanted to try Neely’s bbq because she saw them on tv. I had a similar experience to yours. Service was rude and slow. Like you I was not the correct skin color. The bbq was below average at best. Never been back.
I’m not sure I wanna know how they put the fire out at the end of the day...
No, sir. WELL PLAYED! 😄
If you are going to be in Tidewater Virginia:
Pierce’s Pitt BBQ, Williamsburg
Cowling’s BBQ, Waverly.
You can thank me later.
Touché!
Buc-ee’s bbq sure smells good, but I’ve never tried it.
Is it really good? We may have to drive over there.
Thanks for sharing your experience.
Huge “meh”
Just ordered one.
I saw a review where the reviewer mentioned having to put in vents in the lid.
Do you know anything about that?
thx, ‘Pod.
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