I’m not a pitmaster, but ... duh! Pretty basic stuff to look for right there.
if you don’t get wood going to a pit bbq place, that’s the first red flag.
some yahoo bought the spare rib when Dewey died and they dont even use the pits anymore :(
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.
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
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.
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
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://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.
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 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.
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
Stamey’s has 2 locations in Greensboro but only one has the pit.
Duh
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?
