Click here: to donate by Credit Card
Or here: to donate by PayPal
Or by mail to: Free Republic, LLC - PO Box 9771 - Fresno, CA 93794
Thank you very much and God bless you.
Posted on 07/16/2025 5:18:52 PM PDT by nickcarraway
|
|
Click here: to donate by Credit Card Or here: to donate by PayPal Or by mail to: Free Republic, LLC - PO Box 9771 - Fresno, CA 93794 Thank you very much and God bless you. |
https://www.sunset.com/travel/california/santa-maria-bbq
(if you get the paywall popup, there should be a little microscopic “continue without whitelisting” line at the lower left of the pop)
I got into southern BBQ about ten years ago. I started with a $45 ECB (El Cheapo Brinkman). I followed the advice of Meathead at https://amazingribs.com/.
It ruined me. I can no longer order ribs at Chili’s Texas Roadhouse, etc. They serve flavorless, soggy steamed pork slathered with sugar sauce.
I’m a coastal urbanite and BBQ is more foreign to me than sushi (the real kind) and ethnic/non-American foods LoL.
I have so far only tried Texas...really want to try the Carolinas’ offerings...and Kansas City apparently?
I recommend Meathead’s Last Meal Ribs.
https://amazingribs.com/best-barbecue-ribs-recipe/
Hint: if you make the Memphis Dust dry rub, omit the rosemary.
Another take on BBQ ribs is sous vide. Whereas proper BBQ is at 11, I make easy-peasy sous vide ribs that rate around 8.
https://www.seriouseats.com/sous-vide-pork-ribs-recipe-food-lab
I moved a month ago, and finally got the BGE moved to the new place today. There were only a couple of showings of the old place with it on the patio, lol.
It’s mostly reassembled, and I feel like I should pick up a pork shoulder and do a cook. I have a Thermoworks Bellows, so can set it at 225F and it maintains it for as long as reasonable. Love it, game changer for the BGE.
I’m still sous viding prime ribs I bought at great sale prices before Christmas. Have 2-3 more of various sizes.
About 6 hours from frozen at 132F, then about 8 minutes in a 500F convection oven on a rack over a sheet pan. Serve with horseradish.
Yum!
Don’t miss out on Southern BBQ, meaning Northern Florida/ Georgian BBQ. It’s so darned good! I like all the others, but FL/Ga bbq is superior to the others.
Don’t forget the sides! Collards and Mac n cheese, and if you really want Southern, add in some homemade hush puppies. I make all the sides, and hubby does the BBQ.
My recipes have been handed down through my family. They’re excellent and authentic.
No offense, Liz, but you’re missing mac n cheese, collard greens, and hush puppies! ;)
We love Mickey Pigs in Alto, GA.
“Barbecue, sliced beef and bread,
Ribs and sausage and a cold Big Red...”
Robert Earl Keen, “Barbecue”
Prefer saltines, less filling than bread.
Black men make the best BBQ. The best I ever had was Robert’s BBQ in Coweta, OK in the 80’s. His daughter tried to make a go but failed.
This guy was something special.
I have never been there. Next time we’re in the area, we will try them!
We eat there all the time because its ten minutes from our rural property in Cornelia. Its right off the highway a few miles North of Gainesville in a strip center on the right.
BGEs are awesome!
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.