Country's Best BBQ

Self ^ | 8/7/2004 | Self

[Hootch]

In honor of places that we know we could eat without being interupted by Kerry... Please post your favorite BBQ joint, where it is and what your favorite thing is at that place...

[joesbucks]

I'll second the Rendesvouz! Best ribs overall.

Yeah, but what a dive. Was there once, (company I used to work for was based in Memphis and while on business there once, we dined there.)

[TexasCowboy]

"The cabrito is excellent!"

It probably needs to be explained for some folks that "cabrito" is not a Spanish word for a small taxi cab.

[COBOL2Java]

Tell your wife that I understand. I watched three good friends nearly pass out from pepper overdose at a tavern named "Blanca White's" in Matamoros, Mexico one year when we took a long weekend trip to the southern tip of Texas to escape winter in central OK.

Sounds like the episode in "The Simpsons" where Homer has hallucinations after eating chili cooked with dangerous Guatemalan peppers ("Grown by mental patients!").

[don-o]

Excuse me. . .are we talking about REAL barbeque? Hello?! One must come to North Carolina for REAL barbeque!!

Just so we are clear - they do a sauce that is basically vinegar with heat. I tried my best to like it, but my jaws kept locking up.

However the red slaw there is outstanding.

And in Albermarle, the Donut Dinette make doughnute with LARD. I swear to God, they do. Folks there don't live so long, but they do eat well!

[joesbucks]

I'm surprised it took 92 responses before Maurice's was brought up. No only is it good, but for a while he was a celeb here with his SC flag flap a few years ago.

How soon we forget.

[Twinkie]

Your house, if you'll take a slab of country style ribs,
place them in a big old enamel cooker, put a little bit of
water in the pan, then pour a whole lot of your favorite
barbecue sauce all over them. Stick the pan in your oven that is set on 350 degrees. Leave them in the oven and let them cook slow until they are done and you'll know when
that is.

[bobbyd]

Jim, I don't know where that is. This place is about a block past the sugar refinery, on the other side of the street. It is next door to where the old Dairy Queen was that's now a convenience store of some type.

The name of the place is Texas Brisket....I had lunch there Monday.....Wow...I had forgotten about the Dairy Queen.....

When I want BBQ....I usually do Pappas.....quick and painless!!!

[don-o]

I think we had this same discussion two years ago

I think we have it about evry six months. I love the BBQ threads. Someone needs to ping Carlo.

I'll give it a go, but may have his name wrong.

[Bigun]

To borrow a phrase; "You bet your sweet bippy!"

Can't go wrong but won't be like actually being there.

[don-o]

Not much to look at from the outside,

That is characteristic #1 of the great BBQ joints

[Gillmeister]

bump

Been to Schuyler's many times, OUTSTANDING BBQ

[Bigun]

LOL!

Damn You! Made me spit adult beverage all over my keyboard!

[don-o]

Shut up - get off the thead and let the grown ups talk about serious matters here.

I'll buy you a Happy Meal.

[Bigun]

Dixie darlin I know you mean well but just what is that "stuff" the put on the meat over there in S.C.?

[Proud_texan]

Not a bad place for outside of the south but I thought I'd mention a couple of Bay Area places...One was, umm, 20 years ago: Everett & Jones in Oakland. It was in a funky old style hamburger join or gas station. Mostly it was the sauce. Even the medium gave me a burn. I asked the guy about the "hot" flavor and he told me that it was akin to throwing lighted matches in your mouth.

Best BBQ I ever had was one joint up on highway 116 between 101 and Sebastopol (don't know the name, doubt if it had one) and Memphis Minnie's in the city. Skip the cornbread and meat from any animal smaller than a pig. Go with the beef or pork and white bread.

I'd give it four ribs (out of a possible 10).

[fso301]

Manhattan Microwave has the best. With the power setting on low, they slow cook the meat. As soon as the meat comes out of the oven, they squirt some BBQ sauce on it, put the meat back in for 15 seconds to heat the sauce up and then bring it to your table.

[I got the rope]

LOL. Here in Florida that have a place called, "Sonny's BBQ". It is a complete abomination. To me...it's not BBQ unless it's been cooked over mesquite.

Note to everyone:

Just because you put BBQ sauce on something...it DOES NOT make it BBQ.

[OSHA]

Are you serious?????

[carlo3b]

Here in Houston, I can't just walk around the corner and get a good Italian beef sandwich or a polish. I can't find a good Chicago style pizza either.

OK OK.. stop whining.. LOL. You can have a fabulous beef sandwich any time you want one just follow this recipe:

 Chicago Italian Beef Sandwiches

• 1/2   teaspoon salt
• 1    teaspoon ground black pepper
• 1    teaspoon dried oregano
• 1    teaspoon dried basil
• 1    teaspoon onion salt
• 5  Beef bouillon cubes dissolved in 3 cups boiling water
• 1    teaspoon dried parsley
• 1    teaspoon garlic powder
• 1    bay leaf
• Red pepper flakes to taste
• 1/2 cup pure olive oil
• 5    lb. rump roast (or utility beef roast, as in bottom round)

1)  In a medium pot over medium to high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay
leaf and oil.
2)  Stir well and bring just to a boil.
3)  Place roast in a slow cooker (or roaster, at 275 F), and pour mixture over the roast.
4)  Cover and cook on low setting for 10 to 12 hours or high setting for 4 to 5 hours.
5)  Remove bay leaf and slice the beef paper thin
6) Drain the beef juice, and even add more beef or even chicken broth to extend ( au .. jus,  meaning “with broth” ).. and drench the beef in the au jus and fill the bread..
Add a heaping dollop of Hot Jardiniere peppers.  Serve on warm crusty Italian bread or rolls.
This is easily frozen and wonderful the following day.. ENJOY

 

[Proud_texan]

Opps, "Best BBQ I ever had" s/b "Best BBQ I ever had in the Bay Area! Actually I suspect it's not so much the meat, cook, etc. as the ability to get the right wood as well as regional taste.

For instance some areas think BBQ is all about the sauce whereas I think sauce is only used when the BBQ isn't any good. Go figure.