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Country's Best BBQ
Self ^
| 8/7/2004
| Self
Posted on 08/07/2004 10:07:49 AM PDT by 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...
TOPICS: Miscellaneous; US: North Carolina; Your Opinion/Questions
KEYWORDS: america; barbecue; barbq; bbq; bbqwars; northcarolina
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To: Amalie
Speaking of NASCAR.
When the boys are in town (Bristol) Alan used to post on Dixie marque:
Dale eats ribs.
Jeff eats quiche.
401
posted on
08/07/2004 6:48:53 PM PDT
by
don-o
(Stop Freeploading. Do the right thing and sign up for a monthly donation.)
To: NCSteve
The best: B's in Greenville, NC
It has all the requirements of a REAL Barbeque place:
- You wouldn't stop there unless someone told you about it
- Unpaved parking lot ("free form" parking)
- Big shed out back with wonderful smoke and cooking smells
- Old country general store converted for eating
- No A/C, but that's OK, they don't have no dress code either
-The medical staff from down the road rub shoulders with the field hands as they stand in the long line waiting to be served
-I've seen the Highway Patrol and Sheriff's officers, stopping off the eat, having to direct traffic around all the cars parked on the side of the road when the parking lot, such as it is, overflowed.
- 2nd generation good ole girls dishing out the best eastern NC 'Que, pork and chicken
Experts around here (i.e., the most knowledgeable in the world, since we have the best to choose from!!) argue bout whether Wilber's in Kinston or B's is the best. Close call, but B's is it.
402
posted on
08/07/2004 6:53:32 PM PDT
by
LeoNC
(Man, I learn so much at FR!!!!)
To: don-o
I just discovered using the oven for bbq last night. I usually throw a shoulder in the smoker and have to baby it for 8 hours keeping an eye on the temp, smoke and water.
Last night I put a shoulder in the oven and cooked it on 240 for 11 hours, then fired up the smoker this morning and threw it in there for 3 hours.
It was one of the most tender and tastiest shoulders I've ever cooked.
403
posted on
08/07/2004 6:58:43 PM PDT
by
Rebelbase
(Bush is Hell on liberals and terrorists.)
To: Howlin
There is absolutely no better BBQ than North Carolina!Vinegar based,with coleslaw,hush puppies,maybe some brunswick stew and of course lots of sweet tea!
404
posted on
08/07/2004 6:58:51 PM PDT
by
tapatio
To: tapatio
I always thought cole slaw, hushpuppies and sweet tea were for catfish fries! :)
405
posted on
08/07/2004 7:55:46 PM PDT
by
BnBlFlag
(Deo Vindice/Semper Fidelis)
To: Rebelbase
Last night I put a shoulder in the oven and cooked it on 240 for 11 hours, then fired up the smoker this morning and threw it in there for 3 hours. What poundage we talking here>
240 seems at bit hot unless it is a 15 pounder.
What is the smoker I need to get?
406
posted on
08/07/2004 8:06:53 PM PDT
by
don-o
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To: SaveTheChief
Amen on the Goode Company Barbeque. My wife and I eat there about once a week. Drive in all the way from The Woodlands.
None better!
To: don-o
7-8 lbs.
It worked out ok, maybe 225 the next time?
If you want American Made you can check into New Brunsfels smokers online---sometimes see them at Lowes.($199+)
I have Great Outdoors charcoal/water smoker ($90) from Walmart. If you are going to use it on a deck buy one of those aluminum pans you put underneath a car to catch oil drips(auto parts store). It's saved my deck on numerous occasions.
408
posted on
08/07/2004 8:17:00 PM PDT
by
Rebelbase
(Bush is Hell on liberals and terrorists.)
To: alancarp
Oh, I've also had the stuff Texans call BBQ: uh, no. Yup.
Pretty much sums it up.
Calling beef bbq is just plain wrong.
409
posted on
08/07/2004 8:17:03 PM PDT
by
don-o
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To: mountaineer
How does it compare with?
Smokestack Bar B Q
8920 Wornall Road
Kansas City, MO 64114-3605
To: SelmaLee; DaiHuy; wolf24
I'm no connoisseur, but when it comes to Southern Illinois, my favorite is Dixie in Anna-Jonesboro. It's kind of a hole-in-the-wall with a great sliced pork ("fresh ham"?) sandwich and a unique tangy sauce.
411
posted on
08/07/2004 8:21:53 PM PDT
by
ecinkc
(Lurker coming out of the woodwork)
To: NCSteve
Short Sugar's. YUM........road trip!
412
posted on
08/07/2004 8:36:27 PM PDT
by
Howlin
(Saving Private Hamster)
To: carlo3b
Get up to 367 and mix up some of this.
I got me a pot simmering now. It may replace my "Appalachian Ambrosia" which I thoght was as good as it gets.
I did use three huge Vidalia onions rather that "four large" and dumped a whole small jar of Grey Poupon, since the tablespoon would not fit into the neck of the jar.
413
posted on
08/07/2004 8:57:52 PM PDT
by
don-o
(Stop Freeploading. Do the right thing and sign up for a monthly donation.)
To: tet68
I am a life long Texas man and thought I had eaten the best ribs. I ate at teh Dreamland BBQ place and found it to have the best ribs I have ever eaten. All should try them. dreamlandbarbq.com
414
posted on
08/07/2004 9:06:40 PM PDT
by
Dave278
("Be polite, Be professional, but have a plan to kill everyone you meet. ")
To: Phsstpok
As a native Mid-Southerner, I agree with your choices in Memphis, but I "converted" to the Carolina school of BBQ during my military career. The Memphis brand is okay, but I still prefer the zing that comes from those vinegar-based sauces. BTW, The Commissary in Germantown isn't bad when it comes to BBQ, either...I'm surprised someone on this board hasn't started a "wet" vs "dry" ribs debate....
415
posted on
08/07/2004 9:06:59 PM PDT
by
Spook86
To: gopheraj
Actually the best BBQ is my hubby's. He takes all day to make it. Brisket. Marinated all night in a special sauce (NO sugars of any kind) Up here in Missouri we don't have his pit made but as soon as we get back to Texas he is going to do another one. It's made of tin on three sides with screen set up in the middle to hold the meat. The fire (mesquite of course) is off to one side and he takes the coals and puts them in so the meat is slow cooked. Falling off the fork tender. A half hour before it is done, he takes the marinade and dabs it on the meat.
To: JENINMO
Have to disagree with you there. Jack Stack is a good restaurant. If you don't like tangy/spicy or thin sauces, then you won't like Gates.
417
posted on
08/08/2004 8:09:08 AM PDT
by
KC_Conspirator
(This space outsourced to India)
To: misanthrope
Market Square, Luling, Texas
Cooper's, Llano, Texas
Evett's, Uvalde, Texas
To: Hootch
Rocky Mount NC..can't remember the name.
Kings in Colonial Heights VA.
419
posted on
08/08/2004 8:32:21 AM PDT
by
Nurse Ratched
(That which I do not understand needs no understanding.)
To: All
What I want to know is how many of you people eat bbq sandwiches with coleslaw on top the meat? Minced or shredded?
420
posted on
08/08/2004 8:34:22 AM PDT
by
Nurse Ratched
(That which I do not understand needs no understanding.)
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