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...
Iron Works BBQ
Austin, TX
Cooper's BBQ, Llano, TX. http://www.coopersbbq.com/home.asp
I stepped in it when I had a TDY to Altus AFB.......awesome ribs and beer ! They almost went bankrupt as we decended on em during an all ya can eat night !
Stay safe !
My daughter's house here on Maui. Come on down!!
Leave the OC briefly, head north on the 405 to Long Beach Blvd, exit north, go about 1-2 miles up (past San Antonio and just before Del Amo) and on your left you will see Johnny Reb's. You will love it.
Chisolm Trail, in Lockhart TX. Besides, last time I drove through North Carolina I didn't see one mesquite tree. BBQ just ain't right unless there is mesquite involved.
Fiorella's Jack Stack has the best beans ever, good sauce. Gates has the best actual smoked meat, the sauce is awful, Arthur Bryant's is greasy, but good. KC Masterpiece has really good sauce, but The Wabash sauce in Excelsior Springs, Missouri is the best in my book.
Johnny Reb's is great! I love the fried green tomatoes.
If you like Santa Maria bar-b-que, try Jocko's in Nipomo Calif. Just a few miles north of Santa Maria in the heart of cattle country. Ribs, steak, pork, etc...are all cooked over oak wood coals. Served with poquito beans, salsa, and green salad..
Actually two of them - Sticky Fingers - ribs that melt in you mouth and a little place in Savannah, it's in an alley on the south side of York Street and oh, my gosh, my mouth is watering for some of their ribs and chicken and soul food!!!!!!!
"The Tastee-Freeze of maybe 20 years ago was about three-four blocks to the east
of that location."
Havent been to Tonkawa for a while. Next time I blow through there I'll have to check it out.
LOL....I know what you mean about the memory lane stuff...something about good BBQ does that!
Cooper's BBQ in Llano, Texas is hard to beat.
They got the oits outside, you pick what you want and how much of it then take it inside and pay according to weight.
Beans and bread etc are on the bar in the didning room, hep yo sef !
"Can't have sawdust on any restaurant floors in Fort Worth, by order of the Fire Marshall."
I figured it was something like that. *sigh* Nanny govt at work again protecting us from ourselves. OH well.
ping
Obviously Condi, you are not from the south. This can be a very hot topic down here!
Back Forty Texas BBQ in Pleasant Hill and San Ramon.
Armadillo Willie's in East Palo Alto.
(OKSooner, "Bob's" sounds like the place I recollect...they've got a branch in
Norman now...)
Any BBQ place that has a legitimate "history" page on their Intenet site...
has to be checked out....
"Bob's Barbeque started in 1952 when Bob Leonard purchased Holt's BBQ. The original hickory
pit was an old rig shack of Holt's Drilling Company of Ada, Oklahoma. Inside the restaurant
were six stools and two tables.
http://www.bobsbarbeque.com/history.htm
The snippet of BBQ history above reminds me of a quip I heard about about finding great BBQ
places: "If the place looks like it's been really cleaned up in the last decade, keep lookin'."
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