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...

[N8VTXNinWV]

;o) yeppers.

www.uncledansribhouse.com

[rock58seg]

Nah!! We swing both ways. LOL

Best BBQ in the San Antonio area:
Texas Pride
About 4 miles south of I-10 East on 1604
Near lone oak and St. Hedwig.
Great brisket, Garlic sausages, baby back ribs, chicken
Fridays you can go for the all you can eat catfish fry. Tastes a lot better than Rudy's, and they don't nickle and dime you to death for pickles, onions and stuff

Converted Texaco station with a lot of old farm junk sitting around as decoration.

[Ogie Oglethorpe]

Last time I was there it was, but it's been a couple of years,

[Cultural Jihad]

www.uncledansribhouse.com

[N8VTXNinWV]

thanks!

[rock58seg]

Was that new years of 2002? We were at padre in corpus, and then went over to Laredo for some shopping. Brutal cold 30/31 the whole time.

[rock58seg]

I don't eat the cabrito till I get to Nuevo Laredo.

[rock58seg]

I agree!!!!!

There have been posts raving about microwaves, vinegar sauce that sounded like they were making sauerbraten, roasting meat in the oven with the heat on high, at 350.

Perhaps it's time to bring back the inquisition and reform some of these heretics.

[Brytani]

I grew up in Richmond and my first taste of BBQ was from them. It's not the best (though they have awsome limeaides) but I still think about it from time to time.

Childhood memories I guess.

[TruBluKentuckian]

1. Payne's, Memphis, TN
2. 17th Street Bar and Grill, Murphysboro, IL

I second your second choice. Along with Shylers in Evansville, IN, 17th Street Bar and Grill has the best ribs I've ever eaten.

[dennisw]

Ridgewood is all sliced/pulled beef and pork, located up in woods on an old highway. The wait on a normal night is between 30 to 60 minutes. Recommend the pulled pork with extra sauce, a side of beans and bottomless sweet tea. DO NOT plan on strenuous activity after this meal!...(about 15 minutes from BMS)

Ridgewood Barbeque
900 Elizabethton Hwy.
Bristol, TN 37618
(423) 538-7543
___________________



You'll like this review.



http://www.roadfood.com/Reviews/Writeup.aspx?ReviewID=446&RefID=446

[rock58seg]

I use a New Braunfels smoker. Firebox on the end, so the heat is never direct. Home depot has them, similar ones are made by charbroil. Get the thermometer accessory too. Try to keep the heat below 250, and let it go almost all day.

I use charcoal with chunks of Mesqite on top. Also,I have found that using straight mesquite sometimes, gives the outside of the meat a numbing quality when eating, something like ambesol.

Also when smoking, take corn ears, and stack them in the end away from the firebox. leave the shucks and silk on. When you shuck them later all the silk will pull off with the shucks. Gives a true meaning to the words "roasting ear."

[SaveTheChief]

I have never been to Drexler's. To be completely honest, I am not even sure I have heard of it. Where is it?

[SaveTheChief]

Ahh... You mean Clive's place, right? Never been there.

Sorry, it took a second or two for the brain to kick in.

[Pusterfuss]

Was that new years of 2002?

No, it was more like 1984. Oh well, another FReeper legend goes down.

[carlo3b]

I already started a pork tenderloin for a 12+ hour slow roast in the oven. I catch that on sale about every weekend for $2.30 and I like the results. A generous dry rub, of my own creation (lots of minced garlic, as well) on the fat side.

Here is another use for that pork roast.. This is the one of the wonderful variations, and by far the easiest of the famous tomato sauces that are enjoyed in Italian homes throughout the world.. My family calls it "Hey pop. make the old time bread dippin sauce"

Authentic Italian Old World Sunday Pasta Sauce

Tell you the truth, no self-respecting real Italian that grew up in Chicago, calls pasta sauce anything but gravy, as in;
"Yo, when will the friggin gravy be done?".. :)

• 3-4 lb. pork roast, or pork neck bones
• 3-4 lb. beef roast,( we call it the cheap beef roast), or beef neck bones, or even ox tails
• 3-4 links of of real Italian sausage, (hot and spicy is our favorite)
• 4 small cans or 2 large cans of tomato paste
• 2 beef bouillon cubes
• 1 medium yellow onion, scored only (sliced into several times, but not completely through)
• 2 bay leafs
• 4 garlic cloves, minced
• red pepper flakes (optional)
• salt and pepper to taste

1) Rinse all meat, place them and all onion, garlic, bay and bouillon in large soup pot, preferably a heavy bottomed, and fill with water to about 2 inches above the meat..
2) Bring to a low boil and leave covered for 2-3 hours. Stir occasionally until it's meat is thoroughly cooked, you will know when it is ready, you'll see.. :)
3) Remove onion and add tomato paste, and stir.. cover and continue heating on low for 3-4 more hours.
Have plenty of crusty French or Italian bread or rolls ready to use for sampling and just plain dippin.. You can make a meal eating this gravy with bread..
This is even better if made the day before and re-heated before serving.. Eat this with a tube pasta,  i.e.: rigatoni, penne, or mustaccioli.

[EvaClement]

Bubba's Bar-B-Q

7810-F Lee Highway
Falls Church, VA
703-560-8570
(Merrifalls Plaza)

My favorite, pulled pork with cole slaw added right on the sandwich. Inexpensive, bottles of BBQ sauce to choose from on the table, tomato-based, mustard-based, or vinegar-based.

The entire place is done in pig décor, very cute.

[WhyisaTexasgirlinPA]

My husband used to work in Falls Church - I'll ask him if he ever ate there.

Some of the best ribs I ever had were at a sports bar in Ocean City, Maryland - dang if I can't remember the name of the place.... I think it was a guy's name, like Joe's or something......

[humblegunner]

Tell you the truth, no self-respecting real Italian that grew up in Chicago, calls pasta sauce anything but gravy, as in; "Yo, when will the friggin gravy be done?".. :)

A couple of years back, I got really upset with Bobby Flay
when he demonstrated chicken fried steak and the accompanying "sauce".

I hopped up and down sceaming "It's gravy you fool!"

I guess there are more interpretations than I am aware of.

I'm still mad at Bobby Flay.

[Rightly Biased]

Always get the sausage Dry. The briskit and porkchop are wonderful as well. As they say at Kreuz if your need sauce you cooked it wrong.