I don't think this has been done in a long, long time.
Tell the area, the state, the name of your favorite BBQ joint, why, what they serve, how many and what types of sauces they use etc.
I'll start since I found a good place in Peoria, IL.
The Q Smokehouse BBQ buffet, in Peoria proper, the reason is the quality of meat. They serve ribs, brisket, pulled pork, and smoked chicken with assorted side dishes expected of a BBQ joint. They have only two sauces, both red, mild and spicy.
For Lincoln, NE so far the only thing I've even come up with is
Skeeter Barnes, in Lincoln proper. The reason is the spicy sauce. They serve everything you can think of including combination plates. They have at least 3 red sauces, mild, hot, and super hot, and they may have more, but those are what I remember. The sauces were very good, the meat quality was decent the two times I went there, but not exceptional.
Brent (IOW, if any of us are in your neck of the woods, where do we not want to miss for BBQ?)
RaginPage was cut from the Baylor football team for saying...
I don't think this has been done in a long, long time.>Tell the area, the state, the name of your favorite BBQ joint, why,>what they serve, how many and what types of sauces they use etc.
Biloxi, Mississippi. I have never tasted BBQ that was worth pissing on.
It should be noted in BBQ's defense that if something is spicier than butter, I probably don't like it.
Trent Chairborne "Nine of Diamonds" Ranger
...To be a great NCO, you need three bones: a backbone, a wishbone and a funny bone.
I asked Bobby Dylan, I asked the Beatles, I asked "RaginPage" <btpage0630@yahoo.com>, but he couldn't help me either:
I don't think this has been done in a long, long time.>
Tell the area, the state, the name of your favorite BBQ joint, why,>what they serve, how many and what types of sauces they use etc.>
I'll start since I found a good place in Peoria, IL.>
The Q Smokehouse BBQ buffet, in Peoria proper, the reason is the>quality of meat. They serve ribs, brisket, pulled pork, and smoked>chicken with assorted side dishes expected of a BBQ joint. They have>only two sauces, both red, mild and spicy.>
For Lincoln, NE so far the only thing I've even come up with is>
Skeeter Barnes, in Lincoln proper. The reason is the spicy sauce.>They serve everything you can think of including combination plates.>They have at least 3 red sauces, mild, hot, and super hot, and they may>have more, but those are what I remember. The sauces were very good,>the meat quality was decent the two times I went there, but not>exceptional.>
Brent (IOW, if any of us are in your neck of the woods, where do we>not want to miss for BBQ?)
There are more good barbecue places than you have time to sample in Kansas City. So I won't get into that. Just don't go to KC Masterpiece (entirely too corporate) or Haywards (waaay past its prime), and you'll be fine. The sauces, of course, are red, in varying degrees of sweet or hotness.
But there is finally a good place for barbecue in Lawrence KS - Vermont Street BBQ. (Which has just moved into a better location on Massachussetts St, but kept the old name. For the benefit of the KU types, it's where Paradise Diner used to be.) I had the pulled pork sammich last week, and it was outstanding. They have sweet and hot red sauces, and there was some godawful yellow-looking stuff on the table that I was ascairt to sample.
Randolph M. Jones 9 March 2005 23:44:37 [ permanent link ]
RaginPage wrote:> I don't think this has been done in a long, long time.>
Tell the area, the state, the name of your favorite BBQ joint, why,> what they serve, how many and what types of sauces they use etc.
I live in Maine, so my favorite BBQ joint is the WSM in my backyard. Sometimes I make a sauce out of chili peppers, onions, garlic, & vinegar. Mostly I don't use sauce.
RaginPage <btpage0630@yahoo.com> wrote:> I don't think this has been done in a long, long time.>
Tell the area, the state, the name of your favorite BBQ joint, why,> what they serve, how many and what types of sauces they use etc.>
I'll start since I found a good place in Peoria, IL.>
The Q Smokehouse BBQ buffet, in Peoria proper, the reason is the> quality of meat. They serve ribs, brisket, pulled pork, and smoked> chicken with assorted side dishes expected of a BBQ joint. They have> only two sauces, both red, mild and spicy.>
For Lincoln, NE so far the only thing I've even come up with is>
Skeeter Barnes, in Lincoln proper. The reason is the spicy sauce.> They serve everything you can think of including combination plates.> They have at least 3 red sauces, mild, hot, and super hot, and they may> have more, but those are what I remember. The sauces were very good,> the meat quality was decent the two times I went there, but not> exceptional.>
Brent (IOW, if any of us are in your neck of the woods, where do we> not want to miss for BBQ?)>
Finally, a topic everyone can sink their teeth into.
Lance Freezeland 10 March 2005 00:58:31 [ permanent link ]
"RaginPage" <btpage0630@yahoo.com> wrote in message news:1110391150.339156.61710@f14g2000cwb.googlegroups.com...>I don't think this has been done in a long, long time.
Tell the area, the state, the name of your favorite BBQ joint, why,> what they serve, how many and what types of sauces they use etc.
I can't choose, so I'll call it a tie between two of them. When I'm in Chattanooga TN, I always eat at the Rib & Loin. The ribs are so tender that the meat practically falls off the bone. The pulled pork shoulder is excellent too. They have a mild sauce and two other spicier ones. I believe that they also have a mustard based sauce too, but that's just icky, so I'm not for sure about it.
My other co-favorite is Big Bob Gibson's BBQ in Decatur, Alabama. You can get the details here: http://www.bigbobgibson.com/main.htm. Fantastic is all I can say.
Up here in Illinois, it's hard to find a decent BBQ. Bandana's has several restaurants in the St. Louis area and they're pretty good. But other than that, it's pretty barren. You might as well go to Chili's or Smoky Bones, both of which are national chains.
-- Lance
"We don't rent pigs. Uva Uvam Vivendo Varia Fit." Captain Augustus McCrae
Joel K. 'Jay' Furr 10 March 2005 02:02:38 [ permanent link ]
kennedy@asuvax.eas.asu.edu (Ralph Kennedy) wrote in news:ID3tpE.82M@asuvax.eas.asu.edu:
Oh deer lowered. You mean divine providence has> chosen to deprive you the sensuous delights of> Mexican, Indian, Ethiopian, and at least half of the> Thai cuisine, to name a few?
"RaginPage" <btpage0630@yahoo.com> wrote in message news:1110391150.339156.61710@f14g2000cwb.googlegroups.com...>I don't think this has been done in a long, long time.>
Tell the area, the state, the name of your favorite BBQ joint, why,> what they serve, how many and what types of sauces they use etc.
Most people say mine is the best they've had. Brisquit, Pulled Pork, Pork Ribs, and venison spice roast. Red sauce or none is my favorite, I make it as hawt as the people want it.
DFW has ton's of places but I like Red, Hot, and Blue. Pork ribs with the hawtest sauce and pulled pork are my favorite. I usually get the Tennessee Triple. Until I got diabetes, now I just get turkey..
Marty McMahone 10 March 2005 03:40:46 [ permanent link ]
I live in Texas now so there's no such thing as great local BBQ, but there is a place in Belton called Schoepff's that does a few things well. BBQ Chicken is excellent and they do one of the best pork chops I've ever tasted, but they don't even do pulled pork (I really am a pilgrim in an unholy land). Still, some good stuff is better than just brisket and sausage.
"RaginPage" <btpage0630@yahoo.com> wrote in message > news:1110391150.339156.61710@f14g2000cwb.googlegroups.com...>>I don't think this has been done in a long, long time.>>
Tell the area, the state, the name of your favorite BBQ joint, why,>> what they serve, how many and what types of sauces they use etc.>
Most people say mine is the best they've had. Brisquit, Pulled Pork, Pork > Ribs, and venison spice roast. Red sauce or none is my favorite, I make it > as hawt as the people want it.>
DFW has ton's of places but I like Red, Hot, and Blue. Pork ribs with the > hawtest sauce and pulled pork are my favorite. I usually get the Tennessee > Triple. Until I got diabetes, now I just get turkey..>
I'm gonna go cry now.
I ate at a place called Red, Hot and Blue in the Washington DC suburbs. I don't know if it's the same chain, but it was pretty bad. Bad enough that all four of us who went said we'd be going elsewhere in the future.
Since I've got diabetes too, I don't eat much BBQ these days either. There are days when I want to cry about it. But when Applebee's is the best of a very sorry lot of local BBQ options, I don't miss it as much. I can get a good wood fire grilled steak around here at a few places, but decent pork or beef ribs are a mystery to the North Dakota chefs and don't even bother looking for chicken, brisket or pulled pork.
"RaginPage" <btpage0630@yahoo.com> wrote in message news:1110391150.339156.61710@f14g2000cwb.googlegroups.com...>I don't think this has been done in a long, long time.>
Tell the area, the state, the name of your favorite BBQ joint, why,> what they serve, how many and what types of sauces they use etc.>
I'll start since I found a good place in Peoria, IL.>
The Q Smokehouse BBQ buffet, in Peoria proper, the reason is the> quality of meat. They serve ribs, brisket, pulled pork, and smoked> chicken with assorted side dishes expected of a BBQ joint. They have> only two sauces, both red, mild and spicy.>
For Lincoln, NE so far the only thing I've even come up with is>
Skeeter Barnes, in Lincoln proper. The reason is the spicy sauce.> They serve everything you can think of including combination plates.> They have at least 3 red sauces, mild, hot, and super hot, and they may> have more, but those are what I remember. The sauces were very good,> the meat quality was decent the two times I went there, but not> exceptional.>
Brent (IOW, if any of us are in your neck of the woods, where do we> not want to miss for BBQ?)>
Dood, How can you claim Husker Heritage and not mention the Smoke Pit in downtown Omaha? This place is classic. It started out way down town, you had to step over the homeless to get in the door. The "restroom" was in the basement, no toilet, just a drain in the floor. They've come a long way now, they moved to midtown (24th and Farnam) and they have a real bathroom. But the best part is: the share the building with a topless bar!!1!!1!1 The food ain't fancy, but it's seriously good sauce. We used to buy it by the gallon when we roasted pigs in the summer. Ah, the memories.
Trent Woodruff 10 March 2005 04:51:44 [ permanent link ]
Ralph Kennedy was cut from the Baylor football team for saying...>>woodruffs@cableone.net (Trent Woodruff) writes:>>>RaginPage was cut from the Baylor football team for saying...
I don't think this has been done in a long, long time.>>>Tell the area, the state, the name of your favorite BBQ joint, why,>>>what they serve, how many and what types of sauces they use etc.
Biloxi, Mississippi. I have never tasted BBQ that was worth pissing>> on.>> It should be noted in BBQ's defense that if something is spicier than>> butter, I probably don't like it.
Oh deer lowered. You mean divine providence has>chosen to deprive you the sensuous delights of>Mexican, Indian, Ethiopian, and at least half of the>Thai cuisine, to name a few?
Yuck.
My sympathies.
Steak and taters RUTS any of that crap.
Trent Chairborne "Nine of Diamonds" Ranger
...To be a great NCO, you need three bones: a backbone, a wishbone and a funny bone.
"Dave Melvin" <dmelvin@takemeout.insight.rr.com> wrote in message news:LwMXd.3486$4k2.1896@fe2.columbus.rr.com...
Dood,> How can you claim Husker Heritage and not mention the Smoke Pit in > downtown Omaha? This place is classic. It started out way down town, you > had to step over the homeless to get in the door. The "restroom" was in > the basement, no toilet, just a drain in the floor. They've come a long > way now, they moved to midtown (24th and Farnam) and they have a real > bathroom. But the best part is: the share the building with a topless > bar!!1!!1!1 The food ain't fancy, but it's seriously good sauce. We used > to buy it by the gallon when we roasted pigs in the summer. Ah, the > memories.
Didja ever go to Howard's Charro Cafe back when they were on 13th south of Q, across from Joe Tess'? I have fond memories of mighty fine mexican food and paintings of bullfighters. The "restroom" was also in the basement, the light was on a pull chain and often didn't work. They moved uptown to 13th and L or so and the food never tasted the same again.
On 9 Mar 2005 09:59:10 -0800, "RaginPage" <btpage0630@yahoo.com> wrote:
I don't think this has been done in a long, long time.>
Tell the area, the state, the name of your favorite BBQ joint, why,>what they serve, how many and what types of sauces they use etc.>
I'll start since I found a good place in Peoria, IL.>
The Q Smokehouse BBQ buffet, in Peoria proper, the reason is the>quality of meat. They serve ribs, brisket, pulled pork, and smoked>chicken with assorted side dishes expected of a BBQ joint. They have>only two sauces, both red, mild and spicy.>
For Lincoln, NE so far the only thing I've even come up with is>
Skeeter Barnes, in Lincoln proper. The reason is the spicy sauce.>They serve everything you can think of including combination plates.>They have at least 3 red sauces, mild, hot, and super hot, and they may>have more, but those are what I remember. The sauces were very good,>the meat quality was decent the two times I went there, but not>exceptional.>
Brent (IOW, if any of us are in your neck of the woods, where do we>not want to miss for BBQ?)
I live in Wisconsin - we'd go elsewhere for BBQ
OTOH, you can head over to my place for world-class brats.
"Sumbuddy" <me@here.com> wrote in message news:1q89iygke3bdd$.y48e47lqfmkm$.dlg@40tude.net...> On Wed, 09 Mar 2005 23:32:50 GMT, MoParMaN wrote:>
"RaginPage" <btpage0630@yahoo.com> wrote in message>> news:1110391150.339156.61710@f14g2000cwb.googlegroups.com...>>>I don't think this has been done in a long, long time.>>>
Tell the area, the state, the name of your favorite BBQ joint, why,>>> what they serve, how many and what types of sauces they use etc.>>
Most people say mine is the best they've had. Brisquit, Pulled Pork, Pork>> Ribs, and venison spice roast. Red sauce or none is my favorite, I make >> it>> as hawt as the people want it.>>
DFW has ton's of places but I like Red, Hot, and Blue. Pork ribs with the>> hawtest sauce and pulled pork are my favorite. I usually get the >> Tennessee>> Triple. Until I got diabetes, now I just get turkey..>>
I'm gonna go cry now.>
I ate at a place called Red, Hot and Blue in the Washington> DC suburbs. I don't know if it's the same chain, but it was> pretty bad. Bad enough that all four of us who went said> we'd be going elsewhere in the future.>
Since I've got diabetes too, I don't eat much BBQ these days> either. There are days when I want to cry about it. But when> Applebee's is the best of a very sorry lot of local BBQ> options, I don't miss it as much. I can get a good wood fire> grilled steak around here at a few places, but decent pork> or beef ribs are a mystery to the North Dakota chefs and> don't even bother looking for chicken, brisket or pulled> pork.>
Sumbuddy
I heard that from up there. Pork should be cheap though, get ya an old Mr. MeatSmoker (tm) and create your own. I'll send ya some of my pork rub. That's all ya need. Oh yeah, and 20 or so cc's of insulin.
Trent Woodruff 10 March 2005 06:17:48 [ permanent link ]
Ralph Kennedy was cut from the Baylor football team for saying...>>woodruffs@cableone.net (Trent Woodruff) writes:>>>Ralph Kennedy was cut from the Baylor football team for saying...
My sympathies.
Steak and taters RUTS any of that crap.
Perhaps, but man does not live by bread alone,>and neither by steak and taters alone.
Are you sure about that? Because other than the occasional jaunt for some sushi, that's my life.
Trent Chairborne "Nine of Diamonds" Ranger
...To be a great NCO, you need three bones: a backbone, a wishbone and a funny bone.
George B. Ross 10 March 2005 06:18:53 [ permanent link ]
RaginPage (btpage0630@yahoo.com) opined:
I don't think this has been done in a long, long time.>
Tell the area, the state, the name of your favorite BBQ> joint, why, what they serve, how many and what types of> sauces they use etc. >
I'll start since I found a good place in Peoria, IL.>
The Q Smokehouse BBQ buffet, in Peoria proper, the reason> is the quality of meat. They serve ribs, brisket, pulled> pork, and smoked chicken with assorted side dishes expected> of a BBQ joint. They have only two sauces, both red, mild> and spicy. >
For Lincoln, NE so far the only thing I've even come up> with is >
Skeeter Barnes, in Lincoln proper. The reason is the spicy> sauce. They serve everything you can think of including> combination plates. They have at least 3 red sauces, mild,> hot, and super hot, and they may have more, but those are> what I remember. The sauces were very good, the meat> quality was decent the two times I went there, but not > exceptional. >
Brent (IOW, if any of us are in your neck of the woods,> where do we not want to miss for BBQ?)>
Best place is my back yard: brisket, pork butt, turkey, sausage, cheese, jalapenos.
Elsewhere in South Bend Indiana: none really worth bragging about, but Frankie's would be top dog.
Favorite place to buy BBQ: The Boardroom in Lenexa, KS (suburban KC). Good brisket, butt, sausage, beans. Sauce is excellent.
-- George B. Ross is grossBIT@BITionasoftware.com remove the obvious bits for email Why is it that being a good boy and being good at being a boy don't require the same set of skills? - anonymous
J. Hugh Sullivan 10 March 2005 06:28:11 [ permanent link ]
On Wed, 09 Mar 2005 23:32:50 GMT, "MoParMaN" <scott.hendryx.clothes@sbcglobal.net> wrote:
"RaginPage" <btpage0630@yahoo.com> wrote in message >news:1110391150.339156.61710@f14g2000cwb.googlegroups.com...>>I don't think this has been done in a long, long time.>>
Tell the area, the state, the name of your favorite BBQ joint, why,>> what they serve, how many and what types of sauces they use etc.>
Most people say mine is the best they've had. Brisquit, Pulled Pork, Pork >Ribs, and venison spice roast. Red sauce or none is my favorite, I make it >as hawt as the people want it.
Coon is excellent also.
DFW has ton's of places but I like Red, Hot, and Blue. Pork ribs with the >hawtest sauce and pulled pork are my favorite. I usually get the Tennessee >Triple. Until I got diabetes, now I just get turkey..
Nothing compares with Moonlight Bar-B-Q, not even Dreamland and especially not in Dallas.
Nevermind the facts, RaginPage, just give me the details!
I don't think this has been done in a long, long time.>
Tell the area, the state, the name of your favorite BBQ joint, why,> what they serve, how many and what types of sauces they use etc.>
I haven't found any good NC BBQ in Va Beach yet. Ny favorite is still Ralph's BBQ in Roanoke Rapids NC. Pulled pork, vinegar and spice base (no sauce). The brunswick stew is also good and the deep fried cornbread is awesome.
Matthew Hennig 10 March 2005 10:20:06 [ permanent link ]
OrangeDood <no_this_isnt@my_email.com> wrote in news:Xns9614C09C745DFClockwork@67.19.196.138:
If you want me to go on arguing, you'll have to pay for another five > minutes, "RaginPage" <btpage0630@yahoo.com>!>
Tell the area, the state, the name of your favorite BBQ joint, why,>> what they serve, how many and what types of sauces they use etc.>
Here in Cincinnati we got two, count 'em, Famous Dave's. But that's > just for slummin'. When you want some real ribs, you go to Montgomery > Inn (www.ribsking.com). They only have one kinda sawse, that's > Montgomery Inn sawse, and it's all you need.>
They also make a mighty nice beef brisket. Smoky, real tender.
You know, I've not had their brisket before, but their ribs are gud.
MH
-- Ten of Spades Aggee Fedayeen Chief Supreme Ruler of the Obvious
"We just got outplayed today. That's the bottom line. And we got outcoached." - OU Head Coach Bob Stoops following the Texas A&M game, Nov 9, 2002
"Bill Lang" <wjlmutt@bitememindspring.com> wrote in message news:Xns961519613C67bungalobill@199.45.49.11...> Nevermind the facts, RaginPage, just give me the details!>
I don't think this has been done in a long, long time.>>
Tell the area, the state, the name of your favorite BBQ joint, why,>> what they serve, how many and what types of sauces they use etc.>>
I haven't found any good NC BBQ in Va Beach yet. Ny favorite is> still Ralph's BBQ in Roanoke Rapids NC. Pulled pork, vinegar and> spice base (no sauce). The brunswick stew is also good and the deep> fried cornbread is awesome.>
-- > mutt
Deep Fried Corn Bread? Hmmm We called that Hush Puppies where I come from.
OrangeDood <no_this_isnt@my_email.com> wrote:> If you want me to go on arguing, you'll have to pay for another five > minutes, swangdb@auburn.edu!
The Dinosaur BBQ in Syracuse, NY was very good. It's a 1000 times> > better than Sonny's BBQ, a chain that you find throughout the> > south.
I can't believe you're even comparing the two.
It wasn't a favorable comparison.
I mean, you don't get biker gangs and blues bands at Sonny's.
I wouldn't know, not having been back in about 15 years. I did notice that the Columbus, GA Sonnys closed down recently. Even the Columbus Yellow Sauce joints are better than this place!
Joel K. 'Jay' Furr <jfurr-nospam@nospam-furrs.org> wrote:> kennedy@asuvax.eas.asu.edu (Ralph Kennedy) wrote in > news:ID3tpE.82M@asuvax.eas.asu.edu:
Oh deer lowered. You mean divine providence has> > chosen to deprive you the sensuous delights of> > Mexican, Indian, Ethiopian, and at least half of the> > Thai cuisine, to name a few?
Yum, yum, yum, and yum. More for us.
I like all of this AND Steak and taters. And BBQ. But not sushi.
Nevermind the facts, MoParMaN, just give me the details!
"Bill Lang" <wjlmutt@bitememindspring.com> wrote in message > news:Xns961519613C67bungalobill@199.45.49.11...>> Nevermind the facts, RaginPage, just give me the details!>>
I don't think this has been done in a long, long time.>>>
Tell the area, the state, the name of your favorite BBQ joint,>>> why, what they serve, how many and what types of sauces they>>> use etc. >>>
I haven't found any good NC BBQ in Va Beach yet. Ny favorite>> is still Ralph's BBQ in Roanoke Rapids NC. Pulled pork,>> vinegar and spice base (no sauce). The brunswick stew is also>> good and the deep fried cornbread is awesome.>>
-- >> mutt>
Deep Fried Corn Bread? Hmmm We called that Hush Puppies where I> come from. >
There are hush puppies, and then there are BBQ hush puppies. I didn't want to confuse the yanquis into thinking I was talking about some Long John Slivers crap.
Joel K. 'Jay' Furr 10 March 2005 19:39:01 [ permanent link ]
swangdb@auburn.edu wrote in news:d0piuv$r82$2@aunews.duc.auburn.edu:
Joel K. 'Jay' Furr <jfurr-nospam@nospam-furrs.org> wrote:>> kennedy@asuvax.eas.asu.edu (Ralph Kennedy) wrote in >> news:ID3tpE.82M@asuvax.eas.asu.edu:>
Oh deer lowered. You mean divine providence has>> > chosen to deprive you the sensuous delights of>> > Mexican, Indian, Ethiopian, and at least half of the>> > Thai cuisine, to name a few?>
Yum, yum, yum, and yum. More for us.>
I like all of this AND Steak and taters. And BBQ. But not sushi.
I don't eat fish. Allergies. General acquired dislike. Paranoia. Communism.
Joel K. 'Jay' Furr <jfurr-nospam@nospam-furrs.org> wrote:> swangdb@auburn.edu wrote in news:d0piuv$r82$2@aunews.duc.auburn.edu:
Joel K. 'Jay' Furr <jfurr-nospam@nospam-furrs.org> wrote:> >> kennedy@asuvax.eas.asu.edu (Ralph Kennedy) wrote in > >> news:ID3tpE.82M@asuvax.eas.asu.edu:> >
Oh deer lowered. You mean divine providence has> >> > chosen to deprive you the sensuous delights of> >> > Mexican, Indian, Ethiopian, and at least half of the> >> > Thai cuisine, to name a few?> >
Yum, yum, yum, and yum. More for us.> >
I like all of this AND Steak and taters. And BBQ. But not sushi.
I don't eat fish. Allergies. General acquired dislike. Paranoia. > Communism.
I like fish a lot. Hey, Zatoichi liked it too so I'm in good company.
"RaginPage" <btpage0630@yahoo.com> You're digging it round, when it aughta Be SQUARE
I don't think this has been done in a long, long time.>
Tell the area, the state, the name of your favorite BBQ joint, why,>what they serve, how many and what types of sauces they use etc.>
I'll start since I found a good place in Peoria, IL.>
The Q Smokehouse BBQ buffet, in Peoria proper, the reason is the>quality of meat. They serve ribs, brisket, pulled pork, and smoked>chicken with assorted side dishes expected of a BBQ joint. They have>only two sauces, both red, mild and spicy.>
For Lincoln, NE so far the only thing I've even come up with is>
Skeeter Barnes, in Lincoln proper. The reason is the spicy sauce.>They serve everything you can think of including combination plates.>They have at least 3 red sauces, mild, hot, and super hot, and they may>have more, but those are what I remember. The sauces were very good,>the meat quality was decent the two times I went there, but not>exceptional.>
Brent (IOW, if any of us are in your neck of the woods, where do we>not want to miss for BBQ?)
I haven't found good BBQ here yet, but then again I like using my own kitchen more than going out... I still have to create a good BBQ sauce... in my apartment days though I used to make really wet ribs... I basically simmered them in BBQ sauce for about 4-5 hours... -- "People who read the tabloids deserve to be lied to" - Jerry Seinfeld "Education is the progressive discovery of our own Ignorance" - Will Durant "We are drowning in information, while starving for wisdom." - E.O. Wilson "the glass is not only half full the first half was delicious" --Me To Reply: Scrape off the end bits...
"Bill Lang" <wjlmutt@bitememindspring.com> wrote in message news:Xns961566E66A03Ebungalobill@199.45.49.11...> Nevermind the facts, MoParMaN, just give me the details!>
"Bill Lang" <wjlmutt@bitememindspring.com> wrote in message>> news:Xns961519613C67bungalobill@199.45.49.11...>>> Nevermind the facts, RaginPage, just give me the details!>>>
I don't think this has been done in a long, long time.>>>>
Tell the area, the state, the name of your favorite BBQ joint,>>>> why, what they serve, how many and what types of sauces they>>>> use etc.>>>>
I haven't found any good NC BBQ in Va Beach yet. Ny favorite>>> is still Ralph's BBQ in Roanoke Rapids NC. Pulled pork,>>> vinegar and spice base (no sauce). The brunswick stew is also>>> good and the deep fried cornbread is awesome.>>>
-- >>> mutt>>
Deep Fried Corn Bread? Hmmm We called that Hush Puppies where I>> come from.>>
There are hush puppies, and then there are BBQ hush puppies. I> didn't want to confuse the yanquis into thinking I was talking about> some Long John Slivers crap.>
-- > mutt
Gotcha, I know it is really easy to confuse Yanquis. Specially when it comes to real food and not that crap we feed the hawgs with.
Matthew Hennig 12 March 2005 05:42:47 [ permanent link ]
OrangeDood <no_this_isnt@my_email.com> wrote in news:Xns96158469388C8Clockwork@67.19.196.138:
If you want me to go on arguing, you'll have to pay for another> five minutes, Matthew Hennig <matth@aggies.No_JuNk.com>! >
Here in Cincinnati we got two, count 'em, Famous Dave's. But>>> that's just for slummin'. When you want some real ribs, you go>>> to Montgomery Inn (www.ribsking.com). They only have one kinda>>> sawse, that's Montgomery Inn sawse, and it's all you need.>>>
They also make a mighty nice beef brisket. Smoky, real tender.>>
You know, I've not had their brisket before, but their ribs are>> gud. >
The brisket is a fairly new addition to the menu, along with pulled > pr0k. They now feature a "Big Ted's Platter," with half a rack, some > brisket & pr0k (both served on jalapeno corn cakes that provide a > VERY nice complement). >
Plate O' Meat, is what I call it. You need to git down here sometime > and try it. Bring yer clubs.
Perhaps we need a Cinci Fisherman's Bawl.
MH
-- Ten of Spades Aggee Fedayeen Chief Supreme Ruler of the Obvious
"We just got outplayed today. That's the bottom line. And we got outcoached." - OU Head Coach Bob Stoops following the Texas A&M game, Nov 9, 2002
