BBQ - Page 10

edfurlong · #1 02-01-2007, 12:30 AM

I used to work across the street from the Steel Pig in Queen Ann and somehow never made it inside. [img]/images/graemlins/frown.gif[/img]

Anyone have any experience with it, it looked like a cool joint.

suzzer99 · #2 02-01-2007, 12:53 AM

MONGO!

econophile · #3 02-01-2007, 01:07 AM

Want good BBQ in boston?

Try Redbones or The East Coast Grill.

daryn · #4 02-01-2007, 01:08 AM

i hate readbones. it's realllly hard for me to hate a place too. i'll have to check out this east coast grill.

i also recommend blue ribbon bbq in arlington on mass ave

econophile · #5 02-01-2007, 01:14 AM

[ QUOTE ]
i hate readbones. it's realllly hard for me to hate a place too. i'll have to check out this east coast grill.

[/ QUOTE ]

I'm from TN, so I've had a lot better than Redbones. That said, it's one of the few places here that has a wide selection of BBQ styles (dry rub, beef brisket, pulled pork, etc.)

offTopic · #6 02-01-2007, 03:05 PM

If you're in the SF Bay Area with no plans to travel to the aforementioned BBQ hotspots in the near future, some places I've tried and enjoyed are:

- Uncle Frank's, now in Mountain View (Louisiana style), mentioned in several threads over the last couple of years. If you never went before, go now and enjoy the relative safety of the new location. [img]/images/graemlins/smile.gif[/img]

- Southern Heritage, Fremont (Arkansas style), sauce is a little more vinegar-y than Uncle Frank's, but the food is quite good. If you get the younger waiter, he will keep you entertained through the meal, as well.

- The Central Texan, Castroville (Texas style) sauce on the side. I think the pork shoulder is best here.

Colt McCoy · #7 02-01-2007, 03:11 PM

[ QUOTE ]
- Uncle Frank's, now in Mountain View (Louisiana style), mentioned in several threads over the last couple of years. If you never went before, go now and enjoy the relative safety of the new location. [img]/images/graemlins/smile.gif[/img]

[/ QUOTE ]
What are the characteristics of Louisiana-style BBQ? I love to go to Louisiana just for the food, but have never eaten BBQ there in all my trips.

[ QUOTE ]
- The Central Texan, Castroville (Texas style) sauce on the side. I think the pork shoulder is best here.

[/ QUOTE ]
That's weird. Until recently when it seems to have spread down from the Midwest, I had never seen pork in a Texas BBQ joint. Since pork is not even traditional Texas BBQ fare, how can this be Texas-style? [img]/images/graemlins/confused.gif[/img]

guids · #8 02-01-2007, 03:19 PM

Texas style usually refers t how/what you put on the meat, not the actual meat itself. I think chi-troy, posted what the difference is betwen north carolia, texas, kc bbq etc is.

offTopic · #9 02-01-2007, 03:28 PM

The Louisiana-style BBQ place serves the meat with sauce on top. The sauce is on the thin side in terms of consistency, with just a touch of sweetness.

Like guids said, isn't Texas-style meat served dry with sauce available on the side? Pork spare ribs are standard pretty much everywhere, aren't they? Why not shoulder? [img]/images/graemlins/confused.gif[/img]

Colt McCoy · #10 02-01-2007, 03:33 PM

[ QUOTE ]
Like guids said, isn't Texas-style meat served dry with sauce available on the side? Pork spare ribs are standard pretty much everywhere, aren't they? Why not shoulder? [img]/images/graemlins/confused.gif[/img]

[/ QUOTE ]

Ah, ok. Gotcha. It just seemed weird. I dunno why they don't do pulled pork in Texas. I guess it's just a traditional thing. Or maybe customers just forego it in favor of brisket. Mmmmmmm brisket. By the way, if you ever want to make a really good hamburger at home have the butcher grind up a brisket for you. The best burgers I've ever had.