BBQ

[burningyen]

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where is the best bbq in nyc? has anyone been to dinosaur bbq?

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I've been to Dallas BBQ, Spanky's, Virgil's, Tennessee Mountain (gone), RIB (gone), Blue Smoke, and Daisy May's, and right now I'd say DM's has the best by far. I'd like to try R.U.B. next.

[Ribsauce]

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Your friends won't go there with you?
But next time you are going by yourself?

Did you take your enemies with you the last time you went?


[/ QUOTE ]Next time I go to Greenville I am going there

[NicksDad1970]

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have missed this thread until now.


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there is a place in Memphis called Rendezvous that has something called dry-rub ribs that is the BEST BBQ I have ever had. The ribs are seasoned with oregano, garlic, salt, and pepper – plus a dose of chili powder. To make it re like most BBQ, they also add some paprika! Fantastic. They'll even ship them to year: Rendezvous Ribs

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Want to go to a place called Pig-n-whistle near me which is supposed to be decent.

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Pig-N-Whistle is pretty good as well. My fav is pulled pork plates. I'm not as much into ribs so I can't comment on theirs.

Another new place in Memphis which is pretty good is Jim n Nick's BBQ. I wouldn't say it's any better than anywhere else just a little different.

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Yeah, I've seen that one too.
New one on Germantown is pretty near where I live.

If I get in the mood for BBQ I might check it out.

I'm trying to eat better healthier though and I'm pretty sure this doesn't qualify.

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We aren't too far from eachother I don't think. I'm in Arlington.

P.S. - Correct all that can't be good for ya. I've fallen completely off my diet so totally justified [img]/images/graemlins/smile.gif[/img]

[MicroBob]

I'm in appartments not quite across the street from that new Jim and Nick's place but kind of close.

GF works at St. Francis Bartlett hospital on Stage Road.

[Stagger_Lee]

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Cookers are normally gas operated with wood pellets dropped on a timer. Southern Pride is a major manufacturer and many of the best places in the Midwest use them.

In the vast majority of cases, BBQ is never, ever sold "freshly cooked." Maybe that day, certainly that week, but it is nearly always reconstituted (reheated from a refrigerated or frozen state). Reconstituting is as much a trade secret as rubs, sauces, and cook time/temps.

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I had no idea it would be reheated - this would have to detract from fresh cooked by a long shot. It would solve the logistical problems of supply and demand for slow-cooked food, but present a whole new problem of making it as palatable as BBQ should be.

How do these places compare to BBQ you cook yourself? In my experience reheated ribs are nowhere near ribs taken straight from the BBQ. Pulled pork reheats OK - but fresh is still way ahead.

[ChicagoTroy]

Home cooked (smoked) BBQ is going to be better than anything you get from any joint after you have a little practice.

[Stagger_Lee]

Using a weber smokey mountain cooker I can turn out some ribs & pulled pork that gets raves. But there is no BBQ available anywhere here . None at all. I had to order the WSM and wait for delivery from the USA.

Some places serve up 'American' ribs that are a joke. Semi steamed / grilled / sauced. Nothing at all like the real thing.

[Colt McCoy]

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I had no idea it would be reheated - this would have to detract from fresh cooked by a long shot. It would solve the logistical problems of supply and demand for slow-cooked food, but present a whole new problem of making it as palatable as BBQ should be.

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Of course it has to be reheated. It would be impossible for it to always be fresh given it takes half a day to cook. But personally I've always preferred it after it sits an extra day anyway.

[Stagger_Lee]

Keeping it warm would be preferable to cooling/reheating for texture / tenderness. Reheating means reconstituting and would also result in some toughness/chewiness - hence the 'trade secret' methods I suppose. It is the long cooking times that made the logistics interesting in the first place.

[ScottieK]

Rio Rancho Pork & Brew - trip report

Saturday, my gf and I went to the Pork & Brew in Rio Rancho, NM. It's a competitive BBQ event that is part of the KC Barbecue Society BBQ series. According to a couple websites, there were 48 barbecue teams represented, including several from New Mexico, Texas, Kansas, Missouri, and one from Nebraska. Most of the outfits had brisket, ribs, and pork, and others had chicken, turkey legs, smoked sausage, and a couple other things. There were also two local microbreweries serving their good stuff in the beer tent.

This was the place to be if you like barbecue. Most vendors sold samples for $1, and you could get sandwiches or plates of food for $3 to $8. I’m a big brisket fan, and I bought “brisket shots” at just about every booth I visited. Definitely some of the best brisket I’ve ever had. I got a brisket sandwich from a booth called J and J Redneck’s BBQ, and it was amazing. Just imagine the most tender and flavorful brisket you can think of, and that was it. They took second in the brisket category, behind It Ain’t Prime. J and J won best overall. I also got another brisket sandwich at a vendor called Taste Buds BBQ, and they took fourth in the brisket category. I’m sure they smoked that stuff overnight, it was so tender.

For the pulled pork and ribs fans, there was plenty to go around. You could usually get a sample of pork or a rib for $1. I got a few samples of pulled pork, one with the Carolina vinegar-based sauce. Very good stuff. The one that stood out to me was from Carcass Cookers, who took third in the pork category. I also got a few sausages on a stick, very tasty and portable. We spent the whole day grazing from one booth to the next, with frequent stops in the beer tent. Sucked that we couldn’t take our beers with us, but we could bring food into the tent.

New Mexico offered up some local competition. Two teams that I thought would do well were Smokehouse BBQ and Ribs, but they didn’t place in any category.

Some of the smoker rigs that these teams brought were just enormous. They would take up an entire trailer. For an idea of how big these things are (somewhere around 30” in diameter x 108” long) check these out:





This just furthers my resolve to get a smoker and do some barbecue this summer. I’m also interested in being a BBQ judge at next year’s event….although I couldn’t imagine how to keep all those delicious samples straight in my mind. If you ever get a chance to attend one of these events, I highly recommend it.

ScottieK