BBQ

[El Diablo]

Your favorites, your recipes, and anything else having to do with BBQ. Let's hear it!

I have a ton of places to add, but I'll start with my favorite.

http://saltlickbbq.com/

A ways outside of Austin in the middle of nowhere. BYOB place where you can order family style combo platters that they just keep bringing you more of. Amazing sausage and ribs. But the real standout here is their brisket. So tender, so incredibly flavorful, just oh so delicious.

I highly recommend a trip to anyone who's visiting Texas, and it's a must-visit if you go to Austin.

They now have a location in Vegas, I've heard mixed reviews.

I've ordered from them online, which is great. I highly recommend ordering from them, especially the brisket.

Getting hungry now...

[Coffee]

[ QUOTE ]
Your favorites, your recipes, and anything else having to do with BBQ. Let's hear it!

I have a ton of places to add, but I'll start with my favorite.

http://saltlickbbq.com/

A ways outside of Austin in the middle of nowhere. BYOB place where you can order family style combo platters that they just keep bringing you more of. Amazing sausage and ribs. But the real standout here is their brisket. So tender, so incredibly flavorful, just oh so delicious.

I highly recommend a trip to anyone who's visiting Texas, and it's a must-visit if you go to Austin.

They now have a location in Vegas, I've heard mixed reviews.

I've ordered from them online, which is great. I highly recommend ordering from them, especially the brisket.

Getting hungry now...

[/ QUOTE ]

While you're in Austin, I highly recommend Rudy's here, the self-proclaimed "Worst BBQ in Texas." There are several locations around Austin, and pretty much everything is good. They serve everything on butcher paper, and have lots of different meat and side items you can order. There are even handwashing sinks that you can use. I highly recommend the pork ribs(especially the St. Louis pork ribs) and the chopped beef.

Also, there is a town called Lockhart about 30 miles SE of Austin that seems to be comprised entirely of good BBQ restaurants. If you're looking for the real-deal, Texan barbecue places like you imagine them to be, check this town out.

[guids]

Im a freak BBQ'er, I grill like almost everyday, and every sunday my buddy comes over, and we try new recipes (smokers, bbq, grilling, etc). If I get the bar that Im looking at, there is a good chance Ill open up a little bbq place out of there to run during the day. I dont really have any recipes off hand that you guys havent heard of, but I will post pics of the turkey I am doing on sunday for teh bowl.

[limon]

in los angeles i like spring st. smokehouse. the spicy suace is the best ive ever had and the babybacks are falling off the bone.

[ChicagoTroy]

I highly, highly recommend getting a smoker if you like BBQ. You can make your own that will be better than anything you've ever had from any joint. Because it's typically a 6-20 hour cook depending on what you're ordering, what you get is nearly always reheated.

Weber makes an inexpensive one called the Smokey Mountain Cooker, and there is a website virtualweberbullet.com that has a ton of recipes and articles and a forum of experts/competitors who will advise you.

[guids]

Ya, Chi-troy is right, getting something like that, you have a 2 in one machine, bbq and a smoker, lowes/homedepot has a nice one, that isnt near as big, but has a sperate compartment for your wood, the chimney is also key.

[tdarko]

Coffee,

Rudy's is nice but nothing compared to Salt Lick. Another good place in Texas is Soulman's, they never miss.

When I drive up to Connecticut every year I stop at Corky's in Memphis. Though I am not regularly in Nashville I have eaten at Jack's BBQ and it was really good. I also have eaten at another place in Nashville but can't think of the name which is bothering me.

[ChicagoTroy]

Smoked pork loin cooks quickly, is as lean as skinless chicken breast, and tastes like it should be bad for you.

Get a whole loin at Sam's/CostCo. Cut it in half and rub it with salt, pepper, cayenne if you like heat (or any pork rub you like). Throw it on with apple or cherry wood. Cook to 147 degrees or so. Slice up and serve, throw the leftovers in the fridge for sandwiches. The fact that you have very lean, tasty leftovers is a plus.

Pork is good brined, but the stuff you get is usually injected with salt solution anyway, so it shouldn't be necessary.

[guids]

One quick recipe for you guys:


BBQ pizza--

BBQ up a piece of salsissa, while this is cooking get some pizza dough, do your thing with the sauce, cheese, etc, whatever you like. I use homeade sauce, a combo of provolone, mozorella, and pecerino romano, some fresh basil leaves, and pepperoni. When the sausage just about done, cut up, throw on pizza, get a thick pizza stone with cornmeal on it, thrwo the uncooked pizza on the stone. this is teh key part, get a VERY VERY hot fire going, with applewood or hickory, I like using the weber becuase you get tons of smoke, in a small space, with high heat. Stick the stone on the grill, put the lid on with the vents closed, check after 8 minutes. Try not to take the lid off too much. The combo of the smoke and the dough is the hizzle.

[Los Feliz Slim]

[ QUOTE ]
in los angeles i like spring st. smokehouse. the spicy suace is the best ive ever had and the babybacks are falling off the bone.

[/ QUOTE ]

Never tried them, but will ASAP. I like Dr. Hogly Wogly's Tyler Texas BBQ in Van Nuys.