Barbecue

[filkertom]

The indispensable Derek procured us various meats and sauces from Rib & Loin. Gooooood choice. Fall-apart ribs, not over-seasoned, superb sauce with just the right balance of vinegar, very good pulled pork. And leftovers. Happy.

I can't remember if we did this recently, but what the heck, it's summertime -- let's do it again. Where are your favorite barbecue joints? I adore the pulled pork at Zingerman's Roadhouse in Ann Arbor, and the dry ribs at Red Hot & Blue (a small chain mostly in the southeast, but there's still one in Michigan). Whoops, almost forgot Smokey Bones (which I don't like as much as RH&B but which does have good meat, and very good cornbread with pecan butter), Interstate Barbecue in Memphis, and the Barbecue Kitchen, down the street from the GAFilk hotel in Atlanta (near the airport).

Comments

[jannyblue.livejournal.com]

Famous Dave's Chopped pork! *drool*

That, and any BBQ-based things my dad does. The man can cook!

[ashkitty.livejournal.com]

Oh, man. Real barbecue is one thing I have not yet found in Wales....

[wingus.livejournal.com]

I'll echo the love for Famous Dave's.

There's a couple of places down here in northeast Arkansas - The Whole Hog Café has awesome beef brisket and similar to Dave's, has a selection of sauces to pick from. Ribs are pretty darn good, too. I think they're based out of Memphis, not for sure. They've got a number of awards from the Memphis in May World Championship Barbecue Cooking Contest, though. And the best darn potato salad I've ever eat.

A local operation, Lewis' Barbecue is also pretty good. Had some good mozzarella sticks...though for right now, I can't recall anything about the actual barbecue food I had. Only been once, but I'd go again, for what it's worth.

[jasperjones22.livejournal.com]

Rendezvous in Memphis...it's so delicious..

[thatcrazycajun.livejournal.com]

Nobody barbecues like my Cajun daddy back home in Lafayette, LA. Chicken, ribs, pork, even rabbit way back when he raised them, all fall-off-the-bone tender and drenched in his own lick-your-elbows-clean sauce recipe. (Of course, he's the best cook I know at a lot of things, most especially Cajun-cuisine staples like chicken/andouille sausage gumbo and jambalaya. And he makes a mean pecan pie and pralines, too. Man, it's a damn good thing I already ate dinner tonight...)

[boywizard.livejournal.com]

Well, it's hard to beat the OK Cafe in Marion, Ohio - just a little hole-in-the-wall bar, but definitely the best 'Q around these parts. You could probably hit it on the way to/from OVFF. The Montgomery Inn, now with a branch open in Dublin, is pretty good, too.

[ladystarblade.livejournal.com]

BB King's Blues Bar in Memphis. The meat fell right off the bone and the sauce had just the right amount of tang...oh drool. I'd almost go back to Memphis just for it...

[wildcard9.livejournal.com]

I dont know of any good BBQ places in my area. I will be watching this thread to see if there is someone else in the area that makes some suggestions.

[teddywolf.livejournal.com]

My favorite is Bub's (WARNING, Autoloading music!). I think my wife agrees. autographedcat says it isn't 'real bbq', inasmuch as it does not fit his own Holy Order o BBQ :P but did say it was quite tasty that one time. They have excellent beef ribs and other beefy goodness; the people who like pork seem to enjoy the stuff there a lot; and they have a few exotics on the menu, like gator tail and ostrich burger - or at least they do every now and again.

[starmalachite.livejournal.com]

Red Hot & Blue (a small chain mostly in the southeast

Only if the DC suburbs count as "the southeast," which I don't think many southerners would concede.

I've never been that impressed with RH&B -- their stuff always struck me as a bit too tame & safe for real BBQ. And since I found out they were founded by the late Lee Atwater & several other Reaganites (who still partly own them), I just don't go there. (Those people cost me quite enough money already, thanks.)

But I drive right past them when I go through Laurel, MD to this dingy clapboard bungalow on US 1 that turns out the best BBQ I've ever had anywhere.

BTW, I'm writing this at the Shore Leave filksing while listening to Kathy Mar sing "Into the West." Eat your hearts out.

[jss]

Barbecued hearts? Mmmmm.

[jannyblue.livejournal.com]

Laurel, MD to this dingy clapboard bungalow on US 1 that turns out the best BBQ I've ever had anywhere.

Name and address of this place please?

[starmalachite.livejournal.com]

It's on US 1 northbound on the left just north of downtown Laurel. I'm not even sure there's a sign. I'll be driving though that area tonight & I'll try to remember to check. If I do, I'll post it here.

[stevemb.livejournal.com]

It's near the intersection of US 1 (southbound side) and Whiskey Bottom Road; the building is prominently marked as a BBQ place.

[alverant.livejournal.com]

I have to go with Famous Dave's. I'm not much of a BBQ person. I prefer Kansas City style dry rubs more than the sauce. Plus the smell of liquid smoke is unpleasant to my nose. Sometimes I think that BBQ places focus too much on the sauce, slathering it on as if it was free. I like the idea of all things in moderation.

[jcw-da-dmg.livejournal.com]

Merle's, Evanston, IL.

http://www.merlesbbq.com/

[jss]

Famous Dave's [Note: music autoplays] is good for a chain. I miss Redbones in Davis Square, Somerville MA.

[bayushisan.livejournal.com]

I'm a fan of Red Hot and Blue as well. There also used to be a joint in Rolla, Mo called the Rolla Smokehouse that had excellent Q. Unfortunately they went under but I at least got to eat there once.

[peachtales.livejournal.com]

BBQ Revue, which is a local place. It's one of the only places where I will actually eat ribs.
http://www.bbqrevue.com/BBQRevue/BBQ%20REVUE%20HOME.html

Famous Dave's is decent for a chain, and I personally also like the brisket at City bbq.

[gorgeousgary]

I finally made it to Barbecue Kitchen while on a business trip to Atlanta shortly after GAFilk. It was indeed as good as advertised.

Had a decent dinner at a Rudy's" in Austin during another recent business trip. Total hole-in-the-wall sort of place. They use plastic soda cases instead of trays and you grab your beer out of large ice-filled metal tubs as you go through the line.

I've also had a couple of good meals around St. Louis at Bandana's Bar-B-Q.

[starmalachite.livejournal.com]

OK, it was tired & I was late last night when I posted, so I forget another one-of-a-kind joint. Driving down I-95 just south of Savannah, GA some 15+ years ago my party spotted a faded yellow billboard advertising the GA Pig. We decided get off at the next exit and follow the ramp around to find... a Texaco station. Wait, around the back of the Texaco was this tumbledown unpainted shack with a small parking lot & no sign. Surely that couldn't be the place?

But then we parked & opened the car doors & the lovely smell hit us. Inside, it turned out to have rows of picnic tables & 3 massive ovens -- for pork, beef & chicken -- set into a long stone wall. The sides were rather weak & forgettable, but oh man, the meat was exquisite.

[msgeek.livejournal.com]

Dr. Hogly Wogly's Tyler Texas Barbecue. North Hills, CA, US. Awesome.

[kilbia.livejournal.com]

In the D/FW area, I have to recommend either Dickey's (http://www.dickeys.com/bbq-cravin.aspx) or Sonny Bryan's (http://www.sonnybryans.com/restaurants_menu.aspx). Poking around the FenCon hotel's website, I'm not seeing either one located nearby, but if I do end up going and if I remember, I'll drop you a line with an offer to bring some with me to share. (Spring Creek Barbecue can be found within 2 miles of the hotel, but I have never eaten there and cannot vouch for it one way or the other.)

Family and I were on our way back home from Houston today, and we stopped at Woody's Smokehouse in Centerville (so named 'cause it's halfway between Houston and Dallas). Tried the Q there, and it was pretty tasty. The sausage was nothing spectacular, but the sliced brisket was really good, and even the bacon-wrapped quail breast was deemed okay by my husband (who considers quail an abomination). And the prices are pretty darned reasonable - especially since each order includes free beans and tea. If you ever go, be advised that they don't really use plates; they put butcher paper on your serving tray and dump the meat straight onto it. Some meats are sold by the piece, like the sausage, and others are sold by the pound. You just tell 'em "one link and 1/4 pound of brisket" - that sort of thing.

[denali1.livejournal.com]

Derek Spraker?

[tomreedtoon.livejournal.com]

The place where I took Luke Ski and Devo Spice near Universal Studios in Orlando. Bubbalou's Bodacious Bar-B-Q. One of the several Bubbalou's in Orlando. Genuine smoked pork, ribs and chicken. They were warned, and wisely did not try, the "Killer" sauce.

[trumanburbank.livejournal.com]

My faves....

1. Big Nate's BBQ - San Francisco - Where I first developed my love of the 'Q. Say what you want about your region, you can say NOTHING till you've had Big Nates. (Bog Nate is Nate The Great Thurmond - Basketball Icon)

2. Kansas City BBQ Co. - North Hollywood, CA. Wanna go, I'll meet you there ANY day!

3. Lucielle's BBQ - Various - small chain - BIG portions. Good 'Q. Always a wait to get in.

To even begin to rank the place has to have a combo plate. None of this Brisket Only or Pork Only, no. You let me get Brisket AND Pork AND Links! Got it?

[ldyerzsie.livejournal.com]

In Indy, it's G.T. South's all the way. Good Ribs, good Brisket, good Chicken, good side dishes. Oh, and they have a sauce called 911 that is really hot and spice and yummylicious.

[dan-ad-nauseam.livejournal.com]

Being a northern herbivore living in Oregon, I demur.