Barbecue of Merit (cheerleading thread)

[WadePatton]

I'm workin' on my own little bbq trail/road fest. But i move slowly. Maybe Toot's bankroll and toque would really kick it off!

[Rico]

we do too.

Yeah, this is the _public commercial joint_ bragging upon thread. SEE other threads for personal secrets, techniques, rub formulations, temps, timing, order of operations, etc. If you hit a local stand that rocks, bring it here. It's very rare for me to buy bbq made by anyone else. Have 12# "on deck" right now...probably tomorrow.

Gotcha
Spoons on South Blvd in Charlotte,NC has very good traditiional Eastern style BBQ (whole hog and vinegar based sauce).

[edoz]

BBQ in Tulsa means brisket? I eat brisket only when out west, as you can't trust these Southerners to do it right. And by "right" i mean how they do it around Dallas. Corollary, I don't order pork when out there.

This is for commercial joints, all bets are off at a contest or at home. I got a bro who does a fine brisket, but i've yet to work with one.

Around here BBQ is pretty much anything. Cow, pig, chicken, you name it. The thing that flipped me out when I moved here is BBQ'd bologna. I was like "WTF, I'm not poor enough to eat that crap!"

[mnoble485]

We have a little place called Peebles BBQ just outside Lakeland in Auburndale (Don't blink) Fl. that has screen for walls and the pit is right where you walk in the front door. Open only Wed. thru Sat and closes on May !st thru Sept 1st. The owner refuses to upgrade to have air! Best damn Q you ever bit into. Ribs, chicken and chopped pork to die for. Y'all come down. We usuallly do a 40 miler and then chow!

[bikinchris]

dude, there's a ton of wonderful _not meat_ things to be smoked. I've done jalapenos, pineapple, onion, potatoes. have seen cabbage, corn, etc. and besides that a little meat never killt noone.

Mmmm grilled pineapple. Or smoked, both are good.

My favorite BBQ? Whole Hog BBQ in Fayetteville, Little Rock or now New Orleans. They decorate their place with the world championship trophies from Memphis in May. I have eaten BBQ from all over this country and I don't have a real favorite of all of the different styles, but I do have some places I won't go back!!

[cw05]

Whole Hog is good but I was disappointed to find out that they don't make their own sauce. Instead they rebrand Cattleman's Reserve that you can buy at Wal-mart as their own...found them refilling the table bottles at the LR location on Cantrell one day and asked and they admitted it.
http://www.cattlemensfoodservice.com/

I prefer Scott's BBQ back near where I'm from:
Home Page

[Too Tall]

Whole Hog is good but I was disappointed to find out that they don't make their own sauce. Instead they rebrand Cattleman's Reserve that you can buy at Wal-mart as their own...found them refilling the table bottles at the LR location on Cantrell one day and asked and they admitted it.
Cattlemen's Food Service | BBQ Sauce in Bulk for Restaurants & Chefs

I prefer Scott's BBQ back near where I'm from:
Home Page

Uhhh, please sir I want some of that

10union600.1_1__6p2p.jpg

[Ben]

Uhhh, please sir I want some of that

10union600.1_1__6p2p.jpg

Amen. The best barbecue comes from places that skirt the edges of the health codes.

[fc356]

Franklin Barbecue, Austin, Tx
franklinbarbecue.com/

Folks stand on line for at least an hour to have the opportunity to indulge in the finest brisket I've ever had. Def worth a journey....our last trip was for NHMBS last Feb and it was mucho buono!!

[cody.wms]

Want to toot the horn of a professional outfit or your hometown contest team or report on the bbq next-door, here's the place.

I'll go with: Slick Pig in Murfreesboro, Tennessee (Jerry Robinson). Best smoked wings ever and also good red sauces-not too heavy and plenty of heat. Like all good BBQ stands, the place is slammed at lunch every day they are open. iirc closed sunday and monday.

it's in the marinade. i'm working on it.

We all know WP is a man of taste, but I'll second this. The wings here are PHENOMENAL. A trip back home consists of a few constants, Slick Pig is one of them. I will say that the interior has gotten classier over years, but I don't hold it against them.

[cw05]

Franklin Barbecue, Austin, Tx
franklinbarbecue.com/

Folks stand on line for at least an hour to have the opportunity to indulge in the finest brisket I've ever had. Def worth a journey....our last trip was for NHMBS last Feb and it was mucho buono!!

The Salt Lick is another neat experience near Austin. Fun to go with a big group of friends and beer (it's BYOB) and hang-out/listen to music in the courtyard before going into eat. Brisket is good but I still prefer vinegar-based sauce pork BBQ (mix of vinegar, salt, pepper, red pepper flakes and lemon juice) in the lowcountry SC style.
Driftwood

[fc356]

I've been to the Salt Lick many times over the years,...always considered it pretty good...but I'm telling you Franklin BBQ is in a whole "nother" league. Just amazing flavor, texture, tenderness etc...I'm hoping to be there in a few weeks for a fix.

[maunahaole]

Mmmm grilled pineapple. Or smoked, both are good.

My favorite BBQ? Whole Hog BBQ in Fayetteville, Little Rock or now New Orleans. They decorate their place with the world championship trophies from Memphis in May. I have eaten BBQ from all over this country and I don't have a real favorite of all of the different styles, but I do have some places I won't go back!!

I've done grilled pineapple a few times after giving the slices a good dusting of li hing mui powder. You do not want to know what it is made out of, as none of it is good and looks like the components of a chemistry lab. However, it adds a great layer of flavor to the pineapple. Also works in a margarita.

Li hing mui - Wikipedia, the free encyclopedia