New Jersey "Alley Rabbits" well done and kielbasa.

In case you don't know what kielbasa is, it's pepperoni stuffed with horse manure.

Indigo, you eat mashed potatos with your fingers? Man, that is gettin' tuned up!

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Dunbarton "The Middle Aged Kid" '99 XLT SC SB 4x2 4.6 auto 3.55 ls The occasional Z-71 Eater! Wedgewood & Denim, SuperChipped, Airaid FIPK, HD electrical and cooling, power seat, Rhino Liner, Extang Classic tonneau cover, Mobil 1. Man, I got it all! (New Jersey)

 

Dunbarton: Actually...I'll eat about anything with my fingers.

...don't go there.

If I'm not mistaken, they have what they call a "pig pulling" in the Carolinas, and you're supposed to use your hands...sounds great to me!!

 

F150Sport,

Man how could I forget Montgomery Inn! That is great BBQ. They're world famous for their ribs.

 

No Indigo, That's Pig Pickin. Usually acompanied by Bluegrass music by the way.

Best Carolina BBQ's starts with whole bonless pork loin marinated in Italian Salad dressing overnight(any brand OK), dry it off and then smoke it at 180 to 200 degrees over wet soaked Hickory or Apple wood well off the flame. This takes about 4.5 to 6 hours for a loin about 6 inchies thick and atwo feet long. Near the end of the smoking start marinating with "The Sauce"

"The Sauce" Recipe is equal parts: Cider vinegar, Prepared mustard (Frenches, etc.), Dark Corn syrup or Dark Karo syrup. Put this in a quart or half gallon canning jar and shake it up.

Then add salt and pepper to taste, 1/2 small (6 oz?) bottle of Original Louisiana Hot Sauce and a generous dash of garlic powder. You can adjust and ad more vinegar if you like it tangy and more hot sauce if you liek it hot but start with the basic mixture. Good on Chicken, Possum and Muskrat as well!

Baste the Loin for the last hour with the sauce and serve the sauce with it on the side. Slice or chop the Pork BBQ depending on what part of the Carolinas you are from. Thin sliced is North Carolina and Chopped is South Carolina.

And yes, usually served with 1 inch thick sliced white bread (buttered) and cole slaw, BBQ beans, Brunswick Stew (NC) or Low Country Hash (SC)

I love that Texas Brisket BBQ as well.

[This message has been edited by cphilip (edited 03-30-2000).]

 

cphilip: Oh man *drool* Sounds delicious! I'm taking down the recipe and I'm gonna do that this summer!

Pig Pickin'...yeeeeeeeehaaaaaaaaaa...

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1999 F-150 4x4 SuperCab, Deep Wedgewood Blue, ORP, 4-Wheel ABS, Power Everything, Captains Chairs, 3.73 Axle, Flowmaster 50 series, K&N, Tint, Expedition Center Console, Super-White headlights, Westin Nerf Bars, Toff Spray-On Bedliner, Pioneer DEH-P3000 and TS-A6815 speakers, ADS PQ/8 amp.

 

Leitha's
a little dirt road with no name
Foxworth, MS

Meat: 5
Sides: 4.5
Sauce: 4.5
Service: 5
Atmosphere: 5

Overall: 4.5

Reviewer's comments: You can't get any more off the beaten path than Leitha's (it might Leita's, I'm not sure about the spelling). Foxworth is a suburb of Columbia (on the Louisiana border about thirty miles north of Bogalusa) and Columbia is only 2000-3000 people.

The only way to find Leitha's is to go to Foxworth and ask directions. (If you know where Pauline's grocery used to be, it's about 100 yards due west of there on a little dirt road). It's worth the effort. The place has fantastic ribs, as good as I've ever had, heavily heavily smoked, and a real good sauce. The whole family pitches in to run the place and the family matriarch makes a big show out of serving you. It's a big shack that looks just like a barbecue joint should.

The book Real Barbecue gave rave ratings to Goldie's in Vicksburg, and ignored this place. What a joke. Leitha's is definitely the best in Mississippi.

Reviewed by: Doug Herbert (dherbert@ix.netcom.com) 12/2/98

if your ever wandering the woods in mississippi, this place is 45mins from my house, a dining experience for sure, BTW the reviewer above uses a 1-5 scale, so this place is some good vittles.

 

I was watching the Food network with my dad one saturday affternoon(something he does every weekend)and they were talking about the differences between BBQ on either side of the Mississippi River. For example states to the east more often use vinegar based sauces and pork in their recipes which I tried last summer and it was awesome! But being from Texas I am more used to eating and preparing Texas style BBQ, with the tomamto based sauces and using beef instead of pork. There is nothing like a rack of ribs or brisket off of the smoker in your own back yard. Wake up early and let it slow roast all day. Marinating when its almost done with that sweet, sweet sauce till it glazes over. Think I might have to fire up the smoker this weekend unless another tornado decides to push through!

By the way (no flame intended) other than the mid western states like Kansas I have never heard ANYTHING about BBQ in the northern states.

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2000 150 sport solid white, K&N filterpack the rest is still stock....for now anyway!

[This message has been edited by snow white (edited 03-30-2000).]

 

Party Snow White's house this weekend. Heck who bring the pit to the next Rally. He that might be one of my next Mods, a Roush trailer with a BBQ pit on it. Might be good for the Rallies.

 

Having been in 49 of the 50 States AND being of sound mind - therefore appreciative of GOOD BBQ - I'll cast my vote for ALABAMA. But I must admit, I've had pretty good in ARKANSAS, too.
There is NONE that is passable North of the Mason Dixon Line.
I prefer pork to beef.
I prefer a sweeter sauce to spicy hot.
I've lived in California for 5 years and have truely missed GOOD BBQ. The best thing Southern CA has to offer is Fish Taco and they aren't anything like what you might think
Like I said, I MISS GOOD BBQ.

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1999 F-250 XLT Super Duty Crew Cab Long Bed
V-10, Automatic 4R100, 4.30 Limited Slip.
GVW = 6700# Towing Capacity = 13,300#
4 Wheel ABS disks + Reese 15K hitch
Dark Hunter Green. Ford Running Boards.
Grey Rhino-Liner. Captain's Chairs. CD+Tape
Polished Stainless Steel Wheel-well Molding http://members.home.net/jchartier/jnctrk.html

 

Admittedly I have never been to the Republic of Texas but we do have a restaurant owner transplanted from West Texas who operates a Spare Ribs and Beef place.

I must also admit it is one of my favorite restaurants with a "country" atmosphere and his Texas Chili and spare rib dinner was one of the best meals I have ever had.



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Dunbarton "The Middle Aged Kid" '99 XLT SC SB 4x2 4.6 auto 3.55 ls The occasional Z-71 Eater! Wedgewood & Denim, SuperChipped, Airaid FIPK, HD electrical and cooling, power seat, Rhino Liner, Extang Classic tonneau cover, Mobil 1. Man, I got it all! (New Jersey)

 

Yep, snow white does make a good point with the sauces used. I had posted earlier about Gates BBQ which I personally dislike because they also have a strong vinegar sauce they use. There is another place in Branson, Mo.(can't think of name) that uses some type of a whiskey BBQ sauce, and man it is good. I've also noticed with any sugar additive's(most have them)that you have to watch closely as it tends to burn alittle quicker.I am soooooo hungry now.....Honey, what's for supper.....

 

If you ever visit the Cincinnati, Ohio area, check out Montgomery Inn for great BBQ.


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'99 Black F-150 Sport
SuperCab
4.6 Romeo Triton
3.55 Rear-end,Tow Package,
MODS: Black low- profile bug deflector, K&N Air Filter

Wife's wheels: '91 Green Ranger XLT 3.0L
http://hometown.aol.com\riadan1

 

Sorry Mumbly it looks like rain in the forecast so not this weekend.
I saw a truck once I can't remember who owned it, but it was an 18 wheeler with a tanker trailer. The trailer on this thing was modified into "the worlds largest smoker". It was spectacular! It had a cat walk on both sides for the cooks and large doors that ran along the sides of the tanker. I saw it in Fort Worth once I think near the stockyards at one point in time. I really feel sorry for all those poor Californians, having to eat Fish Tacos and all.My sister lives in San Jose now and when she visited about 2 weeks ago there were 3 things on her agenda that were a must to eat. BBQ, Mexican food and this Italian place in Garland. Mexican food is another thing that is only good by region. Don't ever belive a man when he tell you how good the Mexican food is in Milwauke.

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2000 150 sport solid white, K&N filterpack the rest is still stock....for now anyway!

 

Hey Snow White...I have seen that big-rig you're talking about. It was on FoodTV and it was built by a company that makes sausages and kielbasa (the name escapes me). They drive it all over the country to fairs and cookoffs. The thing is really incredible! I think that the best BBQ we have here in Fort Worth is a place called Railhead Smokehouse. It used to be a little joint near the railyards and now it's this big ole place...but the BBQ is amazing. I ordered some ribs once and just picked them up and shook them and the meat fell off! A place called Angelo's is a close second, but some would argue it's better

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1999 F-150 4x4 SuperCab, Deep Wedgewood Blue, ORP, 4-Wheel ABS, Power Everything, Captains Chairs, 3.73 Axle, Flowmaster 50 series, K&N, Tint, Expedition Center Console, Super-White headlights, Westin Nerf Bars, Toff Spray-On Bedliner, Pioneer DEH-P3000 and TS-A6815 speakers, ADS PQ/8 amp.

 

Anybody out there know what a smoke ring is? I hear a lot of talking about sauses and vinegar and sugar. Boys, I been doing this a long time. The most important ingredient is the wood. My mobile pit is on a tandem trailer, can hold up to 20 briskets and I cook them low and slow, 20 to 24 hours at 200-225F. I personally like a mix or red oak and pecan, spice it lightly, cook it fat side up and never turn it. My biggest problem is getting them off the pit in one piece. Was in Ill. last fall and went to this BBQ place, all they had was pork ribs and something they called shredded meat(pork). I tried both and it was OK and I do a few ribs myself but for you guys who have never had brisket, you don't know what you are missing. I think it may be time for a cook-off.

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98 Nascar Edition, Superchip, Airaid, Flowmaster 70 series, bedliner, in bed tool box, Profile bug deflector and window vents, Class III receiver hitch.