Who Has The Best BBQ????
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From: Lost some where in the middle of the Ozark Mountains!
Didnt read all the post but here is another vote for KC style....
Mesquite is alright in a pinch or as desperate filler, but not really enough twang.
If you don't have hickory, your just Bar B Q'ing with common brush wishing you had hickory.
Good Bar B Que doesn't need or use sauces or marinades to cover the taste up.
Best Bar B Q I've ever had is a guy that lives about 3 miles form me, Families have bwen friends for decades. He can roast a pig that will melt in your mouth. He is not a professinal cook. He is actually a an insurance sales man and musician. He roast one pig a year and invites all his friends and family out. I will clear my schedule of anything as soon as I'm invited. Nothing on earth is to exciting nor profitable that it can't be postponed one more weekend for me to gorge on his roasted pig.
Mesquite is alright in a pinch or as desperate filler, but not really enough twang.
If you don't have hickory, your just Bar B Q'ing with common brush wishing you had hickory.
Good Bar B Que doesn't need or use sauces or marinades to cover the taste up.
Best Bar B Q I've ever had is a guy that lives about 3 miles form me, Families have bwen friends for decades. He can roast a pig that will melt in your mouth. He is not a professinal cook. He is actually a an insurance sales man and musician. He roast one pig a year and invites all his friends and family out. I will clear my schedule of anything as soon as I'm invited. Nothing on earth is to exciting nor profitable that it can't be postponed one more weekend for me to gorge on his roasted pig.
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From: Hammer Lane
I live in NC, and they pride themselves on thier BBQ here. (Chopped pork) I don't know why. It sucks compared to Kansas City and Texas style. As an over the road truck driver for several years in my youth, I've had good BBQ in lots of different places. I have to say though... Texas BBQ done Louisianna style is the best. 
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From: Hammer Lane
Originally Posted by Superchips_Distributor
After attempting to find BBQ is each of the 38 states I've been in, I found a couple of basic things...
1.) Great pork BBQ is the best, no offense to the Texas contingent, I've had them all!
2.) The absolute best pork BBQ comes from Stamey's, on High Point Road in Greensboro, NC.
Being from and living in Virginia, we of course have plenty of very good pork BBQ in our own state, usually in the most out-of-the-way little places, of course. We do a fine job of "pig pickn's", etc.
But for my money, the absolute best BBQ (with sauce only on the side, like any true 'Q-lover, as was mentioned by someone else in this thread) is at Stamey's.
Enjoy,
------------------
Mike Troyer
Performance Products, Inc.
National Distributor of Superchips
(540) 862-9515
Email: mtroyer@compuserve.com
Performance Products F150Online Superchip ordering system: F150Online Superchip Ordering System
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1.) Great pork BBQ is the best, no offense to the Texas contingent, I've had them all!
2.) The absolute best pork BBQ comes from Stamey's, on High Point Road in Greensboro, NC.
Being from and living in Virginia, we of course have plenty of very good pork BBQ in our own state, usually in the most out-of-the-way little places, of course. We do a fine job of "pig pickn's", etc.
But for my money, the absolute best BBQ (with sauce only on the side, like any true 'Q-lover, as was mentioned by someone else in this thread) is at Stamey's.
Enjoy,
------------------
Mike Troyer
Performance Products, Inc.
National Distributor of Superchips
(540) 862-9515
Email: mtroyer@compuserve.com
Performance Products F150Online Superchip ordering system: F150Online Superchip Ordering System
First National F-150 Online Rally Info:https://www.f150online.com/rally2000/index.html
The company I work for delivers to Stameys. They do a good job with pig; but, I've always been a beef BBQ guy. I'll take Lexington style over eastern NC anyday though.
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From: Lost some where in the middle of the Ozark Mountains!
NC style uses oak........
Way to over powering, brush fire/fireplace tasting for me.
I burn oak in my fireplace for heat.
They also use vinegar based sauces to "moisten" which helps cover up the poorly bar b q'ed taste.
I good bar b q cook should not have to moisten if he has choosen a choice meat, wether it's a cut or a whole carcuss. He should be able to maintain an evenly distributed and constant temperature so doesn't let it get to hot in any one place EVER and stays the same across the coals that extend the length and width of the sample evenly. If he has to moisten then it should be plain water as to not taint the bar b q.
Way to over powering, brush fire/fireplace tasting for me.
I burn oak in my fireplace for heat.
They also use vinegar based sauces to "moisten" which helps cover up the poorly bar b q'ed taste.
I good bar b q cook should not have to moisten if he has choosen a choice meat, wether it's a cut or a whole carcuss. He should be able to maintain an evenly distributed and constant temperature so doesn't let it get to hot in any one place EVER and stays the same across the coals that extend the length and width of the sample evenly. If he has to moisten then it should be plain water as to not taint the bar b q.
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From: Lewisville, TX
Originally Posted by jamzwayne
DAY-UM
That brisket looks gooooood.
That brisket looks gooooood.
you buy it by the lb..and we would go and get enough meat a piece to last a few days....
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From: Lewisville, TX
Originally Posted by PSS-Mag
NC style uses oak........
Way to over powering, brush fire/fireplace tasting for me.
I burn oak in my fireplace for heat.
They also use vinegar based sauces to "moisten" which helps cover up the poorly bar b q'ed taste.
I good bar b q cook should not have to moisten if he has choosen a choice meat, wether it's a cut or a whole carcuss. He should be able to maintain an evenly distributed and constant temperature so doesn't let it get to hot in any one place EVER and stays the same across the coals that extend the length and width of the sample evenly. If he has to moisten then it should be plain water as to not taint the bar b q.
Way to over powering, brush fire/fireplace tasting for me.
I burn oak in my fireplace for heat.
They also use vinegar based sauces to "moisten" which helps cover up the poorly bar b q'ed taste.
I good bar b q cook should not have to moisten if he has choosen a choice meat, wether it's a cut or a whole carcuss. He should be able to maintain an evenly distributed and constant temperature so doesn't let it get to hot in any one place EVER and stays the same across the coals that extend the length and width of the sample evenly. If he has to moisten then it should be plain water as to not taint the bar b q.
here's a snack for all you BBQ'ers out there....it's called a "fattie" on the forum for BBQ'ing I frequent...take a lb of sausage, flatten out the roll and in the middle add some shredded cheddar and diced jalapeno...then roll it back to form a log. Roll in a pork rub and cook in the smoker at 225-250 till it reaches 165 degrees...slice and enjoy..
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From: Your moms house
Originally Posted by Budha05STX
How'd I know you were gonna bring that up.....I'll have to snap a pic of the signs here in SA that say they have the worst bbq in Tx. Btw, it's true.
Coopers in Llano fugging rocks! The fact that you walk up to the pit and select the cut of meat you want, not what some min. wage punk at a commercial joint wants to serve you, is what takes this place over the top.
The food is top notch!
Coopers in Llano fugging rocks! The fact that you walk up to the pit and select the cut of meat you want, not what some min. wage punk at a commercial joint wants to serve you, is what takes this place over the top.
The food is top notch!
Show off.
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From: Your moms house
Originally Posted by PSS-Mag
NC style uses oak........
Way to over powering, brush fire/fireplace tasting for me.
I burn oak in my fireplace for heat.
They also use vinegar based sauces to "moisten" which helps cover up the poorly bar b q'ed taste.
Way to over powering, brush fire/fireplace tasting for me.
I burn oak in my fireplace for heat.
They also use vinegar based sauces to "moisten" which helps cover up the poorly bar b q'ed taste.
Best thing to use for BBQ'n:
Mesquite
Burns hot and long.
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From: Your moms house
Originally Posted by Budha05STX
hater! 
Like dinty, I've been using pecan in my pit for some time now....it's nice!
Like dinty, I've been using pecan in my pit for some time now....it's nice!
Yeah, pecan is great too....and cheap, I just pick up the branches in my yard and use that. With that being said, "I'll never have another Pecan tree in my yard...EVER".
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From: San Antonio, Tx
Originally Posted by jamzwayne
Yeah, pecan is great too....and cheap, I just pick up the branches in my yard and use that. With that being said, "I'll never have another Pecan tree in my yard...EVER".
Dude, you seriously need to pack up the family and take a morning to cruise out to Llano. That place rocks!
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From: Burleson/Athens/Brownsboro, TX
Originally Posted by Budha05STX
same here, still working on the one I cut down a few years back so I could get my boat in the back yard.
Dude, you seriously need to pack up the family and take a morning to cruise out to Llano. That place rocks!
Dude, you seriously need to pack up the family and take a morning to cruise out to Llano. That place rocks!
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Jim
Jim
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From: Your moms house
Originally Posted by Budha05STX
same here, still working on the one I cut down a few years back so I could get my boat in the back yard.
Dude, you seriously need to pack up the family and take a morning to cruise out to Llano. That place rocks!
Dude, you seriously need to pack up the family and take a morning to cruise out to Llano. That place rocks!
I know.
We need a "vacation" too. I also need to get my fat *** up to see Matt and Z. Just like you, their waiting on me.
Stupid work and bills keep getting in the way. I wish the market was better right now, I cant seem to sell my house, and we're almost desperate to get out from under it.