Believe it or not, the best fly-in barbecue in America is in Dexter, Missouri. The Hickory Log, though about two miles from the airport, will meet you at the town's modern airport, take you to and from the restaurant. This place is one of the best kept secrets in America. This restaurant, in a town of only 3,000 residents, sells over 3,000 slabs of ribs each week. They are constantly listed in restaurant magazines as one of the highest grossing restaurants in the country. The ribs are a dry rub, over-sized pork rib. The slab is all of $10.00. I'm there frequently and find customers in line in front of and behind me coming in to pick up 20, 30, even 50 slabs to go. Dexter is in Missouri's bootheel, about 160 miles south of St. Louis. It's worth the drive or the flight. No...I don't work for the Hickory Log, though I have ten slabs in my freezer as we speak. By the way...the ribs are best eaten within24 hours of purchase. They must be frozen quickly and will keep fairly well for about a month. They sell a vinegar-based sauce, but I prefer the ribs without the sauce. Trying them is believing. Don Sarno From [email removed] Sat May 4 23:31 EDT 1996 X-Authentication-Warning: web.azstarnet.com: majordom set sender to owner-bbq using -f X-Sender: [email removed] Mime-Version: 1.0 To: [email removed] Subject: Re: Barbeque in Fine Cooking Content-Type: text/plain; charset="us-ascii" Content-Length: 890 Jody wrote: >an article in there about North Carolina barbeque. I've not had a chance to >read the whole thing, but it looks interesting. They do note a religious >difference between East North Carolina and West North Carolina in terms of >barbeque: East being pretty much vinegar and peppers (as posted by Tom) and >West being the same but with additions such as honey, tomatoes, et al. Here is a WWW site with info regarding NC bbq: http://darwin.clas.virginia.edu/~ld9d/regions.html - Scroll down to the "Barbecue of the East Coast" section. For the South Carolina viewpoint, go to URL: http://lorax.geog.scarolina.edu/geogdocs/departdocs/stddocs/rdeal2.html - A map of SC loads with the sauce preferences of various regions indicated. Craig --------------------------------------- Craig L. Edmundson | [email removed] http://www.probe.net/~cedmunds/ [email removed] From [email removed] Wed May 8 22:41 EDT 1996 X-Authentication-Warning: web.azstarnet.com: majordom set sender to owner-bbq using -f X-Sender: [email removed] Mime-Version: 1.0 To: [email removed] Subject: Re: Introduction, NC BBQ Content-Type: text/plain; charset="us-ascii" Content-Length: 5773 At 04:57 PM 5/8/96 -0400, you wrote: If you ever get around Gainesville way, try Freddies out West of Gainesvilles in Newberry. Best ribs and prok butt you will ever get. Not much on fancy, in fact there is no place to eat. The BBQ pit and I guess what you would call a building is in Freddies backyard. Let me know and I will give you exact directions or his phone #. Its a favorite of Gator fans during football season. Don >Tom, I was born in Raleigh, grew up on Ocala, Florida, since 10. My first >barbeque was Eastern Carolina style, & naturally that set the standard for >my life. But, you don't get that in Florida. I have been frustrated for >years looking for my definition of barbeque. > You can imagine how happy I was to find your message the second day >I joined the internet. I will never again be without N.C. barbeque in the >freezer. > In the smoking process, do you find it affects the taste if you use >water instead of vinegar? Have you added any sweeter, such as brown sugar? > Regards & many thanks for bringing a happy ending to my search for >"the best in barbeque." Carven Angel > >At 01:35 PM 4/10/96 -0500, you wrote: >>Hi y'all! >> >>I just discovered this list a couple of days ago, I've read through >>the archives, and I can't tell you how happy I am to see a forum for >>discussing barbeque on the internet! My name's Tom Solomon, though >>those who've eaten my cooking tend to call me "Big Heat" for my >>somewhat liberal use of chile peppers <G>. I'm originally from North >>Carolina but now live in Virginia; I grew up in Greensboro about a >>mile from Stamey's Pit-Cooked Barbeque restaurant (Lexington style >>BBQ) but later in life became a convert to Eastern North Carolina >>style BBQ (apple cider vinegar and red pepper). I'm a lurker on the >>Chile-Heads list and a veteran of the Bubba-L Barbeque Wars ;-). >> >>By way of introduction, I thought I'd share a recipe with y'all. Back >>on April 1, Bear asked: >> >>>When smoking a pig shoulder or picnic to create the Classic >>>N.C. bbq what is >>>the temp and duration (obviously per pound) to get the fall >>>apart pulled >>>pork texture? I've of course got the "sauce" just got the >>>New Braunfels >>>(BD) (been using a brinkman) and by God I can make slaw. >>>Any suggestions >>>will savored. >> >>While this is hardly definitive, this is how I do it. >>------------------------------------------- >>Tom's Eastern North Carolina Style Barbeque >> >>First, get yourself some pork shoulders or Boston Butt roasts, as many >>as your smoker will hold comfortably. I use a Brinkmann Professional >>Pit Smoker with an offset firebox, but you can do this with a vertical >>Brinkmann water smoker as well. The key is providing a moist, smoky, >>indirect heat for a long period of time. >> >>What I do is put a bag of charcoal in the firebox, open the vents, >>light it, and let it burn down to coals. Then I add wood (generally >>oak, since hickory is scarce up here)--two parts wet (soaked) wood to >>one part dry--regulate the dampers, and put the shoulders or butts, >>fat side up, in the cooking chamber. Beneath the meat I put a drip pan >>half-filled with apple cider vinegar. You must keep the heat between >>180-260 degrees throughout the smoking process; the optimum range is >>220-240 degrees. Normally, I'll add apple wood to the firebox as well, >>and I always add between 5-7 whole heads of garlic during the process. >>Keep the firebox fed and a good smoke going for between 8 to 10 >>hours. Do not open the cooking chamber to baste the meat--the only >>time you open the cooking chamber is when the temperature spikes above >>260 degrees, and you open it only long enough to bring the >>temperature back in the proper range. By the time the smoking period >>is finished, the outside of the pork will have a golden amber to dark >>brown crust. >> >>Now, take the meat and put it in a covered Dutch oven. >>If it's too dark outside to continue, preheat your indoor >>stoves' oven to just under 300 degrees; otherwise, just raise the >>temperature in the cooking chamber a like amount. Get a >>quart-sized Mason jar; fill it halfway with apple cider vinegar, add >>one (or more) teaspoons of red pepper flakes, and fill the rest of the >>jar with water. Dump this into the Dutch oven with the pork, cover, >>and cook until the meat falls from the bone, about 2 more hours or so. >> >>When the meat is done, let it cool a bit. [NOTE: If you're too >>tired, you can stop here for the day--cover 'em up, >>put them in the fridge, and warm 'em up the next morning and continue >>the procedure]. While it's cooling, fill some 16 ounce bottles >>with apple cider vinegar, adding about a teaspoon of red pepper flakes >>to each one (I use Grolsch beer bottles with those pull-down caps, any >>excuse for buying good beer...). When the pork has cooled enough to >>handle (I use latex gloves) pull it into thumb-sized chunks, >>discarding as much fat as possible. Pack roughly 3 pounds of barbeque >>into a large frying pan (I use a Number 10 size cast iron skillet). >>Dissolve 1 tablespoon of salt into 2 1/2 cups of warm water and pour >>it into the pan. Add about 12 ounces of your apple cider vinegar and >>red pepper sauce, turn the heat to medium, and let the liquid slowly >>simmer off, stirring frequently, until the sauce just barely >>oozes over the top of your spatula when you press down on the barbeque >>with it. Remove from heat, and congratulate yourself--you've just made >>a fine batch of Eastern North Carolina Style Barbeque. >> >>Enjoy it, y'all! >> >>Bubba Tom >>[email removed] >> >>Visit Vittles--The Recipe Archive Of The Bubba-L Mailing List >>http://www.cochran.sbc.edu/vittles.html >> >> >> > > > From [email removed] Tue May 28 14:50 EDT 1996 X-Authentication-Warning: web.azstarnet.com: majordom set sender to owner-bbq using -f To: [email removed] Subject: BBQ Restaurant in Northern Maine Content-Type: text Content-Length: 486 In an earlier posting I said I'd post the location of a BBQ restaurant in Northern Maine that serves meaty Beef Ribs. Chuck says it it his and their customer's favorite menu item. Well, here is the name and address: Tumbleweeds (April to October) 1229 Atlantic HW (US Route 1) Northport (Belfast), ME (207) 338-2231 The owner is Chuck Reny. He is a very nice man who is quite willing to talk BBQ with you. Ask him to show you his cooker. Enjoy, Mike Roberts Nuts about Smokin' From [email removed] Wed May 29 06:11 EDT 1996 X-Authentication-Warning: web.azstarnet.com: majordom set sender to owner-bbq using -f To: [email removed] Subject: New England BBQ Directory Content-Type: text Content-Length: 3188 The following is the BBQ directory from the New England BBQ Society. Bob Godwin, editor for the NEBBQS newsletter the Burnt Ends, was asked to post this listing. His work is very heavy right now so he asked me to post it for him. So...here it is. I have eaten at many of the Massachusetts places and a few of the others. If you have a question regarding a restaurant I'll try and answer it the best I can. Send email. Mike Roberts -------------------------------cut and save----------------------- BBQ Directory for New England CONNECTICUT The Heavenly Hog 384 W. Middle Tnpk, Manchester, CT (860) 649-1212 MAINE Billy's Uptown Barbecue & Bristo 1 Forest Ave., Portland, ME (207) 780-0141 Tumbleweeds (April to Octover) US Route 1, Northport (Belfast), ME (207) 338-2231 MASSACHUSETTS Bison County BBQ and Grill 275 Moody Street, Waltham, MA (617) 642-9720 Blue Buffalo 969 Concord St. Route 126, Framingham, MA (508) 872-8822 Blue Ribbon Bar-B-Q 1375 Washington Street, West Newton, MA (617) 332-2583 Bob the Chef's 604 Columbus Ave., Boston, MA (617) 536-6204 Coyote Creet 1271 Main Street, Tewksbury, MA (508) 851-8880 Hawkes Street Cafe 26 Hawkes Street, Marblehead, MA (617) 631-4440 Horseshoe Cafe 226 Main Street, North Reading, MA (508) 664-3591 Jake and Earl's Dixie Barbecue 1269 Cambridge Street, Cambridge, MA (617) 491-RIBS Lazybones at the Old Oaken Bucket Routes 110 & 225, Westford, MA (508) 692-0250 Little Richard's Roadhouse Cafe Route 125, No. Andover, MA (508) 685-3663 Original Sports Saloon at the Copley Square Hotel 47 Huntington Ave., Boston, MA (617) 421-1438 Pampas Churrascaria (Brazilian BBQ) 928 Mass. AVe., Cambridge, MA (617) 876-5554 Pit Stop BBQ 888A Morton Street, Dorchester, MA (617) 436-0485 Redbones Cafe 55 Chester Street, Davis Sq., Sommerville, MA (617) 628-2200 Sit'n Bull Pub 163 Main Street, Maynard, MA (508) 897-7232 Texas Chili Parlor & Pit Bar-B-Q 2046 Mass. Ave., Cambrige, MA (617) 354-9793 Village Smokehouse (two locations) 9 Harvard Square Brookline, MA (617) 566-3782 Route 27 & E. Plain St., Wayland, MA (508) 647-0446 Worldly Wings and BBQ 711 Broadway, Ball Square, Sommerville, MA (617) 623-WING Willy's Pit BBQ Restaurant 344 Turnkpike Road, Westboro, MA (508) 366-1881 NEW HAMPSHIRE Down'n Dirty Bar-B-Q 168 Armory Street, Manchester, NH (603) 624-2224 Fuzzy's Barbecue (Summer weekends only) US Routes 110 & 119, Winchester, NH (603)239-6895 The Yankee Smokehouse corner Routes 25 & 16, West Ossipee, NH (603) 539-7427 RHODE ISLAND Stickyfingers 133 Douglas Ave., Providence, RI (401) 272-RIBS VERMONT Curtis' All American B-B-Q (April to October, Wed to Sun) Swpor Eos, Purnwy, CR (802) 387-5437 Pepper's Memphis BBQ 1110 Shelburne Road (Rt. 7) S. Burlington, VT (802) 864-RIBS Texas Star Barbecue 7 Skyes Ave., White River Junction, VT (802) 295-5070 ------------------- The New England Barbecue Directory will list any operating restaurant which deals primarily in BBQ and which is a member in good standing with N.E.B.S. Please send the names and addresses of barbecue restaurants in your area to Burnt Ends, P.O. Box 97, North Billerica, MA 01862-0097, or [email removed] From [email removed] Wed May 29 10:11 EDT 1996 X-Authentication-Warning: web.azstarnet.com: majordom set sender to owner-bbq using -f X-Sender: [email removed] Mime-Version: 1.0 To: [email removed], [email removed] Subject: Re: New England BBQ Directory Content-Type: text/plain; charset="us-ascii" Content-Length: 747 Here's an addition to the list. They may not be members of the NEBS but they serve up excellent bbq in a truly no-frills setting. Stick to Your Ribs (that was it's original name; it may now be called A Taste of Texas or something like that) Stratford Ave. (just off I-95 between Bridgeport and Stratford) Stratford, CT. This place was opened by Robert Pearson, a British ex-hairstylist who became a bbq devotee, in the early '80's. He has since opened another Stick to Your Ribs in Queens (NYC) and one in Manhattan (also NYC, not Kansas) which I think burned down. When he opened in Queens, the woman who was the head cook (pitmistress?) bought the Connecticut location. She's a very nice person and serves some very good bbq. Ed Luban
Barbecue