You may not know this, but the best bar-b-que in the world can be found in just about any town in the northern part of Alabama -- Decatur, Huntsville, Athens, for example. Here, the bar-b-que is different from any place in the world (although I've heard rumors that North or South Carolina *might* be similar). The beef and pork aren't swimming in that sweet, ketchupy, red sauce; rather, its cooked without sauce, then shredded. You add the sauce yourself. Two kinds are usually provided, red and white. The red is hot and spicey. The white is tangy and peppery. (The white sauce is also used for basting chicken while it cooks.) Its far superior to any bar-b-que I've ever had anywhere...There really isn't a comparison....:-g :-g :-g :-g Some favorite restaurants are: Bob Gibson's Bar-B-Que (Decatur, AL) Greenbrier Bar-B-Que (Greenbrier, AL) Thomas Pit Barbeque (Huntsville, AL) Nolens Barbecue (Huntsville, AL)
Barbecue
Best Q
Keiji Kanazawa asks a great question -- where's the Q? Chris Owens introduced me to the place in Stratford, which was in a 50's hamburger takeout stand, served Texas style BBQ, and was pretty good, but I don't remember the name, either. I once got BBQ rattlesnake from them. The East Coast Grill is wonderful, and their cookbook, Thrill of the Grill (by Schlessinger & Willoughby) is great. It includes such chapters as "The Rhetoric of Barbeque" and some wonderful advice (I'll be BBQ'ing a 5 lb brisket using their strategy for a bunch of folks this saturday.) I've been a BBQ fan ever since my first bluegrass festival in North Carolina back when I was a freshman. Personally, I'm partial to eastern NC style BBQ: pork, with a bit of vinegar and hot pepper. I thought moving from New Haven to DC would improve the quality of BBQ I can get more than it actually did. There's a place called "Three Pigs" in Langley, VA that's pretty good. Lee Atwater's BBQ places, called Red Hot and Blue, are pretty good, and now that he's dead, I don't mind eating there. "Hogs on the Hill" (several locations) is acceptable, but kind of mass produced. Best thing to do is drive southwest a few hours and go to eastern North Carolina, home of the best BBQ. What you really want are "weekend" BBQ places, where they put a couple of hogs up on wednesday, and are open from Friday evening to when the pig runs out (usually saturday). I've found a bunch of good weekend BBQ places in the Sterns' books (Road Food, Good Food, etc.) There's a great one just over the VA/NC border called Rad Dew's. I had great NC-style BBQ just over the Florida border from SC, right off of i-95. I think the place was called The Picked Pig -- it's in the Stern book. If you want, I'll try to dig up the book and give you my impressions of the various places they recommend -- I've probably been to 20 of them over the years.... Larry
Frank G. wrote: > Keiji K. wrote: >> >>What are your favorite barbecue restaurants in North America? >> > First a note on preference: Pork rather than beef or > any other 4-legged critter (chicken next). Pulled or shredded > meat rather than slices, except for ribs, of course. Vinegar/ > pepper based sauce rather than tomato or catsup or sugar. > Some places put slaw on a sandwich with the meat-- I'd > rather have it on the side. Yeah, this is the only way to make good Q! None of that slimy red stuff, but (I hope that this doesn't sound like a flame) you can only grow good Q in *Virginia*! Three Pigs in Mclean, Va. Been in the same place for decades... Best in the world. TED FEUERBACH Scientific Systems Consultant Trilogy Consulting, Inc. Lake St. Louis, MO (314) 537-6603 [email removed] Disclaimer: The opinions expressed herein are MY OWN and obviously not the opinions of Trilogy, Monsanto or either of my two ex-wives.
Keiji K. wrote:
|>
|> What are your favorite barbecue restaurants in North America?
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Driftwood Texas, south of Austin: The Salt Lick.
located in a dry county - bring your own cooler
Real Pit BBQ, family style. $9 all you can digest.
Pork ribs, brisket, sausage, slaw, beans, potato salad, bread, etc.
Sort of a honey mustard Q sauce. Not at all overpowering. Really lets
the flavor of the meat come through loud and clear!
From anywhere in the US. County Line restaurants will FedEx their Q overnight.
Dial 1-800-AIR-RIBS for more info. I have tried this for my parents and
it went extremely well! Whole racks of beef or pork ribs, whole brisket,
link sausage. They smoke it for a day, then flash freeze, then ship.
Enjoy,
SeanKeiji K. wrote: > >What are your favorite barbecue restaurants in North America? > First a note on preference: Pork rather than beef or any other 4-legged critter (chicken next). Pulled or shredded meat rather than slices, except for ribs, of course. Vinegar/ pepper based sauce rather than tomato or catsup or sugar. Some places put slaw on a sandwich with the meat-- I'd rather have it on the side. With that in mind, we like the Fresh Air BBQ just south of Jackson, GA. (Understand they now have a branch in Macon) Zebs, north of Athens, GA is pretty good, as is Hot Thomas near Watkinsville, GA is also good. Here in Kentucky a lot of fuss is made over so-called Western Ky. BBQ, but to my taste it's too sweet. Also, they do it to goats and mutton and somehow that doesn't appeal to me. Owensboro KY has a huge BBQ festival in June or July every year with lots of different styles represented. We were passing through Homerville, GA not long ago (don't ask why-- I'm not sure) and noticed a dozens of cars and pick-up trucks parked around a BBQ restaurant. I don't remember the name, but saw a clipping from the Atlanta paper later that day (on the wall of a bookstore in St. Mary's GA) identifying the Homerville place as best BBQ in south Georgia. Guess we'll have to go back. Re. the Trillin piece on BBQ. I think there was a chapter in _Alice, Let's Eat_ devoted to the subject.
Chris Owens comes through again. He writes: The barbecue place [in Stratford, CT] is called Stick to your Ribs. It's on Honeyspot road in Stratford, about .5 mi north of 95. It's most charming quirk is that it's run by a British former hairdresser.
Frank G. wrote: >First a note on preference: Pork rather than beef or >any other 4-legged critter (chicken next). Pulled or shredded >meat rather than slices, except for ribs, of course. Vinegar/ >pepper based sauce rather than tomato or catsup or sugar. Amen. Some people in texas actually think you make it from cows. What will they think of next! But tomato does have its place... >With that in mind, we like the Fresh Air BBQ just south of >Jackson, GA. (Understand they now have a branch in Macon) >Zebs, north of Athens, GA is pretty good, as is Hot Thomas >near Watkinsville, GA is also good. Well, Zebs is good, hot thomas is way overrated, but the best pulled, and the best sauce EVER (and I mean it) is to be found at Purvis' BBQ just outside of Louisville Ga. It's spicy from vinegar and hot pepper and black pepper, with just a touch of tomato. The sauce could make dirt edible. It's a thin sauce, with a marvelous taste. HIGHLY recommended. On your way to the coast from Atlanta near the weekend? Have a stop. And say that David Cato's grandson said to stop. You will be glad you did. Sweat's in Soperton is good, too, and there's a good one in Newnan my
Larry H. wrote: > >Chris Owens introduced me to the place in Stratford, which was in a >50's hamburger takeout stand, served Texas style BBQ, and was pretty >good, but I don't remember the name, either. I once got BBQ >rattlesnake from them. It's called Stick to Your Ribs. And here's A Stick to Your Ribs update. I was there a coupla times last fall. The Englishman has sold to place to his former manager. He still runs a catering service and sells to NYC shops. He buys from her and she runs the shop just like the old days. Her family helps out. When I last talked to her she said that she and the Brit were talking to some Italians about opening up something over there. The place has definitely been hit by price creep - getting just a little pricey. Still good 'Q. Same atmosphere. If anyone's talked to her lately, post an update.
Keiji K. wrote: > > What are your favorite barbecue restaurants in North America? > > I really love Q, and I've been dying because I can't get any decent > barbecue here up north. When I lived back east, some of my favorites > were the East Coast Grill and Redbones in Cambridge, and a place whose > name I can't remember off I-95 in Stratford. > > So whenever I go travel, I try to get as much barbecue in as possible. > Oaktown barbecue at Flint's was pretty good. What about other parts of > the country? Seattle? Baltimore? DC? > > Kansas City, St. Louis, North Carolina? > > What's the name of Calvin Trillin's book about barbecue? > > I'm just trying to fan the flames a bit here... > > -- > > Keiji Kanazawa > [email removed] ============ Ooooh, Red Hot and Blue in Laurel, Md. is outstanding... They serve them wet or dry... The best I've ever had. skip
Frank G. wrote: >............. Owensboro KY has a huge BBQ festival >in June or July every year with lots of different styles >represented. > Seem kinda silly responding to my own post, but the BBQ Festival in Owensboro KY is today and tomorrow, May 8 - 9. You still have time to get there if you leave now... Re. Sweats in Soperton, GA, agree it's good. Usually bring home a bottle of sauce when we go through there. Re. Hot Thomas being over-rated-- could be. I've only been there once and was real hungry; that may have influenced my thinking.
Keiji K. wrote: > > What are your favorite barbecue restaurants in North America? > > Kansas City, St. Louis, North Carolina? > > What's the name of Calvin Trillin's book about barbecue? > > I'm just trying to fan the flames a bit here... Even though you're a flame inciter, I gotta bite, because I'm so jingoistic about KC (Kansas City) barbecue. And it does leave all others in the dust, so who could blame me? Certainly not Calvin Trillin, native Kansas Citian. (Sorry I don't know the name of his book; someone else probably posted it by now anyway.) *But*, I do have a book called "The Best Barbecue in America" which calls KC "Ground zero for barbecue." i.e. the best, greatest, mother load... Anyways, enough bravado--here's my list of best KC Q. CLIP AND SAVE FOR YOUR NEXT KC TRIP: - - - - - - - - - - - - - - - - - - 1) Arthur Bryants--Vinegary sauce, not at all sweet. Just complements the heaps and heaps of smokey, crusted meat. 2) Gates & Sons--Peppery, spicey sauce. 3) Smokestack--Sweeter sauce. The great thing about the above list, if I do say so, is that there's something for everybody. All of the places are different as can be, and the sauces couldn't be more different. A real cross section of what KC has to offer. Myra the KC patriot
Keiji K. wrote: > >What are your favorite barbecue restaurants in North America? > >Kansas City, St. Louis, North Carolina? > in Durham, North Carolina there are two good places to try (imho) Bullocks, which is a local institution. all their food is wonderful but the chicken is only for those who have strong stomach for grease. the sliced q is a fave but they are usually out by a reasonable dinnertime (i.e. 6:30-8:00, most southerners tend to have "supper" on the early side) so the chopped is a good backup. watch out for the long (30-45 minute) lines just to get inside on some days... also a little stand type restaurant is Dillards, for a different style of q. quite yummo. jonathan
Someone wrote: >Even though you're a flame inciter, I gotta bite, because I'm so >jingoistic about KC (Kansas City) barbecue. Flames are of some small importance to barbecue. >And it does leave all others in the dust, so who could blame me? Not all others. The late East Texas Smoker in Louisville could hold its own against anthing in the world. The Moonlite Bar-B-Que Inn in Owensboro, KY has lamb ribs to die for. (The rest of their menu is not.) And there are many other fine joints scattered throughout the country.... >Calvin Trillin, native Kansas Citian. (Sorry I don't know the >name of his book; someone else probably posted it by now anyway.) Far as I know, Calvin never wrote a book about barbecue. He wrote three books about food: _Alice, Let's Eat_, _American Fried_, and _Third Helpings_. _Travels with Alice_, his latest, apparently contains some food essays. >*But*, I do have a book called "The Best Barbecue in America" >which calls KC "Ground zero for barbecue." i.e. the best, The book is _Real Barbecue_ by Greg Johnson and Vince Staten, and every true barbecue lover should have a copy or two. (Out of print but often seen on remainder tables.) It sez: "Barbecue Central: This is it: Ground Zero, America's premier melting pot of smoke and sauce, the headquarters of hickory, Cow Town Central, the Capital of Que. Where else but in Kansas City could you have the most famous barbecue joint in the world -- and it's not even the best in town? Where else could you find hot sauce in the airport gift shop?" >Anyways, enough bravado--here's my list of best KC Q. With comments from Greg and Vince [and me]... >1) Arthur Bryants--Vinegary sauce, not at all sweet. Just complements "The Best Legend. The barbecue boom of the eighties can be traced in part to a writer for the _New Yorker_ who enlisted several score of his better adjectives in praising a dumpy little place in his old homwtown as 'the single best restaurant in the world.'" [It gets merely the second-highest rating of "real good."] >2) Gates & Sons--Peppery, spicey sauce. "The Best Ribs....Real good." >3) Smokestack--Sweeter sauce. [Not mentioned, guess it's not one of the top 100 joints in the country :-)] With all that jingoism, you forgot to mention Boyd's 'n' Son, which receives the highest rating "As good as we've ever had." Deservedly. The brisket of beef is exquisite. Oh, drool, slobber, i can hardly wait to get out there again. On my next Que expedition, I hopew to get to Daddy Bruce's in Denver (I hope Daddy Bruce is still alive) and Roy's in Hutchinson, KS, which receives the highest possible rating and the highest words of praise. Get the book (and Jane & Michael Stern's books) pack your car and drive. There's a lot of good Que out there. On your way, stop at Charlotte's Rib in Manchester (west of St Louis) (the original location) for a plate of sliced pork shoulder. And don't forger Hayward's Pit in Overland Park, KS for burnt ends. And Henry Chung's Hunan Restaurant in San Francisco has smoked ham and string beans that is one of the most exquisite plates o' Que I've ever had, and easily holds its own against any smoked meat anywhere. All as good as _I_ have ever had. And if you are ever in Louisville, talk Virgil Gaines of East Texas (RIP) into firing up his pit for one special slab. God, I miss that place.
Keiji K. wrote: > >What are your favorite barbecue restaurants in North America? In Oklahoma City, try Leo's. Go to the original location (the one on 36th or 38th). Outstanding sauce (sweet, molasses based, I think), and by all means try the barbecued baloney. In Memphis, the Rendevous. Great dry ribs. Also in Memphis, there's a little hole in the wall joint on Lamar (whose name escapes me now, but it's mentioned in Real Barbeque) that has the best pulled pork sandwich I've ever had. In Austin, well, if you absolutely have to stay in Austin, go to the Iron Works or the County Line (on the Lake). The Iron Works has pretty good barbeque and great atmosphere (it's actually in an old building formerly used as an Iron Works). The County Line has a fantastic location (have a few Shiner Bocks on the porch before eating) on the lake and is built in the style of a 40's roadhouse. The barbeque is ok. (It's the sort of place you would take visiting relatives for barbeque, especially those from north of the Mason-Dixon line.) On the other hand, if you can leave Austin, I second the recommendation for the Salt Lick. Doug Steves
The Best BARBIE Q can be had at Angelo's in Fort Worth, Texas. A great joint.
Cambridge: - East Coast Grill - definitely my all-time favorite. They have it down pat. Austin: - County Line (the one on the crick in SW Austin). Larger servings than the EC Grill, but lacking jest a teesy bit of the ol' je ne sais quoi. - Salt Lick. Essential sorta place. Los Angeles: (no jokes about the recent municipal BBQ, PLEASE!) - Dr. Hoggly Woggly's Tyler Texas BBQ. The best I've found to date in the ol' home town, but falls FAR short of the above meccas. Intentionally wierd place. Taken over recently by immigrants, somewhat to the detriment of quality. I continue to look for alternatives in LA. Appraisals welcome any time. Jeff (Since I cain't buy it locally, I'm undertaking a personal quest for the perfect home-made BBQ. I'm definitely gettin' there with ribs, chicken, and bisected whole turkeys. My wife handles the beans and slaw. Yep, gettin' pretty dang close.)