i grew up in the south (louisiana) and i'll tell you this . . . some of my fave bbq places were found with my nose! i'd just be driving along some country road and whiff! there it was. there's a place in alexandria louisiana that i found in this manner and i still go there ANY time i'm in the state, even though it's like 3 hours from my parents house . . . worth the drive. i found a place on fillmore here in san francisco in the same manner...walking along one day . . . then whiff! yay! so . . . roll down your windows and when you smell somethin' good. stop! and try it. in combination with the below advice, i don't think you can go wrong! cheryl Bill G. wrote: > > The worlds best BBQ is in North Carolina (and I'm not a Tar Heel). > Unfortunately I haven't been there in awhile, so I dont have specific > recommendations. Still, with a little thought it will be hard to go > wrong. I suggest you: > > 1. Try to get a little bit away from the interstate. > > 2. Look for a place that uses a true wood fire - not gas or electric with > a few wood chunks thrown in. > > 3. Look for a place that is just a BBQ shack. IMHO places that advertise > "steaks, chops, seafood" along with BBQ are to be avoided. > > 4. Ask the locals > > BTW, BBQ is practically a religious experience in the Carolinas. It is > practically always a large piece (runp, shoulder) that is slow cooked and > either chopped or pulled into pieces. Its then served in a mound or on a > sandwich. Ribs are not real popular there. Many pitmasters use little or > no sauce when cooking. Most use a dry rub to seal in the flavor and offer > a table or finishing sauce. The type of sauce divides the state. The > Eastern Carolina (and many BBQ historians regard this as the orign of BBQ > in the US) is vinegar based, with the addition of chiles and other spices. > In the Western part of the state they lean toward a tomato based sauce. > Int the Columbia, SC area a mustard based sauce is favored, made famous by > Maurice's BBQ there. > > As you can probably guess, I'm somewhat fanatic longwinded about BBQ. > Good eating and drinking. > > Bill Gibson From [email removed] Sat Oct 5 19:39 EDT 1996 X-Sender: [email removed] To: [email removed] Subject: Re: 'Q in Houston Mime-Version: 1.0 Content-Type: text/plain; charset="us-ascii" Content-Length: 741 >> > >I'm a fan of Goodes, but also a fan of several other places, including my >brothers home. But try The Swingin' Door. Not sure of the address, but >it's out by the prison. Drop an email on my brother, Joe Martin, and he'll >tell you exactly where to find it, and some other good Q places. > > >Bill Martin > I can HIGHLY recommend the Swinging Door... Its about 20-30 minutes from my friend's house. We go their occasionally when we don't feel like making buffalo wings or burning meat on his grill.. I usually end up buying though.. :-) Of note: The Swinging Door takes (and almost requires) reservations... Don't expect to get in and sit down in a reasonable amount of time on the weekend without one... From [email removed] Fri Oct 4 22:29 EDT 1996 To: [email removed] Cc: [email removed] Subject: Re: 'Q in Houston Mime-Version: 1.0 Content-Transfer-Encoding: quoted-printable Content-Type: text/plain; charset=us-ascii Content-Length: 1452 On Fri, 4 Oct 1996 17:36:29 -0700, you wrote: >Does any one have an opinion about good 'Q in Houston ? I have tried = Goode >Company and found them pretty "good", but I'm always looking for other >places. > >Any suggestions would be greatly appreciated. Email direct to me at = work >[email removed] if you have any ideas. > >thanks Well... being from Tennessee and having a serious craving for some pork shoulder, I may not be a very partial judge, but here are a few places Ihave been and will go back to: Demeris - there's one at the 610/290 junction, behind the mall. Not bad 'Q, beef, chicken, ribs, and sausage. This one is worth the trip just to hear the owner call out the orders. There is another one over in the Montrose area, but have never been to it. County Line - Off 1960 on Cutten Road. Little more upscale with beef, pork (tenderloin), sausage, chicken, turkey, and ribs (beef and pork). They also do a mean smoked prime rib. =20 "The Train" - not really sure what the actual name of this place is, but it's on Hempstead at Gessner. Part of the place is an actual railroad dining car. Usual 'Q offerings, with the pork being tenderloin. =20 All of these places serve ample portions of 'Q. Hard Rock Cafe - their Tennessee Pulled Pork sandwich almost reminds me of home. =20 Hope this is of some use to you. If you know of any places in town that actually do pork, please let me know. john hardaway [email removed]
Barbecue