BBQ... The real thing

[Whipper Snapper]

I'm going to quote myself here


"Forget all you folks who think throwing meat on a grill at a little house party is BBQ.

If the meat hasn't had a dry rub put on it, followed by hours of precious slow cooking (in a smoker of course), basted and then blasted with some good bbq sauce after it's finished... Then it isn't BBQ."

And without further ado, straight from kansas city, I give you-
http://farm3.static.flickr.com/2080/2181618287_21a45d0e94.jpg?v=0
http://img4.southernliving.com/i/2007/08/arthur-bryants-barbeque/beef-fries-m.jpg
http://media.10best.com/Images/Photos/837/TRKCBQ061183632-400_5_300x300.jpg
http://photos.igougo.com/images/p259185-Kansas_City_MO-Arthur_Bryants_BBQ.jpg
http://discoverblackheritage.com/wp-content/uploads/2008/03/arthur-bryants-barbecue-kansas-city.jpg

Arthur Bryant's
It's the president's choice.

[icehog3]

I got my first taste of Kansas City BBQ in December thanks to Mr. allanb, Blake. I am sold. ;)

[white_s2k]

BBQ without a smoker isn't real BBQ.

Can't disagree with you there :tu

Everything else is "just grilling" :D

[goalie204]

agreed, without smoking low and slow, it is just grilling, but don't know anyone who would argue that

[eber]

I got a smoker this summer, and the first time smoking anything I was cooking for 50+ people for my Aunt's birthday (no pressure) made baby backs and brisket. it was a lot of work but a lot of fun. we are thinking about having a competition this summer, just for fun of course with family and friends.

[Whipper Snapper]

I got my first taste of Kansas City BBQ in December thanks to Mr. allanb, Blake. I am sold. ;)

The next time you're in kansas city, the bbq is on me.

[goalie204]

my daD who has travelled the world and eaten some bbq several times in kansas, tennesse, texas said the best he's had was in atlanta, but i just wnat to try them all, bbq makes me weak in the knees :X

[Gone Dave]

my daD who has travelled the world and eaten some bbq several times in kansas, tennesse, texas said the best he's had was in atlanta, but i just wnat to try them all, bbq makes me weak in the knees :X
No thats not possible... Not Atlanta for the best Que... Skanky Ho's, yes.. BBQ.. Dont believe it.. I am a transplanted Txn, and I have chowed down in St.Louis, Tennessee, and of course Texas, but lets not even forget Carolina style...
Damn I love cooked meat!!:dr:dance::wo

[icehog3]

The next time you're in kansas city, the bbq is on me.

Figuratively, of course! :r

Blake, I will likely be visiting KC this summer, so hopefully we can finally have a herf together. :tu

[shilala]

Oh, man. Looks incredible. :tu

[leasingthisspace]

I am looking forward to my first KC Q here in the next couple days.

If it tastes as good as it looks I am sold.
Posted via Mobile Device

[cle_smoker]

Cleveland BBQ isn't half bad either. :ss

http://lh4.ggpht.com/_CXVaM-svlgk/SF_qh7RBW6I/AAAAAAAAB-0/ez5Etea0Q3I/s800/P1000356.JPG

http://lh6.ggpht.com/_CXVaM-svlgk/SF_qkadNdtI/AAAAAAAAB-8/MHACM3PZR2o/s800/P1000357.JPG

cle_smoker

[nozero]

The best BBQ I've ever had was prior to 1986 when I moved to Texas, it was from Leo's Bar-B-Q in OKC. I think it was on Kelly? Great meat and sauce to die for.

[Geppetto]

The next time you're in kansas city, the bbq is on me.

Oh Lord, you didn't go there! You're ON!:r:r

[newcigarz]

Cleveland BBQ isn't half bad either. :ss

http://lh4.ggpht.com/_CXVaM-svlgk/SF_qh7RBW6I/AAAAAAAAB-0/ez5Etea0Q3I/s800/P1000356.JPG

http://lh6.ggpht.com/_CXVaM-svlgk/SF_qkadNdtI/AAAAAAAAB-8/MHACM3PZR2o/s800/P1000357.JPG

cle_smoker

That looks tasty.

[mikeyj23]

Arthur Bryant's absolutely cannot be beat - thanks for the pics and reminder!

[King James]

Never had KC BBQ..... can get some good bbq around here, but not sure how it compares. Those pics do look tastey though

[eber]

:dr :dr

[giono2]

I have done briskets on my WSM for the past two weekends. I'm just getting into it, bur it has been a blast so far. People are amazed (and so am I) by what I can put out. It's also a great excuse to stand around and have a smoke.

[Cigary]

KC BBQ isn't complete without a visit to Gates BBQ and Sons. When I lived there for 12 years I was a permanent fixture and I have tasted every BBQ joint in town,,you're not going to beat this place. Just like cigars, we all have our tastes when it comes to things we like and BBQ is subjective at best,,,,but Beef on Bun with fries,,,BB and Yammer pie gets it done every time!!

[cle_smoker]

I have done briskets on my WSM for the past two weekends. I'm just getting into it, bur it has been a blast so far. People are amazed (and so am I) by what I can put out. It's also a great excuse to stand around and have a smoke.

WSM user as well. You will be surprised at the quantity and quality of BBQ you can produce now.

cle_smoker

[goalie204]

[COLOR="Blue"]No thats not possible... Not Atlanta for the best Que...

just like cigars, taste is a matter of preference and is subjective, no one is wrong.

[Whipper Snapper]

just like cigars, taste is a matter of preference and is subjective, no one is wrong.

Ahh, but the arguments will always be waged. Everyone has their favorite.. I know I do.

Anyhow, one thing that can't be disputed about bbq is that it must be done low and slow. No exceptions.

[Yazzie]

Texas BBQ doesn't suck either......

[goalie204]

I have had bbq in my city of winnipeg manitoba canada and they claim its "kansas and tennesse -Style-" and it was pretty good, but i'm sure it's nothing like the real thing.

Only "real" bbq i feel i've had was in texas, and it was pretty darn tasty, but I won't rest until I've had KC and some others :)

[Darrell]

Cleveland BBQ isn't half bad either. :ss

http://lh4.ggpht.com/_CXVaM-svlgk/SF_qh7RBW6I/AAAAAAAAB-0/ez5Etea0Q3I/s800/P1000356.JPG

http://lh6.ggpht.com/_CXVaM-svlgk/SF_qkadNdtI/AAAAAAAAB-8/MHACM3PZR2o/s800/P1000357.JPG

cle_smoker

It looks a little well done. ;)

[icehog3]

I have had bbq in my city of winnipeg manitoba canada and they claim its "kansas and tennesse -Style-" and it was pretty good, but i'm sure it's nothing like the real thing.

Only "real" bbq i feel i've had was in texas, and it was pretty darn tasty, but I won't rest until I've had KC and some others :)

Big difference between KC and Texas BBQ....I love 'em both! :dr

[cle_smoker]

It looks a little well done. ;)

If you are talking about the outside, that's the way you want it. Those crispy bits have a ton of flavor. If you are talking about the inner part of the meat, you don't want to eat a brisket medium rare. That first bite would take you 10 minutes to chew through.

cle_smoker

[Darrell]

If you are talking about the outside, that's the way you want it. Those crispy bits have a ton of flavor. If you are talking about the inner part of the meat, you don't want to eat a brisket medium rare. That first bite would take you 10 minutes to chew through.

cle_smoker

The outside is perfect, looks :dr.

The inside could use a touch of red, but I agree definitely not med rare for brisket.

[awsmith4]

No thats not possible... Not Atlanta for the best Que... Skanky Ho's, yes.. BBQ.. Dont believe it.. I am a transplanted Txn, and I have chowed down in St.Louis, Tennessee, and of course Texas, but lets not even forget Carolina style...
Damn I love cooked meat!!:dr:dance::wo

I have lived here in and around Atlanta my whole life and there is nothing but sweet Georgia Peaches, all the ho's are transplants.

As far as bbq I am a fan of almost all styles myself. The best, imho, coming out of Eastern NC, KC, and Memphis. Recently though in Atlanta (actually Marietta) a new bbq resturant called Sam and Dave's opened that really is some of the finest pulled pork I have ever eaten.

[cle_smoker]

I will admit that was my first one, and I went a little light on the smoke. The last one I cooked back in the fall had a good 1/4" ring and topped this one by far. But it didn't sit around long enough for pics. :)

[icehog3]

Cleveland BBQ isn't half bad either. :ss



Got to sample some Cleveland BBQ last summer, and it was pretty fuggin' good too. :tu

[Darrell]

Let's be honest. Does any city/states BBQ suck? I mean SPECIFIC people might make some bad BBQ themselves, but for the most part ALL BBQ is awesome. :2

[Whipper Snapper]

Let's be honest. Does any city/states BBQ suck? I mean SPECIFIC people might make some bad BBQ themselves, but for the most part ALL BBQ is awesome. :2

BBQ is awesome. But I've got to represent my hometown stripes. KC is often referred to as the bbq capital of the world, and for good reason... I love me some good bbq. Kansas city wouldn't be nearly as exciting without all the awesome joints we have here.

I can't say which region sports the best Q, but KC serves up some pretty good stuff.

[cle_smoker]

Let's be honest. Does any city/states BBQ suck? I mean SPECIFIC people might make some bad BBQ themselves, but for the most part ALL BBQ is awesome. :2

Hear hear!

[Gone Dave]

Let's be honest. Does any city/states BBQ suck? I mean SPECIFIC people might make some bad BBQ themselves, but for the most part ALL BBQ is awesome. :2
:tpd::tpd: the only thing that sucks is the afore mentioned skanky's;)

[JaKaacH]

YUM YUM KC BBQ
Rosedale is my FAV :dr
http://www.georgeblowfish.com/BBQ.html

[jquirit]

Oregon BBQ ain't half-bad either. :tu

http://lh4.ggpht.com/_1-zDqUOEqx0/RtMYWosaJhI/AAAAAAAAAUA/etdcYruLk9g/s800/IMG_1924.JPG

It looks dry, but it ain't. :D

[mosesbotbol]

Texas all the way for me!

[Gone Dave]

Oregon BBQ ain't half-bad either. :tu

http://lh4.ggpht.com/_1-zDqUOEqx0/RtMYWosaJhI/AAAAAAAAAUA/etdcYruLk9g/s800/IMG_1924.JPG

It looks dry, but it ain't. :D:tu:dr MEAT!!!

[Parshooter]

Atlanta has some damn good bbq. You just have to be brave and go to the 'hood to get it. :tu

[Starscream]

NC/SC bbq is awesome. I went to a pig-pickin on Saturday. One of the good things about this part of the country.

[coach]

Beale Street in Memphis. now that's BBQ

[cle_smoker]

I've had my share of Memphis BBQ and it is damn fine.

cle_smoker

[Kreth]

NC/SC bbq is awesome. I went to a pig-pickin on Saturday. One of the good things about this part of the country.
I worked at a bar in NC that did these about once a month. We had a guy that came in with a slow cooker made from a 55-gallon drum mounted on a trailer. He'd start cooking the night before, and it was sooooo good... :dr

[Starscream]

I worked at a bar in NC that did these about once a month. We had a guy that came in with a slow cooker made from a 55-gallon drum mounted on a trailer. He'd start cooking the night before, and it was sooooo good... :dr

Sounds familiar. You gotta love it!:dr

[awsmith4]

NC/SC bbq is awesome. I went to a pig-pickin on Saturday. One of the good things about this part of the country.

Man i love Pig Pickin's, I go to one at least once a year on the start of dove season, and when i get lucky my uncle will host one when we are in NC visiting him.

[Darrell]

Oregon BBQ ain't half-bad either. :tu

http://lh4.ggpht.com/_1-zDqUOEqx0/RtMYWosaJhI/AAAAAAAAAUA/etdcYruLk9g/s800/IMG_1924.JPG

It looks dry, but it ain't. :D

MMMMMMMM. :dr

[Geppetto]

NC/SC bbq is awesome. I went to a pig-pickin on Saturday. One of the good things about this part of the country.

Sweatman's between Eutawville & Holly Hill SC -

http://southcarolinabarbecue.blogspot.com/2006/12/sweatmans-barbecue-holly-hill-sc.html


And any place in Selma Alabama is good! :dr

[Smokin Gator]

Beale Street in Memphis. now that's BBQ

I can't think of one place on Beale Street that has really good Q. Now there are several places in Memphis that are top notch... Central BBQ being my favorite, but on Beale the only place that is even decent IMO is The Pig and that is only for there sauces. Sorry for the run on sentence!!

[awsmith4]

I can't think of one place on Beale Street that has really good Q. Now there are several places in Memphis that are top notch... Central BBQ being my favorite, but on Beale the only place that is even decent IMO is The Pig and that is only for there sauces. Sorry for the run on sentence!!

Rendezvous' dry ribs are pretty tasty, but don't remember having any pork on Beale Street its self

[Gone Dave]

Rendezvous' dry ribs are pretty tasty, but don't remember having any pork on Beale Street its self
Thats an understatement!
I will never eat another "wet" rib because of this restaruant:dr:dr
And for those that think I am lying, they deliver nation wide...:dance:

[muziq]

Don't see anyone representin' Texas with any specifics, so here goes...Snow's, in Lexington...only open on Saturdays, they close when they run out of meat, which lately has been by 10:30 in the *morning*: http://www.snowsbbq.com/

[icehog3]

Don't see anyone representin' Texas with any specifics, so here goes...Snow's, in Lexington...only open on Saturdays, they close when they run out of meat, which lately has been by 10:30 in the *morning*: http://www.snowsbbq.com/

Ribs for breakfast!! :D :dr

[mosesbotbol]

Don't see anyone representin' Texas with any specifics, so here goes...

Here's a couple of good ones in TX

Coopers (http://www.coopersbbq.com/)

The Salt Lick (http://saltlickbbq.com/)

[Gone Dave]

Don't see anyone representin' Texas with any specifics, so here goes...Snow's, in Lexington...only open on Saturdays, they close when they run out of meat, which lately has been by 10:30 in the *morning*: http://www.snowsbbq.com/
Risky's Downtown Ft. Worth:dr:dr

[macpappy]

Oregon BBQ ain't half-bad either. :tu

http://lh4.ggpht.com/_1-zDqUOEqx0/RtMYWosaJhI/AAAAAAAAAUA/etdcYruLk9g/s800/IMG_1924.JPG

It looks dry, but it ain't. :D

What kind of wood did you use? I had some in Seattle a while back that was cooked over Alder.

Speaking of wood, what is the favorite? Hickory, Pecan, Mesquite or something else?

[jquirit]

Here's the funny thing. That one was done in a Weber kettle. :D

Split the kettle into 1/3-2/3. 1/3 had a pile of briquettes with a wall of firebricks separating it from the drip pan on the 2/3's. Lit it using a modified Minion method (a couple lit coals over a pile of unlit charcoal). Used 100% hardwood briquettes (Rancher's, the really popular ones from the WSM crowd) with chunks of mesquite and apple. Temp probe in the brisket, and a temp probe in the top vent. Top vent open all the way, the bottom vent nearly closed off (got it to hold around 225-250*F). A bit more cumbersome and hand's on than using a regular smoker but the results speak for themselves.

:tu

Personally, my (current) favorite wood is mesquite and apple in a combination. Though, what I really want to use that I haven't gotten to use in ages is dried guava woot. I'm originally from Hawaii and that's what my dad used mostly for his smoking. Imparts a unique taste to the meat.

[cherrybomb]

memphis in may bbbq fest is not an event to miss in memphis

[Darrell]

What kind of wood did you use? I had some in Seattle a while back that was cooked over Alder.

Speaking of wood, what is the favorite? Hickory, Pecan, Mesquite or something else?

Hey Senior Chief, I find with brisket that apple is a really nice wood for it, followed by hickory. :2

[mosesbotbol]

Apple and is my favorite smoking wood and white ash is my favorite "heat source" cooking wood.

[white_s2k]

I usually use a mix of apple and hickory when I smoke ribs and brisket. I have also been playing around with some cherry wood that I picked up a few months ago when I do beer can chicken. Not bad at all. :tu

[Smokin Gator]

My favorite woods vary depending on the meat. I prefer:

mesquite for beef
cherry for pork
apple and pecan for poultry

If I am cooking a mix of meats then I usually go with hickory.

[cle_smoker]

I don't really care for Mesquite on much of anything. Apple, hickory, and, when I can find it, cherry are my choice. Apple with pork shoulders and hickory with briskets. Ribs can take just about anything in my opinion and come out good.

cle_smoker

[Pitmaster]

apple works for everything, hickory is always good, cherry for pork, and sometimes I use sugar maple and sasparilla for special events.
Mike

[LooseCard]

Y'all don't play fair.....

Food pr-0n is just wrong........


WSM user here too.
Not much for taking pictures before it is devoured, but that is already expected to change this year. (Seasonal Camper-site!)

Apple and cherry are great with pork. I tend to do a heavy smoke, with Hickory and one of the others. I'll typically to a pair of Butts for Pulled Pork, and possibly a loin.

Haven't gotten into Brisket yet, but I'm looking to try this summer.
Chicken... no big deal, and I've done Gobbler several times.

[jquirit]

@LooseCard: You using the original WSM or the newer version that I've heard about? I've been wanting to get a WSM since I'm "cheap".. well, I can't justify the price of a Trager. :r
Posted via Mobile Device

[LooseCard]

Older style - bought it at the beginning of 2008. But I've been using a Charbroil Water smoker for years.

Love the idea of Traeger, but can't swing the $$$ either. Besides, it's too set-n-forget for me.

If I was to buy one today, I'd go with the 22 incher.
Once you get started, you'll never have enough space to fit everything in.

I can also refer you to a site for WSM owners (and others) who have supplied a lot of great ideas....!

[Darrell]

WSM user as well. I love it.

[Geppetto]

Older style - bought it at the beginning of 2008. But I've been using a Charbroil Water smoker for years.

Love the idea of Traeger, but can't swing the $$$ either. Besides, it's too set-n-forget for me.

If I was to buy one today, I'd go with the 22 incher.
Once you get started, you'll never have enough space to fit everything in.

I can also refer you to a site for WSM owners (and others) who have supplied a lot of great ideas....!

Well, what is the website?

[jquirit]

Probably http://www.virtualweberbullet.com/

I frequent that place a lot. They're the ones that turned me onto the Rancher briquettes that Home Depot use to sell. I'm down to my last 75 lbs of it. Swear the guy at HD was giving me an odd look when I walked outta there with 150lbs of it!

I dunno what I will do when I run outta the Rancher's, though.

[Cigary]

I have lived here in and around Atlanta my whole life and there is nothing but sweet Georgia Peaches, all the ho's are transplants.

As far as bbq I am a fan of almost all styles myself. The best, imho, coming out of Eastern NC, KC, and Memphis. Recently though in Atlanta (actually Marietta) a new bbq resturant called Sam and Dave's opened that really is some of the finest pulled pork I have ever eaten.

Wow,,,I live in Atlanta ( suburb more like ) and am used to great KC BBQ as I lived there and about 10 other cities in the country. I have eatin BBQ in this city and so far not one even competes with what real BBQ is. Sonnys sucks,,Smokey Bones is not bad,,,and all the others are horrible here. I have not tried Sam and Daves and that gives me hope,,,what is the best thing on the menu in your opinion? I would give my left testicle for some great BBQ in this town,,,the testicle will be given to a donor on my demise just to clarify the deal.

[Smokin Gator]

+1 but Rendezvous is just a couple of blocks away too. ;)

With that said and since I travel for work all the time I can honestly say, the brisket I have had in texas has been the best brisket, the pulled pork I have had in SC has been the best pulled pork and the ribs in Memphis have been the best ribs. If and when I get to KC, I may change my opinion.

Scotty... you get down this way and I will hook you up with all of them. They won't suck!!!

[awsmith4]

Wow,,,I live in Atlanta ( suburb more like ) and am used to great KC BBQ as I lived there and about 10 other cities in the country. I have eatin BBQ in this city and so far not one even competes with what real BBQ is. Sonnys sucks,,Smokey Bones is not bad,,,and all the others are horrible here. I have not tried Sam and Daves and that gives me hope,,,what is the best thing on the menu in your opinion? I would give my left testicle for some great BBQ in this town,,,the testicle will be given to a donor on my demise just to clarify the deal.

:r

Their pulled pork is great, some of the best I've had

Sam and Dave's 2 is on Whitlock Ave. (GA 120) just about a mile or two west of the Marietta Square. Coming in from Dallas you would just head east on 120 then after you cross over the East/West Connector and drive another few miles its in a shopping center on your left. There is a Waffle House in the parking lot.

[Whipper Snapper]

All of this debate and love toward bbq just makes my heart warm.

[Drat]

The best bbq comes from my backyard. When I had the room in CA, I had 3 smokers, 2 charcoal bbqs and 1 propane grill. Space in NY has limited me to 1 smoker, 1 charcoal bbq, and 1 propane grill. I used them all winter long and even had the fire department show up at 3am one day when I was smoking a brisket. I was awoken by light from flashlights hitting my back door. They were in the yard behind me on a ladder looking for the smoke. 20 hours at 195 degrees and over 15# of apple wood, it was one of my best briskets ever.

[SmokeyJoe]

I love all kinds, but for me the basics are:

1. BBQ means pork
2. BBQ means vinegar-based sauce
3. BBQ is not a Verb, it is a Noun!

Now I am VERY hungry. :dr

[jaycarla]

I love all kinds, but for me the basics are:

1. BBQ means pork
2. BBQ means vinegar-based sauce
3. BBQ is not a Verb, it is a Noun!

Now I am VERY hungry. :dr
:tpd:

Gates in KC is good, I like the brisket at Arthur Bryants, but not a fan of the piggy there.

Fort Worth, the Smoke Pit, very good.
http://www.smokepitcatering.com/


Looking forward to the first spring herf, I am planning on doing:

2 pork butts for pulled pork
1 beef brisket
4 slabs of ribs
1 roll of bologna stuffed with jalepeno, garlic, and butter

[LooseCard]

The best bbq comes from my backyard.
I must concur!! My friends will swear by mine over the stuff we can buy.:dance:
I used them all winter long and even had the fire department show up at 3am one day when I was smoking a brisket. I was awoken by light from flashlights hitting my back door. They were in the yard behind me on a ladder looking for the smoke.
Now that's funny! Couldn't they tell the differencr in the smell??? :r
20 hours at 195 degrees and over 15# of apple wood, it was one of my best briskets ever.
Low and slow is the way to go....:tu
--- but 15 lbs of wood!!! :jd And I thought I liked a heavy smoke!!!

[LooseCard]

1 roll of bologna stuffed with jalepeno, garlic, and butter
:confused:
Details, please.....

[cle_smoker]

I'd like to know that as well. I've seen a video of smoked bologna with BBQ sauce in the middle, but never with peppers, garlic, and butter.

[Cigary]

:r

Their pulled pork is great, some of the best I've had

Sam and Dave's 2 is on Whitlock Ave. (GA 120) just about a mile or two west of the Marietta Square. Coming in from Dallas you would just head east on 120 then after you cross over the East/West Connector and drive another few miles its in a shopping center on your left. There is a Waffle House in the parking lot.


Albert,thanks for the hookup,,,will try these guys in the coming week. More information on testicle donation to follow.:dance:

[marge796]

The Salt lick outside of Austin TX is the best I've have ever had hands down good. :dr


:2

[awsmith4]

Albert,thanks for the hookup,,,will try these guys in the coming week. More information on testicle donation to follow.:dance:

As it turns out I am in no need of extra testicles, but do let me know what you think.

:ss

[jaycarla]

:confused:
Details, please.....


Take a full log of Bologna, I think it is a 5lb roll. At each end cut a hole about 1.5" in diameter. You don't want to completely hollow it out, but go at least 6" in on each cut.

I use one whole bulb of garlic, around a cup of sliced peppers, and a half stick of butter.

Split up all of that between the two ends. Now the two pieces that you cut out, slice off enough so that you can put a "cap" back on each end.

Loosely roll in foil, it will expand as it cooks.

Leave a little vent at the top so smoke can get in. At the halfway point, I will seal up the first vent, flip it over and make a good sized vent on that side.

I leave it on the middle shelf or higher. It is pretty much impossible to over-cook, unless you get it too close to your heat source.

6-8 hours later you will have gold. It may sound ridiculous but it is fricking awesome chit. It is rich so most people only have a slice. I cut it into 1" slices. If anyone decides to try it let me know what you think. Everyone that I have had try it thinks it is great.

[wshan]

my daD who has travelled the world and eaten some bbq several times in kansas, tennesse, texas said the best he's had was in atlanta, but i just wnat to try them all, bbq makes me weak in the knees :X

Where in ATL? I've been searching forever to find a good bbq place here so a recommendation would be appreciated! Tried a few places I found on citysearch and they all were mediocre at best.

There was this place in tampa...pink cinderblock building with a big ass picture of a pig in overalls and a quote bubble over it's head that reads "we be smokin'" ...best damn bbq ever. They run out of stuff if you go too late.

[awsmith4]

Where in ATL? I've been searching forever to find a good bbq place here so a recommendation would be appreciated! Tried a few places I found on citysearch and they all were mediocre at best.

There was this place in tampa...pink cinderblock building with a big ass picture of a pig in overalls and a quote bubble over it's head that reads "we be smokin'" ...best damn bbq ever. They run out of stuff if you go too late.

http://www.lostmountainbbq.com/

[688sonarmen]

one of my first jobs was at champion BBQ in Lagrange ky. The pay was crap but the food was amazing. I eat BBQ when ever I see a new shop. My fav is Pierces in Williamsburg va. As far as smokin goes I don't see it mentioned here but I used some oak with a beef brisket a while back and it came out great. The ribs not so much I learned that meat can turn into jerky if smoked to much.

[LooseCard]

As far as smokin goes I don't see it mentioned here but I used some oak with a beef brisket a while back and it came out great. The ribs not so much

I learned that meat can turn into jerky if smoked to much.

Oak is popular in northern areas. I like it, but haven't actually used it.

[wshan]

http://www.lostmountainbbq.com/

I think I'll try to go this weekend...you want to go grab some food? BBQ is such great hang over food...

[SmokeyJoe]

Here is the real deal...

http://i211.photobucket.com/albums/bb28/Revtiger/dng_bbq_sandwich_lg.jpg

[Whipper Snapper]

That's pretty tasty lookin'

[cle_smoker]

That looks damn tasty. I can't wait for it to warm up and stay warm. My WSM has been calling my name all winter long.

[awsmith4]

Here is the real deal...

http://i211.photobucket.com/albums/bb28/Revtiger/dng_bbq_sandwich_lg.jpg

:dr

Joe, one thing that I enjoy that seems to be exclusive to Eastern NC is the yellow mustard slaw. Almost all of my relatives are located about an hour East of Raleigh and every time I visit I cannot stay away from the BBQ sandwiches and mustard slaw. And when you mix the Q and the slaw and throw it on the bun, well that might be the best sandwich ever.

[awsmith4]

I think I'll try to go this weekend...you want to go grab some food? BBQ is such great hang over food...

Just give me a call. Saturday i should be free around lunchtime

[Punchlover]

bbq is the best food in the world

[688sonarmen]

Im still looking for a church that gives pulled pork at communion instead of those crackers:D