BBQ... The real thing - Page 3

03-01-2009, 08:12 PM

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!!

Yazzie · 03-01-2009, 08:39 PM

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

goalie204 · 03-01-2009, 08:41 PM

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

icehog3 · 03-01-2009, 08:48 PM

Quote:

Originally Posted by 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

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

SmokeyJoe · 03-17-2009, 11:03 AM

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.

jaycarla · 03-17-2009, 01:18 PM

Quote:

Originally Posted by 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.

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 · 03-18-2009, 01:12 PM

Quote:

Originally Posted by jaycarla

1 roll of bologna stuffed with jalepeno, garlic, and butter

Details, please.....

jaycarla · 03-18-2009, 10:40 PM

Quote:

Originally Posted by LooseCard

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.

marge796 · 03-18-2009, 03:49 PM

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

mosesbotbol · 03-02-2009, 05:38 AM

Texas all the way for me!

coach · 03-02-2009, 07:48 AM

Beale Street in Memphis. now that's BBQ

cle_smoker · 03-02-2009, 08:04 AM

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

cle_smoker

Smokin Gator · 03-02-2009, 06:13 PM

Quote:

Originally Posted by coach

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 · 03-02-2009, 07:10 PM

Quote:

Originally Posted by Smokin Gator

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

03-03-2009, 06:02 AM

Quote:

Originally Posted by awsmith4

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

And for those that think I am lying, they deliver nation wide...

muziq · 03-03-2009, 06:15 AM

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/

Smokin Gator · 03-16-2009, 05:54 PM

Quote:

Originally Posted by volfan

+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!!!

jquirit · 03-03-2009, 09:48 AM

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

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.

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 · 03-03-2009, 09:54 AM

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

mosesbotbol · 03-03-2009, 10:19 AM

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

03-01-2009, 08:12 PM	#1
Cigary Guest Posts: n/a	Re: BBQ... The real thing 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!!

03-01-2009, 08:39 PM	#2
Yazzie Have My Own Room Join Date: Nov 2008 First Name: Mark Location: Longhorn Country Posts: 1,674 Trading: (10)	Re: BBQ... The real thing Texas BBQ doesn't suck either......

03-01-2009, 08:41 PM	#3
goalie204 Have My Own Room Join Date: Dec 2008 First Name: Myles Location: Winnipeg Posts: 1,659 Trading: (12)	Re: BBQ... The real thing 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

03-17-2009, 11:03 AM	#5
SmokeyJoe Chief Wannastogie Lounge Join Date: Oct 2008 First Name: Joe Location: Raleigh, NC Posts: 3,167 Trading: (28)	Re: BBQ... The real thing 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. __________________ "I intend to smoke a good cigar to the glory of God..." ~ Charles H. Spurgeon, British Baptist preacher

03-18-2009, 03:49 PM	#9
marge796 It Just Doesn’t Matter!!! Join Date: Feb 2009 First Name: Chris Location: Topeka KS Posts: 1,624 Trading: (28)	Re: BBQ... The real thing The Salt lick outside of Austin TX is the best I've have ever had hands down good. __________________ “Don’t talk to me about naval tradition. It’s nothing but rum, sodomy and the lash.” -Sir Winston Churchill

03-02-2009, 05:38 AM	#10
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: BBQ... The real thing Texas all the way for me! __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

03-02-2009, 07:48 AM	#11
coach Hiding in Klug"s Humi Join Date: Oct 2008 Location: twinsburg oh Posts: 258 Trading: (3)	Re: BBQ... The real thing Beale Street in Memphis. now that's BBQ

03-02-2009, 08:04 AM	#12
cle_smoker Adjusting to the Life Join Date: Feb 2009 First Name: Robert Location: Cleveland, OH Posts: 403 Trading: (1)	Re: BBQ... The real thing I've had my share of Memphis BBQ and it is damn fine. cle_smoker

03-03-2009, 06:15 AM	#16
muziq Local Artard Join Date: Oct 2008 Location: Here and there...no, there... Posts: 212 Trading: (4)	Re: BBQ... The real thing 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/ __________________

03-03-2009, 09:48 AM	#18
jquirit Angry Asian Dwarf Join Date: Oct 2008 Location: State of Confusion Posts: 426 Trading: (3)	Re: BBQ... The real thing Here's the funny thing. That one was done in a Weber kettle. 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 225-250F). A bit more cumbersome and hand's on than using a regular smoker but the results speak for themselves. 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. __________________ S: 220/C: 209/G: 180 Last edited by jquirit; 03-03-2009 at 10:01 AM.*

03-03-2009, 09:54 AM	#19
cherrybomb Adjusting to the Life Join Date: Oct 2008 First Name: Chris Location: somewhere over the rainbow Posts: 291 Trading: (15)	Re: BBQ... The real thing memphis in may bbbq fest is not an event to miss in memphis

03-03-2009, 10:19 AM	#20
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: BBQ... The real thing Apple and is my favorite smoking wood and white ash is my favorite "heat source" cooking wood. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

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