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Best BBQ

Discussion in 'Other Discussions' started by rlvaughn, Jun 5, 2019.

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  1. Rob_BW

    Rob_BW Well-Known Member
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    I'll do dessert. Most of my success at work is likely linked to the cheesecakes my wife makes for me to bring in.
     
    #21 Rob_BW, Jun 6, 2019
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  2. just-want-peace

    just-want-peace Well-Known Member
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    And a great big hearty AMEN to this statement
     
    #22 just-want-peace, Jun 6, 2019
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  3. Rob_BW

    Rob_BW Well-Known Member
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    I'll be praying for both of you.
    ;)
     
    #23 Rob_BW, Jun 6, 2019
  4. GoodTidings

    GoodTidings Well-Known Member

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    She must be from southern Canada :D
     
    #24 GoodTidings, Jun 6, 2019
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  5. GoodTidings

    GoodTidings Well-Known Member

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    Well alright, then. :Thumbsup
     
    #25 GoodTidings, Jun 6, 2019
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  6. kyredneck

    kyredneck Well-Known Member
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    The rule of thumb for how much to bring to a potluck is 'bring enough to feed your own clan'. As long as everyone does that there'll be plenty to go around.

    So, alright then, what are you bringing? :)
     
    #26 kyredneck, Jun 6, 2019
  7. JonC

    JonC Moderator
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    Never had KY burgoo.

    I make Brunswick stew with a beef brisket, pulled pork shoulder, and two smoked chickens. Add tomatoes, corn, lima beens (the only time I like limas) and I add okra. Simmer 24 hrs. Takes 2 days including the pork.
     
    #27 JonC, Jun 6, 2019
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  8. kyredneck

    kyredneck Well-Known Member
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    FYI, you've basically described burgoo. :) A 'conglomeration' of meats and veggies and especially the long cook time.

    [add]

    I don't particularly care for burgoo because I've never cared for 'overcooked' food. I like for the veggies to be firm bordering on crisp in any kind of soup or 'stew'.
     
    #28 kyredneck, Jun 6, 2019
    Last edited: Jun 6, 2019
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  9. Marooncat79

    Marooncat79 Well-Known Member
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    Owensboro Ky. Moonlight BBQ of course

    Madisonville Ky Brothers BBQ

    Spartanburg SC and Cartersville Ga. Shanes yeah its a chain but its on

    Greer SC. Mutts

    Indianapolis and mooresville IN Squealers. One of the Top 5 ever

    Memphis
    Rendezvous is seriously overrated
    Pig and Whistle is horrible

    The best is Brads in Barlett. The best ever period

    Then
    Corkeys
    Leons
    Hwy 41
     
    #29 Marooncat79, Jun 6, 2019
  10. JonC

    JonC Moderator
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    Now I'm hungry.
     
    #30 JonC, Jun 6, 2019
  11. Marooncat79

    Marooncat79 Well-Known Member
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    I forgot Calhouns in Knoxvuhl its good

    Montgomery Inn in Indpls is ok

    Cant remember the names of the 2 places in Bhan but they are great too
     
    #31 Marooncat79, Jun 6, 2019
  12. kyredneck

    kyredneck Well-Known Member
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    The original Montgomery Inn is in Cincy.
     
    #32 kyredneck, Jun 6, 2019
  13. rlvaughn

    rlvaughn Well-Known Member
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    To clarify, I meant sauce poured on or dipped in after the fact while you are eating the bbq, not anything that might be put on prior to cooking. For example, there is one place around here where you have to remember will slather a bunch of sauce on when they make a bbq sandwich (remember so you can tell them not to do it).

    The majority of the rubs here, I think, are some variation of the following theme: chili powder, brown sugar, ground black pepper, ground mustard, ground cumin, garlic powder, onion powder, paprika, ground cayenne, salt – not necessarily all of them in one particular rub.
     
    #33 rlvaughn, Jun 6, 2019
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  14. kyredneck

    kyredneck Well-Known Member
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    It's all a matter of preference of course. Personally, I prefer a good sauce on the side or topping with a lot of things, e.g. salad dressing, wing sauces, au jus, wasabi, horderves, pasta, even as chili on beans and/or pasta, etc. The French and Italians are expert with sauces. :)

    I love a good sauce.

    [add]

    lol...biscuits and gravy....
     
    #34 kyredneck, Jun 6, 2019
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  15. rlvaughn

    rlvaughn Well-Known Member
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    The best sauce!!
     
    #35 rlvaughn, Jun 6, 2019
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  16. Benjamin

    Benjamin Well-Known Member
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    This thread just made me realize how long it's been since I've had Mesquite BBQ chicken from in my smoker grill... too long...
     
    #36 Benjamin, Jun 7, 2019
  17. Rob_BW

    Rob_BW Well-Known Member
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    Even those Cajuns with their tomato gravy.
     
    #37 Rob_BW, Jun 7, 2019
  18. rlvaughn

    rlvaughn Well-Known Member
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    Speaking of mesquite, what woods are used in your area? I suppose hickory, mesquite, oak, and pecan are most popular in Texas. We don't have mesquite in East Texas, so the other three are main ones here.
     
    #38 rlvaughn, Jun 7, 2019
  19. Benjamin

    Benjamin Well-Known Member
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    We are the opposite, it gets too hot here for hickory and oak, I've seen pecans but they are rare, but mesquites are everywhere. While pruning I cut and stock up on 1"-2" diameter x 8" logs to BBQ with. Sometimes I cut 1/4" slices on the saw table and soak them in water before throwing them on the coals.
     
    #39 Benjamin, Jun 7, 2019
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  20. Revmitchell

    Revmitchell Well-Known Member
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    My Grandmother was originally from the "hollar" of West Virginia but as I was growing up she lived in Baltimore in the Essex area back in the 70's. Whenever we went to her house for a few weeks in the summer she would feed is buckwheat cakes. Fond memories.
     
    #40 Revmitchell, Jun 7, 2019
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