Kansas?
Texas?
Alabama?
Colorado?
Memphis?
North Carolina?
Bennetts BBQ is not to shaby
Kansas?
Texas?
Alabama?
Colorado?
Memphis?
North Carolina?
Bennetts BBQ is not to shaby
Kansas City, Texas and Carolina BBQ are each different versions of the same passion. Vanilla, chocolate or strawberry?
Rib Crib in Derby KS.
For ribs, Guy and Mae's in Williamsburg, KS.
Miller's BBQ in Wichita, KS. No, I don't live there.
Van's Pig Stand in Norman, OK.
Rosedale BBQ, Kansas City, KS
There is no other option
Speed Queen, Milwaukee, WI
I also second Guy and Mae's tavern in Williamsburg, KS. It is about an hour southwest of KC. It is excellent!
Bset in NH: Moat Mountain Smokehouse and Brew Pub, North Conway, NH
The Salt Lick, Driftwood, TX...
billy ray's- sand springs, ok
elmer's bbq- tulsa, ok- go with the "badwich"
Agree with the Salt Lick, but it's starting to turn a little commercial. If you go to Mueller's (sp?)... that place comes with the whole atmosphere of having toothless (or near toothless) employees. It's interesting.
JEH wrote:
Agree with the Salt Lick, but it's starting to turn a little commercial.
I haven't been there since 1995, sorry to hear it's changed..
This thread is useless without someone mentioning Memphis.
For Memphis, I'd recommend Rendevous. Other than there, go to any local joint with a lot of smoke. The best ones usually have a diverse crowd of blue collar workers, business types, city employees, etc.
Buckhorn Exchange in Denver. Amazing place with mounts all over the wall and equally amazing food.
Unbelievable that some have mentioned K.C. with no Gates.
Philips Ribs (renamed to Leo's Ribs) on Crenshaw at Adams. It's the rib joint Redd Foxx repeatedly mentions on Sanford & Son.
Cooper's BBQ in Llano, TX is also very good.
We turn brisket into corned beef here in NYC. Katz being one fine example and truth be told BBQ has not faired well in my town. I enjoy Ken Callaghans take on ribs at Blue Smoke(Union Square Rest Group) and Sylvia's is a classic but truth be told not the greatest ribs. I've heard talk of Dinosaurs, like Sylvias located in Harlem, but never got the chance-they are an offshoot of the Syracuse joint of the same name. RUB on west 23 Street gets good reviews from my foodie friends but I've yet to go.
Great Pastrami is from the deckle or foreplate- of the brisket,trust WiT on this-always ask for your meat From the Deckle/Second cut/thick cut half/fatty end-hey fat is flavor!!!.
Travel out side the city and Western Carolina style BBQ comes to mind.
North Carolina Pig Pickin' at Pig 'n Out in cigarette-cigarette North Carolina produced a memorable week-end that included Judith the ballet dancer, "Just call us The Smith Sisters" twins, half gallon size bottles of Texas Pete Hot Sauce(forget the name it's made in W-S,N.C.) a whole hog, a slow fire,garbage pails full of slaw and a bunch of locally grown green herbage.
Pig 'n Out also had brisket on the menu- very strange for western Carolina places(it's usually all about the PIG)
the ribs had enough structure left to stay on the bone but melted just a moment or two after they got in your mouth.
October in the Carolina's means you go from one pig pickin' to the next non stop for the whole month.Ya don't care who's the best just what's next!!!!
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