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Thread: BBQ

  1. #26
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    Quote Originally Posted by Dantheman View Post
    Benny is talking out of his ass again?

    Well, not really. Even though I'm a NY City boy, I've actually read a bit about BBQ. I find it a fascinating subject, one of the last great democratic cuisines in America. This book https://michaelpollan.com/books/cooked/ taught me two things, that BBQ is originally an island slave food, and, yeah, BBQ joints, if the pit is inside, burn down frequently. I mean, c'mon, you're sort of asking for it, with a big wood fire going almost 24/7. So that's why most cooking, even in very serious BBQ places, is done outside.

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  2. #27
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    Quote Originally Posted by HappyCamper View Post
    _____

    Had one day in Lockhart while visiting friends in Austin. Was like a pilgrimage. Had to have two lunches so I could get both of these in.

    Pig Iron in SODO is respectable though.
    There was a time when if you were in Austin and wanted real BBQ, you had to take a road trip to Lockhart or Taylor (or a few other small towns) to get it.

    Fortunately that situation has improved vastly. There are BBQ joints in Austin now that I think are actually better than those Lockhart places. So no need to road trip anymore.

    The Schmidt family, who run both Kreuz an Smittys in Lockhart recently opened their own place in Austin. It doesnít have the same atmosphere as the Lockhart stores, but the food is about the same, and it is only about an average place compared to the other top-end Austin BBQ joints.

  3. #28
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    Quote Originally Posted by billyk View Post
    There was a time when if you were in Austin and wanted real BBQ, you had to take a road trip to Lockhart or Taylor (or a few other small towns) to get it.

    Fortunately that situation has improved vastly. There are BBQ joints in Austin now that I think are actually better than those Lockhart places. So no need to road trip anymore.

    The Schmidt family, who run both Kreuz an Smittys in Lockhart recently opened their own place in Austin. It doesn’t have the same atmosphere as the Lockhart stores, but the food is about the same, and it is only about an average place compared to the other top-end Austin BBQ joints.
    Can't swing a dead cat by the tail without hitting some BBQ. Glad I hit up Stiles Switch in 2014, I heard one has to stand for hours in the 'Emporium' parking lot these days. It was good, but damn, it wasn't THAT good.
    Real VTers tap trees.

  4. #29
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    Quote Originally Posted by billyk View Post
    After all, I actually like the McRib (but thatís not BBQ either)..
    McRibs are good.
    "I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road

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  5. #30
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    Quote Originally Posted by billyk View Post
    There was a time when if you were in Austin and wanted real BBQ, you had to take a road trip to Lockhart or Taylor (or a few other small towns) to get it.

    Fortunately that situation has improved vastly. There are BBQ joints in Austin now that I think are actually better than those Lockhart places. So no need to road trip anymore.

    The Schmidt family, who run both Kreuz an Smittys in Lockhart recently opened their own place in Austin. It doesn’t have the same atmosphere as the Lockhart stores, but the food is about the same, and it is only about an average place compared to the other top-end Austin BBQ joints.
    I need to get back to Austin, one of my favorite cities to eat and drink my face off. Sooo much good food.

  6. #31
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    Quote Originally Posted by riser3 View Post
    Can't swing a dead cat by the tail without hitting some BBQ. Glad I hit up Stiles Switch in 2014, I heard one has to stand for hours in the 'Emporium' parking lot these days. It was good, but damn, it wasn't THAT good.
    Stiles Switch is on my list of top Austin BBQ joints. Not as good as some, but right up there. The owner came from Louie Muellerís in Taylor which is a long time top ranked BBQ place in the state, so he knows his way around a pit.

    Iíve never really encountered long lines there, though. Maybe it was during SXSW or ACL?

  7. #32
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    Quote Originally Posted by Dantheman View Post
    Benny is talking out of his ass again?
    could be, could also be the economics of things in Boulder, one of the most affluent citys in the US with demand for new restaurants opening monthly, is different than the rural South and can't is more "can't afford"

  8. #33
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    Quote Originally Posted by billyk View Post
    This is what real BBQ looks like, if you were wondering.

    https://www.austinmonthly.com/AM/Sep...erstellar-BBQ/
    This too, if you're in TN or thereabouts, a trip I think about all the time:

    https://www.tetongravity.com/forums/...03387-BBQ-trip

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  9. #34
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    Quote Originally Posted by dunfree View Post
    could be, could also be the economics of things in Boulder, one of the most affluent citys in the US with demand for new restaurants opening monthly, is different than the rural South and can't is more "can't afford"
    Certainly. Profit margins on pizza almost must be a lot higher than BBQ. Wood-less "BBQ" also obviates the need for an experienced pit master which is probably a hudge factor.

  10. #35
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    Quote Originally Posted by billyk View Post
    After all, I actually like the McRib (but thatís not BBQ either).
    I was mildly electrocuted by a McRib once

  11. #36
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    Quote Originally Posted by Benny Profane View Post
    Well, not really. Even though I'm a NY City boy, I've actually read a bit about BBQ. I find it a fascinating subject.
    Quote Originally Posted by Downbound Train View Post
    And there will come a day when our ancestors look back...........

  12. #37
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    Quote Originally Posted by Brownski View Post
    I was mildly electrocuted by a McRib once
    Details required.

  13. #38
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    Quote Originally Posted by Dexter Rutecki View Post
    This too, if you're in TN or thereabouts, a trip I think about all the time:

    https://www.tetongravity.com/forums/...03387-BBQ-trip

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    That looks a lot like a place around Chattanooga. I did a BBQ tour through TN, GA, AL, MS, and MO in 2013.


  14. #39
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    Quote Originally Posted by billyk View Post
    Details required.
    I worked at a McDonalds in a town that was a test market for the McRib when it was new. The meat showed up frozen like everything at McDonalds and it was cooked on the grill and then put into a marinator which was basically just a heated pan full of bbq sauce. When somebody asked for McRibs, the grill guy (me) stuck the buns on a metal tray and grabbed the meat from the marinator with a pair of tongs. So the marinatorís plug stopped working at some point and the owner (who thought he was an electrician I guess) repaired it himself but didnít get it right. It wasnít grounded correctly. So I went to get some McRibs out of the marinator which was sitting on a metal cart with rubber wheels. The marinator and the cart were fully electrified but I didnít know that of course. At some point I guess I rested a corner of the tray on the edge of the cart. Next thing I knew I was on my back looking at the ceiling with all my hairs standing on end. My friend who was working up front said I made a noise like I was dying but I didnít hear it at all, didnít feel myself fall. Just one second Iím making a McRib and the next Iím on my back. So I got up and kicked the plug out of the outlet. What was really crazy was the tray was spot-welded to the cart. Thatís how much electricity hit it. Pretty crazy. And no I didnít sue but yes I should have.

  15. #40
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    Quote Originally Posted by Grange View Post
    That looks a lot like a place around Chattanooga. I did a BBQ tour through TN, GA, AL, MS, and MO in 2013.
    It's Humboldt, TN, but the bottom shot is from a (lesser) place in Alabama. The place in Humboldt is the best I've ever had--36 hours of smoke for their ribs. Complete hole in the wall that we were very lucky to find. Highly, highly recommend. BBQ tour is the best kind of non-ski related trip.
    [quote][//quote]

  16. #41
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    Quote Originally Posted by Brownski View Post
    I worked at a McDonalds in a town that was a test market for the McRib when it was new. The meat showed up frozen like everything at McDonalds and it was cooked on the grill and then put into a marinator which was basically just a heated pan full of bbq sauce. When somebody asked for McRibs, the grill guy (me) stuck the buns on a metal tray and grabbed the meat from the marinator with a pair of tongs. So the marinatorís plug stopped working at some point and the owner (who thought he was an electrician I guess) repaired it himself but didnít get it right. It wasnít grounded correctly. So I went to get some McRibs out of the marinator which was sitting on a metal cart with rubber wheels. The marinator and the cart were fully electrified but I didnít know that of course. At some point I guess I rested a corner of the tray on the edge of the cart. Next thing I knew I was on my back looking at the ceiling with all my hairs standing on end. My friend who was working up front said I made a noise like I was dying but I didnít hear it at all, didnít feel myself fall. Just one second Iím making a McRib and the next Iím on my back. So I got up and kicked the plug out of the outlet. What was really crazy was the tray was spot-welded to the cart. Thatís how much electricity hit it. Pretty crazy. And no I didnít sue but yes I should have.
    Damn dude. Wrong thread tho: The Nutrition Science thread
    https://www.tetongravity.com/forums/...d.php?t=320182


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  17. #42
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    BBQ

    Most whole hog places had a smokehouse, not much to burn down. BBQ is everywhere now, itís ubiquitous and thereís nothing special about it anymore.

    RIP Wilberís. Been going there since I was a kid. Whole hog, thatís something special. We were excited for our annual pilgrimage on our way to the beach. Found out 30 minutes out that they were closed.
    Remind me. We'll send him a red cap and a Speedo.

  18. #43
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    Quote Originally Posted by Brownski View Post
    I worked at a McDonalds in a town that was a test market for the McRib when it was new. The meat showed up frozen like everything at McDonalds and it was cooked on the grill and then put into a marinator which was basically just a heated pan full of bbq sauce. When somebody asked for McRibs, the grill guy (me) stuck the buns on a metal tray and grabbed the meat from the marinator with a pair of tongs. So the marinatorís plug stopped working at some point and the owner (who thought he was an electrician I guess) repaired it himself but didnít get it right. It wasnít grounded correctly. So I went to get some McRibs out of the marinator which was sitting on a metal cart with rubber wheels. The marinator and the cart were fully electrified but I didnít know that of course. At some point I guess I rested a corner of the tray on the edge of the cart. Next thing I knew I was on my back looking at the ceiling with all my hairs standing on end. My friend who was working up front said I made a noise like I was dying but I didnít hear it at all, didnít feel myself fall. Just one second Iím making a McRib and the next Iím on my back. So I got up and kicked the plug out of the outlet. What was really crazy was the tray was spot-welded to the cart. Thatís how much electricity hit it. Pretty crazy. And no I didnít sue but yes I should have.
    Holy crap! Owner saving money doing his own electrical repairs and endangering employees deserves a special place in hell.

  19. #44
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    Quote Originally Posted by Dantheman View Post
    Certainly. Profit margins on pizza almost must be a lot higher than BBQ. Wood-less "BBQ" also obviates the need for an experienced pit master which is probably a hudge factor.
    Yes, hudgely.

    Let's do some livin'
    After, we die

  20. #45
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    Quote Originally Posted by bagtagley View Post
    Most whole hog places had a smokehouse, not much to burn down. BBQ is everywhere now, it’s ubiquitous and there’s nothing special about it anymore.
    To me this isn't true--yes, BBQ is all over the place these days compared to years ago (I actually never understood why it wasn't more widely appreciated back then), but really good BBQ is still pretty rare. Even in TN, AL, MS, and GA there were pretty big differences between the top places and those that were just OK (and that includes a few places with good reputations that I found lacking compared to the really small places where they're still doing it right).
    [quote][//quote]

  21. #46
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    Quote Originally Posted by Dexter Rutecki View Post
    It's Humboldt, TN, but the bottom shot is from a (lesser) place in Alabama. The place in Humboldt is the best I've ever had--36 hours of smoke for their ribs. Complete hole in the wall that we were very lucky to find. Highly, highly recommend. BBQ tour is the best kind of non-ski related trip.
    Central BBQ in Memphis smoked their ribs for something like 36 hours as well. Best ribs I've ever had.


  22. #47
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    Quote Originally Posted by billyk View Post
    Holy crap! Owner saving money doing his own electrical repairs and endangering employees deserves a special place in hell.
    Yup. Along with all those who want fewer state and federal regulations. Workplace safety? Bah humbug.
    Real VTers tap trees.

  23. #48
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    Vegan Sues Neighbors for Barbecuing in Their Own Backyard Because She 'Can't Go Out There'

    “It’s deliberate, that’s what I told the courts, it’s deliberate,” the vegan said in a local news interview.

    https://apple.news/AaFMppHk9TUqSMYrWxIE9jQ
    Check Out Ullr's Mobile Avalanche Safety Tools for iOS and Android
    www.ullrlabs.com

  24. #49
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    fuck yer apple news...

  25. #50
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    Quote Originally Posted by Grange View Post
    Central BBQ in Memphis smoked their ribs for something like 36 hours as well. Best ribs I've ever had.
    Yeah, unfortunately we ended up skipping Central in part just because it was so high profile. Mistake. We also had to skip some places as we literally ate BBQ for lunch and dinner six days in a row (I think we had two non-BBQ meals during that stretch) and in the area we covered couldn't possibly sample every worthy one. Reason to go back...
    [quote][//quote]

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