Bar-b-que Recipes And Good Restuarants
 

Well the Bar-B-Que season is upon us and I know we have some lean mean grillin machines out there, so how about sharing some of your Bar-B-Que recipes with us. If you know of a good Bar-B-Que restuarant in your area please share that as well.

I converted my kitchen into a shoe closet and don't have a recipe but know of a good restaurant in North Carolina called "King's Restuarant" 405 New Bern Road, Kinston, NC. 28504 1-800-332-OINK. Best Bar-B-Que ever!

Red Hot & Blue is okay for a chain restaurant. . . . I like Kings the best, though.

The best ever: The Branding Iron, in Wichita Falls, TX

Too much info to even know where to begin. I grill EVERY Saturday and Sunday that I am home. During the summer I do a lot of pork butts, stuffed loins/tenderloins, brisket, all the veggies, fish, whole chickens, rabbit, ducks, potatoes--I grill everything. I have viking outdoor kitchen, but do all my grilling (unless for a party) on a Weber 21" kettle with hardwood charcoal. I am moving near the middle of July and am not even taking the viking grill--it stays with the house. Twice during the summer I cook a whole or split hog--once during the 4th of July at the beach house and once at a friends annual summer party where I cook the pig in a clawfoot bathtub.

I think I should refrain from commenting on NC and VA bbq restaurants for fear of possible family retribution:D

B's Barbeque on rt 43 in Greenville NC. Quite possibly the best Eastern NC chopped pork BBQ and chicken on the planet. They have no phone, dont take plastic, and cook all the pigs over charcoal. They run out of food almost every day by 2:00, and there will be a line around the building.

Seriously, this place is that good. See article below:
http://www.ncbbqsociety.com/images/t...bs_bbq_web.jpg
William and Peggy McLawhorn started B’s Barbecue in the late 1970’s. Initially William, Peggy, their youngest daughter Tammy and their middle daughter Judy worked in the business. Donna, the oldest daughter was away at school. Now William has retired, Peggy works part-time and their three daughters run the business.

Dexter Sherrod, who has worked with the family cooking the pigs and chopping the barbecue since the business opened, ably assists the girls. Dallas Moore cooks the chicken. Dexter says he cooks about 40 whole pigs per week.

Every time I have visited B’s Barbecue, the McLawhorn girls have been crankin’ it at a 110 mph serving B’s good food to a hungry luncheon crowd. I generally eat the barbecue plate. The barbecue is lightly seasoned and has a hint of wood smoke from the cooking method (open pit with charcoal). The sauce is on the table in whiskey decanters. You don’t need much. The sauce is a vinegar and peppers Eastern North Carolina sauce and it has good flavor. The chicken was very, very good. It’s not overdone and comes lightly sauced.

When B’s runs out of food each day they close the place. Since B’s does not have a telephone, your only notice of this would be a sign on the door and an absence of cars on the lot.”

Bubba's in Frisco, NC. Awesome pulled pork sandwiches and the BBQ chicken is great - good sauce too.

I collect McDonald's BBQ sauce dippers and when i have enough I baste my ribs slowly in the oven (just a kenmore elite) I know vikings taste better and help with the Phallus factor but I work with what i got.

Don't get me started in fear of retribution from a certain lawyer about how I cook my steak.:wreck:

You know I hate viking......that grill was a gift.
Thermador owners do have bigger peckers though:cool:

You Aint't a Thermador owner nooo mooooe

Gee, thanks, rub it in.:bigcry:
But I got something I certainly don't need but think is cool--the seperate wet bar w/icemaker:D

I am a little ok with the new stove, because it is a dual fuel and that may be kind of cool. Hell, the guy is a bachelor and it has never been used.

This thread reminded me that I need to rebuild my Iron Works grill so I called the manufactur and was reminded at how much I love a deep southern accent on a women.

HooAH!

It is much sexier to talk to chicks that don't speak through their noses, isn't it?:D:P

Danny's Little Taste of Texas in S. Windsor, CT. Owned by a TX transplant. Tasty stuff.

At home I prefer my plain old Weber bubble charcoal grille but use propane more often just because of the time constraints. For tailgating at Patriots games we go exclusively propane and throw some wood chips in a pan for some flavor. The less time between the starting of the grille and eating the better.

I have to stop text messaging Mrs. Doe, I'm missing out on the best part!:cool::P

I always use my mouth....