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....

Not sure about you folks but here in TX, is BBQ season all year round. I have a soker with a fire box and a webber 21". I like modern stuff but some things need to be done the old fshioned way. I use hard wood in both (yes I know there will e comments).

Don't know of any bbq joints around here (I am sure there are tons) but when we do stakes we marinate them in wostershire/fresh garlc/salt/peper and slap them on the grill. MMMmmmmmm Mmmmmmm good. I also smoke tenderloins, chicken, roasts and various other meats.

It keeps the heat out o the house and smells oh so good.

I'm a veg. but..........
 

I am a long time vegetarian, but I am also a big fan of bar B Q; and ribs and sauces;

I used to love to eat at Tennessee Mountain Ribs & Chicken in NYC Soho;

somewhere around SPRING ST. & McDDougal ;


But I was in Kansas City a few weeks ago witha couple of big Carnivores & found the BEST Bar B Q in KC by asking a real fat guy where to go.

OKLAHOMA JOE'S http://www.oklahomajoesbbq.com/

LIne out the door.. trophies everywhere.....nothing fancy, the works;


I ordered rice beans a salad,, and a big bag of fries ( with sauce..)

My co horts both got a nice size Shredded Bar B Q sandwich with 2 big onion rings inside & shared a nice 18" slab of baby backs........

Worth searching out.


AA
..

When we had our get together last year (Surf's house, I think) there was some most delicious bbq. It was the first time I ever had the mustard based sauce, and it was waaaay better than I ever would've expected!

Buy a few pounds of flanken cut short ribs, no more than 1/4 inch thick. They are cut across the rib and you might have to ask for them special. Soak in sesame soy marinade for a few hours. You can buy it ready-made, or use soy sauce, sesame oil, ginger, chopped garlic, brown sugar, and spring onions to make your own. Grill to perfection.

Lets have a pic or two of your now former kitchen.

If you happen to be near Ames, Iowa, you must eat at Hickory Park. They've been making the best baby back ribs for many years. Always a good product. Quick service, usually busy. I haven't found too many restaurants better for bbq.

OMG- I almost forgot, a great BBQ Icon in Miami, Fla. Shorty's BBQ on US1 in South Miami....the best ever...

Here's the best and easiest chicken recipe.

Beer Can Chicken, note now you can get special holders that support it better, but I still generally just use a beer can.

Whole chicken, rinse clean, pat dry.

Make up mix of spices
The original article in the Chicago paper on this said you HAD to use some specific spice, even he changed in a later srticle said mix up what you like.

Spread on the chicken, and some inside.

Can of beer, drink 1/3 (this is the part I like).
Add a spoonfull or so of spices into the beer.

Insert Beer can - I'll leave it there.

Place on grill standing up(I like my Weber kettle) for about 1 hour.

I try to rotate it once or twice to get an even crispy.


There is no beer taste, but it provides an amazinly moist rich flavor from the spices throughout.

And pretty easy too, try it.

Heck yeah -- Beer Butt Chicken. That's some good stuff!

Allen & Sons, Hillsboro NC

I'm hungry and it's lunchtime, time to revive the thread..

Everyday I drive by the Red Hot and Blue in Fairfax and get hit with the smell of their barbeque. It's making me hungry just thinking about it!

Fairfax, VA? I used to live in Burke (twice).

Now I'm hungry too... damnit...

Two to add- Rocklands BBQ in arlington, va and The Old Ebbit Grill in wash, dc. very good food.

McCormick and Schmick's is a pretty good seafood place as chain restaurants go. They have Salmon grilled on a cedar plank that looked good. They're big on atmosphere, but the food's good, too.

A friend of mine who was raised in North Carolina says that ANDY NELSON'S BBQ in York Road in Timonmium, Maryland ( north of Baltimore) is the best BBQ he's had since leaning home.

Okay, so WHERE in NC is your friend from, and what's the best BBQ in NC in his opinion?

The best in NOVA is now at my house! Got a new Masterbuilt Smoker at Thanksgiving and have been cranking out all kinds of smoked dead meat since then. I'll be ready to go for the next GTG!

I was getting ready to say, I guess it's time to have another GTG at PP's house since he's got a new smoker! That and a half dozen new cars since the last one.

I have to agree with you taste un-tasted. The 'best' can't do the rub right so the masses can palette it... so backyard is the king.

Particularly if it's PP's backyard. The man is a fantastic chef!

He was speaking generically. IOW, NC BBQ is SO superior to all others that people not from NC are incapable of distinquishing the subtle differences. NC BBQ is that good.
Andy Nelsons is as close to NC BBQ as we poor northerns can experience.
I have eaten there; it is GOOD.

Gotcha. I'll have to check that out the next time I'm in the neighborhood . . .

Parker's in Wilson, NC is great!

Biased BBQ Opinion from a '78 240D owner
 

Hello from Iowa...
Well, this opinion is about a biased as they get. I own a BBQ restaurant called The Wooden Pig Barbeque & Ice Cream. We're located just off HWY 27/218 (The Avenue of the Saints) in a small town called Donnellson, IA.
I moved my family from North Carolina, the birthplace of BBQ to my home state of Iowa. As my 16 year old daughter put it I was messed up and having one major league mid life crisis. Two years have passed since we opened The Wooden Pig and things are going well. We served a tasty fare of BBQ meats like Ribs, Beef Brisket, Pulled Pork, Pulled Chicken...as well as about a dozen different side dishes.
If you're in the mood for great BBQ exit off HWY 27/218 at Donnellson (HWY 2 and head to the Main Street. We're on the right side of the road. You can's miss us.
Oh by the way, we only serve dinnner at this point.
Hours are Tues. - Thur. 5-8 and Friday & Sat. 5-9
www.thewoodenpig.com
If you stop by I'll even show off my 1978 Mercedes 240D :P

Another good place is Lexington Barbecue in Lexington, NC.

http://www.northcarolinatravels.com/food/barbecue/index.htm

and now I am drooling. This is a bad thread to read just before dinner time. :)

bump.

From the looks of 300Evil's post on the musclecar thread, his house is probably a good bet! :thumbsup2:

I agree.:D This gives me an idea for a thread.:idea3:

This thread reminds me of a question I've been wondering about off and on. Is BBQing traditionally a pork thing. I know one can do chicken and beef, but is pork the meat of choice? I like watching the History Channel show on BBQing.

I'll second that. Bob Melton's in Wilson and Rocky Mount were arguably the most famous, but they have shut down (didn't go out of biz, second generation not interested). My dad bought six cane bottomed chairs from the Melton's in Rocky Mount for $3 apiece and was offered $150 apiece for them from a sentimental old guy from the area he plays golf with a week later.

BBQ beef brisket can hold its own against pork. ;)

This boar could hold its own against any bull:eek:

http://i204.photobucket.com/albums/b...oadOfBacon.jpg

http://sophisticmiltonianserbonianblog.wordpress.com/2007/05/29/what-nine-shots-from-a-50-caliber-revolver-will-bag-you/

"Eleven year-old Jamison Stone bagged this 9 foot-long and 1,050 lb. boar a few weeks ago on a commercial hunting preserve in Georgia.

Besides the obvious “wow” factor, I want to know how this elephantine beast was wandering around a relatively small, 2,500 acre ranch without being discovered. Just the hole he made in the brush should have been pretty easy to track.

Of additional note, the AP story says he shot this megafaunal pig with a .50 caliber revolver (as opposed to the much more well-known Desert Eagle, which is a semi-auto and fires 3-400 grain bullets), the only one made I know of being a S&W 500, which shoots 650 grain bullets. For those non-Second Amendment lovers, that is a HUGE round that would be hard for a grown man to fire once, much less nine times, even at a target as big as this."

JD - question for you. I grill dang near every weekend as well on the same Weber 21" kettle. The ONLY medium for which I've not been able to prepare potential competition-winning BBQ on my kettle is brisket. I can do pork butts, pork shoulders, pork ribs, beef ribs, stuffed loins, and chickens are a piece of cake.

However, I can't seem to get and keep the temp down low enough for successful brisket-smoking. I've tried good old KingsFord, pure hardwood, and hardwood charcoal. Just can't seem to get it right - always too hot! :mad:

Any tips w/o giving out an "...if I told you I'd have to kill you" recipe? :D