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!

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"It's normal for these things to empty your wallet and break your heart in the process."
2012 SLK 350
1987 420 SEL

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

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" We have nothing to fear but the main stream media itself . . . ."- Adapted from Franklin D Roosevelt for the 21st century

OBK #55

1998 Lincoln Continental - Sold
Max 1984 300TD 285,000 miles - Sold
The Dee8gonator 1987 560SEC 196,000 miles - Sold
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2016 AMG GTS 12,000 miles

Are you talking about Kings in Petersburg?

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

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1992 300D 2.5T
1980 Euro 300D (sadly, sold)
1998 Jetta TDI, 132K "Rudy"
1974 Triumph TR6
1999 Saab 9-5 wagon (wife's)

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

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:

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.”

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"Ninja monkeys are meeting as we speak, plotting my demise."

1982 300D "Melba" 332k
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Bubba's in Frisco, NC. Awesome pulled pork sandwiches and the BBQ chicken is great - good sauce too.

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Chris
2007 E550 4Matic - 61,000 Km - Iridium Silver, black leather, Sport package, Premium 2 package
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1971 250 - retired

"And a frign hat. They gave me a hat at the annual benefits meeting. I said. how does this benefit me. I dont have anything from the company.. So they gave me a hat." - TheDon

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.

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!

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

Awesome--year old thread!! First, to make some adjustments to my previous post: I actually moved on June 28 last year, not in July, and I have QUIT using hardwood charcoal because it gets too dang hot and burns out too quickly (for me, anyway) and apparently our grills are 22.5 inches instead of 21. I grilled on the Weber last night: baby back ribs and fresh beef/pork/onion top mix from Chop's Specialty Meats in Broussard, La.

A guy from Austin taught me how to cook brisket the Weber, and I like the way it turns out. I have never been able to cook one with out it being tough or dry any other way. First of all, I pile all my coals on one side and leave them piled up (I don't do it the way Weber wants you to). I season the brisket heavily with coarse pepper and let it set up for at least an hour before I cook it, and put it on top of the coals at max heat for about 8 minutes on each side, literally letting it catch fire and char to black. Then I take the brisket off and set it on two thicknesses of aluminum foil. I fold up the sides of the aluminum foil, pour in half a beer, and distribute a half of a handfull of kosher salt on either side. Then I seal up the package and throw it on the cool side of the grill and leave the lid on and let it cook for 2 1/2 to 3 hours. I also cook eye of round and actual roasts the same way. If it turns out right, you can shred it with forks and it tastes like smoky texas style bbq.

I have told people how to do this and some have had bad results on their first or second attempts. I think it is like any other kind of cooking--you have to do it to get the technique down. IOW, the method listed above would need to be adjusted based on the size of your brisket, ect....I usually get them in the 6-8lb range.

I think its funny this thread came up, because I am leaving this pm for the beach house and ordered a 210 lb split hog for next week

Good luck!

PS: if you like london broil cut, I take a cup of coffee grounds, tablespoon of salt and one of sugar and coat the meat, let it set in the fridge like that for six hours or so. Then I throw it on the hot part of the grill to set the crust and then move it off to the side for about 40 minutes which will still be on the rare side. Totally different than 'bbq' style, but a neat trick the same guy from texas taught me.

Resurrecting an old thread, I can offer the empirical proof that this method of cooking brisket WORKS.

Not quite as good as using a true smoker, but I honestly don't have room on the back deck to add another substantial piece of barbecuing equipment.

Nice recipe. Going to make it again this weekend.

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.

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1980 300TD-China Blue/Blue MBTex-2nd Owner, 107K (Alt Blau) OBK #15
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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!

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It is a truism that almost any sect, cult, or religion will legislate its creed into law if it acquires the political power to do so. Robert A. Heinlein


09 Jetta TDI
1985 300D

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.

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1985 380SE Blue/Blue - 230,000 miles
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Lets have a pic or two of your now former kitchen.

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Regards

Warren

Currently 1965 220Sb, 2002 FORD Crown Vic Police Interceptor

Had 1965 220SEb, 1967 230S, 280SE 4.5, 300SE (W126), 420SEL

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