How do you like your BBQ?

[Crothian]

I like my bbq wet, with sweeter/tangy sauces.

We just tried a new place tonight called Smokey Bones. Was good food.

We have one of those around here and it was not so good......

 

[Darrin Drader]

Mongolian.

Hey, that's exactly what I ended up having for dinner tonight.

I took a generous helping of sliced beef, added a heaping of noodles, some sliced green bell peppers, cilantro, and white onion slices. I then added two scoops of minced garlic, three scoops of burgandy wine, a couple scoops of mongolian sauce, a couple scoops of house BBQ, and a scoop of sesame oil. Add to that a scoop of hot oil and a couple generous scoops of their house BBQ while it was cooking and it came out absolutely delicious!

 

[megamania]

Southern vermont ...their idea of a Bar BQ is putting ketchup on it with chili powder.

sigh....how long has it been since I traveled to the south?

 

[Jdvn1]

Southern vermont ...their idea of a Bar BQ is putting ketchup on it with chili powder.

sigh....how long has it been since I traveled to the south?

Odd. I was told that New England barbecue uses honey mustard sauces.

Maybe it was just Connecticut, though.

 

[Ao the Overkitty]

We have one of those around here and it was not so good......

Chains do tend to differ slightly. I've had decent Outback (one in Albany) and not so decent Outback (down in Daytona, Fl). Hell, on a much smaller scale, the Cajun Cafe in Scotia is rather good while the one in Albany (about 20-25 miles away) is not.


I can't remember the name of the place or the street, but I found a nice little diner-type ribs place in Decatur, GA a couple years ago.

 

[Sir Osis of Liver]

With beer! Of course.

Seriously, i like it wet. I really like sweet and spicy BBQ sauces.

 

[megamania]

When I want BarBQ I do it myself. The places around here don't make good Bar BQ's.

Take about 2 dozen country ribs, boil for three hours until they are plump and coming off the bone. Then allow to cool. bake with your favorite sause (I lean towards terayaki) [sp] and serve with steak fries and corn on the cob (summer favorite).

And yes Sir Osis, Coors light to wash it down.

Then a nap. Summertime- nap in hammock. Fly 92 in on the radio. ahhhhh....

 

[Greylock]

Wet. Give me a pulled-pork shoulder sammich any day, with a tangy Memphis sauce (key ingredients, black-strap molasses, plenty of hot sauce, and a touch of whiskey.) But I'm also inordinately fond of North Carolina barbeque as well, which is very basic in the cooking process. Little is done to the beastie while being cooked. The meat falls off the bones and is finely shredded, then a very watery light vinegar, pepper and hot sauce mixture is applied. South Carolina is good too, but much more vinegary than NC.

Memphis still rules the roost, but I consider the two types to be generally different foodstuffs.

 

[Cthulhu's Librarian]

Eastern North Carolina barbeque is the only true barbeque. All others are a pale imitation of the real thing.
(not that that ever stops me from eating any kind of BBQ... it's just the best)

Growing up in upstate NY, barbeque was what we did to hot dogs, hamburgers, and chicken outside on the grill. After meeting a nice southern girl from VA, I was shown the error of my ways.

 

[Kanegrundar]

IMO, the KC area (Gates, Smokehouse, and Arthur Bryants specifically) have the best BBQ around. There's another place new to the KC area called Perry Foster's (the original was in Warrensburg, MO) that is pretty darn good also. In fact, Hank Williams Jr has been known to fly in to get some of Perry's excellent ribs.

I ate at a BBQ in Seattle. I don't remember the name except they said that they served "World Famous BBQ". I figured I'd give it a shot. Compared to what I can get here at home, it sucked horribly.

Kane