Bbq?

[Texas Diesel]

Does your state have good, smoked for hours, BBQ? Texas people need not answer



And, what exactly does "Bar-B-Q" mean?

 

[McDowra]

we have the best memphis style BBQ you can get here in town. We are also the home of BBQ White sauce. Big Bob Gibson BBQ is a 7 time world Grand Champion,

 

[JPope]

Not around here, unless they have imported it from somewhere else.



Never heard of BBQ'd Lutefisk!!!!!!, of course BBQ could do nothing but improve that particiular food

 

[Jengle]

Hot sauce, JPope, lots of hot sauce. Throw out the lutefisk and drink the hot sauce.

 

[BarryG]

When I lived in Kansas City there were some places there that had great BBQ. This one place I used to go there was a stoplight right by them and sometimes the smoke would black out the sun at that intersection and the smell oooooohhhboy it was good. Now here in Denver there are some wannabees and it is edible but nothing like what you get in KC, Texas or some spots in the south. Nothing like going to a good bbq place and place your order and you watch them open the door of the oven, smoker, cooker or whatever it is called and have the smoke come rolling out as they put it right on the plate. A little different than them pullling it out of a hotel pan or from underneath a heat lamp.



Dang you, now I am jonesing for real bbq and I am going to have drive 700 miles each way to get some.

 

[JLEONARD]

Hel* no. Wish we did. All we have is "lobsta".

Send some up this way will ya?

Jay

 

[TnLRacing]

J check out Woods Pit In Bantam they have awesome authentic BBQ

 

[socal_rattler]

In California we have Santa Maria tri-tip BBQ Altough it is traditionally not smoked, it is BBQ'd over red oak, I have smoked them often over various types of wood.



This is good stuff... . IMHO, maybe the best meat for BBQ there is. For those not familiar with it, here are some links:



http://www.cbbqa.com/meat/beef/tritip/



http://www.santamaria.com/section_visitor/barbecue.html





And in the LA area, there is always Dr. Hogly Wogly's: http://eat.epicurious.com/restaurant/sterns/index.ssf?/restaurant/sterns/bbq.html

 

[Turbo Tim 1]

As taken from BBQ History



BBQ history: barbecue



History of BBQ, barbecue, cooking meat over a fire is surely one of mankind's earliest cooking feats. How did different regional specialities develop? And what's the deal with BBQ, anyway?



The mystery begins with the name. Theories abound, but certainty is a lost cause. Some think it may come from the French in Louisiana: "barbe a queue" translated as "from whiskers to tail," which is neat description of a whole roasted beast. (And seconded by the Oxford English Dictionary, which credits the origin of the word to French-speaking Haiti). Others feel that the Spanish "barbacoa" is more likely. Yet others look to early advertisements for bar, beer, and pool establishments--bar-beer-cue. Some name a Texas ranch, with the brand --BQ on their cattle, legendary for their hospitality. Who knows?





Although cooking meat over an open fire in the outdoors was known to all cultures at one time, the niceties of digging a pit, to allow for concentrated heat and smokiness to develop was forgotten in Europe by the time the first colonists to Jamestown arrived. Following the lead of the local Indians, pit barbecue was quickly rediscovered, and has remained popular.





Each region, however, has its own particularites and pecularities that make the dish individual and makes traveling fun.





Throughout the Southeast, pork is the favored meat. This preference likely goes back to the colonial period, when pigs were let loose to grow fat on apples, nuts, and then captured and eaten later, saving the farmer effort and expense in sheltering and feeding the livestock. Virginia and North Carolina favor thin, vinegary sauces that provide a sharp contrast to the rich pork. The rest of the region goes for thick sweet tomato-based sauces that makes the most of local produce. The meat itself is sauced during cooking over the flame and is served mixed or topped by the sauce.





Texas is known for its beef barbecue, and method of dry-rubbing the meat prior to smoking it. Beef ribs are the favorite dish, with a hot and sweet sauces served alongside, combining the tastes of the Southwest and Southeast. The Southwest goes along with Texas in the theory of the spicy dry rub, without a thought to sauce.





Chicago-style barbecue is much like the kind found in the Southeast, and was brought by the migration of African-Americans to the area, along with the blues. Sauces are heavy and sweet, livened up by generous application of pepper and are the focus of the dish.





Although barbecued turtle was popular in New York at the turn of the last century, this region is no longer well-known for its regional barbecue. Some would argue that the famous clam bakes of New England, where the shellfish are cooked in a pit with seaweed to provide steam offers a unique perspective.





One word of advice, borrowed from a Texas writer--eat at barbecue joints, and BBQ shacks, but don't venture into the BarBQ places--they don't know what they're serving, and are best left to themselves while they figure it out.

 

[JLEONARD]

J check out Woods Pit In Bantam they have awesome authentic

OK... will do. I know where it is. Now I have a mission!!

 

[McDowra]

try this link



http://www.bigbobgibsonbbq.com/



Tim

 

[Bob Wagner]

Originally posted by McDowra

try this link



http://www.bigbobgibsonbbq.com/



Tim

Tim, do thet offer a hot and spicy bbq sauce that will make you break out the sweat rag? still looking for a rib and chicken sauce that is hot and spicy



Thanks

 

[PJereb]

BBQ... ..... mmm



Well, I enjoyed BBQ on my trip to Killeen Texas, my brother and I ate BBQ up to 5 times a day, we went to quite a few places in and around Austin, including the salt lick, and some of the other famous BBQ places around there.



In fact, I seem to track down good BBQ wherever I go, when in South Carolina, I enjoyed pulled pork with Maurice's Carolina gold sauce.



Here in California, it is difficult to find good BBQ. I have found one small chain here in the Bay Area, Everett and Jones BBQ. I affectionately call their BBQ "ghetto Q". This is from the fact that their first restaurant was in Oakland, CA, and also the fact that their Hayward restaurant is in a rough neighborhood, and has bulletproof glass separating the employees from the dining area. The Hayward restaurant never opens up on time, once I was waiting out front for the doors to open, then a cab pulled up, and two employees (one with a giant hair pick), step out of the cab, and tell me that it is going to be a little while. Always worth the wait, they gave me a giant serving of the beef links for the price of a small, great food if you are in or around the California Bay Area.

 

[Bob Wagner]

exactly... . the best sauce I ever had was purchased in compton, CA in the late 70's always in daylight



It WAS the BEST and purchaed in glass quart containers, love that brown sauce

 

[TPCDrafting]

The inlaws brought us back a bottle of BBQ sauce on their winter trip to Texas this year. The place was called Rudy's, I think it was near or in San Antonio. The sign over the building said "Worst BBQ in Texas", so they went in. The sauce has a pretty good bite to it. They also brought back a bottle of their rub that is spicy too. Not enough to get out a sweat rag, but still good.

 

[Texas Diesel]

Rudy's will ship their sauce anywhere, you can order online. Rudys is a good place to eat

 

[lschultz]

That Rudys sauce is pretty good. We get it sometimes here at work whenever they decide to feed us I think that Meyers BBQ sauce from Elgin is good too. Thats about all I buy now. HEB in Bastrop carries it most of the time.