Super Best BBQ

Discussion in 'Food and Drink' started by Mshenay, Jun 19, 2017.

  1. Ice-man

    Ice-man Friend

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    There have been some incredible BBQ places around Atlanta that I have frequented over the years. Many/most of them have closed. Red Hot and Blue had baby back ribs with a dry rub that were out of this world. Then they closed. Now a new joint has popped up that may actually have better ribs. This place is called The Crafty Hog. I will need a few more samples before coming to a final decision about which better, but no doubt this place is really good.

    Williamson Brothers is my staple BBQ eatery ATM. They slow cook the meat over a real wood fire. Sauce here is excellent.
     
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  2. DigMe

    DigMe Needs a baby bottle

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    You need to try to get to Louie Mueller's in Taylor. My favorite brisket. The moist is best. Also Mickelthwaite Craft Meats in Austin perform sausage wizardry in addition to their other fantastic meats.
     
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  3. Cspirou

    Cspirou They call me Sparky

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    The pilgrimage to places surrounding Austin will happen one day. This was not too far from the I-10 on 12hr road trip, which is why I picked this place. But DEFINITELY worth the stop.

    A little factoid, the star ratings in the Michelin guide were originally intended to aid trip planning.

    ⭐️ - If near any of your planned travel destinations, this is worth a visit
    ⭐️⭐️ - worth changing your route to add this on the way to your final destination
    ⭐️⭐️⭐️ - This place is good enough to plan a trip dedicated to visiting this restaurant.

    No idea why I brought this up
     
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  4. DigMe

    DigMe Needs a baby bottle

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    Have you ever looked at the Texas Monthly BBQ ratings? The main guy Daniel Vaughn had some solid cred from his Texas Full Gospel BBQ blog before he got that gig. Lots of good recs and reviews in there.
     
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  5. Cspirou

    Cspirou They call me Sparky

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    Preview

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  6. Cspirou

    Cspirou They call me Sparky

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    So for my birthday I decided to grill a skirt steak. I used wood cut from the backyard during the summer and seems to have cured enough to use, so I used it. I wanted a very hot fire and something that would cook pretty fast, so skirt steak seemed ideal.

    Meat was rubbed with garlic and seasoned with salt, pepper, and a thin coating of olive oil.

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    Start the fire and wait until most of the flames die out and you have a bed of very hot coals. I cooked ~1.5min per side and it came out great, mostly medium-rare with some thinner parts cooked near well done for the kids.
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    For those of you that aren't sure a Weber kettle can use wood, let me assure you it works fine. Don't do this for smoking though, only grilling.

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    Sliced against the grain and served with tomato salad. I feel like tomatoes work really well with beef and the tomato/vinaigrette sauce in the salad bowl is a lot like chimichurri sauce. Spoon it over the meat and you won't regret it.
     
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  7. mitochondrium

    mitochondrium Friend

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    La hampe, very nice cut of meat impossible to get in Germany unless you explain a willing butcher what it is and preorder, I like that very much, l’onglet, too.
     
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  8. Cspirou

    Cspirou They call me Sparky

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    I might have been a little too ambitious

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    Already miss the WSM 18. I hope @brencho is treating it right

    Just realized I probably didn't need both coal baskets. Doh!
     
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  9. Cspirou

    Cspirou They call me Sparky

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    I should probably put this up since I posted teasers. This was kind of a failure so I'm posting for educational purposes. I'm used to the WSM 18 and I only have a kettle here. I did some homework and set it up in what I thought made sense.


    I discovered that having both baskets was far too hot, so I removed one shortly after. Under the rib is an aluminum pan filled with water. This did not really get hot and didn't really increase the humidity much. As a result the ran much hotter than anticipated. Also the vent were all open, but the bottom vent is stuck so I'll need to fix that

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    Result after 8 hours. Seasoning and overall flavor was right on. But outer layers were pretty tough. Salvage operation was to slice is really thin and serve it on whatever.

    Next time

    -loosen bottom vent
    -put water pan ON grill, possibly right over coals
    -cut smaller pieces and drop the dino rib fantasy for now
     

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  10. Ice-man

    Ice-man Friend

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    The local bbq around here sucks. If I want to travel about 25 minutes I can get the good stuff. But that's 50 min round trip and I don't always have time for that. We tried a new bbq joint that is just up the street for some gameday eats yesterday. Basically, it was mediocre at best.

    I guess I'm going to have to man up and start making my own. Time to dust off the old Webber and get to work. If anyone wants to share some simple bbq recipes for a noob, please give me a shout.
     
  11. purr1n

    purr1n Finding his inner redneck

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    Water pan works, but another way is to use less coals. Only need a handle and the meat will cook more tender if the temp is under < 200F. The hard part is adding fuel (more coal or wood) along the way. Also, bottom vent stuck open ... only need a tiny slit open.
     
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  12. ButtUglyJeff

    ButtUglyJeff Stunningly beautiful IRL

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    The Weber Kettles are super cheap and would totally give you the area for that dinosaur bone you're cooking there. But live and learn...
     
  13. Claud

    Claud Friend

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    Best BBQ in the Carolinas is in Aden, NC at Skyline BBQ , also known as Pete Jones BBQ. Since Pete died, his relatives have branched out with another store in Winterville and one planned for Raleigh. This is pork BBQ. No beef.
    The Jones family started selling BBQ out of a mule drawn wagon.
     
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  14. Claud

    Claud Friend

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    By the way, we have a saying in NC. "If it ain't cooked with wood, it ain't BBQ"

    People in North Carolina are very passionate about two things: ACC College Basketball and Pork BBQ. Texas may be similar, but their BBQ is beef and their college sport is Football. At least its what my Texas friend told me.

    This thread makes me hungry!!
     
    Last edited: Oct 6, 2019
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  15. fp627

    fp627 Friend

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    Carolina BBQ - good times. Probably my favorite general BBQ type in the US. Generally prefer Lexington/western style with a little tomato in the sauce over Eastern Style where the vinegar flavor is a little stronger. Georgia style is pretty good too but it's just too hard to get outside of GA (where as I've even had good Carolina BBQ in much of the US). Similarly, I've always liked Texan execution of BBQ (they take it to a whole new level) but often times I feel like rubs and smoke for flavoring isn't quite enough when you have big pieces of meat.

    Different note - anyone have any Korean BBQ recommendations in OC (CA)? In particular areas closer to Fullerton, Buena Park, and other areas with a higher Korean population vs the rest of OC. Koreatown in LA is great and all but it's too much hassle just for a single meal.
     
  16. Claud

    Claud Friend

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    There is a restaurant chain called City Barbecue . We have two of them in our area. Pork BBQ and Tex Beef BBQ. They do very good at both. Cooked with wood. Also have fresh cut french fries . Nuf said!
     
  17. Pogo

    Pogo Friend

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    Charlotte,eh? Ate the there once, not bad at all. But as a South Carolinian I do prefer our pit cooked pig with a mustard & vinegar based sauce. Earl Duke's in Orangeburg, epicenter of the BBQ universe and the best collards I didn't make myself. For brisket, hill country/Austin area in TX- Franklin's is the go to but even Rudy's is phenomenal, order the wet.
    Damn I do love me some Q....
     
  18. Claud

    Claud Friend

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    Our local BBQ joint on Oak Island NC has decent Pork and Beef BBQ and they have SC mustard sauce too. It ain't half bad.
    The reason the Tex BBQ is better in the hill country is because those folks all have some German in their genes
     
  19. Cspirou

    Cspirou They call me Sparky

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    Irvine has a very high Korean population and has many many very good Korean restaurants.

    Shik Do Rak - Multiple locations. I go to the one at 14805 Jeffery Rd

    Cham Sut Gul - 9252 Garden Grove

    All That Barbecue - 15333 Culver Dr, Irvine

    Really though I haven't been to a bad KBBQ place yet. The assortment of meat is pretty standard as well as the sides and dipping sauces. You also cook it yourself, so it's as good as the designated chef. It's usually worth taking the risk on trying the restaurant that's closest to you.
     
  20. fp627

    fp627 Friend

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    Sorry I should have mentioned not Irvine as it's where I normally go for Korean BBQ. Have been to all 3 of the above several times and agree they're all good, normally just go to whichever one is convenient or others want to go to. Favorite one in Irvine somewhat surprisingly is Kang Ho Dong (yes, the one gangnam style psy opened) but unlike the others it's not ayce.

    Looking to try new places outside of my normal area.
     
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