UTMC

I'll alert the Doctor.

You must elaborate on this creation of "The Big Bad Wolf."

I sense a brunch excursion at some point this season.

--Jaeger

Here's my favorite bbq:

Maurice's BBQ


It's a shame that 'ol Maurice has taken down all his insane ramblings about the sovereign rights of South Carolina. Nonetheless, that golden bbq sauce pulled pork goodness makes me drool.

Off of I-91, in Putney, VT, is Curtis' BBQ

That's Curtis.

That's Isabelle.

I haven't been in years, but it was good. Not sure they have pulled pork, but they do have chicken and ribs.

The menu for their new Chester, VT location shows Chopped pork. Never been. From there, you are 45 minutes to either Harpoon Brewing Company, or Long Trail Brewing Company. Also, the Chester location is 20 minutes from either I-91 or the famed VT Route 100. Also close to some other roads that I shouldn't mention.

For Nuh Hampshuh, there is Smoke Shack Southern BBQ. I ate at their roadside location before they moved to permanent quarters. I would have enjoyed their pulled pork, but the lid to the squirt bottle full of sauce popped off and drenched my sandwich. It was still good, after some scraping.

The Boscawen location is kinda bland, sitting next to mini-storage units, and (depending on wind direction) is downwind of a dairy farm. They also have a Weirs Beach location:

which is more scenic, but is touristy and will be packed with horrible bikers in a few weeks.

I'll do some research/taste-testing if you want. What do you need to know?

Just a few miles from me.
http://www.baileysny.com/

A little further, in uptown NYC (Harlem).
http://www.dinosaurbarbque.com/

A little further yet, Times Square, I've only been once, but it was pretty good.
http://www.virgilsbbq.com/

The first one, nearest to me has really good ribs. I keep wanting to get all adventurous and try something else, but the ribs are just so good.
If you want to go up to the Hillbilly Hooligan Fandango again, stop here on the way, spend the night, and we shall dine on swine.

I'd contemplated doing a NC bbq tour recently, still may.
Good idea Rev.

Found a place in my recent travels. Nasvhille, Jack's BBQ, it's on Broadway. Tried the sampler platter, loved it all. Not sure if they are up and running again due to the floods, but...you never know?

http://www.jacksbarbque.com/

Locally, there are a boat load of them. Hogs On The Hill in Manassas. BBQ Country in Centerville.

Here's a few in the Denver metro area:

http://yazoobbq.com/
The best, IMO.

http://wolfesbbq.samsbiz.com/
Traditional & Vegetarian BBQ- Their accommodating and it's good!

And not quite BBQ but it involves a BBQ and meat:
Biker Jim's Gourmet Hot Dog Stand!!!!
http://bikerjims.tumblr.com/

I highly recommend this mans hot dogs. Their like meat crack.
Reindeer, elk, veal, pheasant, venison, and bison... you never know what tasty meats he will have for you!

There is that Blues BBQ van thing in Frederick, pretty good spot, right next to my favorite motorcycle shop. Also the Black Hog. We shall venture forth soon, via Motorcycles, to further our collective Important Research in this Important Subject.

mmm.

big bad wolf catered one of the charm city scooter rallies, a couple o' years ago.

best place in pg county:
http://www.texasribsandbbq.com

erosvamp wrote:Here's a few in the Denver metro area:

http://yazoobbq.com/
The best, IMO.

http://wolfesbbq.samsbiz.com/
Traditional & Vegetarian BBQ- Their accommodating and it's good!

And not quite BBQ but it involves a BBQ and meat:
Biker Jim's Gourmet Hot Dog Stand!!!!
http://bikerjims.tumblr.com/

I highly recommend this mans hot dogs. Their like meat crack.
Reindeer, elk, veal, pheasant, venison, and bison... you never know what tasty meats he will have for you!

Don't forget KT's !!!!!

http://www.ktsbbq.com/index.cfm


Brother's isn't bad and it definitely gets props for being MOTO-FRIENDLY. Esp the one on arapahoe, being just a toss away from Fay Myers

http://www.brothers-bbq.com/

http://www.foodgps.com/top-5-texas-hill ... ue-joints/



The Salt Lick BBQ – Driftwood, TX

The Salt Lick BBQ is a legendary barbecue restaurant that has reduced two of my family members to tears. Over the years, the Lick has become a Hill Country tourist attraction, but it’s still hard to beat their family-style dinner ($18.95 per person) - all you can eat platters of bronzed pork ribs, luscious brisket and taut pork sausage. Be sure to request refills of burnt ends, the prized outside pieces of brisket that are caramelized and chewy from smoke-buffeted sauce applications. Dinner comes with helpings of German potato salad (with mustard and onions), cole slaw (with celery seed), pinto beans and white bread. Slather on The Salt Lick’s classic vinegar and mustard-based barbecue sauce, or a habanero version that’s a lighter shade of orange, with more kick.

Cooper’s Old Time Pit Bar-B-Que – Llano, TX

Each massive mesquite smoker holds trays of spice rubbed pork tenderloin, lamb ribs, brisket, pork chops, sausage, chicken and ribs. The pitman will ask if you want “sauce.” You do, so he’ll spear your desired chunks of meat and dip them in a bucket of sauce before tossing them on a plastic tray. Take the heavy tray inside for weighing and carving. Walls hold the requisite amount of deer heads, plus a lynx poised to pounce on diners. Each slice of brisket features a nice smoke ring, not too much fat and plenty of smoky flavor. The chicken was tremendous, lacquered and luscious. If the bird had crisper skin, it may have achieved poultry perfection. The “big chop” was similarly outstanding, peppery and moist. Sausage links feature nice snap and finely chopped cole slaw is crisp, without too much corrupting mayo.

All this talk got me hungry. So I took two ladies and a gentleman out to lunch.



I didn't follow directions very well though. I hope Rev understands. It's very difficult ordering from a teenager who doesn't know what is on the menu, and trying to decide what to get three kids who think it's fun to wiggle and dance and KICK and SLAP and... so I screwed up and ordered the smoked pulled pork plate instead of the sandwich.

Angels. Little angels. (DEVILS!)




The plate was piled high with smoked pulled pork. Dry. No sauce.

Cornbread muffin, cinnamon butter, hushpuppies, fork, knife, plate. No bread.

On the wall was a rack of hot sauces


On the table was squirt bottles of BBQ sauce, ketchup, mustard, and a jar of relish.

Available sides: coleslaw, potato salad, onion rings, hush
puppies, baked beans, corn on the cob, macaroni
& cheese, French fries, sweet potato fries, Cajun fries and vegetable of the day.

It was good. Kept the BBQ sauce light so I could get a taste of that and the smokey goodness of the pork. It was almost too much to eat, but for the sake of this test, I made the sacrifice and ate it all.

I don't know if there should be a standard 'feel' to a BBQ place, but this didn't have what I was hoping for.

Maybe I've been spoiled by Curtis', where you eat on picnic tables or under a picnic pavilion, the BBQ-er tends to his outdoor pit, wonderful scented smoke everywhere, and you order food from the side windows of a blue-painted school bus. A roll of brown paper towels on a rod, empty beer/soda trays for, well, trays, an outdoor sink to wash your messy mush.

This place, however, was just a small restaurant with 5 or 6 umbrella'd picnic tables outside, and some booths inside. Very simple. Sure, you walk outside and can go to the arcades (Fun Spot is also just up the hill), walk the boardwalk, jump on a big boat or maybe ride the train when it's running, but it just seems touristy to me.



I didn't take a picture of the place because it was unremarkable (the building with the red awning in my first post of this thread, and there were delivery trucks parked in front of it.

Did I hear you mention Kansas City? http://www.arthurbryantsbbq.com/ While driving across country for work I arranged my route so that I would be passing through at lunchtime on day 3, just for this place.

I wouldn't recommend Andy Nelson's. The guy who owns it is a distant relative of mine. I don't know if he's still doing this, but awhile back he was cooking with offcuts of PT lumber that he got from the shed building place next door to the restaurant. I'd be surprised if he's still doing this, but I'm sure he's still an asshole. Big Bad Wolf is great, my sister lives over near there. The guy who owns it must be 400lbs. The sight of him really upset my daughter, who must of been 3 or 4 when we went in there. Damn good food though!

Georgetown has Pig Iron as its BBQ base of operations, which sells sauce to other local eateries to use.

They have tomato based sauces, one seems to be mustard heavy, and the other (my favorite) is a richer, chipotle version.

Sandwiches are served on a plain white bun, with some sauce on the meat, and more in decanters at each table. Jenna and I will bury one of those decanters between us at a sitting!

sides include jalapeno spinach casserole, smokey beans, mac n cheese, slaw, cornbread, and bacon white cheddar stuffed jalapeno poppers.


On an interesting side note, Calamity Jane's serves bbq pulled pork SLIDERS at happy hour! They put american cheese on them, which I thought a bit weird at first, but it grew on me.

Path valley family restaurant, spring run PA.
At the intersection of rts. 75 & 641 (spring run rd & path valley rd)
These folk don't trust them fancy 'lectric geegaws so bring cash.

sidenote - The east broad top railroad is also nearby. If you ask nicely, they might give you a free tour of the huge machine shop, built in the late 1800's. Steam powered, belt driven machine jangleplatzery.

Rev wrote:Excellent. The rest of you should be more like Pancake. Or more like pancakes. Either way.

Now, good sir, may I assume that this Maurice seasons his pork Carolina-style, which is to say with a vinegar, rather than a tomato-based sauce? Are there any sides or toppings that traditionally go with it?

That is actually a mustard based bbq sauce.. and it is mouth-watering-delicious. The most wonderful thing is that you can order a tin of pulled pork and they'll ship it up to you so you can toss it in the oven and then have tasty porky goodness.

The sides are standard bbq sides.. beans.. potato salad.. all yummy..

A few guys in my office and I that have little regard for things such as expanding belt lines and cholesterol counts have taken on a sort of... bbq quest. Our job requires us to cover the Western side of the DFW metroplex from Saint Jo down to Hillsboro.. and as far West as Granbury. The best BBQ joint that we've found is Texas Pit BBQ located in Saginaw, TX.

<iframe width="600" height="494" frameborder="0" scrolling="no" marginheight="0" marginwidth="0" src="http://maps.google.com/maps?f=q&source= ... "></iframe>


This place has great brisket, and their jalapeno & cheddar stuff sausage is outlandish. Slide me a 2-meat plate of goodness with a side of fried okra and green beans and you will see one happy fat guy. And the sweet tea is perfect!

Their sauce is a Texas red sauce.. some combo of tomato & honey with spices.. and a hint of smoke. And all bbq is served with a slice of genuine Texas toast. This, my friends, is fucking good. Soooo good.

and they don't seem to have a website.

+ 14,657 for arthur bryants in KC, MO. whenever i am in the area i go to their location in the ghetto *thats where the best home cooked food is always* and stop by.

sandwiches are sold by the pound and served with fries, all drinks are in plastic 44 oz. cups. being an addictive soda drinker that appeals to me.

me and my buddy *both italians with irish background, ergo red facial hair* went once when we were at a car show up that way and we were the only white faces in there. doesnt bother me but i remind you it is not the nicest part of town.

it is a KC style bbq sauce, a sweet vinegar base, thin, not pasty as some are. you get plain meat on two slices of white bread and the table has bottles of barbecue sauce. you put on what you want, no man decides how much bbq sauce you get on your sandwich. god bless the midwest.

my favorite up there is by far the pulled pork. chopped pork is a disgrace. it is flavorful and moist, with a mild smokey flavor, not overpowering. pork is tender enough you are never left chewing excessively, but it does require jaw motion. perfect.

anyways... thats my spiel on arthur bryants. go there. leave swelled cramped, plus one notch on the belt and very happy. BTW: my advice is order two of whatever you want. one for now, one for later. reasonably priced as well.

You guys are a little anal on your barbeque. In my mind, perfections lies coastal, South of the Mason Dixon line.

There is a Mods and Rockers rally in Raliegh in Sept, which could be used as a UTMC BBQ RECON mission.

I am just giving my .02 cents.

G

best bbq in Montgomery County MD (at least, that I've found to date)

http://branded72.com/

There is a Mods and Rockers rally in Raliegh in Sept, which could be used as a UTMC BBQ RECON mission.

I like this idea.

This is the best in the area I live.
http://maps.google.com/maps/place?rlz=1 ... 1472753790

Well that you can buy regular.

A friend of mine makes the best.

Boston butts, injected with melted one pound of butter, 1/2 bottle of garlic juice, 1/2 bottle of onion juice, and half a big bottle of tony catchatory cajun seasoning. put in a alum pan, and cover, then smoke for 18 hours on apple, hickory, and oak.

Nothing has ever came close. About once a year he either does a whole pig, or a huge load of butts.

Sockpuppet wrote:This is the best in the area I live.
http://maps.google.com/maps/place?rlz=1 ... 1472753790

Well that you can buy regular.

<snip>

I've eaten there! We were in B.G. working for a month or so a couple years back. Once we discovered it, that place got a lot of our business.

Sockpuppet wrote:A friend of mine makes the best.

Boston butts, injected with melted one pound of butter, 1/2 bottle of garlic juice, 1/2 bottle of onion juice, and half a big bottle of tony catchatory cajun seasoning. put in a alum pan, and cover, then smoke for 18 hours on apple, hickory, and oak.

Oh my god, your friend's butt must be AMAZING!