BBQ DISCUSSION - the food, not the recruiting event.
Folks, a small tangent on the Jadyn Davis on3 forecast thread has gotten me inspired to talk about BBQ: the cuisine.
There is really no greater culinary combination than smoke and meat. But not all smoked meats are created equally.
Recently, I ordered a full brisket shipped from the world-famous Franklin's BBQ in Texas, from a website called Goldbelly.com. Long story short, it was packaged to be reheated in the oven, and turned out absolutely perfect. It was easily, and by far, the best BBQ dish I've ever had.
But I've been all over this country specifically to eat BBQ, and found some close competition. Kozy Korner in Memphis has some of the best pulled pork and chicken you can imagine. Also in pulled pork, I went to several different spots in Georgia that I can't remember the names of that were out of this world. The Joint in New Orleans features the best ribs I've ever had.
However, I've been pleasantly surprised by the level of quality on offer at Ricewood here in Ann Arbor. It's a different spin as they are usually serving their meats in a rice bowl with optional veggies and a Filipino flavoring sauce. However, I was genuinely impressed with the brisket and ribs in particular. The ribs have just the right amount of tooth so you can actually chew them as opposed to some over-done ribs that literally dissolve off the bone (just not my thing). Ricewood also smokes burgers, which is a revelation.
What are some of your BBQ memories, highlights, and triumphs? Interested to hear from pit masters to amateurs to folks who are just gluttons like me.
GO BBLUE!
(the extra B is for BBBQ)
The Dinosaur in Syracuse is pretty damned special
Reminds me of...
You should try this place RGard.
I'm sure the chef will whip up something special just for you.
Speaking of NY, PJs BBQ in Saratoga Springs **used** to be amazing. Excellent meats and sides, lots of outside seating, and 50s tunes while you eat. Finish up with frozen custard and it's a primo meal.
Unfortunately, they got bought out and are now part of the BAR B QSA chain, and as of 2018, the quality had taken a big step down.
My recommendation is Ray Brothers in Bouckville, NY, about 45 minutes from Syracuse. Food Network named it best in NY State.
Of interest to only central New Yorkers, Lloyd Carr took Mike Hart to Dinosaur BBQ when Hart was being recruited by Michigan. Probably could seal the deal for a lot of recruits.
Try pimento cheese spread on your pulled pork with a toasted bun, it will change your life.
Sometimes throw slaw on it, but never tried pimento cheese on bbq. Interesting.
Swig and swine in Charleston was very very good.
Smoque in Chicago also very good. Everything excellent.
And then there is 4 Rivers in Orlando of all places! The Tampa one isn't as good, but the brisket at the Orlando joint is top 3.
Can't remember the name of the place in Austin.
Just ones I remember offhand. Thanks for memory lane!
There was this spot in chapel hill nc with incredible whole hog BBQ. It sadly closed. Legendary. Start to finish the greatest whole hog experience I've ever had. Allen and son bbq.
In Surf City NC there's a spot called appropriately, surf city BBQ. Very solid.
My parents retired in a fairly remote part of NC near Wilmington and I always get great pulled pork when I go down there. The place they get it is called Billys in Wallace, NC.
I bought a pellet smoker last year mainly to make pulled pork. It's very forgiving and as long as you are patient (usually about 11 hours at 225-230) . I also have done ribs a few times but need more practice. Beer can chicken is popular with the family.
I love Goldbely. I usually get a couple of their gift cards every Christmas and Father’s Day. Then I don’t get as much grief from the mgowife for popping on some A5 steaks in the summer.
Also, the Kurabota Pork Belly from Snake River Farms is a great deal. Goldbely says 5-6 pounds but they’re often closer to 8-9.
I've ordered donuts from Goldbelly - from a place that I love in NY. I also noticed they have my favorite pizza from Pizzeria Bianco in Phoenix. May have to do it for a special occasion.
I don’t mean to hijack your thread - but does anyone know when the BBQ at the big house actually is? Normally in years past there has been recruiting posts about such events and the visitors attending if I recall correctly.
Tomorrow, I think.
Noah's Smokehouse in Dearborn is a pretty good Halal BBQ option.
Go to KC occasionally for work and they are BBQ obsessed. I usually hit Jack Stack and have never been disappointed.
Jack Stack's burnt ends in Kansas City is the best brisket burnt ends I have ever had. I do a lot of smoking at home, but have not been able to replicate them. Although mine are good, not that good.
An Eastern North Carolina pig picking is a great way to enjoy NC BBQ. I had never had that type of BBQ until I moved to NC many years ago and I was hooked. I remember the first pig picking I went to and they opened the smoker and the pig's head was still on the body. It was a big of a shock, but I still dove in and ate my weight in BBQ.
Kings BBQ in Kinston NC is the best Eastern NC BBQ I've ever had.
I used to work in restaurants and when the staff would get together, we'd always do a whole pig roast. The pig would be delivered with all the other foodstuffs of the day, in a box. Someone would carry it out on their shoulders, and you could see the ears and snout protruding above everything else. In the same restaurant, we had a dish called tete de veau -- calf's head terrine -- and we'd roast an entire calf's head in the oven. It would just lay on a sheet pan and if you didn't score the eyeball, the pressure would build up and it would explode. Very Godfather-esque. This is why I did pastry.
I travel frequently across the country on scouting trips and here are some of my favs in various cities:
Dallas - Pecan Lodge is the best brisket I've had, period. Same applies for the smoked turkey.....smoked turkey shouldn't be that good. I was a bit disappointed at Terry Black's in Dallas relative to the hype. Brisket lacked adequate smoke flavor and texture. Ribs were above-average, but not superb. Both tasted like they were cooked for the early lunch crowd and just re-heated for the late lunch/early dinner crowd as the bark/crust was soggy
Kansas City - the smoked wings from Fiorella Jack's are really good. Q39 has a big rep, but the brisket was among the worst I've had (who puts BBQ sauce on Brisket unless you're trying to hide something?), but the smoked chicken was outstanding. Ribs were average
Atlanta - Fox Brothers BBQ probably has the best smoked chicken I've had
Memphis - found their BBQ to be wildly overrated; tried 3 spots and I've had better quality smoked meats in Michigan to be honest
St Louis - not necessarily known as a BBQ town, but Pappy's smokehouse has some of the best ribs I've had
North Carolina - not a fan of the vinegar-based, soggy pork. So can't really differentiate between spots since I'm just not a fan of that particular style
Seeing a few KC posts mentioning Jack Stack. Its...fine. Its more fancy BBQ that people take clients or customers to. Its good, don't get me wrong, but outside of business, i'm not sure I've ever even considered going there. OK Joes is my favorite. Q39 is decent but way over priced IMO. Slaps is a newer place that i've yet to try, but people in KC really seem to like. Not adding a ton here, just saying that if you come to KC most business travelers will say Jack Stack because its a good and nicer place, but if you want really good BBQ, you should venture out to the other places.
It's funny you say that about Jack Stack, because I was in town for business and our host took us there for "the best burnt ends". I haven't been to any of the other places you mention and unfortunately I don't travel to KC anymore.
Even mediocre BBQ is pretty dang good, especially brisket. I wish I had the patience and time to do it myself, but I don't so it's on the list of things I'll happily spend money to let someone do for me.
New to me this year is Two Scotts in Grand Rapids, very good brisket and I'm a big fan of their smoked mushrooms. Will be hitting them up whenever I'm in town around lunch hours.
For anyone traveling to Texas for BBQ, BBQ guru Daniel Vaughn has a venerated Top 50 list, which serves as the Michelin Guide for Texas BBQ:
https://www.texasmonthly.com/interactive/top-50-bbq-2021/
Ricewood is great. I miss Westside BBQ in Ann Arbor. They used to put out some amazing ribs. Loved their dirty rice too.
The best ribs I've ever had were surprisingly in Richmond, VA. Buzz and Ned's ribs are perfect imo. The meat has a deep smoke ring, is tender but has a nice bite, has a great dry rub on them, and is beautifully glossed with sauce
Well then, I'll have to make a trip down in the next couple of weeks to see for myself this place in Richmond... Thanks for the tip!
It’s not really a bbq but okay lol 😂