| Author | Message | ||
     Crusty |
This forum needs a BBQ thread. It seems that BBQ joints are the locations of choice for Meet'n'Eats; at least as far as Badwebbers are concerned. I mean; we've met at the Dinosaur in Troy, NY, Syracuse, Harlem and Stamford, CT. We've met at HooDoo Brown's, Big W's, Chet's in PA, and twice a year, we've been to Jim's Smokin' Que when we attend Buelltoberfest or Glitch Badness. At the West Virginia Buell Rally/Reunion, I've eaten the flat out best Pulled Pork I've ever tasted; and it isn't even from a BBQ joint! Mark's Brother In Law is definitely a master at slow cooking with a smoker. A couple of years ago, Greg brought me a free washer and drier from St. Louis. When he and his friend (Mark? Mike?) arrived, we tried out a place called Woot's that wasn't far from my house. It turned out to be fantastic! I made it a point to take everybody who came to visit there. Dondi loved it when she passed through as she moved to Arizona, Melia and Kayla loved it when they were visiting from Australia and Megan and Rocky also loved it when they visited from Maine. When Greg came by here last year on his way to Suches, we went back and discovered it had closed permanently. That was a major disappointment. In a couple of weeks, Greg is coming by and we're going to ride to the WVBR. I've found a new BBQ joint not too far away called Velvet Smoke. They've gotten excellent reviews and they've won a bunch of awards. I guess I'll just have to come back here and report on their quality. I might just have a new place to bring people to. I hope this is another serendipitous find like Woot's was. There's another BBQ joint that I like that's in Springfield, Ohio called Rudy's. Terri and I discovered it on our way home from the Moto GP in Indianapolis, back in 2009 or 2011. I stop there on occasion and I enjoy their food. I even made it a point to ride up there one day last winter. I really needed a Q fix. Their ribs aren't up to Jim's standards, but I enjoy them anyway. One place I want to check out is the Red State BBQ in Lexington, Kentucky. I've seen their billboards each time I go south on I 75, but I've never stopped there. One of these days, I'll get a wild hair and just ride down. Who knows; it might be really good and I'll have a new Destination Ride. Anyhow; that's where I'm at today. | ||
| Greg_e |
Limp Lizard in Syracuse area, two places that I know of. https://www.limplizardbbq.com/ Looks like 3 places now. Food can be hit or miss some days. Not really a big Dinosaur fan so never go. If by chance you go the the NY State fair, they always have a large tent set up with Dinosaur and Gianelli Sausage. When I worked at one of the local TV stations, we would be out there for every day of the fair... We estimate million dollar days during the fair for this specific food place. The line is pretty much always 20 people deep from open to close (about 14 hours), and they have about 6 or 7 registers once you make it to the front of the line. Normally more like 75 people around that place all waiting to buy their food. Just an odd side note. | ||
| Pwnzor |
Jim's Smokin' Que     Stay tuned for Fox Brother's BBQ and DBA BBQ - both in Atlanta. | ||
| Fireboltwillie |
my bike looks great in that shot! think i'll have to bring it back in October.... | ||
| Ourdee |
yalp | ||
| 86129squids |
Martin's in the Nashville area is great. Even tried a smoked turkey sandwich there, killer! There's an old gas station off the first Cookeville exit on I40W, just a jot south of the highway, had all kinds of smoked goodness, even bologna! I watched the old man working the pit, complimented him on his work, he said nothing back to me. I think he was deaf or mute or something... he knew how to make 'cue for sure though!  | ||
| Zacks |
Beach Bums in Wailuku Maui, My brother took me there and I'm thinking 'sure - Hawaii and BBQ'. He said Hawaiians know their pork. He was right - some of the best pulled pork I've had. Including my own. | ||
| Ourdee |
He didn't hear you? I think he did. He doesn't need validation. Probably gives credit to a higher power. May have killed the last person that talked bad about his cooking. May have cooked them. May have done better and thought you didn't know what you were talking about. May have thought you should just beer him. | ||
| Ourdee |
A few weeks ago I put a rack of ribs in the Instant Pot. Meat Setting put them through 35 minutes of high pressure steam. Wow. Today, a few pounds of sliced pork butt will be in there with "grill in grill out". | ||
| Pwnzor |
DBA BBQ in Atlanta GA Smoked Brisket & Smoked Pastrami with roasted cream corn & cheesy shell pasta  This pastrami is like no other. (Message edited by pwnzor on July 31, 2019) | ||
| Tootal |
That pastrami looks awesome! | ||
| Jaimec |
Silly me... I saw the subject and the FIRST thing that came to my mind was:  | ||
| Crusty |
I was wondering if anybody else would think of John de Lancie. | ||
| Crusty |
Oh; I couldn't help myself; once I had Velvet Smoke on my mind, I started craving BBQ. So I went there for lunch. They have a Special- Pulled Pork or Chicken sandwich, cole slaw, bag of chips and a can of soda for $7.50. They have 3 sauces; mild, medium or hot. I got medium. I should have tried the hot, as the medium wasn't very hot. It had good flavor, though. The sandwich was fairly large; say about half the size of one of Smokin' Jim's sandwiches. The pulled pork was tasty. It was well worth the money. I can't speak about the cole slaw; I didn't have any. I don't like cole slaw, so I told the lady to not give me any. It's mainly a take out location. There are 5 stools by a counter in front of the front window and two tables with two chairs each outside. That's where I sat. Now I want to go back and try the chicken. Supposedly, they've won numerous awards for their chicken. Also, in the reviews, people raved about their burnt ends. There's another location about 20 minutes away that does have inside tables, so I might go check that out one of these days. That's when I'll try their ribs and BBQ beans. The prices seem fair and the folks working there are definitely friendly and love what they do. For a first visit, I came away favorably impressed. I'll go back. And I won't be ashamed to bring Greg there. | ||
| Jaimec |
You know me too well, John. | ||
| Ourdee |
First thought. | ||
| Hootowl |
I sous vide my brisket for 36 hours at 130 degrees then smoke it at 225 until it develops a nice bark. Hey, I know it’s cheating, but I’m not competing, I’m eating. How do you do it? | ||
| Froggy |
I recently started watching TNG, so that is where my mind went too. My mind was blown to find out that the character named Discord on My Little Pony is voiced by John De Lane, and Discord basically is the same character as Q. I need to find some decent Q to contribute, every good spot I know was listed, and the rest aren't that good. | ||
| Gregtonn |
Haunted Hamburger Jerome Arizona. Highway 89A getting there is as good as the ribs. https://thehauntedhamburger.com/menu G | ||
| Pwnzor |
As promised - Fox Brothers BBQ in Atlanta. Here's my favorite item "The short rib" - there's nothing short about this rib, and it's not pictured with my favorite side item, but I like to mix it up. Seen here with collard greens and chili fritos in the bag. This plate is around $30, and you only get one rib. It spends 14-16 hours on the smoker, and it's Texas style - smoke, salt and pepper only. You are not finishing this rib easily.  In my opinion, the best side item is "Foxaroni" which is their home made shells and cheese with a ladle full of Brunswick stew submerged into the middle of it. OMFGSFD. | ||
| Jaimec |
I know Brooklyn., NY isn't on everyone's destination radar, but I've heard nothing but AWESOME things about Hometown BBQ. We recently attempted to check it out only to find out they ran out of food at 8:00 on a Wednesday night. The place was absolutely PACKED inside. It smelled really good, too. We'll have to make another attempt. In the meantime, we just headed off to the Dinosaur location about a mile away. | ||
| Pwnzor |
That pastrami looks awesome! Greg, it's worth the drive down into Atlanta just to get that pastrami.. and the roasted creamed corn is next-level. I don't normally like creamed corn, but I LOVE this stuff. I always leave with an extra quart to bring home. | ||
| Crusty |
Actually, both the brisket and pastrami look pretty good. And I like creamed corn, so I wonder if I'd like that variation. I probably would. If I'm a bit more flush financially (HA!) in October, maybe I should come down to Buelltoberfest a day or so early and take a ride down to 1190 NORTH HIGHLAND AVE NE, STE B. ATLANTA, GA 30306 and check it out. | ||
| Pwnzor |
John, if you come down early and are going to visit DBA, I could take a long lunch break and meet you down there. It's about 20 minutes from my office. In fact, you could park your bike at my office and I'll drive us down for lunch. ***EDIT*** -- John, if you show up at my office in Norcross, lunch will be my treat. (Message edited by pwnzor on July 31, 2019) | ||
| 86129squids |
RD, you're killin' me. No, it was peculiar- the old-timer seemed oblivious to me. Just went about turning, pulling off and putting on various delicious looking things on that big ole' smoker. The place was run by some Patels and a nice old biker lady, nice and busy. Went to the whizzer, they had a toilet that wouldn't stop flushing. I went and told them, they said a plumber was coming. I asked for a flathead screwdriver, got one, adjusted the valve myself. They thanked me- dunno why they didn't at least offer some free 'cue. Oh well. We had a staff meeting last Saturday, our new GM treated everyone to Famous Dave's BBQ. They're a chain, but pretty dang good. Brisket was very nice. They've got a hot sauce called "Devil's Spit"... oh yeah, nice and hot. Martin's in Nashvegas has one we love called "Devil's Nectar"- delicious, very tasty but DANG hot. Got a little left of a mason jar in the fridge. Hoot- I'm gonna have to try the sous-vide. I've got a nice gadget from Sous Vide Supreme, love using it. Made some of the best pork chops with it. Tip- if you're working a gas grill, get yourself a steel wood ship smoker box. I got one a while back, works so much better than just foil packets because it heats up quicker. RD, I've been lusting after an Instant Pot, but Marcia won't let me get one, she says we have too many kitchen gadgets already. Her daughter has one and loves it. M says all we need is a slow cooker... I beg to differ. Fun info- that Instant Pot is one of Amazon's best sellers, it was designed by mechanical engineers who just wanted the best and safest cooker around. Me want. | ||
| Tootal |
Speaking of the Star Trek Q, my favorite Worf scene is when Q shows up stark naked aboard the Enterprise claiming he's become human. When he ask how he can prove it Worf leans over the rail and just says, "DIE". As far as the other Q we have a few in St. Louis. Pappy's is usually really good but when I took Crusty there it was later in the day and the ribs weren't quite as good as they usually are. There's another place called Bogart's but every time I go by there they have a line out the door! | ||
| Chauly |
Q39 in Kansas City! | ||
| Jaimec |
Speaking of BBQ: https://blog.motorcycle.com/2019/07/31/motorcycle- news/meat-us-in-sturgis/ | ||
| Ourdee |
Brad, Facebook Marketplace, 6 quart Instant pots are $40 all day long. People buy them. Then find out they have to clean the stainless pot. Then they sell them. I love Marcia, but she got it wrong on this one. In my opinion, the best side item is "Foxaroni" which is their home made shells and cheese with a ladle full of Brunswick stew submerged into the middle of it. OMFGSFD. Now if we are talking plain sides, Collard Greens win my heart every time. | ||
| 86129squids |
RD that's so funny, but true. REAL kitchen work is a beeatch. I'll look into that, thanks for the tip. I'll probably get one just to aggravate her.  |
