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(CNN)   CNN lists top BBQ joints in the country. The majority in Texas? Check. None in any other southern states? Check. List on the left, whinin' on the right, y'all   (eatocracy.cnn.com) divider line 341
    More: Obvious, Food & Wine, tailgate  
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8359 clicks; posted to Main » on 21 Sep 2012 at 11:47 AM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-09-21 12:16:18 PM  

Citrate1007: #1 People will never agree on BBQ
#2 If you need sauce at a BBQ joint then you suck at BBQ


BBQ Rule 4: The exception for using sauce (must be made on same site as BBQ) is when you've pulled the leftovers out of the fridge 3 or more days following - and need to bring it back to life.
 
2012-09-21 12:16:32 PM  
Never been to that place they list in Austin, will have to go sometime.

I tend to hit up Rudy's or the Salt Lick when i'm craving some bbq. Manns is passable, but I do not like their potato salad.
 
2012-09-21 12:16:39 PM  
2.bp.blogspot.com

Angels in Savannah, GA
 
2012-09-21 12:16:43 PM  

Perducci: You're all fat and I feel sorry for you that your culinary tastes are so narrow.


You must hate yourself to deny your craving for such ambrosia from the farm.
BTW, bean sprouts go great on BBQ too. Live a little.
 
2012-09-21 12:16:57 PM  
Van's Pig Stand - Norman OK

http://www.pigstands.com/locations.shtml
 
2012-09-21 12:17:00 PM  

Nightsweat: That list is every bit as good and accurate as their political coverage.

//Barbara Ann's Chicago FTW


I know it sounds cliche or touristy but I love Robinson's. And if you haven't had the rib-tips at Honey1, you haven't lived.
 
2012-09-21 12:17:09 PM  
In no particular order, my favorites:

Oklahoma Joe's & Jack Stack (Kansas City)
Mike Anderson's (Dallas)
Iron Works (Austin)
Pappy's (St. Louis)
 
2012-09-21 12:17:10 PM  
www.poolesbarbq.com

Website SUX

BBQ ROX!!
 
2012-09-21 12:18:54 PM  

carnifex2005: They're right. Texas BBQ is the best.


Which style? Central Texas, West/South Texas, or East Texas? All are very distinct and a completely different experience.

Now, if you would have said "Texas has the best BEEF BBQ," you'd be correct.
 
2012-09-21 12:18:58 PM  

ManRay: Texas has brisket down, but BBQ is pork.

The best tailgate BBQ is Boners BBQ. It's right next to Turner Field, so you can stop in before a Braves game and get a few pounds of pulled pork.


Any idiot can do pulled pork in a crock pot. It takes a real dedicated idiot to smoke a brisket properly.
 
2012-09-21 12:19:35 PM  
We just had this thread the day before yesterday


Also: NEW YORK CITY?!
 
2012-09-21 12:19:42 PM  
Uncle Billy's in Austin is the best bbq I've ever had in my life.

www.ohbeautifulbeer.com
 
2012-09-21 12:19:53 PM  
roadsandkingdoms.com

Ya'll shut the hell UP!
 
2012-09-21 12:20:11 PM  

ChipNASA: THIS is how you do BBQ *PROPERLY*
[1.bp.blogspot.com image 281x400]


FAIL

I do not see a juice puddle on the foil. "Fall off the bone tender" != turn to ashes when you eat them.
 
2012-09-21 12:20:37 PM  

CharlieBrown: [roadsandkingdoms.com image 605x453]

Ya'll shut the hell UP!


THAT's how we do it.
 
2012-09-21 12:20:40 PM  

Fano: Also: NEW YORK CITY?!


notsureifserious.jpg
 
2012-09-21 12:20:42 PM  

The Southern Logic Company: I highly distrust any "BBQ" restaurant north of the Mason Dixon, especially those run by chefs


It's not that hard to figure out if a place does actual BBQ in the north. You can usually smell the smoke before you even enter the place. If you don't smell smoke at all, beware, you may be getting the "meat jello" variety of ribs.
 
2012-09-21 12:22:22 PM  

ManRay: Texas has brisket down, but BBQ is pork.

The best tailgate BBQ is Boners BBQ. It's right next to Turner Field, so you can stop in before a Braves game and get a few pounds of pulled pork.


FALSE

BBQ originated with the use of Pork being dominant, but officially (as various regions have other items in abundance), BBQ can be Pork, Beef, Poultry, Fish, Llama, Frog, whatever.
 
2012-09-21 12:22:30 PM  

abhorrent1: And if you haven't had the rib-tips at Honey1, you haven't lived


I bring a tips-and-links combo from Honey 1 to whatever Super Bowl party I go to every year. As good as the tips are, the chunks of hot links disappear even more quickly.
 
2012-09-21 12:22:50 PM  

Cythraul: xxmedium: Cythraul: [www.delish.com image 400x400]

Look at the deliciousness that is a North Carolina pulled pork sammich.

Only one problem: the coleslaw is on the side instead of IN the sammich.

I actually don't like coleslaw in my PP sammich. Come to think of it, I don't like coleslaw at all. I know, I'm a baaad southerner.


It's not your fault. Most people can't make slaw worth a damn. Most of the time I encounter it, it's just cabbage slathered with mayonnaise and sugar. You need mayo, mustard, and a touch of sugar, not to mention a little vinegar. Add some hot salt and you've got something good enough to eat by itself.
 
2012-09-21 12:24:57 PM  

TheDumbBlonde: I once had a very nice woman explain to me that where she ws from in Michigan, they would simmer raw baby back ribs in Kraft Honey BBQ sauce. I could only stare incredulously.


Well, that's the way we had ribs when I was growing up, but we've come a long way since then. Where I'm from in Michigan, we dry rub ribs, shoulder and brisket and then slow cook the meat at 200-degrees while lovingly wafting hickory, cherry and applewood smoke over the glistening lumps of protein.

Our sauce is a ketchup/vinegar sauce balanced with a bit of maple syrup and spiced up with sambal oolek. We lightly sauce the pulled pork, glaze the ribs, and serve the brisket with its natural juices.

I'm cooking 30 pounds of ribs and 10 pounds of chicken thighs tomorrow for a birthday party at the neighbors.
 
2012-09-21 12:25:22 PM  

GQueue: The Southern Logic Company: I highly distrust any "BBQ" restaurant north of the Mason Dixon, especially those run by chefs

It's not that hard to figure out if a place does actual BBQ in the north. You can usually smell the smoke before you even enter the place. If you don't smell smoke at all, beware, you may be getting the "meat jello" variety of ribs.


Not saying I'm closed minded, I just distrust it. That is a good rule of thumb for any BBQ restaurant. If you don't smell smoke when you're walking up, beware.
 
2012-09-21 12:26:01 PM  

PallMall: ChipNASA: THIS is how you do BBQ *PROPERLY*
[1.bp.blogspot.com image 281x400]

FAIL

I do not see a juice puddle on the foil. "Fall off the bone tender" != turn to ashes when you eat them.


You miss the point of that post.


(look at the photo name)

/trolllilolololololololo

+10/10 YES!!
 
2012-09-21 12:26:10 PM  

jayhawk88: That vinegar-soaked crime scene you Southerners want to call BBQ isn't BBQ, it's a lie made flesh. Hang your heads in shame.


This, Kansas City I'm lookin' at you.

Seriously, actual douche bags from the 60s have less vinegar in them.
 
2012-09-21 12:27:20 PM  
I agree with the "you can smell the smokey goodness before you see it" way to know you're getting in to some good BBQ. Also if the pit is constructed out of something completely random and improvised is a good sign as well. Some of the best BBQ I've ever had came out of a pit that was made with the trunk of an old Lincoln Continental. And if the place looks like it's about to fall down is another good sign.
 
2012-09-21 12:28:25 PM  
s3-media3.ak.yelpcdn.com

Pecos Bill's BBQ
1551 Victory Blvd
Glendale, CA 91201
(818) 241-2750
since 1946

Yelp Rating 3.5 stars
 
2012-09-21 12:28:32 PM  
As an aside. I'm rather pleased to have seen more than one BBQ link greenlit in the last few days.

We need a BBQ tab on Fark.
 
2012-09-21 12:28:37 PM  
go to the poor parts of south carolina. find a town, go to where the black folk are eating. you have just found better bbq than 9/10th of anywhere else period.
 
2012-09-21 12:29:12 PM  

trappedspirit: kobrakai: abhorrent1: No Memphis? FAIL!

Which restaurant? If you say Rendezvous I'm going to smack you through the internet. That place sucks.

Trying too hard to be "that guy"


Nope. The one time I went to Memphis I was told by several people to go there and was severely disappointed.
 
2012-09-21 12:29:22 PM  
There are effectively only four good places to get BBQ in the world:

www.ncbbqsociety.com

racersreunion.com

farm4.static.flickr.com

3.bp.blogspot.com 

And Ed Mitchell doesn't count; he doesn't cook any of the pigs at The Pit, or whatever Raleigh calls that overpriced joint these days.
 
2012-09-21 12:30:47 PM  

Cythraul: The best BBQ is from North Carolina.

No, I don't care if your opinion is contrary to mine. You are wrong.

You.. are... wrong.


THIIIIIIS!!!
 
2012-09-21 12:31:07 PM  

Double_B: Uncle Billy's in Austin is the best bbq Beer I've ever had in my life.

[www.ohbeautifulbeer.com image 604x594]


As a weekly drinker at UB, I would put their BBQ at about 6 out of 10, but their Hop Zombie IPA at about a 9.9 out of 10.

Texas BBQ = Smoked Ribs & Brisket = Food of The Gods. Black's, Cooper's, Salt Lick, Franklins, J. Mueller's, these are houses of worship.

But even I think this list is way too biased.
 
2012-09-21 12:32:58 PM  
encrypted-tbn1.gstatic.com
 
2012-09-21 12:33:09 PM  
Austinite here. I don't go apeshiat over the Lockhart BBQ places. I don't need to go that far to get some mighty fine smoked meat goodness. My favorites are Mann's Smokehouse and Chief's BBQ. Chief's delivers BBQ! Do you hear me? BBQ delivered to your house. 

chiefsbbq.com
 
2012-09-21 12:33:39 PM  
the truth is once you've had really good, competition style, BBQ you'll realize restaurant BBQ isn't that good. you just can't mass produce that high quality. it would cost you $30 a plate.
 
2012-09-21 12:34:24 PM  
Cooper's BBQ in Llano.

/off to RTFA...
//List failed, but at least Kreuz Market got a mention 
///It's all about the meat
 
2012-09-21 12:34:57 PM  

kobrakai: trappedspirit: kobrakai: abhorrent1: No Memphis? FAIL!

Which restaurant? If you say Rendezvous I'm going to smack you through the internet. That place sucks.

Trying too hard to be "that guy"

Nope. The one time I went to Memphis I was told by several people to go there and was severely disappointed.


Central BBQ, Three Dancing Pigs, or elsewhere. We had a lot of good recommendations in the last thread.

I liked the ruling that you should smell the smoke outside, you should be vaguely worried about being knifed, and an old black man needs to be running the pit.

Weird List though. Texas x9 plus some place in NYC. Huh. To each their own with varieties of bbq, you just can't go wrong with different styles.
 
2012-09-21 12:35:07 PM  

Frosty_Icehole: It's not your fault. Most people can't make slaw worth a damn. Most of the time I encounter it, it's just cabbage slathered with mayonnaise and sugar. You need mayo, mustard, and a touch of sugar, not to mention a little vinegar. Add some hot salt and you've got something good enough to eat by itself.


Pretty similar to what I use -- cabbage, carrot, red onion, mayo, sugar, vinegar, whole-grain mustard, salt & pepper, some ground cayenne, and then a few dashes of tabasco at a time until I think it's good to go. Last picnic/bbq I brought it to I had at least five people ask me for the recipe. Goes great with damn near any BBQ or grilled food too - between the sweet of the sugar, the creaminess of the mayo, the acidity of the vinegar, and the spice of the mustard, cayenne and tabasco, there's something that connects with just about everything in it.
 
2012-09-21 12:35:28 PM  

palladiate: Cythraul: You.. are... wrong.

Nope, I'm not wrong. The best barbecue is from EASTERN NC. You missed a word.


+1

/ where the weak grow strong and the strong grow great
 
2012-09-21 12:37:46 PM  

LurkinFarker: ChipNASA:
/screw you NC with your mustardy vinegar crap


Mustardy vinegar is almost entirely a SC thing. And unlike basically everything else to come out of that state, it ain't bad.


Yeah, mustard BBQ is for sandlappers. But my grandmother was from Gaffney, so she would occasionally make mustard sauce just for a change. However, on her marriage to my grandfather she did two wise things: shift from the Baptis church to the Presbyterian, and switch from mustard to vinegar-pepper sauce.

/tomato sauce is ketchup
 
2012-09-21 12:37:50 PM  

clintster: FTFA: Hill Country Barbecue - New York City and Washington, DC

NEW YORK CITY?


...and we're done.
 
2012-09-21 12:38:26 PM  

starleen: Austinite here. I don't go apeshiat over the Lockhart BBQ places. I don't need to go that far to get some mighty fine smoked meat goodness. My favorites are Mann's Smokehouse and Chief's BBQ. Chief's delivers BBQ! Do you hear me? BBQ delivered to your house. 

[chiefsbbq.com image 850x637]


The smoke ring on that brisket looks a little weak there, podnuh.
 
2012-09-21 12:38:35 PM  
Reading these lists and these threads gives me a reason to be thankful I live just wet of Austin. It's generally a five minute drive to just get pretty good BBQ and less than hour to about a dozen "Best of" places in Texas, not counting tailgiting on Saturdays and firing up the smoker on holiday weekends.
 
2012-09-21 12:39:45 PM  

Texian: just wet of Austin


*West* of Austin. Wet in Austin is a whole other subject.
 
2012-09-21 12:40:15 PM  

PallMall: carnifex2005: They're right. Texas BBQ is the best.

Which style? Central Texas, West/South Texas, or East Texas? All are very distinct and a completely different experience.

Now, if you would have said "Texas has the best BEEF BBQ," you'd be correct.


Indeed. I've had a lot of very good barbecue in South Texas (San Antonio has a ton of good barbecue joints). But I've been pleasantly surprised by the remarkably good barbecue in rural Central Texas (which has far fewer barbecue joints than SA). Central Texas tends to serve the brisket with white bread instead of flour tortillas, and the meat is more smoky than sweet.

Beef or pork? Doesn't matter. I like barbecue of all kinds. What sucks is living in a part of the country that has NO barbecue joints. Been there, done that, never again.
 
2012-09-21 12:40:46 PM  

mr_bunny: For 2 Texas brothers to move to Atlanta and bring Texas BBQ there, and succeed, is quite a thing.


Exactly.

Pulling off Texas style brisket in Georgia is not an easy thing. Daddy D's is just down the street yet Fox Brothers still has a wait for dinner.
 
2012-09-21 12:40:49 PM  

Cythraul: [www.delish.com image 400x400]

Look at the deliciousness that is a North Carolina pulled pork sammich.


Actually, the picture in the article is classic BBQ Tray presentation in NC. We don't "pull pork" here and the above doesn't look "classic" to me.
 
2012-09-21 12:40:50 PM  

TheraTx: the truth is once you've had really good, competition style, BBQ you'll realize restaurant BBQ isn't that good. you just can't mass produce that high quality. it would cost you $30 a plate


$36, if you locate it in a high-rent area of Chicago and have been on one of those BBQ reality shows. Chicago Q has their regular ribs and then a limited quantity of "competition" ribs.

No, I haven't eaten there, so don't ask me if it's any good.
 
2012-09-21 12:41:09 PM  
Didn't we just have this discussion? Link
 
2012-09-21 12:41:34 PM  

Citrate1007: #1 People will never agree on BBQ
#2 If you need sauce then you suck at BBQ


The reason people will never agree on BBQ is that there are so many flavoring and seasoning options. Most of the BBQ places I have been to in Memphis get the meat right. It's not hard. Just takes time and therefore preparation and planning. The next part is the sauce or rub. Some places will serve you pulled, smoked meat and let you flavor it how you want from a variety of house blended sauces. I've used this method at home when serving several people. The meat is great just smoked. But if you are against adding some heat or sweet then we are going to have to agree to understand that you are wrong. :P
 
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