Blacks SUCKS, you should be kicking yourself in the face if you drive all the way out to Lockhart and go there instead of Smitty's or Kreuz's (though these two may not be open on Sundays.)

Stubbs is famous because of their outdoor music amphitheater, not for their bbq (although I notice they've done a fine job selling their sauce at the store).

The WSM bullet smoker is sounding awesome, I think I may have to buy one.

Here is a TR for a brisket smoke my friend and I did awhile back:

http://forumserver.twoplustwo.com/34...w-pics-245647/

Best BBQ in KC

So do all Kansas City BBQ places have burnt ends? because I hear thats the best.

LC's is awesome. I also like Big T's on Blue Ridge Blvd.

Also, I don't really get the "super sweet" rep KC sauce has. People thinking KC Masterpiece is what all KC sauce is like, imo.

I have a WSM as well, and virtualweberbullet.com is cool, and I read it some, but I prefer smokingmeatforums.com, personally.

And yes, burnt ends are the way that Jesus tells us he loves us.

Jack Stack is decent, but it doesn't measure up to these, or LC's, or Rosedale's or probably a dozen local joints we don't know about imo. The only reason everyone knows about LC's is it's proximity to the sports complex. There could be an equivalent somewhere on Paseo that only diehards know about.

Also the service at Jack Stack is the worst corporate over-attentive annoying crap. I feel like I'm at an Outback Steakhouse. Don't ****ing come to my table 20x and ask to clear plates that obviously aren't finished. Ugh - BBQ should never be served like that. EVER.

Nothing beats Gates imo. Bryant's sandwich close second.

I'm assuming chain restaurants like Famous Dave's (don't know if that's even a chain I've seen 2-3 of them though) are crap relatively? I love it though.

The first time I went into Gates BBQ I was greeted with "HI, MAY I HELP YOU?!?!?" If you didn't answer quick enough, they went on to the next person. The Soup Nazi had nothing one the Rib Nazis at Gates.

Oh HELL yes!!!

That does it, I'm going tomorrow.

Does anyone know if there are different regulations regarding cooking temps at a cook-off vs. a brick & mortar restaurant?

Specifically, my wife and I have gone to the Best of the West cook-off in Reno a couple of times now, and we really liked Memphis Championship BBQ's ribs both years. We decided to hit one of their locations in Vegas in '08, and it was disappointing. The meat was pretty overdone and dried out, whereas their ribs at the festival has been really juicy. Just a bad night, or do they have to cook to a higher temp in the restaurant?

more than likely no, but this would be a local issue and not universal

I was just pointing out it's called a crutch -- not in any derogatory way. I always foil my brisket from about 180-190 degrees then finish without it.

I generally don't foil a pork shoulder though. I think it stays plenty moist without.

A coupla comments: Ruby's, on Guad & 29th in an old Toddle House, is one of my favorites. Best sides in Austin. (Was once tied with Artz, but I believe Artz may have gone over to the Dark Side and started buying their sides.) I love their BBQ, but not everybody does.

Elgin sausage is any sausage made in Elgin, heh. There used to be several butcher's making it, then there were only two. A couple of years ago, one of them died. I don't know if the family is keeping the business going or not, so they may be down to one. Some of the Elgin sausage used to be pretty spicy, but i don't think any of it ever had any japs in it. I still like it.

There used to be a Jamaican BBQ place in Marble Falls called the Jamin' House Cafe. I don't if they are still in business, but in the 90s I thought they deserved to be designated a National Treasure. Would enjoy hearing from anyone who has been there lately.

Another addict! All BBQ joints have burnt ends and most of them throw them away. I always tell the counter man that I'll take then ends, and I usually end up up with three times the amount that I am supposed to get.

I found out 15 years ago that they are bad for me, but it was too late to stop eating them. If there was a twelve-step program to get off of burnt ends, I wouldn't join, I've made my life choice and am willing to face the music.

Want to try beer can chicken and some baby backs this weekend.

Does anyone have a good dry rub recipe or each or one that works for both?

Rec's for the best BBQ in Memphis?

rub:
6 tbsp paprika
2 tbsp fresh ground black pepper
2 tbsp coarse sea salt
2 tbsp sugar
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 teaspoon cayenne

Injection liquid:
12 ounce beer
1/4 cup vegetable oil
1/4 cup cider or white vinegar
2 tsp rub (above)

For each chicken:
12 ounce can of beer, drink half, remove top of can w/ can opener
1/4 cup onion, chopped
1/8 cup cider or white vinegar
2 garlic cloves, minced
combine everything in beer can, then insert into the chickens

Also I really like this sauce for beer can chicken, got some kick to it
16-oz peaches in heavy syrup, undrained
1/4 cup minced onion
3 tbsp minced pickled jalepenos
2 tbsp peach or mango chutney
2 tsp pickling liquid from jalepeno jar
2 tsp packed brown sugar
1/2 tsp worcestershire
1/2 tsp salt
1/4 tsp ground cumin
Mix everything in saucepan, bring to simmer, reduce heat and cook for about 25 to 30 minutes

Another good chicken rub I've used
1 cup cane sugar
1/2 cup onion salt
1/2 cup garlic salt
1/2 cup paprika
2 tbsp chili powder
1 tbsp black pepper
1 tbsp lemon pepper
1 tbsp cayenne
1 tbsp rubbed sage
1 tbsp dried basil
1 tsp crushed dried rosemary

^^ rub sounds awesome

Charlie Vergos Rendezvous.

Also a 3 lb brisket on the second rack. Smoked 9 hours. Ribs are awesome, about to cut into the brisket.

rubbed with:
1 cup cane sugar
1/4 cup sea salt
1/4 cup garlic salt
1/4 cup celery salt
1/4 cup onion salt
1/2 cup paprika
3 tbsp chili powder
2 tbsp black pepper
1 tbsp lemon pepper
2 tsp ground sage
1 tsp dry mustard powder
1/2 tsp ground thyme
1/2 tsp cayenne

Mopped with:
12 ounces beer
1/2 cup cider vinegar
1/4 cup vegetable oil
1/2 onion, chopped
2 garlic cloves minced
1 tbsp Worcestershire
2 tbsp of the rub above
brought to simmer, mopped 3 times

Some brisket I made last year, just salt and fresh ground pepper smoked overnight with apple chips:

I grew up in Syracuse. Dinosaur is one of the very few things I miss. I've never had better pulled pork.

Are there any good BBQ places in Vegas? So far the best I've been to is RUB at the Rio, which is not impressive.

i don't know anything about smoking cheese, although it is cold-smoked
(right?)... but if you're smoking two completely separate things on one smoker in one day you're doing it wrong.

especially since i assume cold-smoked cheese is done at a super-low temp that'll take much longer than something done at 225 or so.

i can't wait to do me some cheese tho.

You don't want to put much more than 2 hours of smoke on cheese, even at cold temps. It absorbs a lot of flavor from the smoke very quickly.

A bump and grunch....


Can anyone recommend a small smoker for the novice BBQ'er? Also, any good and reliable BBQ resources on the net? I mean I know there are a bunch out there but where do you like to go to learn techniques etc?