That's not true. Soulfire is really solid. Redbones is good also

Imo foiling bbq isn't a crutch or "cheating" but just a method in your arsenal.

So is a microwave. But seriously, I hear ya. And TBH I use the gasser way more then the smoker these days, even for smoked ribs (I toss wood chunks on the flame tents for smoke) so I really can't talk.

Thread is making me hungry.

And one vote for all the upstate NYers and DInosaur BBQ. Unbelievable stuff.

http://www.blueribbonbbq.com/

YES....had a good friend that went to Syracuse. And let me tell you, I HATE SYRACUSE. Its always cloudy/raining/snowing/dreary and everything seems depressing. Dinosaur BBQ is the place I could find happiness in that hellhole of a city.

(Sorry to anyone from Syracuse)

Does anyone do brown sugar in their rub? I did it once and although I liked the taste the candied/hard texture kind of rubbed (no pun intended) me the wrong way.

When I get my first home (hopefully by April) I'm looking forward to practicing my bbq skills, which right now are at 0.0.

OMG this thread makes me hungry

I use brown cane, you really need to run it through a blender or coffee grinder to powerder it up, or else, ya, it does get kind of gritty

Incredible.

I use light brown sugar in my dry rub and have never had it come out gritty or solidify/caramelize. I use a 1-1-1 salt/sugar/seasonings ratio, typically.

What has happened is that my heat gets out of control (I use a barrel grill and not a real smoke), and in my opinion I get too much char on the outside. I believe this is in part from burnt sugar.

The last batch I did, I actually did with no sugar in the rub: half salt, half spices/seasonings. Overall I'd say it was a touch too salty, but there was better color, less black and more brown. Next batch I'm going to add some sugar but not the 1-1-1 ratio again.

If you have a better setup and can more closely control temps, this may not be an issue for you.

Not saying it's the best but since there is a definite lack of non-chain choices in Boston...Redbones in Davis Sq, Somerville is consistent, tasty and very reasonably priced.

Added benefit is that after dinner you can walk out the door and choose between 6 bars that usually have more skirt than a Macy's.

amobea ever eat at City Market in Luling? I have to say of all the places ive tried that is by far my favorite.

I am so going to cook up some ribs this week. Like so many people have said, this thread is making me hungry. I'm also thinking of having a Super Bowl party. If I do I might have to smoke another turkey. Here's the one I did for Thanksgiving:

My BBQ sample size is small and I'm not at all an expert, but recently I found myself stuck in Olathe, KS for a night and the guy at the airport said "If you want to get a taste of some really good KC BBQ, here are directions to Oklahoma Joes." I was skeptical, as I've been to quite a few good spots in Memphis. But after checking it out I can't imagine there exists a more delicious pulled pork sandwich than the one I had that night.

Oklahoma Joe's brisket is really good too.

Sugar burns at 325 degrees, so if you run higher heat or have temperature control problems, use less sugar.

I did some beef ribs over the holidays.

mmmmmm dino bones

been eating a lot at this little tritip place near me called Romi's. the sandwiches are pretty good. their bbq sauce is really thick and kinda spicy. I usually just add raw onions and salt/pepper and a little xtra bbq sauce(they cook it in if you ask) and damn that's good.

Go to Thelma's BBQ some time. It's a shack just on the east side of downtown, Thelma serves up the 'cue to a line of people, pretty cool to see the dudes in power suits from downtown next to the hood dwellers, all waiting to get delicious ribs and brisket.

Lexington BBQ, accept no substitutes

also BBQ is a noun, not a verb, heathens

Sounds interesting. Never been there. Reading those comments though make it sound like the proprietor is a huge *****. Is the service really that bad?

I have a weber q grill. Singular circular gas heating element. Not a huge grill. Is it possible and or is it worth it to try to do this gas grill smoking technique?

Someone just pointed me to this smoker. Looks cheap enough to try out smoking some meats then move up to charcoal. Gonna see if I can go check it out later.

http://www.acehardware.com/product/i...LAID=109385303