Anyone tried slumming it with the Alton Brown Flower Pot Smoker?



Seems easy and like it could feasibly work, but anyone have any experience with it?

Here is my post mentioning 2 places >>>>>>> I think are much better than most places. I lived in Memphis for 15 years up until August of 2011.

Rendezvous has fast service if you order Ribs. Its really crowded and famous but entirely overrated.

If you are in Memphis or the Memphis area, Germantown Commissary is ****ing awesome (it's in Germantown, TN)--its small and near a rail road track which can be annoying--I went to Church for a long time right across the street from the palce. I like Central BBQ, there are 2 locations one on Central the other on Summer. Corky's has a cheesy, franchise type feel. It's okay if you are from out of town but there are better if you know the lay of the land. The Bar B-Q shop in Mid-town is also very good.

I haven't frequently interstate bbq but its also known to be pretty good.

My point wasn't to crap on him, I just think if he thinks Corky's is great--he is really missing out on the real top tier BBQ from Memphis.

Personally thanks for thinking I'm from NC txdome....it's much nicer than Memphis, TN...but I honestly know a pretty decent amount about Memphis BBQ and little about NC BBQ. I wouldn't even know what places to recommend around here for BBQ, but it's entirely a different type of BBQ.

Lets do a meetup at John Mueller's trailer.

Heading to Lockhart today, gonna do lunch at Black's then swing by Kruez for take-home MEAT

you jelly?

.

Got an inspiration out of this a couple of years ago and scavenged around the summer house, discovered:
1) a ~30 year old nearly unused "smoker" (a heavy-ass metal pot handmade of 316 steel)
2) a gas burner used for a paella pan
Result:
Some arctic char being smoked (albumin coming out of the thermometer hole, drip pan underneath). The gas burner is underneath the smoker so it's not the most fuel economic way but hey it works Adding the wood chips is a little inconvienient since you have to lift the food to do that.

My sister is back from Germany and decided she wanted some ribs. I told her to pick some up and I'd cook them up for her. She wasn't paying attention and picked up a rack of beef ribs.

I have never done beef ribs.

So I looked up some recipes and methods and here's the result:





They came out very tender and tasty. I'm used to pork ribs all sauced up but these have a good flavor without. The three smaller pieces are some short ribs that my other sister had left from a side of beef.

Good looking ribs, nice smoke ring.

Although if bread is served with ribs it must be white bread

Rendezvous ribs are good but their sides are just so so to me. The interstate bbq does have a good sandwich. If you come through Alabama Dreamland has killer ribs but I think their sauce is what makes them good.

lolno

Cornbread is fine. I just mean if you're gonna pull bread out of a bag to sop up your sauce, it should be wonder bread. Wheat bread in that spot is just wrong.

cornbread >>>>>>>>>>>>>>>>>>>>>>>>>> white bread >>>>> wheat bread


lolwheatbread


people who eat wheat bread with their ribs do not deserve to have ribs in the first place

The wheat bead was just sitting next to the cutting board. It's for sandwiches, not to eat with ribs.

Rendezvous' slaw is awesome, but you have to like spicy slaw. Their beans are terrible.

Agree about Dreamland. Their sauce reinforces the belief that white bread is tops. The Dreamland in Tuscaloosa used to have a sign which read: "No beans. No slaw. Don't ask." What else needs to be said?

Nor to even appear in pictures with ribs. Life lesson learnt.

At least I'm posting pics.

Those turned out to probably be HS girls. You have no idea how glad I am I never was able to get a pic.

The famous BBQ joints in the Austin, TX area (E.g., Smittys, Kreuz, Muellers, etc.) serve generic grocery store white bread with their ribs.

True, but eating bread with bbq is still amateur hour. Pickles and/or jalapenos plus meat is all that is needed for your meat.

if you are real old school, saltine crackers also acceptable with TX BBQ.

Guys,

Mostly agree w/ the posts above. Jalapeño cheese bread tho!

Grunching most of this thread.

I am also from the Austin, Texas area and I feel like I didn't even know what BBQ was until I got there. I think the Salt Lick is here-and-there, as some nights it is an upper-tier destination while on others it is decidedly mid-tier. My inlaws thought it was the best BBQ place they had EVER been to, and everytime they visit they only want to go there. I am trying to get them to take a swing around the ring just to figure out all the amazing places this region has to offer.

Also, best value in BBQ anywhere has to be Chisholm Trail in Lockhart, TX. Prices there are so ridiculously cheap that even though it is marginally worse than the other joints in town, one could probably afford to head there two and half times for just one visit to Black's/Smitty's/Kreuz.

I can't cotton to you fancy boys and your Wonder bread. The only accompaniments I will tolerate with ribs are hard tack crackers and the company of a shingles-ridden inbred by the name of Buttons.

I just looked that place up and it is cheap, but driving 45 minutes each way from Austin to save $10 and get inferior bbq is ******ed.

I kinda work down there so I don't really drive down just for the BBQ anyhow. If it was 45 minutes each way just for cheap BBQ I would save save a little and get the better stuff (the place is still pretty damn good mind you).