BBQ, Barbeque, Bar-B-Que !

Man, I REALLY miss good BBQ up here in Vermont.

I grew up in Texas and believed that great BBQ is a right, not a privilege. Up here they dump some Kraft "BBQ Sauce" on some ribs, bake them in the oven, pop them on a grill to sear them -- and actually call it BBQ. There ought to be a law against that.

BBQ has to be cooked low and slow with SMOKE from actual wood, damnit

Every time I travel I make a point of finding and enjoying the best BBQ in the area. I have tried Carolina style, Memphis style, Kansas City style but keep on coming back to Texas style brisket and pork ribs as my favorite. But I do have to give Memphis style ribs a hearty endorsement.

I grew up with Sutphens (the original when Marge was the owner) BBQ in Borger, Texas with what I still think of as the very best BBQ joint in the world. The pork ribs at Dyers BBQ in Pampa, Texas are my current Gold Standard.

Any other affecianatos out there? Any joints out there worth a special trip?

 

Was it the Golden Rule in Irondale? If so, I have seen some good reviews on it online. Their sauce uses msg I have heard?

Thanks for the suggestion. I get to Maryland quite a bit too so if the name comes to mind let me know

 

Mmmm, your description has me salivating. I get to Chicago from time to time too. Might figure out how to make the next time sooner than later now.

 

A treasure I stumbled upon for anyone interested and find themselves in SE Arizona.

Reds BBQ in the little town of Patagonia, Arizona.
436 W Naugle Ave
Patagonia, AZ 85624
520 394-0284

Red had to move out of the Hill Country of Texas, where he was a pit master for many years and had won many BBQ contests, due to a bad case of cedar fever. He only cooks so much three or four times a week and when it is gone, it's gone. You can call in ahead of time and he will reserve your meat for when you show up. The ribs are sensational. As I remember they are served dry with the sauce on the side. Pungent, deeply smoked and slowly cooked out back on a grill he is happy to show you.

He has another joint in Benson, AZ which should be just as good where he is the other few days of the week.

 

MMMM thanks Evan. I used to go right by you, well by Springfield, at least twice a year when my family was still up in the Texas Panhandle. Perhaps I will find my way back down that highway once again someday.

Big Green Egg Kamado cooker? I do some pretty darned good pullled pork on my Brinkman's Pro too. Do you finish in foil with that rig?

I like the Memphis Magic BBQ sauce ( http://www.thesmokering.com/Recipes/MemphisMagic.jsp) for pulled pork a lot, but also make North Carolina mustard sauce for others who prefer it in my family. I love pullled pork, but, like you, don't prefer the vinegar based sauce all that much.

 

Vince, thanks a ton. (so to speak ). I just checked out the reviews for The Smokehouse and you have remembered what it should taste like very well.

Now let's see, New Milford is a perfect trip for good mpg for the new Prius -- hummmmm. :lol:

 

I have eaten at Smokey Bones and really liked it. Have heard about Red Bones in Somerville, but haven't gotten to eat there yet. I didn't know they had one in Cambridge. This might be the kick in the butt I need 'cause I love it spicey and I used to work in Harvard Square in the early 70's and like having an excuse to get back there.

Thanks

 

Oh man, does that sound tempting! I'm not a person whose ribs you can see, but I am a rib person. Ya just never know, I might take you up on that very nice offer Jack.

I have been out your way to look for the Yellow-billed Magpies which only occur in a very small area west of Sacramento -- the Yolo County Framland. (We found two of them for our life lists too :lol