Wil Myers Slams KC Barbecue; Malcontent Likely to Be Traded Soon

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Renal Ass Toffy

But its not a BBQ place, I thought it was a famous music venue that has closed.

But Dinosaur BBQ is better.

Dinosaur BBQ at 125th and Riverside

yeah no shit

Barbecue in Elizabeth City, on the Atlantic coast. It’s not my to taste at all. They have barbecue sauce on the table, but they only use a spiced vinegar during cooking. If you put sauce on it, someone will always say “Y’all put ketchup on that?” It looks like Lexington style is a little more conventional. From Wilipedia:

Carolina barbecue is usually pork, served pulled, shredded, or chopped, but sometimes sliced. It may also be rubbed with a spice mixture before smoking and mopped with a spice and vinegar liquid during smoking.

Two styles predominate in different parts of North Carolina. Eastern North Carolina barbecue is made by the use of the “whole hog”, where the entire pig is barbecued and the meat from all parts of the pig are chopped and mixed together. Eastern North Carolina barbecue also uses a thin sauce made of spices and vinegar. Western North Carolina barbecue is made from only the pork shoulder, which is mainly dark meat, and uses a thicker sweetened tomato-based sauce. Western North Carolina barbecue is also known as Lexington barbecue, after the town of Lexington, North Carolina, home to many barbecue restaurants and a large barbecue festival, the Lexington Barbecue Festival.1112

Kreutz’s was the original name at the location that Smitty’s now inhabits. Smitty’s is awesome.

I also like Black’s in Lockhart, which is cafeteria style.

As for the best, I’ll get to that in a second.

but I can’t remember how anything in particular tastes, now that I’m thinking about it. But I can remember exactly how both Bryant’s and Gates taste. Bryant’s sauce doesn’t taste like any other BBQ sauce I’ve had.

Lots of great, profitable places are only open for lunch. You only need to staff one shift. You are busy every day with a line two-blocks long (not exaggerating) for lunch. You build up word of mouth complete with the stories of waiting in line and then having this fantastic food served by the man responsible for it. Foodies eat that shit up. He bought that second smoker a few months ago, but they are dealing with a spatial issue, and all the meat is smoked for 18 hours.

The son of Louie Mueller, who the Franklin’s original smoker came from, opened up a place recently that’s in a trailer in South Austin, but I haven’t been there yet. It’s supposed to also be awesome. Texas Monthly’s cover story this month is about the two places.

I really need to try JMueller’s on S 1st.

Of the Austin places, I have a soft-spot for Ruby’s. I love their pulled pork sandwich (I’ve probably had it about 150 times, no joke) and their sauce clicks with me. Lambert’s is great, but I have a hard time justifying dropping ~$80 on BBQ for two when there are so many great options for much, much less. I’ve had Iron Works and Pok-E-Joe’s a lot (work related) and don’t particularly like either. Artz and Green Mesquite are both all right, but I’d never go out of my way for either. I’ve never been particularly impressed by Stubb’s. I’ve always wanted to try House Park, but its hours suck for me. I’ve heard mixed reviews of Live Oak, but nothing that has me salivating.

do NOT eat it.

Smoked ham and dripping with melted cheese. Always feel bad about ordering but I figure the smoked ham makes it ok.

haha, that’s awesome

I hope your joking