Really come to love the BBQ I was lucky to enjoy when I lived and went to school in Arkansas, sort of crossroads between a lot of the mentioned styles so far.
Memphis was always a destination in the spring for the Memphis in May BBQ competition. The local place I always visit is Charlie Vergo's Rendezvous. The best way to describe how to get there is to go to the Peabody Hotel lobby bar (patronize or not), watch the duck master march the ducks from the large lobby fountain, along the red carpet rolled out for them, to the elevator and their evening trip to their rooftop aviary. When returning your empty to the bar, ask how to ge tot the Rendezvous. They'll point to the door that, when you exit it, will have you in eyeshot of the door a half block away leading down the stairs to the BBQ restaurant. Andy Cheatham Pittsburgh (after several locations "down there") On Thursday, November 20, 2014 7:06:08 PM UTC-5, Jim Bronson wrote: > > I like to go to Gates in KC and get a "pound an" in other words a > sandwich with 1.5 lbs of brisket on it, and also some burnt ends and > baked beans. > > KC is hickory sauce BBQ, whereas down here in Texas it's vinegar and > mesquite. Of course in Carolina it's mustard, and BBQ is pork. > > Lockhart is all about BBQ as Ron mentioned, they have like 4 BBQ > places in about a 10 block radius. I like it because it's less > pretentious than the popular places like the Salt Lick and County Line > in Austin. Plus you can ride your bike to Lockhart without fearing > for your life. I would never ride my bike on the roads to the Salt > Lick, too many drunk cowboys in trucks and SUVs, and no shoulder. > > On Thu, Nov 20, 2014 at 3:18 PM, Tim Gavin > <tim....@littlevillagemag.com <javascript:>> wrote: > > No no no. Kansas City style is decent; at least it's proper "BBQ". > > Meaning, it's slow smoked. I had some great BBQ at Arthur Bryant's and > > Oklahoma Joe's on my last trip to KC. > > > > I also love west Texas spicy BBQ brisket, Carolina Gold, tart Virginia > > style, smoky Alabama style, Tenessee dry rub, et al. > > > > Growing up in Iowa, I was introduced to Iowan "BBQ". Meaning: > un-smoked > > chicken or beef roast, cooked in a crock pot with syrupy sweet > store-bought > > (often Cookie's) "barbecue sauce", then scooped onto white bread buns > like a > > sloppy joe. > > > > That is the worst style, by far. Un-BBQ! Church lady BBQ! > > > > There are now a couple decent BBQ joints up here, with proper smokers, > > usually started by southern emigrants. > > > > But then, smoked BBQ is traditionally a method to prepare sub-standard > cuts > > of meat and keep them moist. In Iowa (a top pork producer), we get the > pick > > of the pig that doesn't need to be smoked. I never saw all the other > parts > > (jowls, feet, neck, etc) until I visited the South! > > > > Tim Gavin > > Cedar Rapids, IA > > > > On Thu, Nov 20, 2014 at 1:57 PM, Goshen Peter <uscpet...@gmail.com > <javascript:>> > > wrote: > >> > >> Oh no Ron, lets keep it friendly and agree that Kansas style is the > worst > >> at least? > >> > > > > -- > > You received this message because you are subscribed to the Google > Groups > > "RBW Owners Bunch" group. > > To unsubscribe from this group and stop receiving emails from it, send > an > > email to rbw-owners-bun...@googlegroups.com <javascript:>. > > To post to this group, send email to rbw-owne...@googlegroups.com > <javascript:>. > > Visit this group at http://groups.google.com/group/rbw-owners-bunch. > > For more options, visit https://groups.google.com/d/optout. > > > > -- > Keep the metal side up and the rubber side down! > -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To unsubscribe from this group and stop receiving emails from it, send an email to rbw-owners-bunch+unsubscr...@googlegroups.com. To post to this group, send email to rbw-owners-bunch@googlegroups.com. Visit this group at http://groups.google.com/group/rbw-owners-bunch. For more options, visit https://groups.google.com/d/optout.
