The BBQ Thread

Here is an AMERICAN BBQ MAP. At first glance, it looks like they dissed Maryland, but if you look close, you'll find Baltimore and you'll also see icons of PIONEER PIT BEEF and JAKE'S GRILL which are, literally, my two favorite pit beef places. Also a nice big tall bottle of horseradish mayo is featured.

american bbq map 688b7f379aa1b90c8b6eb707_Webflow_Mockup-BBQMap.jpg



They did a good job with Maryland, but they missed 2Fifty Texas BBQ in Riverdale. It's really outstanding and if you're in Maryland, it's worth a try, even if you think your own bbq is just fine. Lots of variety. Excellent beef ribs. Poblano sausage is off the chart. Banana pudding to die for.
 
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Mark The Homer said:
Here is an AMERICAN BBQ MAP. At first glance, it looks like they dissed Maryland, but if you look close, you'll find Baltimore and you'll also see icons of PIONEER PIT BEEF and JAKE'S GRILL which are, literally, my two favorite pit beef places. Also a nice big tall bottle of horseradish mayo is featured.

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Cool map. We ate at Parkers in NC a month ago. They do pulled pork with vinegar sauce and they chop it instead of pulling it.
 
Mark The Homer said:
Here is an AMERICAN BBQ MAP. At first glance, it looks like they dissed Maryland, but if you look close, you'll find Baltimore and you'll also see icons of PIONEER PIT BEEF and JAKE'S GRILL which are, literally, my two favorite pit beef places. Also a nice big tall bottle of horseradish mayo is featured.
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I made my first ever visit to Memphis earlier this month. The main purpose was to enjoy the Blues, BBQ and of course beer goes well with both.
I hit up a number of the places on the map - Central BBQ, Cozy Corner, and Charlie Vergos (at the FedEx Forum location while watching a Lakers Grizz game). I also had some at BB Kings, Elwoods and the Blues City Cafe. Had a little something at every place focused mainly on ribs and brisket. My favorite was Central by a nose and but I really enjoyed Elwoods (I think partially just due to location and bldg).

I ate so much BBQ (and gumbo) that I haven't thought about eating BBQ in 3 weeks
 
One of my bucket list things to do is trek to Texas and eat at Franklin's, Goldies, and a few others. I'll have to practice patience though since it sounds like you have to stand in line for half a day to enter those places.
 
Keeping it simple today. I love this Serious Eats Vietnamese Chicken recipe. It calls for baking the chicken thighs but I typically smoke/grill them on the pellet smoker because why not?

These have incredible flavor, and although it sounds like a LOT of fish sauce in the marinade, it really works. Only problem I have is, I am out of my favorite 'Red Boat' fish sauce and will have to use a subpar supermarket version. It will still be great though. Going to make some Cilantro-Lime Rice to go with it.
 
We'll be in Nashville for a few days after Christmas. Can any of you recommend any great BBQ joints?
 
Ashburn Dave said:
One of my bucket list things to do is trek to Texas and eat at Franklin's, Goldies, and a few others. I'll have to practice patience though since it sounds like you have to stand in line for half a day to enter those places.
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You can now order online and select a 2 hour window for pickup. (Franklins)
 
Doing a 3 lb chuck roast 'brisket style' on the Big Green Egg. No trimming needed, just dusted with a salt, pepper, garlic and onion powder rub, and smoking with apple chunks. Pasta salad to go with.
 
Chuck roast came out amazing - as good as any brisket I've ever had. A lot more practical than doing even a brisket flat since a roast is available in 2-4 lb versions. It still took a long time to do - about 7.5 hrs for a 3 lb piece of meat. I hit the stall and even after wrapping in butcher paper it took hours to hit my 195 degree target. Super juicy with a nice bark. Not quite the texture of brisket but still really good.
 
Boone said:
Chuck roast came out amazing - as good as any brisket I've ever had. A lot more practical than doing even a brisket flat since a roast is available in 2-4 lb versions. It still took a long time to do - about 7.5 hrs for a 3 lb piece of meat. I hit the stall and even after wrapping in butcher paper it took hours to hit my 195 degree target. Super juicy with a nice bark. Not quite the texture of brisket but still really good.
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Nice!
It's crazy how long those chuckies can take.
We used to call 'em "Poor Man's Brisket" but they're so expensive now that the name no longer applies...
 
Our deck is very small so wife got me a Ninja Woodfire for Christmas. First thing on it was Pork Loin since it was sell by of today. I have not done any real grilling/smoking/anything before, but this came out pretty well. Big thing to change I think is I gotta wrap it up to rest, I just let it sit and in the 10 minutes after I took this picture it leaked a ton. Still was super insanely juicy tho.

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Also bought some ribs and a chuck roast to make, and wife was like "but I wanted something for pulled pork!"

Little does she know, this was by design, because now I have to make another meat run lol.
 
Made some spareribs on the Big Green Egg last night. I threw together a simple pork rub, used yellow mustard as a binder and applied. Left them alone for 3 hours at 225 then pulled, wrapped in foil with some apple juice, 2 more hours, then applied a homemade peach BBQ sauce, and put them back in the smoker for a final hour. They were competition style (weren't 'falling off the bone' but you could take a clean bite). Very very good although I'll confess I don't love pork ribs nearly as much as the wife does.
 
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