The kickass BBQ recipe and bucket list thread

Discussion in 'Food & Travel' started by VFish, Mar 21, 2011.

  1. VFish

    VFish Member+

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    While debating politics in the PC&E forum I mentioned I was starting a “BBQ Bucket List” and it was enthusiastically suggested that the topic deserved its’ own thread, so by popular demand here it is. If you’ve got a restaurant you want to recommend for the bucket list please provide a little background why it belongs on the list and perhaps a link. Also Barbara requested we include killer BBQ recipes too, so if you’ve a recipe you want to share feel free to post it.

    Now on to the list, first stop… The legendary Arthur Bryant’s in Kansas City

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    Why it belongs on the list: Probably the most famous BBQ joint out there… the Mecca of BBQ if you will. This is the place that put KC on the BBQ map.

    What am I going to order: The burnt ends sandwich:

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    And for Barbara, here's how you can make your own:

    http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/arthur-bryants-burnt-ends-recipe/index.html


  2. Smurfquake

    Smurfquake Moderator Staff Member

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    I'm going to contribute my Central Texas recommendations, from a trip there a couple of years ago. Lockhart, TX -- about 20 miles south of Austin -- has a bunch of really great Texas style BBQ -- Texas style is smoked brisket with sauce on the side (if at all).

    My favorite was Black's, which is a little place downtown. Kreuz is a much larger place to the north of town. Smitty's was OK but not as good as the others.

    All of these places had smoked brisket, pork ribs (spareribs, not baby back), and sausages. Kreuz had smoked prime rib as well. The main problem was that these places mostly closed at 6 PM -- I was in Austin on business and couldn't get down very easily due to, you know, working during business hours. I managed to get down there the day I was leaving, as the Austin airport is on the south side of town. I recommend making the trip if you're in Austin -- mmm, smoked meat.
  3. Smurfquake

    Smurfquake Moderator Staff Member

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    On the subject of recipes, it's tough because BBQ is more of a technique than a recipe, but every other Father's Day my wife lets me set up the charcoal grill on our deck and smoke a bunch of ribs. We use a dry rub -- I don't have the recipe handy but I can probably track it down in a day or three -- my wife got the recipe from some guys she worked with in Louisiana a number of years ago.

    I took a few pictures last year, but lost track after a couple of hours. Set up grill for smoking with some maple or apple wood chips. Open beverage and enjoy. Add more coals and wood chips as necessary. Enjoy beverages (you can see why I lost track and stopped taking pictures). After six hours or so, the ribs are done, and so is the chef.
  4. VFish

    VFish Member+

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    Bill, check out this tour of the Austin BBQ belt from my favorite BBQ website:

    http://www.amazingribs.com/one_nation_under_sauce/austin_barbecue.html

    He covers a couple of the joints you mention - Kreuz and Smitty's:

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  5. Chris M.

    Chris M. Member+

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    Thanks for starting this V. As I mentioned in the other thread, I'm just about 10 days away from a trip to KC. I ALWAYS stop at Arthur Bryants, but I almost always get a beef (brisket) sandwich. I think I will mix it up and get the burnt ends this time, so it will be like a first trip.

    I'll try to get in 3-4 stops around KC on my trip and report back.
  6. GiuseppeSignori

    GiuseppeSignori Member

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    I'll be heading out to NYC in a few weeks and would love to hear any recommendations from locals for new places that have opened up in the last 3-4 years.

    Back when I lived in Queens, I used to frequent Pearson's BBQ (now closed) in Long Island City, which I maintain is the best BBQ I've ever had in NYC. Well...other than a now-defunct BBQ event organized on Chowhound and run by volunteers, including some award-winning bbq masters, and held first in Flushing Meadows - Corona Park and subsequently Randalls Island. I've also previously been to Dinosaur, R.U.B., and Daisy May's, but would love to hear of anything worth venturing to Brooklyn, Queens, or Manhattan for.
  7. VFish

    VFish Member+

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    LC's BBQ and Oklahoma Joe's are worth considering if you're making the rounds. And Gate's BBQ is Arthur Bryant's natural rival, with both restaurants tracing their origins to Henry Perry.
  8. JeremyEritrea

    JeremyEritrea Member+

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    Arthur Bryant's is truly fantastic. I've only ever been to KC one time (on a business trip about a year ago) and I made sure to eat there.

    Loved it.
  9. VFish

    VFish Member+

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    I am definitely making a pilgrimage to Daisy May’s when in NYC. Adam Lang’s book Serious Barbecue is a favorite even if the classically trained chef does have the annoying habit of calling sea salt “fleur de seil”.

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    Daisy May's Website
  10. Chris M.

    Chris M. Member+

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    Gates is also awesome but I'm going to try some new stuff. Never heard of LC's so I will do a little research there. I have friends who rave about Oklahoma Joe's so I will probably go there as well. It's new since I grew up and moved away but is only a few blocks from my old high school. If I have time, I'm also going back to a place I went as a kid and loved but haven't been since:

    http://www.sneadsbbq.com/

    For those who hit KC for your bucket list BBQ, you should know a couple of things. First, there is now an Arthur Bryants right across the street from Sporting's new stadium. You can pick some up for a tailgate before going to see your team play the Wiz. :D

    Second, by the original Arthur Bryant's (about 4-5 blocks away) there is an area that includes two awesome museums. The KC Jazz museum and the Negro League Baseball Museum.
  11. Chris M.

    Chris M. Member+

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    The meats are smoked to perfection. The original sauce is unique. Some people (me) love it and others do not. Its more of a vinegary sauce (almost an orange color to it) where other KC sauces are a bit sweeter. I love it, but as a result, they do have a variety of sauce now that are more traditional to what people think of when they think BBQ. In fact, I think the recipe V posted for Arthur Bryant's burnt ends sandwich from food network recommends the rich and spicy which is different from their original sauce.
  12. Chris M.

    Chris M. Member+

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    While I am still dubious of NYC BBQ ;) I'm going to do this next time I'm there:

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    A street cart? Now THAT screams New York to me and sounds like good BBQ. The web site says the cart is located on 50th street between 6th and 7th aves.
  13. Matt in the Hat

    Matt in the Hat Moderator Staff Member

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    If by any chance you find yourself on Long Island during your travels, I suggest you find your way over to Smokin' Al's in Bay Shore. The ribs and burnt ends are great and the sides are perfect. Just don't expect good service or a sane seating policy. Instead, order for pickup and eat it by the bay.

    There is also another location in Massapequa but I have not been there yet.
  14. GiuseppeSignori

    GiuseppeSignori Member

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    I doubt I'll be getting out on the island any time soon, but thanks for the info.
  15. Bluto11

    Bluto11 The sky is falling!

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    Arthur Bryant's was the first stop when I was in KC a few years ago to see the White Sox play the Royals (fantastic stadium). Had the address in the Navigation system!

    And if I'm going post on this thread, I've got to throw out a recommendation and for Chicago that would have to be Smoque.

    http://smoquebbq.com/
  16. dark knight

    dark knight Super Moderator Staff Member

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    Lots of folks I know think Lockhart is a little over-rated and my very limited experience with their food I felt that way but I would need to go again because it definitely wasn't the best way to judge when I had it.

    Snow's BBQ which is fairly new I believe has some pretty great brisket and it's the kind of food pilgrimage that's worthwhile - like DiFara's Pizza in Brooklyn. It's a unique experience and you have to get up early to make sure you get there in time before they sell out. The brisket I had truly was amazing.

    http://www.snowsbbq.com/

    New York has come a long way in the 11 or so years I've been living here and there are some decent BBQ options these days (not that crazy about the Long Beach option at least for a special trip). Hill Country for my money is making the best brisket but Daisy May and Blue Smoke can be okay by NY standards. I've had good food at RUB too. There are 2 places in Williamsburg - Fette Sau and Mable's - which are both good options, and on a BBQ thread I think it's worth mentioning Fatty Cue because they are doing interesting experimenting with Asian & BBQ fusion. They make a brisket served like a pork bun that I think is really good - comes with cilantro and asian pickles.
  17. YankHibee

    YankHibee Member+

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    Between the two real styles of bbq, I'm hard pressed to choose Eastern or Western NC.
  18. dark knight

    dark knight Super Moderator Staff Member

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    As which one is worse? ;)

    We Texans don't emphasize the pig and I've never been a big fan of pulled pork, but Mable's had pulled pork that I thought was really good, so maybe it's just because my exposure to it was to crappy chains in NYC.
  19. YankHibee

    YankHibee Member+

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    Pulled pork isn't the same if the whole shoulder (at least) isn't smoked in one piece. Most of the time I have bad pulled pork, the reason is that, or that they try to put KC sauce on it.
  20. dark knight

    dark knight Super Moderator Staff Member

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    I heard great things about Pearson's - didn't the owners open up a place in Manhattan? I can't remember which one. Every May I think there is a BBQ festival in the city with pit masters from all over the country. It's a tough ticket though I think.

    I thought Dinosaur was pretty bad the one time I went there - way too touristy/popular and seemed overpriced and quality wasn't great.

    If I had to rank the BBQ places I've been to in NYC area it would be:

    Hill Country - only place that does Texas BBQ with the pickles and onions and crappy bread the way it should be. Also served on butcher paper.
    Fette Sau - gets points for outdoor atmosphere that is more like BBQ place and bbq'd pork belly which when it isn't way too fatty can be inspired. Haven't been in a while though. Not crazy about the sides although Matrim loves them.
    Blue Smoke - this is upscale BBQ but the food can be pretty good.
    Mable's - I've only been once here, but I like the BBQ atmosphere and for $25 you can get a deluxe platter that easily feeds 2 people so it's priced right. They also show movies like School Daze and Smokey and the Bandit on the tv. Spicey sausage, pulled pork and brisket were all decent.
    Rub - Wasn't crazy about it in the beginning but it improved over time. Haven't been in a while though.
    Daisy May's - I think I've only had once and thought it was okay - but I've hard it's pretty decent.

    And honorable mention to Fatty Cue as I think it's an interesting idea even if pricey and not traditional BBQ.
  21. Barbara

    Barbara Where is Rickon?

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    Wait, what? How do you distinguish those two styles?
  22. YankHibee

    YankHibee Member+

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    Mainly it's the sauce and how it's cut. Eastern doesn't have a tomato base. They aren't that different.
  23. Barbara

    Barbara Where is Rickon?

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    The problem is that there are more than two styles - there are quite a few different varieties, especially in the east.

    Me, I love it all.
  24. YankHibee

    YankHibee Member+

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    Here is a decent article. I haven't ever had good (what I would call) Eastern NC at a restaurant, only in a back yard.
  25. Matt in the Hat

    Matt in the Hat Moderator Staff Member

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    I'll take SC mustard style any day.

    Hey NYC people. Does Virgil's not even rank anymore or does it's tourist trap location kind of disqualify it?

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