Discussion in 'Food & Travel' started by VFish, Mar 21, 2011.
Arthur Bryant's in 72 hours . . .
. . . yum. I'm going burnt ends again.
Every year at Thanksgiving we all give thanks for family, friends and our many blessings, but what I am really thankful for is black turkey Friday. That's the day I cook a bird just for my immediate family and no one has to pretend how great the turkey turned out cause it is always smoky and delicious.
So the bird is going into the brine tonight.
Anyone have any side recipes they'd like to share?
The yard bird dressed in a Simon and Garfunkel inspired Parsley, Sage, Rosemary and Thyme wet rub:
We are shooting for a grill temp of 325 degrees:
And this color:
Bird on the grill:
Bird off the grill:
Now get in me belly!
Got a new toy yesterday - an electric Char-Broil "Big Easy" smoker:
This thing is so easy, like cooking in a Crockpot - set it and forget it. You only have to add a wood occasionally. I was a little skeptical about going electric, but I smoked a pork loin last night at it was awesome. Incredibly moist and full of smoky flavor. On Christmas day I am going to smoke two turkeys, one on the grill and one in the smoker. That should give me a nice comparison of electric vs. charcoal.
im in texas, i cant do electric.
i dont have electricity.
Driving down to Bradenton, FL for Christmas, and thinking of stopping in Brunswick, GA to eat dinner at The Georgia Pig, based on a recommendation of a co-worker.
Any of you folks ever been there? It's about a mile off of I-95.
It has been years ago, but I’ve eaten at the GA PIG. The place is a classic BBQ shack, pretty rustic as I recall, but the food was quite good and they've been serving it for decades, definitely worth checking out.
The Georgia Pig was definitely worth the stop. Some of the best ribs I've ever tasted.
I've got to attempt this..
Glad the GA PIG was good experience, but I doubt they serve one of these:
http://i83.photobucket.com/albums/j312/GriffinJeep/Plano Outlaw Eggfest 2011/P1030112.jpg
I screamed YES! YES! YES! My wife said NO! NO! NO! But then that had nothing to do with this awesome bit of bacon.
the bacon explosion has been done numerous times at skc tailgates. not by me personally (i'm not a fan of bacon. i know, i know, sacrilege. i don't care.), but i've heard/read nothing but positive reviews (outside of the heart problems!) from those that ate it.
I'm sure it was a tourist trap, but then again, I was a tourist. I was in Nashville over the weekend and ate at Jack's BBQ on lower Broadway. It was right in the mix with all of the country music bars and a stone's throw from the Bridgestone Arena where I was off to see the Preds v. Flyers.
Jack's was packed, and frankly, for good reason. I had a brisket sandwich with what they called a Tennessee vinegar sauce. Not sure if there is a difference from NC vinegar, but it sure was tasty. The beef was smoked to near perfection. Great stuff although I would have liked to find something off the beaten path.
went to the one in B'ham. nothing to write home about...
I eat at the one down the road from my office in Roswell, GA. all the time. I find it constantly good. I really love their sauce, a vinegar tomato/mustard base concoction that is tangy and tart with just the right amount of hot kick.
I need to go to the original in Tuscaloosa for the bucket list.
no meet for the week because its holy week.
went to bryant's last week and forgot to post about it here. well, i did in the skc forum, but i should've posted here as well. i know i've posted my thoughts on bryant's in this thread before (about how i consider it ranked much lower than many other kc places), and now i have to amend that sentiment. why? because on this visit, i decided to mix it up and skip my usual sandwich of sliced beef or pork or pulled pork. i remembered seeing these two posts about the burnt end sandwich from there, and since i'd never had bryant's burnt ends, i thought i'd give it a go.
well, it makes three of us. i was ... blown ... away. i can talk for hours about how awesome the pulled pork is at oklahoma joe's. it's my favorite sandwich. ...well, now it might have company. basically, the last thing i was expecting when i ordered it was having to reconfigure my personal rankings. i figured it'd be good, but i also figured it'd be held back by their sauce. chris, your explanation of them using the rich and spicy makes perfect sense now, because i couldn't understand how the sauce was so awesome on the sandwich, but so "meh" on anything else. it has just a little bit of spice, to let you know it's there, but it's not enough to overpower the richness and how it combines really well with the meat.
anyway, i already have plans to go back and get it again now. i still say that my favorite sandwich is the pulled pork from okie joe's, but right now, that's only because i'm not going to give it to a sandwich i've only had one time.
on the flip side for arthur bryant's, my dad also broke away from what he normally orders at bbq joints, and he got the rib tips (because they were the special of the day). he did not share my rave reviews.
Sweet. I'm with your dad. I've never been a big fan of the ribs or rib tips there. But I do love the brisket sandwiches and now I LOVE the burnt ends.
One word, my friends: Arby-Q
To paraphrase the great Joe Biden: 'a simple three lettered word "Pizza on the grill", it is a big freakin' deal!'.
Hup Holland Hup! Hup Grilled Pizza!
Someone gave me a fast pass to this this weekend:
Often when I’m grilling the wife will core a Vidalia onion and stuff it with butter and a bouillon cube and pop it into the microwave. They are awesome. Today we are doing the same but on the grill.
Closed-out of business
You could try this instead... http://www.southernsoulbbq.com/
Don't forget the slaw with the pulled pork.
They closed? Wow, that's a real shame! That place was fantastic.
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