The Official Beef, Pork and BBQ Thread

#176
#176
Boston butt for small crowds and shoulders for large. You can pretty much pick your poison. They both come out great slow cooked on a smoker.
 
#179
#179
North of the TN border, there's a couple of memorable BBQ joints in Kentucky:

Starnes' BBQ, Paducah.

And of course the legendary:

Moonlite BBQ, Owensboro.
 
#180
#180
Brian McCat said:
North of the TN border, there's a couple of memorable BBQ joints in Kentucky:

Starnes' BBQ, Paducah.

And of course the legendary:

Moonlite BBQ, Owensboro.
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Starnes is the real deal. Moonlite is a little sweet for my tastes, but the meat is very tender. The locals all go to another place in Owensboro, but the name escapes me.
 
#181
#181
Lexvol said:
Starnes is the real deal. Moonlite is a little sweet for my tastes, but the meat is very tender. The locals all go to another place in Owensboro, but the name escapes me.
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When I lived in Texas, where it was all beef brisket, I dreamed about Starnes. :)

Moonlite's mutton is on the greasy side, but dadgum good.
 
#182
#182
hatvol96 said:
This sounds like a cop out, but I love them both. I find that when you go to a BBQ establishment, the key thing is to establish what their speciality is. I've never found one that does both really well.
Generally, I follow geographic rules. Pork in the South, Beef in the midwest and Texas.
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If you want BBQ in Texas it almost has to be beef. There is almost no pork available here.

The best pork I have found is at Memphis Red Hot & Blue and they wouldn't even be considered average in Tennessee.
 
#183
#183
KentheOrange said:
If you want BBQ in Texas it almost has to be beef. There is almost no pork available here.

The best pork I have found is at Memphis Red Hot & Blue and they wouldn't even be considered average in Tennessee.
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Memphis has been somewhat of a let down lately. My last trip to the Commissary was simply not very good. I wonder if all the good cooks are dying off?
 
#184
#184
Brian McCat said:
When I lived in Texas, where it was all beef brisket, I dreamed about Starnes. :)

Moonlite's mutton is on the greasy side, but dadgum good.
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Old Hickory is the preferred barbecue establishment among the locals in Owensboro, from what I have heard anyway.
 
#186
#186
All Vol! said:
I am a butcher by trade, and I was wondering from hatvol, since you began the thread, if you ever do your own pork bbq from scratch and if so, what cut do you use/prefer? I always recommend the Boston Butt Roast to my customers because the lean-to-fat ratio makes it wonderfully unhealthy :)yes: ), and the texture is perfect for shredding. I meet some who prefer the shoulder picnic, though. Anyone else, please jump in as well...I've cut a blue million of these for folks, but I've never made a serious attempt to do real homemade bbq, and I want to. Thanks.
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I have made Memphis BBQ in the oven for years.
the recipe was my grandmother's (the family lore says she got it from "Leonards")
I have used both BB and Picnics with great success.
 
#187
#187
weezie said:
I have made Memphis BBQ in the oven for years.
the recipe was my grandmother's (the family lore says she got it from "Leonards")
I have used both BB and Picnics with great success.
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thanks to you and the others who've made suggestions. the answers were pretty close to what I figured. I knew these 2 cuts were your classic bbq cuts, but I wondered if some of you impresarios might be passionate about one over the other. Thanks again. I see a smoker purchase in my future. :yes:
 
#188
#188
On the brisket thing. People are so stuck on talking about ribs at Rendezvous, that they almost always miss out on the best thing they do. Brisket.
 
#189
#189
I want some BBQ now! There's a great little country place down the road from me called "the Shack", they have great BBQ sandwiches. I've gotta get some today.
 
#190
#190
How did this thread go from "10 Reasons Tennessee is Superior to Alabama" to a Beef, Pork, and BBQ discussion?
 
#192
#192
we have this new place in Charlotte, i'm not sure if it's a chain place or not, i've never heard of it, but it's called Mack's......it's done up in Harley Davidson stuff and it presents itself as a biker joint.........but good gracious........great ribs. i was very impressed.....slow smoked, no sause, dry rub. mmmm.
 
#193
#193
First post, but I've been lurking for some time. Any discussion of Memphis BBQ is incomplete if it does not include The BBQ Shop on Madison Avenue (pulled pork served on a bun or, even better, Texas toast) and Central BBQ (better ribs than the Rendezvous). Be careful with the hot BBQ sauce at The BBQ Shop, though. They aren't kidding around.
 
#194
#194
Welcome! I know there's gotta be a story behind that user name...one you can tell with a minimum of asterix, I hope? :hi:
 
#195
#195
CSpindizzy said:
Monroe...a little too close to UGA.
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I have had the Social Circle variant...very tasty.

You guys should try a Maurice's or Melvin's in South Calicky......also the vinegar based sauces served in the Carolinas and North Georgia.
 
#197
#197
Vinegar based sauces are great on pulled pork and chicken. Especially with the leaner varieties. If the meat has a good bit of fat, a vinegar based sauce takes too much away from the flavor.
 
#199
#199
Plano Vol said:
I take the good Carolina BBQ over anything that place near Elizabethton (Ridgewood?) puts out.
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i'm not a big ridgewood fan myself, if it's local here in the tri-cities I'll take either Firehouse or Red Pig, but neither of them have anything super fancy. While I was in grad school in Va all I got was the vinegar base and I've tried probably 15 different varities of vinegar based sauces on chicken and pulled pork and didn't like any of them.
 
#200
#200
Tastes do vary....I got started on the vinegar stuff in Georgia which was wonderful on chicken. I spent a bunch of time misbehavin' in Cornelia and there was always fresh chicken from the processing plants available.

(Side note...a bunch of my friends in the Banks/Habersham area were missing various digits...always inspect the chicken closely)

I spent 16 years in Raleigh and pretty much got addicted to the pork done up with the vinegar sauce.

Out in Texas, it's basically brisket with red sauce. There is a place called Bone Daddy's house of Smoke that has good pork ribs.

If you've not tried the mustard BBQ sauce, get to Columbia and go to Maurice's Piggy Park. Everything's good.
 
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