Food and Drink Lets talk BBQ - Page 14

rambleonthruthefog · 01-26-2009, 02:01 PM

What i've been thinkin bout is.... other than location. what makes it Texas BBQ, or KC BBQ, or Memphis BBQ, or Carolina BBQ, etc.

I've spent most my life in TX, eatin' all my BBQ in TX, with the exception of two places. I've had plenty of good, and some great. I've always judged the BBQ here by and large by the chopped beef sandwich. if your sauce and chopped beef aren't delicious together, most likely i don't want any ribs or chicken. The other two BBQ joints i ate at were...

Arthur Bryants in KC. was there for my pilgrimage to Arrowhead
and a place called Corky's in Memphis. Was there for a Widespread Panic show.

I had some chopped beef at both joints and was not overly impressed, but the sausage sandwich i had at Arthurs was out of d*mn sight, it was hot, it was sliced nice and thin, and stacked high. it was great. prob the best sausage sandwich i've ever had. At corky's the ribs i had were great, i mean really really good. i didn't finish my chopped beef sandwich, but i did ask for some ribs to go. These two experiences blew my theory away.

i still think that the chopped beef makes or breaks you in TX, and most TX joints usually have some version of habanero sauce, or jalepeno sausage, and they all got pickles and onions, and most have banana pudding(preferably with nilla wafers), amd beans.

what makes it KC, Memphis, or Carolina BBQ?

ChiefsCountry · 01-30-2009, 03:23 PM

Quote:

Originally Posted by Fire Me Boy!

If you're partial to Gates, this recipe is spot on.

http://recipes.egullet.org/recipes/r1689.html

Do you bring it to a boil or how do you heat it up?

**Fire Me Boy!** · 01-30-2009, 03:54 PM

Quote:

Originally Posted by ChiefsCountry

Do you bring it to a boil or how do you heat it up?

Bring it to a boil, then simmer it for 30 minutes or until it gets to the consistency you like. Remember: it will thicken as it cools.

ChiefsCountry · 01-30-2009, 04:00 PM

Quote:

Originally Posted by Fire Me Boy!

Bring it to a boil, then simmer it for 30 minutes or until it gets to the consistency you like. Remember: it will thicken as it cools.

Thanks!

MOhillbilly · 01-30-2009, 04:04 PM

meat + fire the ultimate in caveman.

slather on the be all to end all in mass produced sauce.

ohhhh i think it moved.

PunkinDrublic · 01-30-2009, 04:19 PM

KC BBQ is the best hands down. I do like trying different BBQ from different regions of the country though when I'm in that part of the country. For the KC expats has anybody tried Rufus Teagues? I see it and a couple other BBQ sauces out of KC whenever I'm at whole foods and I haven't tried it yet.

**Reaper16** · 01-30-2009, 04:28 PM

Quote:

Originally Posted by Darth CarlSatan

I'm pretty sure that's it.

That's one of the few places that I haven't been to at least once. I'll have to go sometime.

Extra Point · 01-30-2009, 06:01 PM

Quote:

Originally Posted by Reaper16

That's one of the few places that I haven't been to at least once. I'll have to go sometime.

Old man Jake Edwards (and his restaurant, formerly located at 51st & Main) passed on, but his recipe (from what I was told when I called) passed on to Jake's Smokehouse BBQ at 8314 Wornall Rd. Kitchen closes at 11 p. Better hurry!

What's the story about Jake's BLVD BBQ on SW Blvd?

**Reaper16** · 01-30-2009, 06:06 PM

Quote:

Originally Posted by Extra Point

Old man Jake Edwards (and his restaurant, formerly located at 51st & Main) passed on, but his recipe (from what I was told when I called) passed on to Jake's Smokehouse BBQ at 8314 Wornall Rd. Kitchen closes at 11 p. Better hurry!

What's the story about Jake's BLVD BBQ on SW Blvd?

Danny Edwards runs BLVD BBQ. He was running Danny Edward's (formerly Lil' Jake's) Eat It an' Beat It over where the Sprint Center is now. City forced him out of his lot to build parking. Danny moved the place to its current location on Southwest Boulevard.

Sweet Daddy Hate · 01-30-2009, 07:37 PM

Quote:

Originally Posted by Reaper16

That's one of the few places that I haven't been to at least once. I'll have to go sometime.

Quote:

Originally Posted by Extra Point

Old man Jake Edwards (and his restaurant, formerly located at 51st & Main) passed on, but his recipe (from what I was told when I called) passed on to Jake's Smokehouse BBQ at 8314 Wornall Rd. Kitchen closes at 11 p. Better hurry!

It was 10 years ago, but the guys who were running Jake's on Main were probably in their 30's or 40's.

What's the story about Jake's BLVD BBQ on SW Blvd?

Quote:

Originally Posted by Reaper16

Danny Edwards runs BLVD BBQ. He was running Danny Edward's (formerly Lil' Jake's) Eat It an' Beat It over where the Sprint Center is now. City forced him out of his lot to build parking. Danny moved the place to its current location on Southwest Boulevard.

That sucks. It wasn't the greatest place, but it WAS a downtown institution for certain. I'm guessing they leveled the rest of the block too.
One of my good friend's friend actually owned the Main Street Morgue back in the 80's.

Extra Point · 02-01-2009, 02:08 PM

Yesterday's smoked pork butt turned out excellent and the homemade smoked BBQ beans (parked under the pork butt for an hour) still need a little work, but ate. Getting closer on the beans, and the beer BBQ sauce recipe didn't turn out bad at all.

Toadkiller · 02-01-2009, 02:55 PM

These are the best beans I have ever made, I leave out the heat since my kids can't take it.:
Hog-Apple Baked Beans

3 or 4 slices bacon, diced
2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans - see note below)
1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)
1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage
1 can apple pie filling (chop up the big chunks some)
1 medium onion, chopped
1/2 green pepper, chopped
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. Mustard (prepared)
1 tsp chipotle or cayenne powder (optional, to taste*)
1 tsp Blues Hog barbecue rub (or your favorite de jour)

Brown bacon, and saute onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325º for 1 hour, or simmer on stovetop in large pot for 30 minutes if you don't have time to do them in the oven. Serves 12.

*This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.

01-26-2009, 02:01 PM
rambleonthruthefog Veteran Join Date: May 2008 Location: Austin, Texas Casino cash: $5515026	Lets talk BBQ What i've been thinkin bout is.... other than location. what makes it Texas BBQ, or KC BBQ, or Memphis BBQ, or Carolina BBQ, etc. I've spent most my life in TX, eatin' all my BBQ in TX, with the exception of two places. I've had plenty of good, and some great. I've always judged the BBQ here by and large by the chopped beef sandwich. if your sauce and chopped beef aren't delicious together, most likely i don't want any ribs or chicken. The other two BBQ joints i ate at were... Arthur Bryants in KC. was there for my pilgrimage to Arrowhead and a place called Corky's in Memphis. Was there for a Widespread Panic show. I had some chopped beef at both joints and was not overly impressed, but the sausage sandwich i had at Arthurs was out of d*mn sight, it was hot, it was sliced nice and thin, and stacked high. it was great. prob the best sausage sandwich i've ever had. At corky's the ribs i had were great, i mean really really good. i didn't finish my chopped beef sandwich, but i did ask for some ribs to go. These two experiences blew my theory away. i still think that the chopped beef makes or breaks you in TX, and most TX joints usually have some version of habanero sauce, or jalepeno sausage, and they all got pickles and onions, and most have banana pudding(preferably with nilla wafers), amd beans. what makes it KC, Memphis, or Carolina BBQ?
Posts: 1,401

01-30-2009, 04:04 PM	#199
MOhillbilly Mama Tried Join Date: Dec 2002 Location: Missouri Casino cash: $9949903	meat + fire the ultimate in caveman. slather on the be all to end all in mass produced sauce. ohhhh i think it moved. __________________ True Son of Liberty
Posts: 23,371

01-30-2009, 04:19 PM	#200
PunkinDrublic Stay down bitch! Join Date: Jun 2001 Location: Plano, TX Casino cash: $6360670	KC BBQ is the best hands down. I do like trying different BBQ from different regions of the country though when I'm in that part of the country. For the KC expats has anybody tried Rufus Teagues? I see it and a couple other BBQ sauces out of KC whenever I'm at whole foods and I haven't tried it yet. __________________ Disappointing my parents since 1976
Posts: 9,171

02-01-2009, 02:08 PM	#205
Extra Point MVP Join Date: Sep 2005 Location: Prairie Village, KS Casino cash: $10004900	Yesterday's smoked pork butt turned out excellent and the homemade smoked BBQ beans (parked under the pork butt for an hour) still need a little work, but ate. Getting closer on the beans, and the beer BBQ sauce recipe didn't turn out bad at all. __________________ "Sometimes I sits and thinks, and sometimes I just sits." --Satchel Paige
Posts: 7,845

02-01-2009, 02:55 PM	#206
Toadkiller Garlic make my feet stank! Join Date: Jan 2009 Location: Washougal, WA Casino cash: $5804921	These are the best beans I have ever made, I leave out the heat since my kids can't take it.: Hog-Apple Baked Beans 3 or 4 slices bacon, diced 2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans - see note below) 1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite) 1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage 1 can apple pie filling (chop up the big chunks some) 1 medium onion, chopped 1/2 green pepper, chopped 1/2 c. brown sugar 2 Tbsp. Worcestershire sauce 2 Tbsp. Mustard (prepared) 1 tsp chipotle or cayenne powder (optional, to taste) 1 tsp Blues Hog barbecue rub (or your favorite de jour) Brown bacon, and saute onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325º for 1 hour, or simmer on stovetop in large pot for 30 minutes if you don't have time to do them in the oven. Serves 12. This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.
Posts: 2,048