Damn you people. I want a barbecue rib with thick tangy sauce so bad that I can literally taste it in my mouth right now.

Every "for-profit" BBQ place is extremely disappointing these days. They short-cut everything to make a buck.

Any backyard BBQer can beat the pants off the restaurants. I haven't ordered BBQ from a restaurant in years because it's all crap.

I had Zarda's during that trip and I thought it was very, very good.

I'm sure you're right about that but unfortunately, I don't have the equipment or the mouths to eat such a fine feast.

I'd end up weighing 25-30 pounds more in three months.

This is so true.
Back-yarders spend more time and consistently produce a better end product.
Ribs, brisket, pork, turkey. It doesn't matter.
I rarely eat "out" for BBQ. I can do it so much better at home.

Get Babb on the horn, we figured out what Bowe was doing January through March. :D

I'm getting married next month and just got my first grill as a wedding gift. Great gesture, too bad the person who got it for us doesn't realize we live in the city. I got a 200 pd. grill in a box sitting in my living room.

Oh and piss on JS.

I tried your "chopped walnuts in the burger for texture" idea last night. I admit skepticism but I actually dug it.

Concur. :thumb:

Cool. I did it on a whim. Loved it. Been too long since I've done it. Need to break it out again.

Damn straight.

Shut your dirty whore mouth.

LMAO

jjchieffan or anyone who isn't into Jack Stack burnt ends or the burnt end sandwich, is it that you find that the meat is too gristly & fatty? I've had a couple friends complain about that when we ate there, one of them absolutely hated it because he said the meat was half gristle. Personally, I consider Jack Stack and Oklahoma Joes the best BBQ I've ever had, I usually get the Z Man or wild hog at OK Joes and usually get ribs or bbq chicken at Jack Stack.

So what's "burnt ends"?

PhilFree:arrow:

my personal favorite for burnt ends is bates city

I was taught to make burnt ends from the "Point of a Brisket" Once I complete smoking my brisket I seperate the point and the flat. I chop the point and return it to the smoker. The flat we slice and eat while the "burnt ends" are completing the process.

Burnt ends are very tasty chewet morsels with a heavy smokey taste. They also go great in beans. They really aren't for everybody. Some folks like my wife aren't really big fans of them.

I am not sure but I think a lot of BBQ joints will just chop up a whole brisket to make burnt ends since a brisket will not yield the quantities needed to fill the requests for them.

None of this post is true.

People that know what they're doing can always beat the pants off of the restaurants, sure, but not every person with a smoker on their back patio really knows how to barbecue effectively.

And not every BBQ restaurant is extremely disappointing. I can get incredible food on a regular basis from about 4 or 5 KC places.