Food and Drink BBQ Heretic needs to be owned. - Page 4

NewChief · 06-29-2011, 08:56 AM

No KC love? Really?

Really? Andrew Knowlton is always a pretentious little prick on Iron Chef American, anyway.

http://www.bonappetit.com/blogsandfo...oints-bbq.html

The Foodist's 5 Favorite Barbecue Joints in America
8:30 AM / JUNE 29, 2011 / POSTED BY Andrew Knowlton
FILED UNDER: Restaurants
Franklin Barbecue's lean (a.k.a. flat-side or flat-cut) brisket deserves a closer look.
Photograph by Dominique LaFond

In the current issue of Bon Appetit, we name Franklin's BBQ in Austin, Texas the best barbecue spot in the country. Bold? Right on the money? Out of our minds? The reactions have been all over the place. We expected nothing less. They say you shouldn't talk about religion or politics at the dinner table. I'll add barbecue to that list. No other food--not burgers, not pizza, not fried chicken--brings out fanatics like smoked meat. At the end of the day, it's ultimately about celebrating great food and recognizing passionate people who dedicate their lives to it. That's never a bad thing.

On that note, it's my belief that every barbecue lover should have a list of his or her favorite spots across the country. On that list should be the first spot where you fell in love with barbecue--even if it hasn't fared that well over time. Also on the list should be at least one spot located in the town you live, no matter if you live in Anchorage, Alaska or Augusta, Maine. Because people who really get barbecue would rather eat it than debate it....I think. With that, here's my highly personal, very subjective list of BBQ favorites.

Holcomb's Barbeque, White Plains, Georgia
This is the first barbecue I remember eating (chopped pork and Brunswick stew), and for that reason it will always be among the best. This place (at least, what I remember of it, since the last time I ate there was maybe 25 years ago) has all the classic barbecue joint qualities: no frills atmosphere, sawdust on the floor, out of the way location, and sweet iced tea.

Allen & Son, Chapel Hill, North Carolina
Again, it's all the about the chopped pork at this legendary spot. You can get the BBQ plate (with Brunswick stew and Q) but I prefer the simple sandwich piled high with pork and a some coleslaw for crunch and acidity. A bucket list sandwich if there ever was one.

Fette Sau, Brooklyn, New York
Great barbecue in Brooklyn, New York? Take it easy purists: Don't dismiss it until you've tried it. Yes, they do all the traditional styles (brisket, St. Louis pork ribs, pulled pork shoulder) and also cool stuff like Wagyu cheeks, pork belly, and sirloin tip. And unlike many spots, they use organic or small family-farmed heritage breed animals. Authenic? Who cares. It tastes good.

Big Apple Barbecue Block Party, New York, New York
For two days a year during this smoked meat miracle festival, New York City is without question the best place in the world to eat barbecue. Pitmasters from around the country gather in Madison Square Park as crowds swoon. My favorite barbecue gurus who make an annual appearance here include Mike Mills of 17th Street Bar and Grill (Murphysboro, Illinois), Patrick Martin of Martin's Bar-B-Que Joint (Nolensville, Tennessee), and Ed Mitchell, formerly of The Pit (Raleigh, North Carolina).

Podnah's Pit Barbecue, Portland, Oregon
I like Portland. I like Portland's food scene, especially the coffee, Andy Ricker's gutsy Thai cooking at Pok Pok, and Rodney Muirhead's BBQ at this temple to meat. Check the daily specials for stuff like smoke lamb ribs and bone in rib-roasts. His brisket is Texas-worthy and the pork spareribs smoked for four hours would make my granddaddy proud.

That's my list. What's yours?

Read More http://www.bonappetit.com/blogsandfo...#ixzz1Qg2oCJCN

eazyb81 · 06-29-2011, 02:26 PM

Quote:

Originally Posted by NewChief

Yeah, I don't mind it, either. I'll confess, it's not that I think that KC BBQ is the BEST IN THE WORLD. When it comes to BBQ, I have a lot of love to spread around, and I don't really get that competitive about region. I love most of it. That being said, it pisses me off when they don't even include KC BBQ (one of the three great traditions of BBQ) in articles like this.

I'm not annoyed that a KC place is not listed, although I am a bit disappointed if KC is not listed prominently in any BBQ ranking. However, the fact that he completely excluded KC, Memphis, and other top spots, while including two - TWO - BBQ restaurants from NY is just laughable.

I've lived in New York; there is no way that any BBQ joint there can compare to quality BBQ I've had in KC and other top places. By listing two NY BBQ restaurants in his top five, he comes off as the typical elitist New Yorker that thinks they have the best of everything, which is how they help themselves rationalize paying $3000+/month in rent.

MOhillbilly · 06-29-2011, 02:37 PM

Quote:

Originally Posted by WVChiefFan

Lots of people here think so! Understandably so....considering the location of most Chiefs fans. I don't really have a dog in the fight as I like many different styles of BBQ, but none would be high on my list given the choice of any foods.

Hoss, i feel bad for ya. If you are ever in the ozarks drop a dime and ill whip some shit up and see if we cant change your lifes blood about food & choices.

**gblowfish** · 06-29-2011, 03:01 PM

Quote:

Originally Posted by eazyb81

I'm not annoyed that a KC place is not listed, although I am a bit disappointed if KC is not listed prominently in any BBQ ranking. However, the fact that he completely excluded KC, Memphis, and other top spots, while including two - TWO - BBQ restaurants from NY is just laughable.

I've lived in New York; there is no way that any BBQ joint there can compare to quality BBQ I've had in KC and other top places. By listing two NY BBQ restaurants in his top five, he comes off as the typical elitist New Yorker that thinks they have the best of everything, which is how they help themselves rationalize paying $3000+/month in rent.

Here's a picture of the guy.
Doubt if he's ever been to KC, Memphis or Austin.

NewChief · 06-29-2011, 03:02 PM

Quote:

Originally Posted by gblowfish

Here's a picture of the guy.
Doubt if he's ever been to KC, Memphis or Austin.

He's a pretentious ass for sure. I do kind of like his commentary on Iron Chef America because sometimes pretentious asses are entertaining (especially when he gets snarky with the other judges for have differing opinions).

eazyb81 · 06-29-2011, 03:56 PM

Quote:

Originally Posted by gblowfish

Here's a picture of the guy.
Doubt if he's ever been to KC, Memphis or Austin.

I bet he eats ribs with a fork and knife.

**gblowfish** · 06-29-2011, 05:42 PM

I had a late lunch/early dinner at a place called "Woodyard Bar-B-Que" in KCK today. First time I had been there. It's an old bombed out 1930's era house with a porch and a screen door and a one table dining room. It was one of the KC BBQ places featured last year on "Diners, Drive-Ins and Dives." It was certainly a dive. Pretty much the polar opposite of Jack Stack for "ambience." It's in an industrial section of KCK off Merriam Drive between I-635 and Lamar. Last thing in the world you'd expect to find in that part of town. But I tell you what. I had the smoked half chicken special for $6.95 and asked to try a "cup" of their "burnt ends chili" which was one of their specialties. The chicken reminded me of the old Stephenson's Restaurant smoked chicken. This chicken was smoked, man. Slow smoked, tender, just wonderful. I got an entire half chicken, two sides (I had beans and cheesy corn) and a big bakery roll for less than $7. You'd spend $6 at McDonalds on lunch easy. The "cup" of chili was $5, but it was a huge serving. It was one of the best things I've tasted in a KC BBQ joint in a long time. It was piping hot, but not greasy, wasn't soupy or runny, just the right balance and man, was it good. Would have been even better with some crackers, but no dice. Everything was served up in styrofoam (because I got it to go), they didn't have fries -no room in the house for a deep fryer I guess-, but no big deal, all the other sides I had were good. No pickles with the meal, which is very unusual for KC BBQ. Also, with it being a 95 degree day in KC today, the house was hot, no real AC inside, just a few fans, so it would have been uncomfortable to "dine in." All in all about 3.5 out of 4 stars. This is a real dive, that's for sure. But really excellent BBQ if you don't mind styrofoam. I'm definitely going back soon.

http://www.woodyardbbq.com/

BillSelfsTrophycase · 06-29-2011, 05:50 PM

TWO New York joints in the top 5

Seriously?

**Dave Lane** · 06-29-2011, 06:39 PM

Quote:

Originally Posted by blaise

I can't lie. I love Carolina style BBQ vinegar sauce on pulled pork more than any other kind of BBQ.

Well you ****ing live in Texas. Duh.

**Dave Lane** · 06-29-2011, 06:40 PM

I love that place. And the BBQ is pretty damn good. Thanks for the reminder to head back there.

Quote:

Originally Posted by gblowfish

I had a late lunch/early dinner at a place called "Woodyard Bar-B-Que" in KCK today. First time I had been there. It's an old bombed out 1930's era house with a porch and a screen door and a one table dining room. It was one of the KC BBQ places featured last year on "Diners, Drive-Ins and Dives." It was certainly a dive. Pretty much the polar opposite of Jack Stack for "ambience." It's in an industrial section of KCK off Merriam Drive between I-635 and Lamar. Last thing in the world you'd expect to find in that part of town. But I tell you what. I had the smoked half chicken special for $6.95 and asked to try a "cup" of their "burnt ends chili" which was one of their specialties. The chicken reminded me of the old Stephenson's Restaurant smoked chicken. This chicken was smoked, man. Slow smoked, tender, just wonderful. I got an entire half chicken, two sides (I had beans and cheesy corn) and a big bakery roll for less than $7. You'd spend $6 at McDonalds on lunch easy. The "cup" of chili was $5, but it was a huge serving. It was one of the best things I've tasted in a KC BBQ joint in a long time. It was piping hot, but not greasy, wasn't soupy or runny, just the right balance and man, was it good. Would have been even better with some crackers, but no dice. Everything was served up in styrofoam (because I got it to go), they didn't have fries -no room in the house for a deep fryer I guess-, but no big deal, all the other sides I had were good. No pickles with the meal, which is very unusual for KC BBQ. Also, with it being a 95 degree day in KC today, the house was hot, no real AC inside, just a few fans, so it would have been uncomfortable to "dine in." All in all about 3.5 out of 4 stars. This is a real dive, that's for sure. But really excellent BBQ if you don't mind styrofoam. I'm definitely going back soon.

http://www.woodyardbbq.com/

Sweet Daddy Hate · 06-29-2011, 06:52 PM

Quote:

Originally Posted by gblowfish

Yeah, when I think of BBQ, I think Brooklyn, NY.

Fish · 06-29-2011, 08:15 PM

Long hairs in pink dress shirts should not comment on BBQ...

Sweet Daddy Hate · 06-29-2011, 08:17 PM

Quote:

Originally Posted by KC Fish

Long hairs in pink dress shirts should not comment on BBQ...

Men should not wear pink. Ever. No, not at Easter either.

RJ · 06-29-2011, 10:06 PM

[QUOTE=NewChief;7721044]No KC love? Really?

Really? Andrew Knowlton is always a pretentious little prick on Iron Chef American, anyway.

http://www.bonappetit.com/blogsandfo...oints-bbq.html

Big Apple Barbecue Block Party, New York, New York
For two days a year during this smoked meat miracle festival, New York City is without question the best place in the world to eat barbecue. Pitmasters from around the country gather in Madison Square Park as crowds swoon. My favorite barbecue gurus who make an annual appearance here include Mike Mills of 17th Street Bar and Grill (Murphysboro, Illinois), Patrick Martin of Martin's Bar-B-Que Joint (Nolensville, Tennessee), and Ed Mitchell, formerly of The Pit (Raleigh, North Carolina).

None of those guys are New Yorkers. But even if they were, why couldn't they make great BBQ?

Geography does not a pork butt make.

Just sayin'.

**Bugeater** · 06-29-2011, 10:14 PM

Eh, the best BBQ out there isn't in a restaurant anyway.

Toadkiller · 06-29-2011, 10:54 PM

I I eat at podnahs and it is good for a friggen portland oregon place but out It is not a top five place and probably not in the top ten. He does do a mean prime rib and catfish sometimes as a special. I think my pulled pork is just as good as his.

06-29-2011, 08:56 AM
NewChief In Search of a Life Join Date: Aug 2001 Location: Fayetteville, AR Casino cash: $9050204	BBQ Heretic needs to be owned. No KC love? Really? Really? Andrew Knowlton is always a pretentious little prick on Iron Chef American, anyway. http://www.bonappetit.com/blogsandfo...oints-bbq.html The Foodist's 5 Favorite Barbecue Joints in America 8:30 AM / JUNE 29, 2011 / POSTED BY Andrew Knowlton FILED UNDER: Restaurants Franklin Barbecue's lean (a.k.a. flat-side or flat-cut) brisket deserves a closer look. Photograph by Dominique LaFond In the current issue of Bon Appetit, we name Franklin's BBQ in Austin, Texas the best barbecue spot in the country. Bold? Right on the money? Out of our minds? The reactions have been all over the place. We expected nothing less. They say you shouldn't talk about religion or politics at the dinner table. I'll add barbecue to that list. No other food--not burgers, not pizza, not fried chicken--brings out fanatics like smoked meat. At the end of the day, it's ultimately about celebrating great food and recognizing passionate people who dedicate their lives to it. That's never a bad thing. On that note, it's my belief that every barbecue lover should have a list of his or her favorite spots across the country. On that list should be the first spot where you fell in love with barbecue--even if it hasn't fared that well over time. Also on the list should be at least one spot located in the town you live, no matter if you live in Anchorage, Alaska or Augusta, Maine. Because people who really get barbecue would rather eat it than debate it....I think. With that, here's my highly personal, very subjective list of BBQ favorites. Holcomb's Barbeque, White Plains, Georgia This is the first barbecue I remember eating (chopped pork and Brunswick stew), and for that reason it will always be among the best. This place (at least, what I remember of it, since the last time I ate there was maybe 25 years ago) has all the classic barbecue joint qualities: no frills atmosphere, sawdust on the floor, out of the way location, and sweet iced tea. Allen & Son, Chapel Hill, North Carolina Again, it's all the about the chopped pork at this legendary spot. You can get the BBQ plate (with Brunswick stew and Q) but I prefer the simple sandwich piled high with pork and a some coleslaw for crunch and acidity. A bucket list sandwich if there ever was one. Fette Sau, Brooklyn, New York Great barbecue in Brooklyn, New York? Take it easy purists: Don't dismiss it until you've tried it. Yes, they do all the traditional styles (brisket, St. Louis pork ribs, pulled pork shoulder) and also cool stuff like Wagyu cheeks, pork belly, and sirloin tip. And unlike many spots, they use organic or small family-farmed heritage breed animals. Authenic? Who cares. It tastes good. Big Apple Barbecue Block Party, New York, New York For two days a year during this smoked meat miracle festival, New York City is without question the best place in the world to eat barbecue. Pitmasters from around the country gather in Madison Square Park as crowds swoon. My favorite barbecue gurus who make an annual appearance here include Mike Mills of 17th Street Bar and Grill (Murphysboro, Illinois), Patrick Martin of Martin's Bar-B-Que Joint (Nolensville, Tennessee), and Ed Mitchell, formerly of The Pit (Raleigh, North Carolina). Podnah's Pit Barbecue, Portland, Oregon I like Portland. I like Portland's food scene, especially the coffee, Andy Ricker's gutsy Thai cooking at Pok Pok, and Rodney Muirhead's BBQ at this temple to meat. Check the daily specials for stuff like smoke lamb ribs and bone in rib-roasts. His brisket is Texas-worthy and the pork spareribs smoked for four hours would make my granddaddy proud. That's my list. What's yours? Read More http://www.bonappetit.com/blogsandfo...#ixzz1Qg2oCJCN
Posts: 21,776

06-29-2011, 05:42 PM	#51
gblowfish Be Kind To Your Pets Join Date: Jun 2002 Location: Glorious Independence, MO Casino cash: $17346178 VARSITY	I had a late lunch/early dinner at a place called "Woodyard Bar-B-Que" in KCK today. First time I had been there. It's an old bombed out 1930's era house with a porch and a screen door and a one table dining room. It was one of the KC BBQ places featured last year on "Diners, Drive-Ins and Dives." It was certainly a dive. Pretty much the polar opposite of Jack Stack for "ambience." It's in an industrial section of KCK off Merriam Drive between I-635 and Lamar. Last thing in the world you'd expect to find in that part of town. But I tell you what. I had the smoked half chicken special for $6.95 and asked to try a "cup" of their "burnt ends chili" which was one of their specialties. The chicken reminded me of the old Stephenson's Restaurant smoked chicken. This chicken was smoked, man. Slow smoked, tender, just wonderful. I got an entire half chicken, two sides (I had beans and cheesy corn) and a big bakery roll for less than $7. You'd spend $6 at McDonalds on lunch easy. The "cup" of chili was $5, but it was a huge serving. It was one of the best things I've tasted in a KC BBQ joint in a long time. It was piping hot, but not greasy, wasn't soupy or runny, just the right balance and man, was it good. Would have been even better with some crackers, but no dice. Everything was served up in styrofoam (because I got it to go), they didn't have fries -no room in the house for a deep fryer I guess-, but no big deal, all the other sides I had were good. No pickles with the meal, which is very unusual for KC BBQ. Also, with it being a 95 degree day in KC today, the house was hot, no real AC inside, just a few fans, so it would have been uncomfortable to "dine in." All in all about 3.5 out of 4 stars. This is a real dive, that's for sure. But really excellent BBQ if you don't mind styrofoam. I'm definitely going back soon. http://www.woodyardbbq.com/
Posts: 40,910

06-29-2011, 05:50 PM	#52
BillSelfsTrophycase WHAT IS YOUR MAJOR MALFUNCTION Join Date: Oct 2009 Casino cash: $10009313	TWO New York joints in the top 5 Seriously?
Posts: 6,755

06-29-2011, 08:15 PM	#56
Fish Ain't no relax! Join Date: Sep 2005 Casino cash: $808919	Long hairs in pink dress shirts should not comment on BBQ... __________________
Posts: 48,259

06-29-2011, 10:06 PM	#58
RJ Supporter Join Date: Oct 2000 Location: In a shotgun shack Casino cash: $9955202	[QUOTE=NewChief;7721044]No KC love? Really? Really? Andrew Knowlton is always a pretentious little prick on Iron Chef American, anyway. http://www.bonappetit.com/blogsandfo...oints-bbq.html Big Apple Barbecue Block Party, New York, New York For two days a year during this smoked meat miracle festival, New York City is without question the best place in the world to eat barbecue. Pitmasters from around the country gather in Madison Square Park as crowds swoon. My favorite barbecue gurus who make an annual appearance here include Mike Mills of 17th Street Bar and Grill (Murphysboro, Illinois), Patrick Martin of Martin's Bar-B-Que Joint (Nolensville, Tennessee), and Ed Mitchell, formerly of The Pit (Raleigh, North Carolina). None of those guys are New Yorkers. But even if they were, why couldn't they make great BBQ? Geography does not a pork butt make. Just sayin'.
Posts: 14,932

06-29-2011, 10:14 PM	#59
Bugeater The Maintenance Guy Join Date: Sep 2005 Location: Renovated Bugeater Estate Casino cash: $4032680	Eh, the best BBQ out there isn't in a restaurant anyway.
Posts: 70,535

06-29-2011, 10:54 PM	#60
Toadkiller Garlic make my feet stank! Join Date: Jan 2009 Location: Washougal, WA Casino cash: $5184921	I I eat at podnahs and it is good for a friggen portland oregon place but out It is not a top five place and probably not in the top ten. He does do a mean prime rib and catfish sometimes as a special. I think my pulled pork is just as good as his.
Posts: 2,049