I'm Southern Baptist, so...
And I'm currently in PNG, and it's been 4 months since I've last had good BBQ, and it will probably over a year until I get it next.
I'm Southern Baptist, so...
And I'm currently in PNG, and it's been 4 months since I've last had good BBQ, and it will probably over a year until I get it next.
"You win 100% of the fights you avoid. If you're not there when it happens, you don't lose." - William Aprill
"I've owned a guitar for 31 years and that sure hasn't made me a musician, let alone an expert. It's made me a guy who owns a guitar."- BBI
The absolute best BBQ Brisket I've ever eaten was at a hole in the wall joint, I believe on East McArthur in Wichita, the back of the building was a strip club.
'Watcha want?' 'How about some brisket, coleslaw, fries and a coke?' 'French fryer's broken, and we don't have any ice, we got chips' 'Okay'
Outfreakingstanding.
Carolina Brothers in Ashburn sticks out. I am having a hell of a time remembering the MD place because I am usually trying to get out of MD as fast as possible.
next time you’re in town go to LCs and get ribs. Go to BB’s lawnside and get hammered. And for the love of God, go to Bryant’s and get anything to put sauce on.
Not claiming much BBQ gravitas, since NM is not a BBQ location, but we cook a lot of meat with smoke, or in ground ovens, like the original boucans,but one local burger chain and one regonal BBQ chain seem to have stumbled on a magical BBQ Carne Adovada. Pork roast is wet rubbed with red chile sauce and smoked. Until it is pulled pork done. And then draped in more red chile sauce. And wrapped in a tortilla, sprinkled with chopped onions and cheese, and consumed.
Another local restaurant has been on the Food Network, more than once, for Red Chile Pork Ribs, braised, not smoked. But still
YUM.
pat