CSNbbs

(05-09-2012 04:05 PM)SkullyMaroo Wrote: [ -> ]The Brick Pit, conveniently located walking distance from USA's campus, has really good pulled pork. They were on Man vs Food Nation last summer and their pulled pork is slow roasted for 30 hours, the longest of any place in the world. The Shed is right across the street from USA and has quickly become a favorite for a lot of people. Some of you might know that the original Shed Is in Ocean Springs, MS, and their popularity there caused them to branch out to Mobile and it's been received well over here. If I want pulled pork or chicken I'll go to the Brick Pit. If I want a nice meal with a lot of side options I will chose The Shed or another place. We have Dreamland here, but I'm not crazy about them.

^ The Brick Pit on Old Shell Rd., Mobile has been one of my favorites for years, and also added to my list of Port City favorites is the The Shed. Whatever happened to Rodgers? They were one of the best, if not the best BBQ joints in the city.

(05-11-2012 10:07 AM)chrisattsu Wrote: [ -> ]There are purists here in Central Texas who have sworn off the sauce.

Lockhart (the Mecca of Texas BBQ) is only 15 minutes away from San Marcos.
Kruez's (pronounced Ka-right-iz) is regularly in the Top 5 places in the state and they don't offer sauce.

So is the Dry Rub a Texas thing? I know about the Vinegar style in the Carolinas, and I know St. Louis and KC are sauce as well.

I dont make my own rub, ( I just buy one of the shelf) but I coat my Ribs with that stuff, and slow cook around 200 degrees for a few hours, and enjoy. That rub just seems to carmalize and its not nearly as sloppy.

(05-11-2012 10:24 AM)JoeJag Wrote: [ -> ]

(05-09-2012 04:05 PM)SkullyMaroo Wrote: [ -> ]The Brick Pit, conveniently located walking distance from USA's campus, has really good pulled pork. They were on Man vs Food Nation last summer and their pulled pork is slow roasted for 30 hours, the longest of any place in the world. The Shed is right across the street from USA and has quickly become a favorite for a lot of people. Some of you might know that the original Shed Is in Ocean Springs, MS, and their popularity there caused them to branch out to Mobile and it's been received well over here. If I want pulled pork or chicken I'll go to the Brick Pit. If I want a nice meal with a lot of side options I will chose The Shed or another place. We have Dreamland here, but I'm not crazy about them.

^ The Brick Pit on Old Shell Rd., Mobile has been one of my favorites for years, and also added to my list of Port City favorites is the The Shed. Whatever happened to Rodgers? They were one of the best, if not the best BBQ joints in the city.

I just finished eating at the Shed. I was in Mobile for business and wanted to swing by campus.

The atmosphere was great.
Pork was good.
Not too sure about that chicken though.

Their potato salad is crazy good.
I wish I had gotten both my sides potato salad.

The Shed is fine, but it has hurt the Brick Pit. The Brick Pit folks actually were considering closing earlier this year, but apparently that never came to fruition.

I've observed this problem quite often. People fall in love with a place that has "atmosphere" and ignore the place with better food. You can't eat atmosphere.

(05-11-2012 12:21 PM)USACoN2012 Wrote: [ -> ]The Shed is fine, but it has hurt the Brick Pit. The Brick Pit folks actually were considering closing earlier this year, but apparently that never came to fruition.

I've observed this problem quite often. People fall in love with a place that has "atmosphere" and ignore the place with better food. You can't eat atmosphere.

Yeah. I just had to try it because of this thread.

Now that I have a comparison, the Brick Pit is easily better.
Sheds location is going to help it a lot.
Too bad the Brick Pit didn't grab the Mellow Mushroom building years ago, or even the PickleFish location.

(05-11-2012 10:45 AM)OwlFamily Wrote: [ -> ]

(05-11-2012 10:07 AM)chrisattsu Wrote: [ -> ]There are purists here in Central Texas who have sworn off the sauce.

Lockhart (the Mecca of Texas BBQ) is only 15 minutes away from San Marcos.
Kruez's (pronounced Ka-right-iz) is regularly in the Top 5 places in the state and they don't offer sauce.

So is the Dry Rub a Texas thing? I know about the Vinegar style in the Carolinas, and I know St. Louis and KC are sauce as well.

I dont make my own rub, ( I just buy one of the shelf) but I coat my Ribs with that stuff, and slow cook around 200 degrees for a few hours, and enjoy. That rub just seems to carmalize and its not nearly as sloppy.

Texas is not strictly dry rub. We have some different sauces depending on which part of the state that you are in. I've seen sweet tomato-based sauces, mustard-based sauces, and spicy pepper sauces.

If you ask someone about quintessential Texas BBQ, I think you will hear Brisket, sausage, and ribs. However, this changes depending on which part of the state are in because geography and settlement demographics.

East Texas bbq is based on the Southern tradition of sweeter sauces, slathered on chopped meats.

Central Texas bbq is based on the German meat market tradition, taste the quality of the meat, sliced meat with minimal sauce serve on the side. (sauces can be tomato or mustard based).

South Texas / Northern Mexico is based on the Vaquero (Mexican cowboy) tradition. It usually has a spicier sauce and the addition of different spices and meats (barbacoa, lechon, cabrito)

West Texas is based on "Cowboy cooking". Many people would consider it grilling as opposed to bbq because it uses direct heat over an open pit rather than smoke to cook the food.

(05-11-2012 12:31 PM)chrisattsu Wrote: [ -> ]

(05-11-2012 10:45 AM)OwlFamily Wrote: [ -> ]

(05-11-2012 10:07 AM)chrisattsu Wrote: [ -> ]There are purists here in Central Texas who have sworn off the sauce.

Lockhart (the Mecca of Texas BBQ) is only 15 minutes away from San Marcos.
Kruez's (pronounced Ka-right-iz) is regularly in the Top 5 places in the state and they don't offer sauce.

So is the Dry Rub a Texas thing? I know about the Vinegar style in the Carolinas, and I know St. Louis and KC are sauce as well.

I dont make my own rub, ( I just buy one of the shelf) but I coat my Ribs with that stuff, and slow cook around 200 degrees for a few hours, and enjoy. That rub just seems to carmalize and its not nearly as sloppy.

Texas is not strictly dry rub. We have some different sauces depending on which part of the state that you are in. I've seen sweet tomato-based sauces, mustard-based sauces, and spicy pepper sauces.

If you ask someone about quintessential Texas BBQ, I think you will hear Brisket, sausage, and ribs. However, this changes depending on which part of the state are in because geography and settlement demographics.

East Texas bbq is based on the Southern tradition of sweeter sauces, slathered on chopped meats.

Central Texas bbq is based on the German meat market tradition, taste the quality of the meat, minimal sauce serve on the side. (sauces can be tomato or mustard based).

South Texas / Northern Mexico is based on the Vaquero (Mexican cowboy) tradition. It usually has a spicier sauce and the addition of different spices and meats (barbacoa, lechon, cabrito)

West Texas is based on "Cowboy cooking". Many people would consider it grilling as opposed to bbq because it uses direct heat over an open pit rather than smoke to cook the food.

I was just in South Texas the weekend before last (my wife grew up there). Making me hungry.

Trash Can Turkey from KreweDeBlue.com :

http://picasaweb.google.com/BlueRaiderTr...wToPhotos#

(05-11-2012 09:29 AM)Seven Would Be Nice Wrote: [ -> ]I made a bacon weave and wrapped it around a pork loin. Smoked it on my grill for an hour on 400 (indirect heat) with some apple wood smoking chips.

One of the best things I've ever eaten.

Big Green Egg?

BTW good choice on apple wood, I only use apple wood. (burgers are my exception)

(05-11-2012 12:51 PM)GaSouthern Wrote: [ -> ]Big Green Egg?

BTW good choice on apple wood, I only use apple wood. (burgers are my exception)

Weber Performer with a cast-iron grate.

(05-09-2012 03:48 PM)dahbeed Wrote: [ -> ]

(05-09-2012 03:41 PM)DrGonzo Wrote: [ -> ]

(05-09-2012 03:37 PM)dahbeed Wrote: [ -> ]

(05-09-2012 03:20 PM)DrGonzo Wrote: [ -> ]Vinegar Muthafukin base!

http://www.woodlandsbbq.com/

drgonzo.......up here in the commonwealth 2 counties over from bowling green is a county named monroe that perches on the tennessee line.

i was introduced to their vinegar based barbecue over 20 years ago. it's actually called 'mon-roe county style'

you can get it 'sprinkled' or 'dipped'......sprinkled is hot....dipped is....hotter. i absolutely love it. you can get it shredded but they serve sliced shoulder that is to kill for. most of the joints are only open around 3-4 days per week.

it has made its way into some surrounding counties but is still generally referred to as 'mon-roe county style'......even though most would pronounce that 'munrow'....those folks don't.

it's an interesting area.

Yeah buddy. I like em hot. Chopped pork is the sandwich and I apply the sauce generously. Sides include fried okra, corn and corn bread. A lot of people get slaw on their sandwich, but I'll pass

yup.....'the kentucky headhunters' hail from that area and they sing of a 'slawburger' in one of their songs. i've not eaten it in that form. i always go for the sliced shoulder dipped. god i love it. might take a trip this week to go get some as it's been awhile.

If you like Monroe County style barbecue you should come on down this weekend for the barbecue festival in Fountain Run! Will be all kinds of barbecue choices (mainly shoulder), as well as the other expected items with a small town festival. Good, clean, country fun at its finest!

(05-11-2012 09:42 AM)chrisattsu Wrote: [ -> ]

From Hays County (one of the local BBQ joints) in San Marcos

That looks like my kind of BBQ! Very nice!
Awesome smoke ring!!!

(05-11-2012 09:55 AM)OwlFamily Wrote: [ -> ]Which state usually does the Dry rub instead of sauce? I think its a Memphis thing but not really sure.

Ive REALLY become a fan of the dry rub slow cook lately and am over the sauce.

Memphis is famous for the dry rubs.

My ribs and boston butts always have plenty of this. But NO sauces.

(05-16-2012 10:30 PM)Fanof49ASU Wrote: [ -> ]

(05-11-2012 09:55 AM)OwlFamily Wrote: [ -> ]Which state usually does the Dry rub instead of sauce? I think its a Memphis thing but not really sure.

Ive REALLY become a fan of the dry rub slow cook lately and am over the sauce.

Memphis is famous for the dry rubs.

My ribs and boston butts always have plenty of this. But NO sauces.

Sauce is added at the table... to sandwiches.

Only time sauce goes on ribs is if you screwed up and overcooked the ribs until they are dry.