N.C BBQ
- Thread starter prlyles
- Start date
I've been since he's died and haven't noticed anything. It's probably just a psychological thing for you. He's dead, so it has to be different.
They added some new sides. That's all. Even the furniture from the 1600s is the same.
Only if you know what you are doing. I've found that most people who think they can do it better, can't do it better. Especially if they are talking about multiple dishes. Not saying that @ticket2ride04 is one of those people, just saying he would be the exception. Not the rule.
Agreed. Especially when people try to do certain dishes without having the right tools for the job. BBQ is a perfect example of that
go to a bbq competition and you’ll taste the best stuff you’ve ever had. It’s very hard to replicate that in a restaurant setting for a variety of factors. Namely you are using an inferior product for mass production. I’m certain most of these pit masters will agree. Sam Jones can out cook me in the backyard but he can’t deliver that same quality in his restaurants.
stop deflecting from the obvious. We've all been to backyard pig-pickin's and we've all had quality BBQ in the better restaurants. The challenge you issued is to beat what YOU can do in YOUR backyard. Well, obviously, we need to start with what you can do in your backyard.
We will wait patiently while you have the invitations printed.
I'm thinking that @andrew jones just found the location for the next THI get together when one finally takes place. All give thanks to @ticket2ride04 in advance, lol.
I hear the scenery is incredible at his location. He will verify, I'm sure. I'm just hoping he has a pool.
In all seriousity, I do agree and have said before on these boards that the best BBQ I have had comes from backyard pig-pickin's. Even one's that aren't so expertly managed can be really good and better than restaurant Q.
And my highly influential friend George Dickel concurs.
I would consider professional competitors as part of that exception I mentioned. Pit masters aren't a large segment of the cooking population.
I forgot how ugly that dragon egg grill was.
Nice rack and pulley torture machine ya got there. You waterboard on that too?
kinda near mcgee's crossroads off 40, kinda tween fuquay and smithfield.
Is it a chain?
kinda near mcgee's crossroads off 40, kinda tween fuquay and smithfield.
The opposite. Family biz since the 50's that's a classic, just for some reason not as much notoriety as Wilburs, B's, speedy's, honeymonks, the places in Shelby or Wilson, etc.
The last time I was in that area I tried the White Swan, it was good.
kinda near mcgee's crossroads off 40, kinda tween fuquay and smithfield.
They don't do much for me. Seems like their pork is always a little dry. I'd put them in the average category.
that is a hell of a setup. I want one.
eta found something similar, and it's cheap...
https://www.titangreatoutdoors.com/outdoor-cooking/open-fire-cooking/
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