There's a place in Owensboro, Kentucky which claims to have the best BBQ in
the world. It's a buffet, and they do have variety. First time I ever had
mutton. Actually pretty good while hot, but not something I'd try on my own.
I have had BBQ in a wide range of locales, but my favorites are Dozier's in
Fulshear, Texas and Churchill's in Fulton, Missouri. (Fulton is where Winston
Churchill made his "Iron Curtain" speech, for those not old enough to
remember.) Dozier's is widely known for it's pecan smoked everything, but the
bacon is the best. Churchill's primarily does ribs, and the owner does a
batch each day. When they're gone, they're gone.
I do brisket on the smoker,
and it does take 10 hours. So, if you're going to be in the Chicago area, let
me know. (I'm just around the corner in Northwest Indiana.) Kids are grown,
so we have two spare bedrooms plus the pull-out in the family room.
Reasonably complete set of tools and a few spares.
Gary
SPL311-05917 w/U20
SRL311-00428
----- Original Message ----
From: Kevin McDonald
<ktmaustin@sbcglobal.net>
To: datsun-roadsters@autox.team.net
Sent: Friday,
August 8, 2008 9:20:14 PM
Subject: Re: [Roadsters] BBQ
Looks like I started a
major off-topic thread.
Apologies to the list admin.
As long as were at it...
What is BarBQ in your area?
In Texas it is anything that can fit on your
grill.
Any kind of ribs, brisket, chicken, sausage, and if your a real Texan
wild
game that you killed with your own intensely cool weapons.
(The meat is
on the grill - now you seize the moment to show your buddies
the latest rifle
mods..)
Veggies are fine - load up in tin foil with butter and your favorite
seasonings.
I've heard that in the SEC BarBQ may have to be pork.
In Texas
were an open minded state.
If you can kill it you can grill it.
Gas is for
pretenders.
Charcoal has some respect.
Real BarBQers use wood of course.
Beans
are best with ham hocks.
Ribs take 6-8 hours at 175-225 degrees.
Brisket up to
12 hours.
A real BarBQer can drink heavily and still wake up at 4AM to load
and
monitor the grill.
A major plus is a Diesel truck with a custom made
trailer with a rough hewn
cast iron pit in the shape of your favorite BIG12
logo.
The Salt Lick is a favorite place.
Basically a set of old farm
buildings with all you can eat pricing.
The county or area were it is located
is dry so you have to bring your own
alcohol (Oh darn).
I've seen many
coolers of beer and many bottles of brown whisky looking
stuff there.
But
I've never seen any wine...
Kevin
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