I searched this to death, and nothing came up as a thread for just barbecue. By the way, is that how it's spelt in full? I am so used to the initials, I have forgotten how to "formally" spell it.
I shall start it, with an amazing meal Bert (bert425) and a friend of his (hi Don!) and I had, at a VERY WELL KNOWN establishment...
Famous Dave's at the Cedar Point Marina, at Cedar Point Resort/Park, in Ohio. Can't miss it, everybody talks about it. And we certainly know why. From all the great decor in the place and it's adjoining bar, FD's is a great place for family eating. But be prepared to pay. But then, it's soooooooo so worth it to pay that much, heh. My bill (w/o booze) and including a bottle of The BBQ Sauce, and a tip....$50 US. Totally worth it.
Here's the photos from that visit, Sunday June 4/17.
View from the dock where Dave's is.
Stuff on walls.
The bar area. Food is served here, as well as the main restaurant.
My drink of choice for the meal. Margarita!
In the menu.
Proof of above.
What I ordered. A 1/2 slab. With the Sweet & Sassy Sauce on it.
Choices of sauces.
Your server helps you remember which is which, sauce.
Mine! Mine! Mine! w/Red skin mash potatoes and creamy coleslaw. All excellent!
Dessert. Shared by all. One spoonful is all I could stand, for such a sugar rush!
Oh yeah, which to buy, which to buy?
The one on my ribs, was good enough to bring back home!
Good thread, Bill...but then again, any thread about food is good!
I admit that I'm not the hugest fan of most BBQ, because like Mexican and Asian food, it has to be done right or it sucks. And living in Western NY ain't exactly, NC, KC, Texas or Memphis. So while there are a couple of places around that are decent, I'm still looking for a place that might be able to stack up with one of the aforementioned barbecue (and that is the proper spelling, Bill!) destinations.
Here is a restaurant called Fat Bob's where I ate in Buffalo one late afternoon when Michael was in Buffalo General for nine weeks. The pulled pork was okay, but the brisket was the best that I have ever had!
Now if it wouldn't have been for the drunk woman sitting near me that was leading a "friend" of hers on and then telling him what a low-life POS he was, my meal would have been much more fulfilling. It got so uncomfortable that I boxed up half of my meal and took it with me because I thought that a fight was going to break out any minute.
Let's hope that her and her "friend" aren't one of the regulars at Fat Bob's.
Everything but the brisket was average. Well, now that I think of it, the beer was really good too. lol
An hour or so from now, me and David are heading to our best ever BBQ spot on The Drive (which is two blocks away from us), MEMPHIS BLUES, for what my David thinks we can handle (apart from taking the rest home)....the Memphis Feast.
Good price for a bit of everything they got and cook - no seafood though - and all sides as well.
Bill - I haven't been to a barbecue place in a while, but Michael and I have already been discussing about hitting up some places when we go to Branson in May. Maybe even a stop in Memphis on the way back, but we'll see.
For now, here is a "sort of" BBQ pic. I did a corned beef brisket, cabbage and home fries for St. Patrick's Day. Given that neither Michael nor I care for a traditional Irish-American boiled dinner, I dug into my German heritage and did fried potatoes and fried cabbage instead.
And don't worry, I did slather part of mine with my homemade BBQ/hot sauce as well as part of it with a horseradish/mayo combo. Yum!!!
Still more leftovers for homemade Reuben sandwiches!
I became somewhat of a BBQ enthusiast a couple of years ago. I bought myself a Weber 22" charcoal grill and installed a thermometer in the lid so I could use it to smoke. While my forte is tri-tip, I decided to attempt some ribs a few weeks ago. Now, I had done ribs a couple of times before, but they never turned out well. The flavor was good, but I had cooked them too quickly and dried them out. So I decided that this time, I'd take the time and do it right. I picked up some pre-seasoned St. Louis (pork) ribs from Costco (I do have rubs and sauces I could've used, but Costco's rubs tend to be delicious). I had done some research and learned, from a fat southern guy on YouTube (fat southern guys tend to be experts on BBQ), to use the 3-2-1 formula - 3 hours uncovered, 2 hours covered, and 1 more hour uncovered. During the uncovered phases, I sprayed the ribs with a concoction of apple juice, pineapple juice, and red wine every 45 minutes, to keep them moist. My Weber grill doesn't have nearly as much space as the fat southern guy's monster smoker did, so I had to cut the racks in half before putting them on the grill. After adjusting the temp down to the low-and-slow range of 225-250 degrees F, I put the ribs, meat side up, on the grill - only occasionally returning to spray the ribs. After cooking the ribs, uncovered, for 3 hours, I took them inside to cover them up. I spread a sheet of aluminum foil and coated it with some butter, brown sugar, and honey. The ribs then went on top of the sweet stuff, meat side down, and were wrapped in the aluminum foil. I put them back on the grill - still meat side down - and left them alone for two hours. When I came back, the sweet stuff inside the aluminum foil had liquefied and managed to find holes in the aluminum foil, through which they were dripping out the bottom of the grill - much to the dogs' delight. I unwrapped the ribs and put them, meat side up, back on the grill. I gave the rest of the sweet stuff to the mutts, which they happily lapped up. I brushed the ribs with Sweet Baby Ray's BBQ sauce and left them alone for a little while.
The ribs had just been unwrapped and basted in BBQ sauce. At this point, they had about an hour to go.
After about an hour, the ribs were finally done. After a brief rest from the grill, I sliced into them to see how they looked inside. They looked great, and they tasted even better. The flavor combination of the smoke, rub, and sauce was delicious. They weren't fall-off-the-bone, but they were easy to bite and chew - which was exactly what I wanted.
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