Tundras live: A Bunch of Idiots And A Bunch of BS- Resume discussion group

I use 2 forks.

 

Well played. If you need a knife for bbq, you're eating the wrong bbq.

 

I really love bbq but find the places local to me are generally super expensive and don't always serve the best bbq. We just don't have the mom and pop type places that make great food. It's usually a fancy/expensive restaurant that still misses the mark when it comes to really good bbq or just a tourist trap related to the wine country.

 

WA and CA are not known for bbq… that’s for sure. It is very expensive here and the quality will vary day to day.

 

It goes beyond that for my area. All we have out here are either some sort of restaurant chain or gourmet place. The amount of mom and pop shops are relatively few and even then they are more often breakfast places.

There used to be a lot more when I was growing up and they have mostly faded away. I miss being able to go to a local spot with wholesome staple food dishes that were great and still affordable.

 

Me too. There are a lot of mom and pop places around me, but they are mostly Asian food and maybe a few Mexican places. And you are right, the few places around me still serving American food are typically breakfast joints.

 

If you're ever in the Sacramento area I can point you to a couple decently good BBQ places.

 

I totally blanked on the Mexican and Chinese food mom and pops. We have plenty of those.

There was a place in Modesto that had good bbq. They had the portable smoker trailer out in front of the restaurant. I used to go there pretty often when I lived in the Central Valley. I haven't been to Sacramento in ages just don't have much of a reason to go there although they had some awesome fish stores that carried a good variety of aquarium fish.

Looks like the bbq place is still around:

http://docsqnpit.com/menu.php

 

If you pick up a rib, and the meat doesn't fall off the bone onto the plate, it's not a good rib.

 

I don't want fall off the bone per se but I want comes clean off of the bone when I bite the rib. Fall off the bone when picking it up can get into mushy/overcooked territory.

On the subject of bbq what is everyone's opinion on sauce? Cook with the sauce, without? Dry/Wet etc...?

 

Dry rub, sauce on the side for pork. Overnight wet brine and dry rub for whloe poultry. Sauce marinade and baste for pieces. I've only done one beef brisket, dry SPG, no sauce. I did make pastrami from a small brisket once, that's a process.

 

Dry for most things. Pork butt, I'll put sauce on once the bark is eaten.

 

This is bbq speak. Moist but not overly. Shouldn't need a utensil for ribs or poultry on the bone.

 

Yeah, if we're eating the pulled butt same day, sauce on the side. If it's a next day warm in the crockpot event, I'll add a little sauce for moisture. Usually one of these.
The Carolina Shine is made by a good friend, the Mini's is made by my sister-in-law's co-worker.

 

I'm a sucker for Carolina sauce. Love my mustards and vinegar. Not many in CO prefer this style but there are a few. I often make my own sauce but haven't nailed one down enough yet to not keep modifying it.

 

Love mustard and vinegar based sauces, cuts through the fat of something like a pork butt/pork shoulder.

 

The mustard based is mostly SC, it's good. Vinegar is Eastern NC and Southeast VA.
Western Carolinas add tomato paste, they're weirdos.

 

If you need store-bought in Texas, you could do a lot worse than Stubb's.

 

https://youtube.com/shorts/-EAorHyh178?si=-j6Ov8zfoozqtLRx

 

I need my old lady to stock up a fry’s, Albertsons has some bs limits!

 

How much beer and how many drinkers are you guys buying for? A 30 pack in my heavy drinking past would last me around a week. I would also be insanely bloated.

 

Those are amateur numbers...

 

I don't know if I've had more than 30 beers go through my fridge in the last 2 years...

 

If I'm being honest with myself I drink about 30 plus drinks/wine/beers a week as a total sum of all 3.