So while roaming around Western North Carolina recently I managed to stumble upon this BBQ shop on wheels. From the looks of it this guy does a good business. What a rig! He was parked in McAdenville when this pic was taken. The sandwiches done here are unique to the area with an unusual sauce. I’ve been working on perfecting my pulled/chopped pork BBQ shoulder recipe which I will reveal in the months ahead after I document the next time I actually make it.
I just know I’m gonna barbeque in Hell for saying this, but BubbaRay, that sure is one angry pussy!
19. OhForTheLoveOf I think we do a pretty good job with film and TV.
Really though, your BBQs are great.
And snooker is quality TV.
I live within a mile and a half of this gas station. I’ve always been suspect of the mobile BBQ truck because we have so much good barbeque in this area that is in real bricks and mortar pits.
One day I grabbed a sandwich, it was a several high school kids running the truck. I got a bun with several cut pieces of meat slapped on it. Rather than real sauce, they gave me two packets of KC Masterpice sauce.
It was terrible. I want my 4 dollars back and I’ll never eat at this mobile truck again.
Fletcher’s BBQ for life!
17. Ben- have you ever eaten at The Texas Embassy in London, near Picadilly Circus? I was a little surprised to see a real Tex Mex restaraunt in the heart of London, and some of the best Mexican food I have had this side of New Mexico (Colorado).
Note I have been to Memphis and been to the classic joints there including Interstate and Central. In fact I’ve eaten at most of the best places in most of the South, KC, Chicago and even in Korea. My fav in Texas, FYI is the Bee Cave BBQ brisket outside of Austin.
While I have indeed perfected a universal recipe for pulled/chopped/minced pork I cannot say the same for brisket. This apparently has much to do with the fact that I cannot get good raw material..AKA a good brisket piece. I have also deconstructed an excellent foundation recipe for all the vinegar-based sauces from SC, NC and TN.
In California many of these specialties are rare since most of the BBQ joints are KC/Missouri style using oak — our native BBQ tree. There are some faux Texas style places that usually suck.
In fact few Californians actually barbecue anyway but almost everyone grills and calls it barbecuing. Then they call it “barbecued” such as barbecued hamburgers or barbecued steaks cooked directly over the flames on a crappy Weber.
I use three devices in the backyard. A New Braunsfels Texas cooker with the side burner, a Char Griller Smoker/grill and a Brinkmann bullet wet smoker (not of the Brinkmann design but of the Cookin’ Cajun design).. I can pretty much duplicate most regional BBQ styles with this equipment using a variety of woods and charcoal.
Dang John, you’re whatcha call a real BBQ cook! FWIW http://www.eaglequest.com/~bbq/faq2/toc.html this the definitive ‘Q FAQ for the rest of ya.
I hear you on the brisket, I can’t get good ones either. My rig is a Weber Smoky Mountain. My best smoke is turkeys. Awesome stuff.
Also check out alt.food.bbq on usenet.
I’m lucky enough to spend a week in KC every year, and I’ve eaten at most of the great places, lots of times. Man, I love that place.
A friend of mine, standing at the back door, casually asked his wife if she wanted some barbecue, she allowed as how yes, that sounded like a good idea, and began to ready herself for a trip to town. Second or two later there came a shot, and two hundred yards across the field one of a herd of wild hogs went down; Archie is a crack shot. We spent all night skinning, butchering, splitting logs, cooking the wood down to briquets, cooking the damned hog, then making hash out of the head. I was an eager helper, as I know damned all nothing about how to cook a hog, but I’m real good at how to eat one, especially at three or four in the morning when there’s just a few still awake, tending to the morrow’s feast.
Not exactly FDA inspected, but there’s been no deaths, and no recalls, not yet, anyways.
#27 Omar, insofar as stories go, YOU WIN!
24. Ben- have you ever eaten at The Texas Embassy in London, near Picadilly Circus? I was a little surprised to see a real Tex Mex restaraunt in the heart of London, and some of the best Mexican food I have had this side of New Mexico (Colorado).
I have indeed. There is another surprisingly good TexMex restaurant in Shoreditch that does really good refried beans….
Had a nice long post telling you all about it, then localhost got in the way of the SSH socket (see: http://www.dvorak.org/blog/?p=14098) and the post disappeared.
I can add from first hand experience that the Texas Embassy in London is about the only place in London you can get sweet iced tea.
Darned socket. One more time — here are the finest mobile BBQ outfits I’ve ever seen (the bike and the biggest):
http://cagematch.dvorak.org/index.php/topic,2182.0.html
Hey John. I think it would be great if you could share your pulled pork recipe with all of us sometime. I just got into BBQ-ing and would love to know how to make pulled pork the right way instead of trying out 50 different recipes from cookbooks and internet sites. Thanks John.