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The best BBQ joints in the United States

Passepartout

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I suppose this should be filed under 'What Are You Cooking?' thread, but tonight's menu (as so many others) is based on the Bargain Bin in the meat department at the local Kroger (Smith's) store. I found one of my fav's for summertime. Flank Steak. So I added some decent bacon to the cart and headed out.

I lay out the flank steak on a cutting board about 2 PM to slowly bring to room temp. I peel off any remaining tough membrane, and cut into it at about 1/4" width, diagonal slits almost halfway through- across the grain of the meat, sprinkling Adolph's Tenderizer, then turning it over I slit it in the opposite direction and apply the Adolph's. Then I cut across the width of the steak whatever thickness of meat I want. This time roughly 1 1/4 inches. I tossed some toothpicks in a glass of water. Then I rolled each 'roulade' and wrapped them in bacon, fastening with a soaked toothpick. Think el-cheapo filet mignon.

To grill, I turned on all 5 burners of my grill to pre-heat, Then I turned off the two right burners and put the 'poor-man's' filets on the grid that was turned off. The bacon rendered it's fat without flaring because there was no flame under them. As they cooked, I kept moving them to the left and reduced the heat to avoid flare-ups.. Finally after most of the fat had melted I was able to finish searing toe outside of the roulades. along with some fresh summer squash (zucchini and crook-neck) out of the garden, steamed with butter and lemon, all in all it was a delightful dinner.

The neighbor kids brought some brownies and we have watermelon to complete dessert.

Jim
 

Ken555

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I suppose this should be filed under 'What Are You Cooking?' thread, but tonight's menu (as so many others) is based on the Bargain Bin in the meat department at the local Kroger (Smith's) store. I found one of my fav's for summertime. Flank Steak. So I added some decent bacon to the cart and headed out.

I lay out the flank steak on a cutting board about 2 PM to slowly bring to room temp. I peel off any remaining tough membrane, and cut into it at about 1/4" width, diagonal slits almost halfway through- across the grain of the meat, sprinkling Adolph's Tenderizer, then turning it over I slit it in the opposite direction and apply the Adolph's. Then I cut across the width of the steak whatever thickness of meat I want. This time roughly 1 1/4 inches. I tossed some toothpicks in a glass of water. Then I rolled each 'roulade' and wrapped them in bacon, fastening with a soaked toothpick. Think el-cheapo filet mignon.

To grill, I turned on all 5 burners of my grill to pre-heat, Then I turned off the two right burners and put the 'poor-man's' filets on the grid that was turned off. The bacon rendered it's fat without flaring because there was no flame under them. As they cooked, I kept moving them to the left and reduced the heat to avoid flare-ups.. Finally after most of the fat had melted I was able to finish searing toe outside of the roulades. along with some fresh summer squash (zucchini and crook-neck) out of the garden, steamed with butter and lemon, all in all it was a delightful dinner.

The neighbor kids brought some brownies and we have watermelon to complete dessert.

Jim
Yum


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AnnaS

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We need to move our butt and try Hometown in Brooklyn. We have been saying it for a while. Time to make a date.

Great list
 

PigsDad

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A few years ago my wife and I were in Austin, TX to watch my daughter play in a national softball tournament, but we had plenty of time to try out some of the area's BBQ joints. One that we found was the best BBQ I had ever experienced, and it was Terry Black's Barbecue (it looks like they have another location in Dallas). I thought their brisket, pulled pork and smoked sausage was heads above anything else I have eaten. Makes me want to take a trip to Austin again just to eat there. :p

Kurt
 

bjones9942

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Bob Sykes Bar-B-Que in Bessemer, Alabama is my favorite. For me it's as much about the memories it invokes as the flavor of the sauce and smoke on the meat. My father's family is from the Birmingham, Alabama area and every two years we'd visit. Dinner at Bob Sykes with the family was a highlight each time!
 
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