Anonymous wrote:Anonymous wrote:Um, no. You are not going to good places if that's the case. Where are you eating this BBQ? I'm from Texas and that's the only place where I'll stand in line for any BBQ. ATX is good but not the best (though Frankilin's is worth it). DFW, HOU, Luling have great BBQ.
I'm not a fan of the saucy NC style BBQ so I would not bother with that. Salt, pepper, meat, fire is all you need.
There is no good BBQ in DC metro or VA.
There are a ton of good Korean BBQ places in VA...
Anonymous wrote:Um, no. You are not going to good places if that's the case. Where are you eating this BBQ? I'm from Texas and that's the only place where I'll stand in line for any BBQ. ATX is good but not the best (though Frankilin's is worth it). DFW, HOU, Luling have great BBQ.
I'm not a fan of the saucy NC style BBQ so I would not bother with that. Salt, pepper, meat, fire is all you need.
There is no good BBQ in DC metro or VA.
Anonymous wrote:Anonymous wrote:It's the Liquid Smoke. This product, this flavoring is used instead of properly smoking the meat. They way it shoul be for bbq. In many areas restaurants can not smoke the meat. Laws don't allow the operation, don't allow the install of the equipment. Some places, some businesses may be "grandfathered" in. Same with a proper Pizza Oven.. You'll find those, more that have been grandfathered in other more northern states.
What are some grandfathered places, or others that actually smoke the meat? Esp in NoVA
Anonymous wrote:Anonymous wrote:It's the Liquid Smoke. This product, this flavoring is used instead of properly smoking the meat. They way it shoul be for bbq. In many areas restaurants can not smoke the meat. Laws don't allow the operation, don't allow the install of the equipment. Some places, some businesses may be "grandfathered" in. Same with a proper Pizza Oven.. You'll find those, more that have been grandfathered in other more northern states.
What are some grandfathered places, or others that actually smoke the meat? Esp in NoVA
Anonymous wrote:It's the Liquid Smoke. This product, this flavoring is used instead of properly smoking the meat. They way it shoul be for bbq. In many areas restaurants can not smoke the meat. Laws don't allow the operation, don't allow the install of the equipment. Some places, some businesses may be "grandfathered" in. Same with a proper Pizza Oven.. You'll find those, more that have been grandfathered in other more northern states.
Anonymous wrote:Um, no. You are not going to good places if that's the case. Where are you eating this BBQ? I'm from Texas and that's the only place where I'll stand in line for any BBQ. ATX is good but not the best (though Frankilin's is worth it). DFW, HOU, Luling have great BBQ.
I'm not a fan of the saucy NC style BBQ so I would not bother with that. Salt, pepper, meat, fire is all you need.
There is no good BBQ in DC metro or VA.
Anonymous wrote:Anonymous wrote:Anonymous wrote:It’s just you. It’s like saying all wine tastes the same or all music sounds the same. It could be that you’ve had a limited selection, or it could be that you’re just not able to discern the not really so subtle differences.
+1. Clearly, you’ve never been to Memphis.
+2
There are so many different types - Kansas City, TX, Carolina, ...and they're all different tastes and not even the same color