Category Archives: BBQ Joints

BBQ Snob Guide: Where to Eat Great BBQ

Famous Salt Lick BBQ Pit in Driftwood Texas

We are asked the question all the time, I am in “X” city, do you have a BBQ Map to the best BBQ Joint around here? Fortunately the world of BBQ is better off with Twitter’s @bbqsnob, aka Daniel Vaughn. Daniel Vaughn travels the world, and Texas, reviewing BBQ. He writes for the Texas Monthly BBQ Section and is the curator of the Texas Monthly Top 50 BBQ Joints List. We have been following him for years. Daniel Vaughn brings the fairness and objectivity of a great food critic. He is less critical and so knowledgeable that reviews and write-ups bring the insight we enjoy.

Below is a link to all the places in the USA, South America and Europe which is growing daily. The official BBQ Snob BBQ Map is below. Share it with your friends, and reference it often.He has them even listed by “Been There”, “Closed” and “On the List”. We find that this BBQ Map is a great start for your research on where to go. It really is the ultimate go to BBQ Map when I am travelling and looking to eat great BBQ.

BBQ Snob BBQ Map

Here is our process for finding BBQ Joint using the BBQ Map

  1. Find a couple of locations on the map near you.
  2. Google each of them and make sure that they are open when you want to visit.
  3. Read the reviews, we like to read the 5 stars first and if people are raving about what is important to us, good food, people that sound like they know BBQ, that is a good sign.
  4. Take a look at the negative reviews, if they are filled with reviews about service, make sure that they are reasonable and you agree with the complaints or concerns.
  5. If all checks out, map it from your location or where you are, make sure that it is within range and that you will not be driving hours out of your way, unless that is the plan!
  6. Arrive early, either before lunch or right after depending on the BBQ Joint, really good BBQ places run out of food and the earlier you arrive, the better the selection.

Hope that you enjoy this list and it helps you create a personal BBQ Map of your own!

 

 

Adam’s Smokehouse – St. Louis MO – BBQ Pro Shop Review

Adam’s Smokehouse is the most recent offspring of St. Louis BBQ Parents, Pappy’s Smokehouse and Bogart’s and from what our St. Louis BBQ Minion tells us, up to par with the old folks! The website is simple as is the menu and their “theory”.

Adam’s follows the same barbeque theory as its sister stores, Pappy’s and Bogart’s: Low and slow is the way to go! All meat is slow cooked to perfection, and our sides offer just the right selection to complement the main event, whichever that may be for you- our amazing smoked ribs, delicious pulled pork or another one of our smokey and savory barbeque masterpieces.

Here is the report from the front lines filed over the weekend.

So we took the plunge and made a large carry-out order from Adam’s Smokehouse to celebrate my parents closing on the new house. It was our first time trying their Q and I have to say I was pretty impressed over all.

I’m just going to jump right in with my review of the meats…

Ribs – outstanding flavor, tooth, tenderness, rub, and quality of meat. Moist but not greasy.

Another Fine BBQ Joint in St. Louis is born! The Image courtesy of Feast - St. Louis

Another Fine BBQ Joint in St. Louis is born! The Image courtesy of Feast – St. Louis

Rub and glaze did not fight each other for supremacy so there was a lot of flavor. Excellent meat quality with a LOT meat on each bone. Even the silverskin was paper-thin and tender. Two full racks went up in smoke. Kids and grown ups alike devoured them..

Brisket – moist, tender, great pink coloring and gently flavored. Always my baseline test for a Q joint, I thought the Adam’s brisket was just lovely. Thin sliced, slightly smoky and not at all dry.

Pulled Pork – good flavor, perfectly smoked, and plenty moist. The pulled pork was particularly good with the carolina mustard sauce. But as good as it was, the pork was probably my least favorite. But that’s only because the other three were so damn good.

Which brings me to the burnt ends.

Burnt Ends – among the best I’ve ever had. They were perfectly smoked, slightly sweet, absolutely dripping with moisture, and held together in actual cohesive chunks of meat. So many times you order burnt ends and you get a pile of meat crumbs. But not here. This was actual solid ends that fall apart only when you bite into them. An amazing mouthful that doesn’t even really need sauce. It’s that good in it’s own juices.

Sides – Good cole slaw and very good pit beans. I suspect they use the same technique as Bogart’s to get the brisket drippings into the beans.

All of the meats were very high quality cuts. Nothing cheap about them.

Sincerely,

The Official BBQ Pro Shop St. Louis BBQ Minion

Address and Website:
Adam’s Smokehouse, 2819 Watson Road, Clifton Heights, 314.875.9892, adamssmokehouse.com
Facebook Page:

Image courtesy of Feast – St. Louis, read what they had to say here: http://www.feaststl.com/the-feed/article_69111e2c-314d-11e3-84c1-0019bb30f31a.html

 

As a huge fan of Jimmy Kimmel and Howard Stern, seeing the growing success of the Jimmy Kimmel is just a clear indication of how hard this guy works for it. This past week, Jimmy Kimmel and crew were in Austin and they visited some of the best in Austin BBQ, well at least the newer BBQ Joints on the scene. Here is a funny video of their BBQ tour. Having done the Austin BBQ Tour last year, can totally appreciate the work it takes to eat that much BBQ in one day!

Meet Ubon’s: The BBQ Sauce that built a restaurant!

BBQ Pro Shop has been carrying Ubon’s BBQ Sauce since it was bottled and mass distributed a couple of years back. We first had Ubon’s BBQ at the Big Apple BBQ Block Party in NYC a few years back, and the pulled pork was legit! So when we got a chance to carry Ubon’s BBQ Sauce we jumped at the opportunity. Here is a great video that tells the story. This video comes from a great new BBQ show. The Travel Channel picked up BBQ Crawl, a great series from Danielle Bennett Dimovski aka @divaQ which is about as real a host as you can find when it comes to fun, energy and bringing the BBQ love! Enjoy!

Austin BBQ Roadtrip Day Two: Franklin Barbecue

Franklin's BBQ, on line for an early lunch. Aaron Franklin chats it up and drinks his morning espresso.

Franklin’s BBQ, on line for an early lunch. Aaron Franklin chats it up and drinks his morning espresso.

After stopping it at the Taco Xpress, for some breakfast taco’s and some food to keep us satisfied, we headed to Franklin Barbecue and arrived in line at 9:15 AM. Franklin’s claim to fame is that they open their doors at 11a and stay open until they are sold out, oh and also that they have the world’s finest Texas Brisket! So they usually run out of food around 2p as the sign says. Our timing was perfect, we were amongst the first 25 people in line and that got is in the door on the first shift. The line just grew and grew as we waited there, people joining people holding spots and the beverage lady coming through the line to serve drinks. The wait was half the fun, and a little tip, you can use their bathroom.

The first person from Franklin’s we met was a really Sweet young lady who came through to gauge our order as to how much, brisket, pork, ribs and sausage you would be interested in having. It is first come serve so she takes your order and then let’s you know whether there will be any left by the time you get inside. Not an issue for us, more of an issue for the folks closer to the end of the line.

We were lucky and got inside at 11a, waited another 20 minutes and was happy to see Aaron Franklin enjoying his morning espresso and watching over the first cuts of brisket hit the trays. We went with a pound of brisket, 1/4  LB of Turkey and pulled pork, two hot links and a pound of spare ribs and went to work. The surprise of the meal and not to be missed is the smoked turkey, we surmised that we may have been the first to order it and we got a fresh breast that was just amazing, nice blend of pepper, salt and smoke, with a delightful bark. Don’t miss it, we shared it with some line mates who made the mistake and they had the same reaction.

At Franklin's BBQ, the brisket is awesome, but their Turkey could change Thanksgiving dinner for the masses!

At Franklin’s BBQ, the brisket is awesome, but their Turkey could change Thanksgiving dinner for the masses!

The pulled pork was awesome as well, salty, smokey with a hint of pepper and moist. Moist seems to be the seem at Franklin’s, how they do it, I do not know but all our food was tender and didn’t dry out as we ate it. The sausage casing had such a snap and a great flavor. Now the spare ribs had a great bark and a peppery smokey flavor with tenderness that made it easy to separate meat from bone. No falling off, but pulling off was just a delight and an awesome flavor.

Last but not least was the brisket, we asked for fatty and the bark, oh the bark was just amazing. The brisket was not like anything we have tasted thus far in Texas. It was light, fluffy and literally had the consistency best compared to a good birthday cake. The crusty bark mixed with the light and tender meat that was airy and so moist. The bark has a pepper flavor which is the most predominant flavor and it was worth every second in line to taste this Pit Master’s handy work.

Finally, Franklin’s has sauce and the Espresso BBQ Sauce, which is evidently taken from Aaron’s love of a good espresso is the perfect companion to his brisket. Highly suggest taken a few bites on it’s own, but then give that BBQ sauce a try, the mix of the coffee and the black pepper is just not to be missed. Had an almost chocolate under tone and was a pleasant surprise.

Enjoy the photos from the Austin BBQ Roadtrip on BBQ Pro Shops Flickr Page