Over Memorial Day 2013 we passed on the hospitality and generosity that we’ve been shown during our barbecue travels by inviting a few dozen friends over for an all-day barbecue party.
We thought A&R’s had served us the best ribs in Memphis, but the pitmaster thought he could do better. That craftsmanlike drive toward quality made him want his customers to experience the best his restaurant had to offer.
We know that the area around Memphis is rich with barbecue and music and this time we’ll be staying there for close to a full week to find as much of it as we can.
Normally when we find a barbecue place that we like it’s in a hard to reach small town. Then we rave about these meals to our friends, which often leaves them feeling envious. Fortunately, our College Point Crawls now allow us to bring our friends to a not so far-flung barbecue find.
The anomalies and challenges surrounding B’s Barbecue make it the grail of any barbecue quest, so we made it the first stop on our second North Carolina trip.
We’ve had some of America’s best pulled pork from East Carolina to Texas. For our first attempt at smoked pork, we decided to combine those traditions.
After years of studying the BBQ arts we decided it was time to learn them first hand. Over Labor Day Weekend we assembled the Manic Smoker, bought and seasoned a brisket and stayed up all night smoking it. Here’s how the process went.
Our visit to Schoepf’s was an aberration. We didn’t explore Belton, TX, we sat and took our time, and we didn’t try their brisket. None of that means that we didn’t like what Schoepf’s had to offer.
Smithville, TX attempts to distinguish itself by being the setting for a Sandra Bullock movie. But if someone from Smithville really wants to brag, they should talk about Zimmerhanzel’s BBQ.
