Found what has to be the best BBQ in in the USA!

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Scott's BBQ, Hemingway, SC

https://www.tripadvisor.com/Restaur...ott_s_Bar_B_Que-Hemingway_South_Carolina.html
 
Congrats! Looks like you now have an obligation to share with all your friends on POA, and looks like you could afford to send at least one care package to a POA'r in each state to verify by secret ballot.
 
Last week in Texas that might have qualified. Might...
 
Lb for lb I think you have a winner. Pretty good value from the looks of it
 
So...what makes a great BBQ joint? Most people, with practice can make tender BBQ. So what separates the great BBQ from the merely OK?
 
Morgan3820 said:
So...what makes a great BBQ joint? Most people, with practice can make tender BBQ. So what separates the great BBQ from the merely OK?
Click to expand...
You asked 2 questions:

A "joint" - that's a place where the atmosphere is just as important as the food. A "restaurant" will look like a sit-down restaurant. But a "joint" is going to be a place where there are rolls of paper towels on the tables.

Great BBQ vs OK - consistency. Some places will specialize in one thing, and they can be very, very good at it every single day. Some places will have multiple meat items and it's difficult to get good at all of them. A few places can pull it off.

When you find a "joint" with great BBQ, it's a keeper. Sometimes it's inside a gas station, like Joe's in KC. Sometimes it's a place with a guy that's missing a finger who grabs a fistful of pork from a tray and dumps it onto a piece of bread sitting on a piece of butcher paper, like Bryant's in KC (dunno if "3 Finger Brown" is still there or not.)
 
Morgan3820 said:
So...what makes a great BBQ joint? Most people, with practice can make tender BBQ. So what separates the great BBQ from the merely OK?
Click to expand...

Actual wood smoke from a fire. A good pit BBQ takes 10+ hours depending on lbs cooked. If there's not real smoke its not real BBQ. Pallets kinda work, bit they're mainly sweet gum which isn't a premium flavor.

Pellets/chips in a gas cooker do not a BBQ make. This new generation of bluetooth cooking a boston butt and calling it 'fall off the bone' BBQ is pure bunk.

I've spent a couple years trying to reproduce the old pit BBQ of my youth and can get pretty close with smoking over an oak Swedish Candle and finishing in the oven as required. Hash is a lot easier to make.
 
FancyG said:
If there's not real smoke its not real BBQ. Pallets kinda work, bit they're mainly sweet gum which isn't a premium flavor.
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Don't shipping pallets contain fungicide?
 
We have some pretty good BBQ not far from KMKS at Music Man's BBQ in Moncks Corner SC.

If they are not in a class by themselves ... it don't take long to call the roll!
 
asicer said:
Don't shipping pallets contain fungicide?
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Unknown. You see a lot of BBQ places using pallets and whatever they were treated with goes onto your meat.
I use pecan>hickory>oak rounds.
 
Daleandee said:
We have some pretty good BBQ not far from KMKS at Music Man's BBQ in Moncks Corner SC.

If they are not in a class by themselves ... it don't take long to call the roll!
Click to expand...


interesting..........
 
Morgan3820 said:
So...what makes a great BBQ joint? Most people, with practice can make tender BBQ. So what separates the great BBQ from the merely OK?
Click to expand...

A great joint?

First, it has to pretty much be a single location. Maybe you can get away with two, but once you get past that, you're a chain and it's a rare chain that can keep the quality up. Hard 8 is an example, City Barbecue (competition team from Ohio turned restaurant) is another, although I'm starting to see them slip a little.

Second - I agree, you have to be cooking on wood to be great. You can make pretty good barbecue with heat and chips or pellets, but it isn't the same as what you get over wood. I've seen good meat come from gas grills too. The difference isn't much, but we're talking about great here. "Pretty good" and "good" aren't great.

It must produce a great example of it's kind of barbecue. I was raised on eastern NC - pork, with a spicy vinegar based sauce - but I can appreciate almost all of it. Great brisket down in Texas, ribs in Memphis or KC, or even just a simply flavored shredded beef that we had in Calgary. I don't think smoked turkey has a home, but the best I've had comes from City Barbecue. They're all good and I'll gladly have any of them.

It doesn't have to be fancy and a lot of the great ones aren't. But it doesn't need to be a hole in the wall either.

Feel like I'm missing a few things, but this is what my answer is now.
 
asicer said:
Don't shipping pallets contain fungicide?
Click to expand...

Some of them do. Not all are treated, the ones that have a blue/greenish tinge to them certainly are. But I wouldn't use shipping pallets for barbecue.
 
I’m thinking he means pellets, as in pellet smoker. Not shipping pallets that you move with a forklift.
 
Ok, but he wrote shipping pallet. And yes, some shipping pallets are treated with chemicals to kill things. Pretty much anything used in international shipping will be treated to make sure insects don't ride in the wood.
 
All the BBQ places I've visited have a nice pile of firewood out back. I've never considered that some places would burn pallets.

"Pellets", though are valid. They are wood, compressed, but wood. Per Kansas City BBQ Society (KCBS) rules, pellet smokers are allowed. They may have an electric starter, but once they get burning, it's the wood pellets doing all the work and so are allowed. No electric or gas heat is permitted, only wood (or charcoal).

But I've not seen any BBQ places burn pellets either, it's always been normal wood that's been burned down to coals. There may be places that do use pellets, but I haven't been to any.
 
bflynn said:
A great joint?

First, it has to pretty much be a single location. Maybe you can get away with two, but once you get past that, you're a chain and it's a rare chain that can keep the quality up. Hard 8 is an example, City Barbecue (competition team from Ohio turned restaurant) is another, although I'm starting to see them slip a little.

Second - I agree, you have to be cooking on wood to be great. You can make pretty good barbecue with heat and chips or pellets, but it isn't the same as what you get over wood. I've seen good meat come from gas grills too. The difference isn't much, but we're talking about great here. "Pretty good" and "good" aren't great.

It must produce a great example of it's kind of barbecue. I was raised on eastern NC - pork, with a spicy vinegar based sauce - but I can appreciate almost all of it. Great brisket down in Texas, ribs in Memphis or KC, or even just a simply flavored shredded beef that we had in Calgary. I don't think smoked turkey has a home, but the best I've had comes from City Barbecue. They're all good and I'll gladly have any of them.

It doesn't have to be fancy and a lot of the great ones aren't. But it doesn't need to be a hole in the wall either.

Feel like I'm missing a few things, but this is what my answer is now.
Click to expand...


This is the place all others are compared to:


B's Barbecue
(252) 758-7126
https://goo.gl/maps/YWHLYWjd1G4CfSoN6
 
Tarheelpilot said:
This is the place all others are compared to:


B's Barbecue
(252) 758-7126
https://goo.gl/maps/YWHLYWjd1G4CfSoN6
Click to expand...
I almost went there.

We moved our daughter to ECU and needed to check out the local BBQ. Someone there recommended B's but for some reason we couldn't make it - maybe they were closed that day or whatever. We ended up at Parker's (?) instead. (Pretty sure that was the place.)
 
texasclouds said:
I’m thinking he means pellets, as in pellet smoker. Not shipping pallets that you move with a forklift.
Click to expand...
Don't overthink it, cuz and do a quick look at the wood supply before dining, bon appetite!A05AB861-EF66-4700-8898-996824B43669.jpeg596CA662-D719-4A69-8A83-7E085BC71ACE.jpeg
 
bflynn said:
It doesn't have to be fancy and a lot of the great ones aren't. But it doesn't need to be a hole in the wall either.
Click to expand...
Some of the best I've had is in the parking lot of a gas station in the south.
 
I found the best BBQ in downtown Austin to be at the Whole Foods. But it seems like they dont do that now. Any suggestions for a good BBQ place in Austin or around that doesnt require hours in line or thats only open certain days?
I have tried a bunch of places, and so far, have not found an amazing BBQ place. And why did Hut's Hamburgers close? I loved that place.
 
Matthew said:
I almost went there.

We moved our daughter to ECU and needed to check out the local BBQ. Someone there recommended B's but for some reason we couldn't make it - maybe they were closed that day or whatever. We ended up at Parker's (?) instead. (Pretty sure that was the place.)
Click to expand...
The original Parker’s is in Wilson. It’s much better than the one in Greenville. Especially the Brunswick stew. The Greenville version is not to standard. They all cook on gas. Back in the day the Wilson Parker’s cooked on wood but they expanded and were forced to gas by the health codes.

you should definitely try B’s.
 
Here is my helicopter pilot secret ribs recipe

I learned this from a Greek chef who had the best ribs ... tender and flavorful ... and fast service ... you got your ribs 10 to 15 minutes after you sat down in his restaurant.

Cook a pot of ribs in water (add some salt to water) ... ... let it boil for a few minutes at first .... then simmer on low heat .... they can sit there all day "slow cooking" ... juicy tender and fully cooked and ready for braising when a customer orders.

Put the ribs on a cookie sheet (or similar) in a very hot oven or under the broil element in your home oven at the highest temperature ...... it only takes a few minutes to brown them .... then pull out and brush on your favorite BBQ sauce and back in the oven for another minute or two.

Browning can also be done on a very hot BBQ .... stay right there and watch minute by minute ... doesn't take long ... remember they are fully cooked already .... just need browning to bring out the flavor

.
 
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