Are you already planning your next visit?zefarrett wrote:Waited an hour and a half. Got the last of the ribs as well as some brisket, pulled pork, and turkey. I was surprised at how ridiculous the turkey was. Would have never guessed that as BBQ turkey isn't big in Maryland. So worth the wait!kansasbbq wrote:Any luck?zefarrett wrote:Currently in line for franklin BBQ. I'm pretty sure they are going to run out of things but I ain't got fudge else to do. Hoping to get a little goodness!
All Things BBQ
Codeblue wrote:#whydidntilisten2kbbq
Dont get me wrong, Franklin BBQ is out of this world. But I would put Valentina's on par with it...plus you can get it on a taco
Kramerica wrote:never listen to anything rambo says.
RambosRemodeler wrote:You're entitled to your opinion but it's wrong.
- bryndavies
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shoeless wrote:QFTkansasbbq wrote:You need to visit Memphis then.zefarrett wrote:I'd do weird dirty fudge for more pulled pork.
I'd agree. Texas ain't known for pork. That's a Memphis specialty for sure. Or wander on up to stl for some Pappys.
T.K.C.
Or Joe's KC in KS.bryndavies wrote:I'd agree. Texas ain't known for pork. That's a Memphis specialty for sure. Or wander on up to stl for some Pappys.shoeless wrote:QFTkansasbbq wrote:You need to visit Memphis then.zefarrett wrote:I'd do weird dirty fudge for more pulled pork.
Codeblue wrote:#whydidntilisten2kbbq
Weather is finally moderately nice here in Mn despite chances of snow today. Smoked up these pork chops yesterday over some cherry wood for about an hr.
Anyone ever smoked chicken? Looking for a good rub/wood combo to use.
Anyone ever smoked chicken? Looking for a good rub/wood combo to use.
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
OMG - those look great! Pork chop you say... Care to share the marinade? Certainly not what I remember growing up...piper27 wrote:Weather is finally moderately nice here in Mn despite chances of snow today. Smoked up these pork chops yesterday over some cherry wood for about an hr.
Anyone ever smoked chicken? Looking for a good rub/wood combo to use.
Didn't use a marinade. Just some Weber chicken and rib seasoning an hr before putting them on the smoker. After an hr on the smoker and an internal temp of 130 moved to high heat on the gas grill. Brushed with a mix of Famous Dave's bbq sauce. Half Sweet and sassy, half devils spit. Took them off at about 140 internal temp
Codeblue wrote:Try vigorously rubbing yer peen on it several times.
Joe's is doing shipping now.kansasbbq wrote:Or Joe's KC in KS.bryndavies wrote: I'd agree. Texas ain't known for pork. That's a Memphis specialty for sure. Or wander on up to stl for some Pappys.
"I see dudes using cotton gloves on prints that I know were printed while someone was drinking a beer or eating Cheetos, while water leaked from the ceiling. And I'm not even talking about my shop!" - alexfugazi
Thanks! I'll have to give that a try.piper27 wrote:Didn't use a marinade. Just some Weber chicken and rib seasoning an hr before putting them on the smoker. After an hr on the smoker and an internal temp of 130 moved to high heat on the gas grill. Brushed with a mix of Famous Dave's bbq sauce. Half Sweet and sassy, half devils spit. Took them off at about 140 internal temp