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Topic: Restaurants

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MaximumSam

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Re: Restaurants
« Reply #1260 on: December 27, 2025, 06:23:40 PM »
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FearlessF

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Re: Restaurants
« Reply #1261 on: December 28, 2025, 09:14:06 AM »
Quote from: OrangeAfroMan on December 27, 2025, 03:35:39 PM
Idk, I live in Phoenix.

I always went to Bigfoot BBQ in Flagstaff, mostly because it was kind of hidden downstairs behind a women's clothing store. 
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FearlessF

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Re: Restaurants
« Reply #1262 on: December 28, 2025, 09:15:24 AM »
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Cincydawg

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Re: Restaurants
« Reply #1263 on: Today at 10:50:09 AM »
I have a hard time "ranking" food types I like (which is most kinds).  I THINK Asian food might be the most consistent, maybe I have no had bad Asian food, I've had some mediocre.  Mexican is about the same if you stay away from a chain.  BBQ?  This has a wide range IMHO, from superb to dry and tastless burfle.  French food?  Ranges from fantastic to ... meh.  Italian for me ranges from really good to just OK.  

Maybe BBQ has the greatest range among places one might visit.
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FearlessF

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Re: Restaurants
« Reply #1264 on: Today at 10:55:04 AM »
Asian  Mexican  BBQ?  French food?  Italian..........

regardless, I'll have the beef rib!
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847badgerfan

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Re: Restaurants
« Reply #1265 on: Today at 11:27:59 AM »
You can have beef ribs in just about any kind of restaurant.
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FearlessF

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Re: Restaurants
« Reply #1266 on: Today at 11:38:39 AM »
and I'm thankful of that and many times take advantage

I judge BBQ places that way - unfortunately many do not have that option
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Cincydawg

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Re: Restaurants
« Reply #1267 on: Today at 11:41:41 AM »
BBQ here is pretty "pulled pork centric", but the places to have pork ribs and most offer brisket.  I'm most familiary with the PP so I get that pretty often, but my wife ordered brisket at Fox Bros. and I tried it, it was excellent.  I think that is a type most prone to being dry and chewy if done improperly.

We've yet to try the new place, today is getting cold and windy.
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FearlessF

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Re: Restaurants
« Reply #1268 on: Today at 11:48:43 AM »
I rarely order pulled pork out

I prefer beef rib, beef brisket, pork rib, and sausage.  Even chicken is above pork butt on the pecking order

bought some beef cheeks yesterday.  Will be my brothers first attempt on his smoker
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Cincydawg

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Re: Restaurants
« Reply #1269 on: Today at 11:55:11 AM »
Yeah, pulled pork is very common in Georgia/SC/NC and probably Alabama.  It's the staple.  Of course in eastern NC, BBQ places often serve nothing but with their vinegar sauce, which is ... different, the PP will look grey and unappetizing.  It is akin to Cincy chili, when I first tried it I hated it, but over time developed a taste for it.

There was a place near where I lived that was a hole in the wall, and I took my wife there when we visited and it had moved way upscale, kind of shocking.

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MaximumSam

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Re: Restaurants
« Reply #1270 on: Today at 12:12:31 PM »
Pork shoulder on sale for a buck fifty a pound. I've got one in the fridge and will probably make chili out of one half and pulled pork out of the other.
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betarhoalphadelta

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Re: Restaurants
« Reply #1271 on: Today at 12:52:12 PM »
Quote from: MaximumSam on Today at 12:12:31 PM
Pork shoulder on sale for a buck fifty a pound. I've got one in the fridge and will probably make chili out of one half and pulled pork out of the other.
Attached is my recipe for a Michael Symon pork stew that we make every year for NYD.

It's freakin' delicious. 
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OrangeAfroMan

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Re: Restaurants
« Reply #1272 on: Today at 01:55:02 PM »
Carolina BBQ is all over the place.

I only like the mustard-based kind sometimes, as a change-up.  I wouldn't want it to be my default.

I think instead of a NC-SC thing, it's more of a west-east thing, or more specifically, mountain folk vs coastal plains folk.
And of course the east-central GA vinegar-based is what I grew up on when visiting both grandmas.  My uncle S.M. would always hand out gallon bags of his BBQ to family, so that was nice.  
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Brutus Buckeye

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Re: Restaurants
« Reply #1273 on: Today at 02:05:40 PM »
Quote from: OrangeAfroMan on Today at 01:55:02 PM
Carolina BBQ is all over the place.

I only like the mustard-based kind sometimes, as a change-up.  I wouldn't want it to be my default.

. 
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