prices was relative to what you pay for the same thing in other places. The onion straws were coated with strange seasonings and the greens were tasteless. The fries did look good. How can you have a Q place without mac and... (24 replies, last updated by fritz May 19, 2006)

from oil vinegar, poultry seasoning and eggs. The best place I’ve found,one highly acclaimed by locals is the fireman’s chicken barbecue (it is never called "barbecue chicken" -always, always "chicken barbecue")in... (3 replies, last updated by Mark DiBlasi April 22, 2003)

I’ve always been partial to the very simple Cornell Barbecue Sauce recipe, which is just oil, vinegar, an egg, and some seasoning: http://counties.cce.cornell.edu/Erie/Chicken%20BBQ.pdf (Note that it calls for way more salt... (12 replies, last updated by amyvc February 20, 2007)

Can anyone suggest a place where the wings are barbecued rather than deep-fried? (5 replies, last updated by kwong June 12, 2006)

Is there any place in the greater ny area (hopefully close to Nassau county that serves genuine slow cooked barbecue like you can get in the south? (10 replies, last updated by Chuck April 18, 2002)

AlanH™, perhaps you should explain that to most BBQ aficionados, "to barbecue" means to slow-cook over indirect heat, usually with wood smoke as a primary flavoring. “To grill” means to cook over direct heat,... (6 replies, last updated by diana in socal August 29, 2004)

I’ve always been of the opinion that good barbecue requires no or very little sauce. Many times the sauce masks the true, smoked flavor of the meat, in my opinion. Some bbq restaurant chains will often “feature”... (9 replies, last updated by AlanH August 18, 2003)

pretty clean. They have all the normal barbecue stuff… ribs, brisket, pulled pork, chicken, etc. I think I prepared my entire tax return in the time it took the two ladies in front of me to order a cheeseburger combo. So by... (7 replies, last updated by Big Mike May 22, 2006)

I’m trying to expand my son’s (he’s 18) barbecue sauce horizons. He does his baby back pork ribs like this – Smokes them in his “Big Chief” smoker over hickory for one hour; Cooks them in a... (21 replies, last updated by chazzer February 19, 2007)

I’ve only recently discovered this site, so I’m a little behind the chronology of this topic, but I’d like to clear up some of ya’lls misunderstandings about Texas barbecue. Other than a few years I spent... (23 replies, last updated by Arnold Hayden August 25, 2001)

There’s a downloadable wmv video on Lalime’s website that details their next venture: T-Rex Barbecue on 10th and Gilman. It’s long at 12 minutes and meant for investors, but basically the specialty will be brined... (32 replies, last updated by oaklandfoodie April 15, 2005)

Seems that barbecue is a big topic round here lately. Winter denial perhaps? There have been a few longish threads on the Chicago Board as well, one of which is linked to below. We are not claiming any great things for Chicago... (16 replies, last updated by AlanH™ (formerly AlanH) January 14, 2004)

Where is a good place to get some barbecue? I’ve heard of a few places, but which ones are worth going to? (2 replies, last updated by The Rogue July 21, 2003)

and shows an entire barbecue season, starting with the planting of the year’s tobacco crop. Then to top things off, I had gotten a slab of bread pudding that I had foolishly planned to eat after supper. I noticed it was not... (9 replies, last updated by beteez July 25, 2007)

. Their servings are large so I frequently have leftovers for lunch. My husband gets pulled pork or ribs. We haven’t been for awhile since summer is lobster roll season and we visit the Dipsy Doodle in Northfield. Also... (3 replies, last updated by lexpatti August 30, 2008)