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BBQ: The Good, The Bad, The Ugly · Tigs Bits Podcast

0:00
Welcome to tags bits, where we chat about all of the important
0:03
things in life, like crawfish barbecue music, and anything
0:09
else that makes our taste buds tingle.
0:12
Today, we are dishing on some of our best and some of our worst
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barbecue experiences from Finger Licking Good to the downright,
0:23
most disappointing. We're spilling the beans on all
0:27
of it, so kick back. Grab a cold one and hey, if you
0:31
like what you hear give us a like, hit the Subscribe button,
0:35
share it with your friends, leave some comments, what?
0:38
Some of the best places you've ever eaten at what some of the
0:41
worst happy National barbecue month, everybody.
0:50
The show today was to discuss what something I actually talked
0:54
about a few hours ago doing an advanced call with the show is
0:59
barbecue because everyone thinks they have the world's best
1:03
barbecue and everyone thinks that if you're a country band
1:06
when you come to town, you want to eat barbecue for us after the
1:18
first couple of show. Was a barbecue, you're like, we
1:21
and we live in the south where we have our own choices of what
1:23
we like for barbecues that is right.
1:26
So let's say that's a thing but I feel yeah, we talked about we
1:30
were going to talk about this the other week.
1:31
We end up talking about crawfish which is of great fun episode
1:34
Game. Really?
1:35
Was had a blast, we'll have some stuff, they've got ball ball,
1:39
sitting you guys the the setup. So once we get those weapons
1:42
come out and do a demo and talk about all that stuff.
1:46
Well look, I mean, I have to before we Go any further with
1:50
this. As I as I put the show out and
1:53
I'm watching it, I realized that blasi kind of just backhanded
1:58
complimented me with a with the coloring of crawfish.
2:04
And so here are officially on the page.
2:08
And I really, I didn't interject everything that I like to do
2:13
with crawfish. So you know what, we're just
2:15
going to have to have a follow-up episode and we had
2:18
talked about doing this. It's in Orange Beach, which
2:20
we're going to have to do and I'm straight coming to kick
2:23
blase. He's ass.
2:24
We can do it at the floor Bama. We can have randos freaking
2:29
judge, these crawfish unbiased. Untouched, this illness motor,
2:34
sounds great. That sounds great.
2:36
This is beautiful. Bring it.
2:38
Bring it. Lets Devon like I said, we were
2:40
going to talk about crawfish that are we were going to talk
2:42
about barbecue the day. We talked about crawfish.
2:44
So today, let's talk barbecue, boys.
2:47
Yeah. I know like I was saying,
2:50
everybody thinks they have the best, but there are some
2:53
different qualifications to where they would all be
2:55
considered good or bad, or some personal preference, like music,
3:00
or any other art form or food is going to have personal pallets
3:04
and preferences involved. But there's but there's still a
3:07
common line that what makes barbecue good and tried and true
3:11
and and popular, you know, some of these places don't stay
3:14
popular as they don't serve good barbecue.
3:17
So I guess we could just Bounce Around Thought maybe we'll go
3:20
through kind of a list of what other people think and then we
3:22
can kind of interject our own personal favorites or if you
3:25
guys want to do, name your personal favorites and see where
3:28
they line up with some of these lists of barbecue places.
3:33
We could do that as well. I tell you one plate, one place
3:37
that you've mentioned it. Right?
3:39
Right here off the top, I kind of want to start.
3:41
Not really the place you start with the best of list, but you
3:46
mentioned going on touring touring and then catering.
3:49
And all of that, what some of the worst barbecue, like,
3:53
somewhere that you've been, that it is like, you guys don't need
3:57
to be serving barbecue and then we don't have to get too
4:00
specific. I don't want to hurt any
4:01
feelings or anything, anything like that, but, you know, kind
4:05
of it. Have you had any experiences
4:07
like that? Where you're like, geez, folks.
4:10
You're missing. The mark completely.
4:11
Say this, this ain't it, right? I appreciate it.
4:16
But this ain't it, right? And no.
4:18
And see I love barbecue. For sure.
4:20
And I could about eat barbecue every day.
4:22
It's usually my go-to, you can always get a piece of smoked
4:24
meat and some beans. And that's that's enough to keep
4:27
a man alive and I always say that barbecue because it's hard
4:32
to mess up, it's really, I mean, if it's bad, it's not that bad.
4:35
I mean, it has to really has to be really bad to be bad in my
4:38
opinion. Now, some people with a real
4:39
refined palate, would say no, it's got to be from blacks, or
4:42
it ain't, it's not good or it's got to be from Big Bob's or it's
4:45
not good or this place is just, that's not really doing it.
4:48
But I'm I'm I'm a lot of room for variation in my opinion
4:52
because I like a lot of barbecue, but yes, there are a
4:55
few that dropped the ball one. You know, catering sometimes.
4:58
Yeah, if you're off, somewhere has no business trying to do
5:01
barbecue. It's the same as if you go off
5:03
somewhere and somebody no has no business trying to do Creole
5:06
food or seafood and North Dakota, you know what I mean?
5:10
It's just why. But I will say majority are okay
5:14
and I don't really have a lot that I would think was just
5:16
inedible. I mean, sometimes you know it's
5:18
just crusty. You know, pulled pork to fatty
5:21
and I think burn up with sauce poured, all over it together.
5:24
It's like you got to like you got Elementary School.
5:27
I mean, that's but even, that's okay.
5:29
You put on a bike a sandwich, it's fine.
5:30
It's not as good as nice smoked meat, but it you can make a
5:34
sandwich and get by and put some slaw on it, or this and that.
5:37
But I would have to say there's one that stands out above the
5:40
above all others. Okay.
5:41
I knew there had to me and I don't know the name of the
5:44
restaurant. This has been a long time ago
5:46
and I'm a friend of bleh, see and eyes.
5:49
One might Grunwald AK, Sparky was on this trip with me, we had
5:53
left Nashville and we're going to an Alabama, Tennessee game.
5:56
It was a random I had gotten home on a Friday night.
5:59
I jumped up the next morning and so this would have been mid
6:02
early teens you know 2011-12 somewhere in there 13, maybe
6:09
not. Well notice before 13 because we
6:11
saw Wayne later that night playing after the game, would
6:14
have been a probably 11 or 12 and yeah, it went over there.
6:18
Sparky had some tickets through of Vendor that he worked with
6:20
through his company with, you know, like good seat student
6:24
section, bamboo one great Wayne week.
6:28
So we went and hung out afterwards went, you know made
6:31
around visiting some of his friends in the parking lot.
6:33
Then I saw her, Wayne was playing to end up the bar where
6:36
he was playing and stayed out way too late talking to him.
6:39
Didn't get back till golly daylight, almost to the hotel.
6:43
They almost didn't let us check in because we haven't checked in
6:45
yet. All this.
6:46
So we crash for a few hours. And then we head back to
6:50
Nashville and you know, this is like I think this is, I think
6:53
I'm on Yelp probably early days of Yelp or something like that
6:56
or food near me or something. I just Googled on my phone at
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this point and there goes a barbecue joint in this had to be
7:03
maybe, I don't know the location.
7:05
Exactly. But we're probably half an hour
7:07
out coming out of Knoxville coming back towards Nashville on
7:10
40 and there's a barbecue joint. It's two or three miles off the
7:14
interstate on the south side of the interstate.
7:16
So we get off, we go down. He's like me.
7:19
Barbecue, we eating in barbecue and Nashville because Nashville
7:22
has a ton of great barbecue. We've eaten everywhere, and it's
7:24
always fine and we thought, we can always find something good
7:28
to eat, you know, barbecue joints.
7:29
So we get there. It looks great.
7:32
Looks like your kind of place a little Shack kind of mom and
7:34
pops, tight, places been in this little tiny Town intent Central,
7:38
Tennessee forever, and we ordered it takes a while.
7:43
But actually now, I thought about, I got to this.
7:45
This is the same one, but they also, it takes awhile.
7:46
It. Finally comes out.
7:48
It's on the, it's on the trays. Like, you got in high school
7:51
with the little partition sections out.
7:53
Right? Right, right.
7:54
I guess, I had ribs baked beans, potato salad.
7:57
That's what I always normally get and Slaughter bread.
8:01
I don't know how you missed baked beans up.
8:03
They were terrible. They were just burning.
8:05
It's like they had been stood for so long.
8:07
They were charred burnt like not in a good way, potato salad,
8:12
Bland nothing, just nothing and then the meat itself y'all, it
8:17
looked like they had cooked these things about four days
8:19
before this and left him in the hot box ever since the ends of
8:23
the ends of the ribs. The meted shrunk away in the
8:28
ends were brittle and charred where they had sat there and And
8:32
dried for so long. If it is old dry it out, I don't
8:37
know. I think the sweet tea was bad to
8:38
ik. I need to get Sparkle here to
8:39
clarify because he could remember a little better than I
8:41
can. But this was by far the worst
8:43
barbecue I've ever had. And one of the only terrible
8:45
barbecue experiences I've ever had.
8:48
I don't know the name, but he was in Tennessee is good.
8:52
Barbecue. Pray to God.
8:54
They're not open anymore and they look like they've been
8:56
there for a while, but, you know, a lot of times in certain
8:58
places people get used to it. It's just not just barbecue,
9:01
it's good. Yeah, I mean, I'm not gonna, I'm
9:04
not gonna lie, there are some places around where I grew up a
9:08
lot of these places aren't that, good?
9:10
Right. And you go back and you
9:11
remembered as a kid, you would go there and you'd be like
9:14
hahaha. Yeah, there's all it was good,
9:16
but not as good and then you go to somewhere like freaking Texas
9:20
and you have the real deal stuff and you know, you're anywhere
9:23
else and not just Texas, you can get good barbecue in a lot of
9:27
places. Then you realize, man, they play
9:30
sucked and then you go back there as an Adult later on and
9:33
you try it again and you're like he just completely disappointed
9:36
in. You it ruins the whole place
9:39
because you've had some memories.
9:40
They're good fun memories, family, whatever.
9:42
Yep, laughs. And then you're like but the
9:46
food site. Yeah, that's exactly.
9:48
They are exactly, right. Even where I grew up on there in
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Elmore County near Lake Martin. There were barbecue places real
9:53
are only places to eat near us thought they are great.
9:56
We ordered to go from there all the time, this and that, but now
9:59
looking back, they were not in the top list.
10:01
Nothing special. No, and, and yeah, you know, I
10:06
guess I could lead that, you know, talk when.
10:08
So when I left home and went to Troy, Troy had okay bar, who
10:12
wears our barbecue places in Troy when we had countries right
10:15
there? Yeah, it was pretty same thing.
10:19
He thought it was good to you. Went to till I went, ain't tell
10:21
you there's I don't really remember Tory barbecue that
10:23
well, unless I'm missing something I forgot about you
10:26
know, ended and after we left or about the time we were leaving,
10:30
I think it was after is when Like so hooks, you know, was
10:33
started in op Alabama and then somebody got a franchise for a
10:36
Hooks and Troy and they do a good job.
10:39
I mean, hooks was always pretty. Dang good barbecue growing up.
10:42
You know, says that the one is that the one they put down there
10:44
by the well, the new wall? Yeah.
10:46
Yeah, they're on the left, and that little thing.
10:47
Yeah, I actually did eat there a couple times and Troy after I
10:50
was gone, going back and visiting, Hussey and stuff.
10:52
And yeah, it was good. Yep.
10:53
And so it's decent stuff, you know what I mean?
10:55
They more, you know, pork chicken, ribs, that kind of
10:57
thing. They don't get off into the beef
10:59
stuff that much but in a real smoker, Yep.
11:02
Oh yeah, hundred percent udonge Stone started Hooks and op and
11:05
that's what I grew up with that was barbecue.
11:06
Nobody like my stepdad, he never, I didn't grow up smoking
11:10
me. We wanted like ribs.
11:12
We wanted Boston mud or whatever.
11:13
We went down to Don Stone their Hooks and got it.
11:16
And so yep, that's the barbecue. I grew up eating and and not
11:20
saying it's the best in the world, but it was really good,
11:22
you know? And he had kind of a lock on the
11:24
area and it wasn't until I was in my 20s, I started messing
11:27
around doing it myself, you know, and really start to
11:30
understand it a little bit more but But yeah, hooks was hooked.
11:33
His pretty decent in their franchise has done.
11:35
Well, not placing Droid kicks, but I think, you know, far as
11:38
business-wise. Yeah.
11:39
But that so that would have been that would have been like silly
11:41
laughter. So while we were there, not
11:42
really, I still didn't get the barbecue bug and then but then
11:46
when I started on the road with Wayne and ended up in
11:48
Tuscaloosa, it was really where my barbecue education started.
11:51
Because when I got to Tuscaloosa, obviously have
11:54
Dreamland, which can be people think was too popular to be that
11:58
good, but that's a misconception to just because something's
12:01
popular doesn't In, you know, kind of commercial doesn't mean
12:04
it can't be good at either because Dreamland will solve all
12:07
those ribs reason money money. There's a reason why president
12:10
flew somebody there to get him Iraq.
12:12
You know they do they do pork right?
12:15
Yep there you know no debate, no debate from me with on on that
12:20
and I loved and I thought it was cool how you they bring your
12:23
rack. You want to Rack?
12:24
Yep, we rack that. You don't really have side.
12:26
You got gold and Flake chips. They bring you a whole loaf of
12:28
Wonder Bread or the Sunbeam bread there.
12:31
Whatever it. Is and your sauce and it was a
12:33
red sauce it wasn't really sweet at all tomato base kind of
12:37
vinegary tomato-based Tangy sauce and yeah that was great
12:41
but then I stretched out there was a place called T's wings and
12:44
things. That was good tea was super
12:45
cool. He would make a bunch of
12:47
sandwiches and come to the bars when they were closed and in
12:49
selling the how met him then I started going to his restaurant
12:53
art. It was cool.
12:54
Yeah. Smart he would sell two dollar
12:55
barbecue sandwiches at a box outside the bars and stuff.
12:58
Yeah, I'd sell out every night. Of them.
13:02
But then some of the real good ones.
13:04
There was one of the one of my top 10 was there.
13:07
It was called Archibald's know if you guys ever heard of a
13:10
barbecue restaurant called Archibald's in Northport
13:12
Alabama, right? North side of the river in
13:14
Tuscaloosa. The whole thing was probably the
13:18
the cooking building it was basically like at a baseball
13:22
field. The concession stand a baseball
13:25
field, it was Tiny, couldn't have been 20 feet by 12 feet
13:29
deep one door to walk. Walk-in little counter, same
13:33
thing, potato chips. Open Barbecue Pit on the back.
13:37
Make you a sandwich or just that they take your sandwich and dip
13:41
it in some stuff? And then on the literally on the
13:44
wall, there is a two pictures. One is like Bear Bryant eating
13:49
there and one is like Martin Luther King jr.
13:51
Eating there and that was the only pictures.
13:53
What else do you Rea need to people like that to like you
13:59
know, just iconic figures. In the south end and they were
14:05
sitting on these concrete benches, which were still out
14:08
there, which was the only place there was to see it.
14:10
It wasn't like there was a restaurant, you just?
14:11
And I don't this is my memory of this y'all to.
14:13
Somebody could tell me. This is I'm not remembering.
14:15
That's right. It's been a long time.
14:16
So I'll be in, but don't forget to leave a comment.
14:19
Yeah, so Jo if the Handler is seeing things a little bit
14:24
differently than it really was let us know as long time ago and
14:28
I was in a little different frame of mind, those days back,
14:30
and I am now, But yeah, so there was these, there's two like, you
14:34
know, just concrete park, benches out there and that's
14:36
under a tree and that was it. That was your, that was the
14:39
place but it was absolutely fantastic.
14:42
Barbecue is best. But what about the probably the
14:45
best barbecue sandwich I've ever?
14:46
Had still not only had a handful of to, but every time it was a
14:49
treat to get to go over there. Any Archibald's barbecue.
14:55
I mean it was just, it's just plain simple weren't a lot of
14:58
options, but man, it was done. Right?
15:01
And I mean, the pit. You can imagine it with the
15:02
wood. I mean, it looked old like he'd
15:04
been there since the full thing is Lori.
15:09
Yeah, it was fantastic. And then there were several
15:11
others around there then. So we were on the road by this
15:13
point with Wayne. So, we were traveling a lot, you
15:16
know? So it was, I was getting outside
15:18
of my normal Zone. I would have travelled as a
15:20
teenager or with my family or as a young adult before I was, you
15:25
know, had gotten out in the world but right down the road
15:28
from there in Coleman Alabama, is Big Bob Gibson thought.
15:30
Oh yeah. Is world renowned, and he's
15:33
probably on most of these top 10 list on anybody's that white
15:36
sauce changed my whole life, with cooking chicken, you know.
15:40
Yeah, that's what Alabama is known for.
15:41
Is that white sauce, because of us?
15:44
Yeah, and the first time you go in there, they have more options
15:47
but it's still, you know, country if you got that country
15:50
feel in there and then man, it's just on point there, shoveling
15:53
it out. There's a bunch of people eat
15:55
but it's just solid to do that. Smoked turkey, sandwich today,
15:57
do there. That thing is unbelievable.
16:00
You know, like yeah. Yes.
16:02
Yeah they get off in the bird. I mean pretty well.
16:04
You know. Yeah they Master the bird.
16:08
Hey let me let me pause y'all for a second.
16:11
This is a good good little thing for anybody listening him.
16:15
I am not from Alabama. So I'm I'm very familiar with
16:20
the white sauce. I've had it haven't had it
16:22
often. Walk us through the Alabama,
16:26
white sauce and kind of if you how you make it.
16:29
If you if you make it yourself kind of how you do it.
16:32
It's basically I mean because look I use vinegar and
16:35
everything that I do. You wise, I mean, vinegars are
16:39
Staples. So it's, it's mayonnaise, it's
16:41
vinegar. It's some sugar in there and a
16:44
little spice. It's pretty simple, but really
16:46
the whole premise, I think, what's going on there.
16:48
Especially when you finish off chicken, like so you smoke some
16:52
chicken for a while and then you just baptized it in that white
16:57
sauce, it's the fat from the mayonnaise, all hanging out with
17:01
that goodness, and it just locks in the juices to.
17:04
So you get the flavoring and that vinegar and that Matt but
17:06
that mayonnaise Age really just locks this piece of chicken up.
17:09
And so you go to cut noise bird. I mean, it is just moist juicy
17:13
at vinegars eased into that meat.
17:15
Oh man, it's something special. Yeah, it's good stuff.
17:19
He's looking just looking on here.
17:21
It says this, I'm just Googling up the original white sauce on
17:25
Big. Bob Gibson says, since 1925
17:28
folks have been enjoying the unique taste of Big Bob Gibson's
17:30
white sauce. Friends and family were first
17:34
treated to the secret recipe sauce on chicken and pork and
17:37
weekend. Barbecue were boards were nailed
17:39
to the trees for tables. It was an all-purpose sauce.
17:42
Don't let the color fool you. It's Tangy.
17:44
Peppery taste goes well and poultry pork seafood and Wild
17:47
game. It's intriguing flag flavor,
17:49
compliments, salads, and spur base for chicken and turkey.
17:54
Yeah. Oh yeah, that's so since 25.
17:56
They've been doing that and that's crazy plan.
17:58
Almost almost 100 years. It really.
18:01
Is it really is. But it's basically just
18:02
mayonnaise vinegar sugar, black pepper.
18:05
I mean that's the base. Yeah, yeah, it says in Alabama
18:09
saucer made of mayonnaise apple cider vinegar many variation
18:12
exists but typical flavorings include mustard Worcestershire
18:15
sauce, sugar or honey garlic and our onion powder and lots of
18:18
black pepper. That's yeah, good stuff.
18:21
Yeah, yeah. I love Of it.
18:23
Dude, I love it. Oh yeah.
18:25
I it needs to be it needs to leave the state of Alabama and
18:30
come out and play a little bit and these other neighboring
18:33
states like ours in Louisiana. So I'm going to be making some
18:38
here very soon to go with go with some chicken just to
18:42
baptize to mix it up top of a little bit different when you're
18:45
done. Like, just how do you think of
18:47
that made? I mean, what.
18:49
Bam, I mean baptized in there and let her sit off and hang
18:52
out, just put it in. I'm just going to put it in a
18:55
bowl and I'm just gonna, you know, we're just going to truly.
18:59
We're going to truly baptized the chicken fillet it back.
19:03
Yeah, I'm gonna play it back, you know, and then come back a
19:08
new into my mouth. So yeah, and I'm sure there are
19:12
tons of other barbecue places in Alabama that were not talking
19:16
about that are all solid, because there are a lot of solid
19:19
ones and there are some there, I'm sure there's some letdowns
19:21
as well, but you mentioned neighboring states.
19:23
One that gets talked about that goes with the Dreamland thing
19:27
that gets that gets considered. Now it's too popular to be as
19:31
good as it used to be. Is Rendezvous in Memphis
19:35
Rendezvous, Greek, rub dry, rub, ribs.
19:38
Were one of my unbelievable. I've been really, it's really
19:41
good. Yeah, because we didn't do a
19:43
whole lot of ribs growing up is mostly pulled pork where I grew
19:46
up but once I finally went to Rendezvous when I was probably a
19:49
teenager with my grandparents going up to see Graceland or
19:52
something. GameChanger dry rub greek-style,
19:57
dry, rub Rendezvous, Ribs. I don't care how popular they
20:01
are there. I've been, I went walking in
20:03
letters impression upon me. It was so good.
20:05
It's a, it's in Germantown rice. And everyone in there.
20:08
Is that correct? Yeah, I think so well.
20:10
No, I think it's down. Take it down.
20:11
Okay, yeah. But again I have been there and
20:14
it was phenomenal and you go in its got the type of the check,
20:17
the red and white checkerboard calls on the tables and it's a
20:21
dry rub, they don't, they don't put any sauce on the ribs and
20:23
then, Are cooking. It's a Greek seasoning.
20:25
And I mean, just phenomenal. I mean, just yeah, I've it
20:29
arrives. I've heard of it.
20:31
I've not eaten there, I have a good friend, a good friend of
20:34
mine that lives in Memphis, he eats it all those, all of those
20:38
places, he's constant, you know, constantly telling us about them
20:41
and sending us a picture and stuffs like, you know, don't you
20:45
don't have to rub it in, bro. Right, yeah.
20:47
Well, in C and their Memphis has a ton of them, you know, all of
20:50
the neela neela family, you know.
20:53
They were on television on, you know, the Cooking Channel and
20:57
stuff for a long time, but but they had those restaurants.
21:00
They're scattered throughout the city for years different, family
21:03
members, and they were all solid.
21:06
A lot of good barbecue at Memphis.
21:07
Then if you go back East, because saying, Lexington
21:11
Tennessee's got some good barbecue joints home of Carl
21:14
Perkins. Nashville had Neely's, they had
21:18
some good Neely's restaurants there, but they had Jack's
21:20
Original BBQ, which was always good.
21:23
But now, Nashville had good barbecue joints.
21:25
Then in keep going east, you hit that crappy when we were talking
21:28
about between the hammer down and get on over to the Carolinas
21:34
before. Yeah, he's rolling Far East to
21:38
Bristol. Tennessee is a great barbecue
21:39
joint. There don't remember a lot of
21:40
these names of sure, could look them up, but, yeah, and then the
21:44
Carolinas same. I've I don't know any names, but
21:46
I've had some really good Carolina barbecue and they do a
21:49
different sauce over there as well.
21:51
I like saw some people don't like sauce, but I Sauce and
21:54
sometimes I like dry rub. It just depends.
21:56
I like, I like it all. I'm the same the same way when I
21:59
cook, when I cook. Ribs, pulled pork all that
22:03
stuff. I, some I saw sit sometimes,
22:06
ribs, especially sometimes I saw sit, sometimes.
22:09
I don't it just kind of depends on how I'm feeling, you know
22:12
that day. If I'm just going to just get
22:14
real fraud, Just Go With It, Go with the dry, rub it and sauce
22:17
it, you know, just get, let's get funky.
22:19
I mean, I usually end up doing that to some degree, you know?
22:23
Yeah absolutely. Yeah and one and on the bottom
22:26
side of the state of Mississippi because there are a ton of great
22:29
barbecue joints throughout Mississippi, you know.
22:32
Again, I don't know. I don't have a lot of the names
22:34
but I know I've had some really good barbecue and Mississippi
22:36
never really been disappointed. But one action, one of these
22:39
lists I found is tied with the next one.
22:44
That's on the bottom side of the state is the shed in Ocean
22:46
Springs, but I've got that on my list from an experience
22:49
standpoint as well. Like that's just such a cool
22:51
place and its really good barbecue I've had to be It is
22:54
very, very cool. Obvious that was their first
22:57
time I ever witnessed in Vancleave Mississippi and a
22:59
buddy of mine lives. Literally probably three miles
23:01
back there. Doolittle lives back there.
23:04
Oh yeah. So he lives right behind the
23:05
shed back in there so he's the one that told me about it St.
23:08
Dude, I missed Buddy, Guy played there at the shed.
23:11
Literally, the day before I was there, I was so mad.
23:14
I was like, how did I miss this? You know so but they had music
23:18
people come up on boats on the river.
23:20
So you know, people come crawling out of the woods, you
23:22
know, people pull him by cars. It's just a cool place man from
23:25
experience standpoint. He's top of the list, they want
23:28
to one, a lot of won, a lot of championships at Memphis in May,
23:34
you know, from from there, the guy that I'm, I look forward to
23:39
having my buddy JD Marsh on the show, I want you guys to meet
23:44
him. We've done some, we JD and I
23:48
have done a couple of podcasts he's with Brady bomb.
23:51
Barbecue sauce does Competition team and and all of that stuff.
23:56
So we've broken it down. You can, you can listen to that.
23:59
Show you go back and listen to it.
24:01
I'll put a link below. If you're watching this on
24:04
YouTube, there will be a link below in the description he and
24:07
the Brady bomb team. They, they do competitions there
24:10
at the shed, like they have a Steak Cook-off and stuff like
24:13
that. So he was there recently.
24:15
They filmed some content, did did the contest.
24:19
I don't think they did as well as they wanted to.
24:21
It was the state competition that they They were doing, which
24:24
is that whole deal. JD walk me through it.
24:27
It was, it's, it's crazy back to Nashville when I forgot about.
24:31
Look at this list, I forgot. And this place is newer, but
24:34
man, it was good Puckett's. Grocery in Nashville.
24:39
I've heard of groceries. That's good stuff.
24:43
Let's say that's on the list, you know, st.
24:46
Louis and Kansas City Barbecue. I've eaten, I've eaten, both
24:49
some different places, they're always good.
24:51
Like I said again, different saws.
24:53
Different different flavors on stuff.
24:55
Same is more socially and Kansas City and st.
24:58
Louis, yeah, yeah. And then same, like you said,
25:01
when you go out to Texas, You know, there's just there's a
25:06
there's a ton in Texas and lab blacks.
25:10
I've always heard was really good in New Braunfels.
25:13
I think I've eaten there before, can't remember.
25:14
But I've had a ton of good ones and again, you know, they all
25:19
vary. It depends on what you get to
25:21
and what you're in the mood for. But even Coopers in the
25:25
Stockyards right next to Billy Bob's in Fort Worth, it's
25:29
phenomenal. You know, everything's bigger in
25:31
Texas. So, you know, that you walk in
25:33
and they've got just these two A huge cookers where they're
25:36
keeping the meat warm and they pull it up and you point to what
25:38
you want. It's beef.
25:40
Ribs, pork rib, you know? I mean, just anything you could
25:44
think of and how many pounds? How many ribs you want?
25:46
They'll cut it off. You want it wet or not?
25:47
They'll dip it in the sauce and put it in butcher paper.
25:49
And then you go get your sides and everything.
25:51
But tons of good barbecue in Texas.
25:55
I would, I don't know if I'd say my favorites because I've had a
25:59
bunch there. Yeah.
26:01
It in your state of Louisiana. I know what?
26:04
I've been home. When we had Big Mike's was was
26:06
solid in Rendezvous. I mean, not rendez vous vous do
26:11
barbecue, which Voodoo. I know they had they have them
26:13
in Baton Rouge and several other towns.
26:16
I mean, they used to sponsor a theme.
26:18
We would play, we play at the P, Max Center.
26:20
We played before football games, and that was our catering and
26:23
it's always excited about that because it was always solid.
26:26
Yeah. But what are, what are some good
26:27
Louisiana barbecue that I may not know about or what that's
26:31
like to check out when they're driving through Louisiana?
26:34
You've got to go find good barbecue in Louisiana.
26:38
So I'm going to help everybody right now and just kind of cut
26:40
the list short the best place that I've eaten barbecue in the
26:45
say Louisiana now. The problem with it is it's kind
26:48
of complicated as to is that how you get it?
26:52
It's just like, kind of like in like like in Austin.
26:55
So like Franklin's Barbecue, you know, you have to stand in line,
26:58
your you get in line early, you better be there and if they sell
27:03
out, they sell out. That's that.
27:05
Well, they do it every day. Well, the place that I'm talking
27:07
about in Louisiana, it's called Gonzo's Smokehouse, and it's in
27:11
Luling Louisiana, not Luling Texas.
27:15
It's in Luling Louisiana aluminum bridge where the ruling
27:19
bridge is. It's right down, yes, you cross
27:22
the Luling bridge and you go down that road along the Levee
27:26
and you go down, probably probably about two miles down
27:31
and it's there on the right now. They only We serve food, I think
27:35
on Thursday, Friday and Saturday something like that.
27:39
Go to their Instagram page you can order ahead of time.
27:44
It's Gonzo's. Smokehouse is the name of the
27:46
name of the place, fantastic. They have awesome brisket.
27:51
They do some unique takes kind of give a little Louisiana,
27:55
swing, a little, a little kind of Tex-Mex, swing two things.
28:03
They add Make a lot of their own sausages and stuff like that.
28:07
They I think it's Thursdays. They have smashed Burgers.
28:10
It's Smashburger Thursdays, and it's brisket, and brisket
28:15
smashed, burgers or problem. They're awesome that they, but
28:20
it's a small place. You, you better be prepared
28:23
before you go there, right? And know.
28:26
If they're even going to be open, go to their Instagram
28:29
page, you can talk to them. I've done it.
28:31
Whenever I was down there doing insurance.
28:34
Work was like, I hope I can make it.
28:37
I want to I want to go how I really do.
28:39
I need to get there to be in line so I can get my stuff in
28:42
roll and you know, you need to get their 30 40 50 minutes
28:46
before they open. Are you're not going to get
28:49
whatever it is? They're serving that day.
28:51
It's just that simple to know. But yeah, but Gonzo's Smokehouse
28:55
in Luling I would say is the top spot that I've had, if you like
29:01
Texas barbecue and that style More like that.
29:05
But it has some sweet stuff kind of thrown into it.
29:08
That's down, that's down here in south Louisiana, look, I'm not
29:12
gonna lie. I've always loved TJ Ribs here
29:15
in Baton Rouge, they go? They cook, baby back ribs, just
29:19
fantastic. I mean, that was kind of my
29:22
standard as a kid. That is like if the ribs were as
29:25
good as they were at TJ's they ran, you know.
29:27
Yeah. And then I'm in.
29:29
I'm totally in. And I mean is that what is not a
29:33
bad memory? I have I've eaten there recently
29:35
still good, they go that. Yeah, I mean, so TJ.
29:39
Ribs is just tough to beat, you can't go wrong there.
29:43
There's two of them in Baton Rouge, okay, a third place in
29:46
Louisiana is in North Louisiana. It's just outside of
29:49
Natchitoches. It's called Grayson's Grayson's.
29:52
Barbecue little hole-in-the-wall, old pecan and
29:57
hickory smoked barbecue. The pork is unbelievable.
30:01
That's what they're known for our pork chicken.
30:04
Pulled pork, it's just Dynamite but it's it's in a little town
30:09
called Clarence. Right off of right outside of
30:12
Natchitoches you've got to go get lost to find this place a
30:17
little bit but it's pretty much the only show in town little
30:20
small shack, kind of restaurant building smokers rolling out
30:25
there. You know you pull up.
30:26
You can it smells like sweet Hickory and barbecue sauce.
30:30
I mean the place is fantastic so definitely Grayson's.
30:34
Ahbek, you check that out and then there are some other places
30:37
that have popped up. I know that there's some good
30:39
places in Shreveport, I haven't eaten at any of them that have
30:43
that have blown me away or really are worth mentioning.
30:46
But there's a couple of new places that I've heard about
30:49
that's opened up, but that's about it.
30:51
I mean, that spreads it, through through the state.
30:54
There's a, there's a place here, in Baton Rouge called brq
30:59
barbecue. Which does some different takes
31:01
on Louisiana cuisine? And barbecue, so it's kind of
31:06
incorporate some stuff with some issues there.
31:08
Yeah, yeah, yeah. Yeah.
31:10
They do some different stuff like that.
31:11
And, and on that episode Texas, barbecue with JD Marsh, he
31:16
talked to mentioned some places in Houston like a place called
31:20
blood brothers, that that is doing some kind of new age, type
31:25
of stuff, I guess, for lack of a better term.
31:27
They're kind of bringing in different flavors.
31:30
Do you know? They're just kind of re mixing
31:32
Foods. It's not just your Regular old
31:34
smoke stuff. So that that's pretty much the
31:39
list in Louisiana. Now, I know I'm going to get
31:41
murdered on this for, I know I've left some people out and
31:45
all of that. So feel free to leave your
31:48
comments and y'all can debate all that stuff in the.
31:51
In the chat, I'll jump into it and I apologize to anybody.
31:54
I left off of the list.