Comments for Barbecue is good for us. http://bbq.isgoodfor.us Smoked meat in the Bay Area and beyond. Thu, 18 Feb 2010 17:09:48 +0000 http://wordpress.org/?v=2.9.2 hourly 1 Comment on CSCW BBQ Tour of Savannah by judd http://bbq.isgoodfor.us/cscw-bbq-tour-of-savannah/comment-page-1/#comment-20164 judd Thu, 18 Feb 2010 17:09:48 +0000 http://bbq.isgoodfor.us/?p=210#comment-20164 Yeah, I am always suspicious of clean smelling BBQ restaurants with no smoker in sight. Then again, especially in urban settings some joints have to smoke elsewhere. For example, Flint's had a location on Shattuck in Berkeley (now closed), but smoked their meat down on San Pablo. It didn't seem to suffer much. :) I think a variety of sides and BBQ choices is a good thing, but you make a great point about sauce. Every BBQ lover I know has a passion for one style above others, even if they can appreciate many. I go for Kansas City style spare ribs. Andrew goes for his native NC pulled pork with vinegar sauce. Too many variety there often makes me wonder... Yeah, I am always suspicious of clean smelling BBQ restaurants with no smoker in sight. Then again, especially in urban settings some joints have to smoke elsewhere. For example, Flint’s had a location on Shattuck in Berkeley (now closed), but smoked their meat down on San Pablo. It didn’t seem to suffer much. :)

I think a variety of sides and BBQ choices is a good thing, but you make a great point about sauce. Every BBQ lover I know has a passion for one style above others, even if they can appreciate many. I go for Kansas City style spare ribs. Andrew goes for his native NC pulled pork with vinegar sauce. Too many variety there often makes me wonder…

]]> Comment on CSCW BBQ Tour of Savannah by Stephen Purpura http://bbq.isgoodfor.us/cscw-bbq-tour-of-savannah/comment-page-1/#comment-20110 Stephen Purpura Mon, 15 Feb 2010 16:18:48 +0000 http://bbq.isgoodfor.us/?p=210#comment-20110 Good review. But the key indicator of good BBQ is visual confirmation of an appliance in someone's yard near the establishment. And an absence of choice in sauces and food. :) Good review. But the key indicator of good BBQ is visual confirmation of an appliance in someone’s yard near the establishment. And an absence of choice in sauces and food. :)

]]> Comment on Build Your Own Pig Roaster by Cardthought http://bbq.isgoodfor.us/build-your-own-pig-roaster/comment-page-1/#comment-18970 Cardthought Sat, 05 Dec 2009 03:27:12 +0000 http://bbq.isgoodfor.us/build-your-own-pig-roaster/#comment-18970 Commercial Box,heat performance via living tour comment already weekend above access debt ground debate move hand comment text wide brief finish lack put include exchange so through high editor much laugh separate little instead leading want object few up until county most separate generally northern tear team rain executive stuff reader outside derive need regional hill difficult address tour asset expression mind odd necessarily grey protect deal generation distinction owner industry therefore wild rain environment general reading simple clearly contain separate parliament complete internal user Commercial Box,heat performance via living tour comment already weekend above access debt ground debate move hand comment text wide brief finish lack put include exchange so through high editor much laugh separate little instead leading want object few up until county most separate generally northern tear team rain executive stuff reader outside derive need regional hill difficult address tour asset expression mind odd necessarily grey protect deal generation distinction owner industry therefore wild rain environment general reading simple clearly contain separate parliament complete internal user

]]> Comment on Phat Matt’s BBQ by Michael B http://bbq.isgoodfor.us/phat-matts-bbq/comment-page-1/#comment-18719 Michael B Sun, 22 Nov 2009 22:18:49 +0000 http://bbq.isgoodfor.us/?p=149#comment-18719 Great News Phat Matt's BBQ has a restaurant located at 3415 Telegraph Ave. in Oakland, CA 94609. I loved it all hope you do too!!! Check out the website http://www.phatmattsbbq.com/ Congratulations Charlotte and Matt Great News Phat Matt’s BBQ has a restaurant located at 3415 Telegraph Ave. in Oakland, CA 94609. I loved it all hope you do too!!! Check out the website http://www.phatmattsbbq.com/
Congratulations Charlotte and Matt

]]> Comment on Hidden Villa pigs by christine http://bbq.isgoodfor.us/hidden-villa-pigs/comment-page-1/#comment-15853 christine Thu, 23 Jul 2009 16:16:22 +0000 http://bbq.isgoodfor.us/?p=205#comment-15853 omg. We visited Hidden Villa about 6 weeks ago and saw these adorable piglets climbing over one another to get to the goat milk we had just ...uh... procured from the goats. I can't tell my daughter we might be eating one on Saturday!! omg. We visited Hidden Villa about 6 weeks ago and saw these adorable piglets climbing over one another to get to the goat milk we had just …uh… procured from the goats. I can’t tell my daughter we might be eating one on Saturday!!

]]> Comment on Build Your Own Pig Roaster by Lee Jennings http://bbq.isgoodfor.us/build-your-own-pig-roaster/comment-page-1/#comment-14531 Lee Jennings Sun, 21 Jun 2009 09:59:04 +0000 http://bbq.isgoodfor.us/build-your-own-pig-roaster/#comment-14531 check out the roasters that are used be one of my friends in his roasting business. everything is home made and works extremely well. pay special attention to the double roaster... built back to back with a smoker box for one heck of a party. tekampepigroasts.com check out the roasters that are used be one of my friends in his roasting business. everything is home made and works extremely well. pay special attention to the double roaster… built back to back with a smoker box for one heck of a party. tekampepigroasts.com

]]> Comment on Build Your Own Pig Roaster by Johnny Briscoe http://bbq.isgoodfor.us/build-your-own-pig-roaster/comment-page-1/#comment-13573 Johnny Briscoe Tue, 26 May 2009 17:01:06 +0000 http://bbq.isgoodfor.us/build-your-own-pig-roaster/#comment-13573 Hello,To whom it may concern I'm looking for a picture of a 250 gallon oil tank turned into a pig roaster if you have some could you please email me some.thank you for cooperation Hello,To whom it may concern I’m looking for a picture of a 250 gallon oil tank turned into a pig roaster if you have some could you please email me some.thank you for cooperation

]]> Comment on Jones BBQ & Foot Massage by Mike http://bbq.isgoodfor.us/jones-bbq-foot-massage/comment-page-1/#comment-12732 Mike Mon, 04 May 2009 04:49:06 +0000 http://bbq.isgoodfor.us/?p=189#comment-12732 It goes without saying that the website is awesome too: 10 wings + 10 toes = $10.99 People missing toes still pay full price. http://jonesbigasstruckrentalandstorage.com/jonesgoodassbbqandfootmassage.html Mike It goes without saying that the website is awesome too:

10 wings + 10 toes = $10.99

People missing toes still pay full price.

http://jonesbigasstruckrentalandstorage.com/jonesgoodassbbqandfootmassage.html

Mike

]]> Comment on Jones BBQ & Foot Massage by Krishen http://bbq.isgoodfor.us/jones-bbq-foot-massage/comment-page-1/#comment-12551 Krishen Sat, 25 Apr 2009 01:54:44 +0000 http://bbq.isgoodfor.us/?p=189#comment-12551 Haha!!! That was great. Haha!!! That was great.

]]> Comment on Phat Matt’s BBQ by Charlotte Gonzalez http://bbq.isgoodfor.us/phat-matts-bbq/comment-page-1/#comment-10256 Charlotte Gonzalez Tue, 10 Mar 2009 15:27:22 +0000 http://bbq.isgoodfor.us/?p=149#comment-10256 Since I am one of the owner's of this business I would like to clarify a couple of things. We have a wood burning rotisserie smoker that we use to cook the pulled pork and brisket as these meats are labors of love and require anywhere from 8 hours to 18 hours to cook low and slow. We use a variety of woods to smoke our meats depending on what we are cooking, but no charcoal is used in the smoking process. The bags of charcoal that you noticed are to cook the tri-tip, chicken, links and hot dogs that we serve. We reheat the brisket, pulled pork and ribs on-site. Just one more thing, the vinegar sauce used in the pulled pork is a version of Lexington sauce (my own) and should you want more of this on your sandwich or a side of it, we will gladly provide it to you. I would love to be able to serve the pulled pork sandwich in the traditional fashion (with the vinegar slaw on top of the pork) but we've found more people here in California do not care for coleslaw. Thanks for the great review :) Since I am one of the owner’s of this business I would like to clarify a couple of things. We have a wood burning rotisserie smoker that we use to cook the pulled pork and brisket as these meats are labors of love and require anywhere from 8 hours to 18 hours to cook low and slow. We use a variety of woods to smoke our meats depending on what we are cooking, but no charcoal is used in the smoking process.

The bags of charcoal that you noticed are to cook the tri-tip, chicken, links and hot dogs that we serve. We reheat the brisket, pulled pork and ribs on-site.

Just one more thing, the vinegar sauce used in the pulled pork is a version of Lexington sauce (my own) and should you want more of this on your sandwich or a side of it, we will gladly provide it to you. I would love to be able to serve the pulled pork sandwich in the traditional fashion (with the vinegar slaw on top of the pork) but we’ve found more people here in California do not care for coleslaw. Thanks for the great review :)

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