Comments for Barbecue is good for us.

Comment on Brookwood Farms BBQ – Charlotte International Airport by Nancy

Nancy — Thu, 29 Jul 2010 22:17:07 +0000

Must have had a bad batch because I’m here and just had one now and it was great. Much better than most airport food!

Comment on Build Your Own Pig Roaster by phil

phil — Tue, 20 Jul 2010 13:39:18 +0000

Hi,getting married aug 7, my inlaws are going to have a hog roast for the event, they say they dig 3′ x8′ pit burn hedge wood for a full day dig half of coals out put hog in put coals back on top and cover with dirt for whole day cookin. Sounds like a lot of work,but got lot of NEW in laws 4 trailer loads of wood and lots to drink( ??? )

Comment on Allen & Son Barbecue, Chapel Hill, NC by andrew

andrew — Tue, 06 Jul 2010 03:38:03 +0000

We are BBQ bloggers, not the restaurant itself, but I suggest you call them at the phone number above to ask if they ship. I believe they do. Hope this helps!

Comment on Build Your Own Pig Roaster by Darcy

Darcy — Tue, 29 Jun 2010 22:34:19 +0000

Hey Dan,
I’ve been researching and just read that you should keep your pig about 32″ from the heat source. Good Luck!!

Comment on Build Your Own Pig Roaster by Dan

Dan — Thu, 24 Jun 2010 16:46:59 +0000

Building a pit for rotisserie cooking a 100lb pig in a few weeks. Have everything built in pieces. Two stands to hold each side of the spit (one side also supports the rotisserie motor), and a resevoir to hold our coals and wood under it… My buddy and I are trying to figure out the BEST distance between the bottom side of our actual pig, and the heat source. He’s thinking 18″, I’m thinking more like 12-15″…
When the pig is rotating, say its back is facing dow, how far away do I want my coals? Any suggestions would be greatly appreciated! -Dan

Comment on Build Your Own Pig Roaster by Arnold

Arnold — Tue, 01 Jun 2010 21:52:31 +0000

La Caja China cooks in about 3 hours, not 6-8 hours as you mentioned above.

Comment on Build Your Own Pig Roaster by lee

lee — Thu, 20 May 2010 05:13:59 +0000

I did a 100 LB pig a few years back on a cinder block and sandwiched wire grill as you did. We put it on the fire about midnight friday, marinaded and rotated every few hours, as my father did when he would cook whole hogs. saturday evening 20 couples came to the pot luck backyard cookout. lots of food, booze and fun. about 3 a.m. sunday morning only one neghbor and myself were trying to finish the keg off, till our wives turnoff all the lights on us.
Lee

Comment on Allen & Son Barbecue, Chapel Hill, NC by Ann

Ann — Mon, 19 Apr 2010 00:27:46 +0000

Do you guys ship?? Had your barbecue for the first time the other night. Never thought that i would like barbecue but it was so delicious. I’m from the Boston area……that’s why I’m wondering if you ship.

Comment on CSCW BBQ Tour of Savannah by judd

judd — Thu, 18 Feb 2010 17:09:48 +0000

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

Stephen Purpura — Mon, 15 Feb 2010 16:18:48 +0000

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.