Comments on: CSCW BBQ Tour of Savannah http://bbq.isgoodfor.us/cscw-bbq-tour-of-savannah/ Smoked meat in the Bay Area and beyond. Mon, 09 Aug 2010 01:33:11 +0000 hourly 1 http://wordpress.org/?v=3.0.1 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…

]]> 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. :)

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