OT: BBQ in Western PA
- Thread starter Pitt_Boss
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Great book but you have to adapt to your equipment which will be different than the big smokers he has on site. That’s in addition the variability of the meat and wood. There may also be stuff left out in the book. Like that mad scientist bbq guy on YouTube has talked about if Franklin uses beef fat when wrapping the briskets.
Gates for a burnt ends sandwich -
And just to hear the entire staff yell “May I help you? The minute the door opens .
i was just there, 2 weeks ago, i kid you not. the little rail car. it was good. had a couple "Texas twinkies"
I have eaten there. Had like a sampler platter and the first time I ever had burnt ends. Smoked Sausage is a very underrated BBQ protein.
I wanted to go there, I really did. But I just couldn't justify waiting in line like that.
Will be making my second trip to KC this summer next week. Itinerary already being formed. The Smokehouse and Jack stack at the top. Meat Mitch also a possibility. No Arthur Bryant’s this time. It’s not my favorite.
Going there again next week. Have gone there twice a summer for about 3 years in a row now. I go to the one in Lees Summit. Don’t sleep on the Smokehouse in Independence. Good smoke profiles in the meats.
They cook volume and you cook for yourself. Anytime you can put more time and effort into cooking something it will be better. You also know the flavor profile you like, and have probably adjusted and adapted your process to that.
I find that often times the variability is because of the meat. All briskets aren't created equal and neither are all ribs. Butts are probably the easiest to be consistent with, as I find the cut lends itself to be less variable to quality. Pretty hard to mess up a pork butt.
I've heard you want briskets and ribs that are more flexible when you pick them up. Don't know if it's legit or not, but I'll always check how stiff they are and go for the ones that bend easier.
Ate there twice while at NCAA wrestling. Salt and Smoke in Clayton(St Louis) is great.
It’s definitely a commitment. Particularly on weekends. They do have a pre order option if you can plan it out further in advance.
You can still find other great BBQ in Austin, I just thought Franklins was the best.
I know it is a BBQ hub, but I always try and hit Lidia's especially now since the one in Pittsburgh closed.
has to have all the meats...You are talking Arby's buddy. Plenty of locations in Western PA...
We used to go to Wilsons on the North Side. Of course, that was 30 years ago when we lived in Pittsburgh so I have no idea if Wilson's still exists and if it does is it any good?
One thing I remember about Wilson's....if you asked for the really hot BBQ sauce you better be ready with a big glass of milk on the side.
Cruzer
One thing I remember about Wilson's....if you asked for the really hot BBQ sauce you better be ready with a big glass of milk on the side.
Cruzer
Good call. They just re-opened last year.
A familiar comeback: The return of Wilson’s Bar-B-Q - Northside Chronicle
OBSERVATORY HILL — Wilson’s Bar-B-Q is a family restaurant. It’s where George Wilson Sr. achieved six decades of successful business. It’s where Darnella Wilson learned how to run a business and found her love for cooking. It’s where George Wilson Jr. gained his barbequing expertise. It’s where...
www.thenorthsidechronicle.com
Thanks for the heads up and the article. Next time I'm back in Pittsburgh I'll definitely check it out. If it's half as good as the original it's worth a try.Good call. They just re-opened last year.
A familiar comeback: The return of Wilson’s Bar-B-Q - Northside Chronicle
OBSERVATORY HILL — Wilson’s Bar-B-Q is a family restaurant. It’s where George Wilson Sr. achieved six decades of successful business. It’s where Darnella Wilson learned how to run a business and found her love for cooking. It’s where George Wilson Jr. gained his barbequing expertise. It’s where...
Cruzer
I'm shocked but I'm at Buc ees tonight and it is damn good brisket.
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