[MelZ]

Sonny's in Bellview is about 10 miles north on 441, BUT they are opening a store in LSL in the May/June timeframe.

[Dirigo]

Originally Posted by MelZ

Sonny's in Bellview is about 10 miles north on 441, BUT they are opening a store in LSL in the May/June timeframe.

Thanks for the directions and distance.

We'll have to check LSL Sonny's out if we come down next year.

Dirigo

[Donna]

Originally Posted by KayakerNC

Eastern NC BBQ Sauce

INGREDIENTS

* 2 quarts cider vinegar
* 1/4 cup salt
* 2 tablespoons cayenne pepper
* 3 tablespoons red pepper flakes
* 1 cup light brown sugar
* 1 tablespoon hot pepper sauce


DIRECTIONS

1. In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce. Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.

Sounds delish!! Thanks Kayaker!

[jtdraig]

I beg to differ with the guy who says that there "ain't no good BBQ north of the Mason-Dixon Line"....There is a place called The Cookhouse in (of all places) New Milford, Connecticut that has BBQ so good that I haven't found anything better in almost four years of looking down here. The guy from NYC should check it out and report back...The Cookhouse is on Route 7 north of Danbury.

[golfnut]

I agree with jt, there is a place called the Montgomery Inn in Cincinnati that has absolutely fabulous BBQ ribs, top 3 I've ever had, check out their website, just don't do it when you are hungry........GN

[MelZ]

Originally Posted by jtdraig

I beg to differ with the guy who says that there "ain't no good BBQ north of the Mason-Dixon Line"....There is a place called The Cookhouse in (of all places) New Milford, Connecticut that has BBQ so good that I haven't found anything better in almost four years of looking down here. The guy from NYC should check it out and report back...The Cookhouse is on Route 7 north of Danbury.

I'm sure it's wonderful but I'm tired of wasting money on places "that are the best bbq in ............".

I'll just wait till I get back down south where I know where the good eats are.

[BBQMan]

IMHO, Woody's is better than either Oakwood or Sonny's. And yes, they do have a NC style pulled pork sandwich with a vinegar base sauce and slaw. But, the best BBQ I have found in The Villages comes out of my Big Green Egg. Had BBQ brisket tonight. It takes a while to make, but boy is it worth it!

[cybrgeezer]

Originally Posted by gemorc

Oakwood only serves baby back ribs. I enjoy the larger "St. Louis" style ribs, slathered in a spicy hot sauce.

Interesting thing, that. I was born and spent my first 37 years in St. Louis, but never heard of "St. Louis-style" ribs until I moved to Florida -- first had them in a Sonny's in Lake City.

[zcaveman]

St Louis style ribs are cut at the first knuckle. You don't get that upper piece with all the cartilage. Personally I like the full rib over the St Louis cut. You can only get the full ribs in the grocery stores in slabs and cook it yourself. It is also cheaper than the St Louis cut.

Buddy's in Wildwood used to serve the full rib but he closed down. I saw an ad where he sells to go only. I have been meaning to check into that.

[Muncle]

Originally Posted by cybrgeezer

Interesting thing, that. I was born and spent my first 37 years in St. Louis, but never heard of "St. Louis-style" ribs until I moved to Florida -- first had them in a Sonny's in Lake City.

I only lived in St. Louis for 8 years but I had more than my share of ribs --- strangely, coming from KC I was surprised at the lack of BBQ joints in St. Louis. Then my first summer there, I discovered that there was a BBQ cook-out every weekend at a nearby parish or small city/firehouse/whatever so you could always get decent Q at a decent price. Not as good or in such variety as in KC, but better than most other places. But "St. Louis-style" ribs? No way, until I experienced some national chains when I moved East. And I agree with Zcaveman. I'll take the full rib. And BBQMan is right. The creme de la creme is really a good smoked brisket.

http://www.jackstackbbq.com/brisket/c/9/

[l2ridehd]

Fat Boys in Picayune Mississippi has the best BBQ ever. And the brisket is to die for. Had it about every where. NC, SC, VA, FL, CT, MD, KC, St Louis, and Fat Boys is the best yet. Ribs, both beef and pork, pulled pork, brisket, slaw and fixings. Tiny hole in the wall on rte 11, but if your ever near there, well worth the detour.

[chacam]

Originally Posted by zcaveman

St Louis style ribs are cut at the first knuckle.

Ribs have knuckles ? ? ?

[JeanneBeannie]

Originally Posted by KayakerNC

Eastern NC BBQ Sauce

INGREDIENTS

* 2 quarts cider vinegar
* 1/4 cup salt
* 2 tablespoons cayenne pepper
* 3 tablespoons red pepper flakes
* 1 cup light brown sugar
* 1 tablespoon hot pepper sauce


DIRECTIONS

1. In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce. Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.

Thanks Kayaker!! Sounds like you know your bbq sauce!! I have been looking for a good one recently. I will definitely give this a try, sounds yummy!!
Jeanne

[jtdraig]

Hate to disagree but after having lived in the North, South, East, and West and being a lifelong fan of BBQ....there is a place called THE COOKHOUSE on Route 7 in New Milford, Connecticut (Yup, that's right, Connecticut) that is the hands down winner of ANY BBQ restaurant that I have ever tried! I expect incoming from this post but it's true....

[TrudyM]

Originally Posted by jtdraig

Hate to disagree but after having lived in the North, South, East, and West and being a lifelong fan of BBQ....there is a place called THE COOKHOUSE on Route 7 in New Milford, Connecticut (Yup, that's right, Connecticut) that is the hands down winner of ANY BBQ restaurant that I have ever tried! I expect incoming from this post but it's true....

I loved theirs too never could figure the spice.

But then I'm from Hawaii what do I know. I'm use to Kow Bee (sp?) and all things based in Soy sauce.