News from around the BBQ Blogsphere

Kevin’s BBQ Joints reviews Just Leave the Bones BBQ sauce. “This is hands down one of the most balanced, satisfying sauces you can find. I tried it will pulled pork, brisket, sausage, and even some secret items (to be seen later) and they all matched perfectly with this vinegar based sauce with a slight kick (not too much though). Let’s just say I am incredibly impressed by this Carolina based sauce that goes on thin enough to cover a large surface area, but with enough thickness to not be considered watery.”

Patrons of the Pit knows how to impress women – caramel rolls on the charcoal grill! I’m not sure that it works but I sure am impressed! “A few blogs back we showed you how to impress a woman by baking her bread on the grill. Women chimed in from all across the blogosphere, and were impressed left and right, and a good thing had been done”

Full Custom Gospel BBQ is living the dream. Turning BBQ from a hobby to career and is now Texas Monthly Magazine’s BBQ Editor. Congrats!!

Grilling with Rich tries out Fox Bros BBQ sauce. Seems like Georgia BBQ sauce is on the rise!! Watch your back Kansas City. “Overall, the barbecue sauce was great and would work perfectly on a great piece of grilled chicken and also any sort of ribs. If this is a definition of what Georgia barbecue sauces taste like, then I better start looking for more Georgia style sauces, because they are amazing!”

Texas BBQ Posse posts their top 10 blog posts of all time! I guarantee you, you don’t want to miss their post on butcher paper wrapping. Pure gold.

Man Up Texas BBQ tells you where to get the best BBQ pork sandwich in all of Alabama.  “I don’t get many chances to stop at one of my favorite BBQ joints, but when I do, I always pop in for a pork sandwich and iced tea. The pork sandwich at Kendall’s B-B-Q in Georgiana, AL, is easily one of my favorites in the state. The pork is supple, and they put a perfect amount of sauce to complement pork and seep into the soft bun.”

No Excuses BBQ shows off some photos of his “ugly ribs”. I’m not sure what he’s looking at, they look sexy to me!

BBQ Geek visits Quick Bite Bu-Ba-Q in Woodstock, GA.. “This day we sampled ribs and pulled pork.  I thoroughly enjoyed my ribs – properly smoked and not overcooked.  But as you can see in the picture, the pulled pork was over-pulled and dry (aka hammered).  The pork was the same for my wife and daughter’s pulled pork sandwiches.”

BBQ Nation has a grilled Bananas Foster recipe ready to submit for the upcoming Kingford Charcoal One Bite Challenge!

BBQ Sauce Reviews tries out Black Bart’s Brisket Rub from Tasty Licks BBQ Company. “I did two different cooks with this rub — a low and slow cook using some beef ribs and a hot and fast cook on the grill with a tri-tip roast.  I was pleased with the results in both, although it was interesting to see how the flavors changed between the two cooks.  The heat level of the rub was definitely more noticeable in the hot and fast cook, while it seemed to blend in more with the other flavors on the low and slow cook.  In both cases, the meat had a beautiful color when finished.”

Barbecue Master reviews Cowboy Joe’s Pit and Grilling Sauce (Vinegar Sauce). “The darker color was throwing me off, but when I opened the jar, this was what I call a mop. It’s thin like a classic North Carolina vinegar sauce but with a sweeter smell. What this means is that you can use it as a marinade, and you can brush it on while grilling where on thick sauces you need to wait until the meat is almost done, or the sugars will burn, and your barbecue meat will be charred on the outside.”

The MEATWAVE is here to help you out. Your traditional grilled steak sandwich is dry as leather and tastes like ass. “I was late to jump on the banh mi bandwagon, so much so that the all out craze they had going so many years ago was breathing its last breath when I finally joined. Still, my first taste of one of these Vietnamese sandwiches was a revelation—the contrast between the sweet and salty meat, pickled diakons and carrots, fresh cilantro, and airy, crusty bread was nothing short of spectacular. Whether in or out of food fashion, I still think these are royalty among sandwiches, deserving continued prominence, which is why I’m bringing you this grilled steak banh mi today.”

Marie let’s Eat reviews Bailey’s BBQ in Ringgold, GA. ” I had the vinegar slaw, which was awesome, and some really curious Brunswick stew. Packed with lima beans and carrots, this was like vegetable soup with some meat in it, and it was served with oyster crackers, which might be a first. Once in a while, you’ll run into a Georgia barbecue joint that will give you saltines, but I really don’t know that I’ve ever seen oyster crackers served with stew. The sauces are thick red tomato-based, both a mild and a hot. The hot was not particularly lethal, and went very well with the meat. We enjoyed our barbecue very much, took Marie a sandwich that she also enjoyed (no slaw, mild sauce), and thanked our hostess for a satisfactory meal. Not extraordinary, but a fine time kicked back in what is clearly a popular local spot with lots of regular guests.”

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