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02-17-2015, 06:49 PM
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#15
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Senior Member
Freightliner Owners Club
Join Date: Aug 2008
Location: Florida Keys
Posts: 2,687
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Rendezvous Ribs in Memphis. On a back alley near the Peabody hotel. A cabbie guided us there and we were NOT disappointed!
__________________
Tom and Katharine
'07 Winnebago Tour 40TD, 400hp Cummins
'17 Winnebago View 24V, '02 R-Vision B+
RVing for 20 years & 200,000+ miles
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02-17-2015, 07:10 PM
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#17
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Senior Member
Join Date: Jun 2014
Location: Waynesboro MS
Posts: 469
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Best I ever ate came from on of my cookers. Either the trailer mounted stick burner or the Pitt barrel cooker.
Brisket,ribs, butt, etc
__________________
Bill & Sandy Hunt
2017 Ventanna LE 4037, 2014 F-150 4 door, 2013 Jeep Wrangler unlimited ( Sandy’s Rock hounding rig.)
9 year Newmar Hoots looking for a roost
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02-17-2015, 07:15 PM
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#18
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Senior Member
Winnebago Owners Club Freightliner Owners Club
Join Date: Jun 2013
Location: 5 miles south of Lakeville, Mn
Posts: 3,047
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Baldy's BBQ, I35, exit 70, Lakeville, Mn. Truck stop joint. Goooood!!! 
__________________
Jim and Carol Cooper with Oreo the Kitty
FAA ATC ret, VFW, AL, VVA, NRA
US Army Aviation, MACV Vietnam 65-66
2012 Journey 36M, Cummings 360hp
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02-17-2015, 07:17 PM
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#19
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Senior Member
Fleetwood Owners Club
Join Date: Dec 2011
Location: Willow Lakes RV & Golf Resort, FL
Posts: 3,163
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Louis Bbq just outside the gates of Willow Lakes, Mims Fl. Take it from a FL Cracker the best bar none.
__________________
Clay & Pebble
2012 Providence 42 M. Spartan Chassis, 450 ISL
Ford Edge toad, RM All Terrane, TST TPMS, SMI Air Force One, RVM95....
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02-17-2015, 08:32 PM
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#20
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Senior Member
Country Coach Owners Club Oklahoma Boomers Club
Join Date: Jan 2015
Location: Woodward, OK
Posts: 1,147
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Quote:
Originally Posted by Bill Hunt
Best I ever ate came from on of my cookers. Either the trailer mounted stick burner or the Pitt barrel cooker.
Brisket,ribs, butt, etc
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So you're inviting us all to come and get em?
__________________
Jay Devereaux
1992 Country Coach Magna #4926 "Maggie" 25' Stacker "The Toy Box"
Facebook | IRV2[SIGPIC][/SIGPIC]
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02-17-2015, 08:46 PM
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#21
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Senior Member
Join Date: Jan 2015
Location: Brampton, ON
Posts: 451
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All good choices above I'm sure. But take my advice. I've tried BBQ in MANY of the great spots in the US as I've had the good fortune to see a lot of this great country in my TV travels. And try as I might to top it, the #1 BBQ joint I've ever been to is...
B&C Barbeque in Wichita, Kansas. Hands down. Far and away. I mean do I sound like there's any doubt here! 
I look forward to two things. 1) To continue to find a better place by having lots and lots more BBQ at as many places as I can. And 2) to go to B&C very hungry when I have a chance to return to Wichita!
Man, I'm hungry!!!!!
A
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02-17-2015, 08:55 PM
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#22
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Senior Member
Newmar Owners Club
Join Date: Jun 2012
Location: Spicewood Texas (West of Austin)
Posts: 4,514
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Coopers in Llano, TX. Select your meat off the pit. Pay by the pound. Triimings, jalapeños, and sauce are self serve. Eat off of the butcher paper. Smart marketting strategy. I always buy 3 times more than I can eat.
__________________
Scotty and Kristen, Airedales Dagny and Wyatt
2007 Newmar Mountain Aire 4528, 450 HP ISM, Allison 4000, 8 Lifeline AGM's
2019 F250 King Ranch 4x4 Powerstroke - SOLD
2022 F350 DRW King Ranch 4 x 4
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02-17-2015, 09:58 PM
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#23
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Senior Member
Join Date: Jan 2010
Location: Okanagan valley British Columbia
Posts: 707
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Quote:
Originally Posted by Old Car Nut
There is a place in Kent, WA called Caveman Kitchen
Brisket, Chicken, Ham, Sausage, Turkey, Beans all of it outstanding. Perfect smoke.
You can even have your own meats custom smoked if you're in town long enough. |
Hmmm, that is not far from here. Will have to give it a try.
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02-18-2015, 12:34 AM
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#24
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Senior Member
Join Date: May 2014
Location: Huntsville, AL/Helen, GA
Posts: 1,566
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I went to college in Memphis in 1968, and I consider myself a bbq fiend. I live to find another great barbeque restaurant.
It's getting increasingly difficult finding a restaurant that can cook incredible food--and also run a business. Great bbq restaurants don't always know how to run a business. The truly great restaurants (like Gridleys, John Wills and Willingham's) have gone out of business or had the owners die.
There are two problems with barbeque. First, the pigs have been "chickenized" by companies like Tyson and the pigs are not fat enough to really produce great smoke. Second, modern cookers are gas and their smoke comes from a couple of pieces of hickory firewood. Barbeque is just not as good as it was in 1960.
The best barbeque I ever ate was in a campground outside Dickson, Tennessee--Ruskin Cave Resort. Joe Gibson, brother of singer/songwriter Don Gibson, would cook the Q all night on Friday, and serve it all Saturday. And he was a square dance caller and had a band playing on Saturday nights in the mouth of Ruskin Cave.
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02-18-2015, 05:30 AM
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#25
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Senior Member
Join Date: Sep 2007
Location: texas
Posts: 2,423
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Salt Lick just outside Austin
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02-18-2015, 05:34 AM
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#26
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Senior Member
Winnebago Owners Club Freightliner Owners Club
Join Date: Jun 2013
Location: 5 miles south of Lakeville, Mn
Posts: 3,047
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Quote:
Originally Posted by Scottybdivin
Coopers in Llano, TX. Select your meat off the pit. Pay by the pound. Triimings, jalapeños, and sauce are self serve. Eat off of the butcher paper. Smart marketting strategy. I always buy 3 times more than I can eat.
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Yep, been there and it's really good.
__________________
Jim and Carol Cooper with Oreo the Kitty
FAA ATC ret, VFW, AL, VVA, NRA
US Army Aviation, MACV Vietnam 65-66
2012 Journey 36M, Cummings 360hp
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02-18-2015, 07:17 AM
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#27
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Senior Member
Winnebago Owners Club Freightliner Owners Club
Join Date: Mar 2007
Location: Home on the hill in Georgia
Posts: 2,742
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Arthur Bryant's in Kansas City, not in the best part of town and serves everything on butcher paper but really worth it.
__________________
Jerry Potter, Taz
1999 Coachman Catalina Sport
[SIGPIC][/SIGPIC]
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02-18-2015, 10:16 AM
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#28
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Senior Member
Join Date: May 2011
Posts: 1,058
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The best BBQ we have eaten is the stuff we smoke ourselves. It is way better than anything we have ever eaten in a restaurant. We are pleasantly surprised we can make such a quality product on such a small pellet smoker.
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