How many BBQ joints does it take to make a good entrtmnt district?

[Conan71]

That's funny, Stone Mill did not impress me at all. 

[DolfanBob]

That's funny, Stone Mill did not impress me at all. 

Hmm. Mine must have been on their good day.
Also, Ive only eaten there for lunch.

[Hoss]

That's funny, Stone Mill did not impress me at all. 

Same here.  Been twice.  Had their big combo platter.  Wasn't a huge fan of the sauce and the meat seemed a little dry.  Except for the chicken.  That's was not too bad.

[custosnox]

I'll give you a hint where to start:

16 oz of tomato sauce, puree, or paste.  I've even started with fresh tomatoes and rendered them down.
Celery seed
Red wine or apple cider vinegar
3 TBSP of brown sugar
Onion & Garlic.  Either you can press all the liquid out of both or simply start out sauteeing them until good and soft, then pour them over into a blender with however thick you want to start your tomato reduction.  Pure fruit juice or pulp to flavor.  Berries work best.
Don't heat any higher than 300F and don't let it stick.  Tomatoes get bitter when they get too hot.

I'm a total fanatic for all fresh, but those are the main ingredients and approximate starting points. Have fun with it.  That's what cooking is all about in the first place.

Thanks, hopefully I'll be able to find some time today to do this.  If not, I'll keep it in mind for when I do have the time

[tulsascoot]

How is there all this BBQ talk with nary a mention of Wilson's or Stutt's? If you want good BBQ, you have to go north. On Apache are 2 of the finest BBQ joints in Tulsa, and on N. Harvard, Oklahoma Style is real good, too. Albert G's is alright. Rib Crib is at least consistent, and not terrible. Never been to Famous Dave's or Stone Mill because they seem to me to be big corporate stores, and I don't expect much from them.

And, yes, real BBQ does not need sauce; however, I love BBQ sauce and I drench my stuff in it. It takes too much effort to be a purist.

Furthermore, the best ribs I've ever had were at BB King's joint in Memphis...to die for.

[heironymouspasparagus]

Stone Mill was started by some local guys and at the time, they said they were the only one.  Started out very good, but as we went over the years, it seemed to declined.  Haven't been in couple of years.  Not sure the same people own now or not.

Wilson's has always been good.  Haven't been up there in ages.  Must go again!

Next time in Memphis area, go out to Germantown and find Commissary.  I bet you like it better than BB Kings.

[Conan71]

Stone Mill was started by some local guys and at the time, they said they were the only one.  Started out very good, but as we went over the years, it seemed to declined.  Haven't been in couple of years.  Not sure the same people own now or not.

Wilson's has always been good.  Haven't been up there in ages.  Must go again!

Next time in Memphis area, go out to Germantown and find Commissary.  I bet you like it better than BB Kings.

Original Wilson's on Apache was still good.  Avoid the one on 11th.  Oh, and Stutts is a a decent choice.  My ribs were a bit dry last time, but everything else was good and the buttermilk pie is really a treat.

[Renaissance]

I had Albert G's ribs on Saturday and they held up very, very well.  Great flavor, good smoke, tender and moist but still firm on your teeth.  Good stuff.

[custosnox]

Anybody been brave enough to try this place at 31st and Sheridan?

[heironymouspasparagus]

I have been talking about him for more than a year!!  I have eaten there a lot - not in last year and a half.  It used to be very good!!

Will have to go here AND Wilson's this week!  Long live BBQ!!!!

[Conan71]

Babb Brothers BBQ, I believe.  I don't think I've managed to hit them when they are open.  There's a taco truck on the 31st St. side of the Shell station which sells amazing tortas.

[carltonplace]

I'll give you a hint where to start:

16 oz of tomato sauce, puree, or paste.  I've even started with fresh tomatoes and rendered them down.
Celery seed
Red wine or apple cider vinegar
3 TBSP of brown sugar
Onion & Garlic.  Either you can press all the liquid out of both or simply start out sauteeing them until good and soft, then pour them over into a blender with however thick you want to start your tomato reduction.  Pure fruit juice or pulp to flavor.  Berries work best.
Don't heat any higher than 300F and don't let it stick.  Tomatoes get bitter when they get too hot.

I'm a total fanatic for all fresh, but those are the main ingredients and approximate starting points. Have fun with it.  That's what cooking is all about in the first place.

Blueberries make a great sauce for BBQ. Use the receipe above  but replace the tomato with fresh or frozen berries. Add cheyenne pepper and molasses

[Townsend]

Blueberries make a great sauce for BBQ. Use the receipe above  but replace the tomato with fresh or frozen berries. Add cheyenne pepper and molasses

Try this...I've had it.  It doesn't suck.  (and I don't like sauce)

[Red Arrow]

Add cheyenne pepper and molasses

cayenne?

[Conan71]

Try this...I've had it.  It doesn't suck.  (and I don't like sauce)

Anything Carlton makes has got to be good.  I'll definitely be giving this a try.

Is there a particular type of molasses that's better?