It was a scorcher out there today at the Big Apple BBQ at nearly 95 degrees. This did not stop folks from coming out to try some great BBQ from around the country, myself included. The lines were long, but the food was well worth the wait. I had set a goal to make sure that I ate pork, brisket and ribs before the day was done.
The first stop was Salt Lick BBQ from Austin Texas for some beef brisket.
Their offering was a plate consisting of a brisket sandwich, piece of smoked sausage and coleslaw:
The brisket had a great smokey flavor to it. I thought it could have been a little bit more tender, but it was definitely good. The sausage was juicy and had an almost crispy outer crust, making it the highlight of the plate. The coleslaw was vinegar based which I prefer to mayo based and was a great palate cleanser after eating the flavorful meats. The line for this was so long that I left my friends to go search for some pulled pork, leading me to to my next stop at Ubon's of
I'm sure the people of Yazoo City must eat well because the pork shoulder from Ubon's was amazing!
I quickly tossed away the roll because the meat was so delicious and flavorful that to interfere with it's goodness would have been criminal. The pork was moist and tender with a great spice rub and a dynamite sauce. The sauce was sweet and tangy, most likely from a combination of brown sugar and vinegar. I wish I could make it myself, but my guess would be that the folks at Ubon's keep that recipe safely guarded. The coleslaw was great too, with just the right amount of mayo.
Having gathered together our spoils of victory we sought out shade as quickly as possible as it had become unbearably hot. It was unfortunate that it wasn't a slightly cooler day because after awhile it was hard just to be outside. We took a pretty long breather at which point I summoned the energy to make one more trip out into the heat to complete the last leg of my mission, pork ribs. I made my way over to 17th Street Bar and Grill of Las Vegas, NV.
I had to wait about 30 minutes in line but I was rewarded with some top notch ribs and the best baked beans I have ever had in my life.
Again, I tossed the bread aside. I was already feeling pretty full and did not want to waste valuable room with bread. The ribs were outstanding, with the meat falling right off the bone and a smokey sweet flavor that did not require any BBQ sauce at all. The beans were a mix of many different kinds of beans in a tangy sauce which complemented the ribs perfectly.
Here are some other shots from the day:
A gorgeous beef brisket right out of the smoker waiting to be sliced and served.
A view inside the smoker of Salt Lick BBQ. Hats off to the pitmasters and crew who worked tirelessly to prepare and serve some great BBQ in scorching heat.
Racks of ribs rotating in the smoker at 17th Street Bar and Grill. The perfect end to a great day of BBQ.
While I love to make my own BBQ, it is always great to go out and sample BBQ from different places. It is an excellent to pick up new ideas and try things that you may not be able to make at home. I will certainly be back again next year, hopefully it won't be so not next time.