Red Mosquito

E.H. Ruddock wrote:Ate here today. Only open Saturdays at 11 and until they sell out. Got there at noon and waited an hour, but it was pretty good.

https://www.jongsbarbecue.com/

How was it? Between this and Lewis BBQ in SC, I'm beginning to think that the Carolinas have a slight case of Texas envy. One of the employees on that website even has a Buc-ee's mask on.

washing machine wrote:

E.H. Ruddock wrote:Ate here today. Only open Saturdays at 11 and until they sell out. Got there at noon and waited an hour, but it was pretty good.

https://www.jongsbarbecue.com/

How was it? Between this and Lewis BBQ in SC, I'm beginning to think that the Carolinas have a slight case of Texas envy. One of the employees on that website even has a Buc-ee's mask on.

is/was pretty good worth an hour in/on line?

It was good. I got a mix of fatty/, lean brisket. What I brought home and ate today was better. Cheerwine hot links and bacon burnt ends. Yeah it was worth the time in line, they had a lot of good looking sides. I only got the mac and cheese, my friend got the jalapeno cheese grits which looked good as well

washing machine wrote:

E.H. Ruddock wrote:Ate here today. Only open Saturdays at 11 and until they sell out. Got there at noon and waited an hour, but it was pretty good.

https://www.jongsbarbecue.com/

How was it? Between this and Lewis BBQ in SC, I'm beginning to think that the Carolinas have a slight case of Texas envy. One of the employees on that website even has a Buc-ee's mask on.

shots fired

tragabigzanda wrote:

spike wrote:

washing machine wrote:

E.H. Ruddock wrote:Ate here today. Only open Saturdays at 11 and until they sell out. Got there at noon and waited an hour, but it was pretty good.

https://www.jongsbarbecue.com/

How was it? Between this and Lewis BBQ in SC, I'm beginning to think that the Carolinas have a slight case of Texas envy. One of the employees on that website even has a Buc-ee's mask on.

shots fired

wtf reid.

Eastern NC BBQ FTW.

I would have loved to actually try Carolina BBQ when I was in SC, but every waiter, bartender and Uber driver we asked all said Lewis was the place to go. When we got there we quickly realized we were at a Texas BBQ inspired place. A very good one, but still.

Now Ruddo posts this menu full of smoked sausage and beef brisket...with "Texas" right there in the logo, mind you? What am I supposed to think??

My post in the fast food thread about bread and brisket got me thinking...

Is the obligatory slice of bread with onions and pickles just a Texas BBQ thing? I don't recall seeing places do it elsewhere, come to think of it.

a lot of places here give the white bread and pickles...i'd take some red onions though

doug rr wrote:a lot of places here give the white bread and pickles...i'd take some red onions though

seek some pickled red onions for a real time

It's an everywhere thing. But I think it's most prevalent (required) in Texas.

epilogue wrote:It's an everywhere thing. But I think it's most prevalent (required) in Texas.

The best move is to save the bread for the last couple of bites so you can have a little brisket and pickle sandwich, yeah?

washing machine wrote:

epilogue wrote:It's an everywhere thing. But I think it's most prevalent (required) in Texas.

The best move is to save the bread for the last couple of bites so you can have a little brisket and pickle sandwich, yeah?

I usually give the bread and pickles to chud.

epilogue wrote:

washing machine wrote:

epilogue wrote:It's an everywhere thing. But I think it's most prevalent (required) in Texas.

The best move is to save the bread for the last couple of bites so you can have a little brisket and pickle sandwich, yeah?

I usually give the bread and pickles to chud.

That dude's a blandeater for sure.

most of the hot chicken places put the chicken on the bread and i always save it until last..something about a soaked bright red piece of bread

washing machine wrote:

epilogue wrote:

washing machine wrote:

epilogue wrote:It's an everywhere thing. But I think it's most prevalent (required) in Texas.

The best move is to save the bread for the last couple of bites so you can have a little brisket and pickle sandwich, yeah?

I usually give the bread and pickles to chud.

That dude's a blandeater for sure.

He's gotten so much better

epilogue wrote:

washing machine wrote:

epilogue wrote:

washing machine wrote:

epilogue wrote:It's an everywhere thing. But I think it's most prevalent (required) in Texas.

The best move is to save the bread for the last couple of bites so you can have a little brisket and pickle sandwich, yeah?

I usually give the bread and pickles to chud.

That dude's a blandeater for sure.

He's gotten so much better

It's a lifelong effort. He'll get there.

washing machine wrote:

epilogue wrote:

washing machine wrote:

epilogue wrote:

washing machine wrote:

epilogue wrote:It's an everywhere thing. But I think it's most prevalent (required) in Texas.

The best move is to save the bread for the last couple of bites so you can have a little brisket and pickle sandwich, yeah?

I usually give the bread and pickles to chud.

That dude's a blandeater for sure.

He's gotten so much better

It's a lifelong effort. He'll get there.

Only if Lenny prays for him

when I figure out how to post pics on here I’ll post a pic of the “meat locker” from the Butcher BBQ Stand in Wellston, OK. The guy who runs it trained under Aaron Franklin.

Tis good.

dad wrote:when I figure out how to post pics on here I’ll post a pic of the “meat locker” from the Butcher BBQ Stand in Wellston, OK. The guy who runs it trained under Aaron Franklin.

Tis good.

You had me at Aaron Franklin. Lewis BBQ in Charleston, SC is also run by a Franklin protegee. The guy must be doing something right to inspire so many successful businessmen to open up shop around the country.