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Want Real 'Cue in ATL

Why do YOU even bother to reply if you have nothing to say?

Nov 27, 2012
drguitar in Atlanta

Want Real 'Cue in ATL

Interestingly, I recently stumbled upon an interesting rib recipe (Q-guys hide your eyes: http://www.myrecipes.com/recipe/shays...) which lays down a bed of sliced onions, a rack of ribs on top (bone side down), and a can of beer poured over top, covered with foil. Bake at 350 x 30 min, then brush with sauce and grill to finish. Personally, I think these were overcooked for my taste, but some parts were extremely tasty. I'm thinking of trying it again, but maybe cooking at lower temp and/or shorter period in the oven. The heavy beer flavor was a bit much for my gf, but I enjoyed it.

The relevance to our discussion is shown below in a pool of fat that was rendered out.

Nov 27, 2012
drguitar in Atlanta

Want Real 'Cue in ATL

I wish I was still in Atlanta, so I could try out Community and Heirloom. I don't remember having a 'gut-bomb,' haha, but I like the terminology for what gives one a 'food coma.' I never take into consideration how the food makes me feel after eating when judging the quality of the dish. If I did that, then all REAL 'Que' places would be disqualified from my restaurant list, since the heavy carbon monoxide poisoning always makes me feel like I just smoked a pack of cigarettes or siphoned the smoke off of a wood fire for about an hour. Nutritionally, I'd much rather eat the all of the fat off of a rack of ribs than consume the smoke that goes into cooking real 'Q.' It is known to cause cancer and is the main reason that my gf and I stopped eating Q 3 times a week. At least you can run a couple miles to work off the fat...not sure you can negate the effects of smoke-poisoning. Sad, but true, the good things in life are usually bad for us...

Nov 27, 2012
drguitar in Atlanta

Want Real 'Cue in ATL

Once again, I understand the difference between 'BBQ' and 'Grilling'. I grew up calling anything cooked over a flame BBQ, so just a habit, sorry. Even if they weren't 'Q,' it doesn't change the fact that everyone in our group thought they were incredibly good. Yes, I know post title say's 'Que', so my apologies.

For the record, "Fat Matt's cooks delicious GRILLED ribs." Haha, happy?

Nov 27, 2012
drguitar in Atlanta

Any memories of "poor people food" from your childhood that you still crave?

How about Ranger pudding? From MRE, add instant coffee, cocoa mix, creamer and sugar, then mix in water....a delicacy in the field ;)

Nov 26, 2012
drguitar in General Topics

Want Real 'Cue in ATL

Haha, fair enough. I understand the difference between 'Grilling' and 'BBQ'. Let me take the moment to declare my bias: I prefer the sugar rubs and more 'wet' styles of BBQ over the dry, salt-pepper BBQ that you obviously have a thing for. I tried Kreuz, Black's, and Cooper's...No offense, but they were mostly too dry, salty, and bland for my taste...sorry, just my preference. I'll probably catch hell for this too, but here goes: personally, I think Papa's and Salt Lick have more depth in their flavor profile (not just smoke/salt/pepper), especially Papa's BBQ sauce, rich in celery seed, molasses and whatever ferry dust they sprinkled in there. I DID, however, very much appreciate Luling City Market (coarse sausage is killer) and Gatlin's, who had VERY tender ribs. At the end of the day, I always wish I would have dropped by Papa's BBQ to pick up some sauce before I went to these other places (heeeyyy). Once again, no offense, and I appreciate the response. Do tell me though, if Fox Bros. can't get 1 out of 3 crucial meats (brisket, ribs, pulled pork) right in the middle of dinner rush, then when ARE they 'ON'?

Nov 26, 2012
drguitar in Atlanta

Want Real 'Cue in ATL

I've been living in Texas for 6 years, have been BBQ hunting from Houston to Austin, to San Antonio and back, and everything in between, in the sticks and in the city. I recently visited Atlanta for a few days and sampled some of their BBQ. Fox and Bros. is like eating the worst Texas style BBQ i've ever had...dry, over salted, over smoked and no character. Fat Matt's on the other hand, regardless of how they did it, produced the most delicious, succulent, fall off the bone tenderness with the most wondeful flavors my BBQ-whooped heart has ever made love to. I tried to pick them off my plate from the bone, but the meat just stayed right there on my plate. Their sides were junk, but the ribs were so good, I didn't care. Wish I had time to try some of the other suggestions, but after hearing negative reviews on Fat Matt's, I'm not sure I'd trust the rest of those opinions. Fatt Matt's forever! Pic below does not do them justice....GO THERE!

Nov 25, 2012
drguitar in Atlanta