BBQ only exists in one place on G-d’s green Earth. Western Kentucky.

Pastrami? Now that’s a first and oneI don’t get that. The white bread however is a staple in a true BBQ joint. I’ve eaten BBQ all over the country and I can’t really name a favorite place or state for that matter since each region has their own style, and I like them all. Pork vs. beef. Wet vs. dry. Vinegar based sauce vs. tomato based. Hickory vs. oak. And then there are all the different sides. Good BBQ is nirvana regardless of where it’s from.

Newman on 5/11/2007 at 1:33 pm said:

BBQ only exists in one place on G-d’s green Earth. Western Kentucky.

Alberta beef BBQ’d is something that must be tried, especially during the Greatest Outdoor Show on Earth, the Calgary Stampede. I’ve had ribs during Stampede week that were so good, I peed in my pants a little. I lost all bodily function control momentarily. It’s something that needs to be tried. One thing that I will never knock about that province, is their beef and their ability to BBQ it to perfection.
Mind you, I’m not that well versed with Kentucky BBQ and I’m sure it stands out from the crowd, but if you ever get to the Stampede, you must have the BBQ.

Thats not pulled pork and bbq spareribs, thats chinese roast pork and spareribs…

I have never tried Mac & cheese.
I like Cheese.
I like Macaroni.
I hope I didn’t offend anyone.
I think I’ll try it.

Any particular hot sauce suggestions?

Uncle Big on 5/11/2007 at 4:57 pm said:

Alberta beef BBQ’d is something that must be tried, especially during the Greatest Outdoor Show on Earth, the Calgary Stampede. I’ve had ribs during Stampede week that were so good, I peed in my pants a little. I lost all bodily function control momentarily. It’s something that needs to be tried. One thing that I will never knock about that province, is their beef and their ability to BBQ it to perfection.
Mind you, I’m not that well versed with Kentucky BBQ and I’m sure it stands out from the crowd, but if you ever get to the Stampede, you must have the BBQ.

I played at the saddledome. I know Calgary comes correct with BBQ. But Western Kentucky has an ace up its sleeve….Lamb. It’s the greatest. Hands down.

parker394 on 5/11/2007 at 8:05 pm said:

I have never tried Mac & cheese.
I like Cheese.
I like Macaroni.
I hope I didn’t offend anyone.
I think I’ll try it.

Any particular hot sauce suggestions?

ask Anthony

Newman on 5/11/2007 at 10:07 pm said:

I played at the saddledome. I know Calgary comes correct with BBQ. But Western Kentucky has an ace up its sleeve….Lamb. It’s the greatest. Hands down.

Forgive my ignorance, you played at the Saddledome? In what capacity?
That’s cool, I had no you were up in my neck of the woods..ever.

Now the lamb thing is a whole other stratosphere of cuisine, in that regard, I have no point of reference and I will take your lead on the Kentucky prowess in that department.

Oh…man, lamb is the most underrated meat on the planet. You gotta try it Uncle! Just like Calgary is the most underrated Canadian city…not like that crapshack Winnipeg

Leroy on 5/11/2007 at 10:35 pm said:

ask Anthony

lololol

Its so sad when people pass judgement on a place with so little actual knowledge of what there talking about. First off white bread is a staple of bbq.secondly, when ribs are so tender that they fall of the bone only means that the ribs are over cooked. Rub is the only place in the city that dosent sauce all there food before it leaves the kitchen. when you get there food you actually knows what it is. my review of your review is that you should learn a little more about what makes bbq bbq. To compare this place to mc donalds just shows you know nothing. the guy who owns the place is the most acomplished pit master in the world! 7 world bbq championship. so you know better then him? dino and blue smoke are fine choices but knock a place that you can’t understand. i really enjoy rub and its pretty clear that many peolpe agree with me…good luck in all your food hunting

Love Lamb!! You think that’s Strat Cuisine?? Try Goat

Canadian Touring, ahhh, the old days of TSOL, too bad I don’t remember many of them

mrq on 5/13/2007 at 10:17 am said:

Its so sad when people pass judgement on a place with so little actual knowledge of what there talking about. First off white bread is a staple of bbq.secondly, when ribs are so tender that they fall of the bone only means that the ribs are over cooked. Rub is the only place in the city that dosent sauce all there food before it leaves the kitchen. when you get there food you actually knows what it is. my review of your review is that you should learn a little more about what makes bbq bbq. To compare this place to mc donalds just shows you know nothing. the guy who owns the place is the most acomplished pit master in the world! 7 world bbq championship. so you know better then him? dino and blue smoke are fine choices but knock a place that you can’t understand. i really enjoy rub and its pretty clear that many peolpe agree with me…good luck in all your food hunting

I like McRibs. YUM! Good with Mac N Cheese.

mrq on 5/13/2007 at 10:17 am said:

Its so sad when people pass judgement on a place with so little actual knowledge of what there talking about. First off white bread is a staple of bbq.secondly, when ribs are so tender that they fall of the bone only means that the ribs are over cooked. Rub is the only place in the city that dosent sauce all there food before it leaves the kitchen. when you get there food you actually knows what it is. my review of your review is that you should learn a little more about what makes bbq bbq. To compare this place to mc donalds just shows you know nothing. the guy who owns the place is the most acomplished pit master in the world! 7 world bbq championship. so you know better then him? dino and blue smoke are fine choices but knock a place that you can’t understand. i really enjoy rub and its pretty clear that many peolpe agree with me…good luck in all your food hunting

My review of your review of that review is a D-. I marked down for grammar. But I give solutions not just problems.

“There” indicates a place as in, “I live here not there.” It is the opposite of “here.” “Their” is the possessive of “they”, as in “They live there but is isn’t their house.” Here you want to indicate that the house belongs to them.

It’s “their kitchen” not “there kitchen”…. “Knowledge of what they’re talking about” not “…Of what there talking about”

If that is a D-, my report card went to the Central File

my grammer might be poor but i know a hell of alot more about bbq then you do. so kiss it

not Western Kentucky bbq.

Easy mrq, Newman is entilted to an opinion. Take a deep breath, move away from your PC and cuss all you want.Works for me. LOL

All quiet on the Eastern Seaboard, Nice

weszeb on 5/18/2007 at 10:51 am said:

Easy mrq, Newman is entilted to an opinion. Take a deep breath, move away from your PC and cuss all you want.Works for me. LOL

he’s fine.

Good!! CIAO

I have to agree with Mr. Q. Nick is trying to come off as knowledgeable and then questions the use of white bread. Any knowledgeable person knows white bread is a barbeque standard. Then he insults New Yorkers “Maybe folks that are born and bred in the city think it’s a great BBQ joint”…. Nick what makes you an expert? I have been to both Mickey D’s and Rub and I can’t draw any reference. Good Luck

Do we have another report card in the works?? C+ mabe LOL.

i second mrq’s emotion - RUB is probably the closest to real BBQ you will get in manhattan - , and to you newman - this ain’t about grammar, it’s about BBQ! so shove it (…NEWMAN!).

and to repeast mrq’s refrain … meat falling-off the bone, is not a sign of good BBQ, it’s a sign of bad BBQ -think the Dallas BBQ chains -all good BBQ must be smoked with wood. it should only give when you rip the meat from the bone with your teeth.

now- this is not to say RUB is by in the same league with the best BBQ, but when it comes to smoked meat, that you can taste, and see the pink ring - there are no competitors in NYC -daisy mae’s on the far west side is ok -but RUB is much closer to excellent BBQ.

I know this thread has been quiet for a while, but having just found my way here, I had to weigh in on the matter of white bread and bbq. Traditional? Clearly. The best possible choice? Hmm - not necessarily. In my experience, bbq places generally do serve their product on white bread that compacts too readily and more often than not becomes effectively part of the serving platter rather than food. Could a bread with just a bit more substance perhaps serve better? Might we be able to find something that would preserve the essential characteristics of white but actually work better? And should we succeed in this, would this constitute apostasy?

I have had occasion to address the same question in formulating modern renditions of traditional NY Deli items. My view is that modern ingredients, techniques, sensibilities and so on are sometimes absolutely valid and welcome updates. The trick is to be true to the spirit of the original rather than to adhere blindly to the letter. What’s the spirit? I think about the functional attributes that drove the original selections and then ask what else I might consider that could perhaps fill the intended role even better than the old standby.

So is white bread essential? Suppose I were to open a barbeque joint and serve really excellent meat on top of e.g. thick cut scali, or perhaps a good challah? Are points deducted because - though better - it’s different from plain ole sandwich white?