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Unread 08-02-2011, 01:43 PM   #22
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Join Date: 01-03-11
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I beg to differ my friend. I would say that all of these commercial BBQ restaurants have similarities. However, if you want "the good stuff", you have to cook it yourself or have someone cook it for you that knows how. It is an art and restaurants don't take the time to do it right because of the volume they deal with (even if they know how).

Originally Posted by smokinmikes View Post
You're right. And it gets chopped to death. SCNB, White Swan, Holt Lake...It's all good, but all the same.
Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion
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