Respect.Interesting, thanks Tom. Sauce is just sauce, it adds to the meal rather than define it imo. Are the burnt ends sauced or dry/lightly sauced before re-smoking?
I usually find the upscale, restaurant places are a good couple of rungs lower on the taste scale from the ghetto, eat off a tray places. So far anyway. Both my fave Q places are in that style, sitting next to strangers digging into meat and sides just grunting with appreciation.
Mate, all I do when in the states is find Q places to eat, it's not uncommon for me to spend 3 nights in a row pigging out. We will only have 1 night in KC but I'm insisting we get carryout on the way down to SDC as well so I've got 2 places for sure, and Joe's is one of them, desperate to go there. The other is up for debate but my boss is from KC and swears that Q39 is the best place, and he knows his ends.
Welcome to the BBQ thread guys
The ends are dry before resmoking. I had my rehearsal dinner at Jack's and it's still talked about by all guests 5 years later. If you were heading to Texas, I could show you a few places as well, but I tend to agree with nicer places being a bit meh, but this is the exception.
In terms of sauce, I can leave most like you said, but when my in-laws ship me cases of sauce 3 times a year because I use it for everything, it's on a different level. The spicy sauce is best sauce I've ever had.
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