Comments on: Country Barbecue Every Bit as Middling as City Barbecue

By: Serg

Serg — Sun, 12 Jul 2009 15:47:47 +0000

Where did you get that formula to retrieve the average score of your overall experience??
Has it been used before?

By: Tim Carman

Tim Carman — Fri, 31 Oct 2008 14:28:24 +0000

Good question, JG. They told me when I was there, but now I can’t remember. I just called and they said they use hickory and oak.

-Tim

By: JG

JG — Fri, 31 Oct 2008 14:04:00 +0000

I fully support your BBQ obsession Tim. My only question is what wood did they “smoke” with? Also, there used to be a rib stand, open only on the weekends, south of the Wilson Bridge on Inidan Head Highway. He got fresh shipments each week from the FL Market. A full rack, a full loaf of cheap whie bread to soak up the ample sauce, and a Sunday Skins game equalled heaven. Now I live down south and smoke my own with pecan wood. Have to pay to watch the Skins though!

By: Tim Carman

Tim Carman — Fri, 31 Oct 2008 12:41:30 +0000

Your kidding,(you mean, ‘you’re kidding,’ right?)

You clearly don’t have a barbecue obsession. This is what barbecue hunters do. The results are supposed to be better, of course. But you have no control over this.

By: Your kidding

Your kidding — Fri, 31 Oct 2008 04:07:33 +0000

Let me get this straight: You drove to the southern edge of MD, “which is just a few miles from where the Chesapeake sloshes up on the shores of the southern-most tip of Maryland” just to get lunch? Shit. I’d have fried some chicken and made a picnic on the beach out of that, assuming I had the luxury of time to go in the first place.
Seriously: Set aside the (you know or you wouldn’t have featured it) ridicule-worthy photo of the (little white) dog being beset from behind by the (big black) bear and consider:
You reviewed one (tacky) place? WTF is this post really about? ’cause it looks like Culture-Porn for the cliche/parochial city dweller