On a trip to Memphis, I ate dry ribs at the Rendezvous and wet ribs at
Corky's. Made a return trip a couple days later to Corky's cuz I like
wet better and also cuz it was cheaper and less crowded. My question is,
for those of you proud Q experts that have been to either or both of
these rib joints, how do their ribs stack up against your own? pb

porkbeaks wrote:

> On a trip to Memphis, I ate dry ribs at the Rendezvous and wet ribs at
> Corky's. Made a return trip a couple days later to Corky's cuz I like
> wet better and also cuz it was cheaper and less crowded. My question is,
> for those of you proud Q experts that have been to either or both of
> these rib joints, how do their ribs stack up against your own? pb
>

Can't speak to that, but I picked up some of their rub at a Wal-Mart in
that part of the country once on a cross-country drive and later wished
I'd bought a few more, it was my favorite of all the commercially sold
"BBQ seasonings" I've encountered.

porkbeaks wrote:
> My question
> is, for those of you proud Q experts that have been to either or
both
> of these rib joints, how do their ribs stack up against your own?

Oh, this is an easy question. No commercial BBQ restaurant's ribs (or
whatever else they cook) come close to home-made Q. They just don't
have the time or the patience needed.
--
-frohe
Life is too short to be in a hurry

(porkbeaks) wrote in news:6340-40D5A4F8-115@storefull-
3312.bay.webtv.net:

> On a trip to Memphis, I ate dry ribs at the Rendezvous and wet ribs at
> Corky's. Made a return trip a couple days later to Corky's cuz I like
> wet better and also cuz it was cheaper and less crowded. My question is,
> for those of you proud Q experts that have been to either or both of
> these rib joints, how do their ribs stack up against your own? pb
>

That's easy...Rendezvous! I detest wet-cooked ribs.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

porkbeaks wrote:

> ... My question
> is, for those of you proud Q experts that have been to either or both
> of these rib joints, how do their ribs stack up against your own?

The ribs that I have eaten at any joint that I have been to -- including the
two you've mentioned -- fall short of what I do at home. And it'll be
interesting to see how close I can get to what I make at home when my own
store opens. LOL
Dave

Dave Bugg wrote:
> porkbeaks wrote:
>
>> ... My question
>> is, for those of you proud Q experts that have been to either or both
>> of these rib joints, how do their ribs stack up against your own?
>
> The ribs that I have eaten at any joint that I have been to -- including the
> two you've mentioned -- fall short of what I do at home. And it'll be
> interesting to see how close I can get to what I make at home when my own
> store opens. LOL
> Dave

I'd be willing to bet that, due to volume and holding time, your home BBQed ribs
will be superior. That's supposing that you won't be too tired and tired of BBQ
to actually fire up the Kamado at home.
'-)

BOB

"porkbeaks" > wrote in message
...
> On a trip to Memphis, I ate dry ribs at the Rendezvous and wet ribs at
> Corky's. Made a return trip a couple days later to Corky's cuz I like
> wet better and also cuz it was cheaper and less crowded. My question is,
> for those of you proud Q experts that have been to either or both of
> these rib joints, how do their ribs stack up against your own? pb

Both of them are moderate quality commercial rib joints. Neither of them
compares to the quality that I normally cook. But I cook 6 or 12 or 18 racks
at a time. They cook hundreds of racks all day long so I can't expect them
to achieve the taste or tenderness or flavor I can with that amount of meat.

If you like them then enjoy. I stopped eating ribs in a restaurant years
ago. By the way, the catfish at Corky's (I think iit was there?) was
spectacular!

Dave Bugg wrote:
> And it'll be interesting to see how close I can get to what I
> make at home when my own store opens. LOL

I suspect your joint stuff will be as good as what ya make at home,
Dave. Ya see, you've been to the mountain top and experienced what
good Q is all about. I doubt seriously you'll forget that when your
store opens.
--
-frohe
Life is too short to be in a hurry

"porkbeaks" > wrote in message
...
> On a trip to Memphis, I ate dry ribs at the Rendezvous and wet ribs at
> Corky's. Made a return trip a couple days later to Corky's cuz I like
> wet better and also cuz it was cheaper and less crowded. My question is,
> for those of you proud Q experts that have been to either or both of
> these rib joints, how do their ribs stack up against your own? pb
>


Don't expect and accurate answer to this question. It is like asking a drag
racer if they consider a commercially built engine to be superior to what
they can build. It becomes a matter of pride and ego. Just look at all the
BBQ titles won by those present and then determine if they are speaking
accurately.

Corkey's cooks BBQ like it is supposed to be- wood and the hand of a
pitmaster with more experience than all of those posting here combined.
Rendezvous , is more of a greek rib roast but regardless they are good bbq.
After all, it comes to personal taste and that varies based on many factors

When it comes to taste, many will prefer what they can do at home because
they can gauge the flavor to their taste. I personally cannot enjoy bbq as
much when I've been breathing smoke all day because it kills your ability to
taste the smoke. Because of this, is it more enjoyable eating out even
though the crowd I normally cook for gives kudo points for the awsome bbq.

All in all, expect most here to say yes.


-CAL

"Dave Bugg" <deebuggatcharterdotnet> wrote:
> porkbeaks wrote:
>
> > ... My question
> > is, for those of you proud Q experts that have been to either or both
> > of these rib joints, how do their ribs stack up against your own?
>
> The ribs that I have eaten at any joint that I have been to -- including
> the two you've mentioned -- fall short of what I do at home. And it'll be
> interesting to see how close I can get to what I make at home when my own
> store opens. LOL
> Dave

And yer gonna be under the a.f.b microscope, PAL! <g>

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

wrote:

> And yer gonna be under the a.f.b microscope, PAL! <g>

Gulp!!

In article >, "Dave Bugg"
<deebuggatcharterdotnet> wrote:

> wrote:
>
> > And yer gonna be under the a.f.b microscope, PAL! <g>
>
> Gulp!!

And the competition includes CALooney - who, with his mighty gasser,
can Q rings around even Ed P. I believe it cuz he said so!
LOOK OUT!!

monroe(the easter bunny said so too)

I'm convinced!! It makes a lot of sense that a pitmaster can turn out
a better product if he has fewer racks to worry about. I live in East
Central Florida (Indian River County); any suggestions where I could go
to sample some "state of the art" BBQ?? pb

"porkbeaks" > wrote in message
...
> On a trip to Memphis, I ate dry ribs at the Rendezvous and wet ribs at
> Corky's. Made a return trip a couple days later to Corky's cuz I like
> wet better and also cuz it was cheaper and less crowded. My question is,
> for those of you proud Q experts that have been to either or both of
> these rib joints, how do their ribs stack up against your own?

Neither are really good for ribs like what we cook. I should know, I call
Memphis home for 16 years now. For the locals who don't Q, they like Corkys
better.

I'll take a Neelys (either family), or a Leonard's but when it comes to
ribs, they don't buy the same quality meat we all go for. That being said
your base meat will make it or break it.

There are allot of little family joints all over town and I'll grab some
good "home cookin" if I were at a client for the day on the way home. These
are NOT GOOD parts of town, and few if any Memphians would know of their
existance.

__Stephen

porkbeaks wrote:
> I'm convinced!! It makes a lot of sense that a pitmaster can turn
> out a better product if he has fewer racks to worry about. I live
> in East Central Florida (Indian River County); any suggestions where
> I could go to sample some "state of the art" BBQ?? pb

Go to Big Jim's place in Micanopy, just south of Gainesville, on HWY 441.
Ping Jim if you intend to go, because he may have moved his joint to a
different location.

Jack Curry

"porkbeaks" > wrote in message
...
> I'm convinced!! It makes a lot of sense that a pitmaster can turn out
> a better product if he has fewer racks to worry about. I live in East
> Central Florida (Indian River County); any suggestions where I could go
> to sample some "state of the art" BBQ?? pb

Click he http://www.flbbq.org/joints.htm

"Stephen Russell" > wrote in
message ...
> I'll take a Neelys (either family), or a Leonard's but when it comes to
> ribs, they don't buy the same quality meat we all go for. That being said
> your base meat will make it or break it.

> There are allot of little family joints all over town and I'll grab some
> good "home cookin" if I were at a client for the day on the way home.
These
> are NOT GOOD parts of town, and few if any Memphians would know of their
> existance.

You don't like hanging out off 3rd or in orange mound? We run to paynes
a bit and lately a few times to central bbq. It has been a long time since
going to interstate.

I like leonards sandwich best but as for ribs, many many years ago the
original gridley's sole my heart.

-CAL

What he said.

And, restaurants ahve to make ahead and keep the ribs warm while trying not
to dry them out - at home, you take them out of teh pit, let them rest a
while, and serve them.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"frohe" > wrote in message
...
> porkbeaks wrote:
> > My question
> > is, for those of you proud Q experts that have been to either or
> both
> > of these rib joints, how do their ribs stack up against your own?
>
> Oh, this is an easy question. No commercial BBQ restaurant's ribs (or
> whatever else they cook) come close to home-made Q. They just don't
> have the time or the patience needed.
> --
> -frohe
> Life is too short to be in a hurry
>
>

porkbeaks wrote:
> I'm convinced!! It makes a lot of sense that a pitmaster can turn out
> a better product if he has fewer racks to worry about. I live in East
> Central Florida (Indian River County); any suggestions where I could go
> to sample some "state of the art" BBQ?? pb

My house? Jack Curry's house? TFM®'s house? M&M (Bricker)'s house? All
Central Florida.

BOB
who am I missing?

I wrote:
I'm convinced!! =A0..... any suggestions where I could go to sample some
"state of the art" BBQ?? =A0 =A0 =A0 pb


BOB suggested:
My house? Jack Curry's house? TFM=AE's house? M&M (Bricker)'s house?

BOB, if that was a legitimate invite to visit you and sample your
Q.....I ACCEPT!! Drop me an "E" with details. pb

I live(if you can call it living) in Memphis too . Rendezvous and Corky's are
strictly for yankee touristas. I am very partial, however, to Blues City
Cafe's ribs ,located at the west end of the Beale Street tourist trap.

"cl" > wrote in message
...
> You don't like hanging out off 3rd or in orange mound? We run to
paynes
> a bit and lately a few times to central bbq. It has been a long time since
> going to interstate.
>
> I like leonards sandwich best but as for ribs, many many years ago the
> original gridley's sole my heart.


Peoples on 3rd, just south of 240, was close to a client years ago. That
was great but I haven't been back in years.

Gridley's was great but they changed and not for the better.

I'll have to try Payne's and it's been a while since I last hit Central.
Thanks for the heads up.

__Stephen

"MACFARB" > wrote in message
...
> I live(if you can call it living) in Memphis too . Rendezvous and Corky's
are
> strictly for yankee touristas. I am very partial, however, to Blues
City
> Cafe's ribs ,located at the west end of the Beale Street tourist trap.

Thanks. I'll give them a try too.

I don't do Beale St. that often, but before a redbirds game????

__Stephen