John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I have been to three of those. They are good in their own way, but not what anyone that makes great bbq would be real astounded at. My favorite place in the Twin cities continues to be Firebox Deli, not on the list.I have not been to every of the ever growing list of bbq places, but that place makes what I think we all would agree is good.
Interesting thing about Hardy's in Rochester. I have gone there for 30-40 years, when it was the original founding owner. The meat is not what we went for, still wouldn't be. The sauce was unique, the Hot especially, and always got the pork plate, with the sliced fried potatoes with sauce all over them too. Always heard they started with Open Pit. I still see that claim online. I buy their Hot sauce, and if you look at the ingredients that they now list it is basically Open Pit ingredients with added mayo, pickle juice, Tabasco, cayenne, and lemon juice. I have tried that, it is very close. Goes really well with pulled pork. The restaurant has had different owners for years, but they kept everything the same, thankfully. I am not saying this sauce will win any awards. I do like it, though.
I have a part time job driving a delivery van and go to & through Austin, I’m going to check out Piggy Blues BBQ. They’ve been in business for 20+ years, must be doing something right.
Piggy Blues is very good. They not only have the restaurant in Austin, but they do many fairs and community events with their food truck. They also do catering.
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