Gas Milage

[Mudgen]

Exit 121, take 264 toward Wilson (aka Raleigh Rd. Pkwy), turn right at 42 (Ward Blvd), turn right at 301. Parkers is on the right. To avoid driving north to get back on 95 south, it's simpler just to go down 301 until you hit 95. It's about 15 mi, but you're going in the right direction the whole time.

[telcoman]

Exit 121, take 264 toward Wilson (aka Raleigh Rd. Pkwy), turn right at 42 (Ward Blvd), turn right at 301. Parkers is on the right. To avoid driving north to get back on 95 south, it's simpler just to go down 301 until you hit 95. It's about 15 mi, but you're going in the right direction the whole time.

Thanks

Are they open for lunch?

[Mudgen]

Thanks

Are they open for lunch?

Yes. I've never stopped there after dark, so I don't know how early they close.

BTW, if you're going to stop in Smithfield anyway, White Swan is also excellent, and I think is owned/operated by a member of the same Parker family.

[telcoman]

Thanks

Are they open for lunch?

Yes. I've never stopped there after dark, so I don't know how early they close.

BTW, if you're going to stop in Smithfield anyway, White Swan is also excellent, and I think is owned/operated by a member of the same Parker family.

Thank you

Do they have an address that I can enter into my GPS?

[telcoman]

Yes. I've never stopped there after dark, so I don't know how early they close.

BTW, if you're going to stop in Smithfield anyway, White Swan is also excellent, and I think is owned/operated by a member of the same Parker family.[/quote]
Thank you

Do they have an address that I can enter into my GPS?[/quote]

Never mind

I found both

http://www.yelp.com/biz/parkers-barbecue-wilson

http://www.whiteswanbarbeque.com/

I Love Google

[Mudgen]

Yes. I've never stopped there after dark, so I don't know how early they close.

BTW, if you're going to stop in Smithfield anyway, White Swan is also excellent, and I think is owned/operated by a member of the same Parker family.

Thank you

Do they have an address that I can enter into my GPS?[/quote]

Never mind

I found both

http://www.yelp.com/biz/parkers-barbecue-wilson

http://www.whiteswanbarbeque.com/

I Love Google

If I'd thought a cheap sonofagun like you had GPS, I'd have given you the address to start with, instead of writing directions.

[SVTCOBRA]

Mr. Telcoman, That GPS counts as a MOD!!!

(Money that could have gone to your 401K cause you can get a MAP for FREE!)

[Mudgen]

Mr. Telcoman, That GPS counts as a MOD!!!

(Money that could have gone to your 401K cause you can get a MAP for FREE!)

He probably paid for it by keeping his rotary dial cell phone for a couple of extra years.....

All in fun, Telcoman. I believe you take pride in being a cheap bast*rd.
Give me a holler when you're passing Ashland on 95 sometime and I'll buy you a beer. I know a place where there's a dollar happy hour on Coronas.

[telcoman]

Mr. Telcoman, That GPS counts as a MOD!!!

(Money that could have gone to your 401K cause you can get a MAP for FREE!)

He probably paid for it by keeping his rotary dial cell phone for a couple of extra years.....

All in fun, Telcoman. I believe you take pride in being a cheap bast*rd.
Give me a holler when you're passing Ashland on 95 sometime and I'll buy you a beer. I know a place where there's a dollar happy hour on Coronas.

ok
Remind me to tell you how I convinced the manager of a Sears store to take back a defectively manufactured 15 year old edger for a new one

[Mudgen]

If you stop in Wilson, keep an eye on your car....

http://www.wral.com/news/news_briefs/story/9459912/

[telcoman]

NC is where it's at!!!! AND the best BBQ!!!

Rich

Can you post pics of the BBQ

I don't think it is possible that the NC BBQ is better than the porterhouse steak in Brooklyn






Telcoman

[Mudgen]

Here's pulled, with traditional hushpuppies, cole slaw, and potato salad. Chopped is probably more common, but not as visually appealing.

Send me a piece of the steak and I'll tell you if it's better.

[SVTCOBRA]

WOW that steak looks great!!! BUT, that is a different animal!
I either put a rub on my steaks or marinate them for hours/days before grilling them.

I made a slight departure from my father by BBQing whole pork loins as opposed to shoulders/hams in an attempt to reduce the amount of fat and skin.

[Mudgen]

SVT, that has me drooling, although I prefer shoulder (I do loins for my wife who's very fat conscious, but they seem dry to me). My buddy who is the head cooker for High On The Hogtm will do nothing but hams or whole hogs.

[SVTCOBRA]

SVT, that has me drooling, although I prefer shoulder (I do loins for my wife who's very fat conscious, but they seem dry to me). My buddy who is the head cooker for High On The Hogtm will do nothing but hams or whole hogs.

If you look at the third pic, this is chopping in progress. I take some drippings and add my vinegar based sauce in the pot and bring it to a boil. Then, I spoon it over the chopped meat in the white dishes and keep a glass lid on them. It ends up very moist and yummy!
I also make a rib type sauce by adding tomato paste/brown sugar/onion/secret stuff to my vinegar based sauce.
(this sauce gets slow cooked for about an hour before I jar it).
The kids really like this on their BBQ / BBQ sammiches / or BBQ burritos.
I prefer just putting more vinegar based sauce on it!!!!

[Mudgen]

I see now. Good deal.

Taking this back to serious bbq discussion will teach Telcoman to try to hijack a thread with a porterhouse.

Oh, wait....there was something about gas mileage, wasn't there? I'm on my third tank of 89, hedging the bet. No difference in gas mileage so far.

[telcoman]

SVT, that has me drooling, although I prefer shoulder (I do loins for my wife who's very fat conscious, but they seem dry to me). My buddy who is the head cooker for High On The Hogtm will do nothing but hams or whole hogs.

If you look at the third pic, this is chopping in progress. I take some drippings and add my vinegar based sauce in the pot and bring it to a boil. Then, I spoon it over the chopped meat in the white dishes and keep a glass lid on them. It ends up very moist and yummy!
I also make a rib type sauce by adding tomato paste/brown sugar/onion/secret stuff to my vinegar based sauce.
(this sauce gets slow cooked for about an hour before I jar it).
The kids really like this on their BBQ / BBQ sammiches / or BBQ burritos.
I prefer just putting more vinegar based sauce on it!!!!

Looks good Rich but if you ever make it up to Brooklyn try the Porterhouse prime.
I'll have to try the NC BBQ on my next trip south

Telcoman

[telcoman]

I see now. Good deal.

Taking this back to serious bbq discussion will teach Telcoman to try to hijack a thread with a porterhouse.

Oh, wait....there was something about gas mileage, wasn't there? I'm on my third tank of 89, hedging the bet. No difference in gas mileage so far.

Oh yes gas mileage.

Mine is not going to be good on this tank after sitting in bumper to bumper traffic for an hour trying to get thru the Holland Tunnel back to NJ after leaving the restaurant.
Took two hours to get home

Telcoman

[370Z/28]

Bring your BBQ and your bad self to Memphis for the world BBQ cooking contest. You have never seen such an ordeal. It really is fun.

http://www.memphisinmay.org/aboutwcbcc

[SVTCOBRA]

Would love to try some Memphis Q!!!
I like ALL good food!!!
I just grew up with my dad fixing BBQ with his sauces and they've been my favorite so far!!!

They have a Q festival here too!
http://www.barbecuefestival.com/events.html