Quote:
Originally Posted by Ryan
Oh, man. There's a place in West Yellowstone, MT that slow-cooks ribs for 8 hours at 200˚ in their own barbecue sauce. *SO* good.
We're going up there this summer and I'm drooling already.  |
Do you remember the name of the joint? I'd put that one on my list for the next time we are down there.
There's also a place in Bozeman that does good southern BBQ - Ribs, Brisket, Pulled Pork, Chili Cheese Grits, Fried Okra... the whole nine yards. It's called the Bar3 BBQ, I believe.
My current grill is on it's last legs. A couple of weeks ago, I tried to dump the snow off the lid to use it - but it was heavy, wet, snow that was iced on. The weight yanked it out of my hand and snapped the lid off. It was well past needing to be replaced, so it didn't hurt my feelings.
But now I need to convince the wife to let me get my Big Green Egg that I've been lusting for.