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Thread: Clark Crew BBQ

  1. #301

    Default Re: Clark Crew BBQ

    Quote Originally Posted by Martin View Post
    those pics are making me hungry! as for the smoke ring, there's a little more to it than that. your fuel source also determines whether or not you get a 'natural' smoke ring... if you're running an electric or propane cooker, then you're not going to get a ring from the cooking process.
    At my house only charcoal gets used for smoking meats. That's probably why I've never had a hard time getting one. lol

  2. #302

    Default Re: Clark Crew BBQ

    So I’m not a connoisseur of bbq, but finally got to try it out this week and was very impressed. Burnt ends were amazing. Brisket and jalapeño sausage were both good, although I couldn’t used more jalapeño in the sausage. Mac and cheese was good, but corn bread and creamed corn was some of the best I’ve ever had. Homemade chips were solid and Nashville chicken sandwich was pretty good too. Never seek out bbq, but usually enjoy it when we go. Clark Crew will probably get into our rotation. Just not sure how often, as there’s so many new places to eat in the city on top of places that we routinely visit.

  3. #303

    Default Re: Clark Crew BBQ

    My buddy went last week and really enjoyed, but he also got his burnt ends "naked" (unsauced), which is what I'll do next time. He also highly recommended the pork rinds and said the turkey was also delicious.

  4. #304

    Default Re: Clark Crew BBQ

    Looks like they are going to start offering BBQ classes in May.

    Great idea and I bet they get plenty of takers.

  5. Default Re: Clark Crew BBQ

    Quote Originally Posted by Pete View Post
    Looks like they are going to start offering BBQ classes in May.

    Great idea and I bet they get plenty of takers.
    Makes sense.... Travis has been offering competition classes for several years now.

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