We had the ribs too- they were a solid 5-6 out of 10.

I had the spare ribs at Buzz & Ned's. I think we are comparing different meats.

I’ve had great Virginia BBQ, sadly Buz and Neds wasn’t it, the sides were excellent, the ribs were just “OK” and the pulled pork was dismal. on the other hand – Pierce’s Pitt BBQ in Williamsburg, Q Bbq in Richmond (although it’s not considered true Virginia style) and Hillbilly Reds in Sandston (near the Richmond Airport) were excellent (although the sides at Hillbilly Red’s suffered)

I’ve had the ribs and the pulled pork at Buz and Ned’s and I thought both were great. It’s certainly one of the highlights of all the barbecue I’ve had.

I guess we have a difference of opinion. I went with Buffetbuster about 4 years ago and neither of us cared for the bbq, I’ve had much better elsewhere.. The sweet potato fries and fried apples were were really good though.

You’re right, we do have a difference of opinion. I think I’ve been there three different times and have loved it each time.

I think I’ve mentioned before how strange I find it that you can read two reviews of a restaurant and they can be so completely different. I also find that in my Orchestra, how two highly trained musicians can have utterly different viewpoints of conductors, soloists, phrasing, repertoire, everything. It’s fascinating, if not a bit frustrating.

Oh, and I went to Pierce’s on my first trip to Richmond and I much preferred Buz and Ned’s.

We hit 3 bbq joints on our trip in back in 2010. Buz and Ned’s, Allman’s in Fredericksburg and Pierce’s

As far as the pulled pork, Pierce’s was the clear winner. Buz and Ned’s sides were the best and Allman’s clearly had the best slaw.

Everyone else, I strongly suggest you do check out Heartbreak Soup’s blog. Grant and Marie clearly know their BBQ and have never steered me wrong.

… but can say that South Carolina barbecue is pretty much a waste of time. 

I certainly don’t agree that South Carolina barbecue is a waste of time. I love it.

This place is MOST DEFINITELY on my list for my next Myrtle Beach golf-a-poluza:

[tube]http://www.youtube.com/watch?v=2XmqzUgWRSo[/tube]

Rodney can cook a hog, no doubt.  I would warn to not add sauce until you’ve tasted it…the sauce, that is.  It’s a vinegar sauce but he uses an ingredient in it that’s very off-putting to me.  The barbecue is best un-sauced. 

I’ve had great Virginia BBQ, sadly Buz and Neds wasn’t it, the sides were excellent, the ribs were just “OK” and the pulled pork was dismal. on the other hand – Pierce’s Pitt BBQ in Williamsburg, Q Bbq in Richmond (although it’s not considered true Virginia style) and Hillbilly Reds in Sandston (near the Richmond Airport) were excellent (although the sides at Hillbilly Red’s suffered)

Virginia is a barbecue wasteland compared with other southern states. Real barbecue is not common in the commonwealth…

But Buz and Ned’s in Richmond is great. I don’t know about the rest of the state.

Virginia is a barbecue wasteland compared with other southern states. Real barbecue is not common in the commonwealth…

Yep, Virginia isn’t in the same league with other southern states, but there really are some pretty good Q-joints in the state and new ones are opening all the time.

http://blog.virginia.org/2013/05/17-virginia-bbq-joints-youre-going-to-love http://blog.virginia.org/2013/05/17-virginia-bbq-joints-youre-going-to-love/

Eastern NC is coming soon – I’m spending a couple of days at all the best-known places in November.

Chicken mull is a dish made with chicken, milk, butter, and some seasonings.  Some of the best places around Athens serve it, and the Danielsville Volunteer Fire Department has a huge shindig every February where they serve it to hundreds.  It’s also sold as chicken stew at The Beacon in Spartanburg SC:

http://www.georgiaencyclopedia.org/articles/arts-culture/mull http://www.georgiaencyclopedia.org/articles/arts-culture/mull

As for Texas, kind of waiting on a little better return on the ad revenue to get us that far.  So tell your friends, like us on Facebook, etc.!  [:)]

Virginia is a barbecue wasteland compared with other southern states. Real barbecue is not common in the commonwealth…

I’d say focus on one or two of the real classic areas. 

Texas, Alabama, Memphis, North Carolina.  I’ll throw in Owensboro, TN as a stop if it’s in your line of travel.

I don’t know much about Georgia bbq, but can say that South Carolina barbecue is pretty much a waste of time. 

Virginia might be a decent addition to the list.

Once you decide what area to focus on it would be easier to get recommendations.  Otherwise you’ll literally be all over the map. 

I certainly don’t agree that South Carolina barbecue is a waste of time. I love it.

I’ve been to more than 280 BBQ places in the southeast.  They’re all on this map, with links to my stories about them, even the ones that have since shut.  There are many hundreds more to visit, but you could do a lot worse than this as a resource:

 http://www.communitywalk.com/marie_lets_eat_barbecue/map/1476741 http://www.communitywalk….t_barbecue/map/1476741

VERY IMPRESSIVE!

You need to put all of this in a Book!

You’ll have a bestseller.

“Gone with the Que”!

BTW What is “Mull”?

Give us  more specific states. “The South” covers a lot of territory

I hear you Jim,,, it’s hard to be passionate for something if you can’t do it “your” way.

I’d say focus on one or two of the real classic areas. 

Texas, Alabama, Memphis, North Carolina.  I’ll throw in Owensboro, TN as a stop if it’s in your line of travel.

I don’t know much about Georgia bbq, but can say that South Carolina barbecue is pretty much a waste of time. 

Virginia might be a decent addition to the list.

Once you decide what area to focus on it would be easier to get recommendations.  Otherwise you’ll literally be all over the map. 

I’ll chime in for my section of the country, which consists of a three-county section in western Kentucky that serves barbecued mutton.  Once tried, most (but not all) people like it.  It’s sort of like a sponge; it absorbs the flavor better than beef or pork.  And its smoked for many hours before being served.

Moonlite Inn and Old Hickory Bar-B-Q in Owensboro; Thomason’s Bar-B-Q in Henderson; Peak Bros. Bar B-Q in Waverly are the main destinations.  Moonlite and Thomason’s are featured on this site’s restaurants; maybe the others will be someday.