White Castle (the best!) and Pat's...Can't wait to hear your review on Pat's. Hot dog looks great! Thanks for the pictures....Hope you avoided the snow.
Ivy - According to this NC BBQ book, Kings in Kinston is supposed to seat 800 people! Get this..they are supposed to serve 8000 lbs of BBQ pork a week, 6000 lb of chicken a week and 1500 pounds of collards a week! Obviously they msut get people from all over the area because I think Kinston ahs like 50,000 people.
The author goes on to say that the bbq is cooked "electrically" on a BBQ Slave? That must be some sort of brand - JohnA, do you know if they are referring to a smoker like you have? Not that small, but maybe there are big electric smokers? The only ones I know of are made out of Oklahoma City and Delfield use to have a smoking cabinet. You'd slide in the wood chips and along the walls of the s/s cabinet were electric rods. Maybe you know this brand?
But then the author goes on to say referring to that meat "and is mixed with barbecue that is smoked" Huh? Very confusing..
He also says in the very next paragraph that the medium chop meat is sauced in the kitchen. But the sauce is vinegar based so he did not make a mistake and leave off the word "sauce" in the previous paragraph. So, is it possible they are mixing bbq meat they did in an electric smoker with bbq meat they did on say a wood or charcoal cooker? I have no idea. Very strange. I will e-mail him. I have talked to him once before. Nice guy.
Perhaps there is some advantage for combining both types of cookers since they arwe serving so much meat each week. Maybe an electic smoker cooks faster? Maybe there is less shrinkage. It will be interesting to find out, if they are using two processes, why?
The author went on to say it is all hand chopped. They use the vinegar based sauce with hot peppers..no sugar. They have a website kingsbbq.com Can you imagine..an 800 seat restaurant in a little town like Kinston. I'll check out the website..Report back.
Well, in one of the old photos, they show one of those low rectangle smokers that you lift up the cover...That's one I saw in Hickory, NC a while ago. Hey, maybe that's one they still have on premises? That would explain it. I e-mailed Kings and maybe they will explain what Jim Early has said in his book.
This gets more interesting. If you go on Yahoo I found a site www.kingsbbq.com/kingsbbq.wmv
and they have a sort of infomercial where they are advertsing all their menu items.
I feel like John Fox who always gets to the bottom of a question regarding hot dogs! When I get the answer, I will start a new post on electric smoking vs wood, etc. Sorry Greg that I've digressed here. Heard Kinston, NC mentioned and got carried away.