Quote:
Originally Posted by Waterbaby
I just thought of something you may want to keep in mind when checking out BBQ places -- there are different types of BBQ and what you are thinking may not be what they do. For example, in some parts of the South BBQ is putting a dry rub on meats and smoking said meat for a certain number of hours; the meat is served "dry" and you add your own sauce to taste. I've found that "here", meaning NH, most people think of BBQ as the meat being cooked with the sauce put on it at some point, or sometimes even simmered in the sauce and it's served all together rather than "add your own sauce".
Also, have you checked Gunstock's website, or perhaps contacted them, for a list of the vendors who were at that event and perhaps some of the names will ring a bell and you could contact them for your event? Just another thought.
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When I'm going to do a good BBQ for friends at the lake it's a pork shoulder or brisket and couple racks of ribs dry rubbed and smoked over charcoal/wood for 6-8 hours. I usually only do it 1-2 times a summer because of the time involved but it's much better than the typical sauce drenched BBQ you get in restaurants.