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Old 05-07-2007, 05:40 PM   #11
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Miss Mud..

The Red Hot & Blue in my territory left town a good while back! Seems like their tator salad was ok. Two Corky's location's. One I think is doing business. There are enough immature palates to keep it afloat. The other I don't think will make it long term. Meat in both locations is just so so. My guess, Miss Mud is somebody bought the family out and is trying to make a go on the name. They had a location in Florida that has closed. Name alone want cut it for very long down this way.
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Old 05-07-2007, 06:02 PM   #12
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The tater salad is still pretty good up here. But you're right - the BBQ is what is 'sposed to sell. Doesn't matter how many old posters you got of Muddy Waters and photos of Robt Johnson and all on the walls. Nobody up here has had the nerve to actually use the Corky's name....yet.

I think RH&B was started by some Corky's investors (TN politicians among them).
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Old 05-07-2007, 06:27 PM   #13
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Miss Mud...

About all I enjoyed at RH&B was the piped in music! That could be nice at times!
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Old 05-07-2007, 10:11 PM   #14
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I envy you guys' having access to great BBQ. In my area the BBQ is often a pale imitation of the real thing. I make better pulled pork than any I've had around here.
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Old 05-07-2007, 11:47 PM   #15
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Andy, if you have a stovetop smoker, I can offer a recipe that is close to what we have here.
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Old 05-08-2007, 06:52 AM   #16
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Quote:
Originally Posted by Katie E
Andy, if you have a stovetop smoker, I can offer a recipe that is close to what we have here.

Thanks, Katie. I don't have a stove top smoker. The last time I tried smoking in the oven, it was a disaster. I do pork butt or ribs in the oven. The only way I can get smoke involved is to use liquid smoke.
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Old 05-08-2007, 07:55 AM   #17
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Andy,
You may want to research this product. I can't offer a review as I've never owned/used one. It seems you use it on the stove with a very small amount of smoke which a Vent-hood easily takes care of. Doesn't look as if you could put a butt in it, but might work for smaller items..





Cameron Stove Top Smoker for Smoke Infused Foods
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Old 05-08-2007, 08:00 AM   #18
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Thanks, Uncle Bob. I've seen that item on Emeril's show and others. It is kind of small. I don't think I could even get a meal of ribs for two into one.
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Old 05-08-2007, 08:53 AM   #19
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Andy, can you invest in a grill that can double as a smoker, or get a dedicated smoker? I understand about the lack of good BBQ. While I was up in Michigan, NOBODY, not even my Exec. Chef, could make decent BBQ. I started making my own, in my backyard, and it far surpassed anybody else's.

Now that I'm back in OK, there's BBQ places everywhere. Most, I've never tried, some I have, and didn't care for them. I just prefer the stuff I make.
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Old 05-08-2007, 09:14 AM   #20
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Allen, I live in a town house condo with a limited backyard. I have a Weber gas grill and that's about all that's reasonable. If I had a private home, I'd have a smoker.
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