the barbeque exchange

best bbq around. i have eaten here many times over the past year, food is excellent, wait staff is super friendly and i have never had a bad meal here.
only downside is the gravel driveway, i'm a biker and the gravel is loose, not compacted at all and it's small so you tend to fight with cars and on a motorcycle it's difficult in that driveway. if they added a load of crushed run to the big gravel that would help tremediously!
all and all a fantasticplaceto eat and a great value!

what do people like about this place?. thisplaceis like a cafeteria with the food already prepared, except for the 1/2 chicken that took them 45 minutes to give us undercooked. they had the world's grossest foods on the tvs playing in the restaurant. nasty all around. very expensive for the nastiness too!

bbq!. worth the hour drive from charlottesville to have lunch here. the bbq is solid and has great flavors. nice choice of sauces at the tables. you can see the smokers behind the restaurant working away. the inside is cool and they have a pack man machine there. very friendly staff. coolplaceworth a visit for sure.

great service and awesome bbq. i prefer their meat combo with pork bbq and brisket. they also serve pork belly if you are into that. there are about 6 types of sauces you can choose from, i usually stick with the eastern carolina style. greatplaceto grab a great sandwich and beer. worth the drive from louisa.

the real mckoy. thisplacenot only serves the best barbeque but also caters to vegetarians and vegans alike. the staff is trained to those who have food allergies and able to make sensible suggestions for food items. the meats are slowly and with plenty of love. it is family friendly and even the bread (buns) is baked on the premises. kid's drawings litter the walls from used table mats. whether you desire take away or eat in you have to be impressed with the quality and quantity of the food that you order. they even make their own hickory charcoal from scratch. i mean, it does not get any better to down to the earth barbecue. owners come out of the top of the line chef italian restaurant business and wanted to get making and serving down to earth food and boy have they done it!! soon they will be opening an attached bakery and coffee house and i can't wait to try it.

creosote bbq :ash tray bbq. thanks for the feed back. well, you are right! i have not just cooked 6oo lbs of bbq. i probably cooked over 20,000 lbs. lol. also i have won 4 grand championship in kcbs ( look it up ) i finished 5th in pork in about 500 teams in the american royal! ( again look it up!) firstplacein sauce in nc twice. go figure!
,have you ever seen thin blue smoke - the highly desired color and amount of smoke coming out of the exhaust of a smoker.

i am very simple man, that is why i cook bbq
here is my explanation of what i am trying to convey:

wood does not burn directly. rather, when heat is applied it first undergoes a process of thermal degradation called pyrolysis in which the wood breaks down into a mixture of volatiles and solid carbonaceous char. the cellulose and hemicellulose form mainly volatiles while the lignin mainly forms the char. exactly what products are formed by each depends upon the temperature, heating rate, particle size, and any catalysts that might be present.

the solid char remains in place. what goes up with the volatiles are a gas fraction (carbon monoxide and dioxide, some hydrocarbons, and elemental hydrogen), a condensed fraction (water, aldehydes, acids, ketones, and alcohols), and -- here we go! -- a tar fraction (sugar residues from the breakdown of cellulose, furan derivatives, phenolic compounds, and -- pay attention here -- airborne particles of tar and charred material which form the smoke.

if oxygen is present and the temperature is sufficiently high, burning of the volatiles occurs. when temperatures are too low or when there is insufficient oxygen for complete combustion of the volatiles, smoldering occurs. this is characterized by smoking, the emission of unoxidized pyrolysis products. (this is the awful tasting stuff, creosote, that will give barbecue a bitter taste. (ie bbq exchange! ) if the temperature is high enough and sufficient oxygen is present, then flaming combustion occurs with less smoking and more complete oxidation of the pyrolysis products. further pyrolysis of volatiles during flaming combustion may cause char particles (soot) to form.

the remaining lignin char burns in the presence of oxygen in glowing combustion. these are my beloved coals that yield the thin blue smoke that makes great barbecue! and, that's why it is so important to preburn the wood to coals."


conclusion:
thin blue smoke good , white smoke bad!
i believe in the truth.
craig, i challenge you to prove yourself and cook at a national kcbs sanction bbq contest with the way you cook at the exchange. if youplacein the top five over all , i would be very happy to retract my statements.

i just like good bbq. if you need any help, i would love to help you!
sincerely the bbq snob!

stop looking, best bbq found here. i have family stretched from va through the carolinas and been eat'n q since i was a tot. i regulary attend the annual blue ridge fest and helped a team at memphis a few years ago. this here bbq stacks up against any i've eaten, and that's alot. the warmth of a family runplaceonly adds to the ambience. you can taste the tlc. for a bbq nut like me, its worth traveling a few hours.