jpropaganda

Thank you all so much for your tips! My road trip started today, and I've posted the first video from Dinosaur BBQ in Harlem. Be sure to keep in touch, heading down to Virginia, then the carolinas next! You can check out the webisodes if you'd like, it's called "BBQ with Brian and Jason" and they're all on www.bbqbj.net

Peking Duck House is not that great. I'm telling you, trust me, Big Wong King. You won't be disappointed.

I went on this search last year. If they have it in stock, I would suggest Big Wong King. It's simple, authentic chinese, but they do peking right. http://www.menupages.com/restaurants/big-wong-king/ But the last few times I've gone, they haven't had it. It's great. If there are any other suggestions, let me know. By no means do I believe Big Wong King to be the best peking duck I've ever had (that goes to Tony Cheng's in Washington DC)

I will absolutely second that suggestion of Supper. It's especially not busy for brunch. And their brunch IS particularly delicious. I'm not sure if this is AS casual as you'd like, but I've had fine meals at 26 seats in the east village. And John's Shanghai in midtown. If you want dumplings my personal fav is Vanessa's Dumpling House in chinatown (NOT the one in union square)

That's some great advice! I'm going to be eating IN at all the restaurants so no need to worry about it getting stale. Thanks for the awesome east carolina breakdown, I'll try to make it to all 5 of those!

Sims sounds awesome! I also see there are cloggers though - looks like a good time. Been added to the list!

Am I completely crazy, or does Polly-O string cheese taste quantifiably better than any other string cheese there is? What do you all think? Can you tell a difference? How is it possible Polly-O is THAT much better? Is there a better one? Incidentally, when I lived in Canada I went nuts, since it's not available up there.

Yes. Like the rib chips above, Bacos are certified "pareve", meaning they're neither milk nor meat.

It's looking like we might not make it to Atlanta...but we'll see.

Those definitely sound good. I have never had a pig's foot. Might just have to...little trailers on a country road seem like they would have the best BBQ. Can't wait to try. Still figuring out the exact itinerary, but I've definitely consulted Holly's site. It's great! I have a feeling we'll spend a few days in the carolinas and then move westward. Oh man I can't wait to go...keep the suggestions coming! Thanks for the SC suggestions, I had heard that Maurice's was a chain so I'm happy to have other options. I've never even HAD a mustard based bbq sauce.

Ah I'm always worried about anywhere featured on Food Network, but since it was Alton I think I can let it slide. Thanks for the tip! Looks like Kentucky's really representing!

I went to the restaurant mentioned in that article - T Poutine. It's actually pretty darn good, and they have lots of types, a southwestern Poutine with beans and beef, a dessert poutine made from sweet potato fries, maple syrup and cinnamon, etc. The craziest thing about T Poutine, though, is that their cheese curds DON'T MELT! My favorite poutine spot (Bubba's in Kingston, ON) would always have the cheese curds turn into melty deliciousness...for some reason they just won't melt at T Poutine. I wonder why that is?

Definitely don't plan on getting stuck in major cities, but as long as I'm in the South I might as well see as much of it as possible, no? Thanks for the Burgoo tip! It's that type of knowledge that has me convinced I'll be checking in with you guys while on the road wherever I can. So...no bbq in major cities. Skipping Dreamland (although I think we may end up going to the original...seems like a requirement?) Bob Gibson's... What gems am I missing that haven't been listed here yet? Once I have the route planned out, I'll make a map and share it, get your thoughts, etc.

Yea, they advertised for this show pretty hard during last night's Next Iron Chef finale...although I don't think they're casting anymore because it looks like it's been produced/in production.

I'm still in shock it's not Appleman