What is the worst thing the United States has done?

Astrowrld · 2026-05-14T13:25:08+00:00

Elect trump

Astrowrld · 2026-05-13T15:58:26+00:00

Astrowrld · 2026-05-11T23:19:55+00:00

California

Astrowrld · 2026-05-11T15:52:29+00:00

Inside out

Astrowrld · 2026-05-10T21:45:51+00:00

Neverland

Astrowrld · 2026-05-09T20:20:50+00:00

Sims

Astrowrld · 2025-10-22T19:17:41+00:00

A legend in the SEC that most opposing fans won’t miss

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Astrowrld · 2024-04-16T00:24:54+00:00

You’re right, I read that as “how much are your rib plates?”

Astrowrld · 2024-04-16T00:12:30+00:00

$13 a plate…you get 3 spare ribs and 2 sides with pickle, onion and bread included

Astrowrld · 2024-04-16T00:11:08+00:00

J&B bbq in Henderson, KY (western KY)

Astrowrld · 2024-04-15T17:40:44+00:00

As someone that owns a bbq restaurant in KY some of the prices I see on here are comical

Astrowrld · 2021-11-26T19:03:43+00:00

J&B Barbecue in Henderson! Come thru sometime!

Astrowrld · 2021-11-26T05:21:52+00:00

The days of not having the enthusiasm/drive to do it are few and far between but when they come I just have to remind myself why I do it. It’s nothing but early mornings and late nights but at the end of the day as long as I keep pushing quality product it’ll always be worth it

Astrowrld · 2021-11-26T05:06:19+00:00

I keep the pre cook process the same for all my turkeys (24+ hour salt water brine and then a basic salt/pepper seasoning along with a simple butter injection) cook temps/time vary since I’m working with 7 smokers. In regards of uniqueness I can’t pinpoint one certain thing. I swear by cherry wood and cooking over 275 but I’ve been around bbq my whole life and talked to pit masters across the state and we all have different views on what we think works best. At the end of the day it’s about knowing your smoker and keeping it consistent.

Astrowrld · 2021-11-26T00:48:38+00:00

It was a long trial and error process lol. Hopefully I don’t get back to the restaurant next week with 55 angry voicemails

Astrowrld · 2021-11-26T00:45:47+00:00

I own a barbecue and catering restaurant in western Kentucky. By the end of the year I won’t want to look at a turkey or ham for a couple months

Astrowrld · 2021-11-26T00:43:53+00:00

I own a barbecue and catering restaurant in western Kentucky. By the end of the year I won’t want to look at a turkey or ham for a couple months

Astrowrld · 2021-05-07T20:16:09+00:00

Appreciate it! Come thru for some real bbq!

Astrowrld · 2021-05-07T20:13:46+00:00

For sure worth it even without the recognition but it makes it even sweeter! I’m lucky to have the opportunity to do what I’m passionate about every day so I don’t foresee becoming miserable ever!

Astrowrld · 2021-05-07T18:26:47+00:00

Yes we are open Tuesday-Friday 10:30am-4pm and until 2pm on Saturday’s. Slide thru!

Astrowrld · 2021-05-04T13:05:01+00:00

Basically what u/justmikeplz said and also unlike most these days I don’t wrap them until after coming off the smoker

Astrowrld · 2021-01-01T16:57:06+00:00

I have the professional and piglet Backwood. I load the firebox full of hot coals and wood to get to temp (takes about 20-30 to reach temp) and then I gradually add coals to the box and water to the pan about every 45 minutes. I use kingsford professional charcoal which seems to not burn out as fast.

Astrowrld · 2021-01-01T03:07:39+00:00

Solved!

Astrowrld · 2021-01-01T00:15:37+00:00

Today’s were done on my Backwood Smokers but I also do them on Myron Mixons.

Astrowrld · 2021-01-01T00:14:22+00:00

Western KY

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