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Restaurants & Bars 43

Advance planning for BBQ tasting

Ruth Lafler | Jan 14, 200205:31 PM

Okay, SF Chowhounds, we're going to try to make this happen.

I've been reading about how they did it in LA (and I'll get in touch with the organizer for more detailed tips/suggestions).

They compiled a list of places they wanted to rate, then people who RSVP'd they were coming were assigned a place off the list in their general geographic area to bring BBQ from. I believe they got both ribs (pork, I assume) and brisket from each place, and medium sauce (or hot, if only hot and mild were offered).

So while the details of time/date/place are being ironed out, we need to compile a master list.

Since will be a contest, limit yourself to *one* place (of course if someone has already suggested your favorite, you can use that as an opportunity to put in a plug for different place).

I thought about doing this by e-mail, but why deprive the board of a really comprehensive list of all the best 'cue in the Bay Area?

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