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  1. #1
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    BBQ Sandwhich King

    This place is near the International School Bangkok. It is the only place I have been able to find that comes close to a Chicago style hot dog. They actually have all beef hot dogs, but not all of the Chicago style fixings. Still good though...

    The food is good, but there are only two tables in the place and is quite small.

    I would go back for the hot dogs and maybe a burger.



    http://www.bbqsandwichking.co.th/

  2. #2
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    This time it was Mrs. Chis turn to get a bacon cheeseburger. I was happy, because I knew she could not finish it and I would get to polish off the leftovers!!


  3. #3
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    I went with the all beef hot dog with mustard and onion.


  4. #4
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    All the meals come with tater tots, which can be a nice change from the normal freedom fries that you can get just about anywhere.



  5. #5
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    Health food of champions.

  6. #6
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    Again, it si quite small. So if you were a tunnel rat in the 'Nam or got locked in small fridge as a kid and have claustrophobia, I would recommend dining elsewhere.

    We are seated at the table you see in the pic and there is only one other small table in the place. Sometimes there is a large group of teachers from ISB chowing down in the BBG Sandwich King. I doubt any fat and puffy TELFing farang chics could sit at the tables in the place, so maybe ISB has some hot and fit girls working there.


  7. #7
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    Quote Originally Posted by Johnny Longprong View Post
    Health food of champions.
    Nothing wrong with a greasy meal now and then. I usually eat fattening food like this once a month or every other month.

  8. #8
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    Those buns look like the crumbly cruddy tasting ones...were they ?

    That patty also looks quite sad.....photos can be tricky but.

  9. #9
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    nice,

    perhaps bring in some of your own toppings to get them to add to the Dog.

  10. #10
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    Nice if you want clot your arteries.

  11. #11
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    I love this place and always go for lunch when in the area. So far I have never been dissapointed after a meal and the owner is a nice guy who knows how to provide good service.

  12. #12
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    If you were recommending a pizza place I'd be highly skeptical (you poor Chicagoans are under the mistaken impression that your style of pizza is actually palatable)- however, you folks know your dogs.

  13. #13
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    Quote Originally Posted by FailSafe View Post
    If you were recommending a pizza place I'd be highly skeptical (you poor Chicagoans are under the mistaken impression that your style of pizza is actually palatable)- however, you folks know your dogs.
    What, you don't like a can of stewed tomatoes on a two inch slab of raw dough?
    I love the hot dogs at Michael's up in Highland Park.

  14. #14
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    Looks good except for the "mustard".

  15. #15
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    I heard that they have opened in Sukhumvit Soi 22 now?

    Anyone confirm?

  16. #16
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    Quote Originally Posted by Nostradamus View Post
    I heard that they have opened in Sukhumvit Soi 22 now?

    Anyone confirm?
    Does anyone know if the BBQ King actually serves BBQ, like: smoked beef brisket? smoked sausage? smoked (pulled) pork?

    Potato salad and BBQ beans?

    The pictures look bad to me.

    The place is making me think of another so-called BBQ place that actually focuses on everything but smoked BBQ (Bob's Texas BBQ grill or something like that).

    A huge problem is the cost and availability of beef brisket in Thailand.

  17. #17
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    No they dont do beef. Only pork and its nice, it is slow cooked in the smoker.

  18. #18
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    Quote Originally Posted by aging one View Post
    No they dont do beef. Only pork and its nice, it is slow cooked in the smoker.
    Never been to a smoked BBQ place that only serves pork, nice or not.

    Still, not one person has opened a real smoked BBQ place in Thailand.

    It is pathetic but understandable given the quality, availability and cost of beef and inability of people to make good, smoked sausage.

    To me, pork ribs and pulled pork are only one small part of the equation. Without beef it just does not make it as a smoked BBQ place.

    But what can we do? Make it ourselves? Very difficult in Thailand because of the rotten beef brisket and crazy prices for it.

    My guess is that the owner of BBQ Sandwich King would agree with that statement and it probably explains why he is not making smoked beef brisket.

    The tator tots look horrible to me......any potato salad? Beans? Maybe I will Google it.

  19. #19
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    The things yanks consider good food.(where's the shaking head smiley?)

  20. #20
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    Quote Originally Posted by Diatonic
    Never been to a smoked BBQ place that only serves pork, nice or not.
    You lost me there. Most all barbecue from the Carolinas through the south is only pork. Beef is done in Texas and a few other places.
    The Regions of Barbecue
    __________________________________________________ ____________________


    Barbecue is a cherished example of the cultural heritage of the South to most Southerners, but within the region, debate as to the nature of barbecue rages on. While barbecue-loving Southerners agree that the "Northern" definition of barbecue-- a cook-out in the back-yard-- is ludicrous, barbecue aficionados also like to argue about what constitutes true Southern barbecue. State by state, and even town by town, no method is exactly alike. For the purposes of this paper, the one non-debatable component of barbecue is pork, and the South is bounded by the parameters of the "barbecue belt" (see map). With apologies to the dedicated barbecue chefs of Owensboro and southwestern Texas, Kentucky's misbegotten notion of mutton, and the beef and mesquite of Texas simply do not qualify as barbecue, and these regions will not be closely examined here.
    Why do the regional differences in pig-roasting merit attention? Barbecue is emblematic of a lot of things in the South-- despite intra-regional differences, barbecue is barbecue all over the Southern United States. We may argue about which kind is the best barbecue, but very few people assert that the different types are not part of a vital (and delicious) Southern tradition. Despite (in John Egerton's words) the Americanization of Dixie, the South has maintained a distinct regional flavor that makes it special-- different from any other part of the United States. In tracing the differences between the different types of pork barbecue, we demonstrate one example of how, despite geographical disparities, encroaching national homogeneity, and bitter intra-regional disputes, the South continues to cherish those parts of itself which make it peculiarly Southern.
    This established, our attention turns to the differences between the many types of pork barbecue. These are many and hotly contested. Differences can be gauged by comparing cooking styles, serving methods, side dishes preferred by each camp, and (most contentious of all) sauces.
    Much of the variation in barbecue methodology and saucing in Southern barbecue can be explained by its geographical migrations. After originally appearing on the East Coast, barbecue began travelling West, picking up permutations along the way. Spanish colonists spread the cooking technology (Johnson 6), but the agriculture of each region added its own twist. The simple vinegar sauces of the East Coast were supplanted by the sweet tomato sauce of Memphis and the fiery red Texas swab. In western Kentucky, mutton was substituted for pork, and the cattle ranchers of Texas used barbecue techniques for slow-cooking beef (with these innovations, southwestern Texans and western Kentuckians put themselves irrevocably outside the "barbecue belt").
    There are several main regions of barbecue saucery in the South. Each region has its own secret sauces, with much intra-regional variation. This "barbecue belt" shares the same tradition of slow-cooking the meat, but diverges widely in sauces and side dishes.


    D, I dont think you really know barbecue. Barbecue king has slow roasted ribs, and loins. The ribs are served as ribs and the loin as sliced sandwich meat.



    Wow I thought you knew barbecue.

  21. #21
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    Quote Originally Posted by Dug View Post
    The things yanks consider good food.(where's the shaking head smiley?)
    Yup. There's no shortage of things you can look down your snoot at.

  22. #22
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    Quote Originally Posted by Humbert View Post
    Quote Originally Posted by Dug View Post
    The things yanks consider good food.(where's the shaking head smiley?)
    Yup. There's no shortage of things you can look down your snoot at.
    Well fuck me, they (whoever 'they' are) go on about the obesity crisis. No wonder when yanks think hotdogs and hamburgers are food. And nuvou (SP) cuisine is deep fried pepsi, christ. ( having said that i enjoy a good hotdog or hamburger myself from time to time but don't treat it like a meal, or a staple.
    I'm not a food snob.
    "In my professional assessment as an intelligence officer, Trump has a reflexive, defensive, monumentally narcissistic personality, for whom the facts and national interest are irrelevant, and the only thing that counts is whatever gives personal advantage and directs attention to himself."

  23. #23
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    Don't know BBQ.......well, what can I say

    Having grown up in Texas, I think I know BBQ.

    Yes, I am biased.....biased in the direction of the best BBQ on the planet.

    In Texas, contrary to what you seem to think, we smoke beef and pork.

    Beef = brisket
    Pork = ham or sausage or ribs

    There are some variations, of course.

    Always, you get potato salad and beans.

    So we do it all..........yaaaaallllllllllllllllllll don't!

  24. #24
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    Quote Originally Posted by Diatonic
    Don't know BBQ.......well, what can I say Having grown up in Texas, I think I know BBQ. Yes, I am biased.....biased in the direction of the best BBQ on the planet. In Texas, contrary to what you seem to think, we smoke beef and pork.
    You only know texas barbecue, which I like very much as well. But its clear you are not aware of the bigger and more popular barbecue pork joints. Ever have a whole pig from the Carolinas? All barbecue is great, its just that beef is a very small part of that. And to put down a very nice little restaurant just because it does not serve beef brisket is just silly. You are telling the people of at least 9 states they dont know barbecue.

  25. #25
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    Quote Originally Posted by aging one View Post
    Quote Originally Posted by Diatonic
    Don't know BBQ.......well, what can I say Having grown up in Texas, I think I know BBQ. Yes, I am biased.....biased in the direction of the best BBQ on the planet. In Texas, contrary to what you seem to think, we smoke beef and pork.
    You only know texas barbecue, which I like very much as well. But its clear you are not aware of the bigger and more popular barbecue pork joints. Ever have a whole pig from the Carolinas? All barbecue is great, its just that beef is a very small part of that. And to put down a very nice little restaurant just because it does not serve beef brisket is just silly. You are telling the people of at least 9 states they dont know barbecue.
    Well.........given that I also lived in NORTH CAROLINA........I think I know what you are talking about.

    You missed my point: In Texas we specialize in beef and pork, so we do it all and don't miss anything. Unfortunately, in places "where beef is a very small part" many customers only have pork as a choice. That virtually never happens in Texas.

    The reason pork is shoved at customers here is because Thai pork is OK and cost effective...it has nothing to do with whether it is Texas BBQ or not. The quality, regularity of supply, and price of beef is the issue.

    This so-called BBQ place does not serve beef brisket, potato salad, or beans. That makes it a very strange BBQ place in my opinion. And the pork, according to you, is loin, very odd even for the Carolina's where pork shoulder or similar is smoked and made into pulled pork.

    But smoked loin can be very good.

    If owners could produce smoked BBQ brisket and make it profitable, they would!

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