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View Poll Results: Which region has the best barbecue
Texas 18 22.78%
Memphis 35 44.30%
The Carolinas 9 11.39%
Kansas City 17 21.52%
Voters: 79. You may not vote on this poll

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Old 04-09-2013, 12:08 PM
 
Location: Austin, Texas
3,092 posts, read 4,641,428 times
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So which region has truly mastered the art of smoking meat?

Texas: with its smoked brisket and hot beef sausage rings

Memphis: with its wet and dry rubs

Carolinas: with their unique vinegar based cue

or

Kansas City: with their thick, hearty, molasses based sauce over their smoked meat
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Old 04-09-2013, 12:16 PM
 
Location: Austin, Texas
3,092 posts, read 4,641,428 times
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Perhaps I'm being a homer, but I'm going to have to go with Texas.

The way many pit masters can take a brisket and turn it into something so tender and juicy is amazing. Especially with no sauce and just a few seasonings. I think that's what really puts Texas-style que on top, no sauce, no excess of fancy seasonings, just perfectly smoked, flavorful meat.

But contrary to popular belief, Texas barbecue doesn't just end with brisket. My favorite aspect of our barbecue is actually the hot beef links, or "rings" as we call them here. Biting into that casing and hearing the satisfying "snap" while smokey, flavorful goodness rushes into your mouth is heavenly. True story, one time I took a bite into one in the living room one day and the grease flew across the room and hit the TV screen!

Texas barbecue also rose from a mix of unique cultures. Freed slaves, German immigrants, and Latinos all contributed something special to barbecue in this state.
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Old 04-09-2013, 02:05 PM
 
Location: Austin, Texas
3,092 posts, read 4,641,428 times
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People are voting, but not talking. Come on, folks. Let's get some dialogue started!
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Old 04-09-2013, 02:13 PM
 
Location: Willowbend/Houston
13,390 posts, read 24,148,212 times
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I actually vote for Memphis. Best BBQ I've ever had.
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Old 04-09-2013, 02:22 PM
 
Location: northern Vermont - previously NM, WA, & MA
10,236 posts, read 21,818,233 times
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Kansas City for the sauces and flavors they use and variety of meat choices. I'll pass on the Carolina vinegar.
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Old 04-09-2013, 02:23 PM
 
13 posts, read 53,950 times
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Lawd, Jesus... it's the same places always built up for BBQ. Yall need to take a trip to TN and wrap your lips around some of the best BBQ yall will taste.
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Old 04-09-2013, 02:25 PM
 
Location: Austin, TX
654 posts, read 1,813,417 times
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Quote:
Originally Posted by UTHORNS96 View Post
Perhaps I'm being a homer, but I'm going to have to go with Texas.

The way many pit masters can take a brisket and turn it into something so tender and juicy is amazing. Especially with no sauce and just a few seasonings. I think that's what really puts Texas-style que on top, no sauce, no excess of fancy seasonings, just perfectly smoked, flavorful meat.

But contrary to popular belief, Texas barbecue doesn't just end with brisket. My favorite aspect of our barbecue is actually the hot beef links, or "rings" as we call them here. Biting into that casing and hearing the satisfying "snap" while smokey, flavorful goodness rushes into your mouth is heavenly. True story, one time I took a bite into one in the living room one day and the grease flew across the room and hit the TV screen!

Texas barbecue also rose from a mix of unique cultures. Freed slaves, German immigrants, and Latinos all contributed something special to barbecue in this state.
I feel the same way as you so I voted Texas too. All are quite yummy though.

Have you tried Franklin Barbecue? I hear rave reviews about it but haven't yet devoted a day to eating there. They only serve lunch and no reservations. You have to start lining up early in the morning if you want to eat lunch there. Once they run out of food, they close.

Franklin Barbecue
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Old 04-09-2013, 03:26 PM
 
6,701 posts, read 11,397,144 times
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Quote:
Originally Posted by nashville guy View Post
Lawd, Jesus... it's the same places always built up for BBQ. Yall need to take a trip to TN and wrap your lips around some of the best BBQ yall will taste.
Korea has better BBQ than Tennessee. (I'm joking BTW)

To the OP, does South Carolina hash count as well, or are we talking strictly meat dishes?
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Old 04-09-2013, 03:30 PM
 
2,209 posts, read 2,863,705 times
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Texas brisket and shoulder clod tastes like pot roast, because it basically is. When you braise your "bbq" in foil (instead of smoking it, the way its supposed to be done), its stays "wet"...but so does beef stew.

The only thing that differentiates it from dog food is the overly pungent oak wood smoke flavor that masks "bland" with "acrid". They call it "dalmatian rub" not because they re purists who only use salt and pepper, but because you feed your ample leftovers to the dog. At a KC bbq, there are no leftovers.

And its hard to miss the fact that all those places in Texas that claims their bbq "doesn't need sauce" serves sauce for some reason...
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Old 04-09-2013, 03:53 PM
 
36,923 posts, read 36,970,944 times
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As for the Carolinas, it should be known that NC is more known for vinegar-based (mainly in eastern NC), and SC is more known for mustard-based. Overall different types of 'cue call the region home though.
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