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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.
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.
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.
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?
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...
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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(I'm joking BTW)
