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we have been in NC for the past year and supposedly they are the masters of bbq. but i am not a big pork fan and bbq where i come from is beef and chicken on a grill--not a smoker.
so i would have to say texas
we have been in NC for the past year and supposedly they are the masters of bbq. but i am not a big pork fan and bbq where i come from is beef and chicken on a grill--not a smoker.
so i would have to say texas
I voted for Texas and not just because I live here, LOL. I've eaten bbq in Memphis, too, but not KC. However, my vote takes into account that a lot of people won't eat pork and Texas bbq doesn't depend primarily on sauce. It's smoking the beef and using rubs that give it incredible flavor-- sauce is used sparingly and often on the side. Dang, there is NOTHING like a mesquite-barbecued steak that's been rubbed with awesome seasonings!
see--that is where we differ. south american bbq is on the grill and THAT is the best bbq in my eyes. in NJ bbq IS on a grill. i didnt know till i got down here that a smoker was a bbq.
when i do have NC bbq, i eat brisket, which everyone here says is not bbq anyway. so if you all define bbq as a smoker and only pork--then i would have to say that i dont actually like bbq at all.
My favorite...Memphis dry ribs...OMG!!! Heaven is Corky's, the original one, on Poplar. Or maybe Gridley's...or Rendezvous...
But it's hard to beat our local 'que here in Decatur, Alabama. No, not at Big Bob Gibson's, but at more local places like Hickory Stick and Whit's.
In Alabama, bbq = pork, no beef allowed! And it has to be smoked, with hickory smoke.
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