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Old 06-27-2008, 12:03 AM
 
11,886 posts, read 32,924,797 times
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Quote:
Originally Posted by LovinDecatur View Post
It's like Brunswick stew without all the leftovers dumped in it.
So it's not as good as Brunswick stew, eh?
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Old 06-27-2008, 06:20 AM
 
Location: Charlotte
12,646 posts, read 13,919,859 times
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Sonny's has Great Barbecue here in Charlotte. I prefer a sweet sauce with that spicy bite to it that kind of creeps in later.
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Old 06-27-2008, 06:50 AM
 
Location: The Rock!
2,370 posts, read 6,997,770 times
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Did I mention that proper BBQ is hog and not cow???
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Old 06-27-2008, 07:05 AM
 
Location: St. Louis, MO
3,742 posts, read 6,907,044 times
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Kansas City has good barbeque but it's nothing compared to places in the South like Tennessee or North Carolina. Nobody can compete with those two. The South has the best barbeque in my opinion.
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Old 06-27-2008, 07:08 AM
 
Location: St Simons Island, GA
23,109 posts, read 35,052,903 times
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Quote:
Originally Posted by Stormcrow73 View Post
Did I mention that proper BBQ is hog and not cow???
I agree, but my TX friend insists that beef brisket is the ultimate BBQ...and being from TX, you can't tell her anything
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Old 06-27-2008, 07:28 AM
 
Location: The Rock!
2,370 posts, read 6,997,770 times
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Quote:
Originally Posted by LovinDecatur View Post
I agree, but my TX friend insists that beef brisket is the ultimate BBQ...and being from TX, you can't tell her anything
There's just no accoutin' for those folks is there?
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Old 06-27-2008, 09:00 AM
 
Location: the sticks
813 posts, read 1,302,038 times
Reputation: 577
Quote:
Originally Posted by hdwell View Post
What is hash pray tell?


Now, I'm no expert, but I have done a few...

and originally, hash was any part of the hog that wasn't cookin' on the grill already. This includes the head. Cooked down slow in a big cast iron kettle on the fire makin' the coals, with a few onions and taters. It is spooned onto white rice. I like mine not too runny, maybe thicker than traditional. Nowadays, the shoulder would do in a pinch.

You got to remember where BBQ came from, now. Poor black folk used every part of the source for something, and this is what came of it.
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Old 06-27-2008, 12:02 PM
 
Location: Washington D.C. By way of Texas
18,638 posts, read 27,069,277 times
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Quote:
Originally Posted by Stormcrow73 View Post
There's just no accoutin' for those folks is there?
What folks.
Texas is hard to beat. Don't go to some hole in the wall type of crap to get Texas bbq. You have to be lucky to go to a pit somewhere in the open. Don't go to Houston or Dallas for bbq. Head to Austin/Hill Country and Central Texas like Lockhart, Elgin, Bastrop, and Dripping Springs. The brisket, the quail, and others are great. I can't stand Carolina BBQ and I love KC bbq.
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Old 06-27-2008, 12:30 PM
 
Location: Wicker Park, Chicago
187 posts, read 477,344 times
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Quote:
Originally Posted by northbound74 View Post
Yeah, we have the waistlines to prove it.
Your preaching to the choir. I'm from Chicago!. LOL!
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Old 06-27-2008, 01:20 PM
 
2,758 posts, read 4,923,894 times
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I really havn't had the KC style BBQ yet but I have had the NC pulled pork and it was good, I have also had some Texas style beef ribs and it was alright. I think that the Memphis style is number one for me.
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