Georgia ranked No. 1 in U.S. for barbecue

[Iconographer]

I do think we have some damn good barbecue in this state. However, it seems to me the styles are pirated from places like Kansas City, Memphis and North Carolina.

[Mutiny77]

^And South Carolina (mustard-based).

[AnsleyPark]

Pirating appears to have gotten China a long way!

[Iconographer]

Originally Posted by AnsleyPark

Pirating appears to have gotten China a long way!

Somalia, too.

[StMarysRichard]

The 2 best BBQ places I have eaten at are: Smok 'N Pig in Valdosta and Malson's right off the I-95 exit in Kingsland.

[AuburnAL]

Originally Posted by Mutiny77

^And South Carolina (mustard-based).

Yeah that is some nasty stuff right there. The prevalence of that didn't make my stay in Savannah any more pleasant.

[AnsleyPark]

Originally Posted by LovinDecatur

Somalia, too.

Oh, I didn't think of that one!

[gadaddy]

I am a native Georgian and have cooked and enjoyed authentic Georgia Bar-B-Que for 50 years. I understand that what you grow up with and come to know as good BBQ will always be the best in your mind. Here are some of my personal thoughts on the subject. Barbeque speaks to the method of cooking which is different from grilling. Barbeque is to cook very slowly over a low heat wood fire. Grilled chicken, pork chops, etc. grilled over a high heat charcoal or gas fire and slathered with some type of sauce is not barbeque. Here in Georgia, pork is the protein of choice. I also believe that authentic Georgia BBQ has some elements of both the Carolinas, and the Midwest. We start off with a sweet and spicy rub that stays on for at least 12 hours. Then smoked over a slow hickory or oak fire for several hours depending of course on what you're cooking. Ribs are my favorite. I will smoke ribs for about 2 hours then wrap them in foil with a vinegar based "basting" sauce. Smoke that for another hour and then unwrap, sauce with a sweet, spicy tomato based "finishing" sauce and smoke for one more hour. This produces a fall off the bone tender sweet pork rib with a little kick. Whole chickens cook for 2 to 3 hours, pork shoulders for 6 to 8 hours depending on the size, and turkeys for at least 6 to 8 hours. Mountain trout for maybe an hour or so. Except for ribs, I don't usually sauce anything. I agree with other posts here in that I like to taste the smokiness of the meat and I will serve sauce on the side. You can tell a lot about the product itself by the way the plain meat tastes.

[Mutiny77]

Originally Posted by AuburnAL

Yeah that is some nasty stuff right there. The prevalence of that didn't make my stay in Savannah any more pleasant.

That's because they don't know how to make it right in Georgia.

[Newsboy]

Originally Posted by gadaddy

I am a native Georgian and have cooked and enjoyed authentic Georgia Bar-B-Que for 50 years. I understand that what you grow up with and come to know as good BBQ will always be the best in your mind. Here are some of my personal thoughts on the subject. Barbeque speaks to the method of cooking which is different from grilling. Barbeque is to cook very slowly over a low heat wood fire. Grilled chicken, pork chops, etc. grilled over a high heat charcoal or gas fire and slathered with some type of sauce is not barbeque. Here in Georgia, pork is the protein of choice. I also believe that authentic Georgia BBQ has some elements of both the Carolinas, and the Midwest. We start off with a sweet and spicy rub that stays on for at least 12 hours. Then smoked over a slow hickory or oak fire for several hours depending of course on what you're cooking. Ribs are my favorite. I will smoke ribs for about 2 hours then wrap them in foil with a vinegar based "basting" sauce. Smoke that for another hour and then unwrap, sauce with a sweet, spicy tomato based "finishing" sauce and smoke for one more hour. This produces a fall off the bone tender sweet pork rib with a little kick. Whole chickens cook for 2 to 3 hours, pork shoulders for 6 to 8 hours depending on the size, and turkeys for at least 6 to 8 hours. Mountain trout for maybe an hour or so. Except for ribs, I don't usually sauce anything. I agree with other posts here in that I like to taste the smokiness of the meat and I will serve sauce on the side. You can tell a lot about the product itself by the way the plain meat tastes.

YUM!

I will also add that you always always ALWAYS prefer whatever kind of potato salad and cole slaw that your mama (or grandmama) made. And nothing goes better with a BBQ than cole slaw and tater salad!