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Old 04-03-2014, 08:06 AM
 
1,268 posts, read 2,057,094 times
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Quote:
Originally Posted by NoleFanHSV View Post
Vinegar/white sauce I guess is what I would call the regional style. I don't like it at all. Good thing there are other choices such as Golden Rule and Chuck Wagon.
Yeah, I don't like that vinegar, pulled pork style at all. I'm from St. Louis, so that's why I prefer the St. Louis, Kansas City and even Texas style BBQ.
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Old 04-03-2014, 10:35 AM
 
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Smoked, vinegared meat beats "Ketchup City" Barbeque any day.
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Old 04-03-2014, 11:32 AM
 
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Meh, vinegar adds nothing to smoked Pork IMHO. Now vinegar on some greens is a different story.

I like sauces that use Tomato paste as a base instead of ketchup. If I'm doing ribs, its gotta be more molases based.

Growing up in Jacksonville Florida, heavy mustard based sauces were all the rave. Still are.
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Old 04-03-2014, 02:23 PM
 
Location: Heart of Dixie
12,441 posts, read 14,874,952 times
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Quote:
Originally Posted by catfishin2000 View Post
And yet imports still wonder why us locals say "You aint from round here are ya."...
After over twenty years of BBQing experience (Oklahoma Joe offset, Big Green Egg) I know a thing or two about BBQ .
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Old 04-03-2014, 02:42 PM
 
614 posts, read 766,569 times
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Quote:
Originally Posted by Dirt Grinder View Post
After over twenty years of BBQing experience (Oklahoma Joe offset, Big Green Egg) I know a thing or two about BBQ .
You aint from round here are ya.
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Old 04-03-2014, 02:50 PM
 
Location: Heart of Dixie
12,441 posts, read 14,874,952 times
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Quote:
Originally Posted by catfishin2000 View Post
You aint from round here are ya.
LOL - looks like you ran out of steam there.
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Old 04-03-2014, 03:10 PM
 
Location: Madison, AL
3,297 posts, read 6,266,015 times
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Being an AL native, I disagree that the regional "style" is vinegar based. Very rarely in my life living here have I had that, it was not the norm growing up either.

Smoked with a red sauce (sweet/spicy) is what I have always found as "typical" BBQ in AL.
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Old 04-03-2014, 03:42 PM
 
Location: Heart of Dixie
12,441 posts, read 14,874,952 times
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Quote:
Originally Posted by LCTMadison View Post
Being an AL native, I disagree that the regional "style" is vinegar based. Very rarely in my life living here have I had that, it was not the norm growing up either.

Smoked with a red sauce (sweet/spicy) is what I have always found as "typical" BBQ in AL.
This area has so many folks from all BBQ regions of the country that "typical North AL BBQ" has been influenced by other styles. However, two things hold true about North Alabama BBQ...
  • There isn't a "typical" regional sauce. You find the vinegar-based sauce primarily in North Alabama, but you'll find a tomato-based sauce throughout the state and a mustard-based sauce in the eastern part of the state.
  • White Sauce is a North Alabama specialty - attributed to Big Bob Gibson's Bar-B-Q.
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Old 04-03-2014, 05:10 PM
 
1,644 posts, read 3,035,606 times
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Quote:
Originally Posted by LCTMadison View Post
Smoked with a red sauce (sweet/spicy) is what I have always found as "typical" BBQ in AL.
The red sauce is usually vinegar, water, cayenne, and whatever that person considers their special ingredient.

My issue with the Kansas City genre is the sweet. I'm not diggin' it.

I love me some mustard sauce though. But not full yellow, needs to be reddish orange.
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Old 04-04-2014, 09:46 AM
 
19 posts, read 20,150 times
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Me too. I LOVE the Chucks Wagon brisket. Best place in town.
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