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... I'm a northeast transplant and even I know that's not how BBQ is supposed to be done - it's the proverbial "putting lipstick on a pig". It's not horrible food, don't get me wrong, but at the end of the day it's nothing more than Smithfields on a porcelain plate.
I don't think BBQ and fine china are a match.
You had me up til here, and then I tuned out. Lol.
Sounds like a huge improvement over the mushy baby food they call "BBQ" in this area. When will he actually have it built out?
Lol ... it takes real skill to get our BBQ “right” so the good pitmasters need to be celebrated
... but yeah, I think nationally our version of ‘cue pales in the eyes of the rest of folks in the rest of the nation who have tried KC, Texas, Memphis ... I cant honestly tell you the last time I’ve had NC Cue. Probably been nearly a year.
Personally I feel like we are in a BBQ wasteland in the Triangle, with fantastic 'que to the east and west of us but nothing at that level in our area.
Those places serve their purpose, they offer somewhat of a variety. Anyone who has ever had TX BBQ knows that those places aren't even close to the real deal. And in fairness, I'm not expecting good NC style BBQ while in TX either.
Well yeah, that's my point! Variety is good! This notion that a place won't last unless it served NC style 'cue is nonsense!
Lol ... it takes real skill to get our BBQ “right” so the good pitmasters need to be celebrated
... but yeah, I think nationally our version of ‘cue pales in the eyes of the rest of folks in the rest of the nation who have tried KC, Texas, Memphis ... I cant honestly tell you the last time I’ve had NC Cue. Probably been nearly a year.
Well, a lot of people like to eat at mcDonald's so...
I think, in general, NC and TX does barbecue the best, relying mostly on smoke and minimal seasoning. KC, Memphis and other areas have an over-reliance on sauces, rubs, and marinades.
Well yeah, that's my point! Variety is good! This notion that a place won't last unless it served NC style 'cue is nonsense!
Variety IS good, and I have no problem with someone opening a KC or Texas style place thats true to the style. But when some baby-faced kid, who proclaims himself a "bbq expert" and says he has "his own signature style that fuses together elements of Texas, North Carolina and Kansas City flavors", well, lets just say I'm skeptical.
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