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I'm a fan of whoever uses rubs only and no sloppy sauces that hide the flavor of the meat. Whoever does that.
I'll buy that one as well, but I am ok with putting the sauce on the table to enjoy a little for those who like some. I don't mind a sauce that isn't sweet. We never smoke our meat using sauce, only rubs. I think I prefer the Carolinas to other states, but each state or region has its own version and you can find good and bad anywhere.
no kudzu: I do take exception to your rule on the south and bar BBQue being only pork. I have eaten it all over the south. What you say might have been the original tradition but in the past 10 or 20 years it has changed. Any good restaurant will have several meats slow cooked.
no kudzu: I do take exception to your rule on the south and bar BBQue being only pork. I have eaten it all over the south. What you say might have been the original tradition but in the past 10 or 20 years it has changed. Any good restaurant will have several meats slow cooked.
OK let's just say Traditional BBQ in the South is pork. If somebody invited me to a big BBQ I would expect whole hog on the fire and would be surprised to see beef- in N.C. at least.
I have had some really BAD BBQ at some of the big name places when I hit the restaurants at the wrong time. For example, I hit Arthur Bryant's right after opening and had some burnt ends that obviously had been cooked the night before. It was very disappointing. quote]
The problem with so-called "burnt ends" is that you rarely get burnt ends. You mostly get chopped brisket smothered in sauce, billed as burnt ends. Burnt ends were originally a delicacy, and when they became popular, the demand exceeded production, so places took to just chopping up brisket when they had no more of the actual caramelized ends. But when burnt ends are the real deal, they are great.
I feel like the quality of Bryant's meat is on the decline, but their sauce is still my fave...with vinegar-y, peppery bite, not sticky sweet or overly tomatoey - for my money, the best BBQ experience in KC would be a sandwich from Oklahoma Joe's (best meat in the city for BBQ, IMO) topped with Bryant's sauce.
The vast majority of my BBQ experience comes from KC, where the overriding style is that there really is no one style. I enjoy a Carolina-style, too, with its mustard-y, vinegar-y sauce on a pulled pork.
Great BBQ is where you find it! Usually in someone's backyard. Commercial BBQ is never gonna be as good as the best backyard/or competition BBQ as it won't get the individual attention. BBQ varies greatly across the states as well as the definition of the term BBQ. It's all in the mind (or eye or mouth) of the beholder. Some folks even think all the best BBQ joints are located in the same place. Which BBQ? Pork, beef....goat? Best with sauce or without? There is no such thing as the best BBQ. Has anyone here tasted all of them? Of course not. The best BBQ to you is the one you like best.
OK let's just say Traditional BBQ in the South is pork. If somebody invited me to a big BBQ I would expect whole hog on the fire and would be surprised to see beef- in N.C. at least.
and that is probably about right. It is like asking someone in NM what chili is? All they know are those green things that we call peppers. They have no idea what chili like what many of us eat really is. And the same with Mexican food. What we ate as kids in So California is different from today. Today there are so many more choices and like BBQ in NC, traditional Mexican food in Mexico or CA isn't the same as what is served today. Of course what would our parents or grandparents say if they knew one of our favorite appetizers or even dinner entrees consisted of chicken wings. And to think we call them buffalo wings!! When my parents or grandparents lived on farms the wings went to the kids cause they didn't know any better.
Ive had pork in S. and N. Carolina, I had St Louis ribs...all good.
the thing I like about Texas BBQ is the variety. texas BBQ is just not brisket. It's all sorts of beef cuts, pork cuts, chicken, sausage and sides. Each joint for Ozona to Juction to Lockhart to Gonzales to Pleasanton To Devine to Concan have their style.
If you throw a rope around Austin and only eat brisket...you have missed a whole hell of a lot of good BBQ.
I love McBee's BBQ chicken.
Last edited by Chimuelojones; 07-31-2013 at 02:01 PM..
That sausage next to the chicken looks tasty. I prefer sausage for my BBQ to either brisket or pulled pork, but the only style of BBQ you're likely to find it in is from Texas.
OK let's just say Traditional BBQ in the South is pork. If somebody invited me to a big BBQ I would expect whole hog on the fire and would be surprised to see beef- in N.C. at least.
I'm In NC and see both pork and beef, equally. Maybe where I go/know aren't traditional despite being natives.
That sausage next to the chicken looks tasty. I prefer sausage for my BBQ to either brisket or pulled pork, but the only style of BBQ you're likely to find it in is from Texas.
Last edited by Chimuelojones; 08-01-2013 at 09:33 AM..
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Which BBQ? Pork, beef....goat? Best with sauce or without? There is no such thing as the best BBQ. Has anyone here tasted all of them? Of course not. The best BBQ to you is the one you like best.
