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True. But GOOD BBQ is a southern speciality. They might have BBQ in New England but that doesn't mean that it's good. Where are the forests of hickory and mesquite in New England?? That's kind of essential for good BBQ.
Real quote from Paula Deen: "You never hear anyone say, 'Hey, I can't wait to head north so I can eat some of that good Yankee food...' "
Location: Appalachian New York, Formerly Louisiana
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Quote:
Originally Posted by btownboss4
It's not that I'm not listening it's that you are wrong unless you genuinely believe that New York had BBQ heritage and local prominence in the same planet to so North Carolina BBQ.
You are arguing if someone made something somewhere once then it's no longer specific to a region which is incorrect
Good lord; you're in your own little world, aren't you? You are definitely from Massachusetts. We're not even having the same conversation anymore. Not once have you acknowledged a single thing I've said to you in the context with which I presented it.
Wowee wow wow wowzers. This is the first time I've actually been brought to real anger on this site for a loooong time. Congratulations, you're an amazingly frustrating person to speak to. You must be fun at parties.
I understand the general point btownboss4 is making. There are several dishes with origins in the South that have been 'Americanized' but in some cases, that has been a rather recent thing and those dishes are still strongly associated with the South.
It's all a matter of degree.
Exactly. You can get almost anything anywhere these days, but that doesn't change the regional aspect of it.
There are several places in Glendale, AZ that sell Poutine, and there is a flair to it (some spices) that you don't see in Quebec Poutine, but it would be absurd to say that Poutine isn't a French Canadian dish.
People make BBQ in the north but they do it by either using of slightly altering Southern BBQ.
Texas for example is beef with a Tomato based Sauce, Carolina is usually pork with a vinegar based sauce.
While someone in the Northeast might make a more marinara-type BBQ sauce and slather it on Beef, its still Texas BBQ. Same thing they might use Balsamic vs Rice Vinegar for their Pork Roast, but its still an altered form of NC BBQ not really their own thing.
and ask literally anyone from those states and they will say they don't have real BBQ in say Michigan.
Texas for example is beef with a Tomato based Sauce, Carolina is usually pork with a vinegar based sauce.
While someone in the Northeast might make a more marinara-type BBQ sauce and slather it on Beef, its still Texas BBQ. Same thing they might use Balsamic vs Rice Vinegar for their Pork Roast, but its still an altered form of NC BBQ not really their own thing.
Oh dear God, you're obviously out of your element. Thanks for proving my point: People outside of the country's BBQ capitals don't know jack about BBQ. You keep writing about sauce, sauce, and more sauce! Real barbeque has very little to do with BBQ sauce.
First, let me explain my credentials: I'm a native Kansas Citian who has been eating some of the country's best BBQ for more than 50 years. Let's just say that I know the difference between "real maple syrup and Aunt Jemima." You're selling me Aunt Jemima, claiming that it's real maple syrup. I'm not buying it.
REAL BBQ is about smoking meat. The BBQ sauce is a nice accompaniment, but real BBQ doesn't need any sauce at all. It should be able to stand on its own two legs without any sauce. Here in Kansas City some of the best BBQ restaurants smoke their their meat hickory and other fragrant woods for more than 12 to 15 hours. (Slow and low.) The meat is so permeated and seasoned with the wood smoke that you really don't need to touch the BBQ sauce. There is a big difference.
Throwing a slab of meat in a Crockpot and drowning it BBQ sauce is not "real BBQ." It's a travesty.
Oh dear God, you're obviously out of your element. Thanks for proving my point: People outside of the country's BBQ capitals don't know jack about BBQ. You keep writing about sauce, sauce, and more sauce! Real barbeque has very little to do with BBQ sauce.
First, let me explain my credentials: I'm a native Kansas Citian who has been eating some of the country's best BBQ for more than 50 years. Let's just say that I know the difference between "real maple syrup and Aunt Jemima." You're selling me Aunt Jemima, claiming that it's real maple syrup. I'm not buying it.
REAL BBQ is about smoking meat. The BBQ sauce is a nice accompaniment, but real BBQ doesn't need any sauce at all. It should be able to stand on its own two legs without any sauce. Here in Kansas City some of the best BBQ restaurants smoke their their meat hickory and other fragrant woods for more than 12 to 15 hours. (Slow and low.) The meat is so permeated and seasoned with the wood smoke that you really don't need to touch the BBQ sauce. There is a big difference.
Throwing a slab of meat in a Crockpot and drowning it BBQ sauce is not "real BBQ." It's a travesty.
That's kind of what I am saying making superficial changes (like tweaking the sauce) isn't making a new kind of BBQ
Who are these folks putting a town in Illinois and a town in Ohio in the South? Weird.
I guess it would be weird if you think state borders are also hard cultural borders.
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Thanks for proving my point: People outside of the country's BBQ capitals don't know jack about BBQ. You keep writing about sauce, sauce, and more sauce! Real barbeque has very little to do with BBQ sauce. 
