U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > U.S. Forums > Georgia
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
 
Old 11-29-2020, 07:46 AM
 
2,034 posts, read 1,143,569 times
Reputation: 2199

Advertisements

In the U.S., barbecue is generally associated with states that sit farther south. Much like distinctive regional music, fashion, and colloquialisms spoken in Southern accents, barbecue is a method of communication, letting locals tell visitors and new neighbors what’s possible around here, and how folks like it done.

However, if the South is so good at low-and-slow meat cooking, shouldn’t a state as southern as Georgia have a recognizable style of barbecue to call its own and parameters to define it..?

https://atlanta.eater.com/21523544/g...ar-b-q-atlanta

SOURCE: Mike Jordan, Eater Atlanta
Rate this post positively Reply With Quote Quick reply to this message

 
Old 11-29-2020, 08:43 AM
 
2,323 posts, read 1,341,750 times
Reputation: 2298
You would think. Seems like the states bordering us just picked something out of the condiments bag and decided to come up with a style out of nowhere. Two years ago, I never heard of mayo BBQ or mustard BBQ. GA better get horseradish sauce and use that as a base before FL try to claim it.
Rate this post positively Reply With Quote Quick reply to this message
 
Old 11-29-2020, 09:28 AM
 
Location: Ono Island, Orange Beach, AL
10,675 posts, read 12,183,352 times
Reputation: 7004
South Georgia does have a BBQ that is very distinct from North Georgia BBQ. In South Georgia you will a find a tomato-based sauce that the shredded meat is literally soaked in. The BBQ is a bit sweet and very tomatoie (don't think that is a real word...). I prefer North Georgia BBQ (lots like Carolina BBQ), but if you find yourself in South Georgia, try the BBQ and decide for yourself.
Rate this post positively Reply With Quote Quick reply to this message
 
Old 11-29-2020, 03:16 PM
 
Location: Atlanta
7,517 posts, read 9,872,819 times
Reputation: 6296
I think this misses the point on a macro-level.

I think there are only 3 or 4 main styles of BBQ in the country and then there are many small variants or spin offs. Places try to differentiate themselves with a special sauce or rub.

We really favor something that is more like Carolina pulled pork BBQ more often.

If I were to compare this to beer.

An IPA is an IPA.

A Lager is a Lager.

A Stout is a Stout.

A Blonde is a Blonde.

That doesn't stop places from trying to find creative unique ways to make their own IPA, Lager, Stoute, or Blonde beer... but the main style is still an IPA, Lager, Stout, or Blonde.

With BBQ....
....Carolina pulled pork is Carolina pulled pork... and its influence was beyond just the Carolinas and doesn't merely only belong to the Carolina.

A Texas Brisket is a Texas Brisket.

Memphis heavily dry-rubbed ribs are just that....and its more common west of the Appalachians and into the Southern Midwest.

I guess I will give Kentucky their mutton....


You can try slightly different cooking methods, different sauces, different rubs, slightly different variations in meat cuts... but it is just variations of larger established types of BBQ.

That is why we don't have a distinctive well-known 'Georgia BBQ' that places make their own variation of, rather we just make our own variants of BBQ that is favored along the whole Southern Coastal states and it is usually a type Carolina BBQ and sometimes we are more ok having less vinegar in the sauce.


One note... we do have Vidalia Onions at our disposal to make something unique to Georgia.
Rate this post positively Reply With Quote Quick reply to this message
 
Old 11-29-2020, 04:15 PM
 
2,323 posts, read 1,341,750 times
Reputation: 2298
Quote:
Originally Posted by cwkimbro View Post
I think this misses the point on a macro-level.

I think there are only 3 or 4 main styles of BBQ in the country and then there are many small variants or spin offs. Places try to differentiate themselves with a special sauce or rub.

We really favor something that is more like Carolina pulled pork BBQ more often.

If I were to compare this to beer.

An IPA is an IPA.

A Lager is a Lager.

A Stout is a Stout.

A Blonde is a Blonde.

That doesn't stop places from trying to find creative unique ways to make their own IPA, Lager, Stoute, or Blonde beer... but the main style is still an IPA, Lager, Stout, or Blonde.

With BBQ....
....Carolina pulled pork is Carolina pulled pork... and its influence was beyond just the Carolinas and doesn't merely only belong to the Carolina.

A Texas Brisket is a Texas Brisket.

Memphis heavily dry-rubbed ribs are just that....and its more common west of the Appalachians and into the Southern Midwest.

I guess I will give Kentucky their mutton....


You can try slightly different cooking methods, different sauces, different rubs, slightly different variations in meat cuts... but it is just variations of larger established types of BBQ.

That is why we don't have a distinctive well-known 'Georgia BBQ' that places make their own variation of, rather we just make our own variants of BBQ that is favored along the whole Southern Coastal states and it is usually a type Carolina BBQ and sometimes we are more ok having less vinegar in the sauce.


One note... we do have Vidalia Onions at our disposal to make something unique to Georgia.
If GA were to have their own type of signature taste using local ingredients it would be sweeter and involve Vidalia onions and the peach.....I think that would work but a person would have to balance it. It'll be a lot better than using mayonnaise or some mustard....more original rather. When it comes to the type of meat, well, TX is more beef and Carolina is pork.... GA can special in chicken and turkey BBQ (pulled turkey or chicken). Lamb is good too, we can use that too.
Rate this post positively Reply With Quote Quick reply to this message
 
Old 11-29-2020, 11:08 PM
 
357 posts, read 262,637 times
Reputation: 453
Quote:
Originally Posted by AnsleyPark View Post
In South Georgia you will a find a tomato-based sauce that the shredded meat is literally soaked in.
This is a major cause of strife between my spouse and I.

Major.
Rate this post positively Reply With Quote Quick reply to this message
 
Old 11-30-2020, 05:29 AM
 
5,333 posts, read 10,768,312 times
Reputation: 4154
I think Georgia specializes in various types chicken and soul food (especially in or near Atlanta). Chicken and waffles is a Georgia thing. Also Savannah has some unique recipes, like Savannah red rice.

NC BBQ is vinegar based, while Memphis is tangy sauce. Also St. Louis and KCMO are known for ribs, and of course as mentioned Texas for briscuits.
Rate this post positively Reply With Quote Quick reply to this message
 
Old 11-30-2020, 07:48 AM
 
357 posts, read 262,637 times
Reputation: 453
Quote:
Originally Posted by SEAandATL View Post
I think Georgia specializes in various types chicken and soul food (especially in or near Atlanta). Chicken and waffles is a Georgia thing. Also Savannah has some unique recipes, like Savannah red rice.

NC BBQ is vinegar based, while Memphis is tangy sauce. Also St. Louis and KCMO are known for ribs, and of course as mentioned Texas for briscuits.
I wouldn't call fried chicken or soul food "barbecue" though.

For poultry-based BBQ you've got to go to northern Alabama (or maybe to my place in GA for Thanksgiving leftovers), but it stops at the state line; likewise mustard based in SC - notwithstanding the great (mainland style) BBQ place I went to in Hawaii that labelled their yellow sauce "Savannah gold" or something to that effect.
Rate this post positively Reply With Quote Quick reply to this message
 
Old 11-30-2020, 07:53 AM
 
Location: Georgia, USA
35,630 posts, read 38,119,557 times
Reputation: 42844
My parents are from West Georgia. BBQ sauce was tomato based and a bit sweet and a bit vinegary.
Rate this post positively Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:


Settings
X
Data:
Loading data...
Based on 2000-2020 data
Loading data...

123
Hide US histogram

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > U.S. Forums > Georgia

All times are GMT -6.

© 2005-2023, Advameg, Inc. · Please obey Forum Rules · Terms of Use and Privacy Policy · Bug Bounty

City-Data.com - Contact Us - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37 - Top