Who makes the best BBQ?

[Ilmater]

Originally posted by: JasonSix78
Another biased eastern North Carolinian here. I haven't had the pleasure of tasting any other styles of BBQ mentioned in this thread. My g/f is from Texas and always speaks highly of brisket. I need to try some in the near future.

-Jason

FYI, you need to come to KC and have burnt ends. I didn't know that was a KC-only thing until recently (or at least KC-originated, in case it's moved beyond our city limits). Burnt ends are just left-over meat portions that were thrown away in other areas, and we just grill them up and put some sauce on them. Very simple, very tasty. No bones at all, just meat. Can't go wrong there!

 

[zinfamous]

Originally posted by: fishmonger12
Carolina.

Go heels.

You like that game last Saturday? I sure did. A thing of beauty.

Hainsbrough is a POS, and his attitude will be the downfall of that team. Too bad Duke couldn't put it to them last night....

 

[rsGTS]

You guys are right about Lockhart BBQ being good. My personal favorite place is the Luling City Market in Luling, TX. Probably cause I remember going there every summer on the way to my grandparents. Luckily I live in Austin so I am right in the middle of about 5 or 6 different places that I can eat until I explode and enjoy every bite, all of em less than an hour away. And most sweet BBQ sauces aren't BBQ sauces. It's about the meat and the way it's spiced and cooked, not about the potential nasty substance most people ruin a good piece if meat with. If you guys do try out the City Market try their sauce though. Its not very sweet at all and is mustard based, very delicious.

 

[Phokus]

Originally posted by: GagHalfrunt
They're all potentially great and all potentially awful depending on how they're done. It all depends on the specific wood, sauce and rub.

That sounds quite dirty

 

[alexjohnson16]

KCBBQ FTW.

 

[spidey07]

Originally posted by: Fritzo
I do

Seriously...I have awards and things!

I want a rub recipe and wood selection stat.

 

[CallMeJoe]

Maurice Besinger (South Carolina) makes awesome mustard BBQ. 2d place, the Rosedale BBQ in Kansas City, Kansas. Outstanding spicy sauce, not the sweet crap that Ollie Gates and Arthur Bryant sell. Ollie & Arthur do grill some great meat, just don't like the sauces they have.

 

[spidey07]

I can't seem to find the break down of styles for the world champions? It'd be interesting to see.

 

[ElFenix]

Originally posted by: mitaiwan82

I would have to disagree with you on that. Here is my ranking of the place I have eaten at around Austin multiple times:

Salt Lick > Rudy's > County Line ~= Pok-e-jos

I used to eat Rudy's every Friday for about 1.5 years...the "sause" is good (although too salty sometimes) and sometimes the extra moist brisket is right on. I didn't find County Line to be anything special. Pok-e-jos' BBQ is consistent, but not amazing. Their sides, however, are pretty good (cheesy potatoes, cobbler, mac&cheese). I just had Salt Lick 2 weeks ago, and it was awesome as usual. To be fair, I should try out some of those other places around Lockhart and Elgin sometime and judge central TX BBQ according to that.

oh, don't get me wrong, the first plate at salt lick is always excellent. it's the second plate when they bring by crappier meat so that people leave rather than continuing to eat. everyone i've talked to has had the same experience.

 

[OS]

so i am visiting the "dirty south", south carolina to be specific.

I asked the ladies in the office where is a good bbq place nearby and this one lady was like, "well i am from north carolina, so i am real particular about mah barbeque. Ah like sticky fingers cause the meat is real tender and it pulls right off the bone".

so I ate at sticky fingers and smokey bones.

I got a sampler thing of four styles of ribs at sticky fingers, it is impressive how they get that nice dark pink color in the meat. It was like memphis, wet and dry something and one last thing. But the four styles i got more or less tasted the same, same texture and stuff, the only difference is the sauce.

At smokey bones i got ribs again, pulled pork and beef brisque. The pork was good at first but it got nasty real fast as it got cold. Ribs were better at sticky fingers, but still ok here. Beef brisque also pretty good.


Southern food is generally too heavy tho, the hotel i am staying at serves freaking country gravy with sausage and eggs for breakfast. I ate at another seafood restaurant called hymans or something and got a three fish combo thing, which the waiter recommended cajun style. I didn't care for it, besides being cajun, it was otherwise bland despite the big ass sign outside about being the best seafood in the area. Lots of other places selling buffalo wings. Plus i don't care for how everything comes with cole slaw, hush puppies, beans, or other generally nasty sides.


as side note, I got sushi at some upscale and nicely decored japanese restaurant, but eating sushi in south carolina seems like blasphemy to me. The food, although not bad, had this amateur taste and feel to it. I spent $30 there but have eaten better sushi for $10 in socal.


imo food is mixed here, but atleast the women are hot.

 

[Babbles]

Texas all the way.

 

[OS]

Originally posted by: vi_edit
The pig is the perfect creature.

Do cows have bacon? No.
Do cows have ribs as good as a baby back? No.
Does sausage come from cows? No.
Does brisket taste as good as Boston butt? No.

When it comes to BBQ, it's all about the piggy.

Brisket and chicken are for people that can't appreciate real 'Q.

I did 3 racks of b-backs on Sunday in sub zero temps. 6 hours of slow cooking goodness resulting in lip smacking, finger licking, tender juicy ribalicious heaven.

I don't get too caught up in styles/regions. I tend to do a Carlolina rub, but I like the more KC style sauce. I'm not fond of vinegar based sauces.

I use apple almost exclusively when I smoke. Rubs are home made and go heavy on the turbinado sugar, sea salt, and Hatch red pepper.

I'm sorry, but did you not also once say that innout was also greasy junk? Nothing personal, but atleast now i know you have no taste.

Pork is a generally nasty and low class meat. The reason it's popular in the south is because it's cheap meat, pigs are easy to keep and grow fast.

The need to season pork with lots of sugar and spices is because the meat inherently sucks, you need to add all that flavor to mask it. Slow cooking pork is because the meat is tough, so the slow cooking masks another crappy aspect of the meat. It's like using bandaid upon bandaid to make a sucky meat any good.

I'll give bacon and ribs are decent, but they are cheap thrills. They have nothing on filet, prime rib, ribeye, etc.

 

[spidey07]

Originally posted by: OS
I'm sorry, but did you not also once say that innout was also greasy junk? Nothing personal, but atleast now i know you have no taste.

Pork is a generally nasty and low class meat. The reason it's popular in the south is because it's cheap meat, pigs are easy to keep and grow fast.

The need to season pork with lots of sugar and spices is because the meat inherently sucks, you need to add all that flavor to mask it. Slow cooking pork is because the meat is tough, so the slow cooking masks another crappy aspect of the meat. It's like using bandaid upon bandaid to make a sucky meat any good.

I'll give bacon and ribs are decent, but they are cheap thrills. They have nothing on filet, prime rib, ribeye, etc.

We're just going to have to SEVERELY disagree on this one. Beef just doesn't lend itself to "melt in your mouth" texture and taste of BBQ. It's just a different means of cooking.

And I love me some prime beef from the top 1/3rd of the rib as you described - the cuts you mentioned are all the same.

Put a perfectly cooked filet and a perfectly BBQ'd pork tenderloin and at that point it's a personal preferrence.

 

[Fritzo]

Originally posted by: spidey07

Originally posted by: Fritzo
I do

Seriously...I have awards and things!

I want a rub recipe and wood selection stat.

1. I don't do rubs. I do brines.
2. I like to start my fire with hickory, then wet applewood on top.
3. I keep a can on applecider vinegar on the rack, while cookin'
4. The secret to good BBQ- LET IT SIT! Don't peak under the cover, don't move it, DON'T TOUCH MY MEAT!!
5. I like to put the meat in a cast iron pan while cooking. Makes it easy to remove, it kind of "steams" in it's own juices, and makes it easy to sauce.
6. Sauces go on during the last 15 minutes. Add a coat, cover, add a second coat when dry, cover. I do about 5 coats.
7. Need to have extra sauce for dippin'! I keep a pot on the grill during the last hour so it gets nice and warm (and smokey ).

 

[IronWing]

Starns BBQ, Paducah, KY.
English's BBQ, Cave-in-Rock, IL (actually, a trailer along the road just outside Cave-in-Rock, IL)

After that, Carolina BBQ.

 

[spidey07]

Originally posted by: Fritzo

Originally posted by: spidey07

Originally posted by: Fritzo
I do

Seriously...I have awards and things!

I want a rub recipe and wood selection stat.

1. I don't do rubs. I do brines.
2. I like to start my fire with hickory, then wet applewood on top.
3. I keep a can on applecider vinegar on the rack, while cookin'
4. The secret to good BBQ- LET IT SIT! Don't peak under the cover, don't move it, DON'T TOUCH MY MEAT!!
5. I like to put the meat in a cast iron pan while cooking. Makes it easy to remove, it kind of "steams" in it's own juices, and makes it easy to sauce.
6. Sauces go on during the last 15 minutes. Add a coat, cover, add a second coat when dry, cover. I do about 5 coats.
7. Need to have extra sauce for dippin'! I keep a pot on the grill during the last hour so it gets nice and warm (and smokey ).

Hell yeah. Now we're BBQing.

Let that thing sit....don't touch it, don't do nuttin'...don't peak, don't open the cover...love the apple wood, but prefer peach.

No mop?

 

[spidey07]

Originally posted by: ironwing
Starns BBQ, Paducah, KY.
English's BBQ, Cave-in-Rock, IL (actually, a trailer along the road just outside Cave-in-Rock, IL)

After that, Carolina BBQ.

Dude, I live in KY and KY doesn't have great BBQ. I wish they did.

man, I really need to open a restaurant.

Anybody have a carolina burger? OMG! Sex on a bun - burger, cheese, chili, slaw, mustard.

 

[IronWing]

Originally posted by: spidey07

Originally posted by: ironwing
Starns BBQ, Paducah, KY.
English's BBQ, Cave-in-Rock, IL (actually, a trailer along the road just outside Cave-in-Rock, IL)

After that, Carolina BBQ.

Dude, I live in KY and KY doesn't have great BBQ. I wish they did.

man, I really need to open a restaurant.

Anybody have a carolina burger? OMG! Sex on a bun - burger, cheese, chili, slaw, mustard.

If you want good BBQ in Kentucky you have to head to the delta. There is no good BBQ in KY east of the Jackson Purchase. It is a whole different world over there, whole different culture, whole different cuisine.

 

[Excelsior]

Plus i don't care for how everything comes with cole slaw, hush puppies, beans, or other generally nasty sides.

Whoa..whao. Hush puppies are far from nasty. Little golden nuggets of awesome is more like it. And green beans are great too.

 

[WildHorse]

Santa Maria, California.

Santa Maria style BBQ is world famous.

http://www.santamaria.com/visit/section_visitor/barbecue.html

http://www.poquitos.com/smstylebbq.html

 

[ElFenix]

Originally posted by: spidey07

We're just going to have to SEVERELY disagree on this one. Beef just doesn't lend itself to "melt in your mouth" texture and taste of BBQ. It's just a different means of cooking.

whoever has made brisket for you before has sucked at it.

 

[jbWHO]

i grew up in kc & loved hayward's bbq

now i live in ohio & can't find any good bbq place

 

[Fritzo]

Originally posted by: jbWHO
i grew up in kc & loved hayward's bbq

now i live in ohio & can't find any good bbq place

Montgomery Inn in Cinci, Shorty's and City-Q in Toledo, and there's a chain called "Sticky-Q" going around that makes excellent BBQ. These are all good places

 

[vi edit]

Originally posted by: OS

Originally posted by: vi_edit
The pig is the perfect creature.

Do cows have bacon? No.
Do cows have ribs as good as a baby back? No.
Does sausage come from cows? No.
Does brisket taste as good as Boston butt? No.

When it comes to BBQ, it's all about the piggy.

Brisket and chicken are for people that can't appreciate real 'Q.

I did 3 racks of b-backs on Sunday in sub zero temps. 6 hours of slow cooking goodness resulting in lip smacking, finger licking, tender juicy ribalicious heaven.

I don't get too caught up in styles/regions. I tend to do a Carlolina rub, but I like the more KC style sauce. I'm not fond of vinegar based sauces.

I use apple almost exclusively when I smoke. Rubs are home made and go heavy on the turbinado sugar, sea salt, and Hatch red pepper.

I'm sorry, but did you not also once say that innout was also greasy junk? Nothing personal, but atleast now i know you have no taste.

Pork is a generally nasty and low class meat. The reason it's popular in the south is because it's cheap meat, pigs are easy to keep and grow fast.

The need to season pork with lots of sugar and spices is because the meat inherently sucks, you need to add all that flavor to mask it. Slow cooking pork is because the meat is tough, so the slow cooking masks another crappy aspect of the meat. It's like using bandaid upon bandaid to make a sucky meat any good.

I'll give bacon and ribs are decent, but they are cheap thrills. They have nothing on filet, prime rib, ribeye, etc.

I never said In 'n Out was greasy junk. I said that it simply was overhyped by zealous loyalists.

As far pork being "low class", we'll have to agree to disagree. Many cuts of beef need some sort of seasoning or marinade to bring a little zest to them. About the only exception is the Ribeye(and the prime rib), and that's not even the meat that making the flavor, it's the marbled fat. Even a ribeye typically gets a dash of salt, pepper, and garlic on it before it hits the grill.

It's hard to compare cooking styles between pork and beef. With most (steak) cuts of beef it's not a big deal if it's not cooked all the way through. There's not really any physical health concerns if it's not cooked past the killing point of bacteria in the middle. You can still eat it. You can sear the outside and still leave the inside tender and juicy. You have a lot more flexibility with cooking styles that way. And even then, if you cook a steak all the way through till it's "well done" it's going to be like gnawing on a tire. It's the fact that you can get away with it not being fully cooked that provides the flavor and tenderness.

With pork(and chicken) you have to cook them all the way through for it to be safe. There's really only one good way to make them both fully cooked and tender - that's low and slow. High temps will dry them out and leave them chewy.

A properly cooked chicken breast or pork chop/loin can be cut with a fork. Just like a steak. It's not a "low class" meat. It's just different. And for the money and the flavor, I'd gladly take a pork loin over a beef filet. At least the pork has a flavor. Plain old beef flilets are just bland...and overhyped. Kind of like In 'n Out.

 

[SampSon]

The best BBQ isn't on that list.