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re: Rank SEC states by their BBQ (Missouri spinoff)
Posted on 8/13/17 at 12:38 pm to Korin
Posted on 8/13/17 at 12:38 pm to Korin
quote:If that is your qualification then you should be at the bottom or off the list all together. The sides are better at Sonny's than the meat.
We should at least by in the top half since we still have Sonny's.
2
Posted on 8/13/17 at 12:47 pm to Bass Tiger
Nothing wrong with using a grill for a smoker, but a decent smoker won't cost $1000. You can buy a cheap smoker and augment it (or not. Many are fine as they are).
If you do want to augment a "cheap" smoker I would suggest moving your thermometer down as close as you can to where your meat sits. Many are too high in the barrel.
Some smokers need longer chimneys for pulling smoke- every smoker seems different for that.
My main problem with "off the rack" smokers is the thin metal used for the firebox. If you have a welder or know someone that does, insulating your firebox with thicker metal will save you so many headaches when it comes to heat control. Pay a friend off in BBQ.
If you do want to augment a "cheap" smoker I would suggest moving your thermometer down as close as you can to where your meat sits. Many are too high in the barrel.
Some smokers need longer chimneys for pulling smoke- every smoker seems different for that.
My main problem with "off the rack" smokers is the thin metal used for the firebox. If you have a welder or know someone that does, insulating your firebox with thicker metal will save you so many headaches when it comes to heat control. Pay a friend off in BBQ.
Posted on 8/13/17 at 12:50 pm to Diamondawg
quote:
If that is your qualification then you should be at the bottom or off the list all together. The sides are better at Sonny's than the meat.
You lie!
Posted on 8/13/17 at 1:04 pm to Korin
27 pages?!
holy poopstickas
realistically North Carolina needs to be on this list
holy poopstickas
quote:
#1 Texas #2 Tennessee #3 South Carolina #3 Missouri #4 Mississippi #5 Alabama #6 Georgia
realistically North Carolina needs to be on this list
This post was edited on 8/13/17 at 1:07 pm
Posted on 8/13/17 at 1:09 pm to Bass Tiger
quote:
Never tried ribs at that temp, but if it works would certainly cut down on the cook time
The trick for me at least is to not cook them to long. I always have a separate meat thermometer in one of the racks so I know when to pull them off.
These won't fall off the bone but the meat easily pulls from the bone.
Posted on 8/13/17 at 1:20 pm to AgCoug
quote:I have a digital meat probe with a cable rated to 600 degrees. I feed the probe in through the smoke port and dangle it (not touch any racks and such) and use that for box temp. Once closer to being ready, I insert the probe into the meat. Works pretty well. You just as well put a piece of tape over the stock thermometer. They are less than useless.
If you do want to augment a "cheap" smoker I would suggest moving your thermometer down as close as you can to where your meat sits. Many are too high in the barrel.
This post was edited on 8/13/17 at 2:18 pm
Posted on 8/13/17 at 3:01 pm to GetCocky11
quote:
Alabama is too low on your list.
I would agree, but I can't put it any higher than MS, and stay honest. At best, it's just as good.
Posted on 8/13/17 at 4:22 pm to AgCoug
If you use it, a $2000 smoker will cost you less than a $500 smoker, because it will last forever. The box store smokers last around 5 years. I got an egg because it's a good smoker, lasts a long time, and can be used as a grill. I do wish I had a good offset smoker, though.
Posted on 8/13/17 at 4:56 pm to Hugh McElroy
quote:I have a Masterbilt that is at least 10 years old. You have to take care of it and keep it covered though. I think it was $175 at Bass Pro.
The box store smokers last around 5 years. I got an egg because it's a good smoker, lasts a long time, and can be used as a grill. I do wish I had a good offset smoker, though.
I have been thinking of getting an offset smoker, if it's what I am thinking about. I have a natural gas grill for quick and convenience but my charcoal grill is on its last leg. Been thinking of an offset to serve dual role; grill and smoker. What's a good one?
Posted on 8/13/17 at 5:10 pm to Diamondawg
If you want something to serve as a grill and smoker, I recommend an egg. Most offsets are smokers only.
Posted on 8/13/17 at 6:04 pm to Reservoir dawg
quote:
quote:
Alabama is too low on your list.
I would agree, but I can't put it any higher than MS, and stay honest. At best, it's just as good.
This is the problem with list. BBQ is regional not state centric.
Memphis style BBQ is essentially Bama and Mississippi Delta BBQ. It's mostly pulled pork with sauce. Occasionally, you can also find a mustard based hot slaw that is extraordinary. Only difference for Bama is that they also have a BBQ chicken niche with a mayo-apple cider vinegar sauce that is pretty tasty.
ST Louis BBQ is more dry rub pork and KC area BBQ follows suit but has a beef brisket influence.
LA and TX are brisket. Except LA and east Tx BBQ places offer a cajun flavored menu with boudin and shrimp offerings. Personally, not a fan of brisket when compared to good pork or BBQ chicken. Most will disagree, but I've lived and or worked extensively in every state in the SE outside of FL and Arkansas, so it's my opinion.
The Carolinas have their clear vinegar based BBq that was an acquired taste for me when I'm the Bragg area, but honestly I grew to love it and have missed it since 2008.
GA is a mix between Bama/MS/Memphis style and the Carolinas depending on where you live/go.
I have lived in KY for 1.5 yrs off and on and can honestly say I've never eaten their BBQ, so I have no comment on it, other than I'm not sure they have a true KY style BBQ.
Also, never lived in FL but have spent a great deal of time in the panhandle, Tampa and Cape Canaveral areas and ... like KY... never enjoyed their BBQ or got a real sense that it was a "type."
No experience in Arky.
Posted on 8/13/17 at 6:18 pm to Diamondawg
quote:As a native of the great state of Florida, I apologize for that monstrosity called Sonnys. Btw, the cornbread sucks too. Last year I was forced to go to one against my will.
If that is your qualification then you should be at the bottom or off the list all together. The sides are better at Sonny's than the meat.
I ordered a burger.
Posted on 8/13/17 at 6:20 pm to Diamondawg
Can vouch for the bge. Get decent smoke to bbq just about anything, but I can get it up to 600 degrees to do a pizza or steak too. Add a lot of flavor to veggies too. Very versatile and easy to use.
Posted on 8/13/17 at 6:56 pm to Che Boludo
Dry rub pork ribs is an essential aspect of Memphis BBQ. Hard to talk about Memphis BBQ without dry rub.
Posted on 8/13/17 at 6:58 pm to Farmer1906
quote:I'll think about it. If I need to replace my smoker and my grill, maybe this is the answer. I can tell the wife I won it in a raffle.
Can vouch for the bge. Get decent smoke to bbq just about anything, but I can get it up to 600 degrees to do a pizza or steak too. Add a lot of flavor to veggies too. Very versatile and easy to use.
Posted on 8/13/17 at 7:59 pm to Che Boludo
quote:
This is the problem with list. BBQ is regional not state centric.
Memphis style BBQ is essentially Bama and Mississippi Delta BBQ. It's mostly pulled pork with sauce. Occasionally, you can also find a mustard based hot slaw that is extraordinary. Only difference for Bama is that they also have a BBQ chicken niche with a mayo-apple cider vinegar sauce that is pretty tasty.
ST Louis BBQ is more dry rub pork and KC area BBQ follows suit but has a beef brisket influence.
LA and TX are brisket. Except LA and east Tx BBQ places offer a cajun flavored menu with boudin and shrimp offerings. Personally, not a fan of brisket when compared to good pork or BBQ chicken. Most will disagree, but I've lived and or worked extensively in every state in the SE outside of FL and Arkansas, so it's my opinion.
The Carolinas have their clear vinegar based BBq that was an acquired taste for me when I'm the Bragg area, but honestly I grew to love it and have missed it since 2008.
GA is a mix between Bama/MS/Memphis style and the Carolinas depending on where you live/go.
I have lived in KY for 1.5 yrs off and on and can honestly say I've never eaten their BBQ, so I have no comment on it, other than I'm not sure they have a true KY style BBQ.
Also, never lived in FL but have spent a great deal of time in the panhandle, Tampa and Cape Canaveral areas and ... like KY... never enjoyed their BBQ or got a real sense that it was a "type."
No experience in Arky.
This is a good post.
Posted on 8/14/17 at 6:34 am to Reservoir dawg
Indeed.
Posted on 8/14/17 at 11:23 am to Che Boludo
quote:
ST Louis BBQ is more dry rub pork and KC area BBQ follows su
By dry rub do you mean grilling ribs and smothering them with BBQ sauce because that seems much more accurate.
Posted on 8/14/17 at 11:29 am to Che Boludo
quote:
No experience in Arky.
Arkansas is diverse. East and Central parts of the state are more Memphis style. The state borders OK,TX,MO,TN, and LA. so you get lots of different influences depending on where you go.
Posted on 8/14/17 at 12:02 pm to hogminer
quote:
Arkansas is diverse
I remember an episode of Man vs. Food where the guy went to a bbq place in Arkansas with something called Shut Up Juice. It looked like the most brutal spicy food challenge I've ever seen.
I love spicy food but damn.
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