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Posted on 3/22/13 at 1:45 pm to NYCAuburn
quote:
Yup, it is, you will be hard pressed to find a mustard based sauce in the north
You will be hard pressed to find any bbq sauce in the north
Posted on 3/22/13 at 1:45 pm to bbvdd
Other regions rely on a special sauce, rub, secret ingredient, marinade, you name it. Down here, you put salt and pepper on a brisket, and if you know how to cook it right, it can be the best piece of smoked meat you'll ever taste. And if you've had brisket that tastes like leather or beef jerky, save your comments, because whoever cooked it didn't do it right.
I know pork is "traditional". But if that's all you care about, dig a hole in the ground and throw a pig directly on some hot coals. That's about as traditional as it gets. I'm all for tradition, don't get me wrong...unless someone comes up with a noticeably better way to do it. Pork barbecue is good, don't get me wrong. I smoked a pork butt just last weekend and it was delicious. But I had to really dig through the spice cabinet and doctor it up, and once I finished prepping it, I didn't look at it until several hours later. In a BBQ school, pork butt would be the 101 level course. Brisket would be the senior design project with a cranky professor who would fail you if you looked at him funny. But once you figure it out and get it right, there is nothing more rewarding in the whole world of smoked meat.
Both are delicious, I'm not discounting pork. It's much easier to make a great pulled pork sandwich than a great brisket. But when it comes down to it, beef is far and away the superior meat.
ETA: and don't even get me started on sauce. After spending literally all day outside cooking a brisket, nothing breaks my heart more than seeing someone pour sauce all over it. Except maybe seeing someone trim the fat cap off, that's probably worse. But sauce is 2nd worst.
I know pork is "traditional". But if that's all you care about, dig a hole in the ground and throw a pig directly on some hot coals. That's about as traditional as it gets. I'm all for tradition, don't get me wrong...unless someone comes up with a noticeably better way to do it. Pork barbecue is good, don't get me wrong. I smoked a pork butt just last weekend and it was delicious. But I had to really dig through the spice cabinet and doctor it up, and once I finished prepping it, I didn't look at it until several hours later. In a BBQ school, pork butt would be the 101 level course. Brisket would be the senior design project with a cranky professor who would fail you if you looked at him funny. But once you figure it out and get it right, there is nothing more rewarding in the whole world of smoked meat.
Both are delicious, I'm not discounting pork. It's much easier to make a great pulled pork sandwich than a great brisket. But when it comes down to it, beef is far and away the superior meat.
ETA: and don't even get me started on sauce. After spending literally all day outside cooking a brisket, nothing breaks my heart more than seeing someone pour sauce all over it. Except maybe seeing someone trim the fat cap off, that's probably worse. But sauce is 2nd worst.
This post was edited on 3/22/13 at 1:50 pm
Posted on 3/22/13 at 1:46 pm to shifty94
Good BBQ doesn't need sauce - the sauce is just a condiment. Sometimes I like mayo on a ham sandwich, sometimes mustard, sometimes something else. They're condiments - not the ham itself, which is just fine without them.
I like BBQ, without sauce if it's prepared right. Sometimes I like a sweet sauce, sometimes a vinegar sauce, sometimes spicy. But they're just condiments. They can all compliment the meat - it's just a matter of your preferred taste.
I do, however, love a good Memphis style sandwich with slaw on it. :jump1:
I like BBQ, without sauce if it's prepared right. Sometimes I like a sweet sauce, sometimes a vinegar sauce, sometimes spicy. But they're just condiments. They can all compliment the meat - it's just a matter of your preferred taste.
I do, however, love a good Memphis style sandwich with slaw on it. :jump1:
Posted on 3/22/13 at 1:49 pm to starkag
quote:
beef is far and away the superior meat
This is true across the board and is evident by the fact that you can buy pork chops for $.99/lb at the grocery store, whereas the cheapest ground beef you can find is about $2.79.
Posted on 3/22/13 at 1:50 pm to starkag
quote:
, beef is far and away the superior meat.
Posted on 3/22/13 at 1:52 pm to robby1220
quote:
quote:
beef is far and away the superior meat
This is true across the board and is evident by the fact that you can buy pork chops for $.99/lb at the grocery store, whereas the cheapest ground beef you can find is about $2.79.
I don't necessarily agree. For BBQ, I prefer pork. Beef and pork roasts can both be awesome. And I'd love to know where you can get pork chops for $.99/lb - not anywhere around here, and Missouri is a big pork state.
Posted on 3/22/13 at 1:55 pm to TreyAnastasio
quote:
You will be hard pressed to find any bbq sauce in the north
not sure if serious. Is it as prevelant as in the south? no. But there BBQ everywhere and sauce at every store. However good luck trying to find a mustard based sauce in the grocery
Posted on 3/22/13 at 1:57 pm to starkag
quote:
beef is far and away the superior meat.
Eh, I love some good brisket, but I don't think that's true.
Posted on 3/22/13 at 1:58 pm to NYCAuburn
If by sauce at every store you mean KC Masterpiece and whatever Kraft makes. Thats not real BBQ sauce. There are also no BBQ restaurants up here. We finally got one a few months ago. Its fricking bomb.
Posted on 3/22/13 at 1:58 pm to starkag
I'd also like to add that "Texas Style Barbecue" is more defined by the simplicity of it than beef vs. pork. Other places, most notably Kansas City, do briskets regularly. And they slather them in mustard, marinade them, inject them, etc. A good brisket doesn't need anything more than salt and pepper, at any point in the cooking/eating process. That's something we stick to here, and the true defining characteristic of Texas BBQ.
Posted on 3/22/13 at 1:59 pm to starkag
Brisket is good on passover. BBQ is pork.
Posted on 3/22/13 at 2:00 pm to semotruman
quote:
I'd love to know where you can get pork chops for $.99/lb
Come to N. Georgia if you want to stock up on cheap pork then, I guess. I assumed it was that way pretty much everywhere. Beef is through the roof, pork is dirt cheap, and chicken (my fav) is on sale every week at at least 1 grocery store in town.
Posted on 3/22/13 at 2:01 pm to starkag
I don't understand the whole beef vs pork angle anyway. Both are good if you do it right.
Sauce on BBQ is like ketchup on a steak. You only need it if you're eating a janky piece of meat.
Sauce on BBQ is like ketchup on a steak. You only need it if you're eating a janky piece of meat.
Posted on 3/22/13 at 2:16 pm to The Sultan of Swine
1. memphis
2. SC mustard
dgaf about the rest
ETA: I see the discussion has turned to brisket. I love good brisket but it is not BBQ. No matter what some Texan (who thinks texas is the only place to get good brisket) thinks or says.
2. SC mustard
dgaf about the rest
ETA: I see the discussion has turned to brisket. I love good brisket but it is not BBQ. No matter what some Texan (who thinks texas is the only place to get good brisket) thinks or says.
This post was edited on 3/22/13 at 2:27 pm
Posted on 3/22/13 at 3:15 pm to dedfella
Memphis
Texas
SC
NC
KC
Texas
SC
NC
KC
Posted on 3/22/13 at 3:18 pm to NachoReb
Lil Dooeys 
I guess you would classify it with Memphis BBQ but they do or did have a restaurant in North Carolina.
I guess you would classify it with Memphis BBQ but they do or did have a restaurant in North Carolina.
Posted on 3/22/13 at 3:34 pm to dedfella
Sorry I sort of derailed a bit. Still want to emphasize that I do enjoy other styles, if its slow smoked, it's hard to go too wrong. My 1. is obviously Texas style, and I'll defend that til I die (I'm not even originally from Texas, fwiw).
2nd place for me, I guess I like baby back ribs better than spare ribs. Thats not real common here, but I find they're leaner and consistently more tender. The argument against them is that because spares have more fat, they have more flavor. I can agree with that, but I have no problem dressing up ribs and making them taste better. So baby backs, a sweet-ish dry rub, sauce on them about 15 minutes until they come off the cooker, so they're just a little bit wet, but not messy. So, whatever that style is, that's my 2nd place. I guess that would be closest to Memphis, though not quite as sweet for my tastes. Correct me if you have something closer.
I have tried the NC style vinegar sauce once before. And it didn't taste bad by any means, but good grief, that much vinegar was too much for me. Cleared my sinuses out in a hurry.
In case yall haven't figured out, I kinda love barbecue. Thanks for making me hungry.
2nd place for me, I guess I like baby back ribs better than spare ribs. Thats not real common here, but I find they're leaner and consistently more tender. The argument against them is that because spares have more fat, they have more flavor. I can agree with that, but I have no problem dressing up ribs and making them taste better. So baby backs, a sweet-ish dry rub, sauce on them about 15 minutes until they come off the cooker, so they're just a little bit wet, but not messy. So, whatever that style is, that's my 2nd place. I guess that would be closest to Memphis, though not quite as sweet for my tastes. Correct me if you have something closer.
I have tried the NC style vinegar sauce once before. And it didn't taste bad by any means, but good grief, that much vinegar was too much for me. Cleared my sinuses out in a hurry.
In case yall haven't figured out, I kinda love barbecue. Thanks for making me hungry.
Posted on 3/22/13 at 4:06 pm to The Sultan of Swine
4. Carolina (that mustard and vinegar sauce is gross)
3. Texas
2. KC
1. Memphis
3. Texas
2. KC
1. Memphis
Posted on 3/22/13 at 4:09 pm to starkag
quote:
In case yall haven't figured out, I kinda love barbecue
This we can agree on. I really like Texas BBQ, I just like Memphis/NC a little better.
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