re: Which southern state has teh best BBQ?

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I mean, I get what you're saying, but where else are you going to find an unbiased panel of people. You can't pick people from the southern states because everyone will prefer their own. Hipsters' taste buds are no different than anyone else's

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You could do a blind tasting. I mean, the one chick says " it looks so dead" and they all look at their plates like there's an alien sitting on it. I'm not gonna count any of those Yankees opinions for much.

I'm sure it's not an original idea, but they're aren't many of them around.

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No love for the Cochon de Lait?

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I love cochon de Lait, but in a restaurant setting a cajun microwave would have a difficult time passing the health code.

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I want to start a BBQ restaurant and bring some quality BBQ to South La. Think Memphis dry rub ribs with creole flavors. Pulled Pork with an Afro-Caribbean twist...

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Would be an excellent idea. Memphis rub is a Mediterranean blend, so if you could mix some allspice, ground clove, scotch bonnets and other bold Caribbean/Afro flavors you might be on to something. Just saw the farmers market by my parents place has Alligator Ribs frozen. I might grab some and throw them on the smoker since I just got in town Saturday.

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I'm sure it's not an original idea, but they're aren't many of them around.

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Even if there are, Louisiana needs to take the lead and do their best to enter the BBQ scene. BBQ Shrimp, while delicious isn't BBQ. Which btw I was out in Windermere, FL last month and I ordered BBQ shrimp at a restaurant there. They brought me shrimp with BBQ sauce. There wasn't a description, but I should have asked.

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I love cochon de Lait, but in a restaurant setting a cajun microwave would have a difficult time passing the health code.

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Health codes? They are just suggestions.

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Would be an excellent idea. Memphis rub is a Mediterranean blend, so if you could mix some allspice, ground clove, scotch bonnets and other bold Caribbean/Afro flavors you might be on to something.

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I've been playing with the idea some recently. Getting the scotch bonnet heat right is a bit of a challenge using it in powdered form for a rub. The allspice, nutmeg, and clove in the rub does something awesome to pork. Next time I'm going to add a little ground ginger and lime zest. It's quite the balancing act to get it all in the right proportions.

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Even if there are, Louisiana needs to take the lead and do their best to enter the BBQ scene.

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BBQ just isn't as vital to the Louisiana food scene. Cajun/Creole cooking has such a hold here, BBQ is an afterthought. It's also why I think there's oppertunity for people to adopt some of the creole flavor traditions and do some damn strong BBQ that is completely unique to Louisiana.

Like smoked Alligator Ribs with a cajun accent to the rub. Cayenne pepper, granulated onion, chili powder, granulated garlic, and a little celery seed. Smoke it over some oak logs. Unique dish to this part of the world and Im certain would be tasty.

Williamsburg County, SC. Home to Scott's BBQ in Hemingway and Brown's BBQ in Kingstree. Not all of SC does mustard based BBQ. The Pee Dee region of SC is all pepper vinegar.

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Can not take serious when the show ribs cooking on a damn Webber Grill

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You can fix some quality ribs on a Weber grill if coupled with a smokenator. I'm digging the KJ in your avy

It's a suckling pig...you know, like still on its mother's milk.

Merci beaucoup

Had memphis, NC, KC, and TX bbq and I'm still partial to how they do in Alabama. Heck Birmingham alone has some amazing bbq. But I was raised there so I'm partial.

Some of the best bbq I've had in Texas, believe it or not, is at Corkscrew bbq in The Woodlands.