If SEC Football was BBQ Competition | Page 7 | SECRant.com
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TeLeFaWx
Tennessee Fan
College Station, TX
Member since Aug 2011
16428 posts
 Online 

re: If SEC Football was BBQ Competition


I did see a group of older looking gumps at a local BBQ joint in College Station, asking to sample stuff. Do they really not have brisket in Dixie? If not, y'alls opinions are worthless.





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boxerbulldawg
Georgia Fan
Vagrant
Member since Aug 2013
130 posts

re: If SEC Football was BBQ Competition


quote:

I live in Austin and always try to hit Snow's on the way to a game in CS on a Saturday morning. Get there after about 11 and you will be lucky if any brisket is left. Get there at Noon and they typically just have a few links of sausage (ribs, chicken, and turkey gone). It is in BFE and its not even on the main path going through Lexington. Just has a couple tiny signs off the road directing you there. Starting at 8AM though they open and it goes fast, they sell about 70 briskets in 3 hours or so. The guys who run it have regular jobs and just make it Friday night and are drinking beer by 1pm on Saturday, not a bad gig.


Have you ever had Milt's in Kyle? Classic hole in the wall kick arse BBQ






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WildcatMike
Kentucky Fan
Lexington, KY
Member since Dec 2005
19810 posts

re: If SEC Football was BBQ Competition


Jacks in Nashville.

Any BBQ joint in Owensboro, KY.

Memphis for ribs

I agree, TTown and Bama underrated for BBQ.

Texas is only good for Beef BBQ.

And I can smoke some damn good Boston butt and baby backs with hickory and apple. Key is a good dry rub. Slow and low on the Akorn.

<-----------not bad with whole chickens.






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Indfanfromcol
LSU Fan
LSU
Member since Jan 2011
10973 posts

re: If SEC Football was BBQ Competition


quote:

I did see a group of older looking gumps at a local BBQ joint in College Station, asking to sample stuff. Do they really not have brisket in Dixie? If not, y'alls opinions are worthless.



Of course they do. But it won't be as good as Texas's brisket, just like Texas's pork won't be as good as the rest of the south.







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hogminer
Arkansas Fan
Beautiful View, AR.
Member since Apr 2010
3974 posts

re: If SEC Football was BBQ Competition


quote:

BBQ here (at least in BR) SUCKS!


There is some good Q in Louisiana. I'm just messin around with my coonass brethren. I thought Firehouse BBQ in Denham Springs was really good. I had some awesome ribs at a joint called red ribs in
Natchitoches a couple of years ago.






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GumpMaster&Commander
Arkansas Fan
Member since Aug 2013
2248 posts

re: If SEC Football was BBQ Competition


quote:


Memphis BBQ or GTFO.


Amen. Yankees don't know nothing about cue.






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TeLeFaWx
Tennessee Fan
College Station, TX
Member since Aug 2011
16428 posts
 Online 

re: If SEC Football was BBQ Competition


quote:

Of course they do. But it won't be as good as Texas's brisket, just like Texas's pork won't be as good as the rest of the south.


Meh. Put some jalapenos in there, and we do alright. Dixie does pork all varyingly somewhat okay, maybe marginally better than Texas. Texas does beef perfect. Think of pork as offense. Beef as defense. You don't win championships without defense.






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Indfanfromcol
LSU Fan
LSU
Member since Jan 2011
10973 posts

re: If SEC Football was BBQ Competition


Haven't been there in Denham, only places in BR. Maybe my taste buds have just be spoiled by BBQ from my home city and Memphis BBQ all my life.





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Indfanfromcol
LSU Fan
LSU
Member since Jan 2011
10973 posts

re: If SEC Football was BBQ Competition


quote:

Think of pork as offense. Beef as defense. You don't win championships without defense.



So your saying A&M is all pork with no beef?
























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TeLeFaWx
Tennessee Fan
College Station, TX
Member since Aug 2011
16428 posts
 Online 

re: If SEC Football was BBQ Competition


quote:

So your saying A&M is all pork with no beef?


That was the joke, yes.






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GumpMaster&Commander
Arkansas Fan
Member since Aug 2013
2248 posts

re: If SEC Football was BBQ Competition


quote:

Meh. Put some jalapenos in there, and we do alright. Dixie does pork all varyingly somewhat okay, maybe marginally better than Texas. Texas does beef perfect. Think of pork as offense. Beef as defense. You don't win championships without defense.


Shut up Texican. Tacos are your specialty.






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LegacyAggie
Texas A&M Fan
Member since Sep 2011
634 posts

re: If SEC Football was BBQ Competition


quote:


Respectfully disagree. While I get yall's points, BBQ sauce is to BBQ as to salsa is to mexican food. It's the base and the icing on the cake. So many great choices to escalate the flavors with heat, sweet whatever. Good slow smoke after rub, and delicious sauce to boot, ala ribs.


No. I won't allow your stupidity to continue under the guise of an opinion. You don't put A1 on a fine steak, you don't put BBQ sauce on fine meat. Do it with the slop you cook.






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I Ham That I Ham
Arkansas Fan
Oh Lord, it's hard to be humble
Member since Jan 2012
8140 posts

re: If SEC Football was BBQ Competition


quote:

BBQ sauce on fine meat


But you do put it on BBQ meat.

Sorry, but your brisket isn't "fine meat". It just isn't. We're not talking about Kobe beef or filet mignon from a Michelin starred restaurant here.

It doesn't need to be swimming in it or anything but there isn't anything wrong with some sauce.






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GumpMaster&Commander
Arkansas Fan
Member since Aug 2013
2248 posts

re: If SEC Football was BBQ Competition


Texicans





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I Ham That I Ham
Arkansas Fan
Oh Lord, it's hard to be humble
Member since Jan 2012
8140 posts

re: If SEC Football was BBQ Competition


they should stick to their burritos





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GumpMaster&Commander
Arkansas Fan
Member since Aug 2013
2248 posts

re: If SEC Football was BBQ Competition


quote:

they should stick to their burritos


Exactly.






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madmaxvol
East Tennessee St. Fan
Member since Oct 2011
2269 posts

re: If SEC Football was BBQ Competition


quote:

Jacks in Nashville.


My freakin favorite....






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semotruman
Missouri Fan
Officially in Dixie
Member since Nov 2011
17422 posts

re: If SEC Football was BBQ Competition


quote:

quote: Name one BBQ place in Columbia, MO that serves edible food End of debate

Lutz's and Smokin' Chicks. Both very good, but I prefer Jack Stack's in KC. Or the Pilot House in cape Girardeau.






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aggressor
Texas A&M Fan
Austin, TX
Member since Sep 2011
3415 posts

re: If SEC Football was BBQ Competition


quote:

quote:

Respectfully disagree. While I get yall's points, BBQ sauce is to BBQ as to salsa is to mexican food. It's the base and the icing on the cake. So many great choices to escalate the flavors with heat, sweet whatever. Good slow smoke after rub, and delicious sauce to boot, ala ribs.



No. I won't allow your stupidity to continue under the guise of an opinion. You don't put A1 on a fine steak, you don't put BBQ sauce on fine meat. Do it with the slop you cook.


I think the right answer is in between. The meat MUST be great by itself with nothing added. You should be able to just savor it alone and make your taste buds explode with a multi level flavor profile of smoke, spice, and savory flavors. Then if you wish you can add a sauce to give you yet another flavor profile as well.

I am a Texan but my Mom is from South Carolina and I grew up with both. The problem with most of the places we would go to in in SC is far too many actually pre mix the pork with a strong vinegar sauce and I can barely eat it. I like a little vinegar but it is very easy to overpower it. Same with mustard but not quite as sensitive. Texas sauces tend to focus more on spicy/pepper with a tomato base but they vary significantly.

As for the pork/beef debate it comes down to this for me. The best pork loin in the world will never be able to beat out a filet. If both are cooked to perfection the beef will win because it is a better meat. Pork is far more forgiving though, brisket is very tricky and sensitive. It also dries up fast. That's actually why you need to go to a BBQ place that sells out fast and has a line if you want brisket. That way they are slicing up each brisket almost whole so it doesn't have a chance to sit and dry out.

Pork OTOH dries out much more slowly. You really need to wrap it and spritz it with apple juice or something similar imo though. If you don't it will almost always turn out dry and most of the fat rendering flavor just goes in to the bottom of the smoker. If you cook it right though it will stay moist for quite a while. You also have much more forgiveness in overcooking it, whereas with brisket if you don't pull it off between 190 and 200 internal temp its not going to turn out right.






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swinetime
Arkansas Fan
Member since Apr 2013
294 posts

re: If SEC Football was BBQ Competition


only steers and queers think BBQ beef is better than pork. As for KC if you have to overload it with sauce then you didn't smoke it very well.





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