re: If SEC Football was BBQ Competition

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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.

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

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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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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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Memphis BBQ or GTFO.

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Amen. Yankees don't know nothing about cue.

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

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That was the joke, yes.

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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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Shut up Texican. Tacos are your specialty.

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BBQ sauce on fine meat

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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.

they should stick to their burritos

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Jacks in Nashville.

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My freakin favorite....

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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 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.