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re: Does South Carolina have the worst BBQ of the final 4 teams?
Posted on 3/27/17 at 9:51 pm to BowlJackson
Posted on 3/27/17 at 9:51 pm to BowlJackson
quote:
That doesn't even look appetizing
I would eat that entire plate of ribs right now .
0
Posted on 3/27/17 at 9:55 pm to fareplay
Some of the best BBQ i ever had was a block or two from the College of Charleston about two weeks ago. Named after 2 dudes and right across the street from the H&M on King Street. I would highly recommend it to any BBQ snob who thinks SC can't do BBQ. Now North Carolina? 
Posted on 3/27/17 at 9:56 pm to MullenBoys
You're more than entitled to your opinion, I respect that. But so many mass produced sauces, Sweet Baby Ray's included, are way too sweet. A mediocre homemade sauce will beat the ever loving shite out of any store bought sauce.
I am with you, though, that I will slather stuff other than pulled pork or chicken or ribs in BBQ sauce, if for no other reason than to try some new flavors together. A lot of times it leads to good eating.
I am with you, though, that I will slather stuff other than pulled pork or chicken or ribs in BBQ sauce, if for no other reason than to try some new flavors together. A lot of times it leads to good eating.
Posted on 3/27/17 at 10:01 pm to MaroonNation
Jim and Nick's? Sir, you may kindly see yourself the frick out of here. Firey Ron's Home Team, Smoke, Bessinger's, Duke's, Lewis (overpriced but good), are all better than Jim n Nicks. That's not opinion, that's fact.
Posted on 3/27/17 at 10:03 pm to crispyUGA
BBQ snob^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ 
I have eaten sweet-arse brown sugar bbq all my life. As i get older my appreciation for the mustard base has grown. Im of German heritage too so that probably has a lot to do with it. They also,had the only sweet tea in South Carolina that tastes like Mississippi sweet tea.
I will say though they have won a shite ton of awards for you to discount them. Their buffalo wings were off the chain too.
I have eaten sweet-arse brown sugar bbq all my life. As i get older my appreciation for the mustard base has grown. Im of German heritage too so that probably has a lot to do with it. They also,had the only sweet tea in South Carolina that tastes like Mississippi sweet tea.
I will say though they have won a shite ton of awards for you to discount them. Their buffalo wings were off the chain too.
This post was edited on 3/27/17 at 10:12 pm
Posted on 3/27/17 at 10:06 pm to MaroonNation
Yeah, I take my BBQ seriously. I grew up in Ga, but my loves had always been SC and NC BBQ sauces. Those were my old family recipes.
Posted on 3/27/17 at 10:09 pm to crispyUGA
quote:
Ga,
Brunswick stew represent.
The best stew I have ever eaten was from a little grocery store / meat market in Lincolnton, GA.
Posted on 3/27/17 at 10:18 pm to weagle99
quote:
Brunswick stew represent
"Real" Brunswick stew is made with squirrel, and preferably Fox squirrel.
Oh, and it's about time for this link...
The BBQ Song.
This post was edited on 3/27/17 at 10:22 pm
Posted on 3/27/17 at 10:22 pm to crispyUGA
quote:
You're more than entitled to your opinion, I respect that. But so many mass produced sauces, Sweet Baby Ray's included, are way too sweet. A mediocre homemade sauce will beat the ever loving shite out of any store bought sauce. I am with you, though, that I will slather stuff other than pulled pork or chicken or ribs in BBQ sauce, if for no other reason than to try some new flavors together. A lot of times it leads to good eating.
At least Sweet Baby Ray's beats the chit out of Kraft and the other crappy Bbq sauces. Homemade is best you are right. But like I said, if I'm taking a shortcut, then Sweet Baby Ray's it is!
Posted on 3/27/17 at 10:24 pm to MullenBoys
My shortcut sauce is a 50-50 mix of Texas & Vin
Posted on 3/27/17 at 10:28 pm to MullenBoys
You're very right, SBR is the only way to go if you're going store bought. I'll use their cola-Q sometimes on short ribs.
Posted on 3/27/17 at 10:30 pm to MaroonNation
quote:
As i get older my appreciation for the mustard base has grown. Im of German heritage too so that probably has a lot to do with it
Soooo... let me guess, you like BBQ Knackwurst, bratwurst, Schnitzel, Sauerbraten and Mettwurst?
Posted on 3/27/17 at 10:55 pm to tylerdurden24
quote:
tylerdurden24
You sir are correct.
Posted on 3/27/17 at 10:56 pm to randomways
quote:
You just had to bring up barbecue. Quick, let's find a less controversial topic for a board full of Southerners and Texans (and Missourians, for some ungodly reason). Suggestions for topics less likely to start a war:
Abortion
Donald Trump
Cam Newton
Racism
Apple vs Windows
Homosexuality
Religion
Nick Sab...ah, nevermind. That one's worse.
random killing the game as always... Also, I'm with you durds on the appreciation of all styles. My lone exception is white bbq sauce... don't do mayo in any context so that one doesn't work for me... but I can appreciate that it's a personal taste thing... I certainly prefer vinegar based bbq sauces first, with an appreciation of a wide array of others... Mustard is way down from *most* places, but I had a really good Habañero Mustard Q not too long ago, so it just takes the right sauce for me. I can't really get with the SC style hash... it's ok, just never found one that I loved. Some popular local spot that my family picks a lot in Orangeburg is probably the one I enjoyed the most, and also a solid mustard sauce there (not spectacular, but solid for a straightforward approach).
Interestingly enough though, I will say that argument was remarkably similar to the MSB post on College v. Pro basketball, and if you can't enjoy one, you aren't a true basketball fan... blah blah blah.
Lastly, BBQ spots are judged by me (you frickers can do whatever you want) on these criteria in order:
1) Pulled Pork - I enjoy a good Brisket for sure, but if I'm trying a place out for the first time, unless someone I trust implicitly says I should order the Brisket I'm going pork... if you can't get that right just hang it up... the meat practically begs to be barbecued. Bonus points for actually carding out the big pieces of fat...
2) Sauce(s) - At a minimum there should be something other than a "sweet" option. Vinegar is my personal fav, but anything in the tangy to spicy variety can hit the spot if done right. Will do a mustard occasionally, particularly if given a nice spicy bite. Also, do not sauce my meat for me...
3) Mac & Cheese - Weird thing for me, but when I get BBQ, there are a few sides that I inevitably will feel up for. Mac & Cheese can be such a throwaway dish for some places, that it helps to get a feel for just how much effort they put in.
4) Brunswick Stew - Everyone has their own take on this... good judge of creativity
5) Collards/Greens - Have some substance... don't just give me overboiled salty greens...
Posted on 3/27/17 at 11:00 pm to fareplay
quote:
Mustard based? Seriously? RIP Kentucky
I think I visited one of those Maurice's BBQ places up around Irmo while playing in a USTA tennis tournament at the Coldstream Country Club around 2002 or 2003. I ate some of their mustard-based BBQ - was the first time to my knowledge I ever ate it.
I've always preferred vinegar-based BBQ, and pretty much all the BBQ restaurants where I grew up served vinegar-based BBQ pork...
Of course for chicken and spare ribs I always like the traditional style BBQ - that uses mustard powder I guess, but also vinegar, ketchup, brown sugar, pepper, plus a bunch of other stuff too....
This post was edited on 3/27/17 at 11:04 pm
Posted on 3/27/17 at 11:02 pm to SCgamecock2988
Maurice's Carolina Gold BBQ all day long. Great sauce. Its the original everyone else copies.
Posted on 3/27/17 at 11:05 pm to Lonnie Utah
quote:
"Real" Brunswick stew is made with squirrel, and preferably Fox squirrel.
Have you seen the fox squirrels in Brunswick, GA. (Coastal GA College campus always had a ton.) Those things are bigger than some peoples' dogs.
As far as Brunswick Stew Recipes, I've got a family recipe that takes quite a bit of prep/work so unless I'm doing a giant batch or have a ton of time I'm a fan of starting with the Southern Soul recipe and then tweaking from there: LINK
(I use a homemade hot sauce over texas pete and may substitute for the cayenne with some alternative dried peppers muddled into a paste for example. Also, they say frozen corn in a pinch but just don't... limas sure... not the corn... get that shite fresh.)
Posted on 3/27/17 at 11:36 pm to fareplay
Yeah that blows. Do they still have that chain of BBQ places along the interstate owned by a Col Sanders in Confederate gray-type dude? Added bonus was getting to read his racist tracts while eating the shitty BBQ.
Posted on 3/28/17 at 12:54 am to MaroonNation
quote:
Some of the best BBQ i ever had was a block or two from the College of Charleston about two weeks ago. Named after 2 dudes and right across the street from the H&M on King Street. I would highly recommend it to any BBQ snob who thinks SC can't do BBQ. Now North Carolina?
Jim and Nick's is a chain with locations all over the place, including Colorado. Not exactly a shining example of SC barbecue.
Posted on 3/28/17 at 12:56 am to TigerJeff
quote:
Yeah that blows. Do they still have that chain of BBQ places along the interstate owned by a Col Sanders in Confederate gray-type dude? Added bonus was getting to read his racist tracts while eating the shitty BBQ.
Maurice's is firmly in the top tier of SC BBQ joints.
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