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re: Does South Carolina have the worst BBQ of the final 4 teams?
Posted on 3/28/17 at 1:47 am to finestfirst79
Posted on 3/28/17 at 1:47 am to finestfirst79
quote:
Yes, seriously, and the stuff is pretty damn good. I prefer brisket in Texas or pork ribs in Memphis, and that's OK! We don't all have to be the same.
I prefer BBQ places that can do it all well. Brisket is hard to do right, and that's why most places outside of Texas don't even attempt it. However, when it is done right, it's the best kind of BBQ you can have, IMO. Pork is far more forgiving, and sauces can make or break it. That doesn't mean there aren't pork ribs in Memphis that are dank as frick... that just means that when everything is at it's very best, brisket is king, and it's really not that hard to pull off pork.
Meaning the best BBQ is in Texas. The presence of brisket, and the fact that people here know what they are doing, makes it have the most potential... and enough pork knowledge has spread to Texas that decent pork that comes with really good places in Texas, ain't that much behind the absolute best from somewhere else.
And it's not anyone's fault. It's just the nature of cattle ranches being in Texas and some grades of beef that are just absolutely dank. A 10 lb Akaushi brisket costs $120, and smoked to perfection is just about the best BBQ you can get. There just isn't a pork equivalent.
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Posted on 3/28/17 at 3:04 am to fareplay
I lived in SC for 3 years. Mustard based barbeque is AMAZING. I wish I could remember the name of it, but there was an awesome little BBQ joint in Charleston I would go to.
Posted on 3/28/17 at 3:23 am to ArmyHogs
Here's a website ran by a Clemson guy that's pretty damn comprehensive.
Mustard is King in SC, but vinegar/pepper isn't far behind.
DestinationBBQ
Mustard is King in SC, but vinegar/pepper isn't far behind.
DestinationBBQ
Posted on 3/28/17 at 8:18 am to AWAL93
You gotta be able to appreciate a variety of styles. Everybody has a favorite but that doesn't mean you can't enjoy other styles. I grew up a stones throw from Bob Sykes Bar-B-Q in Bessemer, Al. and they are one of the more famous BBQ joints in the south so that's probably my favorite. But I love me some Alabama white sauce. And one of the best sauces I've ever had was a thin mustard based one at Kinfolks in Ft Walton Beach, FL. Texans can do brisket like nobody's business and that's some damn fine eating. Most everybody's got a good one near them. I'd love to try them all.
But I've got to disagree with some of you. I'm a simple man. I want meat on my plate, some sauce on the side and the only side I want is some big thick slightly greasy fries, cooked well done, dark golden brown and a cold beer. frick all that rice and hash and shite y'all put on your plate. And Brunswick stew is the devils own creation. I wouldn't slop Hogs with that shite. KISS principle for me, baws.
But I've got to disagree with some of you. I'm a simple man. I want meat on my plate, some sauce on the side and the only side I want is some big thick slightly greasy fries, cooked well done, dark golden brown and a cold beer. frick all that rice and hash and shite y'all put on your plate. And Brunswick stew is the devils own creation. I wouldn't slop Hogs with that shite. KISS principle for me, baws.
This post was edited on 3/28/17 at 8:20 am
Posted on 3/28/17 at 8:33 am to TeLeFaWx
quote:
Brisket is hard to do right, and that's why most places outside of Texas don't even attempt it.
not really, many people just prefer the taste of pork.
Brisket is on the menu at a lot of places, people just dont order it
Posted on 3/28/17 at 8:40 am to NYCAuburn
quote:
not really, many people just prefer the taste of pork.
Brisket is on the menu at a lot of places, people just dont order it
Because no one in Dixie knows how to smoke it properly. It takes time and effort and knowledge that generally only those in Texas have.
Watch Aaron Franklin do this, and tell me if the average BBQ place outside of Texas puts in this kind of effort.
Posted on 3/28/17 at 8:44 am to fareplay
South Carolina BBQ is good, especially the pulled pork. NC is pretty good at pulled pork as well. I personally prefer the mustard based sauce over the vinegar.
KC has the best brisket.
Memphis has the best ribs.
Texas is good at steak, which is not BBQ.
KC has the best brisket.
Memphis has the best ribs.
Texas is good at steak, which is not BBQ.
Posted on 3/28/17 at 8:44 am to TeLeFaWx
quote:
Because no one in Dixie knows how to smoke it properly.
Now this is hilarious.
Posted on 3/28/17 at 8:47 am to TeLeFaWx
quote:
Because no one in Dixie knows how to smoke it properly
no, like I said, its because no one wants it.
quote:
It takes time and effort and knowledge that generally only those in Texas have.
But please continue with the usual Texas view on the rest of the world
Posted on 3/28/17 at 8:54 am to AWAL93
quote:
Here's a website ran by a Clemson guy
Let me save you some trouble; since it has something to do with Clemson - it sucks. There is a deep inferiority complex here about Clemson; mainly fans of Auburn and Little Bro.
That's a cool website, though.
Posted on 3/28/17 at 8:58 am to NYCAuburn
quote:
But please continue with the usual Texas view on the rest of the world
If no one wants brisket, as you say, why would a BBQ establishment waste 12 hours to smoke it? It takes a lot of management and based on humidity and cut it needs to be managed and prepped differently. Why would the BBQ places all over the region where brisket isn't popular have the knowledge and experience to do it the right way? They wouldn't. They'd just half arse it and provide something lower. So you're telling me that places that don't have customers that like brisket will actually go above and beyond to do it right? Why? This isn't some "hur dur hur Texas knows all" post, it's just based on the reality of something being less popular because like... we produce a frick ton of cattle and we have for forever.
This post was edited on 3/28/17 at 8:59 am
Posted on 3/28/17 at 9:03 am to IStillMissDanny
quote:
Little Bro.
quote:
Clemson fan
quote:
SEC message board
Yep. Checks out
Posted on 3/28/17 at 9:03 am to TeLeFaWx
KC brisket is honestly very good. I usually go out to get it. I make my own pork (including ribs), chicken, turkey, and salmon. I do it better than any place I've tried in the KC area.
Posted on 3/28/17 at 9:04 am to TeLeFaWx
TLDR
Pork BBQ > Beef BBQ
Pork BBQ > Beef BBQ
Posted on 3/28/17 at 9:11 am to TeLeFaWx
quote:That's exactly how I do mine. Then, put it on the smoker at 250 for 4 hours. Wrap in aluminum foil (some people use baker's paper) continue cooking until internal temp reaches 200 degrees. Then place in Styrofoam ice chest for at least 2 hours before slicing. It's not as complicated as you want to make it out to be.
Because no one in Dixie knows how to smoke it properly. It takes time and effort and knowledge that generally only those in Texas have.
Watch Aaron Franklin do this, and tell me if the average BBQ place outside of Texas puts in this kind of effort.
This post was edited on 3/28/17 at 9:18 am
Posted on 3/28/17 at 9:13 am to fareplay
quote:
Does South Carolina have the worst BBQ of the final 4 teams
Seriously?
Google "Oregon BBQ" and this is the first image
Advantage: SOuf Cack
Posted on 3/28/17 at 9:14 am to Vecchio Cane
What in the hell?
Posted on 3/28/17 at 9:15 am to Grandioso
quote:
What in the hell?
Exactly.
A pasta burrito, while delicious, does not equate to BBQ
Posted on 3/28/17 at 9:16 am to LSU Patrick
quote:
KC brisket is honestly very good. I usually go out to get it. I make my own pork (including ribs), chicken, turkey, and salmon. I do it better than any place I've tried in the KC area.
KC Brisket is good, but to me it's too centered on the sauce. The best brisket, at least to me, doesn't need sauce. It's good to mix sauce in every now and then, and I always use a little bit... but if it can't stand without sauce, then something is wrong.
Posted on 3/28/17 at 9:19 am to Diamondawg
quote:
That's exactly how I do mine. Then, put it on the smoker at 225 for 4 hours. Wrap in aluminum foil (some people use baker's paper) continue cooking until internal temp reaches 200 degrees. Then place in Styrofoam ice chest for at least 2 hours before slicing. It's not as complicated as you want to make it out to be.
You're wrapping it to cut down on cook time. If you did your brisket exactly as Aaron Franklin did in that video, you're cook time is 12 hours. As he clearly states.
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