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re: Does South Carolina have the worst BBQ of the final 4 teams?
Posted on 3/28/17 at 9:21 am to TeLeFaWx
Posted on 3/28/17 at 9:21 am to TeLeFaWx
Texas BBQ does vary upon where you are at in the state, but it is obviously more beef inspired. We simply have more cows than pigs. The Southeast portion of the US has more pigs than cows. It isn't rocket science.
A typical plate will look like this: beef ribs, brisket, sausage, pinto beans, white onion, peppers, pickles, potato salad, white bread. Hell, you'll occasionally get some fresh, homemade tortillas from time to time. We offer sauce, but it usually comes unaccompanied.
The Dixie states - Tennessee in particular - make some fantastic, whole hog bbq. That stuff is tough to beat. As long as it isn't drowned in sauce, man....I'd be just as happy with whole hog bbq sandwiches, ribs, bbq beans, and cornbread.
A typical plate will look like this: beef ribs, brisket, sausage, pinto beans, white onion, peppers, pickles, potato salad, white bread. Hell, you'll occasionally get some fresh, homemade tortillas from time to time. We offer sauce, but it usually comes unaccompanied.
The Dixie states - Tennessee in particular - make some fantastic, whole hog bbq. That stuff is tough to beat. As long as it isn't drowned in sauce, man....I'd be just as happy with whole hog bbq sandwiches, ribs, bbq beans, and cornbread.
2
Posted on 3/28/17 at 9:23 am to TeLeFaWx
quote:No. Wrapping it because it gets all the smoke it wants or needs in 4 hours.
You're wrapping it to cut down on cook time.
Posted on 3/28/17 at 9:23 am to Grandioso
Also - the wood is different. The places around me focus more on mesquite (some pecan). Mesquite has a thick, smoky, distinct flavor.
The Dixie states, I assume, use hickory? No?
The Dixie states, I assume, use hickory? No?
Posted on 3/28/17 at 9:25 am to Diamondawg
quote:
No. Wrapping it because it gets all the smoke it wants or needs in 4 hours.
You're wrapping it because it's easier and cuts the cook time from 12 hours to 4 hours. Come on. My entire premise is that people in Texas do it better, and you're telling me you do it an easier way and that it makes no difference. Clearly you've never tasted the difference, since in Mississippi people don't do it the right way. Which is entirely my point.
Posted on 3/28/17 at 9:27 am to TeLeFaWx
Depending on the size of the brisket, it can take addition 4 to 6 hours of wrapped time to reach 200 internal.
Posted on 3/28/17 at 9:31 am to Diamondawg
quote:
Depending on the size of the brisket, it can take addition 4 to 6 hours of wrapped time to reach 200 internal.
I'm confused why you're still arguing and saying dumb things.
Posted on 3/28/17 at 9:31 am to TeLeFaWx
quote:
You're wrapping it because it's easier and cuts the cook time from 12 hours to 4 hours.
I don't think he is saying he is only doing 4 hours but adding 4 hours to the 12. At least that is what I took away from his post.
Posted on 3/28/17 at 9:32 am to TeLeFaWx
quote:
people in Texas do it better
There it is.
Posted on 3/28/17 at 9:33 am to Grandioso
All of that looks incredibly delicious.
I like Texas style for the record.
I like Texas style for the record.
Posted on 3/28/17 at 9:34 am to phil4bama
quote:
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.
I laft - but I hear you.
Alabama white sauce isn't half bad. But agree to disagree on the hash, man. It's the tits.
Posted on 3/28/17 at 9:38 am to rockiee
quote:
I don't think he is saying he is only doing 4 hours but adding 4 hours to the 12. At least that is what I took away from his post.
Wrapping brisket in foil helps you power through the stall. It doesn't slow down cooking. It's called the Texas Crutch for a reason. If he's somehow using it to slow down cooking time, he's cooking it so improperly, I don't even know where to begin.
Watch Aaron Franklin's 3 part series on brisket. It's well worth your time.
The Brisket
The Cook
The Payoff
Posted on 3/28/17 at 9:39 am to weagle99
quote:
There it is.
And Dixie does pork better.
Posted on 3/28/17 at 9:40 am to TeLeFaWx
quote:
If no one wants brisket, as you say, why would a BBQ establishment waste 12 hours to smoke it?
Because they are in business to smoke meat and sell food. you do get how restaurants operate, dont you...
quote:
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.
good lord your theories and myopic view of the world are hilarious
quote:
This isn't some "hur dur hur Texas knows all" post,
it most certainly is.
Posted on 3/28/17 at 9:41 am to rockiee
quote:Four hours unwrapped plus 4 to 6 wrapped adds up to 8 to 10. Plus 2 hours in the ice chest (continues to cook and reabsorbs moisture) gets up to 10 - 12 hours.
I don't think he is saying he is only doing 4 hours but adding 4 hours to the 12. At least that is what I took away from his post.
Posted on 3/28/17 at 9:44 am to NYCAuburn
quote:
Because they are in business to smoke meat and sell food. you do get how restaurants operate, dont you...
I do. Regions where meat is cheaper and more prevalent, people have more knowledge of how to cook it, and consumers are used to it... generally do it better. Texas does brisket better. Dixie does pork better. Hong Kong does Dim Sum better. Spain does tapas better. Maryland does crabcakes better. This isn't rocket science.
quote:
good lord your theories and myopic view of the world are hilarious
I guess.
quote:
it most certainly is.
It really isn't.
Posted on 3/28/17 at 9:55 am to SCgamecock2988
quote:
I'm from SC and I hate mustard based. Vinegar all the way.
I like watching two totally wrong choices battle
Posted on 3/28/17 at 9:56 am to TeLeFaWx
quote:
If he's somehow using it to slow down cooking time, he's cooking it so improperly
Agreed but that isn't what I interpreted. Appears I was wrong though
Posted on 3/28/17 at 12:45 pm to fareplay
Bitch please! frick you and that damn beef you guys try to pass off as BBQ in Texas FOH
Posted on 3/28/17 at 12:49 pm to mizslu314
quote:
Kansas isnt known for bbq. Kansas CITY is, and that's in the state of missouri. Also STL is typically ranked 5th in the country in bbq cities. So thats TWO top 5.
*looks up address to Joe's*
WRONG
Posted on 3/28/17 at 1:21 pm to CarolinaCock
Personally, I'm partial to pork.
But I won't turn down burnt ends...
But I won't turn down burnt ends...
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