re: SEC BBQ is pork based

Not enough people speaking up for turkey in this thread, done right ... again, there's that qualifier ... I'll take it any day of the week over chicken.

The reality is it's easier to do pork right than any other meat. And good pork 'cue is utterly divine, and I'll take it with any sauce depending on my mood, I like 'em all. (Although if you put a gun to my head I'd take Carolina Mustard.)

But people shouldn't limit their palates, they just need to find places that do other things "right" before passing judgment.

I'll state for the record, I detest Dreamland's ribs (too tough and chewy IMO, because of the quick way they cook 'em). And there's a restaurant in Sand Rock, Alabama, that really knows what they're doing with brisket, although I'm certainly not going to compare it in any shape, form or fashion with what you can get in Texas.