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re: Does South Carolina have the worst BBQ of the final 4 teams?
Posted on 3/28/17 at 9:40 am to TeLeFaWx
Posted on 3/28/17 at 9:40 am to TeLeFaWx
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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...
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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
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This isn't some "hur dur hur Texas knows all" post,
it most certainly is.
1
Posted on 3/28/17 at 9:44 am to NYCAuburn
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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.
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good lord your theories and myopic view of the world are hilarious
I guess.
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it most certainly is.
It really isn't.
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