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re: Rank SEC states by their BBQ (Missouri spinoff)
Posted on 8/10/17 at 9:32 am to KCM0Tiger
Posted on 8/10/17 at 9:32 am to KCM0Tiger
quote:
What is Alabama barbecue known for? Do they have barbecue there?
You're kidding right?
If you don't know what Alabama bbq is known for, then you aren't really a bbq fan and should recuse yourself from this thread.
This post was edited on 8/10/17 at 9:56 am
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Posted on 8/10/17 at 9:33 am to Rebel
quote:
as long as your smoker stays 220ish throughout the cook, all you do is make sure your bark is right and pull it off around 175-180 and wrap it. It will come up to 190 on it's on.
If you pull ur brisket at 175 it won't climb 15-20 degrees from wrapping. Usually climbs 5 degrees after wrapping. And 190 is too early for most briskits to be finished. Each brisket is different but most are finished between 195 and 205. The cooking temp doesn't have to be 220 but it needs to be consistent throughout the smoke. Temp drops and spikes will tend to compromise the meat.
Pork butts on the other hand, you can let your fire die completely out, re-light your wood, spike the temp, and still have it turn out great.
Posted on 8/10/17 at 9:36 am to Bigtater
I propose that one of the more knowledgeable BBQ posters start a thread each Gameday where we can post pics of our smoke rings and tri-tips and burnt ends
Looking forward to pics from each region
Here's to getting new food ideas from tRant
Looking forward to pics from each region
Here's to getting new food ideas from tRantThis post was edited on 8/10/17 at 9:38 am
Posted on 8/10/17 at 9:36 am to fareplay
quote:
Seafood isn't exclusively known in the south.
This is pretty moronic, no surprise from an aggie though. Those northern states really produce some tasty shrimp, oysters and crabs.
Posted on 8/10/17 at 9:39 am to Rebel
quote:
They have a couple of the best bbq joints around.
Like I said earlier, as much as I hate to admit it, Bob Gibson's is an elite bbq joint. 4 time Grand Champion at the World Championship.
Dreamland is another one that is always ranked very high. (I personally don't care for them that much, but I'm in the minority)
Yep. Big Bob is damn good. Dreamland is vastly overrated. Their sauce is why they are so popular. Actually meat quality is pretty poor (the tuscaloosa one is still decent. All other locations are pretty subpar.) There are a bunch of better joints in bham alone than Dreamland, they just don't have the notoriety.
Beyond all that though, let's not forget another Alabama bbq staple:
This post was edited on 8/10/17 at 9:43 am
Posted on 8/10/17 at 9:47 am to GoCrazyAuburn
The sauce should never be a reason you're popular. Rudy's are all over the place in Texas. I love their sauce, but its average Que at best. Most the time I don't even use sauce if it's cooked right.
Posted on 8/10/17 at 9:49 am to TheGasMan
quote:
I'll take lowcountry shrimp from SC and GA any day over those gulf trash shrimp. I'll take lowcountry oysters too over those oil filters in LA.
I've had both. Ive been to plenty of Low Country oyster roasts and even had Low Country boil. You're seafood is vastly inferior to the Mississippi River Delta.
LA/MS being close to the bottom for BBQ is probably accurate. I would argue that they should be above Florida and Ky on that list.
This post was edited on 8/10/17 at 9:54 am
Posted on 8/10/17 at 9:50 am to Farmer1906
quote:
The sauce should never be a reason you're popular. Rudy's are all over the place in Texas. I love their sauce, but its average Que at best. Most the time I don't even use sauce if it's cooked right.
Definitely agree. A good sauce can be a wonderful addition, but it should not be the reason you are eating the bbq. Sauce is an enhancer.
Posted on 8/10/17 at 9:50 am to Farmer1906
quote:
Most the time I don't even use sauce if it's cooked right.
If the meat arrives covered in sauce I already know it is going to be sub par and overly cooked.
Posted on 8/10/17 at 9:51 am to Saskwatch
quote:
You're seafood is vastly inferior to the Mississippi River Delta
Not enough seasoning , imho. The quality of the food is great, though
Posted on 8/10/17 at 9:52 am to Vecchio Cane
quote:
propose that one of the more knowledgeable BBQ posters start a thread each Gameday where we can post pics of our smoke rings and tri-tips and burnt ends
Looking forward to pics from each region Here's to getting new food ideas from tRant
This is a good idea. Love me some bbq
Posted on 8/10/17 at 9:53 am to Gary Busey
Probably should just do a big season long tailgate thread. Just post pics of everyone's set up and what they make each week.
Posted on 8/10/17 at 9:59 am to Vecchio Cane
quote:
The quality of the food is great
The oysters are diff. types so we can throw that out. If we are going to rank oysters than Appalach(FL) and Murder Point (AL) are neck and neck with LA and SC.
There's no way you can convince me that SC comes close in regards to shrimp, crabs, etc...
Posted on 8/10/17 at 10:03 am to Saskwatch
quote:
There's no way you can convince me that SC comes close in regards to shrimp, crabs, etc...
Well they don't have Ruby Reds, so that's unfortunate for them. The crabs and fish are good, and I like mussels which they do a great job with
Posted on 8/10/17 at 10:04 am to GoCrazyAuburn
quote:
Probably should just do a big season long tailgate thread. Just post pics of everyone's set up and what they make each week.
Great Idea
Remember to start it closer to kick.
Posted on 8/10/17 at 10:04 am to GoCrazyAuburn
quote:I have made that and added a little horseradish to the recipe and it was pretty good. The only application I have for it though is a brisket sandwich on a ciabatta roll.
Beyond all that though, let's not forget another Alabama bbq staple:
Image Link
Posted on 8/10/17 at 10:05 am to GoCrazyAuburn
quote:
Probably should just do a big season long tailgate thread. Just post pics of everyone's set up and what they make each week.
We need to start a week early so everybody can post their gear and set-ups.
Posted on 8/10/17 at 10:09 am to Gary Busey
Posted on 8/10/17 at 10:09 am to Diamondawg
quote:
The only application I have for it though is a brisket sandwich on a ciabatta roll.
You know it was invented for bbq chicken right? Saw's BBQ here in bham puts it on their fried chicken sammich too and it is damn delicious. Drizzle it over some smoked wings as well if you're feeling squirrely. There are tons of good uses for it.
Miss Myra's is one of my favorite white sauce joints. They have damn good chicken.
drizzle a little white sauce on there...
Posted on 8/10/17 at 10:11 am to Vecchio Cane
I've made a few random comments in this thread but in reality I'm sure there are a multitude of good bbq'ers in all of the states. I would put either of my brothers and a couple uncles up against the best of the best. Heck even a coworker did some ribs a few months back and I'm not even a rib lover but thought they were some of the best I've ever eaten.
So, I don't know that this is an answerable question- maybe you can debate which style you like best and equate that with a state but as far as actual flavuh flav it all depends on the individual tasting it and their preferences.
So, I don't know that this is an answerable question- maybe you can debate which style you like best and equate that with a state but as far as actual flavuh flav it all depends on the individual tasting it and their preferences.
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