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re: Rank SEC states by their BBQ (Missouri spinoff)
Posted on 8/10/17 at 10:12 am to jchamil
Posted on 8/10/17 at 10:12 am to jchamil
quote:They pretty much are the only ones I ever been too besides Baton Rouge and New Orleans that taste almost as good
but how is MS seafood any better or different than what you get in AL, GA, FL, or SC?
1
Posted on 8/10/17 at 10:17 am to Damariun
I want to know why when I go to a Cajun restaurant outside of LA- I never see chargrilled oysters on the menu. They'll have a version of Rockefeller or something else too sauced up but not the simple decadent sell your soul to the devil ecstasy of the chargrilled. They are perfection.
Posted on 8/10/17 at 10:21 am to piggilicious
quote:
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.
BUT, we could have a favorite/ best BBQ tRanter if we get enough participants in a season long thread. It shouldn't take long to recognize the real grill-masters from the novices ( I'm a pretender, not even close to master-class).
Let's see what each fan-base can bring. Heck, I learned how to prepare a steak sous vide from a message board, so I will definitely learn some stuff on BBQ
Posted on 8/10/17 at 10:22 am to Vecchio Cane
I'm fricking hungry
Posted on 8/10/17 at 10:25 am to CNB
quote:
I'm fricking hungry
I was OK 'til GoCrazyAuburn posted those pics of Myra's and white sauce.
Now I'm starving
Posted on 8/10/17 at 10:25 am to Vecchio Cane
I just wanted everyone to share in my misery right now 
Posted on 8/10/17 at 10:30 am to GoCrazyAuburn
I'm hitting up Tejas Chocolate tomorrow.
Maybe even considering a long lunch @ Corkscrew today.
Maybe even considering a long lunch @ Corkscrew today.
Posted on 8/10/17 at 10:31 am to Vecchio Cane
quote:
BUT, we could have a favorite/ best BBQ tRanter if we get enough participants in a season long thread. It shouldn't take long to recognize the real grill-masters from the novices ( I'm a pretender, not even close to master-class). Let's see what each fan-base can bring. Heck, I learned how to prepare a steak sous vide from a message board, so I will definitely learn some stuff on BBQ
Yes...
And I'm hungry too CNB- I drank my dinner (something I haven't done in a long time ha) last night and this morning I am HUNGRY!!!!
Posted on 8/10/17 at 10:31 am to Farmer1906
quote:
Tejas Chocolate
Damn those sides look amazing. Is that pickled onion? Now I really am starving
Posted on 8/10/17 at 10:39 am to EKG
quote:
All Gulf Coast states serve great seafood.
I cringe when Im in Texas and I see a billboard for a seafood restaurant... no thanks.
Posted on 8/10/17 at 10:42 am to Who_Dat_Tiger
Clearly you're not going to the right places. Most good restaurants don't need billboards.
Posted on 8/10/17 at 10:44 am to LSU2a
We don't eat Razorbacks.Just farm fresh pork,and lots of it.
Posted on 8/10/17 at 10:49 am to The Hawg Marshal
Mutts in Greenville, SC is absolutely amazing.
Second only to a place I've been once, called sheely's in batesburg-leesville.
Second only to a place I've been once, called sheely's in batesburg-leesville.
Posted on 8/10/17 at 10:53 am to Who_Dat_Tiger
quote:
I cringe when Im in Texas and I see a billboard for a seafood restaurant... no thanks.
That's ridiculous.
You can't throw a rock around here without hitting a phenomenal seafood establishment.
As has been stated, you've just chosen poorly.
ETA: and if they're advertising on a billboard ... well that's part of your problem.
This post was edited on 8/10/17 at 10:55 am
Posted on 8/10/17 at 10:56 am to Farmer1906
quote:
Farmer1906
That's some BBQ right there.
Posted on 8/10/17 at 11:01 am to GoCrazyAuburn
quote:Covering up something if you need a white sauce on bbq chicken.
You know it was invented for bbq chicken right?
Posted on 8/10/17 at 11:05 am to Diamondawg
That's silly. Then you might as well say that about any BBQ that ever has a sauce drizzled on it or on the side to dip in then. It isn't about need. It is about further enhancing something that is already great. If you don't value the use of what a good sauce can add to bbq, then I can't help you.
This post was edited on 8/10/17 at 11:13 am
Posted on 8/10/17 at 11:14 am to GoCrazyAuburn
quote:That's true. I rarely add to what is on there. If it's a dry rub, I never do. If I a sauce while on the grill, that's all I need. A sandwich is different.
Then you might as well say that about any BBQ that ever has a sauce drizzled on it or on the side to dip in then.
Posted on 8/10/17 at 11:18 am to Diamondawg
quote:
A sandwich is different.
Well then is it hiding something or not? You said the only use you had for it was a brisket sandwich. Just wanting to make sure you knew that is was originally invented to pair which chicken (sandwich). How can it be hiding something if used outside of a sandwich, but not hiding something if used on a sandwich?
quote:
I rarely add to what is on there. If it's a dry rub, I never do. If I a sauce while on the grill, that's all I need
That's fine and dandy, but using a sauce doesn't hide anything at face value. A good sauce can further what is already a great bbq job.
This post was edited on 8/10/17 at 11:19 am
Posted on 8/10/17 at 11:20 am to GoCrazyAuburn
Fine. Whatever!
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