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re: Rank SEC states by their BBQ (Missouri spinoff)
Posted on 8/10/17 at 4:00 pm to lsupride87
Posted on 8/10/17 at 4:00 pm to lsupride87
quote:
Yes it does. There are pletny of crawfish in bama
No, it doesn't. comparing availability of any seafood with cattle is just silly. Crawfish availability in alabama is still very regional.
quote:
and yall cant make bisque or etoufee worth big foots dick as a whole
So you've tried a lot of crawfish bisque and etoufee's in Alabama then?
quote:
and yall cant make brisket worth big foots dick as a whole
Has anyone claimed otherwise?
You really like your straw man arguments.
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Posted on 8/10/17 at 4:00 pm to lsupride87
quote:
You seriously think Alabama does cajun/creole food right consistently?
I dont think the region has anything to do with it[preparation]. kind of the point here...
This post was edited on 8/10/17 at 4:02 pm
Posted on 8/10/17 at 4:02 pm to NYCAuburn
quote:cattle has a cultural tie to the state of texas that no other state save nebraska has. food in many ways is tied to culture and in many instances that is tied to supply. theres a reason you dont have many roadside bbq pits out in california, or wyoming, or idaho, or michigan like you have down in alabama or carolina even though those states have plenty of pigs to support. they have a different way of cooking their shite and they use what they have
You are referring to things that are only found in specific regions, cattle is nothing like those...
Posted on 8/10/17 at 4:03 pm to NYCAuburn
quote:It has everything to do with it due to the cultural influence that region had on the people.
I dont think the region has anything to do with it
Posted on 8/10/17 at 4:03 pm to WestCoastAg
You guys are making me want to cook pizza on the BGE.
This is not how BBQs are supposed to go down
This is not how BBQs are supposed to go down
Posted on 8/10/17 at 4:05 pm to WestCoastAg
quote:
cattle has a cultural tie to the state of texas that no other state save nebraska has
Huh, why just nebraska? I am curious at this...
quote:
theres a reason you dont have many roadside bbq pits out in california, or wyoming, or idaho, or michigan like you have down in alabama or carolina even though those states have plenty of pigs to support. they have a different way of cooking their shite and they use what they have
Okay so using your reasoning, Iowa is the number one BBQ pork state...
Posted on 8/10/17 at 4:06 pm to lsupride87
quote:
It has everything to do with it due to the cultural influence that region had on the people.
Sure maybe a hundred years ago.
Posted on 8/10/17 at 4:07 pm to NYCAuburn
quote:nebraska was a big state in regards of the cowboys moving the cattle back in forth between texas and the midwest. colorado as well
Huh, why just nebraska? I am curious at this...
quote:i have no idea what iowa would do with its bbq but it seems like iowa has a bigger cultural tie to using corn and heavier beef dishes like the rest of the midwest. i could be wrong though
Iowa is the number one BBQ pork state.
Posted on 8/10/17 at 4:08 pm to NYCAuburn
culture doesnt just go away 
Posted on 8/10/17 at 4:08 pm to fareplay
Nothing like a southern smokehouse.
Posted on 8/10/17 at 4:09 pm to NYCAuburn
quote:Which carries over to today......
Sure maybe a hundred years ago.
Texas was the cattle industry mainstream of america back in the day. So the people their learned to cook beef more so than any other region. That has carried over to today
Cajuns were poorer than dirt, so they learned to cook dishes with crawfish. They also had french heritage so the cooked using basically the french mirepoix. That still carries over to today
There are a plethora of examples of this
This post was edited on 8/10/17 at 4:10 pm
Posted on 8/10/17 at 4:13 pm to WestCoastAg
quote:
ebraska was a big state in regards of the cowboys moving the cattle back in forth between texas and the midwest. colorado as well
as well as few more, still not sure why just TX and Neb
quote:
i have no idea what iowa would do with its bbq but it seems like iowa has a bigger cultural tie to using corn and heavier beef dishes like the rest of the midwest. i could be wrong though
Iowa produces far more hogs than other states in comparison to Texas with cattle(IA exceeds the next closest state by almost 3x's). So using your reasoning Iowa should be unlike all others...
Posted on 8/10/17 at 4:14 pm to lsupride87
quote:
Which carries over to today.....
Yes and has migrated, been taught, and evolved. There isnt anything special in the water...
Posted on 8/10/17 at 4:15 pm to NYCAuburn
quote:Not very far with any real materiality. Hence why I said you can find random places outside LA with good creole dishes. But that certainly will not be the norm
Yes and has migrated, been taught, and evolved
This post was edited on 8/10/17 at 4:16 pm
Posted on 8/10/17 at 4:16 pm to jchamil
quote:
I get that LA has Cajun/Creole, but how is MS seafood any better or different than what you get in AL, GA, FL, or SC?
Being less than an hours drive away from New Orleans, the gulf coast of MS is also a Cajun/creole culture. Some of the best crawfish and sheimp I've ever ate have come from small coastal MS towns. The BBQ is also kickass. Seriously tho those rednecks on the coast put Tony's on freaking everything man it's crazy.
Posted on 8/10/17 at 4:16 pm to NYCAuburn
quote:forgive me for not taking the time to think about how many other states were involved in the cattle business in the 19th century and just spitting off the two big ones off the top of my head. add colorado and oklahoma and wyoming to that list if you want.
as well as few more, still not sure why just TX and Neb
quote:and im sure that iowa does eat a shite ton of pork. i just dont think they bbq it. i have no idea if thats true but thats the assumption im making
Iowa produces far more hogs than other states in comparison to Texas with cattle(IA exceeds the next closest state by almost 3x's). So using your reasoning Iowa should be unlike all others...
This post was edited on 8/10/17 at 4:18 pm
Posted on 8/10/17 at 4:17 pm to NYCAuburn
quote:and this does happen, but not on nearly a scale that you are making it out to be. yes, culture evolves, but it also stays grounded in ways that stay consistent
Yes and has migrated, been taught, and evolved.
Posted on 8/10/17 at 4:28 pm to WestCoastAg
quote:
i just dont think they bbq it
Bruh they got BBQ everywhere. all 50 states have BBQ. Diners Drive Ins and Dives undoubtedly has found a bomb BBQ place there if not a couple.
Posted on 8/10/17 at 4:32 pm to HogFanfromHTown
sure. and you can find mexican and italian food all over the country. you can find brisket all over the country. the conversation i think we are having goes a little further than that though
Posted on 8/10/17 at 4:34 pm to GoCrazyAuburn
This thread has gone to shite (I'll take some blame.) Time to get it back on track and appreciate BBQ.
Some great Alabama joints:
Miss Myra's:
Saw's BBQ:
Big Bob Gibson:
Archibalds:
Rusty's BBQ (A personal favorite)
Some great Alabama joints:
Miss Myra's:
Saw's BBQ:
Big Bob Gibson:
Archibalds:
Rusty's BBQ (A personal favorite)
This post was edited on 8/10/17 at 4:46 pm
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