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re: Rank SEC states by their BBQ (Missouri spinoff)
Posted on 8/11/17 at 11:32 am to RB10
Posted on 8/11/17 at 11:32 am to RB10
quote:
Rank SEC states by their BBQ (Missouri spinoff) by RB10
Seafood in LA and MS >>>>>>>>>> Any BBQ.
Have any of you ever even been to Charleston? Their seafood is some of the best I have had
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Posted on 8/11/17 at 11:35 am to MaroonNation
I just pulled a pork butt off my egg, by the way. I'll let y'all know how it is.
Posted on 8/11/17 at 11:46 am to Hugh McElroy
Tejas was so damn good. Holds up to the ranking, mostly. Pics later.
Posted on 8/11/17 at 11:48 am to Hugh McElroy
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[/URL]Posted on 8/11/17 at 11:48 am to coachcrisp
quote:
21 fricking pages about BBQ
Best offseason topic yet.
Posted on 8/11/17 at 11:51 am to Hugh McElroy
Nice bark. Do you use oak?
Posted on 8/11/17 at 11:52 am to AgCoug
Yep.
I'm not good enough with wood to distinguish the different types of oak. I think it's s white oak. I cut it down on my own property recently.
I'm not good enough with wood to distinguish the different types of oak. I think it's s white oak. I cut it down on my own property recently.
This post was edited on 8/11/17 at 11:53 am
Posted on 8/11/17 at 11:56 am to Hugh McElroy
Nice. White oak is great (and traditional). It's my go to.
I will say however, that I've made some pretty spectacular briskets with hickory. Alot of Texas BBQers frown on that, but the end product justifies it.
I will say however, that I've made some pretty spectacular briskets with hickory. Alot of Texas BBQers frown on that, but the end product justifies it.
Posted on 8/11/17 at 12:00 pm to AgCoug
Do you pull the bark off when you use hickory? I've heard the hickory bark can make the meat a tad bitter.
Posted on 8/11/17 at 12:00 pm to fareplay
I've had some dope BBQ in Mississippi.
E&Ls in Jackson is the shite.
E&Ls in Jackson is the shite.
Posted on 8/11/17 at 12:05 pm to Hugh McElroy
Not at all. I haven't had any problems with bitterness. I do wrap my briskets in butcher paper after they have enough smoke, though. That probably cuts down on any off-flavors.
Posted on 8/11/17 at 12:20 pm to SammyTiger
E and L's is the tits. Some dude broke into the store a few months ago just to fix himself a plate. No money or anything else was stolen. Just enough food to make him a meal. Posted on 8/11/17 at 12:20 pm to AgCoug
I use butcher paper, too. I'll have to get some hickory and give it a try. There is not much I find more beautiful than a good brisket!
Posted on 8/11/17 at 12:25 pm to 12Pence
quote:
First, Myrtle Beach isn't some culinary mecca
Maybe not the city proper, but the areas surrounding Myrtle Beach have some of the best seafood in the state. Little River and Cherry Grove are both a stone's throw away from Calabash. To the south, Murrells Inlet and Pawleys Island are both seafood meccas. Go inland to Conway, Loris or Yauhannah and you'll find some of the best catfish stew and chicken bog you've ever eaten. Horry and Georgetown Counties are criminally underrated when it comes to good food in SC.
This post was edited on 8/11/17 at 12:35 pm
Posted on 8/11/17 at 12:29 pm to fareplay
quote:
2. Tennessee
You almost had it - almost. ;) Tennessee is #1 with Memphis doing the hard work but with Middle and East, Tn checking in. The latter two hardly matter compared to Memphis but they do offer different styles of BBQ. For example, you'll find both a Memphis Dry Rub (not as common but still practiced) and an NC-style BBQ in East, TN since East, TN used to be NC.
Posted on 8/11/17 at 12:33 pm to anc
quote:
3-11. Sucks.
Bro.. SC does some damn fine seafood. Award winning even. And I'm not even from there.
Posted on 8/11/17 at 12:34 pm to fareplay
quote:
You will have crying babies from tennessee and kentucky saying how much better pork is than beef
Beef is kosher making it bleh. Pork you have to risk your very soul for making it superior in all ways. /end discussion
Posted on 8/11/17 at 12:36 pm to AgCoug
quote:
Nice. White oak is great (and traditional). It's my go to. I will say however, that I've made some pretty spectacular briskets with hickory. Alot of Texas BBQers frown on that, but the end product justifies it.
Ah, hickory. The trademark wood of Tennessee BBQ
Posted on 8/11/17 at 12:40 pm to SCLibertarian
quote:
Maybe not the city proper, but the areas surrounding Myrtle Beach have some of the best seafood in the state. Little River and Cherry Grove are both a stone's throw away from Calabash. To the south, Murrells Inlet and Pawleys Island are both seafood meccas. Go inland to Conway, Loris or Yauhannah and you'll find some of the best catfish stew and chicken bog you've ever eaten. Horry and Georgetown Counties are criminally underrated when it comes to good food in SC.
This is true. I really dislike Myrtle Beach, but the area seafood is top notch.
This post was edited on 8/11/17 at 12:41 pm
Posted on 8/11/17 at 12:41 pm to SCLibertarian
quote:
Maybe not the city proper, but the areas surrounding Myrtle Beach have some of the best seafood in the state. Little River and Cherry Grove are both a stone's throw away from Calabash. To the south, Murrells Inlet and Pawleys Island are both seafood meccas. Go inland to Conway, Loris or Yauhannah and you'll find some of the best catfish stew and chicken bog you've ever eaten. Horry and Georgetown Counties are criminally underrated when it comes to good food in SC.
Murrells Inlet is one of the best kept secrets in America. If you want to eat well and drink well go there. Drunken Jack's sells the best drink in America and you can only get it there (Rum Runner) - even other places in Murrells Inlet can't make it the same. How it exists so close to Myrtle and yet uninvaded by that crap is freaking amazing.
This post was edited on 8/11/17 at 12:43 pm
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