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re: Annual South Carolina BBQ Belongs In The Trash Thread
Posted on 11/14/19 at 7:03 am to LSU Patrick
Posted on 11/14/19 at 7:03 am to LSU Patrick
quote:Here we go...
No. Texas is third at best. Kansas City and Memphis are much better at BBQ.
1
Posted on 11/14/19 at 7:04 am to Wolfhound45
Posted on 11/14/19 at 7:05 am to Bulldogblitz
Go to Scott's BBQ in Hemingway, SC and if you think the BBQ there is trash you're either a moron, a goddamn Yankee or both.
Posted on 11/14/19 at 7:11 am to Oilfieldbiology
It’s versatile because it has to be. It has to be ripped to shreds to tenderize it and then slathered in some sauce to cover the taste.
Posted on 11/14/19 at 7:11 am to LSU Patrick
Typical deLSUion
Posted on 11/14/19 at 7:11 am to Oilfieldbiology
Imagine relying on sugar to make your bbq taste good
Posted on 11/14/19 at 7:12 am to AggieDub14
quote:
Typical deLSUion
Excuse you..
Posted on 11/14/19 at 7:12 am to AggieDub14
quote:
Brisket is easier than you think.
1. Low and slow, I use pecan wood for delicious smokey flavor
2. Wrap at 165
3. Pull at 195
4. Sit in cooler wrapped in foil for 1 hour
5. Cut and enjoy with friends and family.
You guys know I talk alot of smack on this subject. But all smack talk aside, this is where you've got it wrong.
If you have to wrap the meat, you're essentially just braising it. You're allowing the mostiture in the meat turn to steam/evaporate and cook it. You're forced to do this with brisket because of how tough the meat is. If I wanted braised brisket, I'd go to the kitchen of some nice old Jewish lady in NYC and she'll pull it out of a crock pot (and it would be delicious....)
Furthermore, when you wrap the meat, you're cutting the meat off from the most important element in Barbeque. The Smoke. Wrapping the meat also ruins the best part of the meat, bark. The wrap "washes" off the bark.
The same goes with au jus injection. Many, many say to inject a brisket before cooking. That's because it has a much higher surface area to volume ratio than say a boston butt. This means they are prone to dry out, and why you suggested wrapping (braising) it in the first place.
Sorry, if the truth hurts, but it's just a few hard scientific and culinary facts on why Brisket is inferior.
This post was edited on 11/14/19 at 7:26 am
Posted on 11/14/19 at 7:15 am to jnethe1
quote:
It has to be ripped to shreds to tenderize it
This doesn’t make any sense. It’s ripped to shreds BECAUSE it’s so tender that it’s just too damn easy to do
quote:
and then slathered in some sauce to cover the taste.
Have you ever had a freshly pulled piece of pork butt after it’s rested for a little while? My God is fantastic. Sweetness from the rub and sweet vinegar mop sauce (that you quit putting on a few hours before finishing it) and from pork’s natural sweetness. Savory from that tender, succulent pork shoulder. frick it’s good.
I personally like pepper vinegar sauce on the side so I can can dip it, but it absolutely doesn’t need it. Saying pulled pork needs pepper vinegar to taste good is like saying brisket needs sauce to be juicy
This post was edited on 11/14/19 at 7:19 am
Posted on 11/14/19 at 7:17 am to Lonnie Utah
I don’t know what the hell Utah has to pin its culinary try hat on, but shite you just nailed it
Posted on 11/14/19 at 7:17 am to AggieDub14
Brisket is overrated as frick.
Had it for the first time sometime last year at a restaurant & was highly disappointed. It’s basically pot roast with bbq sauce.
frick brisket
Had it for the first time sometime last year at a restaurant & was highly disappointed. It’s basically pot roast with bbq sauce.
frick brisket
Posted on 11/14/19 at 7:18 am to jnethe1
quote:
It has to be ripped to shreds to tenderize it and then slathered in some sauce to cover the taste.
Poor baw hasn't had good pork butt. When dry rubbed and smoked correctly, it falls apart and is best with just a little sauce on top. Mixing it with a ton of sauce ruins it. Same thing with ribs. Great ribs don't need any sauce.
Posted on 11/14/19 at 7:18 am to Oilfieldbiology
quote:
I don’t know what the hell Utah has to pin its culinary try hat on, but shite you just nailed it
Thank you my good man.
Posted on 11/14/19 at 7:22 am to Lonnie Utah
quote:
Furthermore, when you wrap the meat, you're cutting the meat off from the most important element in Barbeque. The Smoke. Wrapping the meat also ruins the best part of the meat, bark.
Agree on the bark. As far as the smoke, after the first several hours, you are not going to gain much smoke flavor by continuing to smoke it. There are diminishing returns.
Good brisket is the king of smoked meats and separates the average BBQ joints from the great ones.
I still love some Carolina mustard sauce, but there are lots of great sauces out there. Lewis BBQ in Charleston (Texas based) is awesome BBQ.
Posted on 11/14/19 at 7:22 am to jj06
quote:
Brisket is overrated as frick.
I agree. I'd much rather have a steak. I choose smoked Turkey or chicken over brisket. It's at the bottom of the list for me. I've had good and bad brisket but neither are really worth eating IMO.
Posted on 11/14/19 at 7:24 am to AggieDub14
While I agree on the nasty mustard based BBQ, USCe is gonna beat aTm.
Is what it is. Like nasty mustard sauce.
Is what it is. Like nasty mustard sauce.
Posted on 11/14/19 at 7:26 am to Lonnie Utah
Wow so much fake news
Posted on 11/14/19 at 7:30 am to LSU Patrick
quote:You speaketh the truth.
No. Texas is third at best. Kansas City and Memphis are much better at BBQ.
Posted on 11/14/19 at 7:30 am to LSU Patrick
I honestly feel sorry for you all, I really do.
Posted on 11/14/19 at 7:31 am to Farmer1906
quote:
No goes goes to South Carolina choice
Yea we do
We go to college here baw
Look at our out of state numbers
What’s A&M like?
This post was edited on 11/14/19 at 7:33 am
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