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re: Further proof that SC MUSTARD BBQ is king.
Posted on 8/1/23 at 6:41 am to JayAg
Posted on 8/1/23 at 6:41 am to JayAg
quote:
My go to place in my nyc years was Hill Country BBQ Market. Mainly bc they had/have Shiner on tap.
As adamant as I am and always will be that BBQ is pig I will admit to enjoying some brisket if there is Shiner available. Theres 3 things in my mind that Texas does well food wise..Sausage, ice cream and beer. They do other things well but those 3 they do better than average.
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Posted on 8/1/23 at 6:57 am to deputyfife
quote:
My grandpa told me goat is the best bbq you will ever eat.
Slow smoked goat is delicious. Used to be common for restaurants on the south side of the border in border towns to have a while smoked goat hanging in the storefront and they made tacos similar to the way greeks do gyros and turks do donner. Carve some of that goat off into a tortilla, add some diced onion and cilantro and ladle up some of the goat drippings and it was good as anything you could eat...especially with a hangover. I have smoked goat and have done a few in the ground and it is out of this world. In higher end establishments the goat is a baby and milk fed like veal. Lower end ones will use adult goats. iT is fantastic. It ain't BBQ though...
Posted on 8/1/23 at 7:32 am to Lonnie Utah
quote:
Brisket is not BBQ.
Pork is easy to smoke, is forgiving and virtually any newbie can pull it off. Brisket isn't and can be difficult for Pit Masters to get the point and the flat perfect (205° for me) without drying it out along with maintaining a perfect bark. Brisket is where it's at. This is where Oklahoma agrees with Texas lol.
This post was edited on 8/1/23 at 7:41 am
Posted on 8/1/23 at 7:36 am to AwgustaDawg
quote:
Slow smoked goat is delicious. Used to be common for restaurants on the south side of the border in border towns to have a while smoked goat hanging in the storefront and they made tacos similar to the way greeks do gyros and turks do donner. Carve some of that goat off into a tortilla, add some diced onion and cilantro and ladle up some of the goat drippings and it was good as anything you could eat...especially with a hangover. I have smoked goat and have done a few in the ground and it is out of this world. In higher end establishments the goat is a baby and milk fed like veal. Lower end ones will use adult goats. iT is fantastic. It ain't BBQ though...
I had smoked goat ribs in the Caribbean once, and it was some of the best meat I have still ever had. I didn't know what it was until I had burned through about three racks, but I would buy it in stores if I could get it here in Oklahoma. But you're right... Not BBQ
Posted on 8/1/23 at 7:40 am to GamecockUltimate
quote:
If I am eating beef, its not because its in brisket form.
I can't think of a weirder way to write this.
Posted on 8/1/23 at 7:42 am to jonnyanony
Anyway all bbq is awesome and it's dumb as hell to gatekeep the word.
Someone wants to call their smoked salmon with bbq sauce bbq? Fine by me, let me just make a little room on my plate and loosen my belt.
Someone wants to call their smoked salmon with bbq sauce bbq? Fine by me, let me just make a little room on my plate and loosen my belt.
Posted on 8/1/23 at 7:46 am to Lonnie Utah
I’ve only had bad barbecue one time.
All forms of barbecue are super.
But it has to qualify as barbecue first.
All forms of barbecue are super.
But it has to qualify as barbecue first.
Posted on 8/1/23 at 7:47 am to dstone12
Exactly. I love all the different styles of BBQ. Personally the Carolina mustard style is my favorite, but I sure ad hell don't complain about the others when I get them.
Posted on 8/1/23 at 7:49 am to dstone12
But it has to qualify as barbecue first.
Meat + smoke + sauce
Meat + smoke + sauce
Posted on 8/1/23 at 7:50 am to jonnyanony
+time. (Low heat)
Posted on 8/1/23 at 7:52 am to JustinOKC
quote:We do smoked mutton out in Western KY, served with a worcestershire based BBQ sauce. Give it and a cup of burgoo a try whenever yall come to play us.
I had smoked goat ribs in the Caribbean once, and it was some of the best meat I have still ever had. I didn't know what it was until I had burned through about three racks, but I would buy it in stores if I could get it here in Oklahoma. But you're right... Not BBQ
Posted on 8/1/23 at 7:57 am to AwgustaDawg
quote:
I can make tolerable Brunswick stew
I am of the firm belief that unless it has squirrel in it, it's not TRULY Brunswick stew. I will die on that hill...
ETA:
quote:
Anybody who don't like squirrels and dumplings is gastronomically challenged. Proper Brunswick stew requires a couple of tree rats.
I see you made the correction a few lines down. Are we gastronomic alters?
This post was edited on 8/1/23 at 7:59 am
Posted on 8/1/23 at 8:01 am to SA Horn
quote:
But denying the greatness of brisket is pretty asinine.
It isn't that brisket isn't great.
It is that yall are such fricking snobs about it. "Brisket is awesome, pork is for amateurs, har har har!!!!"
All smoked meat is awesome.
Posted on 8/1/23 at 8:09 am to Lonnie Utah
quote:
I am of the firm belief that unless it has squirrel in it, it's not TRULY Brunswick stew. I will die on that hill...
My dad taught me two things: 1. The south won the war. 2. Brunswick Stew was created in Brunswick Co NC.
He was right about only one of them.
Without reading much into it: I assume that Brunswick stew was a “meat stretcher”.
Just like Rice Perlo (there’s a guy in Beaufort SC that’s a Perlo genius) and jambalaya, these “meat stretchers” were a crafty way ti affordably feed the fam with leftovers.
Now these stretchers are modern exquisite cuisine, and they are now expensive.
PS, I can Mae a damn good perlo.
This post was edited on 8/1/23 at 8:14 am
Posted on 8/1/23 at 8:10 am to Lonnie Utah
Great, now Tennessee fans are going to be throwing skittles on the field
Posted on 8/1/23 at 9:51 am to GamecockUltimate
I've traveled across NC and Texas and hit many many places. While I really like pulled pork, it is a couple steps down from a properly smoked brisket. Many of the places in NC have pork with little smoked flavor for whatever reason. Could almost be baked rather than smoked. But, mustard bbq sauce is the superior sauce with Eastern Carolina vinegar sauce coming in second.
Posted on 8/1/23 at 10:18 am to Jake88
quote:
've traveled across NC and Texas and hit many many places. While I really like pulled pork, it is a couple steps down from a properly smoked brisket. Many of the places in NC have pork with little smoked flavor for whatever reason. Could almost be baked rather than smoked. But, mustard bbq sauce is the superior sauce with Eastern Carolina vinegar sauce coming in second.
I will eat it all.
Grew up on brisket and Western NC Q. Grew to find out that Alabama/Georgia/Tennessee/SC all are good and it’s because bbq is JUST good.
My neighbor owns seven bbq joints in North Carolina. They are great. He’s from Saginaw Michigan and he wants me to keep that a secret.
NC starting to serve brisket. I will eat it because I ain’t delivering it from TX.
Posted on 8/1/23 at 10:25 am to dstone12
Yep. Smoked meats are good. It's a basic law of human existence.
There's good BBQ all over the country, it just looks a little different in some places. Even the midwest does BBQ well, it's just not as ubiquitous as in other parts of the country, so you have to be a little more diligent to find the good stuff. But it's there.
Anyone who refuses to eat good BBQ because "where I grew up BBQ meant exactly one kind of meat cooked exactly one way!" Is a self-sabotaging idiot. Enjoy missing out on some of the best foods on Earth. Y'all really showed us.
There's good BBQ all over the country, it just looks a little different in some places. Even the midwest does BBQ well, it's just not as ubiquitous as in other parts of the country, so you have to be a little more diligent to find the good stuff. But it's there.
Anyone who refuses to eat good BBQ because "where I grew up BBQ meant exactly one kind of meat cooked exactly one way!" Is a self-sabotaging idiot. Enjoy missing out on some of the best foods on Earth. Y'all really showed us.
This post was edited on 8/1/23 at 10:26 am
Posted on 8/1/23 at 11:21 am to Krampus
quote:
There's good BBQ all over the country, it just looks a little different in some places.
As good a lead-in to this as possible..
The BBQ song...
Posted on 8/1/23 at 12:09 pm to FreddieMac
Alot of Texas Brisket is cooked using mustard as a binder.
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