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Posted on 9/18/13 at 11:05 am to arkyhawk
I love Memphis BBQ. Having said that, hardly anyone is mentioning chicken. Greenbrier's near Huntsville, AL has BBQ chicken with a white sauce that is to die for. It is absolutely addictive. If you are ever in the area, you MUST give this place a try.
Posted on 9/18/13 at 11:17 am to aggressor
quote:
I think the right answer is in between. The meat MUST be great by itself with nothing added. You should be able to just savor it alone and make your taste buds explode with a multi level flavor profile of smoke, spice, and savory flavors. Then if you wish you can add a sauce to give you yet another flavor profile as well.
I am a Texan but my Mom is from South Carolina and I grew up with both. The problem with most of the places we would go to in in SC is far too many actually pre mix the pork with a strong vinegar sauce and I can barely eat it. I like a little vinegar but it is very easy to overpower it. Same with mustard but not quite as sensitive. Texas sauces tend to focus more on spicy/pepper with a tomato base but they vary significantly.
As for the pork/beef debate it comes down to this for me. The best pork loin in the world will never be able to beat out a filet. If both are cooked to perfection the beef will win because it is a better meat. Pork is far more forgiving though, brisket is very tricky and sensitive. It also dries up fast. That's actually why you need to go to a BBQ place that sells out fast and has a line if you want brisket. That way they are slicing up each brisket almost whole so it doesn't have a chance to sit and dry out.
Pork OTOH dries out much more slowly. You really need to wrap it and spritz it with apple juice or something similar imo though. If you don't it will almost always turn out dry and most of the fat rendering flavor just goes in to the bottom of the smoker. If you cook it right though it will stay moist for quite a while. You also have much more forgiveness in overcooking it, whereas with brisket if you don't pull it off between 190 and 200 internal temp its not going to turn out right.
Memphis son. Carolina BBQ is different.
Posted on 9/18/13 at 11:19 am to mizzoukills
quote:
Pappy's BBQ in Springfield, MO was recently ranked in the top 5 best barbeque joints in the entire country.
Sure you aren't thinking of Pappy's Smokehouse in St. Louis? It has been on a ton of travel shows including Man vs. Food.
Posted on 9/18/13 at 11:26 am to arkyhawk
quote:
Fact.
KC>>>>>all others.
Fact.. an "Arkyhawk" is an abomination. An inbredding of two retarded cousins.
Posted on 9/18/13 at 11:36 am to GumpMaster&Commander
Vinegar is a North Carolina thing. And upstate South Carolina.
Mustard based is true South Carolina BBQ.
Mustard based is true South Carolina BBQ.
Posted on 9/18/13 at 11:56 am to GumpMaster&Commander
Memphis BBQ has always been too sweet for me when I have had it. I've not had pulled pork there that was close to what I can make myself, though I have had decent ribs. Personally I think Memphis is highly overrated but I don't like sweet BBQ.
The SC BBQ I have had and grew up with was near Conway/Lake City/Myrtle Beach or Greenville/Laurens. Most of it had way too much vinegar, I generally prefer a mustard base but let ME put it on, don't mix it.
Some of the best vinegar based sauce I have had though was in Cullman, AL at Johnny's BBQ. Got a bottle in the fridge right now. The best mustard based sauce I have had is actually from Salt Lick in Driftwood, TX. The founders actually came from the Carolinas and started with a mustard sauce that they gave a Tex Mex flair with some sweetness, it's unique and has multiple flavor profiles. Probably not enough mustard though for a purist.
The SC BBQ I have had and grew up with was near Conway/Lake City/Myrtle Beach or Greenville/Laurens. Most of it had way too much vinegar, I generally prefer a mustard base but let ME put it on, don't mix it.
Some of the best vinegar based sauce I have had though was in Cullman, AL at Johnny's BBQ. Got a bottle in the fridge right now. The best mustard based sauce I have had is actually from Salt Lick in Driftwood, TX. The founders actually came from the Carolinas and started with a mustard sauce that they gave a Tex Mex flair with some sweetness, it's unique and has multiple flavor profiles. Probably not enough mustard though for a purist.
Posted on 9/18/13 at 12:21 pm to aggressor
Anyone randomly driving through South MS needs to stop and eat at Leatha's BBQ in Hburg. shite is fire.
This post was edited on 9/18/13 at 12:23 pm
Posted on 9/18/13 at 12:22 pm to CNB
I'm late but the best BBQ in the state of south carolina is below I-95 mainly around the kingstree, Hemingway, and Lakecity areas.
Posted on 9/18/13 at 12:27 pm to AginAL
For you Arky guys, what are the best BBQ places close to Fayetteville or Siloam Springs? My dad and I are driving up there for the game from Houston and both of us love BBQ so I was wondering which places we should check out around the area.
Posted on 9/19/13 at 12:55 pm to Vander
They dont take BBQ as serious up here as they do in Central and Eastern Ark. but there are still a few good spots up here.
My top 4.
Whole Hog BBQ
Sassy's Red House
Penguin Eds
Lucky Lukes
Honorable mention: Dinks, Dickeys, Tooleys, Boars Nest, and Smokin Joe's.
Don't do Hermanns unless you are getting a steak.
There is a place called Banjo's BBQ in Siloam but I havent tried it.
My top 4.
Whole Hog BBQ
Sassy's Red House
Penguin Eds
Lucky Lukes
Honorable mention: Dinks, Dickeys, Tooleys, Boars Nest, and Smokin Joe's.
Don't do Hermanns unless you are getting a steak.
There is a place called Banjo's BBQ in Siloam but I havent tried it.
Posted on 9/19/13 at 12:57 pm to mizzoukills
Memphis, bitch.
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