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Posted on 5/21/26 at 10:05 pm to VFL67
quote:
One of the many reasons they arent the South. They relate more to Western culture than southern
Doesn’t change the fact that beef bbq is wayyy better than pork. Anybody with 12 pack and basic knowledge can cook ribs or s butt. Beef bbq is elite.
Posted on 5/21/26 at 10:09 pm to TexasWranglers
quote:
Texas bbq and it’s not even close
Kreuz Market, Smitty's and Black's in Lockart, Louie Meuller in Taylor, Franklin in Austin, Salt Lick in Driftwood. (We lived in Houston for 4 years and those are the ones we liked and visited multiple times) Best Country/Chicken Fried Steak in Texas: Goodson's Cafe in Tomball!
Posted on 5/21/26 at 10:12 pm to KCM0Tiger
Just here to say how annoying it is to hear yankees or folks on TV refer to any event with a grill and any sort of meat a "Barbecue"
Posted on 5/21/26 at 10:15 pm to KCM0Tiger
quote:
As is evidenced by the response to this thread. Fragile southern egos can't handle a yankee state taking the crown
"evidence." Obama holding a Styrofoam cup as your crown.
Got anything tangible? For instance:
quote:
Heath Riles BBQ was named Grand Champion of the Memphis in May World Championship Barbecue Cooking Contest for the second year in a row.
The team was crowned 2026 Grand Champion during the awards ceremony May 16 at Liberty Park in Memphis, emceed by WMC-TV's Ron Childers. Based in Olive Branch, Heath Riles BBQ also won first place in the ribs category, just as it did in the 2025 BBQ contest.
This marks the first time in 42 years that a team has won back-to-back Grand Champion titles at Memphis in May. A former Shelby County commissioner, barbecue legend John Willingham won Grand Champion titles in 1983 and 1984.
quote:
Heath Riles’ Origin in BBQ
Heath Riles is from Olive Branch, Mississippi Cheshire Pork. He began his BBQ journey at just 18 years old, joining a competition BBQ team in Ashland, Mississippi, which is in the same region Heath Riles BBQ+1. This early start laid the foundation for a career that would see him become one of the most accomplished pitmasters in the country.
Riles’ roots in Mississippi’s BBQ culture are central to his style. He blends influences from Memphis, Carolina, and Kansas City BBQ, creating a unique approach that combines sweet, spicy, savory flavors with a hint of smoke Cheshire Pork. His competitive resume is impressive — over 75 Grand Championship wins across the Memphis BBQ Network, Kansas City Barbeque Society, and Steak Cookoff Association, including back-to-back Grand Championships at the Memphis in May World Championship Barbecue Cooking Contest in 2025 and 2026
I mean shite, even Missouri recognizes this guy from Mississippi as legit. Just hang it up.
Posted on 5/21/26 at 10:27 pm to A10Rebel
It’s kinda all about where you grew up. I love it all. I don’t think we have a signature ‘cue here Georgia but there are some world-class barbecue joints in Atlanta. The mustard-base low-country style in South Carolina is freaking delicious. Alabama white sauce is not something I grew up with in south Alabama (more of a northern Alabama thing) but it’s damn good, especially on turkey. Texas brisket is really good but I’ve also had some brisket in South Carolina that I thought was better than the Texas stuff. Memphis dry-rub ribs are delicious. It’s all good to me.
Posted on 5/21/26 at 11:47 pm to A10Rebel
The biggest purse ever will be paid in Las Vegas 2027.
Posted on 5/22/26 at 12:25 am to scrooster
quote:
This is the thread where Texas A&M and Texas fans team up to become insufferable BBQ superiority bitches.
We Tigers living in Texas will vouch for its BBQ. There is TX BBQ and everything else is just a race to finish distant 2nd.
Posted on 5/22/26 at 12:42 am to KCM0Tiger
Posted on 5/22/26 at 1:12 am to KCM0Tiger
I've had Arthur Bryant's, it was overwhelmingly meh.
Posted on 5/22/26 at 2:20 am to tilco
Yet almost all of the states mentioned screw up the pork, maybe need an education. Also SC has phenomenal brisket and ribs all over the place as well as superior sauce to tomato based garbage.
This post was edited on 5/22/26 at 2:23 am
Posted on 5/22/26 at 2:28 am to AlwysATgr
Sounds like someone that hasnt done a lot of traveling. I have had bbq in every state mentioned and unfortunately for my ticker way too much of it. Its a two headed monster at the top with SC dominating pulled pork and hash and Texas with Beef. Im willing to give Memphis and KC ribs so they dont feel left out.
Posted on 5/22/26 at 2:31 am to mulletproof
That is the largest menu I have ever seen for a bbq place, and half of it is breakfast food. No way they are doing anything top tier like that. Probably all pretty good though to last that long.
This post was edited on 5/22/26 at 2:32 am
Posted on 5/22/26 at 2:32 am to Jdillard343434
quote:
traderous
Never heard that one before... Uphauling totally mind bottling what a pre-madonna
Posted on 5/22/26 at 3:26 am to WilliamTaylor21
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I’d bet good money this dullard ate at Rendevous thinking it was the “premier” rib spot
Thank you. Good God, you couldn't drag me there.
Posted on 5/22/26 at 3:32 am to PappyGarcia
Breakfast is on point sir..
Posted on 5/22/26 at 4:00 am to KCM0Tiger
I’ll just add that I prefer the Eastern NC vinegar based sauce a lot better than any ketchup based sauce.
Posted on 5/22/26 at 4:38 am to KCM0Tiger
quote:
1. Missouri
Uhh one city being good at it and that city happening to have 43% of it's residents living in another state and even the town being named after the other state does not #1 make.
I definitely prefer KC BBQ to the rest after Texas but still
Posted on 5/22/26 at 4:39 am to Auburn80
quote:
I’ll just add that I prefer the Eastern NC vinegar based sauce a lot better than any ketchup based sauce.
If you put BBQ sauce on your BBQ then you have shitty fricking BBQ full stop.
Posted on 5/22/26 at 4:41 am to Jdillard343434
quote:
traderous
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