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Posted on 5/22/26 at 5:34 am to kajon
quote:
I went to one of the best rated Texas BBQ restaurants in San Antonio and it wasn't very good.
San Antonio is not where you go to get the best Texas BBQ.
Lockhart & Austin are way better.
Posted on 5/22/26 at 6:01 am to Pimphand
quote:
If you put BBQ sauce on your BBQ then you have shitty fricking BBQ full stop.
While I won't disagree with the premise that good Barbecue doesn't need sauce, if you're applying it as a blanket statement, you're an idiot and know NOTHING about the history of Barbecue and the REASON English and German settlers HAD to put sauces on BBQ.
The English and Scots that settled North Carolina brought with them a simple vinegar sauce with salt and pepper. The vinegar helped preserve the meat in the hot and humid climate of the south. The Germans that settled South Carolina did the same but added mustard because it was what traditional in their culture.
So the "sauces" that originated with NC/SC bbq were essential to help preserve the meat after smoking. Its also how you can tell Tomato, Ketchum and other sauces that are heavy on sugar came afterwards. Those things, while tasty, actually encourage bacterial growth, not inhibit it.
As I said earlier in the thread, NC/SC invented BBQ everyone else just put their own spin on it.
This post was edited on 5/22/26 at 6:28 am
Posted on 5/22/26 at 6:15 am to KCM0Tiger
First, Obama, who is a well documented Muslim sympathizer (if not a closet Muslim) should be no where to be found in an image touting barbeque or pork anything.
Second, this is Grok's assessment:
==================================
Texas is widely recognized as the state with the best barbecue in America.
Why Texas?
Multiple recent surveys and rankings (including 2026 data) consistently rank Texas #1 for BBQ.
Texas-style barbecue (especially Central Texas) is famous for its focus on brisket, beef ribs, and sausage, with simple rubs and long smoking times using oak or post oak wood.
Cities like Austin, Houston, Dallas, and San Antonio are considered BBQ meccas, with legendary spots like Franklin Barbecue, Goldee’s, and Snow’s BBQ.
Current Consensus (2026)
Texas dominates national polls and “best BBQ” lists.
Runners-up usually include:
Tennessee (Memphis-style ribs)
Missouri (Kansas City-style sweet sauce)
North & South Carolina (vinegar or mustard-based pulled pork)
Alabama (white sauce chicken)
Second, this is Grok's assessment:
==================================
Texas is widely recognized as the state with the best barbecue in America.
Why Texas?
Multiple recent surveys and rankings (including 2026 data) consistently rank Texas #1 for BBQ.
Texas-style barbecue (especially Central Texas) is famous for its focus on brisket, beef ribs, and sausage, with simple rubs and long smoking times using oak or post oak wood.
Cities like Austin, Houston, Dallas, and San Antonio are considered BBQ meccas, with legendary spots like Franklin Barbecue, Goldee’s, and Snow’s BBQ.
Current Consensus (2026)
Texas dominates national polls and “best BBQ” lists.
Runners-up usually include:
Tennessee (Memphis-style ribs)
Missouri (Kansas City-style sweet sauce)
North & South Carolina (vinegar or mustard-based pulled pork)
Alabama (white sauce chicken)
Posted on 5/22/26 at 6:21 am to GurleyGirl
The only thing Missouri is first at is Meth
Posted on 5/22/26 at 6:30 am to n64ra
quote:
There are some idiots, and then there's you.
The real:
Ranking the SEC in terms of BBQ
1. Texas
2. Who cares
You're fricking delusional. Just because its expensive doesn't make it good. The difference between dickies and whatever you consider the best bbq in texas is less than the best bbq u consider in texas and 3 places I can name in Tennessee without really even thinking about it
Posted on 5/22/26 at 6:31 am to PappyGarcia
quote:
hash and mustard sauce in SC is untouchable.
Tried some of that mess in Sumter, SC and it was so bad I didn't eat the majority of it.
Posted on 5/22/26 at 6:31 am to Pimphand
quote:
San Antonio is not where you go to get the best Texas BBQ.
Good to know. Maybe one day I'll visit Austin. I have an aunt who lives there.
Posted on 5/22/26 at 6:51 am to kajon
For as much good food as we have in LA our BBQ is lacking. It’s improving but still well behind our neighbors in Texas obviously.
I think these rankings in general are dumb because of how different the styles are between Texas, Memphis, the Carolina’s, KC etc. My preference is some Texas style smoked brisket, but I’m not turning any of it down.
I think these rankings in general are dumb because of how different the styles are between Texas, Memphis, the Carolina’s, KC etc. My preference is some Texas style smoked brisket, but I’m not turning any of it down.
Posted on 5/22/26 at 7:01 am to Gatorbait2008
lol texas bbq is Dickies, Rudys, Buccees, and what this is from Mulseshoe TX.
Posted on 5/22/26 at 7:07 am to Wishbone85
Oklahoma takes the best of KC and Texas and combines it. Clark Crew and the The Butcher Stand can't be beat!
Posted on 5/22/26 at 7:08 am to KCM0Tiger
Posted by someone who has never eaten barbecue outside his own state.
Posted on 5/22/26 at 7:10 am to Night Vision
This is embarrassing statement that doesn't even let you have a seat at the table in this discussion.
Posted on 5/22/26 at 7:27 am to KCM0Tiger
Let me first give credit to the OP for having the balls to debate a subject that is only slightly less controversial than the Bible.
Next, as someone who has eaten at Arthur Bryant’s (several times) and at practically every bbq joint in the CoMo, Jeff City, Lake Ozark area …. I can assure you that Missouri is an afterthought when it comes to quality Q. Not really in the discussion, IMO. Good, just not great.
Texas for beef ….. South Carolina for pork …. my backyard for the absolute best.
Next, as someone who has eaten at Arthur Bryant’s (several times) and at practically every bbq joint in the CoMo, Jeff City, Lake Ozark area …. I can assure you that Missouri is an afterthought when it comes to quality Q. Not really in the discussion, IMO. Good, just not great.
Texas for beef ….. South Carolina for pork …. my backyard for the absolute best.
This post was edited on 5/22/26 at 7:29 am
Posted on 5/22/26 at 7:37 am to KCM0Tiger
I’ve got to go with the states that have the Battle of the Bones trophy (UAB vs Memphis) for a college football rivalry as my top two.
- Alabama
- Tennessee
- Alabama
- Tennessee
Posted on 5/22/26 at 7:38 am to KCM0Tiger
Having had Missouri BBQ, Kentucky is better
Posted on 5/22/26 at 7:54 am to KCM0Tiger
Mustard is trash, but that disease is contained in Columbia. In the northern part of sc and eastern nc is vinegar based whole hog bbq and it’s phenomenal, Rodney Scott the first ever pittmaster to win James beard award uses this method.
Posted on 5/22/26 at 8:13 am to KCM0Tiger
The picture does not support your case for Missouri - and I'm not even referring to who's in the photo. Bryant's is overrated, and KC isn't even the best in the state - that would be on the other side in St. Louis.
Posted on 5/22/26 at 9:02 am to scrooster
My first love is brisket. I appreciate a well cooked brisket- it’s hard to do. I’ve hit the bullseye a couple of times, I’ve made good brisket a bunch, and I’ve put out dry assed brisket that had to be chopped to save far too many times for my liking. It’s an art form and it’s not easy to perfect, but very easy to frick up.
I have yet to screw up a pork butt and I think that’s the training wheels of pork. Never done a whole hog, but I will admit that crunchy skin with chopped pork is fricking sublime. That skin is the real deal. SC is what I think of for whole hog and damn it’s good.
I give my friends in Louisiana a pass when it comes to barbecue- what they do with the seafood is their strong suit and brother it is strong. Char grilled oysters are heavenly.
Strong shoutout to Alabama and that white sauce. Didn’t think I’d like it but I do.
That sweet stuff up in Missouri- no thanks. I just don’t like my cue sweet.
DRY RUB ON RIBS- Good stuff.
I have yet to screw up a pork butt and I think that’s the training wheels of pork. Never done a whole hog, but I will admit that crunchy skin with chopped pork is fricking sublime. That skin is the real deal. SC is what I think of for whole hog and damn it’s good.
I give my friends in Louisiana a pass when it comes to barbecue- what they do with the seafood is their strong suit and brother it is strong. Char grilled oysters are heavenly.
Strong shoutout to Alabama and that white sauce. Didn’t think I’d like it but I do.
That sweet stuff up in Missouri- no thanks. I just don’t like my cue sweet.
DRY RUB ON RIBS- Good stuff.
This post was edited on 5/22/26 at 10:32 am
Posted on 5/22/26 at 10:25 am to bamabaseballsec
Only people you will catch eating ketchup based sauce in South Carolina is women and not many of those. I bet you put ketchup on your Ribeye too.
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