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re: SEC BBQ is pork based
Posted on 9/7/22 at 10:53 am to MondayNightPavs
Posted on 9/7/22 at 10:53 am to MondayNightPavs
quote:The point of BBQ is to turn cheap cuts of meat into a delicacy. In most of the South, historically, that cheap meat was pork, but in Texas, where cattle roamed free for the taking, beef was cheap and plentiful. That's the reason for the distinction.
To all the Texans, this is the SEC Rant, the appropriate BBQ accompaniment to football is pork based. Chicken, turkey, beef are all nice “and alsos”.
So let’s not even pretend that Austin is the best BBQ city in the world.
1
Posted on 9/7/22 at 10:58 am to MondayNightPavs
I don't smoke my ribs.
I always grill them over an open charcoal flame.
come@me
I always grill them over an open charcoal flame.
come@me
Posted on 9/7/22 at 11:04 am to twk
quote:
In most of the South, historically, that cheap meat was pork, but in Texas, where cattle roamed free for the taking, beef was cheap and plentiful.
This thread was intended to rile up the Longhorns and get some laughs. But seriously, are you implying that cattle were just free for the taking back in the day? I thought cattle rustling was a pretty serious crime.
Posted on 9/7/22 at 11:12 am to MondayNightPavs
Most white sauce you buy in a bottle is garbage. The correct white sauce is very basic with mayo, vinegar, and black pepper.
You put this on smoked chicken and it's divine.
All of these companies selling thick "white Alabama BBQ sauce" are just trying to make a buck and have no idea what they're doing
You put this on smoked chicken and it's divine.
All of these companies selling thick "white Alabama BBQ sauce" are just trying to make a buck and have no idea what they're doing
Posted on 9/7/22 at 11:14 am to Doonesbury
quote:
I'm fully self-assured over here eating my brisket and drinking my sweet tea.
I can assure you that you are not drinking sweet tea
Posted on 9/7/22 at 11:18 am to ChromaticTide
quote:
The correct white sauce is very basic with mayo, vinegar, and black pepper.
You’re missing a lot. And I mean a lot.
Posted on 9/7/22 at 11:19 am to Teague
quote:
Agreed. I love beef, but BBQ it ain't. Also, I've probably never had good brisket, but I don't see it ever topping pulled pork. Pork fat dissolves in the meat. Brisket fat is just big disgusting globs. I'll take a good steak over BBQ all day, but keep your damn brisket away from BBQ.
If you are ever in Nashville, check out Shotgun Willie's. Some of the best BBQ I've ever eaten, and an incredible brisket.
Posted on 9/7/22 at 11:21 am to MondayNightPavs
I posted this in the other barbecue thread, recycling it here.
And it has nothing to do with barbecue and hog vs. cow, but 25 years ago we made a trip to Texas to visit relatives, and we stopped off at a Dairy Queen in Tyler after crossing the Louisiana line, and they didn't have chicken fingers on the menu, they had BEEF FINGERS (basically "fingers" of chicken-fried steak) which they served with a cup of white gravy for dipping.
I could eat that again ...
And it has nothing to do with barbecue and hog vs. cow, but 25 years ago we made a trip to Texas to visit relatives, and we stopped off at a Dairy Queen in Tyler after crossing the Louisiana line, and they didn't have chicken fingers on the menu, they had BEEF FINGERS (basically "fingers" of chicken-fried steak) which they served with a cup of white gravy for dipping.
I could eat that again ...
Posted on 9/7/22 at 11:28 am to MondayNightPavs
quote:Cattle were roaming the plains before the region was settled. They escaped from Spanish settlers in Mexico and evolved into the longhorn breed. If you wanted some beef, you could simply go out, catch one and slaughter it. Didn't have to feed them and keep them penned up like pigs.
This thread was intended to rile up the Longhorns and get some laughs. But seriously, are you implying that cattle were just free for the taking back in the day? I thought cattle rustling was a pretty serious crime.
After the Civil War, when a strong market for beef developed, people started rounding them up and herding them north to the railheads in Missouri and Kansas. Only then did anyone try to claim ownership of free roaming cattle (distinguish these from the milk cows that every family had and kept penned up), which they did by branding. Fencing didn't become a thing on the plains until the late 1870s.
Posted on 9/7/22 at 11:31 am to MondayNightPavs
I have never understood the fascination with smoked beef roast (called brisket). I want that pig with a sticky sweet tomato based sauce.
White sauce, not from a bottle, on smoked or grilled chicken is awesome.
I also really like a good grilled pork steak.
White sauce, not from a bottle, on smoked or grilled chicken is awesome.
I also really like a good grilled pork steak.
Posted on 9/7/22 at 11:34 am to MondayNightPavs
I enjoy both brisket and pork BBQ
Good meats are good meats
Good meats are good meats
Posted on 9/7/22 at 11:34 am to MondayNightPavs
Gotta go to Buccees to get a decent BBQ pork sandwich in Texas.
Posted on 9/7/22 at 11:35 am to GetCocky11
In Columbia? Little Pigs, Docs, and Maurice's all suck.
Posted on 9/7/22 at 11:39 am to rebelrouser
Gotta go to Buccees to get a decent BBQ pork sandwich in Texas.
Posted on 9/7/22 at 11:44 am to rebelrouser
quote:
In Columbia? Little Pigs, Docs, and Maurice's all suck.
In Columbia, you want Hite's, True, and Big Boys.
Posted on 9/7/22 at 11:47 am to MondayNightPavs
This topic gets debated here every once in awhile, cow bbq > pig bbq sir
Posted on 9/7/22 at 11:51 am to GetCocky11
quote:
In Columbia, you want Hite's, True, and Big Boys
Yeah I concur, all three of those are good
Posted on 9/7/22 at 12:00 pm to MondayNightPavs
quote:For me its bread spicy sweet bbq sauce, pork, slaw and more spicy sweet sauce bread. That sir is perfection.
Love Memphis for its dry rub. But I need sauce, specifically mustard based sauce, anything else is just ok.
Posted on 9/7/22 at 12:11 pm to MondayNightPavs
Abe's in Clarkdale MS is the greatest BBQ on earth.
Posted on 9/7/22 at 12:12 pm to Teague
quote:
Agreed. I love beef, but BBQ it ain't. Also, I've probably never had good brisket, but I don't see it ever topping pulled pork. Pork fat dissolves in the meat. Brisket fat is just big disgusting globs. I'll take a good steak over BBQ all day, but keep your damn brisket away from BBQ.
This is the key and I would guess most who dislike brisket have never had it done properly. Proper brisket is HARD and unlike pulled pork it is very unforgiving. Cook it too little? Tough and fatty. Cook it too much? Either gets hard or turns into a roast. You also need to pick a good cut of meat with marbling (preferably Prime but at least Choice) and trip it the right way where you get the top fat layer down to 1/4 inch and trim out the main fatty areas but leave just enough. Can't cook it too hot either. Do any of that wrong and you get something "meh".
If you know what you are doing though and get a quality cut of meat, season it properly, trim it appropriately, and smoke it low and slow to just the right amount and then of cours let it rest for at least an hour you will experience something amazing. The marbled fat just melts and the top fat layer becomes so thin and moist you can't even tell it is there when you bite through it with the meat. You just get a flavor explosion.
You can say it isn't BBQ if you wish but it certainly is by every classic definition. FWIW I had a Dad from Texas and a Mom from Lake City, South Carolina and they never agreed on BBQ. Dad felt brisket was King. To my Mom the only REAL BBQ was Whole Hog with a Vinegar based sauce. I learned how to make all of it and appreciate both. I actually have a side catering business that specializes in Pulled Pork in Texas because most folks here don't know how to make it properly because they don't wrap it and it tastes like shredded chicken or something, the key to all BBQ is maintaining moisture and a smooth bite that basically melts in your mouth.
I guarantee I can make you a brisket that will completely change your outlook on the subject forever though.
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