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re: SEC BBQ is pork based
Posted on 9/7/22 at 1:47 pm to ChromaticTide
Posted on 9/7/22 at 1:47 pm to ChromaticTide
quote:I don't remember all of the ingredients that I use but I put a little horseradish in mine. Offers a bit of a kick to it.
Most white sauce you buy in a bottle is garbage. The correct white sauce is very basic with mayo, vinegar, and black pepper.
2
Posted on 9/7/22 at 1:50 pm to MondayNightPavs
quote:
But I need sauce, specifically mustard based sauce
I am not going to weigh in on what BBQ is or isn't, but that stuff is nasty.
Posted on 9/7/22 at 1:52 pm to jonnyanony
quote:I bet you can do a good leg of lamb.
I was born in Israel so if there's anything I'll give Texas credit for it's good brisket.
Posted on 9/7/22 at 1:58 pm to Monahans
quote:Even my good ones probably don't stack up to the Texas stuff but for every one I do well, I'll probably do two that aren't so good. It's definitely a difficult art to perfect. You have so many opportunities to screw it up over a 12 to 14 hour period of time.
Bad brisket is terrible and that’s all that was available in most places for a long time.
Posted on 9/7/22 at 2:05 pm to MondayNightPavs
PUT SOME PORK ON YOUR FORK!
Posted on 9/7/22 at 2:06 pm to NaturalStateReb
quote:
Beans in chili is for old ladies and yankees.
The same people who would put beans in chili would add tomatoes to gumbo.
Posted on 9/7/22 at 2:11 pm to GetCocky11
quote:
In Columbia, you want Hite's, True, and Big Boys.
I like Hite's but mainly for the pork skins. Will have to try True and Big Boys.
Posted on 9/7/22 at 2:17 pm to MondayNightPavs
I mean, I love pork belly burnt ends, a good moist pulled pork, and slow and low pork ribs...
But a brisket done right is untouchable. And "Dino Ribs" (Giant beef plate short ribs) smoked to perfection are better than anything pork I have had smoked.
If we are ranking the typically smoked items:
1. Beef
2. Pork
3. Turkey
4. Chicken
Cabrito done right would leapfrog 3 and 4 for sure, maybe 2.
But a brisket done right is untouchable. And "Dino Ribs" (Giant beef plate short ribs) smoked to perfection are better than anything pork I have had smoked.
If we are ranking the typically smoked items:
1. Beef
2. Pork
3. Turkey
4. Chicken
Cabrito done right would leapfrog 3 and 4 for sure, maybe 2.
Posted on 9/7/22 at 2:22 pm to Diamondawg
IMO best white sauce is at Miss Myra's BBQ around Birmingham, beats Big Bob Gibson's to death, and I don't know if it's horseradish but they have something in theirs that gives it a kick and puts it over the top.
Posted on 9/7/22 at 2:34 pm to Rhino5
quote:
Beef ribs taste like shite. Aren’t tender.
I'm not certain you've ever had beef ribs based on this comment.
Posted on 9/7/22 at 2:36 pm to Jmill88
quote:
Disagree here. Go to any bbq competition and most wrap AFTER the bark has formed to retain moisture. Meat also takes very little smoke after it reaches 160-170 degrees.
I'm not talking about smoke. I'm talking about the contrast in texture from the inside of the meat to the outside of the meat. By wrapping it, you soften the bark. It's unavoidable.
Most BBQ competitions have a time limit where you have to turn in your meat my a certain time. So it's a different process than a restaurant or backyard cook. The point of the wrap in competition is to speed the cooking process by trapping the steam that the meat is releasing when cooking (so you can get it turned in on time). But the same moisture that you trap in your wrapping material is detrimental to your bark. It is retained in the exterior of the meat. And the crispy goodness that is the bark goes away.
Posted on 9/7/22 at 2:37 pm to shanklin12
Not enough people speaking up for turkey in this thread, done right ... again, there's that qualifier ... I'll take it any day of the week over chicken.
The reality is it's easier to do pork right than any other meat. And good pork 'cue is utterly divine, and I'll take it with any sauce depending on my mood, I like 'em all. (Although if you put a gun to my head I'd take Carolina Mustard.)
But people shouldn't limit their palates, they just need to find places that do other things "right" before passing judgment.
I'll state for the record, I detest Dreamland's ribs (too tough and chewy IMO, because of the quick way they cook 'em). And there's a restaurant in Sand Rock, Alabama, that really knows what they're doing with brisket, although I'm certainly not going to compare it in any shape, form or fashion with what you can get in Texas.
The reality is it's easier to do pork right than any other meat. And good pork 'cue is utterly divine, and I'll take it with any sauce depending on my mood, I like 'em all. (Although if you put a gun to my head I'd take Carolina Mustard.)
But people shouldn't limit their palates, they just need to find places that do other things "right" before passing judgment.
I'll state for the record, I detest Dreamland's ribs (too tough and chewy IMO, because of the quick way they cook 'em). And there's a restaurant in Sand Rock, Alabama, that really knows what they're doing with brisket, although I'm certainly not going to compare it in any shape, form or fashion with what you can get in Texas.
This post was edited on 9/7/22 at 2:41 pm
Posted on 9/7/22 at 2:37 pm to Texas Gentleman
quote:
Lastly, all you need to know is why are restaurants popping up around the US and world that are "Texas Style"? Why not "Georgia Style" or "South Carolina Style"? Because the rest of the world already knows where the best bbq comes from.
I would guess there are more "Memphis style" BBQ joints worldwide than "Texas style", probably "Kansas City style" as well
Posted on 9/7/22 at 2:43 pm to Texas Gentleman
quote:
Lastly, all you need to know is why are restaurants popping up around the US and world that are "Texas Style"? Why not "Georgia Style" or "South Carolina Style"? Because the rest of the world already knows where the best bbq comes from.
I don't think this is the argument you think you are making.
Posted on 9/7/22 at 3:01 pm to GoCrazyAuburn
I love both pork and beef if done right. Ridgewood Brothers in Russellville and Wrights in NWA are by far the best bbq i have had in Arkansas and i have tried most. Very similiar but i like RWB sauce the best.
Posted on 9/7/22 at 3:05 pm to shaneomac1
quote:
And we eat beans in our chili too........
Wait.. There are ppl who eat chili without beans!?
Posted on 9/7/22 at 3:07 pm to Carolina_Girl
texans ( or real texans So ive been told)
Posted on 9/7/22 at 3:12 pm to MondayNightPavs
Beans belong in chili, and 9mm > .45
Posted on 9/7/22 at 3:17 pm to jchamil
Longhorn Texas BBQ - In Cairo, Egypt
The Salt Slab - Midlands, South Africa
Braeswood BBQ - Las Vegas, Nevada
2fifty BBQ - Washington DC
ABBQ Meats - Atlantic Beach, Florida
All promote "Texas style bbq" and I can keep on naming places. 40 years ago there might have been "memphis style" places popping up, but if you take a look around the country and beyond over the last decade, it's Texas bbq thats being emulated, not memphis, kansas city, or anywhere else.
The Salt Slab - Midlands, South Africa
Braeswood BBQ - Las Vegas, Nevada
2fifty BBQ - Washington DC
ABBQ Meats - Atlantic Beach, Florida
All promote "Texas style bbq" and I can keep on naming places. 40 years ago there might have been "memphis style" places popping up, but if you take a look around the country and beyond over the last decade, it's Texas bbq thats being emulated, not memphis, kansas city, or anywhere else.
This post was edited on 9/7/22 at 3:18 pm
Posted on 9/7/22 at 3:17 pm to Texas Gentleman
quote:
Why not "Georgia Style" or "South Carolina Style"? Because the rest of the world already knows where the best bbq comes from
Hmmm....
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