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re: SEC BBQ is pork based
Posted on 9/7/22 at 10:49 pm to MondayNightPavs
Posted on 9/7/22 at 10:49 pm to MondayNightPavs
What makes TX BBQ worth a damn is the mesquite charcoal.
1
Posted on 9/8/22 at 9:19 am to MondayNightPavs
When I was in Texas last year I went to Pecan Lodge in the Deep Ellum neighborhood of Dallas. Had their brisket with sides of collard greens and mac n cheese. For what I know about brisket - which isn’t much - it was a great meal, but I can’t bring myself to call it barbecue. I’m sure it’s a regional/cultural thing and if you’ve eaten and heard something called barbecue since birth, that’s what you think it is.
For the record, they also have pulled pork but I didn’t try it. I kind of wish I had, just to compare. I’m sure their version is very good. One interesting thing I found out is that they use crepe myrtle wood to cook their brisket. Never heard of that. I always look for a stack of split hickory when I drive up to a barbecue place.
Bottom line, I think we can all agree that animal meat cooked over some kind of wood-fueled open fire is delicious if it’s done right, no matter what you call it.
For the record, they also have pulled pork but I didn’t try it. I kind of wish I had, just to compare. I’m sure their version is very good. One interesting thing I found out is that they use crepe myrtle wood to cook their brisket. Never heard of that. I always look for a stack of split hickory when I drive up to a barbecue place.
Bottom line, I think we can all agree that animal meat cooked over some kind of wood-fueled open fire is delicious if it’s done right, no matter what you call it.
Posted on 9/8/22 at 9:21 am to KingOfTheWorld
quote:
Bottom line, I think we can all agree that animal meat cooked over some kind of wood-fueled open fire is delicious if it’s done right, no matter what you call it.
Don’t try to bring logic to this thread
Posted on 9/8/22 at 9:23 am to Monahans
quote:
I eat as much pork BBQ as beef. Properly smoked brisket is the top though.
It is. Here's the deal though, its a pain in the arse to do yourself. And I get it, it's a BBQ flex to put a nice plate of brisket on the table.
But man, its just so much easier, and pretty damn good, to make BBQ pork or chicken. And hey, lets just keep this between you and me, but you can do a pretty good BBQ pork by just starting it in the smoker, and letting it finish in the crock pot. You can even start that shite in the smoker in the morning, then let it finish in the crock pot AT THE TAILGATE PARTY !!!
Posted on 9/8/22 at 9:39 am to Irons Puppet
quote:
What makes TX BBQ worth a damn is the mesquite charcoal.
Pecan
Posted on 9/8/22 at 9:42 am to Che Boludo
quote:
If ever in Nw Alabama, try one at Dick Howell's in Florence. I believe it is the 2nd oldest continued operation in AL
I lived in Florence for 5 years in the 80s and I second this. Dick Howell’s is an institution in the Shoals area.
Posted on 9/8/22 at 9:59 am to MondayNightPavs
Nothing beats brisket
Posted on 9/8/22 at 10:03 am to Pinkel_Dance2014
jalapeno sausage beats brisket
Posted on 9/8/22 at 10:06 am to BowlJackson
Carolina BBQ tastes like cat piss with all the vinegar y’all put on it. Do better. Texas BBQ is king.
Posted on 9/8/22 at 10:09 am to SugarAggie
quote:
Carolina BBQ tastes like cat piss with all the vinegar y’all put on it.
Somehow, I feel as if you really know what you're talking about here.
Posted on 9/8/22 at 10:13 am to USC2003Champs
quote:
If it’s not Carolina BBQ I’m not eating it.
That's cool. Leaves more good BBQ for me.
Posted on 9/8/22 at 1:15 pm to Che Boludo
#1 More specific - I can eat catfish for breakfast, lunch, or dinner!
(my 2 sides of choice are okra and grits)
I prefer fresh water (trout, walleye, perch, and such) but love coastal saltwater (FL coastal and gulf more specifically). Meat fish (tuna, salmon, and such but not Atlantic salmon - just Alaskan or Pacific Coast)
In the sub category love shrimp, lobster, and such but Stone Crab is the best, was poor food when I was a kid, hard to believe the prices now)
#4 You have given me a though about game bird + cream cheese + bacon + jap pepper! Do you bake or broil it? Do you put an oil (avocado / walnut / olive) before cooking?
#5 When I was kid we raised a cow or two on the farm for slaughter, best beef ever. Spoiled me for life. Too old now but a friends kid raises them next county over so I have a source.
#7 I love country squirrel and shot a lot when I was a kid. Rabbit is awesome but hard to get American and I suggest never eat the stuff they are importing from China (same for Indian shrimp and asian tilapia). Not that they can not raise an attractive product, just fewer laws and the water and food source can be hazardous to you health. Same with catfish, buy American, preferably the farms in Mississippi if you can get to a good lake. Will not eat Asian catfish and they have been disguising that product with West Coast address.
I can eat possum, groundhog, gopher and such but not my favorite
I like big game meat like venison, just the butcher I got it from for half a century died about 5 years ago. Have not eaten it since.
(my 2 sides of choice are okra and grits)
I prefer fresh water (trout, walleye, perch, and such) but love coastal saltwater (FL coastal and gulf more specifically). Meat fish (tuna, salmon, and such but not Atlantic salmon - just Alaskan or Pacific Coast)
In the sub category love shrimp, lobster, and such but Stone Crab is the best, was poor food when I was a kid, hard to believe the prices now)
#4 You have given me a though about game bird + cream cheese + bacon + jap pepper! Do you bake or broil it? Do you put an oil (avocado / walnut / olive) before cooking?
#5 When I was kid we raised a cow or two on the farm for slaughter, best beef ever. Spoiled me for life. Too old now but a friends kid raises them next county over so I have a source.
#7 I love country squirrel and shot a lot when I was a kid. Rabbit is awesome but hard to get American and I suggest never eat the stuff they are importing from China (same for Indian shrimp and asian tilapia). Not that they can not raise an attractive product, just fewer laws and the water and food source can be hazardous to you health. Same with catfish, buy American, preferably the farms in Mississippi if you can get to a good lake. Will not eat Asian catfish and they have been disguising that product with West Coast address.
I can eat possum, groundhog, gopher and such but not my favorite
I like big game meat like venison, just the butcher I got it from for half a century died about 5 years ago. Have not eaten it since.
Posted on 9/8/22 at 1:21 pm to boXerrumble
quote:
It isn’t chili if there aren’t beans in there
What if you put it on spaghetti? I hear that's what they do in the Big12 (you know, schools like Cincy and Texas...)
Posted on 9/8/22 at 1:23 pm to MondayNightPavs
Austin may not even be the best BBQ in the state….
Posted on 9/8/22 at 1:35 pm to TeddyWestside
Pork isn't even in the same ballpark as beef. Here's how you can tell why.
Watch any pork bbq cook. They gonna use salt, pepper, whole onions, cinnamon, sugar, garlic powder, chili powder, cayenne pepper, hominy, taco seasoning, whole lemons, whole apples in the jowls, Lawry's, baked beans, Montreal seasoning, Old Bay, peaches.
Smoke it all night, chop it into slop. Then squirt it with pineapple juice, add more dry rub, corn meal, cherry pie filling, blueberries, vinegar, and more taco seasoning.
Then they pack gall darn cole slaw around it and a bun, then shoot it with more vinegar sauce and dunk it in bacon grease and jerk chicken seasoning.
Brisket? Salt and pepper.
Watch any pork bbq cook. They gonna use salt, pepper, whole onions, cinnamon, sugar, garlic powder, chili powder, cayenne pepper, hominy, taco seasoning, whole lemons, whole apples in the jowls, Lawry's, baked beans, Montreal seasoning, Old Bay, peaches.
Smoke it all night, chop it into slop. Then squirt it with pineapple juice, add more dry rub, corn meal, cherry pie filling, blueberries, vinegar, and more taco seasoning.
Then they pack gall darn cole slaw around it and a bun, then shoot it with more vinegar sauce and dunk it in bacon grease and jerk chicken seasoning.
Brisket? Salt and pepper.
Posted on 9/8/22 at 5:32 pm to Sooner1984
HaHa, this is true. I love pork but it is a mild flavored meat. Beef is far superior in flavor. There is a reason bbq seasoning you typically put on pork has twenty ingredients and brisket only needs salt and pepper.
Posted on 9/8/22 at 5:38 pm to RedDirtSooner
Texas brisket = meh
Give me some kosher brisket and a side of latkes
Mazel Tov!
(a wedding of proteins and carbs)
Give me some kosher brisket and a side of latkes
Mazel Tov!
(a wedding of proteins and carbs)
Posted on 9/8/22 at 5:43 pm to HogPharmer
Chili on spaghetti actually is good eats, my wife has actually served it but not with “Cincinnati” chili, with her own more traditional chili (she uses both ground beef and pork sausage, and beans).
This post was edited on 9/8/22 at 5:45 pm
Posted on 9/8/22 at 5:55 pm to KaiserSoze99
You can't beat fine smoked butt
Posted on 9/8/22 at 5:57 pm to SugarAggie
quote:
Carolina BBQ tastes like cat piss with all the vinegar y’all put on it. Do better. Texas BBQ is king.
Cat piss = ammonia
Apple cidar vinegar = a delicious smoked meat complement or additive
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