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re: South Carolina BBQ is better than Texas BBQ
Posted on 9/26/17 at 1:34 pm to GetCocky11
Posted on 9/26/17 at 1:34 pm to GetCocky11
The best BBQ place in sc is a Texas BBQ place in Charleston. Kind of funny.
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Posted on 9/26/17 at 1:51 pm to djsdawg
quote:
The best BBQ place in sc is a Texas BBQ place in Charleston. Kind of funny.
Yep, John Lewis's place. He used to work with Aaron Franklin I believe.
Posted on 9/26/17 at 2:02 pm to CockHolliday
quote:
if any of them were on our way there or back (we're driving) I'd definitely be willing to give one a try
Bodacious BBQ.
NM, I saw Farmer already posted, sorry for duplication.
USC friends, do not forget to stop in at the tail gates and wear your USC clothes. You will eat and drink well and be treated right.
This post was edited on 9/26/17 at 2:11 pm
Posted on 9/26/17 at 2:11 pm to Whens lunch
by Whens lunch
"Pork?....no thanks. Had some Saturday.
Eatin' chicken this week."
As I South Carolina fan. This is probably true, and pretty funny
"Pork?....no thanks. Had some Saturday.
Eatin' chicken this week."
As I South Carolina fan. This is probably true, and pretty funny
Posted on 9/26/17 at 2:47 pm to Farmer1906
Is Maurice still serving that racist bbq?
Posted on 9/26/17 at 3:22 pm to texag7
I didn't know real BBQ until I moved to Texas. (Unfortunately Waco sucks for local bbq...Rudy's is best in town and that's a damn shame; although we did just get a truck that seems to be selling out daily that i need to check out). Real BBQ doesn't require sauce. Brisket trumps every other meat. Anyone can make a good pulled pork. I have yet to perfect my brisket. For the guys that were having an issue with the chicken and not being able to get a firm skin, what is your temp set at? I've gotten very good with chicken (as my wife doesn't eat brisket) and may have a few tips or tricks to help!
Posted on 9/26/17 at 3:23 pm to jbrau22
You are a 90 minute drive to Dallas, a 90 minute drive to Ft. Worth, and a 90 minute drive to Austin. You can get some excellent BBQ with a day trip. BBQ that would be worth sitting in the car for 3 hours for.
Posted on 9/26/17 at 3:25 pm to jbrau22
Also Ags, is Fargot's worth the drive to Bryan? I've heard good things but people here pump a wretched place called Uncle Dan's and it sucks
Posted on 9/26/17 at 3:26 pm to AggieDub14
quote:
You are a 90 minute drive to Dallas, a 90 minute drive to Ft. Worth, and a 90 minute drive to Austin. You can get some excellent BBQ with a day trip. BBQ that would be worth sitting in the car for 3 hours for.
No doubt about that man...I have had some great que in every one of those cities...I'm just complaining bc there is nothing of note in town here.
Posted on 9/26/17 at 3:27 pm to jbrau22
I grew up in Cstat. I've never eaten there. I honestly didn't even know it was a thing until recently. But I hear a lot of good things about it. I need to make a point to go try it.
No trip to Aggieland is complete without some Layne's chicken fingers though. Cane's is hot garbage.
No trip to Aggieland is complete without some Layne's chicken fingers though. Cane's is hot garbage.
Posted on 9/26/17 at 3:28 pm to jbrau22
Yeah that's a real shame. I remember driving out to Enchanted Rock back when I was in boy scouts growing up. We would go to the original Cooper's Pit BBQ in Llano. That is the best Goddamned BBQ on this planet.
Posted on 9/26/17 at 3:29 pm to GetCocky11
They're both good and can be argued for based on what you're in the mood for.
I tend to prefer pork & vinegar based approach, but I'm sure that's a byproduct of being from ATL where Carolina style is what we're most exposed to.
ETA: I do like that Texas gets sausage in on the game though.
I tend to prefer pork & vinegar based approach, but I'm sure that's a byproduct of being from ATL where Carolina style is what we're most exposed to.
ETA: I do like that Texas gets sausage in on the game though.
This post was edited on 9/26/17 at 3:32 pm
Posted on 9/26/17 at 3:33 pm to AggieDub14
quote:
No trip to Aggieland is complete without some Layne's chicken fingers though. Cane's is hot garbage.
Nah I could do without either...If you live in carolina, you have to know Bojangles. I could live on boberry biscuits for breakfast for the rest of my life.
Posted on 9/26/17 at 3:34 pm to jbrau22
While Bojangles is delicious food, it just sounds like a euphemism for testicles. The name makes me laugh. It also doesn't have shite on Layne's.
This post was edited on 9/26/17 at 3:35 pm
Posted on 9/26/17 at 3:35 pm to jbrau22
quote:
Real BBQ doesn't require sauce.
I would say the best doesn't, but yes.
quote:
Brisket trumps every other meat.
Beef rib is the only thing that compares.
quote:
Anyone can make a good pulled pork.
Boston butt is the easiest thing to smoke.
quote:
I have yet to perfect my brisket.
Does anyone really ever perfect it? I am in the same boat. I can make good brisket, but I usually fail in the effort it takes to get it just right. That and if you want to use the best (prime, local) it is super expensive.
quote:
For the guys that were having an issue with the chicken and not being able to get a firm skin, what is your temp set at? I've gotten very good with chicken (as my wife doesn't eat brisket) and may have a few tips or tricks to help!
Depends on if I do it by itself or with something else. 275ish. The bird turns out great, but the skin isn't. Have you tried Spatchcocked? Turns out great and cooks evenly.
Posted on 9/26/17 at 3:35 pm to AggieDub14
It's actually slang for being lazy, crazy enough
Bojangling, specifically
Bojangling, specifically
This post was edited on 9/26/17 at 3:35 pm
Posted on 9/26/17 at 3:37 pm to AggieDub14
Coopers is good but that shite is expensive.
Posted on 9/26/17 at 3:38 pm to cardboardboxer
Most pit BBQ is.
Posted on 9/26/17 at 3:40 pm to Farmer1906
quote:
Depends on if I do it by itself or with something else. 275ish. The bird turns out great, but the skin isn't. Have you tried Spatchcocked? Turns out great and cooks evenly.
I have not tried spatchcocked. For the crispy skin, my best results have been from doing low and slow for 3 hr 45 minutes with heat between 225 and 250 and then bump the heat up to 375 for the last 10-15 minutes. For stubborn birds, I have even applied direct heat for 5 minutes to get the skin nice and crisp.
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