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re: South Carolina BBQ is better than Texas BBQ
Posted on 9/26/17 at 3:42 pm to Farmer1906
Posted on 9/26/17 at 3:42 pm to Farmer1906
quote:
LINK
Check the menu
The first 2 items are beef.
A sandwich named "El Sancho"
Cowboy Pinto Beans
Green Chili Corn Pudding
Sounds Texas AF
It is texas to the core. Beef ribs are the GOAT BBQ.
0
Posted on 9/27/17 at 1:38 am to jbrau22
it's impossible to get crispy skin with indirect heat, it just won't happen. I only use a vertical smoker with nothing between the coals at the bottom and chicken on top rack for 45 min. at about 250, perfect every time. cooking chicken for longer than that seems like a waste of time to me with no added benefits.
Posted on 9/27/17 at 2:22 am to CNB
quote:Salt Lick, bitch.
I lived in Texas for a while. Honestly the brisket sucked
Posted on 9/27/17 at 2:08 pm to Centinel
"I'm surprised the North Alabama boys haven't chimed in with smoked chicken and white sauce"
Funny you mention this. I moved here 20 years ago and that was the first time I had it. It is terrible (a mixture of vinegar, mayo and black pepper).....uuggghh
I starting learning the fine art of smoking meat and bought a nice smoker. Texas is good, especially if you are wanting beef. South Carolina is good too. IMO, it is all about the wood used. Mesquite BBQ has such a deep flavor, and you can almost eat it without the sauce. Hickory smoked meats benefit from the the acidic addition of a tangy sauce, not too thick or sweet like you get from some of these jokers, that crap is for kids. I use mustard sometimes when smoking pork to bind the rub. It does not turn the meat yellow and it helps to form a bark on the meat.
I am a fan of sauces, and I think that one of the best sauces around is from Dreamland. you could put that stuff on a shoe and make it taste good.
Funny you mention this. I moved here 20 years ago and that was the first time I had it. It is terrible (a mixture of vinegar, mayo and black pepper).....uuggghh
I starting learning the fine art of smoking meat and bought a nice smoker. Texas is good, especially if you are wanting beef. South Carolina is good too. IMO, it is all about the wood used. Mesquite BBQ has such a deep flavor, and you can almost eat it without the sauce. Hickory smoked meats benefit from the the acidic addition of a tangy sauce, not too thick or sweet like you get from some of these jokers, that crap is for kids. I use mustard sometimes when smoking pork to bind the rub. It does not turn the meat yellow and it helps to form a bark on the meat.
I am a fan of sauces, and I think that one of the best sauces around is from Dreamland. you could put that stuff on a shoe and make it taste good.
Posted on 9/27/17 at 3:04 pm to Masterag
quote:
it's impossible to get crispy skin with indirect heat, it just won't happen. I only use a vertical smoker with nothing between the coals at the bottom and chicken on top rack for 45 min. at about 250, perfect every time. cooking chicken for longer than that seems like a waste of time to me with no added benefits.
...and when there was no meat, we ate fowl and when there was no fowl, we ate crawdad and when there was no crawdad to be found, we ate sand.
Posted on 9/27/17 at 3:10 pm to DocYates
quote:
"I'm surprised the North Alabama boys haven't chimed in with smoked chicken and white sauce"
Funny you mention this. I moved here 20 years ago and that was the first time I had it. It is terrible (a mixture of vinegar, mayo and black pepper).....uuggghh
There's always LawLer's super stuff tater
Posted on 9/27/17 at 3:15 pm to djsdawg
quote:
The best BBQ place in sc is a Texas BBQ place in Charleston. Kind of funny.
Who said this was the best?
Posted on 9/27/17 at 3:38 pm to Hugh McElroy
quote:
I lived in Columbia for a few years. Honestly, the BBQ sucks. It's unworthy of the name. I'm not just flaming here; I mean it. The BBQ was just not good at all.
amen, Brother
along with that nasty water they call sauce
Posted on 9/27/17 at 4:42 pm to Crimsonpanther13
quote:i think you have this literally backwards
When I think of Texas BBQ, I think of grilling in the back yard. Memphis, St. Louis, Carolina, etc.
from everything i have read, brisket is not a great cut of beef. the ranch owners took all the best cuts and left the brisket for the ranch hands. to make it more palatable, they smoked it low and slow.
memphis is throw it on a grill and slap some bbq sauce on it.
Posted on 9/27/17 at 4:44 pm to GameCocky88
quote:um, you just explained it. not easy to do. i have a smoker and it requires a great deal of work and experience to get it right. eastern bbq, heat it up and eat.
That dude legit just throws salt and pepper on a brisket and maintains a temperature for 12-14 hours. Exactly how much skill is involved in that?
Posted on 9/27/17 at 4:51 pm to yatesdog38
quote:i don't agree with this but, the best ribs i've ever had was at blues city cafe. WOW
the BBQ capital of the world in Memphis.
Posted on 9/27/17 at 4:52 pm to GetCocky11
Not reading this flame fest...but I honestly think it is with pork/turkey/chicken.
Posted on 9/27/17 at 4:56 pm to bfniii
McCabe's is the best BBQ in SC followed by Browns.
Lewis is great as is Swig and Swine in Chas, but that's hipster gourmet fancy beer BBQ...which is great mind you, but not traditional SC BBQ.
I have had some good roasted beef in Texas with BBQ sauce and I have had a lot of overcooked beef in Texas. Beef ribs are my favorite to get inTexas if I can find them.
People were roasting whole hogs in pits with pepper and vinegar long before Texas even had cows... we still do it once it turns cool on our farm. We know the same pit has been in use since the 1820s on our farm... could be longer.
Lewis is great as is Swig and Swine in Chas, but that's hipster gourmet fancy beer BBQ...which is great mind you, but not traditional SC BBQ.
I have had some good roasted beef in Texas with BBQ sauce and I have had a lot of overcooked beef in Texas. Beef ribs are my favorite to get inTexas if I can find them.
People were roasting whole hogs in pits with pepper and vinegar long before Texas even had cows... we still do it once it turns cool on our farm. We know the same pit has been in use since the 1820s on our farm... could be longer.
Posted on 9/27/17 at 5:01 pm to GetCocky11
Memphis>Kansas City>sc>texas
Posted on 9/27/17 at 5:25 pm to auzach91
Brisket is King
Posted on 9/27/17 at 5:43 pm to WestCoastAg
quote:
people have left the state of carolina jr because the food is so shitty
I can hear it now "yes, honey I quit my $200,000 job today and we are moving away from here. the food just sucks"
Posted on 9/27/17 at 10:01 pm to navy
quote:
As any connoisseur knows, Lexington, North Carolina is the Barbecue Capital of the world.
lockhart texas. there's a reason why it's called a bbq pilgrimage i definitely prefer brisket to any other meat. a properly done brisket is the filet mignon of bbq. texas sauce is not my favorite but it will certainly do just fine on a brisket
Posted on 9/27/17 at 10:06 pm to bamaoldtimer
quote:this is seriously some of the most bland and uninteresting bbq sauce i have ever had
sweet baby rays
Posted on 9/27/17 at 10:08 pm to weagle99
quote:
This is better than whatever shite they are serving in Texas
that picture does not look appetizing at all. i will take texas over that any day. it looks commercial like sysco.
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