50 years of goodness!
Posted on 01/12/2020 10:29:41 PM PST by nickcarraway
Tennessee.
This is going to be interesting. Again.
The age of the pit is important but it all makes a difference including cut of meat, cook time, wood type, temperature, sauce either before, during or after, how long the meat relaxes. It all matters.
We have a place here that built a helipad for the guard troops who flew between camps for summer maneuvers. I don’t think the owners have spent a dime on the place in three generations. Not moist by any means but not dry either, brisket is thin sliced, sauce is OK but the beans and trimmings are the best.
Place in Wichita Falls, Texas is well aged and their product tastes it, really good.
There is lots of good BBQ across the nation. As long as it is not greasy most of it is at least passable.
My impression is Texas BBQ is usually beef, and they aren’t really big on sauces. Just salt and pepper, maybe a rub, but definitely not sweet. They’re not known for their BBQ pork.
Kansas City BBQ covers the gamut of almost all proteins. They typically use tomato-based sauces in their recipes.
If I were given a choice, I would choose Texas for beef, and KC for anything else. I like sauce with my barbecue.
Coming to bookstores soon: “How to Piss Away a Three-Touchdown Lead and Lose By 20 Points” by Bill O’Brien, former head coach of the #HoustonTexans .
Barbecue is a matter of civic pride in both areas. KC can have the barbecue crown. Texas has prettier girls (and better weather).
BBQ has its roots in the poor, who used available woods and available meat, slow cooking tough cuts to make them more edible. BBQ in any one area isn’t better or worse, just different.
Concur, there is no barbecue better than a Memphis dry rub.
Great, now I’m jonesing for dry ribs and am over 5,000 miles from a decent barbecue place (in Germany).
My wife is from SW Missouri and is, of course, beautiful.
However, in fairness, the band Little Texas made a compelling counter argument about the qualities of Texas ladies years ago:
https://www.youtube.com/watch?v=mbH60wCO-Yw
KC, for a plethora of reasons. Moist, sweet, smoky, just enough sauce to keep it wet. Down here in Alabama, they think a dry rub of cayenne and and seed seasons on a nasty dry pig part and burning it over a fire is the height of cuisine. They also think humping their first cousins and spawning a slopehead is calling it a family. Buncha friggin’ social welfare Klingons.
We know who’s better in football!!
Jets?
If you hate this state so much, why don’t you leave. Feel free to do so.
LOL
You may have just lost a few friends in Alabama!
I’ve never visited so I’m neutral :)
They still suck :)
Oh but next year will be their year.../s
NC
I’ve taught myself to cook good BBQ on a green egg. I can now enjoy what I want cooked any way I want. I mostly use dry rubs. Do like sweet on meat. Have recently been experimenting with vinegar mops and marinades.
For pork, Carolina Barbecue which I prefer over just about any other barbecue recipe, but I do smoke certain Meats and very rarely smear sauces or vinegars all over the meat while it’s cooking if I’m going to use a sauce it will generally be a dipping sauce after the meat is prepared.
50 years of goodness!
Same here - lots of sauce and a spare supply to keep the meat “lubricated”.
We visited The Salt Lick when we were in Texas a few years ago. It was pretty good but we’ve had as good, and better, here in NC. The best part was the pit display that everyone can see (and drool over). That visual with the sizzling and incredible aroma is awesome.
If there was a venue doing that kind of BBQ display pit for customers here in NC they would probably be raking in the money.
Peach
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.