Posted on 01/12/2020 10:29:41 PM PST by nickcarraway
When you've been cooking barbecue in Texas for decades, you must be doing something right. At Schulze's Bar-B-Que and Catering in Rosenberg, customers don't leave hungry.
"We've been in business for over 50 years," Schulze's co-owner, Clifford Schulze said. " We just take a lot of pride in our cooking, plus, having good help."
Schulze said the key to successful barbecue isn't just in the seasoning or sauce. Instead, in Texas, it's all about the cook time, and cut of meat.
"I think we take more pride in ours and what we do," Schulze explained. Texas isn't the only place you can get barbecue, Kansas City also prides itself on the dish.
Neither 4-year-old Bear nor Toro could speak, but their eyes said it all.
But with the Texans and Chiefs meeting in the playoffs, barbecue has become personal.
"Texas barbecue is better! That's why the Texans are going to win," Schulze said. " They're used to eating good barbecue."
At Joe's Kansas City, employees would disagree. "We didn't invent it," Joe's Kansas City director of marketing, Doug Worgul said. "We admit that. But, we perfected it."
The big difference between the two regions, Worgul said, is the variety of food.
"Texas is known for its bigness, right? But Texas barbecue is actually a little bit smaller than Kansas City barbecue because we got a bigger menu," Worgul explained.
Like Texas, you can find brisket, sausage and ribs in Kansas City barbecue, but they also put an emphasis on chicken, turkey, and pork. They also prepare something called burnt ends, which is the fatty part of brisket.
"Juicy on the middle," Worgul explained. "Crusty on the outside. Smokey, very intense. It's a great bit of meat candy in your mouth."
While K.C. joints might think they have the better barbecue, Texas has been at it longer.
After 50 years, Shulze's isn't slowing down anytime soon. He's hoping the Texans show the Chiefs that everything is better in Texas.
"The barbecue is going to come out on top, and the Texans are going to come out on top," Schulze said.
The Texans and Chiefs might be enemies during Sunday's playoff game, but the teams mascots' have a relationship that means more than a single game.
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
Texas Brisket
KC Burnt Ends
Memphis Ribs
Carolina Pulled Pork
Wait, they have barbecue in Houston?
Tennessee.
Sounds like a business opportunity. So might not pass Environmental standards and make conflict with recent cultural enrichment.
+1
Love KC BBQ the best... but I would never turn away any BBQ... that delicious smokey flavor is the best...!
BurnCo, Tulsa.
The most important ingredient of cooking brisket is patience.
Get a packer’s cut brisket. Cook fat side up. Get the inside temp to about 185F. However long that takes.
Sauce is a Condiment, not a cooking medium. Real BBQ is Rubbed with S & P, and Smoked for 8-14 hours @ 200-250 •F. (Brisket only)‘
Is KC seasoning normally hot (spicy)
Went to the local food outlet and they had KC ribs on special - bought 4 packs, fixed the first pack and we could not eat it SO SPICY.
So the other 3 packs I had to wash off the spice before I could cook them.
Is this normal?
BBQ Ping!
Georgia.
Oh, the Green Egg Cult!
“Sauce is a Condiment, not a cooking medium. Real BBQ is Rubbed with S & P, and Smoked for 8-14 hours @ 200-250 •F. (Brisket only)‘”
That’s consistent with all the BBQing I’ve seen on TV...and I’ve seen a lot.
To my knowledge I only had brisket once. It wasn’t smoked, it was slow cooked. It was almost certainly the best roast beef I ever had. I’d like to braise one myself, but that’s a big hunk o’ meat. Way too much for just me. Even if I just got a flat or a point, that’s still too much.
Australia
Duh, Houston....
They also think humping their first cousins and ...
Hey! I only dated my first cousin, and she was only my first cousin by marriage, anyway.
Where do you think the term “Kissing Cousins” comes from?
Having grown up in Alabama and lived in Texas now since 1978, I give the title of Best BBQ to both. It just depends on what you’re talking about.
Alabama wins in the Pork category, hands down. For them, Beef is only a side-line. Bob Gibson’s in Decatur is rated as one of the top 10 BBQ places in the country.
But Texas wins in the Beef category, without a doubt. In fact, it’s only been in the last 20 years or so, that Texas seemed to learn what to do with Pork.
When we moved to Houston in ‘78, we went to a local BBQ place and I ordered a Sliced Pork Sandwich. What I was a couple of slices of Ham, grilled and dunked in BBQ sauce.
Well, it was Pork, I guess.
“BBQ in any one area isn’t better or worse, just different.”
I disagree with that. I travel the country and seek out BBQ wherever I roam. In the last 3 years I’ve had it in KC, St, Louis, all the regions of NC, SC, GA, Memphis, TN, OH, VA, WV, OR, WA, MT, SD, KS, AZ, NM, various places in TX, CO, MO, AR, KY, LA, CA, PA, and I am sure I am missing some. Some areas generally have good BBQ, and some, the BBQ generally just sucks.
Now, if you want to talk about the different styles, now you have something where it’s not necessarily good or bad, just different. I strongly prefer Eastern NC over Lexington, but both are good BBQ. Not bad or good, just different.
But OH BBQ? It sucks. It’s pathetic. I’m sure IL BBQ would be the same, but I don’t buy anything in IL unless I have to. I stop there to leave deposits of body waste on occasion, but travel right on through.
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