Posted on 01/03/2002 5:04:58 AM PST by aomagrat
McRib?
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Well, yer close TS...Kansas City IS the BBQ capitol of the world!!...but...the best in KC is Arthur Bryants, mah frien. The old place....downtown. Heheh - pig w/ mustard sauce..heheh...sounds like a ham samwich to me, not BBQ! Brisket's the ONLY way to fly. Around here we say: "If it don't MOO...it ain't Q" Pity dem poor folk dat think BBQ is a bunch of stringy pork swimmin' in watered down mustard!!
The results are alsways the same!!
The Lexington Collection is the ranking of top Q joints in the state. Not too many I see!
Methinks you need to talk to Wilber about real BBQ.. This boy sounds like he's been around the block a few times. He might even pass for a Texan.
I never said there was anything wrong with eating beef with some sauce on it; just don't call it a barbeque, at least not to a southerner.
Speaking of mustard, give this a try sometime when slow smoking ribs or something: After putting on your dry rub, coat the meat liberally with mustard, and just mustard. Somehow in the cooking process the mustard taste mostly goes away, and it turns into that crunch "bark" that so many barbecue lovers crave. I realize how hard it is to put meat on to barbecue that is bright yellow, but trust me and give it a try.
The author reveals his ignorance on the subjest of BBQ in this one sentence. He mentions a whole string of states, yet the one state, Virginia, that is the undisputed king of BBQ, was not mentioned . Yes, North Carolina was mentioned, but they were taught how to make BBQ when they were still part of VA. That is why the best BBQ is found from the central part of NC north to the southeastern section of VA. And you will find no stupid mustard sauce in the better BBQ places, either. Mustard sauce on BBQ is an abomination and insult to the pig on which it is placed. Please forgive my passionate response, but I really can't sit by and read this nonsense without commenting strongly.
Hehehe....ROTFL!! I wouldn't doubt it, although I thought you were gonna say that the pilot tried to pull over to prove it!
So you are saying that because people that dont eat barbecue would like your style best, that it is the best? Seems an odd way to present your argument.
Was it served on a flaky croissant with alfalfa sprouts & garnished with edible flowers?
Hey TS - been there, done that....many times! I live in Olathe, and for many years competed in the KCBS cook-offs. My team was: Swine Of The Times - AmRoyal too big for me...I like the Lenexa BBQ more better...although it's getting pretty big now too!! You live in Mission?
Mustard is fantastic for moping on pork, chicken and brisket before you throw it on the smoker. The night before you plan to cook, get your favorite mustard based sauce, I like Maurice's and mop it all over the meat. Then add your rub and spices. Wrap it in Glad and put in the fridge overnight. The Vinegar in mustard acts as a natural tenderizer and it really opens up the meat so the spices can sink in.
But I also really love Maurice's Piggy Palace of Columbia SC. Mustard based sauce on pork, keep it lightly sauced. Maurice Bessemer's taken a lot of flack in recent history for his pro-Confederate position and it has cost him most of his retail distribution as the PC grocery stores and Walmart/Targets remove him for his beliefs.
Anyone got a link to post?, ping me please?
Chuckling is unavoidable when a Texan is deemed "ignorant", and then lectured to on the subject of "barbecue"(barbeque aka BBQ).
Sort of like a mortal ascending Valhala to spread the good word.
I shall relent to your pickled-pig. Mmmmmm good!!!
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