Lets talk BBQ

[rambleonthruthefog]

What i've been thinkin bout is.... other than location. what makes it Texas BBQ, or KC BBQ, or Memphis BBQ, or Carolina BBQ, etc.

I've spent most my life in TX, eatin' all my BBQ in TX, with the exception of two places. I've had plenty of good, and some great. I've always judged the BBQ here by and large by the chopped beef sandwich. if your sauce and chopped beef aren't delicious together, most likely i don't want any ribs or chicken. The other two BBQ joints i ate at were...

Arthur Bryants in KC. was there for my pilgrimage to Arrowhead
and a place called Corky's in Memphis. Was there for a Widespread Panic show.

I had some chopped beef at both joints and was not overly impressed, but the sausage sandwich i had at Arthurs was out of d*mn sight, it was hot, it was sliced nice and thin, and stacked high. it was great. prob the best sausage sandwich i've ever had. At corky's the ribs i had were great, i mean really really good. i didn't finish my chopped beef sandwich, but i did ask for some ribs to go. These two experiences blew my theory away.

i still think that the chopped beef makes or breaks you in TX, and most TX joints usually have some version of habanero sauce, or jalepeno sausage, and they all got pickles and onions, and most have banana pudding(preferably with nilla wafers), amd beans.

what makes it KC, Memphis, or Carolina BBQ?

[rambleonthruthefog]

Originally Posted by Darth CarlSatan

The majority of Texas BBQ I've had has always been on the overly-excessive mild side.

It's like, "don't wanna' scare the old folks"!

Give me some names so I can go online and check it out! Please.

For my $, it don't get much better than http://www.saltlickbbq.com/. The one in Driftwood, just south of austin, is the best one. its the original, its byob, its just about perfect. The Original and Habanero(my fav) sauce are great. They got one in the airport too, get the sausage plate.

I also like http://www.rudys.com/. It started as a gas station and BBQ, and now they are all over TX. I think they got one in OK, too. The "sause" is boss at rudy's. it is a hot BBQ sauce, kinda thin, lots of black pepper, delicious. Its the closets and i eat there the most so get the jalepeno sausage and some banana pudding.

I had my wedding reception at http://www.countylinebbq.com/. Its a nicer BBQ restaraunt. Good ribs, briskit smoked for 18 hrs. The one on the lake is the best. feel free to feed the turtles.

also http://www.greenmesquite.net/. get the BBQ turkey stuffed potatoe, a "baker". i hear http://www.ironworksbbq.com/ is good. they claim to be #1 in the state.

http://www.louiemuellerbarbecue.com/ & http://www.coopersbbq.com/ are hot spots bout an hour out of town. if your drivin in, they are a good stop.

almost forgot my favorite chopped beef sandwich. http://www.hillscafe.com/

[Sweet Daddy Hate]

Originally Posted by rambleonthruthefog

For my $, it don't get much better than http://www.saltlickbbq.com/. The one in Driftwood, just south of austin, is the best one. its the original, its byob, its just about perfect. The Original and Habanero(my fav) sauce are great. They got one in the airport too, get the sausage plate.

I also like http://www.rudys.com/. It started as a gas station and BBQ, and now they are all over TX. I think they got one in OK, too. The "sause" is boss at rudy's. it is a hot BBQ sauce, kinda thin, lots of black pepper, delicious. Its the closets and i eat there the most so get the jalepeno sausage and some banana pudding.

I had my wedding reception at http://www.countylinebbq.com/. Its a nicer BBQ restaraunt. Good ribs, briskit smoked for 18 hrs. The one on the lake is the best. feel free to feed the turtles.

also http://www.greenmesquite.net/. get the BBQ turkey stuffed potatoe, a "baker". i hear http://www.ironworksbbq.com/ is good. they claim to be #1 in the state.

http://www.louiemuellerbarbecue.com/ & http://www.coopersbbq.com/ are hot spots bout an hour out of town. if your drivin in, they are a good stop.

almost forgot my favorite chopped beef sandwich. http://www.hillscafe.com/

Right on, thanks!

[gblowfish]

The poop and nothing but the poop on KC BBQ here:
http://www.georgeblowfish.com/BBQ.html

[Sweet Daddy Hate]

Originally Posted by gblowfish

The poop and nothing but the poop on KC BBQ here:
http://www.georgeblowfish.com/BBQ.html

That was awesome; I fully approve!

REP!

[Reaper16]

Originally Posted by Darth CarlSatan

That was awesome; I fully approve!

REP!

You wouldn't fully approve if you'd been to KC lately. Bryant's and Rosedale are mere husks of what they used to be. That they are ranked above Oklahoma Joe's and L.C.'s is so absurd as to make my eye socket ache.

[xbarretx]

Originally Posted by Fire Me Boy!

Brisket is pretty tough, in general. I actually do brisket better than I do anything else, but I've spent WAY more time doing it than anything else. You just have to be patient with it, and I've found a wireless probe thermometer to be my best friend. Once the brisket goes in the smoker, I literally don't open it for six hours. I'll open the smoke box and restock the wood or charcoal, but I won't open the cooking chamber at all.

As for burnt ends, the only way to get burnt ends is to use literally the ends that are a little over cooked from the point (fattiest part of a whole brisket).

I don't put any sauce on my brisket while it's cooking. I use the rub only for seasoning, and while it's cooking I'll fill a spray bottle with beer or apple juice. I typically smoke with a 1:1 ratio of hickory and apple wood.

sounds similar to waht i do i just need to get a rub then. ill try it. thanks man!

[Sweet Daddy Hate]

Originally Posted by Reaper16

You wouldn't fully approve if you'd been to KC lately. Bryant's and Rosedale are mere husks of what they used to be. That they are ranked above Oklahoma Joe's and L.C.'s is so absurd as to make my eye socket ache.

I'm not saying it's perfect, but it's a cut above anything the Star ever puked up.

I used to work out of the Water Dept. 18th St. Complex, so I ate at Bryant's now and again. I was never big on their sauce though, so I kept a bottle of Gates in my van.

I never understood the public's craving for Rosedale; that sauce was the nastiest shit I've ever had the displeasure of sampling.

[KCTitus]

Carolina BBQ is, by far, the worst of all the BBQ's. It's watery vinegar based sauce flat ruins what low quality meat they have to begin with. It's mostly pulled pork, that's pretty much it. You dont get good brisket or ribs from a 'Carolina' type place.

Memphis, I do enjoy as much as KC style -- since it's more based on rub rather than the sauce, and I have incorporated that into my BBQ as well. I have always like Gates sauce, and I still ship it out east for my BBQ's, but some of my friends dont like it, but they have to come to love my home made rub.

I began experimenting with Mustard and Mustard seed this last summer and was suprised at the pop it gives--I just didnt want to believe that Mustard had that kind of impact. I just wish the meat quality was better on the east coast.

[Fire Me Boy!]

Originally Posted by KCTitus

Carolina BBQ is, by far, the worst of all the BBQ's. It's watery vinegar based sauce flat ruins what low quality meat they have to begin with. It's mostly pulled pork, that's pretty much it. You dont get good brisket or ribs from a 'Carolina' type place.

Memphis, I do enjoy as much as KC style -- since it's more based on rub rather than the sauce, and I have incorporated that into my BBQ as well. I have always like Gates sauce, and I still ship it out east for my BBQ's, but some of my friends dont like it, but they have to come to love my home made rub.

I began experimenting with Mustard and Mustard seed this last summer and was suprised at the pop it gives--I just didnt want to believe that Mustard had that kind of impact. I just wish the meat quality was better on the east coast.

You'll be very, very happy if you start making your own BBQ sauce.

3/4 c. packed dark brown sugar
1-2 Tbsp. ground black pepper (I use 2)
1 oz. package of chili seasoning (I use Alton Brown's homemade chili powder)
2 tsp. dry mustard
1 tsp. ground ginger (I use 2 tsp. fresh grated)
1/2 tsp. allspice
1/4 tsp. ground cayenne pepper (I prefer chipotle pepper)
1/4 tsp. mace
1 c. vinegar (I like unfiltered apple cider vinegar)
1/4 c. molasses
1/4 c. water
32 oz. bottle of Heinz ketchup

Combine all the dry ingredients in a saucepan and mix well. Add vinegar, molasses and water, stirring until blended. Stir in ketchup (I find a whisk does the best job). Bring to a boil, stirring constantly, and reduce heat. Simmer, covered, over low heat for 30 minutes, stirring occasionally.

If you like, add 1-3 tsp. liquid smoke. I always use this sauce on brisket and ribs that I've smoked, so I don't want any of the fake stuff near my Q.

It makes quite a bit, but it'll what you don't use will fit back inside the ketchup bottle and will keep in the fridge for up to a year.

This recipe is from the Kansas City BBQ Society, called Kansas City Classic Sauce. As you see, I've made a few alterations for what I like better. But if you only do one thing, make your own chili powder.

Another tip: buy all of your spices whole. Keep them in the freezer until you need them. When you need them, pull out what you need, lightly toast them in a DRY skillet, then grind them. It makes all the difference in the world. Toasting them brings their essential oils to life. If they're already cracked or ground, you lose a tremendous amount of flavor in very little time.

[Fire Me Boy!]

If you're partial to Gates, this recipe is spot on.

http://recipes.egullet.org/recipes/r1689.html

1 c. sugar
1/4 c. salt
2 Tbsp. celery seed
2 Tbsp. ground cumin
2 Tbsp. ground cayenne pepper
2 Tbsp. garlic powder
1 Tbsp. chili powder
2 qt. ketchup
2 c. apple cider vinegar
1-1/2 tsp. liquid smoke (I leave this out)
1 tsp. freshly squeezed lemon juice

In a small bowl, combine sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder. Set aside.

In a large bowl, combine ketchup, vinegar, liquid smoke, and lemon juice. Add dry ingredients and mix until very well blended. Serve warm or at room temperature.

Sauce may be stored in an airtight container in refrigerator for up to 3 weeks or in freezer for up to 6 months.

Yield: about 3 quarts

[Extra Point]

Why should you have to chop meat? Pulled (pork butt) or sliced (brisket), the texture yields the flavor, and level of doneness. Sure, I can see chopping ribs to separate them, or to chop off burnt ends, but a sharp heavy knife does the job.

Chopped meat is just... institutional.

[rambleonthruthefog]

Originally Posted by Extra Point

Why should you have to chop meat? Pulled (pork butt) or sliced (brisket), the texture yields the flavor, and level of doneness. Sure, I can see chopping ribs to separate them, or to chop off burnt ends, but a sharp heavy knife does the job.

Chopped meat is just... institutional.

Ya want it chopped fine, that way it melts in you mouth quicker so you can take another bite. With the right mix of BBQ sauce you should be able to eat it with a spoon.

[Toadkiller]

I use bear paws for shredding my pork butts and they work very well. You can get them on ebay, look up bear paws meat handlers.

[Extra Point]

Originally Posted by rambleonthruthefog

Ya want it chopped fine, that way it melts in you mouth quicker so you can take another bite. With the right mix of BBQ sauce you should be able to eat it with a spoon.

I want to eat Q my teeth. Thanks. In another twenty or thirty years, then that would be acceptable. Until then, I still remember the Pre-Chewed Charlie's sketch from SNL.

[dirk digler]

Originally Posted by Sure-Oz

I ate at Oklahoma Joes saturday and man those fries OWN me and the bbq was damn good too.

Loved it! Better than jackstack imo, but ive had JS alot

IMVHO Oklahoma Joes has the best BBQ in KC.