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?

[Sweet Daddy Hate]

Originally Posted by xbarretx

yep that place is fun beats going to a hardware store for gear.

Oh man! Out here you'll pay an arm and a leg for the Hickory that people are throwing in their fireplaces back in KC. It sucks a monkey butt.

When I first landed up here, I was renting a one-bedroom cabin in an old tourist resort that dated back to the late 30's.
My neighbor was the same age, and he was a resident by way of Missouri also, though he grew up primarily in Arizona.
We used to throw down and cook like a mother****er during the summer and fall holidays.
He brought some premium, out of state Hickory up from Phoenix for one of our 4th of July shin digs, and I bought some high dollar strip steaks from the ONE local place you can get them.
So I did hickory strip steaks, and he did shredded smoked turkey with green chilies.
The owner of our little community did dark, sweet Texas brisket.

He said "how did you sear in all that flavor"? And I said, "that's the magic of Hickory, baby"!

A bajillion beers, a ton of great meats; what more do you want out of life?

[Reaper16]

Originally Posted by Darth CarlSatan

A bajillion beers, a ton of great meats; what more do you want out of life?

Some burnt ends and a Bell's Two Hearted Ale = all I ever really need in this world.

[Sweet Daddy Hate]

Originally Posted by Reaper16

Some burnt ends and a Bell's Two Hearted Ale = all I ever really need in this world.

Amen to THAT!

I just flipped the first time I saw that Gospel Sunday Brunch at Stubbs. BBQ, Beer, and the "Make your own Bloody Mary Bar"!

I was like, "There's the one Church on the face of this earth I can completely get behind and look forward to attending".
That's the One Church you'll see the football dad raising hell to get to on time.

God Bless BBQ.

[Fire Me Boy!]

Originally Posted by DeezNutz

Best burnt ends in the KC area can be found at what establishment?

Gates or Arthur Bryant's.

Originally Posted by xbarretx

that's why i noted smooth flavor. they could be called somewhat middle of the road as there not overly smoky, the sauce is kinda sweet and its not very vinegary. i think the only two places ive ever vowed never ot have there BE's ever again was Zarda and Arther Bryant's... both tasted like a chunky version of dry sloppy joes...

By definition, burnt ends should be kinda chewy, very smoky and very strongly flavored. It should almost be threaded, and kinda jerky-like, covered in sauce.

Jack Stack's burnt ends are 1-inch pieces of cubed brisket. It's NOTHING like what burnt ends are supposed to be.

I once made nothing but burnt ends. I got ahold of a brisket point and cooked the whole ****er until it was burnt ends... then, sliced off the ends, and put the non burnt ends back in the smoker for more burnt ends.

[Herzig]

I was born in Kansas City and tons of family there. My wife went to college in Memphis. I don't know how many arguments we've had over which city has better BBQ.

[Herzig]

Is Bobby Bell's BBQ joint still open?

[beach tribe]

Memphis specializes in pulled pork BBQ Sandwiches. Goooooood stuff. Hard to find anything like it anywhere outside of TN. Impossible to find it farther south than Montgomery AL.

[Fire Me Boy!]

Originally Posted by beach tribe

Memphis specializes in pulled pork BBQ Sandwiches. Goooooood stuff. Hard to find anything like it anywhere outside of TN. Impossible to find it farther south than Montgomery AL.

There isn't much in the U.S. farther south than Montgomery, AL...

[beach tribe]

Originally Posted by Fire Me Boy!

There isn't much in the U.S. farther south than Montgomery, AL...

LOL.

If you ask me, there's not much on the east coast between Jax FL, and Virginia Beach Va.

[beach tribe]

Originally Posted by Darth CarlSatan

Oh man! Out here you'll pay an arm and a leg for the Hickory that people are throwing in their fireplaces back in KC. It sucks a monkey butt.

When I first landed up here, I was renting a one-bedroom cabin in an old tourist resort that dated back to the late 30's.
My neighbor was the same age, and he was a resident by way of Missouri also, though he grew up primarily in Arizona.
We used to throw down and cook like a mother****er during the summer and fall holidays.
He brought some premium, out of state Hickory up from Phoenix for one of our 4th of July shin digs, and I bought some high dollar strip steaks from the ONE local place you can get them.
So I did hickory strip steaks, and he did shredded smoked turkey with green chilies.
The owner of our little community did dark, sweet Texas brisket.

He said "how did you sear in all that flavor"? And I said, "that's the magic of Hickory, baby"!

A bajillion beers, a ton of great meats; what more do you want out of life?

Back home in TN, we just walk out back, and cut some hickory down. Whatever we don't use, we throw in the trunk, and bring back to So. FL.,to dazzle the locals when they come over for BBQs.


Whoa..dude. 32.70 posts per day??

[xbarretx]

Originally Posted by Fire Me Boy!

Gates or Arthur Bryant's.




By definition, burnt ends should be kinda chewy, very smoky and very strongly flavored. It should almost be threaded, and kinda jerky-like, covered in sauce.

Jack Stack's burnt ends are 1-inch pieces of cubed brisket. It's NOTHING like what burnt ends are supposed to be.

I once made nothing but burnt ends. I got ahold of a brisket point and cooked the whole ****er until it was burnt ends... then, sliced off the ends, and put the non burnt ends back in the smoker for more burnt ends.

i agree my friend, its more like a bbq steak than anything. but i didnt want to suggest jumping straight into gates as that might kill a bbq noobs stomach

also...

i'd love to find a good burnt end recipe. i can do pork ribs like a mofo but i have little luck when it comes to brisket/burnt ends.

[xbarretx]

Originally Posted by Darth CarlSatan

A bajillion beers, a ton of great meats; what more do you want out of life?

end of thread.

oh wait

[Sweet Daddy Hate]

Originally Posted by Herzig

Is Bobby Bell's BBQ joint still open?

Unfortunately no. It closed right about the time I graduated from High School in 1989.

[beach tribe]

Originally Posted by Darth CarlSatan

Unfortunately no. It closed right about the time I graduated from High School in 1989.

Wow, I had no idea you were old.

[Fire Me Boy!]

Originally Posted by xbarretx

i agree my friend, its more like a bbq steak than anything. but i didnt want to suggest jumping straight into gates as that might kill a bbq noobs stomach

also...

i'd love to find a good burnt end recipe. i can do pork ribs like a mofo but i have little luck when it comes to brisket/burnt ends.

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.