Food and Drink Lets talk BBQ

rambleonthruthefog · 01-26-2009, 02:01 PM

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?

KC-TBB · 01-26-2009, 02:05 PM

Rosedale BBQ for me...

foxman · 01-26-2009, 02:07 PM

I grew up in KC and eating Beef BBQ. I moved to Carolina in 84 and a couple of things jumped right out. A: the BBQ is primarily pork and a lot of places don't serve anything else. The sauce is more of a dip and is vinegar based although the eastern part of NC uses a different sauce/dip than what is commonly referred too as "Lexington style" NC BBQ.

Another thing is that in NC most places offer BBQ slaw and will put it on your sandwich if you don't ask them not too. BBQ slaw is a red slaw that has ketchup in it. The sauce or dip isnt particularly hot and is thin and runny.

So, there ya have it.

I 100% prefer KC BBQ over NC although it is different enough that I would miss NC BBQ if I moved away.

foxman · 01-26-2009, 02:09 PM

Ohh and I have yet to have BBQ beans in NC nearly as good as what is commonly found in KC. IE, I love Smokhouse's beans in the Northland, but there is not a place in NC that I have found that offers much more than a can of pork-N-beans with some sauce in it.

Fish · 01-26-2009, 02:15 PM

The name doesn't matter. Everyone has their preference. It all makes a turd. Be thankful for the variety....

**Reaper16** · 01-26-2009, 02:19 PM

KC has the highest percentage of great places. Texas ranks second.

ChiefsCountry · 01-26-2009, 02:19 PM

Kansas City BBQ is the best overall IMO. Sauce is what sets KC apart IMO. Gates, Arthur Bryant's, Jack Stack's, Smokehouse all amazing. Not fan of KC Masterpiece though. Memphis has the best ribs by far. The dry rub is really good, though I would love to smother those Memphis ribs with some Gates or Arthur Bryant sauce. North Carolina is different bc its a vingear/mustard base. Its good but not close to KC IMO. Texas is the BBQ sandwichs, better than North Carolina though. So my rankings:
1. Kansas City
2. Memphis
3. Texas
4. North Carolina

epitome1170 · 01-26-2009, 02:23 PM

I actually just watched a show on the evolution of BBQ on Discovery channel or something like that... I think it was called BBQ Paradise (but that might be another show.) Anyway, there is a lot more to the style of BBQ than just where it is done.

I won't bother spewing facts and history they gave because I am sure I would screw it up, but if you really love BBQ and the history of it, you should check it out.

Demonpenz · 01-26-2009, 02:28 PM

I had a bbq this weekend with brats and chicken. good stuff

**Reaper16** · 01-26-2009, 02:30 PM

Quote:

Originally Posted by epitome1170

I actually just watched a show on the evolution of BBQ on Discovery channel or something like that... I think it was called BBQ Paradise (but that might be another show.) Anyway, there is a lot more to the style of BBQ than just where it is done.

I won't bother spewing facts and history they gave because I am sure I would screw it up, but if you really love BBQ and the history of it, you should check it out.

BBQ paradise was on the Travel Channel. It was actually okay compared to similar programs about bbq that have aired in recent history. It still wasn't good or anything.

Jesus, I can't wait until I get a book deal for my barbecue memoir/travelogue. I'm sick of shitty media about bbq.

Goapics1 · 01-26-2009, 02:37 PM

Quote:

Originally Posted by Demonpenz

I had a bbq this weekend with brats and chicken. good stuff

No McRib?

**Fire Me Boy!** · 01-26-2009, 02:43 PM

Quote:

Originally Posted by 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?

It's the sauce.

KC is a heavy tomato sauce, often accented with molasses. Sweet. If you can smoke it, it's barbecue, including beef, pork, ribs, chicken, sausage.

Memphis is a thin tomato sauce. Pork and ribs. Ribs usually are dry.

Carolina is either vinegar/pepper or mustard. In the Carolinas, barbecue is also pork or whole hog. There is such a thing as barbecued beef and ribs, but when Carolinians talk barbecue, they're talking pulled pork or whole hog. Carolinians can't do brisket. They just can't. They suck at it.

Texas is generally dry rubs, no sauce. Brisket.

tooge · 01-26-2009, 02:45 PM

Pretty much like this with slight variations in each place, but this is a general diescription.

Texas is almost exclusively beef. Brisket is king in Tejas. Sometimes spicy, sometimes chili like.

KC is all about sauce traditionally. Kc is a pretty good blend of all the others. Beef and Pork. Usually a tomato based sauce, and lots of it.

North Carolina is all about pulled pork. They do ribs too, but not much beef. They are also into heavy sauce, but it is vinegar or mustard based usually and not as thick as KC.

Memphis Q is all about pork. Ribs are king there, but pulled pork is good too. The key to Memphis style Q is the lack of sauce. They are most noted for dry rubs.

That is pretty much it in a nutshell. If you ask me, done well, they are all killer.

**Fire Me Boy!** · 01-26-2009, 02:46 PM

On an unrelated note, I posted this on another thread:

On Saturday, my wife and I went down to Summerville, SC to become South Carolina Barbeque Association judges. After we judge four supervised judging events, we'll be "certified" judges.

I used to judge in KC somewhat frequently, so it's nothing new to me. Mrs. FMB! is new to the circuit.

Decent Q at the event, but nothing special. Out of curiosity, I really focused and judged the catered barbecue as I would normally... rated it at 13.8 on a 17-point scale, which is just above average.

Supposedly, the guy that catered is the two-time Grand champ of the Carolina Cup (a competition of first-place winners of the 50 or so competitions, so a best of the best type of thing).

This guy that gave us decent, but not great, barbecue that I rated at just above average is the best South Carolina has to offer.

I may start cooking here. Need to find a team.

**Fire Me Boy!** · 01-26-2009, 02:46 PM

Quote:

Originally Posted by tooge

Pretty much like this with slight variations in each place, but this is a general diescription.

Texas is almost exclusively beef. Brisket is king in Tejas. Sometimes spicy, sometimes chili like.

KC is all about sauce traditionally. Kc is a pretty good blend of all the others. Beef and Pork. Usually a tomato based sauce, and lots of it.

North Carolina is all about pulled pork. They do ribs too, but not much beef. They are also into heavy sauce, but it is vinegar or mustard based usually and not as thick as KC.

Memphis Q is all about pork. Ribs are king there, but pulled pork is good too. The key to Memphis style Q is the lack of sauce. They are most noted for dry rubs.

That is pretty much it in a nutshell. If you ask me, done well, they are all killer.

Beat you buy |that| much.

Repost.

01-26-2009, 02:01 PM
rambleonthruthefog Veteran Join Date: May 2008 Location: Austin, Texas Casino cash: $5585026	Lets talk BBQ 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?
Posts: 1,401

01-26-2009, 02:05 PM	#2
KC-TBB It is, what it is... Join Date: Sep 2006 Location: Harpers Ferry, WV Casino cash: $6235719	Rosedale BBQ for me...
Posts: 1,083

01-26-2009, 02:07 PM	#3
foxman Post Whore Join Date: Feb 2004 Location: Oz Casino cash: $10004900	I grew up in KC and eating Beef BBQ. I moved to Carolina in 84 and a couple of things jumped right out. A: the BBQ is primarily pork and a lot of places don't serve anything else. The sauce is more of a dip and is vinegar based although the eastern part of NC uses a different sauce/dip than what is commonly referred too as "Lexington style" NC BBQ. Another thing is that in NC most places offer BBQ slaw and will put it on your sandwich if you don't ask them not too. BBQ slaw is a red slaw that has ketchup in it. The sauce or dip isnt particularly hot and is thin and runny. So, there ya have it. I 100% prefer KC BBQ over NC although it is different enough that I would miss NC BBQ if I moved away. __________________ "Mommy - I need to go potty"... "Oh, for God's sakes, you picked today to stop goin' in your pants?!?" My Name is Earl
Posts: 1,060

01-26-2009, 02:09 PM	#4
foxman Post Whore Join Date: Feb 2004 Location: Oz Casino cash: $10004900	Ohh and I have yet to have BBQ beans in NC nearly as good as what is commonly found in KC. IE, I love Smokhouse's beans in the Northland, but there is not a place in NC that I have found that offers much more than a can of pork-N-beans with some sauce in it. __________________ "Mommy - I need to go potty"... "Oh, for God's sakes, you picked today to stop goin' in your pants?!?" My Name is Earl
Posts: 1,060

01-26-2009, 02:15 PM	#5
Fish Ain't no relax! Join Date: Sep 2005 Casino cash: $2228919	The name doesn't matter. Everyone has their preference. It all makes a turd. Be thankful for the variety.... __________________
Posts: 47,533

01-26-2009, 02:19 PM	#7
ChiefsCountry The Insider Join Date: Jan 2004 Location: Lake of the Ozarks Casino cash: $2268752	Kansas City BBQ is the best overall IMO. Sauce is what sets KC apart IMO. Gates, Arthur Bryant's, Jack Stack's, Smokehouse all amazing. Not fan of KC Masterpiece though. Memphis has the best ribs by far. The dry rub is really good, though I would love to smother those Memphis ribs with some Gates or Arthur Bryant sauce. North Carolina is different bc its a vingear/mustard base. Its good but not close to KC IMO. Texas is the BBQ sandwichs, better than North Carolina though. So my rankings: 1. Kansas City 2. Memphis 3. Texas 4. North Carolina
Posts: 49,645

01-26-2009, 02:23 PM	#8
epitome1170 CP's Resident S.E. Join Date: Nov 2005 Location: KCMO Casino cash: $9562460	I actually just watched a show on the evolution of BBQ on Discovery channel or something like that... I think it was called BBQ Paradise (but that might be another show.) Anyway, there is a lot more to the style of BBQ than just where it is done. I won't bother spewing facts and history they gave because I am sure I would screw it up, but if you really love BBQ and the history of it, you should check it out.
Posts: 891

01-26-2009, 02:28 PM	#9
Demonpenz I got Rice cookin in the micro Join Date: Nov 2003 Location: Apartment "G UNIT!" Casino cash: $3092136	I had a bbq this weekend with brats and chicken. good stuff __________________
Posts: 54,277

01-26-2009, 02:45 PM	#13
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $3914112	Pretty much like this with slight variations in each place, but this is a general diescription. Texas is almost exclusively beef. Brisket is king in Tejas. Sometimes spicy, sometimes chili like. KC is all about sauce traditionally. Kc is a pretty good blend of all the others. Beef and Pork. Usually a tomato based sauce, and lots of it. North Carolina is all about pulled pork. They do ribs too, but not much beef. They are also into heavy sauce, but it is vinegar or mustard based usually and not as thick as KC. Memphis Q is all about pork. Ribs are king there, but pulled pork is good too. The key to Memphis style Q is the lack of sauce. They are most noted for dry rubs. That is pretty much it in a nutshell. If you ask me, done well, they are all killer.
Posts: 15,003

01-26-2009, 02:46 PM	#14
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	On an unrelated note, I posted this on another thread: On Saturday, my wife and I went down to Summerville, SC to become South Carolina Barbeque Association judges. After we judge four supervised judging events, we'll be "certified" judges. I used to judge in KC somewhat frequently, so it's nothing new to me. Mrs. FMB! is new to the circuit. Decent Q at the event, but nothing special. Out of curiosity, I really focused and judged the catered barbecue as I would normally... rated it at 13.8 on a 17-point scale, which is just above average. Supposedly, the guy that catered is the two-time Grand champ of the Carolina Cup (a competition of first-place winners of the 50 or so competitions, so a best of the best type of thing). This guy that gave us decent, but not great, barbecue that I rated at just above average is the best South Carolina has to offer. I may start cooking here. Need to find a team.
Posts: 35,253