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Old 01-26-2009, 02:01 PM  
rambleonthruthefog rambleonthruthefog is offline
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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?
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Old 01-26-2009, 02:05 PM   #2
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Rosedale BBQ for me...
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Old 01-26-2009, 02:07 PM   #3
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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.
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Old 01-26-2009, 02:09 PM   #4
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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.
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Old 01-26-2009, 02:15 PM   #5
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Old 01-26-2009, 02:19 PM   #6
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KC has the highest percentage of great places. Texas ranks second.
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Old 01-26-2009, 02:19 PM   #7
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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
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Old 01-26-2009, 02:23 PM   #8
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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.
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Old 01-26-2009, 02:28 PM   #9
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I had a bbq this weekend with brats and chicken. good stuff
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Old 01-26-2009, 02:30 PM   #10
Reaper16 Reaper16 is offline
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Quote:
Originally Posted by epitome1170 View Post
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.
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Old 01-26-2009, 02:37 PM   #11
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I had a bbq this weekend with brats and chicken. good stuff
No McRib?
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Old 01-26-2009, 02:43 PM   #12
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by rambleonthruthefog View Post
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.

Last edited by Fire Me Boy!; 01-26-2009 at 02:52 PM..
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Old 01-26-2009, 02:45 PM   #13
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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.
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Old 01-26-2009, 02:46 PM   #14
Fire Me Boy! Fire Me Boy! is offline
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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.
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Old 01-26-2009, 02:46 PM   #15
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by tooge View Post
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.

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