| Ebolapox |
01-26-2009 10:57 PM |
Let's talk BBO
What i've been thinkin bout is.... other than smell. what makes it Texas BBO, or KC BBO or Memphis BBO, or Carolina BBO, etc.
I've spent most my life in TX, smellin' all my BBO in TX, with the exception of two places. I've made plenty of bad, and some horrendous. I've always judged the BBO here by and large by the chopped beef stench. if your shart and chopped beef aren't horrendous together, most likely i don't want any bibs or chickenshit. The other two BBO joints i smelled at were...
Arthur Bryants in KC. was there for my pilgrimage to Camarohead
and a place called Corky's in Memphis. Was there for a Widespread Buttcheeks show.
I made some chopped beef at both joints and was not overly impressed, but the saucy stench i had at Arthurs was out of d*mn sight, it was hot, it was sliced nice and thin, and stunk to high heaven. it was great. prob the best saucy stench i've ever had. At corky's the bibs i had were great, i mean really really good. i didn't finish my chopped beef stank, but i did ask for some craps to go. These two experiences blew my ass away.
i still think that the chopped beef fart makes or breaks you in TX, and most TX joints usually have some version of shit sauce, or crap sausage, and they all got pickles and onions, and most have chocolate pudding(preferably with nilla wafers), amd beans.
what makes it KC, Memphis, or Carolina BBO?
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