Continuing our barbeque discussion started, where else, in the fundamentalist forum! All in good fun, I hope.
While brisket is "the thing" in Texas, quite a few places have good pulled pork. I do think that has progressed more in recent years. The first time I recall eating pork bbq was on our way to Benton, Kentucky. It was in Mayfield, I think, and seems like the location had been featured in some movie. It's kind of vague in my mind now. Growing up, we ate lots of pork (bacon, sausage, ham, loin, chops) -- lots more than beef -- but very little bbq of any kind, whether beef, pork, or chicken. We were on a farm, my mother did 99% of the cooking, she didn't do any bbq-ing, and we ate what she cooked.
While in north Georgia years ago, we ate at the Purple Pig in Cherry Log one night. It was good, but they were "out of pork." Go figure! I also ate at the one in Ellijay with all the pig cutouts on the hill -- Poole's according to my Google search (I didn't remember the name, just the pigs!)
Concerning sausage, I love the different way they make it in Lockhart, Texas (different from any we can get around here). We get ours from Black's, but I think all the Lockhart bbq joints have it. Texas Monthly claims to know The Top 50 Barbecue Joints in Texas, but they usually forget East Texas exists when they do restaurant reviews.
Texas (and therefore probably our bbq, too) is an amalgamation of Virginia, the Carolinas, Georgia, Tennessee, Alabama, and Mississippi. That tells you a lot about what's right about us -- and what's wrong with us! ;)
Tell us about your barbeque!
Best BBQ
Discussion in 'Other Discussions' started by rlvaughn, Jun 5, 2019.
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I was born on Ohio, grew up eating buckwheat cakes in western Maryland.
But I've lived in eastern North Carolina longer than anywhere else. And as an adopted son of the land of the longleaf pine, I'll defend our vinegar based pork BBQ against all opponents . -
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GoodTidings Well-Known Member
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GoodTidings Well-Known Member
In my neck of the woods, we have a place called, "Oscars." They are not a restaurant, but rather have a smoker cart stationed outside of a grocery store and they do BB ribs, spare ribs, pulled pork and smoked polish sausages. They use a oak and hickory for their smoke and their own secret recipe rub. I had the spare ribs and I must say, it is some of the best BBQ I have had. You don't need any sauce. In fact, sauce would ruin it. It is just that good. Serve it with baked beans and cole slaw and you have good eatin' let me tell you.
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Kansas City has the best BBQ. :)
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GoodTidings Well-Known Member
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Cincinnati style Montgomery Inn BBQ Sauce is popular here. It's a tomatoey, vinergary, sweetish sauce that I keep on hand for when I do bbq. Brisket and pork both are common around here, but probably pork more so.
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I like Cincinnati style chili also. Actually I'm a chili lover, have made several styles of chili (and moles). I'm also a chili head, as in right now in my garden you'll find capsicum annum, c. chinense, and c. baccatum . -
There's a lot of heresy in this thread. Tasty, delicious heresy.
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All geography-based joking aside, I like any good barbeque, no matter where it is from or whether it is beef, pork, or chicken (don't think I've eaten any other meat bbq-ed). My favorite barbeque is what I am eating at the moment, if it is good barbeque.
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This is like deciding on the worst lima bean....impossible.
I like Carolina sauce, and generally their pulled pork.
I like Texas brisket (except for one restaurant in Evans Georgia which is the best I have ever had...but may have been a fluke, I have not had the chance to go back).
I like the ribs at The Rendezvous in Memphis (but from what I understand they are not "Memphis style).
I like my own Brunswick Stew. Second to mine is southern Georgia's stew. -
I'm with @rlvaughn, I enjoy all types of BBQ, and even enjoy the brisket the Texans bring to the table in their delusional belief that cow is BBQ.
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I'll bring a savory pork roast, shuck beans, cornbread, and cole slaw. -
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