What's your favorite type of barbecue, /ck/?
Texas, Carolina, or St Louis style?
Personally, I like smoked beef brisket and pork ribs with Mesquite marinade.
i live in texas. i like tx bbq more than cuckolinas. never had kc bbq but burnt ends intrigue me.
Arkansas may very well produce the best barbecue in the world.
I've lived in both the Carolinas, and have to say Memphis is the best. I got served grey boiled ribs at a place that was supposed to be the best in town once in South Carolina. I'm a hoosier, and the best boston butt I've ever had here was smoked by me.
I've lived in Memphis, Fort Worth, and now Asheville. My favorite style is Carolina barbecue, but the best barbecue I have ever had was at Ribs & Beer in Bruges, Belgium.
I really like Kansas City style for the variety. The other major varieties focus too much on one dish: brisket in Texas, ribs in Memphis, pulled pork in Carolina. (And pork steak isn't barbecue, St. Louis.)
Yeah, burnt ends are Kansas City's signature dish, but they're almost always served alongside something like ribs, brisket, or pulled pork. The one pitfall of Kansas City style is when somebody overdoes it with the sauce. Brisket doesn't need it, and you should use it sparingly on the others.
>mfw i'm reading your post
Im from TX I love our BBQ but Ive had some fine BBQ in mississippi and I expect other states have some damn fine BBQ seeing as we all specialize in something different.
Why is /ck/ always trying to start a civil war over food? My answer is USA makes the best BBQ excluding Cali fuck Cali.
I'm from Texas, too.
I've eaten at Rudy's a number of times. The best I would rank Rudy's is third tier.
The bad thing is that the only barbecue in my county is even worse than Rudy's.
I am a life-long Texan, and I love Texas BBQ, and I feel ashamed that I actually prefer Carolina BBQ after visiting NC recently.
I actually do a pretty good fusion of the two myself, but I am no pit master.
>What's your favorite type of barbecue, /ck/?
All of it.
Hickory smoked, mesquite smoked, sauce, no sauce, it's ALL great.
Best pulled pork comes from the southern coastal states, and you can find melt in your mouth goodness from Virginia all the way down to Florida.
Texas owns brisket. Period.
Ribs and chicken are up for grabs, though, and once you go west of Texas, you won't find any decent BBQ unless it's a store owned and operated by somebody from the south that moved out west.
1) Kansas City
3) Texas bbq aka shit brooklyn meme tier aka franklins
In Texas that would probably be a 12-20 dollar plate desu. If you went to an open market type place near some ranches it could maybe be even cheaper
Also north texas fags don't come saying how you'd spend a bunch more money in dfw yall don't count. East/central texas master race
This. Wisconsin has one of the best versions of a pulled pork you'll ever have. It includes pulled pork, their best Cheddar, pickles, fried onions, all on a hoagie roll. To die for.
I live near Austin. Tx BBQ is fucking badass. Franklins and La BBQ are the best. Wish I could afford some now...its like eating a stick of butter.
>What is the difference?
Rub style. Wood. Cooking temps. Cuts of meat and how they are trimmed. Mop type for maintenance on the smoker. Sauce vs. no sauce vs. vinegar / mustard / tomato based sauce.
BBQ is a lot like pizza in that it's all pretty good, even when it's bad, and it's an accumulation of little things that separate the best from the average.
>It includes pulled pork, their best Cheddar
stl fag here
Just wanted to comment that life is pretty good here
I've read that the owner one of the barbecue places in or near Austin (Franklin's, maybe) has very high standards for his barbecue. If for any reason the barbecue isn't up to his standards, he gives it away.
Pulled pork is goat, gotta have east carolina bbq sauce as well. Red slaw as the only topping. Mustard bbq sauce is a close 2nd.
Fuck a rib, too messy. Fuck regular bbq sauce, that shit is for 5th graders eating microwaved chicken tendies
not sure what style this is but it's my favorite
the sauce is awesome it's so thin and tasty I could drink it
Anon didn't cite the source.
Is thinking that it's bloggers so far from the truth? Not so far fetched when it's thought through. If anon had the source then anon would have used it to give credibility to his bullshit.
texas is one of the most populous states. people from there can be anywhere,, even tiny new england states with one real city and like five towns. by now somebody from texas has been like "i'm gonna cook some real bbq to take money from these hipsters"
as an arkansan, i can attest to the quality of Whole Hog, but its basically the same style as KC with subtle memphis influences the further east you go. Not that that's a slight against it, but if we're talking style, its gotta be KC. arkansas may have quality, but it doesn't have pedigree.
well, considering Kansas City Kansas is america's sphincter, i'd have to say MO, but there's not a significant difference, because places like Jack Stack and Gate's have locs in both, along with Lenexa and Overland Park, usually.
>are there literally zero tolerable bbq recipes that feature cheese?
Not on the meat, no.
I can see the northern mid-west states doing that simply because they make a LOT of cheese, but that's not something we do down south. At best, you might have a mac n' cheese type of side.
Some places won't even use a sauce, let alone cheese.
To each their own, I guess.
This isnt something texans say, otherwise you could call grilling BBQ and not get mercilessly ridiculed by your neighbor Jason even though you are pretty sure you could fuck his wife if you really tried but he likes guns a lot so you just sit there and take it
Stop embarrassing dairyland more than we already do
this is correct. BBQ is one of the truly american foods (inb4 no one has ever slowly cooked/smoked meat before), and each region has its qualities.
i grew up on KC style with the sweeter sauces, but frequently smoke pork ribs with a dry rub only. i'm not usually a fan of brisket because most places cook it too hot and fast and dry it out, but a properly smoked brisket (or pork butt for that matter) is so tender it almost needs to be eaten with a straw.
i currently live in atlanta, which is really more about soul food. i've had north carolina bbq before, and the all vinegar sauce was...different. but i think i could get into the more mustard based regional sauces in the area.
as someone already mentioned, smoking a whole hog is quite common at arkansas gatherings. therefore, it's not quite as common as other forms of bbq, but when done right, it's hard to go wrong: you have access to any part of the hog you want, and it's always associated with big friendly gatherings, so it comes with good memories.
who here 4 rivers?
it's the best I can get round these parts