(03-28-2018 12:14 PM)ECUGrad07 Wrote: BBQ is pulled pork.
BBQ is not ribs. Nor is it brisket. Nor is it a verb.
End of lesson.
You Carolina folks just need to come up with a different moniker to avoid confusion with what the rest of the country considers as falling under the BBQ umbrella.
"Meat with Embalming Fluid" would be appropriate, but doesn't exactly roll off the tongue.
Meat with acid
The upside is I bet Carolina BBQ doesn't attract flies at an outdoor cookout. Like a citronella candle, but you eat it.
(03-28-2018 12:14 PM)ECUGrad07 Wrote: BBQ is pulled pork.
BBQ is not ribs. Nor is it brisket. Nor is it a verb.
End of lesson.
You Carolina folks just need to come up with a different moniker to avoid confusion with what the rest of the country considers as falling under the BBQ umbrella.
"Meat with Embalming Fluid" would be appropriate, but doesn't exactly roll off the tongue.
Meat with acid
The upside is I bet Carolina BBQ doesn't attract flies at an outdoor cookout. Like a citronella candle, but you eat it.
Speaking of citronella, when your tiki torch runs out of fuel diesel works perfectly well and is cheaper to boot.
(03-28-2018 12:14 PM)ECUGrad07 Wrote: BBQ is pulled pork.
BBQ is not ribs. Nor is it brisket. Nor is it a verb.
End of lesson.
You Carolina folks just need to come up with a different moniker to avoid confusion with what the rest of the country considers as falling under the BBQ umbrella.
"Meat with Embalming Fluid" would be appropriate, but doesn't exactly roll off the tongue.
Meat with acid
The upside is I bet Carolina BBQ doesn't attract flies at an outdoor cookout. Like a citronella candle, but you eat it.
If you have to where gloves while injecting to avoid chemical burns, you are making a science experiment, not food. They do the same thing in North Korea and it scares the UN.
(03-28-2018 12:14 PM)ECUGrad07 Wrote: BBQ is pulled pork.
BBQ is not ribs. Nor is it brisket. Nor is it a verb.
End of lesson.
You Carolina folks just need to come up with a different moniker to avoid confusion with what the rest of the country considers as falling under the BBQ umbrella.
"Meat with Embalming Fluid" would be appropriate, but doesn't exactly roll off the tongue.
lol, we can't even agree on whether western or eastern Carolina BBQ is best. I go east but many prefer west. We pretty much all agree pork beats ribs. To each his own though. There's plenty to go around!
Nice topic, considering I dined at Fette Sau in Williamsburg, Brooklyn last night. Just smoked meat on butcher paper.... the way it should be. Not bad.
I’ve done most of the Texas hot spots from Franklin to Salt Lick, Stubbs in Austin.
Bakers in Dallas, Coopers in LLANO, the Lockhart shops and that nutty guy out there in Johnson City. The best in Texas, hands down, is Hutchins in McKinney. And not just because one of the partners is an SMU grad. Because it is the best....especially the brisket....better than Franklin.
As for New York it’s worth the trip out to Red Hook Brooklyn to Hometown. Or just down the road from the Barclays Center there’s Dinosaur.
And off course.... the huge old school smoker right on my deck does ribs, chicken and mozzarella stuffed, bacon-wrapped jalepenos that rule the Hamptons.
(03-28-2018 05:50 PM)SadderBudweiser Wrote: Nice topic, considering I dined at Fette Sau in Williamsburg, Brooklyn last night. Just smoked meat on butcher paper.... the way it should be. Not bad.
I’ve done most of the Texas hot spots from Franklin to Salt Lick, Stubbs in Austin.
Bakers in Dallas, Coopers in LLANO, the Lockhart shops and that nutty guy out there in Johnson City. The best in Texas, hands down, is Hutchins in McKinney. And not just because one of the partners is an SMU grad. Because it is the best....especially the brisket....better than Franklin.
As for New York it’s worth the trip out to Red Hook Brooklyn to Hometown. Or just down the road from the Barclays Center there’s Dinosaur.
And off course.... the huge old school smoker right on my deck does ribs, chicken and mozzarella stuffed, bacon-wrapped jalepenos that rule the Hamptons.
(03-28-2018 02:16 PM)tigerjamesc Wrote: Hard 8 is my favorite Texas joint....
As far as Memphis BBQ, I like the Memphis BBQ company or the original Interstate BBQ
I used to stop at the Stephenville location on trips to visit my son when he was in pilot training at Wichita Falls...great BBQ.
(03-28-2018 05:50 PM)SadderBudweiser Wrote: Nice topic, considering I dined at Fette Sau in Williamsburg, Brooklyn last night. Just smoked meat on butcher paper.... the way it should be. Not bad.
I’ve done most of the Texas hot spots from Franklin to Salt Lick, Stubbs in Austin.
Bakers in Dallas, Coopers in LLANO, the Lockhart shops and that nutty guy out there in Johnson City. The best in Texas, hands down, is Hutchins in McKinney. And not just because one of the partners is an SMU grad. Because it is the best....especially the brisket....better than Franklin.
As for New York it’s worth the trip out to Red Hook Brooklyn to Hometown. Or just down the road from the Barclays Center there’s Dinosaur.
And off course.... the huge old school smoker right on my deck does ribs, chicken and mozzarella stuffed, bacon-wrapped jalepenos that rule the Hamptons.
Dinosaur BBQ is a must see in Syracuse (the original one)
(03-28-2018 11:59 AM)panicstricken Wrote: Ive got no real problem with Salt Lick. I always liked spending the day out there and doing Hamilton Pool before or after. Its not bad but not the best by a mile.
I heard there is some new Valentina Tex Mex Style BBQ Place that all the stupid annoying hipster Austin Foodies go to now.
The dude from LA BBQ in Austin moved here (Charleston) a few years ago and started Lewis BBQ. Its pretty good...kindof reminds me of Pecan Lodge in Dallas.
(03-28-2018 05:50 PM)SadderBudweiser Wrote: Nice topic, considering I dined at Fette Sau in Williamsburg, Brooklyn last night. Just smoked meat on butcher paper.... the way it should be. Not bad.
I’ve done most of the Texas hot spots from Franklin to Salt Lick, Stubbs in Austin.
Bakers in Dallas, Coopers in LLANO, the Lockhart shops and that nutty guy out there in Johnson City. The best in Texas, hands down, is Hutchins in McKinney. And not just because one of the partners is an SMU grad. Because it is the best....especially the brisket....better than Franklin.
As for New York it’s worth the trip out to Red Hook Brooklyn to Hometown. Or just down the road from the Barclays Center there’s Dinosaur.
And off course.... the huge old school smoker right on my deck does ribs, chicken and mozzarella stuffed, bacon-wrapped jalepenos that rule the Hamptons.
Dinosaur BBQ is a must see in Syracuse (the original one)
I agree on Dinosaur, assuming you can find parking. I got in trouble because I parked in the spot reserved for their delivery guy (and not marked). We liked it so much we got their cookbook. The Mac and cheese Shepard’s pie is killer.
(03-28-2018 02:56 PM)shock Wrote: Since there are several BBQ aficionados, describe your perfect 10” paper plate of BBQ, including sides. I’m curious.
Pulled pork, fried okra, baked beans, potato salad, pickled onion, cornbread. Ribs are good too if done right but pulled pork is my favorite. How can any slow smoked meat be bad though.
(03-28-2018 02:56 PM)shock Wrote: Since there are several BBQ aficionados, describe your perfect 10” paper plate of BBQ, including sides. I’m curious.
I judge every Texas BBQ joint on the following dishes :
Brisket (both lean and fatty side)
Sausage (if they have jap-cheddar, I'm ordering that)
Cole Slaw (if primarily vinegar based)
Pinto or baked beans
All meats are first tried without sauce, because good bbq does not need sauce.
(03-28-2018 02:56 PM)shock Wrote: Since there are several BBQ aficionados, describe your perfect 10” paper plate of BBQ, including sides. I’m curious.
Pulled pork, fried okra, baked beans, potato salad, pickled onion, cornbread. Ribs are good too if done right but pulled pork is my favorite. How can any slow smoked meat be bad though.
Before i moved north, i smoked a lot of catfish. Now, its salmon (king and sockeye-or copper river red), and it has to be cold smoked so it doesnt over cook when it gets canned. When done right, a jar of smoked salmon will be the best smoked meat you have ever had.
