- Thread starter sirhrmechanic
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No. Just requires a side of jello with something in it.
I can't belive no coonass hasnt chimed in about no damn gumbo yet .
Texas is best brisket. Salt and pepper.
Snows Barbecue is best in the world for a reason.
But…..
North/South. Carolina mustard pork BBQ is worlds best for a reason.
Kansas City is where you hide poor cooking with sugar and ketchup. Fight me.
Snows Barbecue is best in the world for a reason.
But…..
North/South. Carolina mustard pork BBQ is worlds best for a reason.
Kansas City is where you hide poor cooking with sugar and ketchup. Fight me.
Yup, New Year's Day chili (with beans) made with left over Christmas Prime Rib. This year it's including 48 hour sous vide rib meat from the roast. Bring your appetite...
Spiciest recently was in the job thread. No idea what he did.
Of course then here up north they call any normal grill out a BBQ, which is always a let down because frozen hot dogs and baked French fries is not a BBQ...
Kansas City is the heart of BBQ. They come from around the world to KC to compete.
I took this picture of a bad ass grill from some guys coming to compete in KC, they where from New Zealand.
Stuff
www.stuff.co.nz 
I love me some Texas chili
And there are no fing beans in real Texas chili
And there are no fing beans in real Texas chili
I have to concede the OP's point. Brisket is not barbecue.
Not just the meat but the smoke. Full disclosure, I like to smoke brisket. BBQ might other items, usually pork or chicken. And for that, if BBQing with the sauce on, then yeah, I might see a tie between KS style sauce and NC style sauce. There are going to be stylistic differences.
That being said, I have made homemade barbecue sauce that was normally used for chicken and put some on brisket.
Fight me, bruh.
Not just the meat but the smoke. Full disclosure, I like to smoke brisket. BBQ might other items, usually pork or chicken. And for that, if BBQing with the sauce on, then yeah, I might see a tie between KS style sauce and NC style sauce. There are going to be stylistic differences.
That being said, I have made homemade barbecue sauce that was normally used for chicken and put some on brisket.
Fight me, bruh.
One of my closest friends (and a co-worker at my 1st post college job) is Belgian. He was TDY from the Belgian branch of the company. He went back there. In fact, my 1st travel to Europe was to attend his wedding in the Belgian Countryside (Waterloo, to be exact). Yes... *that* Waterloo.
But while he was still in the US, he'd get fries with lunch all the time. And all the time, it would be a combination of Mayo and Mustard. And he'd be appalled out of his gourd that I'd put Ketchup on mine! I have to keep reminding myself that "Fries" originated in Belgium and not France (as most think). All over the place in Belgium on the Freeways, etc., you'd see these roadside "Friteries" like you'd see hot dog stands in NYC.
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Yep, but I know, Yankees know nothing about BBQ
You ready to have your minds completely blown? A BBQ is just the outdoor oven used to cook in. It’s not a type of food. You can cook everything from vegetables to pizza on a BBQ. That doesn’t make BBQ’d pizza barbecue.
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Yeah, so, I am going to have to cross your name of the list of invitees to the BBQ party. We need positive spirit.
JK.
But yes, you can call it BBQ if you are cooking it in a BBQ fashion.
Shows what you know.
The best vinegar you can buy is Datu Puti.
More precisely, it's the "process" of how the meat is cooked. BBQ is about cooking meats at very low temps for longer periods of time ("Low and Slow."). OTOH, "Grilling" (as what you do to a good steak), is "Hot and fast" and, often, in direct fire for searing. You use the smokers for BBQ to impart the smoke flavor and keep the temp stable while the meat tenderizes over time.
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What the hell does SirHR know about either one...... He's a damn Yankee!! 
Northern Kentucky transplant, and I can’t stomach the stuff. I don’t know what it is, but it ain’t chili. Low budget spaghetti and meat sauce is the best I can guess. The guys a work crave the shit.
The way I cook steaks on the grill is very careful. Season as desired. Put right over the flame for a few minutes. Flip, and leave for a few minutes.
Flip and move to the side for indirect or lower heat. Flip once more, off the side. Get it off the fire and let it set.
The high heat at first is to sear the outer layer and let the juices get trapped.
The lower heat is to allow a little more cooking.
Taking off the heat, the steak is still cooking and you want a little bit of pink left.
Use tongs or spatulas.
Anyone stabbing with fork or knife will be shot on sight, no last rights.
Flip and move to the side for indirect or lower heat. Flip once more, off the side. Get it off the fire and let it set.
The high heat at first is to sear the outer layer and let the juices get trapped.
The lower heat is to allow a little more cooking.
Taking off the heat, the steak is still cooking and you want a little bit of pink left.
Use tongs or spatulas.
Anyone stabbing with fork or knife will be shot on sight, no last rights.
They have to hide their “cooking” with gimmick smokers and barrels of brown sugar and ketchup.Kansas City is the heart of BBQ. They come from around the world to KC to compete.
View attachment 8302795
I took this picture of a bad ass grill from some guys coming to compete in KC, they where from New Zealand.
Stuff
Attachments
That’s a smoker. I have one of those too.
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I noticed that they have spred down to Lexington. So the Kentuckians are liking it.Northern Kentucky transplant, and I can’t stomach the stuff. I don’t know what it is, but it ain’t chili. Low budget spaghetti and meat sauce is the best I can guess. The guys a work crave the shit.
No. BBQ’ing is a process. A BBQ is a cooker.
That's a grill and not the kind that the homies put on their teef.
I con
I concur Sirhr but I live 35 miles from Bragg and to have iconic NC BBQ you have either got to go East or West from here more than 50 miles. I grew up in Lexington so I prefer that style and red slaw but its all good. Smoked BBQ with bark is hard to beat and that is 100% pit cooked NC...eastern or western style. For what it is worth I never cared for SC mustard sauce or Q.....shows how regional is a thing called taste.
I concur Sirhr but I live 35 miles from Bragg and to have iconic NC BBQ you have either got to go East or West from here more than 50 miles. I grew up in Lexington so I prefer that style and red slaw but its all good. Smoked BBQ with bark is hard to beat and that is 100% pit cooked NC...eastern or western style. For what it is worth I never cared for SC mustard sauce or Q.....shows how regional is a thing called taste.
North Carolina’s soggy, flavorless, shredded pork is garbage.
The degree to which you non-KC people are wrong is breathtaking.
P.S. Barbeque is not about sauce.
P.S. Barbeque is not about sauce.
People who BBQ put their meats on the Pit. People who put their food on a BBQ are probably doing it while wearing flip-flops and drinking Bud Lite.
There are no better BBQ ribs than the ones I grill myself.
When I do my part, all day long.
Weber, charcoal, augmented with sticks if need be.
When I do my part, all day long.
Weber, charcoal, augmented with sticks if need be.
My hometown in the Ozarks has a place that's been doing that since the '20s. It's not great food but I loved it as a kid.
Thank fuck I’ve never had a single one of those tranny fluids. Lite beer has always been queer beer.
Every time we are “home” we go to Nahunta and buy up a bunch of sausage to take home.
I don’t like warmed up BBQ so I get myself some when we’re back and savior the memories.
Folks who think NC BBQ is “soggy shredded pork” have only had chain food.
I do it right to show the Lexington crowd the truth.
Along with picking banjo on a porch in a duet with Ronny Cox.
- Nov 3, 2010
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