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re: SEC BBQ is pork based
Posted on 9/7/22 at 2:17 pm to MondayNightPavs
Posted on 9/7/22 at 2:17 pm to MondayNightPavs
I mean, I love pork belly burnt ends, a good moist pulled pork, and slow and low pork ribs...
But a brisket done right is untouchable. And "Dino Ribs" (Giant beef plate short ribs) smoked to perfection are better than anything pork I have had smoked.
If we are ranking the typically smoked items:
1. Beef
2. Pork
3. Turkey
4. Chicken
Cabrito done right would leapfrog 3 and 4 for sure, maybe 2.
But a brisket done right is untouchable. And "Dino Ribs" (Giant beef plate short ribs) smoked to perfection are better than anything pork I have had smoked.
If we are ranking the typically smoked items:
1. Beef
2. Pork
3. Turkey
4. Chicken
Cabrito done right would leapfrog 3 and 4 for sure, maybe 2.
1
Posted on 9/7/22 at 2:37 pm to shanklin12
Not enough people speaking up for turkey in this thread, done right ... again, there's that qualifier ... I'll take it any day of the week over chicken.
The reality is it's easier to do pork right than any other meat. And good pork 'cue is utterly divine, and I'll take it with any sauce depending on my mood, I like 'em all. (Although if you put a gun to my head I'd take Carolina Mustard.)
But people shouldn't limit their palates, they just need to find places that do other things "right" before passing judgment.
I'll state for the record, I detest Dreamland's ribs (too tough and chewy IMO, because of the quick way they cook 'em). And there's a restaurant in Sand Rock, Alabama, that really knows what they're doing with brisket, although I'm certainly not going to compare it in any shape, form or fashion with what you can get in Texas.
The reality is it's easier to do pork right than any other meat. And good pork 'cue is utterly divine, and I'll take it with any sauce depending on my mood, I like 'em all. (Although if you put a gun to my head I'd take Carolina Mustard.)
But people shouldn't limit their palates, they just need to find places that do other things "right" before passing judgment.
I'll state for the record, I detest Dreamland's ribs (too tough and chewy IMO, because of the quick way they cook 'em). And there's a restaurant in Sand Rock, Alabama, that really knows what they're doing with brisket, although I'm certainly not going to compare it in any shape, form or fashion with what you can get in Texas.
This post was edited on 9/7/22 at 2:41 pm
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