A Declaration of BBQ War

LINK

quote:

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Texas barbecue has no peer on earth. If you happen to be reading this in Texas, you may wonder why we need to state the obvious, but there are people who contend otherwise. In Kansas City they tout paltry slices of gray beef covered in sweet ketchup; the whole thing resembles cold cuts more than barbecue, which is why their arguments generally center on sauce rather than meat. In Memphis they grill ribs over charcoal and fret about whether to hide the product under a pool of sugary sauce or cover it with flavored dust. In the Carolinas they lift their noses and say through pursed, vinegary lips that they invented barbecue. They may have a claim there, but luckily we Texans came along to perfect it.

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Now I know Kreuz Market was #1 a few times on the Texas Monthly top 50 BBQ list. I went at the beginning of April and was pretty disappointed. Meat was good and not expensive, but it did not stand out as a cut above the rest. Employees seemed like they really didn't want to be there. The "no forks" thing is retarded.

A few days later we went to Joe Cooper's in Llano and I was much more satisfied with their offerings. Meat was sliced right off the pit, literally showed how much I wanted by measuring with my hands. Bacon and Jalapeno Mac and Cheese, delicious beans. Brisket was dunked into their thin sauce.

To the point, I've never had true KC BBQ or Carolina BBQ. But am interested in trying. I've been to Dreamland in Tuscaloosa (the original) and while it was enjoyable, I walked away feeling it was overrated as well. I've also had Memphis BBQ. That was also good, but nothing to write home about. I wish Louisiana devoted more to the craft.