- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
BBQ breakdown by region
Posted on 10/23/13 at 9:35 am
Posted on 10/23/13 at 9:35 am
Can someone give me a BBQ breakdown by state or region? I'd like to experience cooking and eating by trying all the styles.
8
Posted on 10/23/13 at 9:37 am to Forkbeard3777
KC-all
Texas-Beef
everywhere else- pork but different style sauces/rubs
Texas-Beef
everywhere else- pork but different style sauces/rubs
This post was edited on 10/23/13 at 9:38 am
Posted on 10/23/13 at 9:39 am to Forkbeard3777
I'll take my best stab at it.
Texas: Brisket and sausage - no pork. Usually a dry-rub style bbq.
Kansas City: Spare ribs, chicken, brisket - heavy on the burnt ends. Don't slice them off. Their sauce is thicker style sauce. Heavy tomato and molasses blend.
Memphis: Baby back ribs and pork for the most part. You can generally choose between wet or dry.
Alabama: Pork, chicken, ribs..."Alabama white bbq sauce" - mayonnaise based.
North Carolina: Pork, pork, and more pork. Shredded, pulled, chopped. Some are "Whole hog" style meaning the pig is blended all together or some are pork shoulder, etc. Their sauce tends to be a thin, vinegar based bbq sauce.
South Carolina: Mainly focuses on pork. Famous for their (my personal favorite) "Carolina Gold" mustard sauce.
Texas: Brisket and sausage - no pork. Usually a dry-rub style bbq.
Kansas City: Spare ribs, chicken, brisket - heavy on the burnt ends. Don't slice them off. Their sauce is thicker style sauce. Heavy tomato and molasses blend.
Memphis: Baby back ribs and pork for the most part. You can generally choose between wet or dry.
Alabama: Pork, chicken, ribs..."Alabama white bbq sauce" - mayonnaise based.
North Carolina: Pork, pork, and more pork. Shredded, pulled, chopped. Some are "Whole hog" style meaning the pig is blended all together or some are pork shoulder, etc. Their sauce tends to be a thin, vinegar based bbq sauce.
South Carolina: Mainly focuses on pork. Famous for their (my personal favorite) "Carolina Gold" mustard sauce.
Posted on 10/23/13 at 9:43 am to 12Pence
you forgot Mongolian BBQ
Posted on 10/23/13 at 9:43 am to 12Pence
That's pretty much about as concise and accurate a description as I've ever seen.
Regional bbq is best viewed by assessing the following?
What type of meat?
Whole, primal, or specialty cuts?
Rub?
Smoke used?
Sauce?
Regional bbq is best viewed by assessing the following?
What type of meat?
Whole, primal, or specialty cuts?
Rub?
Smoke used?
Sauce?
Posted on 10/23/13 at 9:45 am to 12Pence
eastern NC BBQ is so damn good
Posted on 10/23/13 at 9:46 am to BlackenedOut
Read Lolis Elie's "Smokestack Lightning" for an overview.
The only glaring omission from the above list is the mutton-based BBQ of western KY.
The only glaring omission from the above list is the mutton-based BBQ of western KY.
Posted on 10/23/13 at 9:48 am to 12Pence
quote:
Usually a dry-rub style bbq
You forgot to add the best style
Posted on 10/23/13 at 9:49 am to 12Pence
quote:spoken like someone who has never eaten Texas BBQ
Texas: Brisket and sausage - no pork. Usually a dry-rub style bbq.
Posted on 10/23/13 at 9:51 am to Rouge
Good point. Should be less emphasis on pork. Plus, most sausage (but not all) usually contains some amount of pork fat. And I think pretty much everyone bbqs pork ribs and butt, regardless of location in some fashion.
Posted on 10/23/13 at 9:56 am to BlackenedOut
vast majority of the ribs are pork, and several top flight places offer pulled pork
Posted on 10/23/13 at 9:58 am to Rouge
quote:
spoken like someone who has never eaten Texas BBQ
Hmmmm...nah, I've had a good bit in Dallas, Houston and Austin. Do Texas bbq restaurants offer pork? Absolutely, but Texas-style bbq is generally more brisket based. I think it may have something to do with the large quantity of cattle in Texas or something...
Posted on 10/23/13 at 10:02 am to Rouge
quote:
spoken like someone who has never eaten Texas BBQ
pork is certainly offered... just like brisket is offered in just about every area where you think of pork.
The point is when you think bbq and texas, you think brisket.
Hell even in restaurants/areas where mustard based sauces are prevalent its not like you won't see vinegar based sitting right next to them.
This post was edited on 10/23/13 at 10:04 am
Posted on 10/23/13 at 10:04 am to 12Pence
quote:pork ribs are very prominent in Texas BBQ. i would venture to say ahead of beef sausage and behind brisket
Do Texas bbq restaurants offer pork? Absolutely, but Texas-style bbq is generally more brisket based.
Posted on 10/23/13 at 10:07 am to Rouge
I'd venture to say there really are no more absolutes in the BBQ world.
Posted on 10/23/13 at 10:24 am to 12Pence
quote:
12Pence
Thank you very much. That's exactly what I was gunning for. Now, off to sampling and experimenting. 
Posted on 10/23/13 at 10:26 am to Forkbeard3777
Posted on 10/23/13 at 10:28 am to wickowick
Thats why I love living in ATL we get the best of all worlds when it comes to BBQ.
Posted on 10/23/13 at 10:35 am to Forkbeard3777
Louisiana - awful
Posted on 10/23/13 at 10:49 am to Mr Fusion
I wouldn't say its awful, just that it is in its developmental phase. Certainly there are some aspects of a cochon de lait which share similarities with bbq culture and cooking, but really those are two different cooking techniques. I think Louisiana bbq is just now starting to figure out what it is. And what it is? I have no clue.
Page 1 of 5
Popular
Back to top
Follow TigerDroppings for LSU Football News