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re: BBQ breakdown by region
Posted on 10/23/13 at 2:25 pm to 12Pence
Posted on 10/23/13 at 2:25 pm to 12Pence
That second picture is real texas barbecue. In my experiences, no one does meat as good as Texas. The brisket and beef sausage at the joints in Luling and Lockhart are out of this world.
North Carolina thrives in their side dishes, though the meat is still awesome. When I heard east NC cue used vinegar sauce, I had no idea each table would have its own bottle of vinegar as a condiment where I went!
KC is delicious all-around cue. Burnt ends are incredible.
North Carolina thrives in their side dishes, though the meat is still awesome. When I heard east NC cue used vinegar sauce, I had no idea each table would have its own bottle of vinegar as a condiment where I went!
KC is delicious all-around cue. Burnt ends are incredible.
0
Posted on 10/23/13 at 4:29 pm to 12Pence
OMFG, those pics just made me starving. I wasn't even remotely hungry before.
I've always get mixed up on the style. I thought it had something to do with the sause being vinegar, mustard or ketchup/molasses based? Regardless, I love them all.
I've always get mixed up on the style. I thought it had something to do with the sause being vinegar, mustard or ketchup/molasses based? Regardless, I love them all.
Posted on 10/23/13 at 4:44 pm to 12Pence
quote:
quote: I've been to dozens of BBQ places in Alabama from Muscle Shoals to Mobile and I've never seen one with white sauce.
Seriously???
Most have it that I've been to. I know 3 in bham alone that have it.
If any of you guys come through bham and want a recommendation, the two places to go to are Saw's if you want pulled pork and Rusty's BBQ if you want ribs. Rusty's does a dry rub rib and they smoke them 24 hours. You can then put any sauce on them you want.
Posted on 10/23/13 at 7:28 pm to greenwave
Been to the 3 most popular in muscle shoals/Florence and it was normal BBQ sauce. Been to 1 in Gadsden and Huntsville and neither had white sauce. It must be very regional.
Posted on 10/23/13 at 7:47 pm to Clark W Griswold
quote:
Been to the 3 most popular in muscle shoals/Florence and it was normal BBQ sauce. Been to 1 in Gadsden and Huntsville and neither had white sauce. It must be very regional.
I have family that went to University of Alabama and now reside in Florence. I also have friends in Huntsville and Birmingham. I've found the "white bbq" in all four towns. Maybe you just haven't noticed it or weren't paying attention?
Posted on 10/23/13 at 7:54 pm to LSUbase13
So I went and bought a big ole point to smoke this weekend. ...all thanks to this thread
Posted on 10/23/13 at 7:59 pm to LSUbase13
Name the places in Bham that served it. I lived there for a decade and never saw it.
Posted on 10/23/13 at 8:18 pm to Clark W Griswold
Dude, a poster on the previous page posted a picture of it at a Birmingham restaurant.
Posted on 10/23/13 at 9:48 pm to Forkbeard3777
My experience:
a) Tried some vinegar based BBQ in east NC (Wake Forest) and just couldn't find a taste for it.
b) Moved to Slidell and was simply overcome with all the seafood - never gave BBQ a passing thought.
c) Having lived in Katy, TX for almost a year, I miss the seafood back home, but I've also become a fan of BBQ (so I've become familiar with brisket). Luv me sum brisket smoked over oak.
But to advance the thread even further, can someone give us noobs an introduction into the different ribs (St. Louis, baby-back, spare)?
a) Tried some vinegar based BBQ in east NC (Wake Forest) and just couldn't find a taste for it.
b) Moved to Slidell and was simply overcome with all the seafood - never gave BBQ a passing thought.
c) Having lived in Katy, TX for almost a year, I miss the seafood back home, but I've also become a fan of BBQ (so I've become familiar with brisket). Luv me sum brisket smoked over oak.
But to advance the thread even further, can someone give us noobs an introduction into the different ribs (St. Louis, baby-back, spare)?
Posted on 10/23/13 at 10:30 pm to Forkbeard3777
I'm not biased against any BBQ. Done well, it's all good to me. Fighting over which is best is kinda retarded.
I'm partial to eastern NC whole hog, with crispy skin, meat falling off the bone and that red pepper vinegar sauce.
I'm partial to eastern NC whole hog, with crispy skin, meat falling off the bone and that red pepper vinegar sauce.
Posted on 10/23/13 at 10:35 pm to OldHickory
Agree. I love all types of BBQ. Best food in the world, IMO. Love some burnt ends.
Posted on 10/23/13 at 10:51 pm to 12Pence
quote:
North Carolina:
quote:
Their sauce tends to be a thin, vinegar based bbq sauce.
Lies. Eastern NC uses the vinegar based sauce.
The Western part of the state uses a tomato based sauce. 
Posted on 10/23/13 at 11:34 pm to Forkbeard3777
Posted on 10/24/13 at 1:04 am to Blue Velvet
WHY THE HELL DID I LOOK AT THOSE PICTURES
Im sitting here at work craving every kind of BBQ there is now.... and at 02:03 there is not many options
Im sitting here at work craving every kind of BBQ there is now.... and at 02:03 there is not many options
Posted on 10/24/13 at 7:29 am to Clark W Griswold
Miss Myra's Pit Bar B Q
Moe's Original BBQ
Saw's BBQ
Moe's Original BBQ
Saw's BBQ
Posted on 10/24/13 at 7:32 am to Tigertown in ATL
Moes is barely a real BBQ place and it comes with regular BBQ sauce. You can get the ranch looking crap you call BBQ sauce if you want though and usually only with chicken. It's not a BBQ sauce.
Posted on 10/24/13 at 7:34 am to Clark W Griswold
quote:
Moes is barely a real BBQ place
I guess that proves it. There is no white BBQ sauce in Birmingham.
Posted on 10/24/13 at 9:00 am to Tigertown in ATL
Rusty's has it and I believe Full Moon does as well. As does Johnny Ray's.
Posted on 10/24/13 at 10:12 am to Mr Fusion
All Louisiana style food is better than BBQ.
Everyone thinks they have the best recipe of BBQ and then you get over there and it's some dry arse brisket and chicken.
Everyone thinks they have the best recipe of BBQ and then you get over there and it's some dry arse brisket and chicken.
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