re: Hot take about cuisine local to your area

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There is nothing better for the soul than 2 chopped pork sandwiches and a glass of tea after a morning of manual labor.

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This. Can’t tell you how many mornings I’ve dug ditches then knocked out 2 pork sandwiches and a glass of tea.

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Amazing that Lupe charges the same prices as El Tiempo, and people still flood the place. El Tiempo is top tier TexMex.

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I agree. I mean Lupe is good but like you said for the price you can do better. I do like that they give you beans with your salsa.

boiled crawfish is very overrated

give me scrimps

Oh snap. That’s the only post that triggered me. I love white bbq sauce.

Wet things on top of fried things is a no-go. Put the wet things on the side for dipping. This applies to nachos and fries.

Local...Company Burger is way overrated.

Non-local...North Carolina pulled pork in restaurants, whether butt or whole hog, can easily be surpassed smoking a butt at home. I've been to more than a dozen places across that state and many of them taste like they're just baked, not smoked.

Bob Gibsons bbq in Alabama should be ashamed of what they serve in their restaurants.

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Burnt ends aren’t Texas BBQ.

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Well they are sold in a lot of Texas barbecue places

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Well they are sold in a lot of Texas barbecue places

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Anecdotally here in the central Texas area (which is the birthplace of Texas Style bbq) and Houston, there’s not a single place I know of that has them.

It’s like saying Sushi is overrated Chinese food because sushi is served at quite a few Chinese restaurants

Texas bbq is brisket or shoulder clod, sausage, spare ribs (as opposed to baby back). Often served meat market style by the pound. Texas bbq is defined by very little focus on sauce (until very recently), by heavy focus on beef like beef ribs or beef sausage (because it's Texas), and mostly with simple seasoning and cooked low and slow with offset smokers. Carved to order by the weight chosen, served on butcher paper and often simply served with saltines, white bread, pickles, and onions. Sides were never a focus because these places originated from butcher shops.

You are confused because most new bbq joints in the nation (over the past 10+ years) have adopted a Texas style, and added their own broad interpretations, or added additional regional bbq specialities

Bbq that isn't Texas style:
- Pulled Pork
- Burnt Ends
- sauces


Up until about 2009, most central texas bbq joints refused to serve sauce, because it was felt that if the meat was good enough, it shouldn't need sauce.

Then Aaron Franklin came along and changed the game with his sauces (His mentor John Mueller refused to use sauces just like all his family....the Louie Mueller BBQ family)



And all of this is coined Texas-Style, but it should really be further defined as Hill Country/Central Texas Style. The German/Czech immigrants and their community are the ones who created this style (which has now become the world favorite)

But other Texas styles do exist which include:

- Southern Texas style defined by open pits or burying the meat in the ground, barbacoa and cabrito meat.

- East Texas style bbq. Similar to southern US bbq, chopped beef sandwiches and sauce drenched meats

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Bob Gibsons bbq in Alabama should be ashamed of what they serve in their restaurants

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Tried the weak food at both Bob and non-Bob Gibson's, and I approve this post.