BBQ by style.....

[VaticanAssassin]

Since the only food I like talking about/eating more than Mexican is BBQ what is your favorite style? Least Favorite?

Memphis
Meat of Choice: Pork
Wood of Choice: Hickory (Oak, Pecan, Apple, Cherry also used)
Famous Dish: Pork Ribs “Wet” (slathered with sauce after smoking) or “Dry” (no sauce, just dry rubbed with seasonings and smoked)
Sauce Style: Tomato & Vinegar Base

Texas
Meat of Choice: Beef
Wood of Choice: Oak
Famous Dish: Sliced Beef Brisket, Link Sausage
Sauce Style: Spicy & Tangy Tomato Based Sauce with Some Sweetness

Kansas City
Meat of Choice: Mix of All Meats (KC has influences from all other regions because of geographic location)
Wood of Choice: Mix
Famous Dish: BBQ Chicken, Ribs
Sauce Style: Sweet Tomato Based Sauce with Molasses

Carolinas
Meat of Choice: Pork
Wood of Choice: Hickory; Oak also used
Famous Dish: Pulled Pork, Whole Hog
Sauce Style: Vinegar Based in East; Tomato Based in West; Mustard Based also Served in Georgia & South Carolina


My favorite by far is a close tie between a dry Memphis rub and a Carolina mustard base...

Not a big fan of sweet molasses KC style....

https://assets3.thrillist.com/v1/image/1419447/size/tmg-slideshow_l.jpg

 

[Conager]

The Carolina BBQ that I like must be an amalgamation of the various styles because it's tomato-based but it definitely has vinegar and mustard in it.

 

[thør]

I like BBQ. I do not prescribe to only like a specific type of BBQ.

 

[Adre]

The Carolina BBQ that I like must be an amalgamation of the various styles because it's tomato-based but it definitely has vinegar and mustard in it.

South Carolina is more mustard based, North Carolina more tomato. Then there's Alabama, which is neither.

 

[VaticanAssassin]

The South can definitely be broken up further. Each state has its own twist while in general you can find a joint that serves the style from other states in any town.

All of which are better than KC or Texas style

 

[juttjaw]

Not much for the sauce.. It's the way the meat is smoked that i look for. I like hickory and some small amounts of fruit woods for smoking. I've used others, I found im not a big fan of mesquite or oak. If it's done well, low and slow is all you need. Sauce just gets in the way.

 

[Emerson40]

I'm with thør on this. I don't think I could single out a favourite, even if I tried.

I have had the good fortune to try some amazing BBQ while travelling in different parts of the world, and have learned things about meat and fire and flavours that have influenced the way I BBQ.

Some days you crave the smokiness and flavour roller coaster ride of a nicely rubbed brisket or pulled pork, and some days you want tangy sauce ear-to-ear and up to your elbows, as you tear into some yummy, saucey ribs or chicken.

What sets good BBQ apart from run of the mill BBQ - for me anyway - is a good, deep smokey flavour. When I smoke I use a lot of fruit wood and hickory, depending on what I'm cooking. I would love to use pecan more, but it is not readily available in my neck o' the woods.

Some of the most memorable BBQ I've had (besides my own, of course ) was found in Austin, Texas, a small joint with a big smoker just outside of Nashville, and with some gauchos, in Argentina.

 

[thør]

You forgot the graphics that went with the article:

https://qph.ec.quoracdn.net/main-qimg-4348968b115908358f980480ad8a4b7c?convert_to_webp=true

And

https://qph.ec.quoracdn.net/main-qimg-6fffe8d349eef97d649b89d7cce556b2-c?convert_to_webp=true

 

[raindancer]

BBQ is a noun, not a verb.

 

[LIVINRFANTASIES]

Denny

Some of the best BBQ we've had was in central Florida.
But a little place in Athens, Alabama and the Memphis joints are equally good eating.

It's like the world's best pizza. Everyone has it but it depends on how hungry you are and the sauces used.

 

[Disgustipated]

I worked at a BBQ joint in Dallas. It was great but our best dish was German potato salad.

 

[Emerson40]

BBQ is a noun, not a verb.

For some, it is a religion.

 

[doowdniw]

Brisket - salt and peppered and smoked at between 225 and 250 over oak charcoal with hickory chunks and an occasional spritz of apple cider vinegar.

Pork ribs - homemade dry rub and smoked again at between 225 and 250 over oak charcoal with either cherry or apple chunks.

I use pecan chunks for chicken and turkey.

I stay away from mesquite, unless it's going into the outdoor fireplace.

 

[4est_4est_Gump]

Kansas City.



Love that dirty water, KC you're my home...

 

[RunningJib]

Detroit

I have spent a lot of time on Beale Street in Memphis, TN and I have a love for all styles of barbecue

And I here to tell you that Metro Detroit has some wonderful barbecue. One suggestion is "Greedy Greg's" and Nunn's

And in my opinion, Slow's is for tourists

 

[Ishmael]

I notice that Thor's map shows NM out there on its own (as is the case with others). I also notice that WRT Colorado they point out game meats. The same holds true here in NM. The best BBQ I've had so far was BBQ'd Ornyx. Elk and Mountain Lion are up there as well.

Ishmael

 

[thør]

I notice that Thor's map shows NM out there on its own (as is the case with others). I also notice that WRT Colorado they point out game meats. The same holds true here in NM. The best BBQ I've had so far was BBQ'd Ornyx. Elk and Mountain Lion are up there as well.

Ishmael

That map was in the article that Vat cut and pasted from.

 

[Aquagal]

Weird the Cali steak map has it being cooked with salsa? No. Not even remotely correct. Gross. It's served to accompany.

 

[thør]

Weird the Cali steak map has it being cooked with salsa? No. Not even remotely correct. Gross. It's served to accompany.

Blame Quara

 

[thør]

North Koreans try BBQ for the first time.

 

[thør]

https://scontent-sea1-1.xx.fbcdn.net/v/t31.0-8/16403323_743886425777043_3426040097974238867_o.jpg?oh=07817e977a9954b6f5c59d080237bade&oe=591BFBDA

 

[Greypowerful]

Ribs - dry rub slow cooked in foil ( I have no smoker, mores the pity!) then grilled with a cider vinegar/ mustard-base suce for the last twenty minutes!

I'm in love with Barbeque the NOUN, as well as the action at home in Canada.

From Omaha to Kingsland , there are some amazing small roadside pits... I've MANY MORE to discover!

 

[thør]

Ribs - dry rub slow cooked in foil ( I have no smoker, mores the pity!) then grilled with a cider vinegar/ mustard-base suce for the last twenty minutes!

I'm in love with Barbeque the NOUN, as well as the action at home in Canada.

From Omaha to Kingsland , there are some amazing small roadside pits... I've MANY MORE to discover!

But, you have a grille?

 

[Greypowerful]

But, you have a grille?

Yup, a nice Canadian unit, called Napoleon.

The purists do it differently, but I seem to get pretty good results...

Still LOVE to travel to the Southeast for the commercial stuff, though.

 

[thør]

Yup, a nice Canadian unit, called Napoleon.

The purists do it differently, but I seem to get pretty good results...

Still LOVE to travel to the Southeast for the commercial stuff, though.

I can do some damn fine ribs on my gas Weber. So, the Napoleon should be able to do similar.