Coach_J:
Kansas City BBQ: BBQ for people who don't actually like BBQ. Too sweet, too much catsup/tomato, too much sauce...complete crap that only a Northerner or someone from KC who doesn't know any better, would like.

Carolina BBQ: BBQ for people who don't actually like to taste the Meat. Drown it in some mustardy-vineargy mop sauce that takes away most/any meat flavor. Kudos for doing the whole hog, but then a big ole WTF for drowning it in a sauce that is all you taste.

Texas BBQ: BBQ for people who love the quality and the taste of the meat...esp, beef. No sauce...or if it's used, it's used very, very, very sparingly. Mostly slow cooked with wood to enhance the flavor.

And the champ:

Memphis BBQ: BBQ for people who like, no LOVE BBQ. Dry rubbed, mostly pork-based, crappy cuts of meat with high fat content that melt and fall apart in your mouth when slow cooked properly, enhanced with wood and maybe a light glaze or dip of sauce, only if needed.

I agree, this is pretty much spot on. I have friends and relatives all throughout North Carolina, they rave about how good their barbeque is, and have eaten some mighty fine barbeque there. So they do know their barbeque. But you have to know someone there to steer you to the right place, otherwise you're very likely to get something drowned in sauce. And WTF, don't they believe in potato salad and cole slaw in North Carolina? Who the hell serves only white bread and baked beans as a side?

We have a lot of local blacks who have fled Memphis and one of their moms makes great barbeque. She has been given my wife cooking lessons, and the techniques she has shown her are not only good on pork, but also on chicken and venison.

mbillips: This is completely unsurprising. Barbecue is made of pork. The cow-based stuff they eat in Texas is tasty, but it's not barbecue. Also, there's no letter 'q' in the word barbecue.

Let's see... "barbecue" comes from "barbacoa", which was, historically... beef (cow's head).

Also, "barbeque" is listed as an appropriate alternate spelling in Merriam-Webster.

UNC_Samurai: Google is absolutely correct. Eastern North Carolina is the BBQ capital of the world:


Bill Ellis BBQ (new window)

Parker's (new window)

B's (new window)

Cherry's (new window)

King's (new window)

B's is just down the road from where I work. You have to be there to get in line by about 11 or so or else they run out of food and close down for the day.

UNC_Samurai: Google is absolutely correct. Eastern North Carolina is the BBQ capital of the world.

You and Google are both correct, sir.

The point of convergence for BBQ is Arkansas, folks. Right here.

You guys are sure getting pissed off about food. This is probably because I moved from TX to CA, but it doesn't make sense to make fun of Texas, KC, Memphis, or Carolina's BBQ when you compare them to the rest of the country. I miss the countless BBQ spots I used to be able to go to.

Retodd: Phil McKraken: Texas isn't about BBQ as much as it is about Mexican and Tex-Mex.

Maybe in Houston, San Antonio and South Texas. In Central Texas, it's all about the BBQ.

I'm in Austin. For every Salt Lick, there is a Chuy's, Guero's and Z-Tejas.

While the Salt Lick is a wonderful restaurant, none of the other BBQ restaurants are very good, in my opinion.

Treygreen13: runslothrun: Treygreen13: runslothrun: Treygreen13: runslothrun: Di Atribe: runslothrun: Di Atribe: runslothrun: Di Atribe: Krayon: Come to Memphis and have Central's BBQ nachos, then shut the fark up about any of you

No, I'm pointing out that you've called a chick "dude" twice now. If that bothers you, I'm sorry.

i struggle to understand why the fark would matter. are you offended or bothered because i used the word 'dude' when it turned out to be a 'chick'? yeah...alrighty then.

/good luck in the crusades!

I just thought you used "dude" in the "guy I'm talking to" sense, rather than in the "my vocabulary hasn't improved since 1989" way. Hence why I mentioned that she was in fact female.
You see, some of us here on Fark actually get to know facts about each other, rather than turn the whole website into YouTube commentary. But please, don't let me interrupt your current streak of Holocaust jokes.

what streak? some knuckler starts in on me during a bbq thread because they can't get that people occasionally engage in good intentioned rivalry and i respond quite clearly that no matter what i replied with they were going to take issue with it, i.e., like godwin a comment about burning texans in their own pits. this despite the fact that i was clearly joking around in my intial two replies to her/dude/whatever.

and yet here i am being repressed by a white knight because they "know this person" and suddenly i am the twat youtuber who needs my vocabulary improved. also, i apparently haven't been on fark long enough to "know" people. checks profiles...you sure about all that?

well, dude, thanks for taking a perfectly fun thread and turning it into you're own personal chubby chasing rodeo. glad i could be your barrel clown and hope you have a good dry cleaner.

I'm not sure what kind of BBQ "bukaki" is but the USA leads the world searching for it!

UNC_Samurai: Google is absolutely correct. Eastern North Carolina is the BBQ capital of the world:

Bill Ellis BBQ (new window)

Parker's (new window)

B's (new window)

Cherry's (new window)

King's (new window)

*and the angels parted the skies and sang aloud*

THIS

The nation's BBQ capital according to Google, and it's not where you think it is exactly where I know it is

FTFY

Eastern/Western/Lexington///

//

Why would I ever Google something I grew up watching my family (South Texas) make and now make myself?

Actually, I did Google the best way to reheat a whole brisket over the weekend. I needed it for a lunch potluck and didn't feel like staying up all night. Did you know some people put the brisket in a giant ziplock and reheat it by running it through a full cycle in the dishwasher? I think my wife would kill me...

calm like a bomb: You should try some Lexington style, or from points further west in the state. I'm not huge on the vinegar either.

Western NC is red sauce, not overly spicy. Lexington is a red sauce too....they will mix it in with their slaw. I like this but I don't love it. Down east it's vinegar, which I grew up on. Every table, every restaurant had bottles of vinegar with hot peppers in them.

For all I only like a little sauce. Not so much that all you taste is the vinegar or sauce. One must taste the pork.

Little Pigs in Asheville is ok. 12 Bones is pretty good too despite the kenyan guy eating there. In Shelby any of the Bridges places are ok (Red or Alston).

Most important thing:
DO NOT FOR GET THE SWEET TEA.

BBQ is nice and all, but I'd rather dive into a Muff.

Treygreen13: What is it about Chicago and ruining meat by covering it in veggies?

I think it's some German/Polish thing.

I've lived in Dallas, KC, and Memphis.....let me tell you this... Memphis is the best bbq in the world. The thing is, the WORST dump in Memphis is so much better than Gates. I do love me some KC Jacks Stack though! I remember when my cousin asked me if I prefer Memphis bbq over KC, and he said "but you can't count Rendezvous because its a complete other food group" So true. Rendezvous is the best cooked animal flesh in the world.

I love the mustard-based barbecue sauce in central South Carolina.

Maurice's Piggy Park has been in West Columbia for over half a century, when it was fashionable to be a bigot.

dfartacus: Phil McKraken: Retodd: Phil McKraken: Texas isn't about BBQ as much as it is about Mexican and Tex-Mex.

Maybe in Houston, San Antonio and South Texas. In Central Texas, it's all about the BBQ.

I'm in Austin. For every Salt Lick, there is a Chuy's, Guero's and Z-Tejas.

While the Salt Lick is a wonderful restaurant, none of the other BBQ restaurants are very good, in my opinion.

Then clearly you haven't been to Iron Works or Rudy's. And just a hop, skip, and a jump away from Austin is Elgin, with Southside Market and Meyer's. Then there's Lockhart, which is in a class all its own.

I eat at Rudy's once in a while. I like it for the price, but it isn't "fine food". Yes, I have been to Blacks in Lockhart and had sausage in Elgin. I just don't like those restaurants as much as the Salt Lick.

But my original point is that here in Austin, Tex-Mex and Mexican are king and queen, in both quality and quantity of restaurants around here.

Is Cincinnati still the chili capital?

Treygreen13: Where in DFW did you go, cannotsuggestaname?

I hope he went to Main Street BBQ in Euless, just so I can be validated that it's some of the worst BBQ in Texas - despite the awards they've won in rib cookoffs.

As for the guy who mentioned Mike Anderson's in Dallas, I also give my hearty endorsement to this fine establishment. It's only open for lunch and the line will snake out the door around noon, but it's pretty damned good.

Oh, and those of you who say Texas doesn't do pork obviously mean that we don't do pork butt. We do pork ribs all day long down here.

I'll be back in Texas Friday. I'll be in Elgin for lunch, Lockhart for dinner, Belton for lunch the next day, Temple for dinner, etc etc for 7 days of nothing but BBQ and Tex-Mex. I'll probably slip Magnolia Grill in there somewhere, too. I'll have my Bike Friday with me to try hold the massive calorie intake at bay.

Ring of Fire: hartzdog: North Carolina is exactly where I thought it would be.

THIS!!

THAT

calm like a bomb: UNC_Samurai: Google is absolutely correct. Eastern North Carolina is the BBQ capital of the world:

Parker's (new window)

No. I worked at Parker's all through high school. The things they made me do to pigs were shameful. The fried chicken and iced tea, OTOH, rank up there with the best I've ever had.

Which Parker's did you work at? The one in Wilson hasn't been affiliated with the one in Greenville for a few decades.

They still cook with electric, though. It's bizarre, but it works.

Minus1Kelvin: B's is just down the road from where I work. You have to be there to get in line by about 11 or so or else they run out of food and close down for the day.

The ECU Historical Simulations Group wholeheartedly endorses getting there no later than 11:15, if you don't want to spend 30 minutes in line. Oh, and don't eat inside during the summer.

And what the city has done to NC-43 has ruined the parking situation.

if you ask google seafood capital of the world, it is another north carolina location leading the results....

I SMELL CONSPIRACY, and it smells a lot like fry grease and BBQ sauce.

The 4chan forecast is also quite scary.

Texan's can't spell words as long as barbeque, they would just call it Q or maybe Q. For the person coming to Dallas the original Sony Bryans (new window)- But only the original one. Peggy Sues if you want Pork, or Rudy's on Friday or Sat. (so you can get the smoked prime rib). Hard8 by the big airport is ok, but to get the really good Hard8 you need to go to Stephenville and see all the bikers.

What is squirrel-with-large-nuts doing there.

UNC_Samurai: The ECU Historical Simulations Group wholeheartedly endorses getting there no later than 11:15, if you don't want to spend 30 minutes in line. Oh, and don't eat inside during the summer.

Also make sure you know what you want before you get to the window. I was there once, lady in front of me was blabbering on her cell phone. The lady asked her what she wanted.."uh...oh...the menu?" She said "next".

/worked at Jones ADATC down the road
//Gville is teh suck in the middle of summer

Retodd: ObiWanSpicoli: The Winner.

Mmmm... moist brisket

Sorry. Gotta disagree with you here. Rudy's is alright if you never get out of the city (in my case, Austin). Once outside of Austin, Rudy's is completely blown away.

/Get thee to Lockhart.

My first trip to TX was a voyage to Lockhart just for the BBQ. Fantastic brisket and sausage - best I've ever had. I will say that since living in TX for the past few years I do have an appreciation for their take on BBQ - beef so tasty and tender it doesn't need sauce and some of the best smoked snausages I've ever had.

Now that I live in East TX I make my own pork shoulder and ribs (TN style)and get to enjoy the best from each region. TX is damn good at beef but the pork here is just terrible. And the sauces - oh LAWD - some abomination of KC Masterpiece cooked way too long with a ground up tire stirred in for a bit of flavor.

Still don't know what to make of the mayo based sauces peeps in 'Bama like. That should be served with a healthy does of Lipitor.

castufari: UNC_Samurai: The ECU Historical Simulations Group wholeheartedly endorses getting there no later than 11:15, if you don't want to spend 30 minutes in line. Oh, and don't eat inside during the summer.

Also make sure you know what you want before you get to the window. I was there once, lady in front of me was blabbering on her cell phone. The lady asked her what she wanted.."uh...oh...the menu?" She said "next".

/worked at Jones ADATC down the road
//Gville is teh suck in the middle of summer

We always walk inside, and eat outside

/Dinner with potatoes and green beans
//G-Vegas is VERY MUCH teh suck in the middle of summer
///That's why our field schools are usually in Bermuda or Lake Huron

UNC_Samurai: Google is absolutely correct. Eastern North Carolina is the BBQ capital of the world:


Bill Ellis BBQ (new window)

Parker's (new window)

B's (new window)

Cherry's (new window)

King's (new window)

You need a whole region for that? Kansas City has all of that in a few hundred square miles.

Come back when you all know what real BBQ is.