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(Eat Sip Trip)   These are considered the best BBQ styles around the world. Have you tried any of these?   ( eatsiptrip.10best.com) divider line
    More: Interesting, open flame, Barbecue, Mexico barbacoa meat, yakitori restaurants, brisket versus tender, Brazilian BBQ restaurants, good chance, herbaceous chimichurri sauce  
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539 clicks; posted to Discussion » on 10 Jul 2018 at 8:51 PM (7 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



21 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2018-07-10 06:15:49 PM  
Yes.  You can buy Picanha at Portuguese grocery stores like Seabra in Newark.  You can also buy the extra-coarse grilling salt in big bags super cheap (after all, it's just salt.)

It's amazing on the grill, and it's hard to get wrong.  No marinating, no spices, no rubs, just salt it, score the fat cap, and grill until it looks like the picture.  It will be exactly as good as the picanha you get at those Brazillian "death by beef" restaurants where you have to pay $45 to sit down.
 
2018-07-10 08:23:40 PM  
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2018-07-10 08:44:07 PM  
Barbacoa is a South Texas style and one of the states' primary BBQs.  Don't go to freaking Chipotle (like the article states) to get it.  Go to a taqueria or TexMex that has some more authentic Mexican dishes on the menu.
 
2018-07-10 09:03:20 PM  
Why is the Argentine giving us the finger?
 
2018-07-10 09:25:40 PM  
All of them, save the Chinese one, the Indonesian one and the Hawaiian one.  BBQ is good, no matter what country it's from.
 
2018-07-10 09:30:35 PM  
Churrascaria is great when they actually, you know, bring the steak instead of continually pushing the chicken and other cheap meats you're paying out the nose for.
 
2018-07-10 09:50:39 PM  
Yes, I've eaten lots of lechon baboy & lechon manok (baboy=pig, manok=chicken.) The Philippines does the best spit-roasted pig in SE Asia and Cebu does the best lechon in the Philippines. My favorite is Lechon Belly brand: no bones, just lean meat, some juicy fat and that crispy, crunchy skin!

There are also street vendors who grill things on bamboo skewers over charcoal just like the Chinese thing in the article: whole chicken legs (thigh + drumstick), pork, chicken livers, gizzards, intestines and feet. Grilled squid balls are popular too (poor squiddies!) There's an entire market, Larsians, devoted entirely to stalls and stalls of barbecue vendors. Some people also do bananacues, which are skewered bananas or plantains that are coated in brown sugar then lightly grilled until it caramelizes. (I don't like them: too sweet.)

(Fun fact: the name Cebu comes from the Visayan word "sugbu" which means "barbecue" (or "grill" to you purists.) So the main city (second-largest in the country as well as the oldest) and entire province is named after barbecuing.
 
2018-07-10 10:13:26 PM  
I have not tried most of those, but do little skewers really count as barbecue?  I think not.

There was a linked article discussing the differences btw eastern and western NC barbecue.
I want to state up front that I prefer vinegar based bbq sauce to any of the sticky sweet Memphis, Kansas City etc tomato based sauces with lots of sugar / molasses etc.  (just my taste, your taste may vary)

Back to the topic of NC barbecue sauce, it says to the west it might have a bit of tomato, where to the east it is pure vinegar and spice...  If it is a vinegar based sauce, it sounds like "Carolina" sauce to me.

I think this splitting of hairs on NC bbq sauce is a case of  "Mais n'enculons pas des mouches"

Personally I have a bottle of
img.fark.netView Full Size

hanging around, which is for sure the eastern variety.

But really, if we want to break it down to brass tacks, when it comes to Carolina bbq sauce, SC gold mustard sauce is really the best one...I make it from scratch as it is hard to find in this forsaken part of the land...
/people here make something that looks like sloppy joes, serve it open faced on buns with slaw and yellow mustard and call it "bbq"
//cant even
///3
 
2018-07-10 11:02:53 PM  
Most of 'em.  There is no bad barbecue per se.  There is some sad barbecue out there, but it is still better than no barbecue.

Loves me some meat.
 
2018-07-10 11:12:02 PM  
I would gladly appropriate any and all of these styles.
 
2018-07-10 11:19:30 PM  
Hawaiian style BBQ is the best style BBQ.
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TWX
2018-07-10 11:27:30 PM  
I wish that their summary photo at the very top didn't look like Aunt Beru and Uncle Owen...
 
2018-07-11 12:25:08 AM  
I'm at 8 out of ten, and I'm not even fat yet.

Gotta try the Chinese street grilled skewers and the Indonesian fish roast...both look excellent.

I recently had one of the best meat-on-a-stick in the past decade for me:  perfectly marinated pork cubes in Sochi, Russia.  Some super-tasty shashlik Georgian/Armenian shashik thing: a Middle Eastern/Mediterranean technique and spicing with well-marbled pork cuts.  UNREAL how tasty that thing was as stadium food.  And they didn't do the American overcook the pork until it's leather thing, either.  Goddamn, it was good.


/street meats are best meats
//most flavorful
///just make sure you can see it cooking.
 
2018-07-11 12:29:17 AM  

Bonzo_1116: I'm at 8 out of ten, and I'm not even fat yet.

Gotta try the Chinese street grilled skewers and the Indonesian fish roast...both look excellent.

I recently had one of the best meat-on-a-stick in the past decade for me:  perfectly marinated pork cubes in Sochi, Russia.  Some super-tasty shashlik Georgian/Armenian shashik thing: a Middle Eastern/Mediterranean technique and spicing with well-marbled pork cuts.  UNREAL how tasty that thing was as stadium food.  And they didn't do the American overcook the pork until it's leather thing, either.  Goddamn, it was good.


/street meats are best meats
//most flavorful
///just make sure you can see it cooking.


I liked the shashlik so much I said it twice and couldn't spell it right the second time.

Here's the right way: шашлык
 
6 days ago  

jaytkay: Why is the Argentine giving us the finger?


when are they not?

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6 days ago  

UberDave: Barbacoa is a South Texas style and one of the states' primary BBQs.  Don't go to freaking Chipotle (like the article states) to get it.  Go to a taqueria or TexMex that has some more authentic Mexican dishes on the menu.


I'm in Finger Lakes region NY, and there is a local authentic Mexican place that occasionally does the pit-in-the-ground slow roasted goat, and it is amazing.
 
6 days ago  

UberDave: Barbacoa is a South Texas style and one of the states' primary BBQs.  Don't go to freaking Chipotle (like the article states) to get it.  Go to a taqueria or TexMex that has some more authentic Mexican dishes on the menu.


yea it's not a South Texas style.  You can find Barbados anywhere you'll find a decent Mexican joint
 
6 days ago  
I've had Barbacoa in mexico and Churrasco in Brazil and both were exceptionally good.

Asado is good but it's mostly because Argentinian beef is very good and it really highlights just how good their beef is. There isn't much to it really but it's fun.

I've had Yakitori in Japanese restaurants it was OK.

My favorite though is Kalbi. I make it myself whenever my local grocery store has the correct cut of beef ribs for a good price (they usually don't have it at all and half the time that they do it's priced too high for ribs)
 
6 days ago  

bhcompy: UberDave: Barbacoa is a South Texas style and one of the states' primary BBQs.  Don't go to freaking Chipotle (like the article states) to get it.  Go to a taqueria or TexMex that has some more authentic Mexican dishes on the menu.

yea it's not a South Texas style.  You can find Barbados anywhere you'll find a decent Mexican joint


It's always when I don't write a long message quantifying everything....

Texas has multiple regions for BBQ and in South Texas, it's barbacoa.  It became part of the Texas BBQ regional styles when Northern Mexico became Southern Texas.  The fact that some Mexican ranch hands learned it from someone who learned it from someone who learned it from someone who was from the caribbean is beside the point.

Slow cooking ribs is an East Texas style of BBQ.  It came from Tennessee because a shiatload of East Texas migrated from Tennessee and brought a Memphis style BBQ with them.
 
6 days ago  
Chiavetta's.
 
6 days ago  

gopher321: [img.fark.net image 600x450]


He needs one of those "I beat anorexia" t-shirts.

jaytkay: Why is the Argentine giving us the finger?


If you check the Instagram comments it says that's what happens if you "mention hamburger fast food in Argentina"
 
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