Posted on 06/24/2014 7:16:57 AM PDT by WhiskeyX
How dare you, sir!
People come from far and near to simply stand at the edge of my property for the chance to just sniff my efforts.
My BBQ is so good that I have insured the hands that prepare if for a large amount of money.
My BBQ is so good that it refuses to be placed on a paper plate, rather demanding the finest bone china.
My BBQ is so good...well, it's good.
Seriously, there is no accounting for poor taste in some people.
I have "Gates and Sons" BBQ sauce recipe. It's tangy and not too sweet, and you can make it as hot as you want.
I use it on pork and chicken.
Sauce? My BBQ is good enough without it.
Hickory smoke.
That’s the ONE ingredient I add.
Everyone loves it.
I like everything from NC mustard/vinegar based sauces to molasses/tomato based BBQ sauces. I generally prefer sauces on the side and not on the meat but I’ve been pleasantly surprised.
It all starts with meat cooked over a fire folks, let’s not get too wrapped up in differences when our similarities are so damned delicious on their own.
LOL.
I like BBQ:
With vinegar sauces
with tomato based sauces
with mustard based sauces
without any sauce
Texas, NC, Kentucky, Memphis, Kansas City
wherever
You folks with single method preferences are missing out on the greatness of too many other styles of BBQ.
The real requirement, as noted several times on this thread, cook it low and slow.
“let’s not get too wrapped up in differences”
The BBQ wars are as passionate as Protestants vs. Catholics, without the bloodshed.
Can’t do the tomato-based sauce (Lexington). It’s too much. I use Carolina Treet but only on Chicken
yeah, i would have been disappointed too... pork is my favorite meat...
Mustard is South Carolina, Midlands to Low Country. Vinegar is North Carolina, Eastern and Coastal Plain. Upstate South Carolina and the Piedmont of North Carolina have their own style, basically vinegar and tomato, with the best-known examples being from the vicinity of Lexington, NC. Get into the Blue Ridge and you start running into sweeter style barbecue influenced by Tennessee’s favored style.
Then, you get into the traditional sides. Coleslaw with Eastern NC is sweet and creamy, a nice counterpoint to the pepper vinegar tang. Brunswick stew in cooler weather. Western NC has hot, tangy barbecue slaw, a nice counterpoint to the comparatively more sweet vinegar and tomato barbecue itself.
I would rather eat pulled pork with a sweet tomato based sauce (not my first choice at all) then say...Tofu and Couscous salad, or Camel burgers. Just sayin.
Mmmmmmm.....snake.
I’m getting hungry now.
Self-ping...
Ditto.
I grill year round, but will step inside when it’s hailing.
When i first came to Georgia in the early 90s I was anxious to try the local BBQ... went to the “best” bbq place around... I was treated to a school lunch tray with a bowl of hashed up meat in it... I was like WTF?? where is my BBQ...
that WAS the BBQ...
Major Disappointment :(
Grew up on Alabama pork. Lived in KC for years. They have such a great barbeque tradition. Loved it all. Just can’t handle the NC slaw on a barbeque.
Florida BBQ is awesome, and probably the oldest around (Spaniards). We use a tomato based sweet hot sauce (molasses, spices, hot peppers). GA goes for the sweet sauces too.
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