Moderators: jcmanson, Sly Fox, BuryYourDuke
Sly Fox wrote:By best, I assume you mean the best you have eaten since you haven't experienced the good stuff in Central Texas.See now this we agree 100%. You cook your BBQ with whatever sauce, rub, marinade or injection. Your final product should be good enough to eat right off the pit/smoker. Maybe a dab or two of a sauce but that's it. Q BBQ in Richmond is a perfect case in point for pulled pork and Soul Brothers (who are being held down in annual voting by The Establishment) for ribs. Too be honest, still waiting to find that brisket place around here. But apparently by the size of the font Texas may offer something.
If what you call barbecue needs a sauce to be good, then it shouldn't even need to be in the conversation. The sauce is a condiment.
jbock13 wrote:All kidding aside, Western NC BBQ is by far the best.I'll take your Western BBQ and raise you Eastern BBQ, its vinegar based what's not to love!?
Sly Fox wrote:By best, I assume you mean the best you have eaten since you haven't experienced the good stuff in Central Texas.I've been in Tyler, if that counts. It's not bad.
bluedevilflame wrote:I don't mind a little bit of vinegar, but it seems a little too simple for me. But then again, I admit I've always been a little biased on this issue most of my lifejbock13 wrote:All kidding aside, Western NC BBQ is by far the best.I'll take your Western BBQ and raise you Eastern BBQ, its vinegar based what's not to love!?
jbock13 wrote:It is certainly not Central Texas. But they have a couple of good smokers in East Texas.Sly Fox wrote:By best, I assume you mean the best you have eaten since you haven't experienced the good stuff in Central Texas.I've been in Tyler, if that counts. It's not bad.
Purple Haize wrote:I've had Q 4 or 5 times. It's very good. I also enjoy Red, Hot and Blue (memphis style). I hate to give Sly an even bigger head but I went to Salt Lick while I was out in Austin. Hands down the best I've ever tasted. That includes brisket and pulled pork.Sly Fox wrote:By best, I assume you mean the best you have eaten since you haven't experienced the good stuff in Central Texas.See now this we agree 100%. You cook your BBQ with whatever sauce, rub, marinade or injection. Your final product should be good enough to eat right off the pit/smoker. Maybe a dab or two of a sauce but that's it. Q BBQ in Richmond is a perfect case in point for pulled pork and Soul Brothers (who are being held down in annual voting by The Establishment) for ribs. Too be honest, still waiting to find that brisket place around here. But apparently by the size of the font Texas may offer something.
If what you call barbecue needs a sauce to be good, then it shouldn't even need to be in the conversation. The sauce is a condiment.
flamerbob wrote:+1bluedevilflame wrote:Vinegar based is where it's at!
flamehunter wrote:-10,000flamerbob wrote:+1bluedevilflame wrote:Vinegar based is where it's at!
jbock13 wrote:All kidding aside, Western NC BBQ is by far the best.beauty is in the eye of the beholder but that ketchupy glopped stuff is good but most places out there are a little too gungho with it.
flamerbob wrote:+100000000bluedevilflame wrote:Vinegar based is where it's at!
LUnpretty11 wrote:Just looking at the pictures makes me question it. There is a lot of sauce in those ribs.flamerbob wrote:+100000000bluedevilflame wrote:Vinegar based is where it's at!
Stuff is not barbecue...
Sly, I know you love Texas, but c'mon. I know you've had the best, cause you've had this stuff!
http://www.montgomeryinn.com/
LUconn wrote:any sauce from any region is ruining the perfect taste of properly smoked meat.Put your rubs, spices and sauces on it while it cooks/smokes. Get a nice bark on it. But once it is off the cooker the need for extra seasoning should be over.
- By Tothehoopyall1
The poor guy didn’t make it very long. :)
- By TH Spangler