A Sea Of Red

I think this does a nice job of summing things up ...

You know what they say about a guy who writes big brisket.....

That's only because they left West Virginia off the map. hmmmmm...

Vinegar based is where it's at!

WV puts slaw on hot dogs; they don't have any BBQ joints.

All kidding aside, Western NC BBQ is by far the best.

By best, I assume you mean the best you have eaten since you haven't experienced the good stuff in Central Texas.

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.

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.

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.

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.

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:

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!?

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 life

jbock13 wrote:

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.

It is certainly not Central Texas. But they have a couple of good smokers in East Texas.

bluedevilflame wrote:Vinegar based is where it's at!

Purple Haize wrote:

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.

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.

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.

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.

If I and/or the wife are out in the Houston area (or maybe Dallas to visit my sister) I may need to seek out some recommendations for good barbecue

flamerbob wrote:

bluedevilflame wrote:Vinegar based is where it's at!

+1

flamehunter wrote:

flamerbob wrote:

bluedevilflame wrote:Vinegar based is where it's at!

+1

-10,000

More of that vinegary goodness for my arteries!

This is actually the best description there is:

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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.

if i had to pick a region, i'm going texas only because of the brisket and sausage. but in the end, you can find any type of bbq nearly anywhere anymore and lets face it, outside of sauce recipes, the rubs and cooking style's are hardly negligible and they are smoked with either apple/hickory/oak and unless you are a kcbs judge or a connoisseur, most can't even tell the difference.

flamerbob wrote:

bluedevilflame wrote:Vinegar based is where it's at!

+100000000
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/

LUnpretty11 wrote:

flamerbob wrote:

bluedevilflame wrote:Vinegar based is where it's at!

+100000000
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/

Just looking at the pictures makes me question it. There is a lot of sauce in those ribs.

any sauce from any region is ruining the perfect taste of properly smoked meat.

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.

Dreamlands BBQ in Birmingham is my choice for the best

Memphis BBQ - That is all...