/ck/ - Food & Cooking

Really can't beat a proper Texas beef brisket and spicy thin bbq sauce, IMO. But I'm humble, we can't really do pork as well as other states. I say Texas is best because I'm from there and like smoked beef best, but tip my hat to the other states.

Beef ribs as well, the GOAT. I respect the pork but like it in sausage links. Beef is King, Texas is BBQ King.

Memphis is the best imo, though it's kinda of weird the rest of TN east of Nashville seems to be adherents of Carolina style for some odd reason.

Memphis style does it for me. Other styles aren't bad but dry rubs are what get my motor turning.

>>5336989

Texas.

/thread

don't you hate it when fags say they are going to make some mean bbq, then when you show up they're just using a propane grill to cook shit. Yes I mad.

>>5337022

I think only yankees do that shit... BBQ means smoking in Texas and everyone knows it

>>5337022
Probably, I'm from california and "bbq" means grilling of any type to people it seems.

>>5337025
to me BBQ is smoking and a barbeque is like hot dogs, hamburgers and steaks

also IMO most BBQ shouldnt have or need sauce. esp stuff like ribs and brisket maybe a lil vinegar based on my pulled pork though. SE TN here

north carolina
all you need is somma dat meat and two buns
das it mane
das it

thick, saccharine, diabeetus sauce makes me cry errytime

>>5337028
actually, there is a type of bbq in california, but like you'd expect, it's got a lot veggies.

>>5337012
Something about those sides too. Just done right compared to other regions.

I personally like 'wet' sloppy ass ribs. I stopped trying to guess where they're from, usually causes arguements... but a deep red/black sauce layered on slow cooked BEEF ribs is heaven to me. Potato salad, and lemonade.

I get a general consensus that they're considered "Kansas Style" beef ribs, but idk.

But out of left field, I gotta say had some good mustard based sauces in south carolina too. Went with everything, but on spicy smoked sausages.... droool....

The Carolinas.

source: I'm from Texas.

I do am currently two years out of the loop but I used to do the competitive circuit. I can honestly say that Texas competitors are some of the toughest to go up against. I personally like Memphis style but Texas bbq can be real hard to beat.

I'm in Texas. We used to have an annual barbecue supper for which we barbecued a side of beef cut into 20 to 30 pound pieces, wrapped in aluminum foil and then burlap, and then buried for about a day in a pit dug in the ground filled with hot coals.

I never ate the usual Texas barbecue until I went to college in central Texas.

I understand that you can make a really good barbecue in a horno.

I've been tempted to build a horno in the past. Maybe I'll make that a weekend project sometime this summer.

>>5336989
Texas partisan reporting in.

There is no best BBQ, there are only best BBQs, plural. Taste is subjective, it's also a big part of where you grew up, how the people around you cooked and what was familiar.

For me, it is obviously Texas. Salt, pepper, smoke and beef. Sauce for sausage only, if you're the kinky sort. Spongy white bread for soaking up juices served with slices of onion and pickles.

Can't go wrong with some beans and potato salad, or maybe just some saltines, cheese and hot sauce if you're into the ultra spartan thing like the old fashioned butcher shops from Lockhart.

>>5337197
Hey fellow Texan,

I've always wondered, does the meat have any smoke flavor at all cooked in foil and burlap that way?

I'm imagining it being very bland.

I live in Long Island, NY and the best place to get BBQ out here IMO is at Famous Dave's. Big portions and the food tastes great. I just wish I could travel more to taste other great BBQ places.

>>5337256
You would use a good spice rub on the beef so it wasn 't at all devoid of flavor. Without the smoke, I think that more of the beef flavor came through. It was also a far more moist barbecue since the liquids couldn't escape.

We also had some barbecue restaurants that smoked the meat in the conventional Texas barbecue and I would eat there as well.

It's been quite a while since I ate the pit barbecue, but from what I remember I didn't have much preference for one over the other back then. They were both good.

>>5337318
You go to a restaurant for bbq??

>>5337252
I like you

>>5337033
This is God's truth.

I'm partial to SC's mustard based sauce on pork

That shit is delicious

>>5337318
What's with the fairy cakes?

>>5336989
All types are best OP.

>>5337031
Agreed about the sauce. Great bbq doesn't need it but a thinner vinegary bbq sauce is nice to have a cup of to dip the random piece of meat in and sop up with bread. Think more like Stubb's, less like K.C. Masterpiece. Those thick sugary sauces are just too much.

Memphis is king.

Kansas City is acceptable.