Which of these 5 major American Barbecue styles is the best?

[Anonymous No.10523051]

Carolina, Texas, Memphis, Saint Louis or Kansas City? Which is it /ck/?
Carolina: Pulled Pork with either Ketchup (Western), Mustard (Midlands South Carolina) or Vinegar (Eastern) sauce.
Texas: Brisket, some regions have a Sweeter sauce while others just have salt and pepper rubbed onto the meat.
Memphis: Ribs with either Wet Sauce or Dry Rub
Saint Louis: Pork Steak, which is from the shoulder
Kansas City: Several Types of Meat rubbed with Spices and served with KC Barbecue Sauce, which is Ketchup based with Molasses, making it sweet

[Anonymous No.10523058]

>>10523051
What about Chicago(rib tips and hot links), Alabama(chicken with white sauce), or California(tri-tip)?

[Anonymous No.10523073]

>>10523058
>Chicago
>California
>Barbecue
Get the fuck out

[Anonymous No.10523079]

>>10523073
>South Side Chicago
>populated by the descendants of people who came up the Mississippi River from the Delta
>no bbq tradition
You're a fool. Also, California does tri-tip whereas the rest of the country doesn't even know about the cut.

[Anonymous No.10523105]

>>10523073
he's right though, the Big Five are just marketing whores and I would take chicago and bama(not familiar with california) over those five

[Anonymous No.10523109]

>>10523105
Chicago BBQ(the traditional Negroid kind and not the yuppie Whitoid and Mongoloid kind) is some of the best in the country, but you have to be willing to go into one of the most dangerous places in the country to get it.

[Anonymous No.10523114]

>>10523051
Carolina mustard

[Anonymous No.10523116]

I'm biased but the vinegar and mustard sauces from the Carolinas are my favorite.

[Anonymous No.10523117]

>>10523109
detroit is as well for this very reason though it doesn't have a distinct style

[Anonymous No.10523118]

>>10523114
>>10523116
based

[Anonymous No.10523122]

Let's be honest, there is no BAD style of bbq.

[Anonymous No.10523199]

>>10523051
what about kentucky mutton?

[Anonymous No.10523203]

>>10523122
>why is brooklyn bbq taking over the world

[Anonymous No.10523208]

>>10523203
That's not really a style, though. They're aping other styles and selling them at a higher price to dumb rich folk who are afraid of going to the ghetto.

[Anonymous No.10523214]

>>10523208
I know one of those people, and they really are idiots

[Anonymous No.10523227]

>>10523079
Everyone knows about tri-tip, its just incredibly lean and not very good for barbeque.

[Anonymous No.10523251]

>>10523227
Nobody knows about Tri-tip outside of California

[Anonymous No.10523266]

>>10523051
Vinegar forever.

[Anonymous No.10523273]

>>10523251
You kidding me? It used to be a favorite for BBQ in Texas, but in the last 2-3 years hipsters found out about it and now it's a lot more expensive.

[Anonymous No.10523281]

>>10523273
Austin is more California than Texas.

[Anonymous No.10523283]

Why are St. Louis style ribs so full of gristle? Are they from a different cut, or are they just undercooked?

[Anonymous No.10523314]

>>10523281
Agreed, though I am not talking about Austin.

>>10523283
St. Louis style is a slightly different cut.

[Anonymous No.10523415]

>>10523117
was gonna post this i still remember gabbys ribs off fenkell

[Anonymous No.10523438]

>>10523051
KC isn't necessarily sweet. One of the oldest and most renowned BBQ joints is Arthur Bryants and they use a paprika/vinegar sauce that's incredible.

[Anonymous No.10524676]

>>10523116
This, but I'm from Savannah. Smokey mustard and vinegar combo is best

[Anonymous No.10524770]

Texas for the most perfectly cooked cuts, but damn if I don't also love those mustard and vinegar Carolina sauces.

[Anonymous No.10524778]

>>10523051
There is no “best bbq style.” There are only the best bbq pitmasters, and they can be found in a variety of places.

[Anonymous No.10524912]

>>10523051
the one thats in my mouth hole

[Anonymous No.10524933]

>>10523051
>Western SC likes ketchup with bbq
Lived here my entire life and never seen this before.

[Anonymous No.10524935]

>>10523051
>>10523118
They're all delicious in their own ways, but my favourite would be mustard- or vinegar-based sauces.
There's more than enough sweet shit in America that it's nice to get something with some bite.

[Anonymous No.10524945]

BBQ is literally just cooking meat on a grill. There are no special areas or regions because everyone grills meat.

[Anonymous No.10524955]

Cooking is preparing food for consumption. There are no special areas or regions because everyone prepares food.

[Anonymous No.10524959]

>>10524945
That's just factually incorrect and your logic is severely flawed.
Yes, everyone grills meat. Everyone cooks food.
But not every area typically has as easy access to the same ingredients. Every area has different histories of different people trying different methods and ingredients to come to different conclusions, and those spread in different ways.

You're basically saying that there are no regional differences but would you say Chinese and Spanish culinary traditions are the same?
Of course not. That'd be rediculous.

[Anonymous No.10524979]

>>10524945
BBQ is smoked you daft aussie cunt.

[Anonymous No.10525054]

>>10524959
Yes, people season meat. Everyone does in the modern world. If someone wants to season a steak like some hillbilly in Texas, they can do that in New York just as easily.

[Anonymous No.10525467]

I defer to the type of meat for each region. Texas is brisket king, whereas the only sauces I'll eat with pork is mustard/vinegar. Here in the carolinas bbq is pig only.

[Anonymous No.10525473]

Carolina vinegar
I'm from Georgia but the best place in my area is just a Carolina reskin style, with pulled pork and thin vinegary (and sometimes spicy and tomato) sauces, that with some cole slaw goes absolutely stupid.
Any kind of sweet/thick barbecue sauce is abominable though.

[Anonymous No.10525481]

>>10525467
Here's the thing, though. While I agree that regular sliced or chopped brisket is best in Texas, Kansas City burnt ends(and only the burnt ends) are better than any other type of brisket.

[Anonymous No.10525566]

>>10523051
Carolina bbq while on a work trip and its my favorite. Anyone near Greenville ever had buckys? Its what I had and it was good

I"ve also been to texas and the bbq was good but boring

[Anonymous No.10525569]

>>10523109
where are some "chicago bbq" places around here. I just always assume its ripped off

[Anonymous No.10525592]

>>10524933
yea, that's a dumb simplification of tomato and sugar base I guess. But fuck these threads anyway. I've lived in the upstate for 10 years and personally I think some great mustard sauces are made up here, less sweet than the low country

[Anonymous No.10525619]

>>10525054
Good luck getting post oak or mesquite wood.

[Anonymous No.10525679]

>>10525619
Mesquite is sold in stores all over the place

[Anonymous No.10525694]

>>10525566
Hah, yeah I've been to buckys. I used to live in Greenville. Decent spot, too bad Greenville is a decrepit shithole.

[Anonymous No.10525701]

>>10525569
Lem's. Classic aquarium style smoker, specialized in rib tips, hot links, chicken, and a sweet tomato sauce. Quintessential Chicago BBQ.

[Anonymous No.10525703]

>>10525694
There is probably better but its just the place I stopped by. I'm from the Chicago area and we don't have enough sweet potato dessert that I always see down there. Shits based.

I just fly into Greenville/Spartanburg Airport and drive through GV to go to where I need to go

[Anonymous No.10525741]

>>10525566
bucky's is alright, henry's is better imo.

on the point of BBQ in greenville there was a big cookoff this weekend and i had a bunch of great pulled pork by mostly amateurs

[Anonymous No.10525751]

>>10525741
I wish I had more time to just hit up local shit around Greenville , it seems like an interesting enough town for quick good food . I'm always headed towards Seneca so not much time to stop

[Anonymous No.10525779]

living in the midlands now, the mustard is the best.

[Anonymous No.10525830]

>>10523051
Lexington style NC bbq all the way. Only non-NC natives refer to it as "Western" (or, more frequently, "Piedmont") style. For what it's worth, it's a mix of ketchup, vinegar, pepper, and spices.

[Anonymous No.10525843]

>>10523051
salt + pepper and a few hours in a smoker is perfect
why fuck with something that simple?

[Anonymous No.10526001]

Memphis BBQ > All BBQ

[Anonymous No.10526199]

>>10523051
Pork steak is fucking incredible. It's also like 1.80/lb because STL gets basically all of it from the entire nation's pork production because only we use it. I live with a slight but constant anxiety that some coastal fuck will come here, discover its glory, blow it up, and make the price go through the roof.

[Anonymous No.10526211]

>>10526199
I live 3 hours north of St. Louis. Do you think I'll be able to get pork steaks at my local Schnuck's?

[Anonymous No.10526239]

>>10526211
I would not expect it, no.

[Anonymous No.10526387]

>>10523273
I remember when you could buy briskets for $0.88 a lb. RIP

[Anonymous No.10526393]

>>10525830
>Stameys
based

[Anonymous No.10527395]

>>10525751
I'm sure there are plently of good BBQ places in Senaca

[Anonymous No.10527840]

>>10525830
Every time I go home to visit my parents the 'boro I go to Stameys. I grew up with it, and it'll always be the best imo.