/ck/ - Food & Cooking

[Anonymous No.11416712]

Can you educate me on the differences between types of barbecue in the US by region?

Which are your favorite?

[Anonymous No.11416726]

>>11416712
Why did you start this thread again? You can literally just google it if you really care. BBQ is overrated in any case.

[Anonymous No.11416728]

>>11416712
Y'know, now that I think about this, are there really any uniquely "BBQ" foods other than pulled pork?

I mean, I've never seen a recipe for ribs that wasn't BBQ, but that seems more like a matter of taste as opposed to pulled-pork, which literally cannot happen unless slow-cooked (which is halfway to being bbq'd right there).

[Anonymous No.11416736]

>>11416726
>BBQ is overrated
Bite your cock-loving tongue.

[Anonymous No.11416746]

>>11416728
well, smoked briskets

[Anonymous No.11416841]

>>11416726
fag.

[Anonymous No.11416859]

>>11416728
Carnitas is similar but prepared very differently.

[Anonymous No.11416952]

>>11416726
* racks shotgun *

[Anonymous No.11416962]

>>11416712
The type of smoke/wood used, the base of the sauce, and the most popular cuts (ribs vs brisket, beef vs pork etc), and the length and temp of cook times all make a difference, both individually by the joint and regionally. I'd say the sauce base is most important regionally.

I'm a Memphis guy, myself. That's usually a sweet, molasses-based sauce (if "wet").

[Anonymous No.11417021]

>>11416726
Lol vegans want to be in all conversations about meat because they can't talk about their food without crying and having to change their tampon.

[Anonymous No.11417045]

>>11416712
There's two types: The Actually Good Ones, and the Shitty Ones

[Anonymous No.11417060]

>>11416712
Generally speaking the major distinct regions are all in the south:
>North Carolina (east)
They prefer whole hog chopped with vinegar and pepper sauce
>North Carolina (west)
They also prefer pork but with a vinegar based sauce but with more ketchup or brown sugar
>South Carolina
BBQ is typically pork with a mustard based sauce
>Tennessee
Memphis is considered the center of BBQ culture in Tennessee and you can get pulled pork with tomato based sauce, and "dry" or "wet" pork ribs, "dry" ribs use only a herband spice rub while "wet" ribs apply sauce to the meat during the smoking process
>Texas
Texas focuses on beef and sausage more than pork and eschews the use of sauces for the most part in favor of more dry rub and smoking.
>Kentucky
They make BBQ mutton. I have no idea how that works but I want some.
>Alabama
The only state to use a mayonnaise based sauce with BBW called "white sauce" which is normally put on chicken
>Kansas
In Kansas almost anything is fair game for BBQ, beef, pork, chicken, turkey, even fish, and the sauce is heavily ketchup based. Burnt ends, the fatty, charred, and heavily seasoned ends of brisket are a must have in Kansas.
>Out of the South
You can find BBQ restaurants in most of the above styles pretty much anywhere else in the country. West of Texas, BBQ can take on Mexican inspired flavor. Baltimore has its smoked pit beef which is made into sandwiches. Hawaiian Kalua style cooking, wrapping the pork in banana leaves and letting it cook in a pit with hot coals, is technically BBQ.

[Anonymous No.11417066]

>>11417060
*BBQ not BBW

[Anonymous No.11417149]

>>11417060

[Anonymous No.11417152]

>>11417149
which one do you like most?

[Anonymous No.11417163]

Dry rub > sauced

That’s all you need to know.

[Anonymous No.11417166]

>>11417163
I think lightly sauced is a happy medium

[Anonymous No.11417173]

>>11417163
i like both.
for ribs i toss them in sauce after cutting. for pulled pork a good mop sauce is fucking great. i make my own sauces though not the shit in stores that is so sweet it makes you puke.

[Anonymous No.11417177]

>>11417149
west NC for me

[Anonymous No.11417181]

>>11417060
What about Mississippi, Florida and Georgia?
Do they have a distinct style or are they just a mash up of their neighbours?

[Anonymous No.11417199]

>>11417066
They have their fair share of BBWs there too

[Anonymous No.11418052]

Texas barbecue is brisket smoked for a very long time, usually over oak. There's no sauce used in cooking, just a dry rub. Sausage and ribs and other stuff are used too, but the brisket is the main attraction. It's traditionally served on a metal tray with sauce, white bread, onions, pickles, jalapeños, and sides like mac and cheese, coleslaw, potato salad, pinto beans.

The other barbecue regions are irrelevant.

[Anonymous No.11418072]

>>11418052
That looks like prison food. Nothing beats Santa Maria style for beef bbq

[Anonymous No.11418077]

>>11418072

[Anonymous No.11418091]

>>11418072
>prison food
ask an ex con if he ate anything like that

how does brisket look like prison food? what are you basing this on??

[Anonymous No.11418106]

>>11416952
You mean unracks, idiot

[Anonymous No.11418109]

>>11418091
>gray overcooked neck meat and a side of knock off wonder bread

[Anonymous No.11418490]

>>11417181
Floridian here. In the rural center and panhandle of the state, most BBQ is pit fired pork, usually dry rubbed and served with a vinegar based sauce. Smoked fish is also very common. Along the more populated coast, you'll likely find more transplants from other regions, so nearly every type of BBQ is represented. There's also a lot of Carribbean/Hispanic influence, so mojo-style marinades are very common, as well as sauces made with tropical fruits, such as guava, mango, and other citrus. Suckling pigs whole roasted in "caja chinas" are especially common in the Miami, Ft. Lauderdale, and Tampa areas.

[Anonymous No.11418552]

>>11418052
>The other barbecue regions are irrelevant

Texas buttholes can't bbq good pork to save their lives. If it isnt beef Texas is clueless.

[Anonymous No.11419245]

>>11418490
Hey another floridian.
Although Tampa where I'm at is basically a midwestern city

[Anonymous No.11419255]

Here on the west coast we have tri tip. Smoked or cooked in an oven for the most part

[Anonymous No.11419503]

>>11418490
People outside of Florida don't realize this. We get people from fucking everywhere. Just about every kind of anything is represented besides the shitty midwestern food places that can't make the cut.

In St Pete I was like 2 blocks from 5 NY pizza places, multiple BBQ places, a Chicago specialty restaurant and everything in between. Italian food out the asshole.

[Anonymous No.11419604]

It's all pretty much the same you retards. Except texas, which does brisket, but they are overrun with both steers and queers.

[Anonymous No.11419615]

>>11419503
Florida Man overshadows everything else in your state.

[Anonymous No.11419682]

>>11419604
Are you retarded? or just pretending

[Anonymous No.11419696]

>>11419682
yeah, please explain how slow smoking is different from n carolina to tennessee. It's pig cooked in a pit. The sauce thing is overblown as well.

[Anonymous No.11419707]

>>11419696
Different breed of pig thats fed a different diet. Different woods used for smoking. Style of BBQ or smoker. Saying the sauce is overblown is like saying pasta sauce is overblown

[Anonymous No.11420874]

I tried Texas BBQ when I was in Houston and wasn't really a fan. Anyone else feel the same way? I have had mostly Carolina style and I think it was way better

[Anonymous No.11420908]

>>11419615
Florida Man is a paragon of transparency and a national treasure.

[Anonymous No.11420913]

>>11420908
Transparency, yes. I don't know about the national treasure part.

[Anonymous No.11422409]

>>11417177
Fucking pleb east is the best

[Anonymous No.11422506]

>>11419615
We wouldn't have Florida Man without all the crud that makes it's way into the water table from up north.

[Anonymous No.11422529]

>tfw took the wrong cut of pork to make pulled pork
>tfw even after six hours in the oven it's not pullable

First time this has happened to me

[Anonymous No.11422541]

>>11417060
Nobody talks about Kansas when they talk about BBQ, it's Kansas City which straddles the state line but all the top rated BBQ joints and, up until 2 years ago, the American Royal "world series of BBQ" are on the Missouri side. You're right about the sauce and burnt ends.

[Anonymous No.11422551]

>he doesn't microwave a hotdog and call it bbq

[Anonymous No.11422558]

>>11416712
>Can you educate me on the differences between types of barbecue in the US by region?
There really isn't any real regional delineations anymore, not as much as there used to be. Yes brisket is a texas specialty, where they know it's worth it to lovingly spend 12 hours prepping it and smoking it. That's twice the time for any pork. Sausage on the menu can be regional. With or without vinegar sauce, or mustard sauce, is utterly rare outside of a few places now, where the storebought style is favored more everywhere, and must be an option on the menu, no matter what kind the chef prefers. Sweet, zesty and thick BBQ is favored more by nearly everyone.
>Which are your favorite?
Good smoke flavor with smoke rings. Nothing dry or overcooked. Nothing heavy handed overseasoned or oversauced. I like dry rubs and applying my own sauce, or I want that sauce caramelized on the meat. All regional styles are delicious, and just is a mood. I think hispanic influenced BBQ in Miami is pretty stellar and underrated american addition to choices: argentineans can do excellent skirt steak with chimmichurri, delicious variations of sausages from blood to heavily spiced smoked sausages along side your steak, pinchos, etc. Colombians do just as amazing a job as Brazilians rodizio. Having some cheese filled grilled peppers is a nice traditional side in my opinion.
Caymanian style jerk is one of the best BBQs that exists. A lime pickled onions and peppers on top, escovitch, might as well be an improved NC cider vinegar sauce, with real hot peppers, not dried flakes.

[Anonymous No.11422602]

>>11420874
Why do people say "I tried <area>'s cuisine" when in reality they only went to one or two restaurants that may not be the best representation of food in general let alone judging an entire style on? I notice this a lot with beer too back when I managed beer bars.
>I dont like beer sorry!
"What beers have you had?"
>oh lots, like Miller, Bud, Coors, Corona

[Anonymous No.11422615]

>>11418077
Based and redpilled

[Anonymous No.11422678]

>>11418552
>Eating nigger cow
Just stop Cletus

[Anonymous No.11422680]

>>11420874
Houston is the shittiest Texas BBQ city, those faggots are basically Alabamans.

[Anonymous No.11422694]

>>11422680
i want to be just like alabama man

[Anonymous No.11422755]

>>11422680
I love Houston and there's some decent barbecue here, but there's no denying that central Texas does it better.

[Anonymous No.11422773]

>>11416712
>Can you educate me

lol

[Anonymous No.11422880]

No mention of Virginia BBQ. Sad. You will never know what yall missing.

[Anonymous No.11423067]

>>11422680

Armadillo palace is bretty gud DESU but I don't eat much BBQ from restaurants.

If you don't make it yourself you're a little gay but I always wondered where the real good 100% no bullshit BBQ joints are where they can fucking smoke some decent brisket that isn't dry as fuck

[Anonymous No.11423942]

Any good regional barbecue places in NYC?

[Anonymous No.11424030]

>>11423942
>Good BBQ
>NYC

[Anonymous No.11424039]

>>11424030
we have good everything else

[Anonymous No.11424045]

>>11424039
And shitty laws about smoke. So go enjoy your everything else.

[Anonymous No.11424064]

>>11424045
not necessarily. There are places that have real smokers

[Anonymous No.11424075]

>>11424064
Of all the BBQ I have seen from "authentic" BBQ restaurants, I have yet to see a decent smoke ring.

[Anonymous No.11424088]

>>11417060
Texas is best desu
Brisket smoked 14 hours sliced > any ribs/pulled pork/smoked turkey

[Anonymous No.11424163]

I really want to try some Carolina BBQ. That vinegar based sauce over pork sounds soo good.

[Anonymous No.11424408]

>>11424163
It is good but the pulled pork sandwiches are generally served with a mayo based coleslaw on top of the meat in the sandwich, so be forewarned.

[Anonymous No.11424659]

>>11424408
I can tolerate that in small amount, I wouldn't want a massive glob of coleslaw though.

Are you a fan of it personally?

[Anonymous No.11424861]

>>11424659
When I travel through there I always get some. I like it, but I'd tell them to go easy on the coleslaw, some places might over do it.

[Anonymous No.11424867]

>>11416712
Memphis BBQ is actually good.

[Anonymous No.11424945]

>>11424861
I live in eastern nc and I never heard of anyone slapping coleslaw on their pulled pork where do you go and get your BBQ

[Anonymous No.11425167]

>>11424659
I enjoy it, depends how good the slaw is.

>>11424945
I've had it in Kannapolis, Charlotte and Shelby. Might be more of a western NC thing? Haven't spent much time in the East

[Anonymous No.11425195]

>>11425167
Yea its got to be like it's not uncommon to see it as a side but I never seen someone put it on their sandwich unless they were eating a hamburger

[Anonymous No.11426220]

so does whole hog bbq even include offal?

[Anonymous No.11426227]

>>11418106
Why the fuck would you 'unrack' a shotgun if you were going to shoot somebody? Racking a shotgun is the classic movie threat (even though it means you didn't already have a round chambered); unracking a shotgun isn't even a thing.

[Anonymous No.11426247]

>>11416712
I can't speak for the accuracy of the sauces but one chain, either Bandanna's or Rib Crib, has 4 regional sauces per table. I know one is for Kansas City, but I don't remember the others. I remember some sauces being more smoky, sweet, or spicy. Anyways, the pulled pork from there was the best I've ever had from a chain.

[Anonymous No.11426327]

>>11426220
What they mean by Whole Hog is everything but intestines some people cook the head my family doesn't cook the head but gives to a family friend for them to make head cheese from it

[Anonymous No.11426332]

>>11416712
A barbecue is just when you grill hot dogs and hamburgers outside, usually while having some friends or family over.

[Anonymous No.11426435]

>>11426332
Okay nigger.

[Anonymous No.11426464]

>>11426435
It's more of a white person thing. You've never been to a barbecue before? You usually have them during the Summer in your backyard. 4th of July in particular is a popular time to have them.

[Anonymous No.11426470]

>>11426464
What kind of unamerican hell-hole you come from because that ain't no real southern 4th july BBQ

[Anonymous No.11426483]

>>11426470
New York. Barbecues are hamburgers and hot dogs. That southern stuff is just other kinds of meat with barbecue sauce on them.

[Anonymous No.11426516]

>>11417060
>>11417066
Son, the only thing I love more than BBQ is a BBW

[Anonymous No.11426525]

>>11426483
Stop fucking embarrassing us. As much as I wish Hotdogs were a part of traditional BBQ culture so we could have a foot in it, There is no NYC BBQ. Even BBQ restaurants themselves are rare and expensive here.

[Anonymous No.11426528]

>>11426470
because bbq is a sauce, grilling is how you cook food
rednecks don't know words

[Anonymous No.11426531]

>>11416726
>just Google it bro
You know the point of the board is to discuss things right?