(05-25-2013 06:13 PM)EagleX Wrote:  Among the many mysteries that I find impenetrable here at CUSABBS is the whole idea of "meat sauce as religion". I honestly don't get it. It's such a controversial topic that simply saying that I don't get it usually manages to piss people off.

Helmet threads is another one. I just don't understand why a helmet thread zooms off to 10 pages and 4 fistfights in a single afternoon. Helmets. You would think that is pretty straightforward. But you would be wrong.

I think folks are just having good natured fun.

For the record, beef eaters, I harbor no ill will toward your misguided and misbegotten preference.

...hey, maybe we can crank up some new 'battle for the bones' games... the loss of Memphis is bad, BBQ-wise, but, looks like we've picked up quite a few new areas where BBQ is a major culinary player...rock on!

(05-25-2013 07:07 PM)PurpleReigns2012 Wrote:  Pork is BBQ, Beef is grilling

"BBQ" vs. "grilling" has nothing to do with the type of meat. . . . It has to do with the process of cooking the meat. I thought only yankees had trouble with that concept.

Good Texas BBQ is very, very hard to find. I would put NC & TN ahead of us by a long shot.

As I always do in this type of thread, I hereby volunteer to do the hard work of judging the best BBQ in the conference. Everyone simply buy and ship your favorite to me and I'll get to it as quickly as I can. I promise to impartially judge all the BBQ and offer up the results of my judging efforts. And if there is a tie, I'll make sure to ask for additional samples so that I can retaste test to break the tie.

By the way, I grew up in Texas, so I have a bit of a bias, but among German immigrants who routinely adopted the best of what ever they came across and made it their own. So beef, pork, fowl, other meat, it all qualifies as potential BBQ to me. Whether it is BBQ comes down to how it is cooked. And as far as sauce goes, I've had very good ketchup, mustard, vinegar and worchester sauce based BBQ sauces. Some were exceptionally good, some were exceptionally bad, but they were all BBQ sauces that someone swore by.

Now get to sending that BBQ to me for judging. Any extra will be consumed at an early season tailgate at Rice.

Pig....it's what's for breakfast.

(05-25-2013 11:18 PM)MDH Wrote:  Good Texas BBQ is very, very hard to find. I would put NC & TN ahead of us by a long shot.

I've never been to NC, so I can't comment on that. But I've lived in TN, and eaten BBQ throughout most of the south (ate Dreamland in AL a few weeks ago), and though I enjoy it all, nothing quite matches good Texas BBQ. And while not every BBQ joint in Texas has GOOD Texas BBQ, it's really not hard to find it. At least not in East Texas.

My favorite BBQ in Memphis is Tom's.

Born and raised on NC BBQ (vinegar pleae, no red sweet sticky #### for me!). But, my daughter moved to San Antonio a few years back and she took me to the original Rudys. I've been trying to figure out how to move there ever since!!. Best damn BBQ I've ever had. SMOKED is the only way to go! Even NC BBQ joints don't really smoke anymore, just sort of cook with wood real fast and call it BBQ. Oh and you can't braise beef, then pour that red sticky #### on it like they do in OK and call it BBQ.
DRY RUB Smoked for hours and hours is the only BBQ worth talking about.
If any East Carolina fans know I can find real, smoked BBQ pleae let me know. I'll be there Aug. 31st to experience Rowdy Dowdy.

(05-25-2013 07:58 AM)ODUDrunkard13 Wrote:  By the by, National Geographic put out a ranking of the best BBQ joints. Below are the ones that matter:

1. Corky's (Memphis)
2. Skylight Inn (NC)
3. Jim Neeley's (Memphis)
..
8. Pierce's Pitt (VA)
..
10. The Salt Lick (TX)

http://intelligenttravel.nationalgeograp...n-america/

Pierces is what I was talking about. Sickeningly sweet, sticky red ###sause to cover up the fact the meat is not really smoked. Some joints used to really smoke, now alot of them just pretend to smoke, using flavor enhancers and injected flavor.They keep a fire going in the old pit to fool people not really paying attention.

Old Dominion - Pete Jones' (aka Skylight Inn) and I think B's (someone who's been there can correct em if I'm wrong)

And saying "good Texas BBQ" is like saying "the ugliest swimmer", do you REALLY wanna go try it and end up with a carrot?

Personally Texas BBQ is not my favorite. Generally my favorites come from NC, memphis, and Kansas City depending on mood and meat. Granted part of that is my love of sandwiches and NC makes for some good pork sandwiches no doubt.

My favorite place in NY was Dinosaur BBQ in Syracuse. Don't let the name fool you it really is a great place for grub. I am not going to claim it is better than any other specific place because many times I have not been there and in others I know pride will force an argument that means nothing. Just take my word that if you go to upstate NY and you feel a need for BBQ then that is the place to go.

(05-26-2013 06:35 PM)Sultan of Euphonistan Wrote:  Personally Texas BBQ is not my favorite. Generally my favorites come from NC, memphis, and Kansas City depending on mood and meat. Granted part of that is my love of sandwiches and NC makes for some good pork sandwiches no doubt.

My favorite place in NY was Dinosaur BBQ in Syracuse. Don't let the name fool you it really is a great place for grub. I am not going to claim it is better than any other specific place because many times I have not been there and in others I know pride will force an argument that means nothing. Just take my word that if you go to upstate NY and you feel a need for BBQ then that is the place to go.

Is it time to change this subject to, uh, Mexican food?

"I grew up eating this particular variant of BBQ, therefore every other form is most definitely inferior."

(05-26-2013 06:54 PM)Harry J Wrote:  "I grew up eating this particular variant of BBQ, therefore every other form is most definitely inferior."

That's exactly what most of the posts in this thread state.

(05-26-2013 06:45 PM)WeatherfordMeanGreen Wrote:  

(05-26-2013 06:35 PM)Sultan of Euphonistan Wrote:  Personally Texas BBQ is not my favorite. Generally my favorites come from NC, memphis, and Kansas City depending on mood and meat. Granted part of that is my love of sandwiches and NC makes for some good pork sandwiches no doubt.

My favorite place in NY was Dinosaur BBQ in Syracuse. Don't let the name fool you it really is a great place for grub. I am not going to claim it is better than any other specific place because many times I have not been there and in others I know pride will force an argument that means nothing. Just take my word that if you go to upstate NY and you feel a need for BBQ then that is the place to go.

Is it time to change this subject to, uh, Mexican food?

If we're going to talk about Mexican food, I want a table where the UTEP fans eat. No need to listen to anyone else.

Leatha's BBQ - Hattiesburg, MS.

End of thread. I encourage ALL CUSA visitors (new and old) when you visit Hattiesburg for a game to try it. I've had corky's and rendezvous' in Memphis, dreamland in multiple locations in AL. None compare. Lee Corso and Herb claim its the best Q they've ever had and they've pretty much been to every Q joint in every college town.

Whoever said they didn't like Texas BBQ probably hasn't been to Lockhart. The only NC BBQ I've had was in Ayden (Pete Jones). It was different from what I'm used to...but very good. There's more great BBQ joints in Memphis overall.

A man in Sperry (small town north of Tulsa) who doesn't have a restaurant, he just sells ribs, sausage and pork by the pound makes the best I've eaten.

I've said it before...it's not the region it's the cook!

I, like the eastern NC'ers, prefer the vinegar based pork barbeque. And I'll take a mediocre version of that over the ketchup-based versions. The South Carolina mustard BBQ is just foreign to me.

However, I like what Pierce's in Williamsburg puts out, and that little stop has been an institution since I was a little kid in the 70's, so many must agree. Buzz and Ned's in Richmond also puts out a high quality product and are fanatical about smoke being the main flavor ingredient. During my travels to Tennessee for work, I also found "Bread of Heaven" in Alcoa, TN (south of Knoxville) to be excellent (even if the facility itself was somewhat "rustic").

Texas is the best.

I eat Lockhart in Oak Cliff once a week. They have beef ribs on Tuesday that dominate. They always have shoulder and know how to cut brisket. I usually get it on the flat.

The Ribs are decent there. They dont foil anything.

The Best in Dallas and one of the best in the state is Pecan Lodge. I dont really go that much bc the line whips me. We knew about it when it opened. Its the only place Ive ever had Waygu brisket. Its easily the best brisket Ive ever eaten.

Heard Slow Bone is decent but havent been yet.

Coopers is kindof fail if you dont get the Prime Rib.

Its dumb to argue that Texas isnt the best. If youve never been to Lockhart in Central Texas you shouldnt be able to voice your opinion in this thread.