Which BBQ do you like best, Pork ,Beef, Chicken or Mutton?
I am a pork man.
If you are eating BBQ on a bun , do you but cold slaw on it?
Also, I think these are the 4 major types of American BBQ:
1) North Carolina style mustard/vinegar based sauce.
2) Memphis style wet or dry rub or sauce.
3) Kansas City style sweet or spicy based.
4) Texas style -wood & meat maybe w/ marinade no sauce'
If I left any out, please enlighten the conversation,
(This post was last modified: 06-17-2013 10:27 AM by Wilkie01.)
Mutton?? BBQ'd SHEEP? Can't say I've ever had it, but hey, I'll try almost anything once. I'm definitely partial to pork, but I can't really say which is my favorite, pulled, sliced, or ribs. All three are equal in my eyes. Beef brisket runs a close 2nd, and although you rarely find them served in BBQ places, beefs ribs are up there, too. BBQ chicken thighs are a big hit our tailgates, too.
I'll cosign on everything except the goat. I don't eat those. I like the little guys too much. To tell the truth, pigs are pretty smart and personable, too... but too tasty to pass up.
(06-17-2013 10:18 AM)Wilkie01 Wrote: Which BBQ do you like best, Pork ,Beef, Chicken or Mutton?
I am a pork man.
If you are eating BBQ on a bun , do you but cold slaw on it?
Also, I think these are the 4 major types of American BBQ:
1) North Carolina style mustard/vinegar based sauce.
2) Memphis style wet or dry rub or sauce.
3) Kansas City style sweet or spicy based.
4) Texas style -wood & meat maybe w/ marinade no sauce'
If I left any out, please enlighten the conversation,
(06-17-2013 10:18 AM)Wilkie01 Wrote: 1) North Carolina style mustard/vinegar based sauce.
North Carolina BBQ doesn't have a mustard base. It's all vinegar based, especially in Eastern NC. The western/Lexington style adds tomato. It's parts of South Carolina that incorporate mustard.
North Carolina is pretty much about the whole hog though.
eastern NC is whole hog, Lexington is shoulders, western and Lexington aren't the same thing