(09-16-2015 07:36 PM)ECU_Pirate Wrote:  

(09-16-2015 07:29 PM)shere khan Wrote:  Im.just glad this discussion got shifted to bbq

So... Lets get back to the record...

It would be closer if you guys hadn't ducked us this season and last.

(09-16-2015 10:13 PM)TripleA Wrote:  

(09-16-2015 07:36 PM)ECU_Pirate Wrote:  

(09-16-2015 07:29 PM)shere khan Wrote:  Im.just glad this discussion got shifted to bbq

So... Lets get back to the record...

It would be closer if you guys hadn't ducked us this season and last.

We have better BBQ (not even a question), & now could most definitely defeat the Pirates . So I feel great being on this side of this imaginary "rivalry".

(09-16-2015 10:48 PM)grapes Wrote:  

(09-16-2015 10:13 PM)TripleA Wrote:  

(09-16-2015 07:36 PM)ECU_Pirate Wrote:  

(09-16-2015 07:29 PM)shere khan Wrote:  Im.just glad this discussion got shifted to bbq

So... Lets get back to the record...

It would be closer if you guys hadn't ducked us this season and last.

We have better BBQ (not even a question), & now could most definitely defeat the Pirates . So I feel great being on this side of this imaginary "rivalry".

Just words and **** until you prove it on the field. We're on a 7 game win streak and vs you guys. "most definitely" OK

(09-17-2015 06:42 AM)ECBrad Wrote:  

(09-16-2015 10:48 PM)grapes Wrote:  

(09-16-2015 10:13 PM)TripleA Wrote:  

(09-16-2015 07:36 PM)ECU_Pirate Wrote:  

(09-16-2015 07:29 PM)shere khan Wrote:  Im.just glad this discussion got shifted to bbq

So... Lets get back to the record...

It would be closer if you guys hadn't ducked us this season and last.

We have better BBQ (not even a question), & now could most definitely defeat the Pirates . So I feel great being on this side of this imaginary "rivalry".

Just words and **** until you prove it on the field. We're on a 7 game win streak and vs you guys. "most definitely" OK

*looks at conference championship trophy- looks at current rankings and standings*

(09-17-2015 08:20 AM)transitt Wrote:  

(09-17-2015 06:42 AM)ECBrad Wrote:  

(09-16-2015 10:48 PM)grapes Wrote:  

(09-16-2015 10:13 PM)TripleA Wrote:  

(09-16-2015 07:36 PM)ECU_Pirate Wrote:  So... Lets get back to the record...

It would be closer if you guys hadn't ducked us this season and last.

We have better BBQ (not even a question), & now could most definitely defeat the Pirates . So I feel great being on this side of this imaginary "rivalry".

Just words and **** until you prove it on the field. We're on a 7 game win streak and vs you guys. "most definitely" OK

*looks at conference championship trophy- looks at current rankings and standings*

LOL. One good season; a beatdown on Kansas and then we get this. LOL.

(09-16-2015 08:17 PM)blunderbuss Wrote:  

(09-16-2015 05:37 PM)MemphisTigerFreak Wrote:  Ugh. Now i'm craving some Central BBQ

Lolololol... What is that crap?

Sent from my VS980 4G using Tapatalk

BBQ nachos.

Good stuff.

(09-17-2015 08:26 AM)PirateMarv Wrote:  

(09-17-2015 08:20 AM)transitt Wrote:  

(09-17-2015 06:42 AM)ECBrad Wrote:  

(09-16-2015 10:48 PM)grapes Wrote:  

(09-16-2015 10:13 PM)TripleA Wrote:  It would be closer if you guys hadn't ducked us this season and last.

We have better BBQ (not even a question), & now could most definitely defeat the Pirates . So I feel great being on this side of this imaginary "rivalry".

Just words and **** until you prove it on the field. We're on a 7 game win streak and vs you guys. "most definitely" OK

*looks at conference championship trophy- looks at current rankings and standings*

LOL. One good season; a beatdown on Kansas and then we get this. LOL.

Cut some of our fans a bit of slack. You seem to forget what we endured for a number of years. A constant drumbeat of "You suck." Even when we were decent, or average. This is like boilover from being in the pot so long. lol

It seems that most shows on Travel Channell, Food Network, etc list four areas for BBQ:
Eastern North Carolina
Kansas City
Memphis
Texas.

So no knock on UAB, but I wondered from the start why a battle for BBQ was not Memphis and East Carolina. Eastern NC has definitely grown on me. I do have to say (sorry TX folks), just hard for me to grasp beef as BBQ. That said, there are always overrated sacred cows (looking at you, Rendezvous).

On a side note, I am partial to rural West TN BBQ. It is the pure meat with little/no sauce ... so you can best taste the actual meat and not overwhelmed with vinegar (ENC) or bbq sauce (Memphis, KC). Specifically Chester County where they have a BBQ Festival in late Sep every year. It is not for everybody as I, quite frankly, wonder how the shacks pass health department standards, but hey ... the flies are there to greet you!

https://www.southernfoodways.org/intervi...k-bar-b-q/

Ive had Barbecue in Memphis, Texas, both Carolinas, Alabama, Georgia.... I can say for 100% certainty that nobody can claim the best.

To say one is better then the other is like saying New York style pizza is better than Chicago style. They are so significantly different that its like comparing apples and oranges.

How do you compare whole hog, to beef brisket? How do you compare sauces when ones tomato based, the others vinegar based and another mustard? Totally different sauces yet have a level of awesome in each.

Hell, I had whole hog asian bbq... they use coconut milk and some other herbs and its freaking out of this world.

I laugh at all the regional attempts to define what is barbecue... the simple fact is almost every chef in the world will define it as a cooking method which is "low and slow" with indirect heat. Thats the unifying factor. Everything else is just made up regional attempts to make themselves feel special. Ribs are bbq... as long as they arent grilled or boiled. Mine cook for 6 hours at 210.

(09-17-2015 08:45 AM)oldtiger Wrote:  

(09-16-2015 08:17 PM)blunderbuss Wrote:  

(09-16-2015 05:37 PM)MemphisTigerFreak Wrote:  Ugh. Now i'm craving some Central BBQ

Lolololol... What is that crap?

Sent from my VS980 4G using Tapatalk

BBQ nachos.

Good stuff.

Wheres's the effing bbq?

Theres pulled pork under the cheese... its freaking awesome.

(09-17-2015 09:32 AM)200yrs2late Wrote:  

(09-17-2015 08:45 AM)oldtiger Wrote:  

(09-16-2015 08:17 PM)blunderbuss Wrote:  

(09-16-2015 05:37 PM)MemphisTigerFreak Wrote:  Ugh. Now i'm craving some Central BBQ

Lolololol... What is that crap?

Sent from my VS980 4G using Tapatalk

BBQ nachos.

Good stuff.

Wheres's the effing bbq?

In all fairness, the Greenville McDonald's still makes a killer McRib:

(09-17-2015 10:26 AM)cotton1991 Wrote:  

(09-17-2015 09:32 AM)200yrs2late Wrote:  

(09-17-2015 08:45 AM)oldtiger Wrote:  

(09-16-2015 08:17 PM)blunderbuss Wrote:  

(09-16-2015 05:37 PM)MemphisTigerFreak Wrote:  Ugh. Now i'm craving some Central BBQ

Lolololol... What is that crap?

Sent from my VS980 4G using Tapatalk

BBQ nachos.

Good stuff.

Wheres's the effing bbq?

In all fairness, the Greenville McDonald's still makes a killer McRib:

As someone who grew up on a farm and raised, slaughtered, and butchered hogs, you don't want to know whats in that, but i'm going to tell you anyway. Hint.... It ain't anything any of us would consider BBQ. It's a little shoulder meat (more tendon, spongy bone, and fat, and the "other" pork products like innards coated in salt, tripe, heart, and scalded stomachs. Nebraksa did a study on it while back.

On a side note the innards, otherwise known as chitlins in the south, aren't that bad despite the nasty ass smell when cooking.

Quote:That night I went to the store and bought store-bought sauce (kraft or something like that) just to have something that resembled sauce.

That store bought kraft crap is not real BBQ sauce...


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(09-17-2015 10:33 AM)200yrs2late Wrote:  As someone who grew up on a farm and raised, slaughtered, and butchered hogs, you don't want to know whats in that, but i'm going to tell you anyway. Hint.... It ain't anything any of us would consider BBQ. It's a little shoulder meat (more tendon, spongy bone, and fat, and the "other" pork products like innards coated in salt, tripe, heart, and scalded stomachs. Nebraksa did a study on it while back.

On a side note the innards, otherwise known as chitlins in the south, aren't that bad despite the nasty ass smell when cooking.

Yeah the pork version of a McNugget. I make my own sausage--andouille, boudin, salami, etc--and use nothing but shoulder and pork fatback, or for boudin, pork liver. It's real food. As far as tripe and chitlins go--nothing but beef and pork guts for the sausage casings.

(09-17-2015 09:17 AM)mtmedlin Wrote:  Ive had Barbecue in Memphis, Texas, both Carolinas, Alabama, Georgia.... I can say for 100% certainty that nobody can claim the best.

To say one is better then the other is like saying New York style pizza is better than Chicago style. They are so significantly different that its like comparing apples and oranges.

How do you compare whole hog, to beef brisket? How do you compare sauces when ones tomato based, the others vinegar based and another mustard? Totally different sauces yet have a level of awesome in each.

Hell, I had whole hog asian bbq... they use coconut milk and some other herbs and its freaking out of this world.

I laugh at all the regional attempts to define what is barbecue... the simple fact is almost every chef in the world will define it as a cooking method which is "low and slow" with indirect heat. Thats the unifying factor. Everything else is just made up regional attempts to make themselves feel special. Ribs are bbq... as long as they arent grilled or boiled. Mine cook for 6 hours at 210.

I don't disagree with anything you've said regarding regional comments. I think folks just get "used to" what they grew up with and obviously some bow their neck when it comes to culinary change or regional pride takes charge.

On ribs, really close to what most competition cookers do. They use a 3, 2, 1 method at 225 degrees with some variation of 3 hours - naked, 2 hours tented in foil with some liquid (many use apple juice/cider), and 1 hour with some type of sauce.

(09-17-2015 09:17 AM)mtmedlin Wrote:  Ive had Barbecue in Memphis, Texas, both Carolinas, Alabama, Georgia.... I can say for 100% certainty that nobody can claim the best.

To say one is better then the other is like saying New York style pizza is better than Chicago style. They are so significantly different that its like comparing apples and oranges.

How do you compare whole hog, to beef brisket? How do you compare sauces when ones tomato based, the others vinegar based and another mustard? Totally different sauces yet have a level of awesome in each.

Hell, I had whole hog asian bbq... they use coconut milk and some other herbs and its freaking out of this world.

I laugh at all the regional attempts to define what is barbecue... the simple fact is almost every chef in the world will define it as a cooking method which is "low and slow" with indirect heat. Thats the unifying factor. Everything else is just made up regional attempts to make themselves feel special. Ribs are bbq... as long as they arent grilled or boiled. Mine cook for 6 hours at 210.

Boiled ribs?

(09-16-2015 03:40 PM)TripleA Wrote:  I'm down with a Memphis-ECU BBQ-based football trophy. Kinda like the idea.

Also, whoever said we don't know nuttin' 'bout pulled pork just don't know nuttin' what they talkin' 'bout.

ENC Q is NOT pulled pork, it's CHOPPED!

(09-17-2015 10:49 AM)8BitPirate Wrote:  Boiled ribs?

Up here in Iowa you frequently get shortribs slowely simmered in a crock pot with BBQ sauce for hours touted as BBQ. Lots of Germans up here and a local told me it evolved from sauerbraten.

Was in Birmingham a couple weeks back, went to Dreamland BBQ, was not impressed. It wasn't bad but nothing to write home about. Kind of reminded me of getting some ribs or chicken at a Logan's Roadhouse or some other chain. Sauce was very good though I have to say.

There is just a mystique that goes along with back roads Eastern NC BBQ places and Memphis BBQ joints I think.

On the BBQ definition, at least in Eastern NC, BBQ is "chopped pork". Around here ribs are not BBQ, beef brisket is not BBQ, chicken is not BBQ. Doesn't matter how long you cook it. BBQ isn't a style of cooking, at least in ENC.

On a side note I HATE, HATE when people from the North or somewhere else in the country call grilling out "going to a BBQ." Had a buddy that is from NY that used that phrase, before he graduated I made sure he knew coming to my house to cook some chickens was not going to a BBQ, it was cooking out/grilling/throwing chickens on the grill.