(09-25-2019 08:53 PM)geosnooker2000 Wrote:  

(09-25-2019 12:11 PM)invisiblehand Wrote:  Every picture I see of Memphis BBQ looks dry to me for some reason.

That's because Memphis BBQ (especially ribs) is dry, not wet. That way, when it is brought to the table, you can either enjoy the true art of slow smoked pork, or you can efffff it up with a sauce that will mask all of that effort that went in to smokey perfection.

I was speaking more to the pulled pork.

(09-25-2019 09:35 PM)BullsBEAST Wrote:  Never been to Greenville or Tulsa so I can't speak for those.

New Orleans is probably the best in the group, but Houston is good if you like Asian food.

I've never really found any BBQ in Memphis or Texas that lived up to the hype tbh. Best BBQ I've ever had was in st Louis.

Cincinnati chili, I don't want to hate too much because I'm sure it's a comfort food for those who grew up there, but for me it just tastes like cheap fast food. Been to all of the main ones. I think it's crap.

I like Philly but not so much for the cheese steaks. Just like a big city with a lot of variety.

Bias about the Tampa area so I won't speak to it too much, but it's got a very good foodie scene between Tampa and st pete.

Fun and enlightening discussion - lots of dishes & restaurants that many will look forward to checking out.

Cincinnati chili may be considered fast food (as are many of the dishes dischssed above), but regardless, I've been hankering for bowls of Cincy 4 or 5 way chili for many years now.

If the "right honorable gentleman" hasn't yet experienced the delight of a top-flight Philadelphia cheese steak yet, it is his misfortune. Done right, a mushroom cheese steak hoagie is a culinary experience to be savored.

============================================

"There is no accounting for tastes."

This expression began in the mid-1600s as the Latin de gustibus non est disputandum, meaning “no disputing about tastes.” The modern variation was first used in print in 1794.
It is well to bear this in mind

There are just so many restaurants that I love to go to. However, GW Fins is just spectacular! Their Parmesan Crusted Fish, the Swordfish and their Snapper is just nuts!!!

https://gwfins.com/

(09-25-2019 10:22 AM)ECUGrad07 Wrote:  

"Come for the barbecue, stay for the chicken, leave before the building collapses."
https://bbqjew.com/thejoints/

(09-25-2019 09:56 PM)invisiblehand Wrote:  

(09-25-2019 08:53 PM)geosnooker2000 Wrote:  

(09-25-2019 12:11 PM)invisiblehand Wrote:  Every picture I see of Memphis BBQ looks dry to me for some reason.

That's because Memphis BBQ (especially ribs) is dry, not wet. That way, when it is brought to the table, you can either enjoy the true art of slow smoked pork, or you can efffff it up with a sauce that will mask all of that effort that went in to smokey perfection.

I was speaking more to the pulled pork.

Same thing. Other regions actually soak their pulled pork in some vinegary "sauce" before they put it on a bun. Whatever kinda smoking flavor you had is now masked.

(09-25-2019 05:06 PM)pesik Wrote:  if you are looking at a place that has their own unique cuisine and culture behind it..its Tulane and not even close...new orleans has culture behind their food and unqiue foods tied to it

if you are looking for place that just has the best restaurants, nothing specifically tied to the city's culture..just good food... i think its houston and not sure its close

houston is a mega melting pot..the most diverse and biggest city in the south. where the most popular thing to do is go out and eat
you can find almost anything you are looking for, almost every international and national food style has some space/restaurant in Houston

When did they move Houston to the South?

(09-26-2019 08:49 AM)CoastalJuan Wrote:  

(09-25-2019 05:06 PM)pesik Wrote:  if you are looking at a place that has their own unique cuisine and culture behind it..its Tulane and not even close...new orleans has culture behind their food and unqiue foods tied to it

if you are looking for place that just has the best restaurants, nothing specifically tied to the city's culture..just good food... i think its houston and not sure its close

houston is a mega melting pot..the most diverse and biggest city in the south. where the most popular thing to do is go out and eat
you can find almost anything you are looking for, almost every international and national food style has some space/restaurant in Houston

When did they move Houston to the South?

Have you ever looked at map? Houston's a lot farther south than Greenville, and if membership in the Confederacy is the yardstick you'd prefer, then Texas seceded about two and a half months before North Carolina.

None of that has anything to do with food, of course, and it isn't as if the South has a monopoly on good eating. There are a hell of a lot of delicious things besides barbecue to munch on in the US and around the world.

(09-25-2019 02:05 PM)invisiblehand Wrote:  

(09-25-2019 02:02 PM)SMUleopold Wrote:  

(09-25-2019 01:59 PM)invisiblehand Wrote:  Any state that thinks Grits are a real food item doesn't get my vote. Nastiest trash in the world.

SHUT YOUR WHORE MOUTH

Reminds me of something a family would eat in the great depression when they ran out of shoe leather to boil.

There is something seriously wrong with you.

Are you trying to eat them plain? Every southerner knows you add salt, pepper, butter and cheese, at least, lol.

BBQ Shrimp & Grits from my favorite restaurant on Earth. (My buddy also happens to own the place, so I might be a bit biased...)

82 Queen - (Charleston, SC)

Philly cheesesteaks - local bars - not Pat and Genos
Italian food in Philly.

New Orleans - great food - there on business numerous times.

Great restaurants in Groton - New London area in Connecticut.

Barbecue and pulled pork in Memphis - vacation.

Great restaurants in Orlando - business travel.

Tailgated at Navy but haven't hit the restaurants there.

Can't say about the other AAC cities and areas.

(09-25-2019 05:57 PM)Sideshow2313 Wrote:  [quote='usffan' pid='16324298' dateline='1569429581']

1 - Tulane (muffalettas and other NO food)
2a - Memphis (Central and Corkys are good grease BBQ)
2b - Houston (TX BBQ and great Mexican)
4 - Navy (crab and Seafood)
5 - Temple (Pilly C-steaks)
6 - SMU (upscale Texas BBQ )
7 - USF (Cuban sandwiches and Seafood)
8 - Tulsa (Good Tx BBQ and Mexican.
9 - ECU (Carolina BBQ Not a fan of)
10 - UCF (king of chain rests)
11 - Cincinnati (crap "chili")
12 - UConn (New Haven pizza is way overrated and wait is not worth it )

(never been Wichita)

Not hating but Tulsa does not have TX BBQ. Our BBQ is different than theirs and better.

per a magazine write-up,

I often hear folks from Oklahoma crying that their state's version of barbecue is superior to Texas BBQ or any other regional offerings. With equal weight given to Texas style brisket, KC style sliced beef sandwiches and Memphis style ribs, I'd never been able to get a straight answer about what defines OK BBQ...until now. Rick Bayless grew up in Oklahoma City, and his parents ran Hickory House Barbecue on 25th and S. Western in OKC from 1949-1986. In Saveur Magazine he wrote about his experiences at his parents' joint, and attempted to define Oklahoma 'cue in his article “Hickory House Memories”. Here is an excerpt:

"What I do believe is that most people don’t think of Oklahoma barbecue as unique – in contrast to the kind found in Texas or Kansas City or Memphis or North Carolina. In fact, this barbecue is usually described in terms of what it’s not: it’s not as saucy as barbecue from Kansas City, though both places commonly use hickory wood, and what sauce it has can be similar to K.C.’s with ketchup as a main ingredient. It’s not as tangy as Memphis barbecue and not as vinegary as what they serve in North Carolina. It’s not as dry as most classic Texas barbecue, and it’s not inclusive of just one kind of meat: both pork ribs and large cuts of beef (like brisket) play a major role. What it has in common with the other well-known barbecue styles of this country is that its tradition has existed for almost as long as theirs and was likely created by the same combination of European immigrants and black workers who came to the area and looked for good, cheap food when they arrived."

Maybe it's just that those who sing the praises of Oklahoma barbecue simply appreciate that the style welcomes the use of sauce, and embraces the inclusion of myriad pork items onto the menu. I guess you could say Oklahoma is sort of BBQ Switzerland.

- BBQ Snob

I thought they were joking but it has happened in Tulsa and OKC.

The waitress said be careful, the chef used a lot of black pepper so it's extra spicy today.

Mmm bbq

(09-26-2019 03:42 PM)ShockerFever Wrote:  Mmm bbq

Dang it . . . I left Wichita State out of the poll, and am not able to repair the damage. Once a poll is posted, it seems impossible to edit it.

Anyway, any WSU fans out there, what about the cuisine where you're located?

(09-26-2019 03:27 PM)TUCandoit Wrote:  Not hating but Tulsa does not have TX BBQ. Our BBQ is different than theirs and better.

per a magazine write-up,

I often hear folks from Oklahoma crying that their state's version of barbecue is superior to Texas BBQ or any other regional offerings. With equal weight given to Texas style brisket, KC style sliced beef sandwiches and Memphis style ribs, I'd never been able to get a straight answer about what defines OK BBQ...until now. Rick Bayless grew up in Oklahoma City, and his parents ran Hickory House Barbecue on 25th and S. Western in OKC from 1949-1986. In Saveur Magazine he wrote about his experiences at his parents' joint, and attempted to define Oklahoma 'cue in his article “Hickory House Memories”. Here is an excerpt:

"What I do believe is that most people don’t think of Oklahoma barbecue as unique – in contrast to the kind found in Texas or Kansas City or Memphis or North Carolina. In fact, this barbecue is usually described in terms of what it’s not: it’s not as saucy as barbecue from Kansas City, though both places commonly use hickory wood, and what sauce it has can be similar to K.C.’s with ketchup as a main ingredient. It’s not as tangy as Memphis barbecue and not as vinegary as what they serve in North Carolina. It’s not as dry as most classic Texas barbecue, and it’s not inclusive of just one kind of meat: both pork ribs and large cuts of beef (like brisket) play a major role. What it has in common with the other well-known barbecue styles of this country is that its tradition has existed for almost as long as theirs and was likely created by the same combination of European immigrants and black workers who came to the area and looked for good, cheap food when they arrived."

Maybe it's just that those who sing the praises of Oklahoma barbecue simply appreciate that the style welcomes the use of sauce, and embraces the inclusion of myriad pork items onto the menu. I guess you could say Oklahoma is sort of BBQ Switzerland.

- BBQ Snob

OK, so you've defined what it's not but haven't said what it is. That actually matters.

What's in it? What's the base of the sauce? What's the meat? What's the wood?

Tulsa is the England of cuisine

(09-27-2019 09:33 AM)SMUleopold Wrote:  

(09-26-2019 03:27 PM)TUCandoit Wrote:  Not hating but Tulsa does not have TX BBQ. Our BBQ is different than theirs and better.

per a magazine write-up,

I often hear folks from Oklahoma crying that their state's version of barbecue is superior to Texas BBQ or any other regional offerings. With equal weight given to Texas style brisket, KC style sliced beef sandwiches and Memphis style ribs, I'd never been able to get a straight answer about what defines OK BBQ...until now. Rick Bayless grew up in Oklahoma City, and his parents ran Hickory House Barbecue on 25th and S. Western in OKC from 1949-1986. In Saveur Magazine he wrote about his experiences at his parents' joint, and attempted to define Oklahoma 'cue in his article “Hickory House Memories”. Here is an excerpt:

"What I do believe is that most people don’t think of Oklahoma barbecue as unique – in contrast to the kind found in Texas or Kansas City or Memphis or North Carolina. In fact, this barbecue is usually described in terms of what it’s not: it’s not as saucy as barbecue from Kansas City, though both places commonly use hickory wood, and what sauce it has can be similar to K.C.’s with ketchup as a main ingredient. It’s not as tangy as Memphis barbecue and not as vinegary as what they serve in North Carolina. It’s not as dry as most classic Texas barbecue, and it’s not inclusive of just one kind of meat: both pork ribs and large cuts of beef (like brisket) play a major role. What it has in common with the other well-known barbecue styles of this country is that its tradition has existed for almost as long as theirs and was likely created by the same combination of European immigrants and black workers who came to the area and looked for good, cheap food when they arrived."

Maybe it's just that those who sing the praises of Oklahoma barbecue simply appreciate that the style welcomes the use of sauce, and embraces the inclusion of myriad pork items onto the menu. I guess you could say Oklahoma is sort of BBQ Switzerland.

- BBQ Snob

OK, so you've defined what it's not but haven't said what it is. That actually matters.

What's in it? What's the base of the sauce? What's the meat? What's the wood?

I think there's something to be said about the fact that Tulsa bbq can take influences from all of these places and amalgamate them to make a super-q' so to speak. At Burn Co they use an assortment of Hasty Bake (A Tulsa based company) charcoal ovens instead of one large smoker which allows them to cook different varieties of meat in different fashions. It kind of means we don't have to choose to have ribs cooked at the right temperature, or brisket cooked at the right temperature.

I think I'm grabbing some BBQ for dinner tonight. Got a sudden appetite for some reason.

Eastern NC Barbecue is my all time favorite food. (Lexington NC style is great as well). One of these days I'll get down for UC v. ECU and hit up the Skylight Inn (and any other bbq place that ECU fans recommend).

(09-25-2019 10:12 AM)mtmedlin Wrote:  Tampa! being a tourist and retirement destination we get old NY Pizza owners, Memphis barbecue, amazing steak joints, middle eastern, greek, asian and our seafood incredible... We literally have everything here and if you know where to go, its amazing!

Ive been to 36 states and except for NY and Chicago, I havent seen such diversity along with quality.

Guess you have never been to Philly. Literally google "best restaurants in Philly" and filter by 4.5 rating or higher. These are the top rated. . . I know it's subjective but there is very few style overlap

1. Vetri Cucina - Italian
2. The Dandelion - British
3. Parc - French
4. Talula's Garden - Farm to table
5. Zahav - Israeli
6. V Street - Vegan
7. El Vez - Mexican
8. Suraya Restaurant - Lebanese
9. Morimoto - Japanese
10. Vernick Food & Drink - "New American"
11. Amada - Spanish
12. Oyster House - East Coast Seafood
13. Estia Restaurant - Greek
14. Butcher and Singer - Chop House
15. Fogo de Chão - Brazilian Style Steakhouse