 5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. Want to increase your I'Cue? (That's barbecue IQ to you) Chris Lilly, the executive chef of the legendary 86-year-old Big Bob Gibson Bar-B-Q in Decatur, Alabama, is here to school you on all manners of low-and-slow. Five Different Barbecue Regions: Chris Lilly In Memphis the sauce is optional, the dry rub is not. Check out my award-winning recipe for pulled pork which has won me first place at the Memphis in May World Championship Barbecue Contest seven times and is always prepared low and slow over Kingsford charcoal." Big Bob Gibson Bar-B-Q All Purpose Dry Rub Big Bob Gibson Bar-B-Q Pork Injection 1 pork butt (approximately 8 pounds) Inject pork butt evenly with injection solution. Apply dry rub liberally over the entire pork butt and pat gently so the rub will adhere. Place pork butt in a smoker and cook with indirect heat for 12 hours on 225 degrees Fahrenheit (internal temperature of the pork butt should reach 190 degrees Fahrenheit when done.) Hand-pull pork off the bone and serve with sauce on the side or paint pork butt with sauce during last 20 minutes of cooking. 2. Carolina Eastern Carolinians enjoy a simple sauce made from vinegar, cayenne pepper and salt, while in the West an addition of black pepper, ketchu, and Worcestershire sauce makes their mouths water. Add in the very regional mustard sauce of the South and these simple flavors make up the most distinct barbecue in the country." 3. Kansas City Whether cooking pork or beef, these old-school pitmasters have had generations of practice perfecting all types of barbecue but the city's specialty has to be beef burnt ends. After slicing beef brisket all day, the charred end pieces that accumulate on the cutting board have unmatched flavor intensity. Usually cut into cubes, burnt ends can either be served as a sandwich or served alone - they’re always a popular snack at the American Royal Barbecue Competition held every October in Kansas City." 4. Texas 5. Pacific Northwest The salmon is trussed at an angle over the coals and twisted until it reaches juicy perfection. The tradition and mystique define this cooking technique as a 'must-have' regional barbecue original." Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down. |
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Dinosaur BarBQ! Syracuse or Rochester. Good stuff!!
The best BBQ by FAR is located in Utah. You havent had real BBQ until youve had it in Utah. We have this place called Famous Daves that serves up the best BBQ you cant get anywhere else. Most BBQ is just BBQ chicken, wait until you try ribs served up BBQ style, now that is real BBQ. Not sure how the whole southern popularity thing happened because Utah easily has the best BBQ.
Famous Dave's is a chain. They are all over the place and would not break my top 50 BBQ places in the county.
LOL....dude....it's a chain.
good job Knob.
If you want some good cooking on a grill, check out the Cook Number Grill. 1-10 settings that reads the temperature of your meat you are cooking. Searing and Convection capabilities. The most advanced grill on the market. Grills with carts and grills built into outdoor kitchens. http://www.outdoorrooms.com
Really? I am from Texas and we have a lot of chains that no one really eats at. There is one outside of Austin called the Salt Lick (was featured on Man vs. Food so you know it's good.) I've eaten there before and it is some of the best. I am stationed in North Carolina and they have no clue what BBQ is. But my question to you is: what do you think is BBQ? Not all BBQ is chicken. Don't know where you got that assumption from. There is BBQ brisket and sausage, and like you said, ribs. BBQ is slow cooked in a smoker, with a nice smoke ring, that is juicy and moist with good flavor. In TX we don't use rubs and the sauce is on the side so you can put it on there if you want. The original BBQ was done in a pit in the ground (hence pit BBQ.) You know it's good BBQ when you see the smoker going. There is also a BBQ place in Burnet, TX where you get you BBQ right off the smoker before you even go inside to get the sides. That is real BBQ. Never heard of BBQ anywhere west of TX/KS,OK, or north of the Mason/Dixon Line that was worth anything except chains.
Texas does beef BBQ the best, but beef ain't BBQ my friend. If it ain't pig, it ain't BBQ. To say that NC has no clue about BBQ is one of the most ignorant comments ever made in the history of man. OK I exxagerate, but really dude. BBQ originated in the Carolinas. There are bad joints everywhere. You need to find you a good one. Look for the dumpiest place, preferably with a black man as pitmaster. That's where you get the goods.
I feel so very sad for you. Best BBQ in Utah? Good grief man.
Regardless of your favorite regional recipe, pretty much any of 'em can be improved with fresh, homegrown spices – they not only have more taste, but many fresh spices have a considerably more complex taste than the old, dried out stuff in the stores. I'm way up north and even here oregano, basil, sage, chives and so on all grow just fine. Another trick that works well is to use a dehydrator to dry your excess tomatoes and then use a mortar and pestle to grind them. This can add a lot of tang to a dry rub, but to each his own.
I support each American's right to believe their style is BBQ is the best, however in my humble opinion the best BBQ I have eaten is at Harry's Grill and Piggy's Ice (one and the same restaurant) in Hendersonville, NC. I have been known to book trips to Hendersonville just to eat there. I have easten BBQ at nationally recognized restaurants elsewhere in NC, and theirs was superior. A close second would have to be Hog Wild BBQ in Granite Falls, NC. The BBQ at both restaurants has a great smoky flavor, and sauce is not necessary but adds great flavor.
NC BBQ isn't true southern BBQ in my opinion. I am stationed in NC and pulled pork with vinegar sauce is just nasty in my opinion. Being from Texas we smoke the meat without any sauce or rub. Sauce is on the side if you want it but usually it's the brisket or sausage slapped between 2 pieces of bread with some beans, and potatoe salad on the side with a big ol' glass of sweet tea. I have yet to find a descent BBQ place in NC. There was one in Jacksonville that my family ate at once and they said it wasn't any good.
There are 3 laws of Barbecue which cannot be violated. You might want to write these down:
1. If you're more than 100 miles from Memphis, you are not eating barbecue.
2. If the person cooking the meat is not black, you are not eating barbecue.
3. If the meat isn't pork shoulder or pork ribs, you are not eating barbecue.
Go ye and do likewise.
Sorry my friend. BBQ originated in the Carolinas so it is you my friend who is not eating real BBQ. As for your third point, I agree.
You might be hard pressed to convince any of the pit masters in Texas that Bar-B-Que didn't start here.
The top twenty of the top one hundred Bar-B-Que joints in the world are within an hour and a half drive of Austin Texas.
I have to agree with Keith. BBQ didn't start in the Carolinas. BBQ goes back furhter than Europeans. Pirates were called Buccaneers because they used to carry Barbaquo (sp) from the Caribbean so we know that it was before the Europeans. Hawaiians have been pit bbqing for years also.
But I am from the Austin area and Keith is right. There are many BBQ places (not chain) within a couple of hours drive from Austin.
Sorry guys, you're both wrong. BBQ'ing is the technique used. Native Americans on the east coast were bbq'ing meats when the Europeans arrived with the pig. The two combined and voila. I don't think Europeans came to Texas first, no matter how much you think everything comes from Texas. Gosh, the arrogance of you Texans is appalling sometimes. And to say that there are more joints around Austin than anywhere else, come on. Have you ever driven through GA, AL, TN, MS. For god's sake, there are more bbq joints than churches and there are a crapload of churches down there.
Um. Yeah. No.
Here in South Texas,we can mesquite smoke the hell outta some fajitas...A cup of homemade charro beans made in the clay pot and some fresh pico de gallo on a warm flour tortilla...Thats how we do it!
Totally off base my freind. BBQ is a process, it is cooked low and slow, over wood or charcoal. The history of BBQ starts with the caveman. A pig slow roasted, in a pit, or over a spit is BBQ. By the nature of BBQ, no ONE place can claim it started BBQ...it can only claim it started a STYLE of BBQ.
I have been cooking BBQ in Memphis, in competitions, for much of my life. I love Memphis BBQ, but as Chris outlined in the article above there are different styles, all with their own merits and flaws, as well as individual tastes. Any BBQ cook worth a dang will tell you that theirs is best, thats how we roll...Difference between Chris and most other BBQ cooks...He has the awards and respect to back it up.
I'm not touching #2, thats just stupid
Only Pork shoulder...really??? Take a BBQ judging class from a Certified Organization...KCBS, MIM, MBN, there are many others as well. They will teach you what BBQ is, and how it is supposed to taste.
Thank you for this explanation!!
There's a place here in Albany, NY called Capital Q, and they have an excellent South Carolina sauce.
A guy down the street makes gallons of Brunswick stew and gives most away . Funny he calls it pig head soup .
Where do you live Glen? I LOVE Brunswick Stew, but most people have never heard of it. I'm from Ga., and if you don't have it on your menu, then you probably won't be in business very long.
You are right, If your from Ga. it ain't BBQ, without a side order of Stew.
I live outside Atlanta now . Grew up in middle Ga and yes I love brunswick stew . An essential with que indeed .
Perry, Ga. boy Glenn. White Diamond in Bonaire was our joint. BBQ was good, not the best I've had, but their stew, oh my god their stew was/is incredible. Check it out if you ever get the chance. That is if you don't fill up on NuWay chili dogs first.
Also, check out Old Clinton BBQ on Gray Hwy. between Macon and Gray. It was featured on Dirty Jobs with Mike Rowe once. He had to clean out the smoker and he was doing such a good job the owner told him to slow down. He said you can't clean it too good or else you lose the 'flavor'. Funny as hell.
Yeah I was raised in Macon . Gray hwy between Macon and Gray sounds like a good place for a BBQ joint . Know that road well . The family had a boat on Sinclair way back in the day . Live north of Atlanta now . There is some very good BBQ in this area to . I've really been focused more on smoking on my kettle . But yes I'm really craving a nuway : )
I can't believe no one had mentioned the incredible South Carolina mustard based barbecue at Maurice's Piggie Park in Cayce, South Carolina! My family has been eating it for generations. I even had enough barbecue to feed 100 people flown out to Colorado Springs, Colorado for my graduation party (law school – I was 37). And IF IT AIN'T PIG, IT AIN'T BARBECUE!
Amen to that sister. If it isn't pork it is not barbecue. Texas barbecue is an abomination.
Ann, you are an abomination...
New Yorker here, There aren't too many really good places for BBQ in NYC but there is one in Brooklyn called Fette Sau, man I'm telling this is some serious 'Cue! So if you're ever in NYC and looking for some serious BBQ go to Williamsburg Brooklyn and eat at Fette Sau, this place is amazing.
I've come to appreciate all regional styles of BBQ, they all have their redeeming qualities. Trying to saying one is better than the other is tough. In the past couple of years I've been falling in love with BBQ and my bullet smoker. I started out easy with something called Bacon Explosion (Google it if you don't know) then ribs, then pork butt and then brisket. Not saying I'm any pit master but I did feed a party of 35 last year with my BBQ and people went nuts. I mean I did 2 racks of spare ribs, 10lb pork butt and 12lb brisket (plus hot dogs, burgers and sides) and it all went, not once shred of leftovers.
Can't wait to get me an new smoker!
Yeah once you get your grilling technique down you really can make better bbq at home than you can get at most bbq places . Most bbq joints use gas grills which just can't compete with meat cooked with charcoal or briquets . Thats alot of food to cook on a bullet smoker . You must have the large Weber Smokey Mountain cooker . I have a Weber kettle I smoke on . Lump charcoal on one side sectioned with fire brick and the meat on the rest . I'm limited to the amount of meat I can smoke but I feel now I can make bbq as good as almost anyplace in the south that I've had que at . That counts brisket as well . I see why that is the cut bbq ability is measured by . My last brisket took 16 hours to smoke ....and it was very worth it : )
I was actually using 2 bullet smokers, one had the ribs on 2 racks and the other had the brisket and pork butt. I use charcoal in the bottom chamber and then a good handful of hickory and apple chips (soaked in water of course) in a vented pan on top of it . I also have wood charcoal chunks that I throw one or two in there. I smoked the ribs for about 8 hours, the pork but about 12 hours and then the brisket was 16 hours. It was so much fun making my own rub and BBQ smoker for Christmas/New Years.
Correction, making my own BBQ sauce and seeing how people loved my BBQ. I'm going to fire up the smoker for Christmas or New Years.
Sorry,
Smoking using charcoal, is not smoking. Try 100% hickory to fire your pit. While you can get smoke from chips or chunks of smoking wood on charcoal, it isn't the same, as cooking with the wood it'self. It takes practice, which most people don't have the patience for. I am the 5th generation pitmaster, in my BBQ family. I was taught by my father and grandfather, who were taught by theirs. Great BBQ is an art form
Sims BBQ in Little Rock.....yum!
I live in Michigan...Decent BBQ is a rare thing up here and I miss it so.
I can appreciate all good BBQ, be it from Texas, KC, Santa Maria, the Carolinas or Memphis. I've had 'em all and they're all damn good. I will admit to a preference for burnt ends from Gates or Arthur Bryants in KC, but it's all good.
I love how people get so excited defending "THEIR" BBQ. I grew up in middle Ga. and there is a joint close to Warner Robins called White Diamond. They shred their pork and mix in the sauce. It's a tangy mustard based. It's very good, but not the best I've had, but their Brunswick Stew is to freaking die for. For those of you who don't know, if you ain't got Brunswick Stew on the menu, then you ain't a Georgia BBQ joint. Fat Matt's Rib Shack in Atlanta is very good. Fresh Air in Jackson is good. Finchers in Macon is excellent. I now live in Boulder Co. and was very worried that I wouldn't be able to find good Q. Lo and behold about six months ago, some boys from Bremen Ga. opened up Georgia Boys BBQ in Longmont, Co. where I work. Thank heaven. They got Brunswick Stew and sweet tea. It's not Georgia sweet, but it'll do. They also have a guy from Baton Rouge partnered with them and he does some really creative New Orleans style specials like brisket po boys. Damn I'm getting hungry and all the Q joints are closed.
I prefer Satterfields over Finchers . But ya know what I've really been in the mood for ? A Nu Way wiener and a cup of fries . If I ever go back to Macon thats the first place I will hit .
Glen, Satterfields is very good. I haven't lived in middle Ga. for quite some time, but when I go home to visit, one of the first things I do is go to NuWay. The one on Cotton in Macon is the best, but being from Perry, I mostly went to the one on Watson Blvd. in Warner Robins or the Fort Valley location. Damn, I miss NuWay. I live in Co. now and "I'd go a long way for a NuWay". Oh my god, I'm starving now.
'
Brunswick Stew..OMG..my best friend brings back gallons of it from North Carolina when he goes home to visit. That and the NC BBQ together are a quite a meal.....I live in Arkansas and most folks here don't have a clue what I am tlaking about..but i look forward to him going back to NC every couple of years...
Wolfe's BBQ, in Evansville, Indiana, is the best I have tasted. Their Pork Pit Sandwich is my forvorite. Other well known brands that evolved in the Evansville area are :
Macs, Baughs, Big B, Hesmers, Cooks, Marxs, Matts (Little Red Pig), and many more.
Some links:
http://www.wolfsbarbq.com/
http://www.marxbbq.com/
North Carolina is the ONLY region for good Barbecue . There is no point in such a lengthy article.
Clearly you've never been either west or south of NC. If you ever work up the gumption to travel just a bit you'll at least have the opportunity to experience real barbecue.
12 Bones in Asheville is very good. There's also a new place in Biltmore Village that's excellent, can't remember the name. Check 'em out if you're ever there.
Moe's BBQ is near Biltmore Village and is excellent.
Yep, that's it JJ. I went there and ate for free on their first day. Excellent Q and cool people with a nod to all the "jam" bands that I love. I think they're Alabama people that opened it correct?
BS. pork and mustard-YUCK. i've had 'em all and it's TEXAS!
Yes! and don't call it "pulled-pork" either...it's just barbecue. Where did the like button go?
Pulled means that the meat is pulled apart. Some places chop, some shred, some pull. Pulled pork is chunky while the others are not. That's why it's called Pulled Pork, just so you know.
That's what she said bow, bow bow!
I haven't thought of that in a long time. Thanks for the laugh.
NC doesn't know a thing about BBQ. They shouldn't even be on the list.
Well Bill, some say that SC is the "birthplace" of BBQ so being that NC is right next door, I think you may be mistaken. However, I prefer my GA. BBQ to NC.
Oh man, I am Sous Chef in Las Vegas, NV.
One thing, I can tell you..they don't have real southern BBQ here in vegas. EKKKa...sick to my stomach.
I was born in Rosedale, Mississipi and raised in Waukegan,IL since of my 1 yrs of births. I can tell you a Chef
and homebody experiences here, nothing bet homemade BBQ smoke cook foods. My generation family members
and my deceased father show me the real BBQ grill cooking and out of a wheels barriers back in the day. If you think
can bet the quality of cooking with high tech equipment these days. It won't work periods, can't replace real southern
grill cooking and smoking point of flavor of charcol of the real foods. Periods.
Mmm, sorry dude, you need to get out more. I do pretty good with both of my rigs at least that is what the judges tell me.
Did you ever go to school?
Poor southerners are hilarious!
Poor northerners are too occupied digging themselves out of the snow to know anything at all about BBQ... and that's just for starters.
I know what white trash is because all they care about is bbq. You rebs are pathetic.
Um, the topic of conversation is BBQ. "Topic" indicates that's what one talks about.
Get off your snotty high horse and join in or stay on it and take a long ride off a short trail.
You enjoy your 500K studio. I'll enjoy my 112K 2 bed 2 bath with acreage!
I live in Tennessee, you ignorant pig.
Hey Rufus, you need to make sure those maggots are dead before you eat them. They're crawling up your throat to your brain and gnawing on it.
Rufus must be looking in his mirror.
The only thing on earth better than barbeque is barbeque with BEER. Ahh...just thinking about it is making me homesick. When I first moved to NYC, many moons ago, I was wandering around the Village one summer day, and there was a "street festival" (I have since learned what a joke these things are). I saw a big sign that read "Barbeque". So I hurried over. Puzzled, I watched as someone who certainly spoke little American busily...grilled chicken parts.
And alas, I began to understand. Yankees, ignoramuses that they are, think "barbeque" is a verb. It's not. It's a noun. And it doesn't have anything to do with CHICKEN.
The only thing worse was when I was working in Texas for a while. Some kind person took me to dinner to a "barbeque place." What did they serve? Little pieces of cow soaked in some god-awful sauce.
The world is a sad and terrible place. At least outside Lexington, NC.
another worth noting is northern california's tri-tip.
it has spread out a bit but as a regional favorite with garlic and paprika in a dry rub it's great. it sets itself apart from other regions by being cooked over oak indirectly... no it's not smoked so it might not be "barbecue" to some, but it's savory, juicy, smokey and very regional.
nothing like a center cut of well-seasoned tri-tip gripped firmly in a piece of french bread and then dipped in its own juices.
Tri-Tip!!! As a Silicon Valley native, I love me some tri-tip. When we go to my buddy'd cabin in Bear Valley, there's usually at least 2 tri=tips on hand. In fact, last Thanksgiving, we served 2 tri-tips instead of turkey. One with my spicy dry rub and the other with bbq sauce for the milder at heart. The way way we cook it is over direct heat for 6-7 minutes a side to get that nice char, then over indirect heat for 10 minutes a side. Yum!
Excuse me, but tri-tip is most certainly NOT from norther California – it's from central. The only argument is whether it's from the central coast or the Central Valley, where I'm from. Past that, you're right. It's quite delicious.
Most believe tri tip to originate in Sant Maria, CA. Regardless, it has been improved in Northern Cali by using variations of dry rubs, wet marinaides and injections; most to the point that they actually pair well with a beefy Napa Cab!
Head to any either bay area pro football stadium tailgates and you won't be able to walk without running into one.
Yes, Santa Maria and the central coast is the home of tri-tip. It's what the cowboys on the ranches ate before it became popular. Let me tell you that you won't find it better than it being done RIGHT in santa Maria. You have to have it done by one of the old cowboys, only cooked over Oak. Unless you want some douched up piece of NorCal hipster meat, look at the central coast.
I'll stick with KC, and with the same bbq places my mom went to when she was growing up there, my dad discovered them when he started dating her. Texas would be a second best for me, I've tried others, but those two are by fare my favorite...most likely because they are familiar.
I grew up in Texas, but had the best BBQ in KC back in the late '90's. Forgive me, but I don't recall the name of the decades old place. I recall it being in a warehouse district. The interior walls were covered with photos of famous people being there...i.e. Jimmy Carter and his wife, some Archbishop. Servers were behind a glass wall and would really pile it on for you.
Fantastic BBQ.
Arthur Bryants
Mmmmm....sure do miss me some TX BBQ. I can't find anything here in Phoenix worth a damn.
sdfsdfs sdfdfsd
Help, this guy has a pork chop bone stuck in his keyboard!
You should try Thee Pitts Again...On Bell Rd and 55th Avenue Area...Its pretty good
Joe's Real Bar B Que in Gilbert. You'll love it. Guaranteed.
There's no such thing as Texas barbeque. Barbeque is made from pigs. Texans are a bunch of idiots.
If you're writing that and have never tasted a proper texas beef brisket, then you have the excuse of ignorance.
If you have, then you're just a dick.
I don't know what a beef brisket is. If it doesn't pretend to be barbeque, fine, I got no problem with it. I like dead cow as much as anyone else, properly cooked. Just don't call it barbeque. (And it's not nice to call someone a dick. :) )
J. Mark Lane is an idiot....
check texas bbq house in south mountain, the bbq company in central south phoenix also. avoid dillon's, honeybear, hammered hog, etc.
We love BBQ of any kind from any region. To learn more about Texas BBQ check out http://www.ka-ranch.com!
No Georgia BBQ and no mention of Sprayberry's BBQ in Newnan? If Lewis Grizzard had been buried, he would be twirling in his coffin right now. Don't much care for vinegar sauces, slaw on top, or any of the other regionalizations. I will take a good Texas brisket now and then.
From a tried and true BBQ fan....Sprayberry's is weak.
I vote for an expanded regional version of this story. Korean barbecue, Hawaii'an barbecue, Brazilian barbeque, etc. etc. YUM!
... and then there is the Indianapolis BBQ – Zeb's BBQ was indeed great and unique. That Mambo Sauce that is not even close to D.C. Mambo sauce. Too bad that when Zeb died, the business died with him! I miss Zeb's and wish that I could find the recipe for that terrific Mambo sauce he had.
Texas is the real deal, its the BBQ not the sauces...if you do have a sauce its nice and simple, a little tomato sauce with some vinegar and spice...no need to coat it, just accent it
An entertaining review of regional barbecue has already been done.
Can't we all just get along? Vinegar based only plz.
Gag. Fish and chips maybe... but BBQ? Give me a break.
Too simplistic. South Carolina offers four regional barbecue varieties.
My favorite is the mustard-based sauce of the Midlands.
http://triathletechronicles.files.wordpress.com/2011/03/sc-bbq-map.jpg?w=800
I agree. But obviously this article was written for Dumb Yankees. You can't get too complicated for people like that. Their heads will explode.
Hell, I am a dumb Yankee and even I thought this article was simplistic.
Yes! Maurice's Piggie Park in Cayce, SC!
I only use kiawe and guava wood from Hawaii. Always a winner at BBQ competitions...
NC BBQ for the win. I've tried a lot of stuff from a lot of places, but nothing beats a day at the Lexington BBQ festival.
Now there ya go! Get me to Lexington, quick!!! Or ... well, just about anywhere in the dang state. I love Speedy's, but in a pinch, I'll be happy as a shig in pit at Stamey's. NORTH Carolina barbeque is the best on earth! Just like our basketball. And our women. :)
I was raised on barbecue!
What Portlnad and no Arkansas or Mississippi or Alabama?
Of course BBQ can vary wildly in the southern us you can get any combo of bbq from town to town. My favorites are like Simm's in the hood in Little Rock where the rub is minimal and they totally depend on smoking and skill to finish them off. When you can eat the Q without sauce and it rocks it will be even better with your sauce of choice.
Come on down and eat your way across the south you will find it more diverse than you ever expected from state to state or hood to hood.
Notice he did NOT give out the White Sauce recipe! Big Bob say Nay-Nay! Try it, you'll love it!
BBQ brings a smile most everyones face, especially if you find it at some local yokel old BBQ restaurant on the side of the road. If some food is bad for you..murder me with BBQ.
Memphis style rocks, but the best pulled port I ever had was South Carolina style with the mustard sauce. Beyond awesome!
er, "pork", not "port"... Got too excited thinking about it...
Memphis BBQ with BBQ spaghetti and cole slaw! The best!
Amazing...Talk about BBQ ...LMAO
BBQ WARS!!!!!!!! MINES BETTER!
Blhaaa... Stop fighting and just frigg'n ENJOY!! BBQ = Slow Cooked delicious meat. D@m it... Now I want some.
Chef Ric Orlando of New World Home Cooking in Woodstock, New York. Throw him a food curve ball, he won't disappoint ;-)
Unbelievable! No mention of St. Louis-style barbecue, but you think what passes for barbecue in the Pacific Northwest is great barbecue? You need to take a road trip with me to try some REAL barbecue!
This was about increasing "I'Cue" that includes 5 regions covered by Chris. Ya can't include everything all the time.
Actually you need to take a tip to Portland. Better BBQ there than in Austin TX. Sorry Texas, I lived in boh and can name 5 places in PDX that tops Texas BBQ. Salt Lick is great, I'll admit that. Kruetz, Blacks...all just so so. I think the problem is Texans like bad food. From low quality Tex Mex they cry is the real deal (and sucks) to mediocre cuts of meat over smoked...not to mention all of the all you can eat joints....at least the margaritas are amazing here!
One I am from the Northwest. Two there is nothing wrong with texas all you can eat. Ignore this guy he is yet another arrogant portland yuppie who thinks everything he does is superior..... He probably thinks a good BBQ meal should consist of 2 oz of meat and cost $25... Ignore him he is not typical of the people of the northwest.....
I was in Portland last Summer..good bar-b-que...better beer (The HUB is awesome!). Salt lick in TX is great (my cousin had his wedding rehearsal dinner there 15 years ago and I still order there sauce by mail). Just had a great pork butt in Greenville SC over Thanksgiving (thanks Uncle Roy!) But the roast bar-b-qued pig in Tarboro NC is the best (sorry, family farm). My grandfather used to say "I ate so much pig over my life that I can't look a pig in the eye"
at said it best! Walker is obviously talking out of his A$$. He's just another yuppie co*ksu*ka!
I knew it, say anything bad about Texas (I know everything was invented here and the best) and suddenly I am guppy scum. Hardly. From a working class family from San Jose, CA. (terrible BBQ there by the way) and have lived in both Portland and Austin and just haring my opinion. Sorry I can't be tasteless drags like you two.
There is a reason Texas BBQ is listed as #4 here....because its not as good as the rest. Sorry it's true. Oh and you lost at the Alamo. Which is a boring tour. Burnt orange is ugly.
As a native of Seattle, and still living about 25 miles from there, I'd have to say that life without salmon cooked over alder just isn't worth living, IMVHO.
Where is chicago BBQ? Its the best.
Live here, tried it, yuck!
Chicago might have Texas beat on pizza, but ain't nobody beatin' us on BBQ!
On a barely related note, I had a flight back east earlier this year, and of course, another back. Both included a stopover at Chicago Midway, the second of which left us enough time for dinner. So how many places in the Chicago Midway airport serve Chicago deep dish pizza? ZERO? How can an airport so close to Chicago, even using the name "Chicago" in the airport's name, not offer a single damned slice of deep dish pizza? Shame on them and everyone who works there. I think I had to settle for something alleged to be Chinese food.
considering how bad airport food is it's probably a good thing there's no deep dish at Midway..unless Lou Malnati's opened up a branch there ;-)
We are moving from Maryland to San Antonio, TX. Will I be able to find BBQ crab cakes there? Old Bill
You sure can!
Definitely! You can get just about anything barbecued or deep fried in Texas–take your pick!
I love Texas barbeque. It's spicy, smokey and savory with almost no sweetness. Every time I'm in Austin I go to the Green Mesquite BBQ in Barton Springs.
Brisket, fried okra, and cole slaw. Plus a piece of pecan pie after. Good stuff.
Next time you are in Austin, try the Salt Lick just outside of Austin, or the County Line. Elgin has Elgin sausage, which is also served at most BBQ places. In Burnet (about an hour and half north of Austin) is I believe Burnet County BBQ and in Llano is Coopers. All are privately owned.
Thank you for recognizing the Pacific Northwest's unique preparation of salmon. We also excel at other fish too.
Uhh not really. Being from New England what you Pacific NWers call "seafood" is pathetic. Honestly it seems like the only people that find most Pacific NW stuff (from culture to cuisine) "amazing" are....other Pacific NWers, it clearly wins the title for most overhyped part of the US
What! No mention of NC BBQ? Eastern NC style is a whole hog cooked over wood for hours then chopped with a vinegar pepper sauce. Hush puppies and slaw are NOT optional. With dozens of good places with miles of me,it's the best ever.
I'll even defend "Lexington" NC style, which is sliced pork shoulder with a tomato sauce and is just as well known.
Anything besides pork is not Barbecue.
I agree whole-hog!! As someone who's been raised (well, born and bred to be specific) on Eastern North Carolina BBQ, I could not be more offended that you grouped the "Carolinas" as one kind of BBQ. Vinegar based and tomato based, there's your start, among a whole world of differences! I mean you've got Eastern North Carolina BBQ, Western North Carolina BBQ, Lexington BBQ, South Carolina BBQ...to name a few, all of which are very distinctly different. How dare you, sir. BBQ aficionado...my Boston Butt!
Here's a shout out to Wilbur's on 70 East by the way, nothing finer.
Might want to do a slower read or have your glasses on... See #2 in the article...
"Lexington-style" should never be mentioned in s serious discussion about bbq. For starters, nobody outside of a 50-mile radius of Lexington, NC has ever heard of it. Also, pork chopped to the point of mutilation served on a soggy bun with shredded cabbage soaked in ketchup and vinegar is NOT bbq! Lexington BBQ aficionados need to get out of town more often.
Totally, nobody's ever heard of Lexington barbecue.
http://travel.nytimes.com/2006/10/13/travel/escapes/13carolina.html?pagewanted=all
Wait a minute. NEW YORK CITY?!!!?!!!?!!! It's not like we're sitting around a campfire in the 1890s.
Yes, people have heard of Lexington Barbecue, not because of where it's from, but because of how great it is.
The review of Kansas City BBQ is laughable. Did you read that on Wikipedia?
Have you ever eaten at Bryants, Gates, Oklahoma Joe's, R.C.s?
Why is there never any respect for St. Louis? Anyone who knows barbecue knows it is different and unique from KC or Memphis. Guess they really are "flyover country."
And Pappy's in St. Louis has some of the best BBQ for a restaurant. But you go to any home to get some St. Louis style BBQ and that's what's up.
"Many would argue that the Pacific Northwest has no business on any list of regional barbecue favorites"
And they would be right. I love it up here in the PNW, but these people can't barbecue to save their lives.
We do fish, and especially Salmon, better than any other region does.
FISH aint BBQ chuck – despite whatever this guy says
no...no you don't. You can't beat smoked salmon from Yoopers...sorry...not even a contest.
Actually BBQ is defined as low and slow, smoked over wood or charcoal...so yes, salmon prepared this way IS considred BBQ
I disagree. I live in Portland but I definitely think the sea food from the northeast is better. If I include Europe in as well then there is Scandinavia with their smoked salmon and gravlax and UK with their real dover sole plus fish soups from France and Spain. In fact when I moved here I found it hard to believe that there is really no seafood culture in the PNW. Yes the smoked salmon is OK but there are so few seafood restaurants compared to the northeast.
As a Texan, I have to say Texan BBQ is the best. Brisket, baked beans, and creamed corn ftw!!
Do you guys even know how to q pork? Much better than steriod-pumped cattle.
A lifelong Texan here and though I like brisket, I love a good pulled pork. Spent many hours perfecting it and I think have come to a good place. So yeah some of us know how.
lol......austin is about as NOT texas as you can get hoss....
Hipsters do not belong in texas...
LOL as I call it, the San Francisco of the south.
Have you ever had a Santa Maria style BBQ tri-tip with pinquito beans? That's out west for you that have been deprived, namely California on the central coast. Tantalizing and cooked on red oak for a robust smoky flavor. They also have linguisa and a chicken variation that the bones will literally fall out from the meat! Cattle ranchers in the valley have perfected this style over decades and have made it a tradition in California. President Ronald Regan is known to have Santa Maria style BBQ at the White House!
Tri-tip is nothing more than the high end of brisket.
I'm with you! Santa Maria style Tri-tip is the king!
It's all dead. All rotting flesh of some dead animal. Yum.
I would take a bite from a live pig running by if they let me.............
I forgot that spinach or other veggies were still alive after being cut from their stalk. Do us all a favor and give up eating. You are a killer no matter what, and that makes you an "animal" like the rest of us.
THAT'S your problem dude...you're supposed to eat it before it rots. Try it!
Yes it is... and yum! is exactly right.
If you've gone from predator to prey, let the rest of us predators know.
I agree with everything... except Memphis sauces being optional. Memphis knows their sauces. The best I've found anywhere is the Medium variety at Bozo's in Mason, TN, a little NE of Memphis, on Hwy 70. I've found ONE barbeque joint worth their sauce west of the Mississippi: Adam's Rib, down by the capitol building in Salem, Oregon. Their Kentucky Bourbon sauce is terrific, perhaps just a touch sweet, but worthy of your finest pig.
We really must make another excursion to Adam's, my friend- it has been too long. I also agree that Bozo's sauce is one of the best iIve ever tried, except for my own home-made stuff.
As an expatriate Texan, I can say that , while rare, there are some good BBQ places here in the Pacific Northwest. There used to be a place in Seattle that was owned by another Texas transplantee, and he had mesquite hauled up here to make his briskets, etc., as well as a selection of Texas beers.
Salmon may not be a southern tradition, but it is still one fine item, especially when alder-wood smoked.
I have to respectfully disagree.
Fish is not bar-b-que anymore than clam chowder.
You've never plopped a Mahi Mahi down on a grill and cracked open a bottle of Cab? You poor thing,.
Grilled Mahi Mahi? I am so there.
You are confusing BBQ with Grilling
We BBQ clams here in the PNW too.
Never mind. Just saw you are from Big Bond. Haha. Great place by the way. We go there every time we visit my wife's grandparents.
Just wondering why you have Big Bob Gibson's rub and injection for Memphis BBQ since that is from Alabama.
Dan, Memphis in May is one of the top BBQ competitions in the country, and chef's come from all over to compete–not merely from Memphis. Chris Lilly is one of the best and most accomplished pitmasters in the biz. Also, you don't have to be *in* Memphis to cook Memphis style, but Decatur is right outside Huntsville and some 15 minutes south of TN and maybe an hour's drive from Memphis, and lots of BBQ joints in northern Mississippi and Alabama and central TN cook in the Memphis style anyway–meaning more of an emphasis on pulled pork shoulder. Big Bob's is also famous for their white sauce for chicken BBQ, which is tangy and delicious. Highly recommended!
Re: dan.........'cause that's the recipe he used to win "first place at the Memphis in May World Championship Barbecue Contest seven times". DingDong, it's not a long article, guess you couldn't digest all of the high end details. Musta be from Alabama I guess.
Memphis is very lose to Alabama, Just because someone lives in a nearby state does not mean he does not know the regional cooking.