What do you think of Zagat's "The Ultimate Guide to American Regional Barbecue"?

[Huskee]

https://www.zagat.com/b/the-ultimate-guide-to-american-regional-barbecue

Do you agree? Anything missing?

[EdF]

Well, here's the 3-1/2 minute version: https://youtu.be/6ubTQfr_tyY

Great article!

[Danjohnston949]

EdF, I'll take Your're Version! I don't need to Read "War and Peace" to figure out I like BBQ! Sorry! @Huskee
From a Backyard Cremator in Fargo ND, Dan

[DWCowles]

As long Kentucky is mention it's all good 😎

[smokinfatties]

Ha, California only known for Tri-Tip!

[Breadhead]

Hmmm... for some strange reason they didn't list my backyard.🤔 Home of the best Pork Butts, Briskets, Ribs and Tri-Tip in SoCal for sure.😜 I call it Meathead Central.😎

[smokinfatties]

Exactly! lots of great comp teams too on the west coast and CA especially but that's not what the article is about I guess...

[EdF]

It's certainly not about Breadhead 's back yard! ;-)

[Huskee]

No Michigan [tears]. I guess we're known for pie and fudge.

But I agree with Breadhead's line of thought...would my backyard make the cut? Probably a few spots back behind JeffJ, Powersmoke_80, Juddlight, PJBowmaster, Jon Solberg, etc etc etc.

[Danjohnston949]

As Our Aussie and Kiwi Friends Like to Say, "No Worries Mate" You're Still Young!
From a Backyard Cremator in Fargo ND, Dan

[HouseHomey]

Huskee Nice post. Wow, just Tri Tip? I vote for Breadheads backyard. BBQ is super expensive in SoCal. Actually I have found it a bit dry as if it was holding too long. Admittedly I have not tried the retail places and only a few real BBQ places. As we know a lot of labor goes into good BBQ and I think our resteraunts just don't turn over that much food here. I know caterers do a good business in BBQ and have some nice set ups. Tri tip is our secret weapon though. Its amazingly delicious and does not take long to cook. You can eat it at just about any degree of doneness and it tastes great. It also takes flavor well. I buy big vac packs at $2.39lbs to $2.29 lbs when it's on sale. Generally 4 to 6 inside at about 16lbs to 20lbs. I keep the trim for my grind pile. Like the chuckies.... don't tell anyone.

[HouseHomey]

smokinfatties Hey, your closer to the ranches, what do you cook up there?

[smokinfatties]

I am not buddy i am actually only about an hour from you. I get most of my stuff from Costco or Newport Meats.

[smokinfatties]

Also, try Grand Ole BBQ Y Asado next time you go to San Diego. Texas Style BBQ in north park... you won't be disappointed!

[HouseHomey]

Ahhh.... Newport rocks. You must be in the business? Newport is B2B only and a secret weapon. Great company!

[CurlingDog]

Huskee ... no "Wisconsin" either. I guess we have work to do to keep spreading meatheads gospel!

[Potkettleblack]

If you're making memphis ribs, carolina pork, texas brisket but are located in California, you are not a BBQ region. Santa Maria tri tip is something that was first done in Cali, and is still probably done best in their style. I think it's fair to ignore all the backyard cremators who are doing great things based on regional BBQ from the places where they were invented and popularized.

[smokinfatties]

I make california ribs, california pork, california tri tip, and probably texas brisket

[Potkettleblack]

What makes your California ribs distinct from one of the major BBQ cultures that does ribs, exactly?

[Breadhead]

I make Hermosa Beach BBQ...😎 Mostly Meathead style.👌