Announcement
Collapse
No announcement yet.
Just came across this artical and thought y'all might be interested
Collapse
X
-
Club Member
- Aug 2017
- 9849
- Hate Less, Cook More
-
OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
Pretty good broad brush article, I think they got it mostly right as well. I think bbq continues to grow and regions that traditionally had certain styles or didn't have any at all are now starting to embrace all styles. Although it true in Texas that beef is king, there's plenty of pulled pork, whole hog and pork ribs being cooked down here. It's just not popular restaurant fare like it is in say the Carolinas, and vise versa for that matter.
Good barbecue is good, period. I don't care where it's made.
- Likes 4
Comment
-
Lol texastweeter Troutman I've always wanted to comment, but refrained. As if any other person, say from MI for instance, can't make good BBQ by doing the exact things Texans do. Lol.
- 1 like
-
I'd love to try some MI bbq. In fact let's head for the Grand Hotel on Mackinac Island, pull a big honkin' offset up there, and smoke some meat !! That will do two things, it will prove good bbq can be cooked anywhere, and it will control the mosquitoes at the same time !!!!
- 1 like
-
Club Member
- Sep 2015
- 5053
- Tennessee
-
22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
Pretty interesting, but like the Troutman said, pretty broad. I need to get to Texas though - I was in Waco a few years ago and had some steaks but didn't look for any Q.
Comment
-
Club Member
- Jul 2016
- 3394
- Elizabethtown, KY
-
Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
I pretty much agree with the Texas and Memphis discussion. But like most everything else they write about, USA Today has managed to oversimplify things. Also, lamb and mutton aren't quite the same thing, but the article keeps referring to mutton as lamb.
- Likes 1
Comment
-
As I lament from a Canadian point of view, at least you guys have options, best thing Canada is know for is Tim Hortons
Donuts and I'll eat roadkill first.
I am lucky to have family in Texas so my BBQing is tilted in that direction.
The only caveat is the beef is king thing, cost of beef is usually to much to justify so my smoking is in the pork/chicken direction.
You typically get so much more for your buck pork verses beef....sigh....
- Likes 1
Comment
-
Charter Member
- Oct 2014
- 7327
- NEPA
-
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
It’s a good enough article, for click bait. "We need to fill some column space in the Lifestyle section. It’s July, write us something about barbeque."
He didn’t give anything new, but he also didn’t write anything to argue about, either.
- Likes 3
Comment
-
Moderator
- Nov 2014
- 13629
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
This is a never ending debate. Of the places I have been in Texas over the years in Dallas, Lockhart and Austin; I would say my favorite is Blacks in Lockhart or La Barbeque in Austin. (That is over Franklin) Although the Hot Guts at Kreuz's is awesome and the whole experience in that building is more than worth the stop. It is probably my favorite BBQ spot to visit.
I go to Kansas City fairly regularly for work and I have been to many of the famous spots. I would say that Q39 or Gates is my favorite. Although I LOVE Arthur Bryants and LC's for the atmosphere. Joe's is awesome too, but they are running Southern Pride Smokers, which are great rigs but I really don't see anything special about their flavor profile as many Que places around the country are using them.
I can't speak to those other cities, but I would love to try them.
- Likes 2
Comment
-
Though I seem to come across one of these articles every few months anymore, its usually interesting to see what these writers think. Random immediate thoughts:- Apparently I too fell for the Memphis = dry rub only thing
- I'm not sure why he stated that eastern carolina style has "fallen out of vogue and is becoming harder to find", its darn near everywhere I turn around from the Piedmont region to the coast
- It seems a bit lazy to not even mention the Lexington/Western carolina style, particularly if he's stating that the eastern style is falling out of favor
- I do agree with him on the mustard style, its my favorite carolina style bbq sauce
- Worcestershire based sauce..... woooooah nellie, what are they doing out there in Kentucky, and where can I get some of that!
Thanks for sharing!
- Likes 2
Comment
Announcement
Collapse
No announcement yet.
Comment