BBQ

[bbbushu]

i havent read the whole thread but i live in missouri (bbq battlefield between KC and st. louis) and hafta say that KC is obv better and st. louis-bbq eaters have piss for brains.

my top 2:

Gates - KC, missouri
Buckingham's - Springfield, missouri (northside, with sweet potato fries)

diablo,

when passing through TX i dined at sonny bryan's and thought it was good. good service and free rolls, etc. your thoughts?

bbbushu

[jjp]

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Where do you buy your BBQ sauce if not in a grocery store?

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Peruse through this book to get a feel for the variety of sauces.
http://www.amazon.com/Barbecue-Bible-Sau...TF8&s=books
I make my own, they always taste better than the store bought variety, plus I can tweak recipes to my tastes. This weekend I am making two sauces, one a traditional ketchup based sauce that is sweet and tangy, another that is much spicier.

[offTopic]

If you're in the SF Bay Area with no plans to travel to the aforementioned BBQ hotspots in the near future, some places I've tried and enjoyed are:

- Uncle Frank's, now in Mountain View (Louisiana style), mentioned in several threads over the last couple of years. If you never went before, go now and enjoy the relative safety of the new location. [img]/images/graemlins/smile.gif[/img]

- Southern Heritage, Fremont (Arkansas style), sauce is a little more vinegar-y than Uncle Frank's, but the food is quite good. If you get the younger waiter, he will keep you entertained through the meal, as well.

- The Central Texan, Castroville (Texas style) sauce on the side. I think the pork shoulder is best here.

[Colt McCoy]

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- Uncle Frank's, now in Mountain View (Louisiana style), mentioned in several threads over the last couple of years. If you never went before, go now and enjoy the relative safety of the new location. [img]/images/graemlins/smile.gif[/img]

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What are the characteristics of Louisiana-style BBQ? I love to go to Louisiana just for the food, but have never eaten BBQ there in all my trips.

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- The Central Texan, Castroville (Texas style) sauce on the side. I think the pork shoulder is best here.

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That's weird. Until recently when it seems to have spread down from the Midwest, I had never seen pork in a Texas BBQ joint. Since pork is not even traditional Texas BBQ fare, how can this be Texas-style? [img]/images/graemlins/confused.gif[/img]

[guids]

Texas style usually refers t how/what you put on the meat, not the actual meat itself. I think chi-troy, posted what the difference is betwen north carolia, texas, kc bbq etc is.

[offTopic]

The Louisiana-style BBQ place serves the meat with sauce on top. The sauce is on the thin side in terms of consistency, with just a touch of sweetness.

Like guids said, isn't Texas-style meat served dry with sauce available on the side? Pork spare ribs are standard pretty much everywhere, aren't they? Why not shoulder? [img]/images/graemlins/confused.gif[/img]

[ScottieK]

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What about sides? Susser's pics got me thinking. They seem to vary as much as meat & sauce preferences by region. Until I started travelling, I'd never seen fries with BBQ. In Texas potato salad, cole slaw and beans are the standards. Other than fries, are there other regional standard BBQ sides?

What do you put on a BBQ sandwich? I just go straight meat & sauce on bread. A lot of people seem to like pickles and onions, which I always thought sounded awful.

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Sides...I'm a sucker for fried okra. Other sides I've seen are mashed potatoes, green beans, potato salad, cole slaw, ranch beans, corn on the cob, fries, corn bread, sweet potatoes...trying to think of others.

For a barbecue sandwich, I don't mind pickles and onions...but think that meat and sauce is perfectly acceptable.

ScottieK

[Colt McCoy]

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Like guids said, isn't Texas-style meat served dry with sauce available on the side? Pork spare ribs are standard pretty much everywhere, aren't they? Why not shoulder? [img]/images/graemlins/confused.gif[/img]

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Ah, ok. Gotcha. It just seemed weird. I dunno why they don't do pulled pork in Texas. I guess it's just a traditional thing. Or maybe customers just forego it in favor of brisket. Mmmmmmm brisket. By the way, if you ever want to make a really good hamburger at home have the butcher grind up a brisket for you. The best burgers I've ever had.

[ScottieK]

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Ah, ok. Gotcha. It just seemed weird. I dunno why they don't do pulled pork in Texas. I guess it's just a traditional thing. Or maybe customers just forego it in favor of brisket. Mmmmmmm brisket. By the way, if you ever want to make a really good hamburger at home have the butcher grind up a brisket for you. The best burgers I've ever had.

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[img]/images/graemlins/cool.gif[/img] That sounds like an awesome idea. Just cook it like a normal burger, then?

ScottieK

[Colt McCoy]

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[img]/images/graemlins/cool.gif[/img] That sounds like an awesome idea. Just cook it like a normal burger, then?

ScottieK

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Yeah. I just grill them. I copied it from that TV-chef Tyler-whatsisname, although he had a whole recipe for it.