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re: Best city for Bar-B-Q in the SEC footprint?
Posted on 8/1/24 at 2:00 pm to InkStainedWretch
Posted on 8/1/24 at 2:00 pm to InkStainedWretch
Blacks is the best (widely known) in Lockhart, started in 1932. It has opened other branches since then then (New Braunfels, Austin, San Marcos).
But there are a handful of other spots (I haven't been to all of them):
Lockhart BBQ places
But we are all describing different things as the same. Much of the deep South loves putting pigs in the ground, and though I'm not a big fan of pulled pork, the best I ever tried was in Alabama.
But when you slow cook and smoke brisket, and/or ribs until they are so tender the meat all but melts in your mouth, you realize that nothing else is ever gonna taste that good. I've had some damn good pork ribs even here in Houston, but when you do it right, pig just doesn't stand up to beef BBQ'd that proper way. I feel sorry that so many SEC brethren have apparently never had beef BBQ that way. I have a feeling we'd change your minds. But to each their own. We can all get fat in our favorite ways...
But there are a handful of other spots (I haven't been to all of them):
Lockhart BBQ places
But we are all describing different things as the same. Much of the deep South loves putting pigs in the ground, and though I'm not a big fan of pulled pork, the best I ever tried was in Alabama.
But when you slow cook and smoke brisket, and/or ribs until they are so tender the meat all but melts in your mouth, you realize that nothing else is ever gonna taste that good. I've had some damn good pork ribs even here in Houston, but when you do it right, pig just doesn't stand up to beef BBQ'd that proper way. I feel sorry that so many SEC brethren have apparently never had beef BBQ that way. I have a feeling we'd change your minds. But to each their own. We can all get fat in our favorite ways...
This post was edited on 8/1/24 at 2:31 pm
2
Posted on 8/1/24 at 2:27 pm to UrTexHorn
Born and raised in GA, family from SC, went to school in Alabama...
Texas BBQ is my favorite, although I think a lot of the Texas-influenced BBQ we're getting in Atlanta is a good compromise in the sense that there is still strong influence on pork and southern side dishes that often exceed their TX counterparts.
IMO, the Georgia BBQ of my youth, while enjoyable, is leagues below what we have now in GA, and Alabama was always an upgraded version of the GA pulled pork scene (but still not amazing). I think that's mostly still true, although GA+TX influence means the GA offerings are now well above most in Alabama in my experience.
Texas BBQ is my favorite, although I think a lot of the Texas-influenced BBQ we're getting in Atlanta is a good compromise in the sense that there is still strong influence on pork and southern side dishes that often exceed their TX counterparts.
IMO, the Georgia BBQ of my youth, while enjoyable, is leagues below what we have now in GA, and Alabama was always an upgraded version of the GA pulled pork scene (but still not amazing). I think that's mostly still true, although GA+TX influence means the GA offerings are now well above most in Alabama in my experience.
Posted on 8/1/24 at 2:54 pm to UrTexHorn
quote:
But when you slow cook and smoke brisket, and/or ribs until they are so tender the meat all but melts in your mouth, you realize that nothing else is ever gonna taste that good. I've had some damn good pork ribs even here in Houston, but when you do it right, pig just doesn't stand up to beef BBQ'd that proper way. I feel sorry that so many SEC brethren have apparently never had beef BBQ that way. I have a feeling we'd change your minds.
I have spent a small fortune in the Houston and DFW areas trying to find this but have sadly not found it yet. Tough, dry, chewy, bland brisket is super easy to find though.
Pork is much more forgiving. It is a lot harder to get stuck with bad pork barbecue than it is bad beef barbecue.
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