re: Further proof that SC MUSTARD BBQ is king.

"They also have chips, light bread and bread and butter pickles or you can be an a-hole and get dill pickles."

You forgot the jalapeno's and onion.

"90% of Austin is flat and closer to Prairie land."

Is Austin Texas flat or hilly?

The Texas Hill Country

Much of this area is hilly terrain, although it is somewhat deceiving as the hills closest to Austin proper is actually a long canyon/escarpment. Central (flat) Austin actually sits at a higher elevation than some of the hills, so it is often the case that you drive down into them instead of up.
Areas to the east of I-35 is flat, former farmland. Areas to the west of 35 are more hilly than flat. Mount Bonnell is a beautiful place.

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So your reasoning is an animal that can escape a fence better tastes better? Seems kinda faulty to me.

And doesn’t matter how long pork was being bbqed before beef, do you drive the same car you did in high school? Use the same phone? No, because we’ve developed newer and better ways to do stuff. Same thing with bbq, we found better and tastier things to cook. Beef > pork.

There’s a reason it’s “texas bbq” style restaurants popping up all over the country and even internationally, not Carolina or whatever style.

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I was merely pointing out that pigs and cows showed up at the same time and in the same way and the reason pork is better is because beef was only available to the wealthy and powerful with their ankle-deep gene pool while pork was available to the masses and their combined diversified cultural experience. Over here you have a bunch of brits, notoriously lovers of the worst food in the world, and over there folks from around the globe where food is anything other than British.

So I drove a vehicle in high school. That is the highest order of the particular item in question. It was a pick up truck. The next level. It happened to have been a Chevy...yet another order. If I told you I drove a chevy truck in high school I would be telling you the truth. If I told you I had driven a Ford Pinto I would be passing on bad information. BBQ and Smoked Meats are all food. They share that similarity like a ford and chevy pickup are indeed trucks. But BBQ is smoked pork....as a chevy is a chevy. Calling the anything other than the former BBQ is akin to calling that chevy a ford...

Finally the preponderance of Texas BBQ style restaurants springing up around the country is indicative of the low quality of Texas "BBQ", not indicative of its superiority. The fact that it can be done on a large scale and location is of little importance is the first tell. The second is that it has mass appeal....while that is great from a business standpoint it is merely what the average knows...in no way connected to quality. The actual tell though is that no one but a near crazy person would put in the time to sell proper BBQ, or what you mistakenly call Carolina style. It is a labor of love...money is secondary to perfection in the pursuit of properly smoked pork. Anyone with a smoker can turn out what passes for smoked brisket in 99% of the world...not so with proper BBQ...it takes a monumental amount of effort to slow cook on an actual fire of hickory in a pit. You have a point....the crap that is called Texas BBQ is all over the world...because it is easy to cook and pass off as tolerable. Proper, actual BBQ is an art. Texas style BBQ, so called is to art what the shite that hangs in the lobby of a Hampton Inn on the side of I-20 in Weatherford. Actual BBQ is to art what the Sistine Chapel ceiling is...it is not mass produced and available to the general public except in a small pocket of the SE US. Next thing you know someone is going to extoll the virtues of creosote (mesquite) over hickory....

"I had smoked goat ribs in the Caribbean once, and it was some of the best meat I have still ever had."

Cabrito is very good...had my first at a Willie's 4th of July picnic.