re: Ranking the SEC in terms of BBQ

quote:

---

Brisket and burnt ends arent real barbecue.

Real barbecue is pork and Tennessee does it best

---

The only pork people don't eat is the oink. Pork is very easy and forgiving to cook. It's also pretty damn hard to mess up. Especially when its bathed in sauce.

Brisket and flanks (fajitas) are the poorest cuts of beef and the hardest to cook. Cooking a tough, fatty piece of meat that falls apart in your mouth, and doesn't need any sauce, is an art form that is appreciated by most people.

The BBQ places surrounding Austin, in LLano, Taylor, Elgin, Lockhart & Luling have been around for generations for a reason, some for well over 100 years.

quote:

---

Someone from a state that doesn't do BBQ REALLY can't speak intelligently on the subject...

And the Carolinas (Both North and South) are #1. End of Story. You can't be better than the folks that invented it. It's the original and purest form. You might not like the flavor taste of it (because such things are personal preference). But it's still the king.

Sorry, not sorry.

---

Hate to inform you, but pork bbq was invented in the Caribbean.

The OP isn't helping our case by showing the scumbag but more importantly Arthur Bryants is not good BBQ. KC is Q39, Jack Stack and Joe's. There are a ton of other great places way better than AB. I'LL go to Slaps or Harp before AB.

quote:

---

Barbecue was basically invented in North and South Carolina. Everywhere else just put their own spin on it.

---

Bull shite.

Cattle, chicken, and pigs were not native to the western Hemisphere. Christopher Columbus and the Spanish explorers/Conquistadors introduced these animals in the late 1400s and early 1500s. Most introduced through Mexico and ultimately through Texas.

Barbecue comes from he Spanish word Barbacoa.

Barbecue in North America was created by the Spaniards and Aztec indians in what is now Mexico. They used the cooking in a pit or oven to slow roast seasoned meat.At least the pork, beef, and chicken we're familiar with as barbecue today. This was happening about 150 years before the first settlers of the Carolinas. About 250 years before the Declaration of Independence.

And one more thing....THEY DIDN'T USE ANY DAMN SAUCE!

Well we can see who has never had some white sauce on some Big Bob Gibson’s smoked turkey or barbecue chicken.

quote:

---

The OP isn't helping our case by showing the scumbag but more importantly Arthur Bryants is not good BBQ. KC is Q39, Jack Stack and Joe's. There are a ton of other great places way better than AB. I'LL go to Slaps or Harp before AB.

---

For the record... Joe's started out in Oklahoma and was originally known as Oklahoma Joe's....

They decided to go to KC and cash in on BBQ tourism. Worked out well for them.

The states with the most world Championships in BBQ contests would be Tennessee and Mississippi.

quote:

---

And your low country cuisine is rather lame as well.

---

Them’s fighting words. The only peer for Lowcountry cuisine is N’Awlins. But let me guess: you did the tourist thing in Charleston and ate at a downtown Charleston restaurant. You actually ate an interpretation of what a foodie considers Lowcountry cuisine.

Next time you’re here, set aside some time and drive up to Moncks Corner. Preferably in the morning. The restaurant is Howard’s. No menu. Just tell the waitress what you want because EVERYTHING is cooked from scratch. Their focus is on the daily specials tho if you want lunch. The cooks are 4 rather Rubenesque black ladies who can cook in their sleep. You will leave very close to being in a food coma. THIS is Lowcountry cuisine. They are only open for breakfast and lunch tho.

quote:

---

McMillan is next to Obama in the red shirt.

Staring at him pretty gay.

---

Any man hanging around Obammy has questionable gender identity or questionable sexual preferences.