Started By
Message
re: The Annual (USC vs A&M) “What’s real BBQ?” Thread
Posted on 11/1/24 at 12:13 pm to 3down10
Posted on 11/1/24 at 12:13 pm to 3down10
quote:
quote:
This board doesn't respect Texas enough. The disrespect is egregious.
I won't stand for it. You inbred swine wouldn't even have a country if it weren't for Texas.
TEXAS!
Huh? Texas couldn't even beat Mexico without outside help, and you lost the civil war just like the rest of the south.
What country are you speaking of?
Santa Anna disagrees
1
Posted on 11/1/24 at 12:22 pm to JayAg
I will say this, beef back ribs right off the ribeye straight from the farm will change your life...I throw mine on post oak and pecan.
Posted on 11/1/24 at 12:27 pm to Imber
quote:
They're both good. Not sure why we have to argue over it.
It's an argument that leads to all of us who couldn't give a shite either way getting better and better bbq.
So I, for one, am for it. Both of it. All of it.
Posted on 11/1/24 at 12:37 pm to SOSFAN
quote:
quote:
SOSFAN
Rodney Scott is the king of BBQ, and he’ll even tell you he doesn’t like sc bbq(mustartd), even
South Carolina actually is split into 3rds when it comes to sauce. Tomato, mustard or vinegar and all 3 are better than Texas bbq
This statement alone is disqualifying. If you are bragging about your sauce you have already lost.
A&M literally has a class on BBQ that is the most popular on campus. They also have a class for non students that people come to (and is also extremely popular) taught by Animal Science Profs and has guests that are BBQ experts. We take this shite seriously.
Posted on 11/1/24 at 12:40 pm to aggressor
I saw that a lot of pit masters take that class. We are also hosting a pit master BBQ taste event annually or trying to get it going. The response has been great that people will come.
Posted on 11/1/24 at 12:47 pm to Murph4HOF
Yep! First time I ate ribs in Memphis was life changing. Amazing bbq
Posted on 11/1/24 at 12:51 pm to bigDgator
quote:
I gotta go with Texas on this one, but all BBQ can be quite delicious.
This is wisdom.
Posted on 11/1/24 at 12:57 pm to aggressor
quote:
We take this shite seriously.
Says the fan of a school that uses gay boys in tight pants as it's cheer team.
I would rather get taught hands on by pit masters that have learned from older generations than in a class room.
This post was edited on 11/1/24 at 1:00 pm
Posted on 11/1/24 at 1:02 pm to SOSFAN
quote:
I would rather get taught hands on by pit masters that have learned from older generations than in a class room.
The put masters from all over the state come to take the class. Some teach potions of it. You mean you would literally attend that class that gets pit masters from all over to teach you?
Posted on 11/1/24 at 1:04 pm to JayAg
quote:
As for sides, traditional rice and beans, or Mac n cheese.
Posted on 11/1/24 at 1:09 pm to JayAg
quote:
The put masters from all over the state come to take the class. Some teach potions of it. You mean you would literally attend that class that gets pit masters from all over to teach you?
They actually have pit master classes all over the South. I would prefer one near me, because they know smoking pork, over one from Texas.
Don't get me wrong I wouldn't walk away from either style bbq. Only bbq I ever threw away was from this place on the side of the road in Bay St. LOUIS that was made by a woman from California.
Posted on 11/1/24 at 1:13 pm to SOSFAN
Here is a small snippet.
Posted on 11/1/24 at 1:19 pm to aggressor
quote:
This statement alone is disqualifying. If you are bragging about your sauce you have already lost.
If you can't appreciate the delicious perfection of good barbecue sauce then maybe the rest of us were wrong to save you from Mexico in the first place.
Posted on 11/1/24 at 1:20 pm to TheTideMustRoll
BBQ sauce in Texas is mainly used on chicken nuggets.
Posted on 11/1/24 at 1:34 pm to aggressor
quote:
Santa Anna disagrees
About what?
Posted on 11/1/24 at 1:37 pm to LSUmudman
quote:
Texans smoke the meat and after it is done, they mop sauce on the meat. Barbque is cooking meat over a hot fire with sauce on it while cooking. I lived in Texas for 11 years and learned the smoke vs barbque stuff.
If you put sauce on it, then how the hell do you get the smoke flavor in it?
Sauce doesn't go on until the end when it's done smoking.
Posted on 11/1/24 at 1:42 pm to 3down10
Pig meat 10 times out of 10
Posted on 11/1/24 at 1:44 pm to Imber
I can't tell ya how many times I've done a brisket and a big pork butt at the same time. Any room left on the smoker and I'm throwin some sausages or brats on there too!
Posted on 11/1/24 at 2:02 pm to JayAg
As long as it's not that slop Lincoln Riley made I want it.
Posted on 11/1/24 at 2:04 pm to Murph4HOF
quote:
Memphis State
Damn, you're old
Page 4 of 7
Back to top
Follow SECRant for SEC Football News