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Discussion Starter #1
What makes Texas BBQ really special? I've never had it, and I feel like that's one thing I'm really missing out on. But I don't know what distinguishes it from, say, North Carolina or Kansas City BBQ.

Care to enlighten me?

<insert licking lips emoticon here>
 

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We're just trying to drum up some tourism for this God-forsaken wasteland. It's no different. I don't even like bbq. ;)
 

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Discussion Starter #3
Charla said:
We're just trying to drum up some tourism for this God-forsaken wasteland. It's no different. I don't even like bbq. ;)
Wrong answer. Geez, are you even *from* Texas? NEXT! :p
 

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:D Charla!

Well, I've never had Texas BBQ, but I prefer the smoky-tasting bbq, and not one that's dripping in sauces. Just smoked meat, moist and very tender, cooked very slow, tastes like the wood it was smoked over. Is that how Texas BBQ is?

There is such a HUGE range of BBQ, it seems.
 

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San Luis Obispo puts on a big outdoor BBQ every Thursday night. The street gets shut down and it's amazing!
 

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Discussion Starter #7
AngusFangus said:
Well, I've never had Texas BBQ, but I prefer the smoky-tasting bbq, and not one that's dripping in sauces. Just smoked meat, moist and very tender, cooked very slow, tastes like the wood it was smoked over. Is that how Texas BBQ is?
See, that's what I thought, but I'm not sure. Maybe Shanna can enlighten us.

A guy I know slightly once drove with some friends from Lawrence, KS, to Austin, to KC and then to NC on vacation. The mission? To see how many different kinds of barbecue he could eat, determine the best barbecue in the world, and to see how many pounds a man could gain in a week. :)
 

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Discussion Starter #9
According to Wikipedia:

In Texas, barbecuing refers to what others call "hot smoking"—cooking with both smoke and low heat for hours over woods such as oak, mesquite, or pecan. Cooking with direct heat, such as a propane-fueled flame, is not referred to as barbecuing, but is instead known as grilling. Meat prepared by Texas barbecue often has a red tinge even when fully cooked, and a pink smoke ring around the edges of the meat. This is caused by myoglobin in the meat reacting with carbon monoxide in the smoke to form a heat stable pigment. The pink smoke ring is very tasty and a major focus of fans of this style.

If used, traditional sauce consists of tomatoes with a vinegar base. It can be sweet or spicy and thick or thin, depending on the chef.
Accurate?

I like sloppy KC BBQ, but this just sounds like heaven.
 
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theoconbrio said:
JollyMolly said:
I prefer a dry rub instead of sauce.
You! Always with the dirty talk! :p
Hahaha. After I wrote that I thought it sounded dirty, but decided not to say anything thinking I've got to get my head out of the gutter.
 

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My aunt lives in Maryland and she goes to Mexia, Texas (45 minutes away) and sends boxes of their BBQ back to her house to be there when she gets home.

I personally have had BBQ in several places. Our BBQ sauces are more vinegary and ketchup based than most places. We have really juicy meat, and it is usually cooked in a pit. Sometimes it is charcoaled, but other times it is cooked over wood chips. Other than that, I am not sure. We do have home grown beef here though. Pork BBQ isn't my forte.
 

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Thanks Guys, my diet is all shot to hell. I have to go raid my kitchen for BBQ sauce and try to get the grill going in the freezing drizzle...I hope you're all happy. :mad: :mad: :mad: :mad:
 

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Discussion Starter #16
MickeysMommy said:
Thanks Guys, my diet is all shot to hell. I have to go raid my kitchen for BBQ sauce and try to get the grill going in the freezing drizzle...I hope you're all happy. :mad: :mad: :mad: :mad:
I'm on a diet, so I'm enjoying BBQ chat porn here.
 

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One of the differences I think is Texas BBQ is heavy on the beef. Beef ribs are huge in Texas-- Whereas most other BBQ's are heavy in pork. Personally I prefer Pork to Beef. I prefer Memphis or KC style BBQ...there is a difference...mostly with the rubs and ingredients of the sauce. I have a homemade BBQ sauce I make that I just love.....
 

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Dad of Toby said:
One of the differences I think is Texas BBQ is heavy on the beef. Beef ribs are huge in Texas-- Whereas most other BBQ's are heavy in pork. Personally I prefer Pork to Beef. I prefer Memphis or KC style BBQ...there is a difference...mostly with the rubs and ingredients of the sauce. I have a homemade BBQ sauce I make that I just love.....
Now I do love me some Jack Stack Prime Beef Ribs when I am in KC... YUMMY!!! Boy I'm getting hungry now.
 

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I like all BBQ. We watch the BBQ cookoff shows on Food Nerwork all the time and listen to people talk about how they prefer one meat over another, or one style of cooking or smoking over another. I'd try it all. Memphis style, KC style St. Louis Style, TX style... my mom's style. It's all good to me!!!

After watching these on TV I went in search of one within driving distance. I found a BBQ festival in Southern ME. The year I found it online (2 yrs ago I think) was the year they cancelled due to excessive costs for renting the grounds... figures!
 

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This thread is not done until I have had my say! :mad:

*slapping Charla*

First of all, BBQ has much to do with smoking the meat. Mesquite smoked is a favorite and truly delicious. The beef is typically smoked all day. Next is the BBQ sauce. I do not mean Kraft brand in the store. There was one sauce in particular that I happened upon while in Alabama that was OUT OF THIS WORLD. It had all the right flavors. Many of the BBQ houses in Texas have their own secret sauce recipes. They may have a few to choose from, sweet, mild, hot and extra hot. Think of it like buffalo wing sauce. Each is different... and there is one that is perfect for you.
 
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