Toughest choices you'll ever make

[BowGuy84]

Im not sure what choice your talking about but that is one of my favorite magazines. It is on my coffee table with a copy of QDMA, Sourthern Living, and Out magazine (long story).

Anyways, I loved the bars listed. Haveing spent a decent number of nights in ATL, NOLA,Nashville, Bham, and Lexington, along with some time in Charlston Ive hit my share but plan on visiting a lot of the rest.

 

[TAFKAP]

Yeah, it was a silly matchup, but I picked the stuff I'd rather have if I was ordering in a restaurant.

And the sorry S.O.B. that considered brisket to be BBQ needs to be drawn & quartered.

 

[BowGuy84]

Im not sure what choice your talking about but that is one of my favorite magazines. It is on my coffee table with a copy of QDMA, Sourthern Living, and Out magazine (long story).

Anyways, I loved the bars listed. Haveing spent a decent number of nights in ATL, NOLA,Nashville, Bham, and Lexington, along with some time in Charlston Ive hit my share but plan on visiting a lot of the rest.

Follow the link, and you have to vote on different, Southern food brackets and some of them are just wrong. For example, you have to choose between a country ham biscuit and peach cobbler.

Must be my old internet browser...but that shoulds wrong. I mean those are separate courses...and who hasn't had cobbler and ice cream for breakfast?!

 

[TennesseeRains]

Im not sure what choice your talking about but that is one of my favorite magazines. It is on my coffee table with a copy of QDMA, Sourthern Living, and Out magazine (long story).

...So, that's an interesting combination of reading material ya got there... :D

 

[BowGuy84]

Yeah, it was a silly matchup, but I picked the stuff I'd rather have if I was ordering in a restaurant.

And the sorry S.O.B. that considered brisket to be BBQ needs to be drawn & quartered.

I love brisket, but calling it BBQ is kinda like saying "I'm going bird hunting" and chasing ducks or doves

Or ordering a coke (notice it's lower case with no trademark) and getting mad if asked what type.

Certain things are just different in the South...bless our hearts.

 

[TAFKAP]

BBQ is pig.

Texas BBQ is grilled cow.

Texas BBQ does not = BBQ

 

[TennesseeRains]

I keep my mouth shut on this point and just enjoy the brisket for what it is (and hope that it is not a piece of rubber...)

Yep. My brother lived in TX for about 20 years...he and his buds always rave about brisket. I've found it to be just a tough, dry, average piece of steer that has a hint of smoke flavor and gets stuck in my teeth.

Give me pig or give me nothing. :D

Course I can't eat pig or cow anymore!!!

 

[fishboy1]

I keep my mouth shut on this point and just enjoy the brisket for what it is (and hope that it is not a piece of rubber...)

Yep. My brother lived in TX for about 20 years...he and his buds always rave about brisket. I've found it to be just a tough, dry, average piece of steer that has a hint of smoke flavor and gets stuck in my teeth.

Give me pig or give me nothing. :D

Course I can't eat pig or cow anymore!!!

IF you think brisket sucks, you haven't had good brisket.
If my brisket cant be cut with a plastic fork, I feel that it was a failure.

Mmmmmm brisket... Can't wait to get these steers fattened up in time for BBQ / Smoker season.

*** Try getting a whole untrimmed brisket next time. Flat cut brisket is usually trimmed too lean to cook well. Trim the whole brisket to leave 1/2-3/4" of fat across the whole side if possible. Season well.

Smoke for 12-16 hrs or use the cheat method.
Cheat method... Smoke low with plenty of chips for 4 hours. Use a combo of hickory (3hr) and Mesquite (1 hr). Remove brisket from smoker and put in large foil pan. Cover Tightly with 2-3 layers of foil. Put in oven for 1 hour at 500'. Shut oven off and don't open under pain of death for 4 more hours.

Should be perfectly tender, smoky with a beautiful ring. Bark will have wilted a bit but its worth it for the extra tenderness/juicy goodness.

The ajus in the bottom of the pan is heaven but you will have to separate the lake of grease off the top.

 

[BowGuy84]

BBQ is pig.

Texas BBQ is grilled cow.

Texas BBQ does not = BBQ

Hate to argue on this, but BBQ is a cooking method, not a type of meat.
You can barbecue any kind of meat, fish, fruit or vegetable.

While regional preferences by dictate certain type of meat, arguing this matter is as pointless as trying to reconcile North Ireland with the rest of the country :crazy:

Now, I will say that the Pig is the king of barbecuing, but, when I am in Texas, I keep my mouth shut on this point and just enjoy the brisket for what it is (and hope that it is not a piece of rubber...)

Poser you can keep your high brow cullinary diction and facts. I'll keep my unsubstantiated opinions and tea that is boiled to hold more sugar. Good luck on the turkeys tomorrow.

 

[TAFKAP]

Poser, you're verging on heresy now.......I've been well with you up to this point.

In Memphis, BBQ is a noun referring to smoked pig. anything else will get you shot.

 

[Twinshooter]

Poser, you're verging on heresy now.......I've been well with you up to this point.

In Memphis, BBQ is a noun referring to smoked pig. anything else will get you shot.

I understand what you're saying and, like I said, I believe that the pig is the king of the BBQ method. Its just that everywhere you go, the locals will have an opinion about what BBQ is and anything else is a argument. I'm over it and I'm tired of hearing arguments about it, so, instead of limiting myself to a narrow definition of the word "BBQ", I just enjoy them all for what they are.

Poser, is right about good "take your time smoked brisket" untrimmed cook 12-14 hrs. then set wrapped in alum. foil inside a cooler for two hours, and you will be surprised by the taste and tenderness.

But everyone else is right "Pork is King". :grin:

 

[TrailWatcher]

If its low and slow it and the smoke is white the fire is right its all BBQ. Brisket is very good when done right but I'll take a have a piece of pork over it any time....