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Watching a cable channel show on the various styles of BBQ found throughout the country, I, in addition to being made hungry for every style of BBQ shown, was wondering if there is a commonly regarded 'best' style of BBQ, or if any tubenetters would wish to comment on their particular favorite style/place for BBQ?


My favorite store bought sauce at present is Sweet Baby Ray's Hickory and Brown Sugar flavor. This is probably bourgeoisie to BBQ officianados, though.

You're talking religion now.

Each and every region's bbq is considered the best by those who live there. Each and every style is considered the best by those who like it. You'll get arguments over tomato based sauces versus vinegar based sauces. Pork versus beef. Ribs versus brisket versus shoulder versus whole hog.

Now those of us who really know say that it's whole hog pulled pork pit smoked slowly over indirect heat from a hickory or apple wood fire with a secret vinegar and peppers based sauce served on the side. Cooked in your own pit. For 12 hours and a judicious amount of beer for the pit master.

Second best is to go to Lexington, NC and find your favorite bbq joint.

Jim "It ain't bbq if it's got tomato sauce" Wagner

And politics. The show summed it up. Of course, living in the same state as Kansas City, well....

All of those arguments mentioned by lgb&d are irrelevant to me. Quit arguing about which kind is the best and just serve me every kind. I'll eat 'em all.

Any town that has Tony Roma's.

Mr. Spriggs BBQ looks good

I mean, with a commercial like that, how can it be bad?

Best I ever had was at Sonny's BBQ on 16th Section Rd. outside Starkville, MS. I hear Sonny died a few years back, and don't know if his restaurant is open anymore or not.

On the whole, I'm a fan of the Memphis style.

Dinosaur BBQ. Rochester, New York.

Owensboro, Kentucky.... across the river from me... home of the Owensboro Symphony

This is one of the few places I've been where the emphasis is placed on the smoking process instead of all the sticky sauces.

They have several proprietary sauces ranging from mild to wild but I prefer just the smoked pork, mutton, chicken, and beef. Great stuff!

Arthur Bryant's in Kansas City, MO. One of the greatest meals I've ever eaten in my life. But I am like most others, just put it in front of me and I will eat it!

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tubashaman2 wrote:Theres this barbeque shack in Stephensville, TX (can't remember the name right off) and Harolds and Jo Allens in Abilene, TX
~James "whos favorite food is BBQ"

That shack in Stephenville would be Hard Eight. It has extremely good bbq. Oh, no. I'm actually agreeing with tubashaman. I like different types of bbq just fine. I tend to prefer Texas style(no surprise, there). I would rate the Lockhart place #3, Hard Eight as #2, and my personal #1 would be Cooper's in Llano, Tx. It is unbelievably delicious.

...the provincial Texans and their endless "sugary roast beef = barbecue" claims...

Bloke - what is good, authentic BBQ? It sounds as if I would probably like the variety that you advocate, but what is it specifically beyond not the sugary beef? I am BBQ clueless.

Jim wrote

Jim "It ain't bbq if it's got tomato sauce" Wagner

Bloke wrote

Any sauce should have as ingredients some sort of cooked down tomatoes and some sort of vinegar derivative.

So, I guess this is the regional difference of opinions that Jim Speaks of?

bloke wrote: fresh pork shoulder (the "picnic roast" half does better than the "Boston butt" half, because the "picnic roast" half is fattier), cooked slow (12 hrs. or so) over a smoking hickory (no flames). Once done, it can either be pulled apart, or chopped up. It can either be chopped up in the "altogether" (as "black" barbecue joints in Memphis tend to do) or most of the fat may first be removed (as most "white" barbecue joints in Memphis tend to do.) Any sauce should have as ingredients some sort of cooked down tomatoes and some sort of vinegar derivative. This is made into a sandwich on a regular hamburger bun, or served on a platter. If a sandwich, cole slaw is often put on top of the meat and sauce. If on a platter, cole slaw is offered "on the side".

That's the ticket for me too. I like it pulled and then mixed altogether like at the "black" joints, but you gotta be sure there's both meat and fat. I've had a few that were all fat, and that's pretty horrible. I'm really partial to a lot of hot peppers being ground into that sauce. The cole slaw is an absolute necessity, and usually I like it just on a thick piece of plain white bread.

One item that does separate barbeque from any other method of cooking:
Low and Slow: low temperature, many hours = tender meat

Ahmuh not gonna argy with you Sutherin' boys about yer bar-be-que and yer fixin's.

Up here in Washington State, there is nothing quite like salmon cooked Indian-style over alder cordwood fires at any one of a number of traditional powwows on the reservations up here. Yum, yum!

lgb&dtuba wrote:

Second best is to go to Lexington, NC and find your favorite bbq joint.

Jimmy's. East of I-85 on Hwy 8 a block or two. Former drive-in eatery. Looks like a BBQ joint should look. Get a box of skins if they're available.

Mmmm - good.

Who cares what you call it? Pass a big plate this way!

Mmmm...barbeque...
Mmmm...brisket...
Mmmm...sweet sauce...

the elephant wrote:

bloke wrote:' something special for you Texans...right up your alley...

1. It is Memphian pork

2. Is has pink Memphian sauce.

3. Nasty crapola.

Nothing like Texas barbecue at all, Joe. Not one jot and you know that. Why the tail twisting? Is this all about your proposed Memphis "style" barbecue hut? I am sure that if you try real hard to not mess it up you might be able to make some real barbecue in one of those things - maybe. But your recipe is complete fast food in style. Good luck!

Mmmmm... 100% meat and meat by-products- chopped and formed.