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What's Your Favorite Style of BBQ? Texas, Memphis, Carolina, Philippines, Other? Rate Topic: -----

Poll: What's Your Favorite Style of BBQ? (25 member(s) have cast votes)

What's your favorite style of BBQ?

  1. Texas, East & South (beef, sweet, tomato-based) (5 votes [20.00%] - View)

    Percentage of vote: 20.00%

  2. Texas, Central & North (beef, dry rub) (9 votes [36.00%] - View)

    Percentage of vote: 36.00%

  3. Carolina (pulled pork, vinegar-based) (6 votes [24.00%] - View)

    Percentage of vote: 24.00%

  4. Memphis (pork, dry or wet, salt/spices, sweet sauce) (0 votes [0.00%])

    Percentage of vote: 0.00%

  5. Kansas City (pork, poultry or beef, sweet & spicy sauce) (4 votes [16.00%] - View)

    Percentage of vote: 16.00%

  6. Filipino/Chamorro (chicken or pork, garlic, citrus or vinegar, and soy sauce) (1 votes [4.00%] - View)

    Percentage of vote: 4.00%

  7. Other (0 votes [0.00%])

    Percentage of vote: 0.00%

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#1 User is offline   Howsithangin 

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Posted 11 April 2019 - 11:46 PM

Feel free to add your favorite recipe!
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#2 User is offline   MTP Reggie 

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Posted 12 April 2019 - 07:01 AM

There is only one proper kind...

Texas, Central & North (beef, dry rub)

If it's a good barbecue, it doesn't need sauce. Sauce is used to hide dry, crappy barbecue. So please don't insult me after I've been smoking a brisket for 18 hours by dumping a bunch of sugary crap on it.

This post has been edited by MTP Reggie: 12 April 2019 - 07:01 AM

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#3 User is offline   Moderator T 

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Posted 12 April 2019 - 08:29 AM

View PostMTP Reggie, on 12 April 2019 - 07:01 AM, said:

There is only one proper kind...

Texas, Central & North (beef, dry rub)

If it's a good barbecue, it doesn't need sauce. Sauce is used to hide dry, crappy barbecue. So please don't insult me after I've been smoking a brisket for 18 hours by dumping a bunch of sugary crap on it.


That's how I feel on most beef, steak especially. If I need a sauce for my steak, then it is a crappy steak. And don't even get me started on our President's heathen steak eating practices!
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#4 User is offline   MTP Reggie 

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Posted 12 April 2019 - 08:31 AM

View PostModerator T, on 12 April 2019 - 08:29 AM, said:

That's how I feel on most beef, steak especially. If I need a sauce for my steak, then it is a crappy steak. And don't even get me started on our President's heathen steak eating practices!


I practice the same thing when I smoke chicken, turkey, salmon, and pork shoulders and ribs. Dry rub only.
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#5 User is offline   Severian 

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Posted 12 April 2019 - 08:42 AM

Personally prefer Texas style. Not fond of the mustard based BBQ styles and sauces.
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#6 User is offline   MTP Reggie 

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Posted 12 April 2019 - 08:44 AM

I am a firm believer of the K.I.S.S. Principle (Keep It Simple Stupid) when it comes to most everything.

My barbecue meat gets a coat of extra virgin olive oil and the dry rub(s) I choose for whatever I am smoking. I smoke usually with a combination of hickory and pecan, but occasionally use some oak too. Only rookies who don't know what they are doing use mesquite (it will be bitter). Temperature is best at 225.

Beef brisket: 18-20 hours, wrapped after 10-12 hours

Pork shoulder: 12-14 hours, wrapped after 6-7 hours

Pork ribs: 4-5 hours, wrapped after 3 hours

Chicken: 6-7 hours, wrapped after 3-4 hours

Turkey, 10-12 hours, wrapped after 6-7 hours

Salmon: 2-3 hours

Here is my smoker (I might know what I am doing...).


https://scontent-dfw5-1.xx.fbcdn.net/v/t1.0-9/23559418_10211190347336054_7089383749853766147_n.jpg?_nc_cat=110&_nc_ht=scontent-dfw5-1.xx&oh=b30f346cefff7ec31df42590b9b88178&oe=5D4CBC95

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#7 User is offline   Bubbajoebob 

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Posted 12 April 2019 - 08:44 AM

I spent 7 years in Austin during graduate school where I was introduced to true BBQ. I still crave brisket and ribs from Rudy's and the Salt Lick. I got a smoker a few years ago and I do OK, but not as good as the Texans who've been doing it for decades.
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#8 User is offline   bigpapa 

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Posted 12 April 2019 - 08:47 AM

I'm a Kansas City guy, so the sauce is the boss! Steak, however, is the exception. I share the sentiment of previous posters, overall, but am even more of a purist. If a steak needs to be cooked, then it's a crappy steak. This may not be what the creators of the "raw diet" had intended, but I'm a huge fan.

ETA: I do like Carolina style pork, though.

This post has been edited by bigpapa: 12 April 2019 - 08:51 AM

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#9 User is offline   MTP Reggie 

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Posted 12 April 2019 - 08:52 AM

View Postbigpapa, on 12 April 2019 - 08:47 AM, said:

If a steak needs to be cooked, then it's a crappy steak. This may not be what the creators of the "raw diet" had intended, but I'm a huge fan.


Knock its horns off and walk it through a warm kitchen?



View Postbigpapa, on 12 April 2019 - 08:47 AM, said:

I do like Carolina style pork, though.


The ONLY time I use any sauce is when I make something like a pulled pork sammich. Then and only then will I use a Carolina mustard-based barbecue sauce. I even make my own - jalapeno honey mustard bbq sauce. It's similar to Maurice's.
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#10 User is offline   bigpapa 

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Posted 12 April 2019 - 09:09 AM

View PostMTP Reggie, on 12 April 2019 - 08:52 AM, said:



Knock its horns off and walk it through a warm kitchen?




The ONLY time I use any sauce is when I make something like a pulled pork sammich. Then and only then will I use a Carolina mustard-based barbecue sauce. I even make my own - jalapeno honey mustard bbq sauce. It's similar to Maurice's.

Exactly. The owner of a steakhouse in Topeka tells me, as soon as I walk through the door, that my filet is ready.

The pulled pork sounds delicious. Of course it does...on a Friday!

This post has been edited by bigpapa: 12 April 2019 - 09:09 AM

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#11 User is offline   MTP Reggie 

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Posted 12 April 2019 - 09:12 AM

View Postbigpapa, on 12 April 2019 - 09:09 AM, said:

The pulled pork sounds delicious. Of course it does...on a Friday!


I smoke a pork shoulder with a salt/pepper-based dry rub and a cayenne pepper-based rub. If I make a sammich with some of it, I will top the sammich with sweet onions, homemade jalapeno-garlic dill pickles and homemade jalapeno honey mustard barbecue sauce.
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#12 User is offline   MTP Reggie 

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Posted 12 April 2019 - 09:17 AM

Here are my two primary rubs. I use both of them on beef brisket, pork shoulders, and pork ribs (warning: profanity).

Salt/pepper based rub

Cayenne pepper based rub

Here is the rub I use for poultry (warning: profanity).

Black pepper based rub


My smoked salmon get s a simple rub with sea salt, fresh cracked black pepper, and dried dill.



eTa: I can't use the product's own links because there is profanity in the URL and RN's profanity filter blocks it, so I used the Amazon links. But if you search for the rub names, you can order directly from the manufacturer. And make sure you read the product descriptions!

This post has been edited by MTP Reggie: 12 April 2019 - 09:21 AM

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#13 User is offline   gravelrash 

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Posted 12 April 2019 - 09:51 AM

View Postbigpapa, on 12 April 2019 - 08:47 AM, said:

I'm a Kansas City guy, so the sauce is the boss! Steak, however, is the exception. I share the sentiment of previous posters, overall, but am even more of a purist. If a steak needs to be cooked, then it's a crappy steak. This may not be what the creators of the "raw diet" had intended, but I'm a huge fan.

ETA: I do like Carolina style pork, though.


Beef slathered that slides off the bone. I can also agree that steak should be seasoned not sauced. You know you're from Nebraska if you order a side of spaghetti with your steak.
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#14 User is offline   Severian 

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Posted 12 April 2019 - 09:51 AM

I live in rural Georgia and it shocks me at how mediocre the BBQ is around here. I had expected better.

As for steaks, yeah, no sauce needed, except perhaps Bearnaise once and a while if a restaurant has it. There used to be a place in Winter Park FL called Le Cordon Bleu, French place, with a great old bar, Harper's Tavern. They made great food, amazing steak tartar, and the best Bearnaise sauce I've had. Used to eat in the bar a lot, great escargot too. I know one poster here will know the place I mean.
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#15 User is offline   Tikk 

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Posted 12 April 2019 - 10:42 AM

Ran across a guy who was a certified Kansas City BBQ judge.

I told him that here in Texas that was an oxymoron.
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#16 User is offline   Mrdirt73 

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Posted 12 April 2019 - 12:08 PM

I grew up on Memphis style, but I'm not a huge fan. Like has already been said, too much sauce. And like others, if I'm going to have a sauce I prefer the mustard sauce which I equate with Carolina because that's the first place I was introduced to it. Not sure if that's accurate or not. I'm not BBQ aficionado by any means. For chicken though, I do love what I've seen called an Alabama white sauce.

I like brisket ok, but I've probably never had any truly authentic brisket.
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#17 User is offline   Coach 

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Posted 12 April 2019 - 12:20 PM

Let's be honest. BBQ is as varied as the number of people doing the method. Over the years and my travels I've had BBQ from Florida all the way to Wyoming. The worst I ever tried was in Virginia and probably the best in East Texas. There must be a millions guys running all over the south in their pick ups pulling smokers and grills on any given week end. Every hunting camp also has a crew of cooks who grill up chicken , pork, beef and shrimp that make you weep in thanks. A beautiful thing.
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#18 User is offline   Kansas Sue 

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Posted 12 April 2019 - 01:09 PM

I live in the epicenter of Kansas City Barbecue. Easy walking distance to one of the best in town. Reservations are key. Can you imagine - needing a reservation to a barbecue joint? There are many other greats within close driving. Some are American Royal winners. I do enjoy my own and have found using mulberry wood for smoke is a delight on poultry and pork. The trick is finding mulberry wood. As the midtown area in which I live continues to update, many of the old mulberry trees have been sacrificed for new construction. The local wood suppliers don't carry it. Have also found wood from old grapevines imparts a lovely flavor.
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#19 User is offline   MTP Reggie 

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Posted 12 April 2019 - 01:16 PM

View PostTikk, on 12 April 2019 - 10:42 AM, said:

Ran across a guy who was a certified Kansas City BBQ judge.

I told him that here in Texas that was an oxymoron.


More like 'certifiable'.

There's a HUGE reason I won't participate in barbecue competitions (I've participated in one and won the brisket category, and attended many others).

I can't stand the rules they use to actually judge what they consider 'good'.

In a competition, barbecue is meant to be 'toothsome' (and I absolutely HATE that word). If you bite into a rib or a piece of brisket, the competition wants you to leave teeth marks; and it should NOT be falling off the bone or overly moist/tender.

That's absolutely bullsht.

I want my barbecue to be so moist/tender you have trouble eating it without making a mess.
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#20 User is offline   USNRETWIFE 

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Posted 12 April 2019 - 01:32 PM

Why is the no "All of the above" spot? I love BBQ. Any and all. It's like pizza, I love it all. Even the worse it good to me. Mmmm!
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