Northern BBQ vs Southern BBQ

Discussion in 'Hangar Talk' started by flhrci, Mar 18, 2019.

  1. PPC1052

    PPC1052 En-Route

    Joined:
    Feb 2, 2012
    Messages:
    4,245
    Display Name:

    Display name:
    PPC
    Hey, if I could get great BBQ flavor and texture out of a microwave, sign me up.
     
    SkyDog58 likes this.
  2. flyingron

    flyingron Touchdown! Greaser!

    Joined:
    Jul 31, 2007
    Messages:
    16,199
    Location:
    Catawba, NC
    Display Name:

    Display name:
    FlyingRon
    Mayonaise is the white death.
     
    IK04 likes this.
  3. flyingcheesehead

    flyingcheesehead Touchdown! Greaser!

    Joined:
    Feb 23, 2005
    Messages:
    22,191
    Location:
    UQACY, WI
    Display Name:

    Display name:
    iMooniac
    Better be a little more clear about where "North" is... I'm a lifelong Wisconsinite, and I find that somewhat offensive. Or maybe I'm just well-traveled and I speak enough Texan to know what "barbecue" means.

    To me, the noun is "barbecue" and means "super yummy smoked stuff", and the verb is "barbecue" which means "to make barbecue".

    If you're talking about burgers, brats, hot dogs, steaks, etc, the verb is "grill" and the noun is burgers, brats, hot dogs, steaks etc as appropriate.

    Nothin' wrong with either one. There's not many ways to combine fire and meat that I don't like. But, I *HATE* the misuse of "barbecue". The thing I call a grill is not a "barbecue" or a "barbecue grill". IMO there's no such object as a "barbecue". It's a way of cooking meat, or the meat that has been cooked that way, period.

    Just be glad you weren't born in Iowa, where people grew up on Maid-Rite. :vomit:

    Personally, I love brisket, solo or used in other things. My favorite food in the world is brisket tacos. A local place here did a wrap with brisket and mac and cheese in it recently that was surprisingly good as well - The surprise being that it was the best smoked brisket I've had north of the Mason-Dixon line in several years.

    I'll usually get some pork too. I think pork is popular because it's a lot harder to screw up.

    And, if there's a "3-meat combo" at a particular BBQ joint, I'll round it out with some jalapeño cheddar sausage, if they offer such a thing.

    Dangit, now I'm hungry.
     
    IK04, Zeldman and SkyDog58 like this.
  4. flyingron

    flyingron Touchdown! Greaser!

    Joined:
    Jul 31, 2007
    Messages:
    16,199
    Location:
    Catawba, NC
    Display Name:

    Display name:
    FlyingRon
    Nope, down south, barbecue is a noun. To make barbecue, you smoke or cook the meat.

    Oddly enough when I grew up in Maryland, we had sort of a hybrid definition. We abused it like Yankees for grilling and often you would be served (at school and other cafeterias) "barbecue" which meant any ground or shredded meat with (usually sweet) sauce all over it, a mockery of true barbecue.
     
  5. Bill Jennings

    Bill Jennings Touchdown! Greaser! PoA Supporter

    Joined:
    Mar 2, 2005
    Messages:
    10,281
    Location:
    Southeast Tennessee
    Display Name:

    Display name:
    This page intentionally left blank
    Proper phraseology:

    Feller #1: "I'm fixin' to smoke me some butts"
    Feller #2" "Yeah, buddy!"
     
    Brad Z and Matthew like this.
  6. Matthew

    Matthew Touchdown! Greaser!

    Joined:
    Apr 18, 2005
    Messages:
    14,934
    Location:
    kojc, kixd, k34
    Display Name:

    Display name:
    Matthew
    Here's us, getting chicken ready for judging a couple years ago. Gives you an idea of what judges are used to seeing. And no, it's not something I do at home - too much trouble. The 6 pieces on the left were eventually turned in, the other 2 didn't make the cut. Breaking out the center tines on those plastic forks makes it easier to move the chicken around and not leave fingerprints or fork marks.

    DSCN2555.JPG


    And bonus pic of a t-shirt I liked at the cooks meeting.

    DSCN2550.JPG
     
  7. Brad Z

    Brad Z En-Route

    Joined:
    Dec 28, 2007
    Messages:
    4,696
    Location:
    Alexandria VA
    Display Name:

    Display name:
    Brad Z
    I have, and I love it. There is a place down here in Woodbridge VA (Dixie Bones) that serves Alabama style bbq with white sauce. The owners are from down that way. They suggest the white sauce on the chicken, but I think it works great on chopped pork as well. Not everyone's liking, but I'm a fan.
     
  8. flyingcheesehead

    flyingcheesehead Touchdown! Greaser!

    Joined:
    Feb 23, 2005
    Messages:
    22,191
    Location:
    UQACY, WI
    Display Name:

    Display name:
    iMooniac
    Yeah, I would call it smoking, not barbecuing... The point was that grilling brats is not "barbecuing".
     
  9. Matthew

    Matthew Touchdown! Greaser!

    Joined:
    Apr 18, 2005
    Messages:
    14,934
    Location:
    kojc, kixd, k34
    Display Name:

    Display name:
    Matthew
    mmm...

    toss a package or three of brats on the smoker, wait a few hours, and lunch is ready. There's always room for brats, even if you have to tuck them in around the briskets, ribs, and butts.
     
    IK04 and Half Fast like this.
  10. flyingcheesehead

    flyingcheesehead Touchdown! Greaser!

    Joined:
    Feb 23, 2005
    Messages:
    22,191
    Location:
    UQACY, WI
    Display Name:

    Display name:
    iMooniac
    Hmmm. I've never tried smoking brats before. I was referring to the more traditional methods... Of course, here in Wisconsin that means you boil 'em in beer and onions, and then throw 'em on the grill for a few minutes.
     
    IK04 and Ravioli like this.
  11. Zeldman

    Zeldman Touchdown! Greaser!

    Joined:
    Jun 13, 2014
    Messages:
    10,550
    Location:
    NM or the emergency room...
    Display Name:

    Display name:
    Billy
    I don't think I have had any but that sounds really good.!!
     
    flyingcheesehead likes this.
  12. Matthew

    Matthew Touchdown! Greaser!

    Joined:
    Apr 18, 2005
    Messages:
    14,934
    Location:
    kojc, kixd, k34
    Display Name:

    Display name:
    Matthew
    Oh, yeah - that's good, too.

    One of the recipes I've done is to grill the brats, saute onions and peppers in butter in a foil pan on the grill, add beer and simmer, then dump the brats in the whole mess. That keeps well in a warm oven during a long football game and makes for some good eating throughout.

    Whenever I start the smoker, whether at home or a contest, there's always going to be a mess of brats - all flavors - jalapeno/cheddar, regular, not-regular, and a lot of italian sausage. That's lunch while everything else cooks. Even a package of hot dogs works out way better than you'd expect.
     
    flyingcheesehead likes this.
  13. SoonerAviator

    SoonerAviator En-Route PoA Supporter

    Joined:
    Jul 21, 2014
    Messages:
    4,144
    Location:
    Broken Arrow, OK
    Display Name:

    Display name:
    SoonerAviator
    I've had smoked brats and I don't really care for it. I think they're best done on a grill or broiler pan in the oven.
     
  14. flyingcheesehead

    flyingcheesehead Touchdown! Greaser!

    Joined:
    Feb 23, 2005
    Messages:
    22,191
    Location:
    UQACY, WI
    Display Name:

    Display name:
    iMooniac
    You can also throw them back in a fresh batch of beer and onions after they've been on the grill. If you burn them on the grill, they can even be "rescued" that way, as all the char will eventually come off. If you leave them in the beer for several hours, they get quite tender.

    I also once did brats in dark beer - That was really good too.
     
  15. Matthew

    Matthew Touchdown! Greaser!

    Joined:
    Apr 18, 2005
    Messages:
    14,934
    Location:
    kojc, kixd, k34
    Display Name:

    Display name:
    Matthew
    The skins will toughen up quite a bit on a smoker.
     
  16. SoonerAviator

    SoonerAviator En-Route PoA Supporter

    Joined:
    Jul 21, 2014
    Messages:
    4,144
    Location:
    Broken Arrow, OK
    Display Name:

    Display name:
    SoonerAviator
    Yeah, I think the smoke flavor was a little much for me on the brats. I normally throw some woods chips over the coals when I grill to add some smoke flavor, but the brats fully prepared in the smoker made the smoke flavor too intense. I love a good brat, though (must be the German blood).
     
  17. flyingron

    flyingron Touchdown! Greaser!

    Joined:
    Jul 31, 2007
    Messages:
    16,199
    Location:
    Catawba, NC
    Display Name:

    Display name:
    FlyingRon
    Speaking of brats, I've found there are two "double cook" schools. Some boil them in beer and finish them off on the grill, and some grill them a bit and then finish them off in the beer.

    Me, I just grill them and then drink the beer.
     
    SoonerAviator and Zeldman like this.
  18. flyingcheesehead

    flyingcheesehead Touchdown! Greaser!

    Joined:
    Feb 23, 2005
    Messages:
    22,191
    Location:
    UQACY, WI
    Display Name:

    Display name:
    iMooniac
    Never met anyone that grilled first... But I've done *both* (beer, grill, beer again) when I wasn't going to eat them all right away.

    Taste is OK doing beer second, but the coloring isn't as good.
     
  19. Ravioli

    Ravioli Final Approach PoA Supporter

    Joined:
    Dec 1, 2014
    Messages:
    6,448
    Location:
    Fort Worth
    Display Name:

    Display name:
    Pasta Man
    Any of you ever have someone refuse to eat a beer brat, because of the beer?

    Asking for a friend.
     
  20. flyingron

    flyingron Touchdown! Greaser!

    Joined:
    Jul 31, 2007
    Messages:
    16,199
    Location:
    Catawba, NC
    Display Name:

    Display name:
    FlyingRon
    My sister in law won't eat anything that has been near alcohol. I make both regular Cranberry Sauce and port wine-asian spice cranberry each Thanksgiving as a result. I can't image much alcohol remains after being boiled away for 25 minutes.
     
  21. ktup-flyer

    ktup-flyer En-Route

    Joined:
    Jun 28, 2012
    Messages:
    2,739
    Location:
    Tupelo, MS
    Display Name:

    Display name:
    ktup-flyer
    Memphis, STL, and KC. Those are the only places to get acceptable BBQ
     
  22. Unit74

    Unit74 Ejection Handle Pulled

    Joined:
    Mar 8, 2014
    Messages:
    5,760
    Display Name:

    Display name:
    Unit74

    If you want pork..... :rolleyes:
     
  23. ktup-flyer

    ktup-flyer En-Route

    Joined:
    Jun 28, 2012
    Messages:
    2,739
    Location:
    Tupelo, MS
    Display Name:

    Display name:
    ktup-flyer
    exactly
     
    SkyDog58 likes this.
  24. Ryanb

    Ryanb Final Approach PoA Supporter

    Joined:
    Jul 21, 2010
    Messages:
    9,050
    Location:
    Tennessee
    Display Name:

    Display name:
    Ryan
    I take it you’ve never had Chattanooga Q...
     
    Hank S likes this.
  25. Ravioli

    Ravioli Final Approach PoA Supporter

    Joined:
    Dec 1, 2014
    Messages:
    6,448
    Location:
    Fort Worth
    Display Name:

    Display name:
    Pasta Man
    Nor can I imagine a beer brat raising someone's BAC. It's not like putting a liter of vodka in a watermelon. (Which I might need to put on list one of these weekends)
     
  26. Fallsrider

    Fallsrider Pre-takeoff checklist PoA Supporter

    Joined:
    Nov 22, 2018
    Messages:
    255
    Display Name:

    Display name:
    Fallsrider
    Nah, it's all good. I'm a NC boy, so eastern NC is my favorite, but Memphis style runs pretty close to a tie. But vinegar, tomato, mustard, pork, beef, dry rub ribs, etc, I like it all!
     
  27. Matthew

    Matthew Touchdown! Greaser!

    Joined:
    Apr 18, 2005
    Messages:
    14,934
    Location:
    kojc, kixd, k34
    Display Name:

    Display name:
    Matthew
    KC has pork:
     

    Attached Files:

  28. IK04

    IK04 Line Up and Wait

    Joined:
    Nov 6, 2018
    Messages:
    683
    Location:
    Copperas Cove, Texas
    Display Name:

    Display name:
    LNXGUY
    Worst Charred meat I have eaten was in Kansas City at some famous place. "Red's," I think. Cousin's in North Carolina looked like a legit BBQ joint, but it was hilarious Pork poo...

    Best is Cooper's in Llano.

    Believe it or not, the second best BBQ I've had was in California, Maryland. Place called Mission Texas Style Barbecue. Legit and yummy!
     
  29. Matthew

    Matthew Touchdown! Greaser!

    Joined:
    Apr 18, 2005
    Messages:
    14,934
    Location:
    kojc, kixd, k34
    Display Name:

    Display name:
    Matthew
    Can you remember the KC place?

    My favorite Q happened to be at a joint in Bandera, TX. Not sure why, the bbq and cold beer just seemed to be the right thing at the right time for my soul.
     
  30. IK04

    IK04 Line Up and Wait

    Joined:
    Nov 6, 2018
    Messages:
    683
    Location:
    Copperas Cove, Texas
    Display Name:

    Display name:
    LNXGUY
    My favorite BBQ place was called Santa Fe Crossing in San Saba, TX. It closed many years ago. They had the best sauce and after a change of ownership, some really good meat.

    I can't find the place in KC. It was terrible, so they are undoubtedly gone...
     
  31. Clip4

    Clip4 En-Route

    Joined:
    Jun 27, 2013
    Messages:
    3,987
    Location:
    A Rubber Room
    Display Name:

    Display name:
    Cli4ord
    Southern BBQ, I always thought that was a social function where people drank too much, shot their guns, wrecked their trucks while burning the meat.
     
  32. flyingcheesehead

    flyingcheesehead Touchdown! Greaser!

    Joined:
    Feb 23, 2005
    Messages:
    22,191
    Location:
    UQACY, WI
    Display Name:

    Display name:
    iMooniac
    Nope... And that includes my parents and siblings, all of whom hate beer. I don't really drink beer myself... It's been years since I actually drank one. But I sure do cook with it. Beer brats, beer cheese soup, beer chili, beer battered fried stuff, etc... It generally just tends to give whatever you put it in a fuller flavor.

    And yeah, I'll eat a beer brat with a side of beer cheese soup and go flying afterwards. No alcohol left in it by the time you eat it...

    That's a chain. We even have one in Milwaukee. It's decent, but given that I know where I can get better barbecue in Milwaukee, that's not saying much. But I guess I've become a snob, at least when it comes to dishing out compliments. I'll still eat average BBQ all day long. :rofl:
     
  33. flyingron

    flyingron Touchdown! Greaser!

    Joined:
    Jul 31, 2007
    Messages:
    16,199
    Location:
    Catawba, NC
    Display Name:

    Display name:
    FlyingRon
    In NC there are two things you can't get on Sunday: Hard Liquor (the ABC stores are all closed) and good Barbecue. The better BBQ places start cooking on Friday to get the "after work pay day crowd" which was the traditional customer. They'd be out of meat by Saturday dinner in most cases. Of course, everybody ate at home after Church on Sunday anyway.

    My NC-born and raised friend gave me two books when I bought property in NC. One was a list of all the best 'cue places. The other was the directory of NC wineries. I also when commuting back and forth timed to pass through Lexington at meal time. I've tried every place in that town.
     
  34. eman1200

    eman1200 Touchdown! Greaser! PoA Supporter

    Joined:
    Mar 10, 2013
    Messages:
    11,178
    Display Name:

    Display name:
    eman1200
    c'mon, people. I'll settle this once and for all...……..




    it's 'babeque'
     
  35. Half Fast

    Half Fast En-Route

    Joined:
    May 7, 2016
    Messages:
    3,339
    Location:
    Central Florida
    Display Name:

    Display name:
    Half Fast

    If we’re going to talk southern bbq, we can’t forget the bbq gun.
    https://www.urbandictionary.com/define.php?term=BBQ Gun
     
  36. Unit74

    Unit74 Ejection Handle Pulled

    Joined:
    Mar 8, 2014
    Messages:
    5,760
    Display Name:

    Display name:
    Unit74
  37. NealRomeoGolf

    NealRomeoGolf Cleared for Takeoff

    Joined:
    Apr 12, 2016
    Messages:
    1,071
    Location:
    Illinois / Germany
    Display Name:

    Display name:
    NRG
    When you meet me, you will have.
     
  38. flyingcheesehead

    flyingcheesehead Touchdown! Greaser!

    Joined:
    Feb 23, 2005
    Messages:
    22,191
    Location:
    UQACY, WI
    Display Name:

    Display name:
    iMooniac
    Babeque?

    [​IMG]
     
  39. Sac Arrow

    Sac Arrow Touchdown! Greaser!

    Joined:
    May 11, 2010
    Messages:
    15,716
    Location:
    Oakland, CA
    Display Name:

    Display name:
    Eight Balla
  40. eman1200

    eman1200 Touchdown! Greaser! PoA Supporter

    Joined:
    Mar 10, 2013
    Messages:
    11,178
    Display Name:

    Display name:
    eman1200
    Ugh.

    baRbeQue
     
    flyingcheesehead likes this.