Mississippi's still fattest but Alabama closing in

Mottleydude said:
You're nuts! I love East Carolina BBQ. East Carolina BBQ and Memphis BBQ is the best there is!!
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For my wedding reception, my wife's ex boss cooked a whole pig and had 4 gallons of that spicy vinegary goodness that is Carolina BBQ sauce. I love that stuff. Actually I like BBQ from all different parts of the world, love dry rubs, thick sweet sauces and thick spicy sauces, thin vinegar based carolina sauces, they are all great. BBQ is truly American food.
 
Socrtease said:
Nawlins is good but I prefer Lake Charles, Lafite and other smaller LA towns because the food has less creole and more cajun influence. Love me some cajun Boudin with the rice.
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I love both cajun and creole influences. Cajun boudin is the best!
 
WinterBorn said:
I agree with you. And in some places in NC they just roast the meat and add the sauce at the table. So wrong.
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ya'll obviously are not fans of dry rubs. Heathens. Ya take all day to smoke ribs on indirect heat and ya'll want to cover all that flavor up with some corn syrup based sauce. Now that's what I consider just simply wrong.

I'v had Bama/Mississippi ribs. You might was well just throw them in a pot and braise them with ketchup.

Best ribs are dry rubbed, slow smoked on indirect heat with a good hard wood like hikory, based evey now an again with a vinegar sauce and served with BBQ sauce on the side.
 
Socrtease said:
For my wedding reception, my wife's ex boss cooked a whole pig and had 4 gallons of that spicy vinegary goodness that is Carolina BBQ sauce. I love that stuff. Actually I like BBQ from all different parts of the world, love dry rubs, thick sweet sauces and thick spicy sauces, thin vinegar based carolina sauces, they are all great. BBQ is truly American food.
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BBQ is like chili. There are a lot of varieties and I like almost all of them.
 
Socrtease said:
For my wedding reception, my wife's ex boss cooked a whole pig and had 4 gallons of that spicy vinegary goodness that is Carolina BBQ sauce. I love that stuff. Actually I like BBQ from all different parts of the world, love dry rubs, thick sweet sauces and thick spicy sauces, thin vinegar based carolina sauces, they are all great. BBQ is truly American food.
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You can go to far with BBQ sauce and over power the pork. That's not good. That's why I like dry rubs on ribs. maybe add a little bit of sauce at the end of cooking and let that carmalize on them. I also like the mustard base South Carolina BBQ sauce. Man is that righteous on BBQ pulled pork. What I don't like, and ya'll from Bama will have to excuse me, is that horrid white sauce they use in Bama. It's only good on chicken, which I'll admit it's probably the best sauce I've had on BBQ chicken, but on pork it sucks.
 
Mottleydude said:
ya'll obviously are not fans of dry rubs. Heathens. Ya take all day to smoke ribs on indirect heat and ya'll want to cover all that flavor up with some corn syrup based sauce. Now that's what I consider just simply wrong.

I'v had Bama/Mississippi ribs. You might was well just throw them in a pot and braise them with ketchup.

Best ribs are dry rubbed, slow smoked on indirect heat with a good hard wood like hikory, based evey now an again with a vinegar sauce and served with BBQ sauce on the side.
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I love a good dry rub. But the ribs served by Dreamland are anything but "thrown in a pot and braised with ketsup".

The slow cooking makes the meat tender. The sauce being cooked on adds flavor to the meat and seals in the juices. And that edge where the sauce is cooked black is almost as good as the meat.
 
gumbo and fried catfish pontchatrain at Acme Oyster house.
I know their is also one in San Destin Fl, off the freakin charts.
 
Damocles said:
I'd pit Western food against the over-fried Southern food in almost every instance. (Unique stuff like Cajun is tough to beat).
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With beef I'd believe you. Westerners do beef better than southerners (though not even remotely close to midwest corn fed beef which, outside of Kobe Japan, is the best in the world.). But on BBQ pork? You'd lose that bet. Them southerners have the ghost of Elvis on their side when it comes to BBQ pork and ya'll simply just can't beat it.
 
Mottleydude said:
That's a good way to start another civil war! LOL South vs West this time!
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Please, while the South was out forcing people to pick inedible product against their will, the West was ranching and perfecting the food that you now know as barbecue as well as Mexican and a few other cuisines the south, other than possibly Texas, will never get right.
 
Mottleydude said:
With beef I'd believe you. Westerners do beef better than southerners (though not even remotely close to midwest corn fed beef which, outside of Kobe Japan, is the best in the world.). But on BBQ pork? You'd lose that bet. Them southerners have the ghost of Elvis on their side when it comes to BBQ pork and ya'll simply just can't beat it.
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I saw a show on bbq that had them visiting places all over the country. In SF they had barbequed artichoke.

WTF? I love veggies as well as anyone. But barbeque has to include animal flesh!
 
No one fries & barbecues like the south. The cuisine of the West & Southwest rocks, but nothing matches those areas in southern cooking...
 
Now I have to give some props to what the midwest does best. Never had a great steak outside the midwest. No fancy tricks needed there. A good cut of grainfed beef, grilled on high heat, no more than medium rare and dusted with a little salt and pepper. Done!

Texans and Coloradans think they know steaks but their steak houses wouldn't rate a B in Chicago.
 
Oh I almost forgot...to go with those steaks....best sweet corn in the world is grown in the midwest and it's about that time of year! Wahooo! I love fresh roasten ears!!
 
WinterBorn said:
I saw a show on bbq that had them visiting places all over the country. In SF they had barbequed artichoke.

WTF? I love veggies as well as anyone. But barbeque has to include animal flesh!
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You can make nearly anything on a barbecue. I can use mine to bake a cake even.

There is nothing like roasting corn on the barbecue, it will beat boiling it every day of the week. If I was going to serve artichoke it would either be a pizza topping, an ingredient in something else, or roasted on the barbecue.
 
WinterBorn said:
Thats because of all the excellent food in Alabama.

If you ever tried Dreamland ribs you would be willing to risk obesity to enjoy them again and again and again and again....

You get the idea.
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Yeah excellent food dripping with trans fat. *shrug*
 
Mottleydude said:
Oh I almost forgot...to go with those steaks....best sweet corn in the world is grown in the midwest and it's about that time of year! Wahooo! I love fresh roasten ears!!
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My first patch of peaches and cream sweet corn should be ready in a couple of weeks. It is silking out good right now.
I have both freezer and stomach space just awatin on it.

btw it is rosinears.
 
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