I like to go to Gates in KC and get a "pound an" in other words a
sandwich with 1.5 lbs of brisket on it, and also some burnt ends and
baked beans.

KC is hickory sauce BBQ, whereas down here in Texas it's vinegar and
mesquite.  Of course in Carolina it's mustard, and BBQ is pork.

Lockhart is all about BBQ as Ron mentioned, they have like 4 BBQ
places in about a 10 block radius.  I like it because it's less
pretentious than the popular places like the Salt Lick and County Line
in Austin.  Plus you can ride your bike to Lockhart without fearing
for your life.  I would never ride my bike on the roads to the Salt
Lick, too many drunk cowboys in trucks and SUVs, and no shoulder.

On Thu, Nov 20, 2014 at 3:18 PM, Tim Gavin
<tim.ga...@littlevillagemag.com> wrote:
> No no no.  Kansas City style is decent; at least it's proper "BBQ".
> Meaning, it's slow smoked.  I had some great BBQ at Arthur Bryant's and
> Oklahoma Joe's on my last trip to KC.
>
> I also love west Texas spicy BBQ brisket, Carolina Gold, tart Virginia
> style, smoky Alabama style, Tenessee dry rub, et al.
>
> Growing up in Iowa, I was introduced to Iowan "BBQ".  Meaning:  un-smoked
> chicken or beef roast, cooked in a crock pot with syrupy sweet store-bought
> (often Cookie's) "barbecue sauce", then scooped onto white bread buns like a
> sloppy joe.
>
> That is the worst style, by far.  Un-BBQ!  Church lady BBQ!
>
> There are now a couple decent BBQ joints up here, with proper smokers,
> usually started by southern emigrants.
>
> But then, smoked BBQ is traditionally a method to prepare sub-standard cuts
> of meat and keep them moist.  In Iowa (a top pork producer), we get the pick
> of the pig that doesn't need to be smoked.  I never saw all the other parts
> (jowls, feet, neck, etc) until I visited the South!
>
> Tim Gavin
> Cedar Rapids, IA
>
> On Thu, Nov 20, 2014 at 1:57 PM, Goshen Peter <uscpeter11...@gmail.com>
> wrote:
>>
>> Oh no Ron, lets keep it friendly and agree that Kansas style is the worst
>> at least?
>>
>
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