You say "of course in Carolina it's mustard." I would say that Mustard sauce is popular in the Columbia, SC, area, but the dominant theme in the Carolinas is pulled pork with a vinegar-based sauce. My family is from the Pee Dee region of SC, and that's what we tend to.
Edwin On Thursday, November 20, 2014 6:06:08 PM UTC-6, Jim Bronson wrote: > > 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....@littlevillagemag.com <javascript:>> 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 <uscpet...@gmail.com > <javascript:>> > > wrote: > >> > >> Oh no Ron, lets keep it friendly and agree that Kansas style is the > worst > >> at least? > >> > > > > -- > > You received this message because you are subscribed to the Google > Groups > > "RBW Owners Bunch" group. > > To unsubscribe from this group and stop receiving emails from it, send > an > > email to rbw-owners-bun...@googlegroups.com <javascript:>. > > To post to this group, send email to rbw-owne...@googlegroups.com > <javascript:>. > > Visit this group at http://groups.google.com/group/rbw-owners-bunch. > > For more options, visit https://groups.google.com/d/optout. > > > > -- > Keep the metal side up and the rubber side down! > -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To unsubscribe from this group and stop receiving emails from it, send an email to rbw-owners-bunch+unsubscr...@googlegroups.com. To post to this group, send email to rbw-owners-bunch@googlegroups.com. Visit this group at http://groups.google.com/group/rbw-owners-bunch. For more options, visit https://groups.google.com/d/optout.
