What's your favorite style of barbecue?!
What's your favorite style of barbecue?
Texas? Kansas City? Eastern Carolina? Piedmont? Memphis? SC? Kentucky? Alabama? Maybe some other style?
I like either Texas beef or East Carolina pork. How about you?
Answers:
Since I live in Kansas City, I'm a little biased. I don't like the Carolina style pulled pork with too much allspice in the sauce and coleslaw on the sandwich. Memphis' heavy smoke overpowers the meat.
When I cook brisket, I use Arthur Bryant's sauce as a marinade. It is a STRONG Texas pickle-juice style wash, not a thick paste. Then , just before finishing, I brush on a sweet sauce, like KC Masterpiece.
On chicken, I like that allspice-nutmeg flavor. I call them the "Pumpkin Pie Sauces" because they have the same spices as Thanksgiving pie.
BBQ in Kansas City is religion. The dry rub guys and the marinade guys never see eye-to-eye. I have seen both styles worked to perfection.
I have one BBQ blue ribbon. It was for chicken wings. I used Ott's Salad Dressing instead of hot sauce.
north carolina barbecue all the way!
Recipe I liked!
Baby Back Ribs, Barbecue-Style
Baby back pork ribs
1 bottle of your favorite barbecue sauce
Barbecue seasoning or your favorite homemade barbecue rub.
First: to give credit where it's due, I got this basic recipe by searching for baby back ribs on allrecipes.com. You'll find reviews on the recipe there as well. I'm passing it along here because it's easy and very good!
1. If you are working with a large slab(s), divide into sections (mine are between 6-8 ribs per section).
2. Wash each section and pat dry with paper towels.
3. Apply the rub of your choice. I use barbecue seasoning, a little garlic powder, and a little salt and pepper.
4. Using either one sheet of heavy-duty aluminum foil or two sheets of regular foil, place the ribs on the foil, apply a generous amount of barbecue sauce (not too much, though, or you risk leakage) and seal the foil.
5. Refrigerate overnight.
6. Preheat the oven to 250 and place rib packages on the higher rack of the oven to prevent the foil from burning and the ribs from cooking too quickly.
7. Cook the ribs for three or four hours at 250 and gradually increase the temp. to 300 for another two-three hours (note: I am at a high altitude and need more time; you may not need as much for tender ribs--you won't hurt them by checking them from time to time).
8. Fire up the grill (barbecue, charcoal, or even your broiler after you remove the rib packages).
9. Remove the ribs from the oven and foil. Reapply more sauce if necessary and carmelize the sauce on the grill or in the broiler.
10. Serve and enjoy!
Preparation Time: 10 min. Serves: varied
Recipe Origin: United States
Submitted by:
Leigh
Colorado
United States
Memphis pulled pork. Oh, I'm salivating now!
Ive lived right outside of KC all my life and there's nothing better than KC BBQ!!! The americal royal competition and Arthur Bryants are the best!!!!
memphis pork. love that.
Oh man Carokina pork has my best vote.. I live in Texas now and have learned how to handle a pit better than my husband and he is sitting here beside me and will vouch for that. I mix into a sauce pan 1/2 can of beer 1 cup of itialian dressing 2 cups of barbeque sauce and some seasonings Now for about an hour before you put your meat on the pit maranade it in itialian dressing and barbeque seasionong. Happy eating. Oh be sure to base your meat with the sauce after its been on the pit about 30 minutes that way it wont burn...
Ooooooo, definitely baby-back ribs. They're THE BEST! My mouth can't help watering at even the sight, smell, or thought of it!
Arthur Bryant's in Kansas City is the best. On a good windy day, I can smell their bbq from work, which is more than a mile and a half away.
My backyard with someone else doing the cooking.
Hands down, Memphis is best. Everything else is a very close second.