I am from Kansas City where we like our Bar-B-Q on the sweet side but friends from the South like their Bar-B-Q tasting a bit different. Do any of you know how to make less flavorful types of Bar-B-Q for the friends from the South?
[OP]
Contributor
I am from Kansas City where we like our Bar-B-Q on the sweet side but friends from the South like their Bar-B-Q tasting a bit different. Do any of you know how to make less flavorful types of Bar-B-Q for the friends from the South?
Member
its not a issue all bbq is good almost all the sauce bought in stores is kansas type.
[OP]
Contributor
Well I use a rub that adds heat to the sweetness. I am wondering if some folks use injection or would offer advice on how it's done elsewhere. I know North Carolina uses vinegar as a base.
Member
With twisted arm,I occasionally can be coerced into doing pulled pork for parties.
"If you're lookin,you ain't cookin" was one of those tips that will always ring true.
"Time and temperature"....from a studied culinary standpoint is one of the basic tenets of the craft.My mom was the hostess at the Mayflower in D.C. for years.I got to hang out in the kitchen.
Best of luck with your "product",BW
Moderator
Um..it's not "less flavorful". It's just different flavorful.Originally Posted by Rich Riddle
There are so many different variations on how barbecue is prepared all over; even in adjoining states! Some are more vinegar focused; some emphasize mustard tones, etc. Degree of "kicked up" varies, too.
--
The most expensive tool is the one you buy "cheaply" and often...
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...and you thought Saw-Stop could start a fight!!
Contributor
The Mod Squad had better keep an eye on this one!...and you thought Saw-Stop could start a fight!!
Ken
So much to learn, so little time.....
[OP]
Contributor
Well, it's hard to imagine that anyone would not like the perfection of Kansas City Bar-B-Q, but it does give folks from other areas some aspirations. I do make these comments tongue-in-cheek and realize folks from other areas feel the same about their regions. I simply have no idea how to cook it any other way....and you thought Saw-Stop could start a fight!!
Contributor
Memphis BBQ. 'Nuff said.
Contributor
The Mod Squad had better keep an eye on this one!
Yep, threads about religion are expressly forbidden by the TOS.
Brian
"Any intelligent fool can make things bigger or more complicated...it takes a touch of genius and a lot of courage to move in the opposite direction." - E.F. Schumacher
Contributor
Our family is from nowhere near NC but my mother used to start with vinegar, melt in a lot of butter, and a spice that I think was Paprika, but not sure on that. Certainly not a sweet sauce. ...Man do I miss her BBQ chicken...
"Any intelligent fool can make things bigger or more complicated...it takes a touch of genius and a lot of courage to move in the opposite direction." - E.F. Schumacher
Member
Ho Boy! This is going to be a good un!
I like Sweet Bay Ray's Original" & I'm from the NE.
Last edited by Al Launier; 06-09-2016 at 8:10 AM.
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Make that two for Sweet Baby Ray's and I am from Ohio.
George
Making sawdust regularly, occasionally a project is completed.
Moderator
Sweet and thick, sour and thin - I love it all. Just don't put any mustard in there.
The sweet stuff isn't as good for making michelada's, though...
As for lookin'/cookin', I'm no chef, but I find with bbq, the lower and slower the better. The only thing I tweak these days during a good 8-14 hour smoke or bbq is the temperature.
Last edited by Prashun Patel; 06-09-2016 at 8:44 AM.
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