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Best BBQ
Sept 20, 2018 17:46:58 GMT -6
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Post by brandon on Sept 20, 2018 17:46:58 GMT -6
Other than someone's home cookin, what style and restaurant has the best BBQ you have tried?
My style is what I call Alabama style, traditionally in Alabama, you have a wood pit and shovel the coals underneath the meat, the fats off of the meat drip down into the coals and create a smoke that provides great flavor as it travels back through the meat. And it has to be oak and hickory mixed.
My favorite place so far is Big Bob Gibson's in Decatur.
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Post by 1949lions on Sept 20, 2018 21:51:24 GMT -6
I like Dreamland in Birmingham.
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Post by unafied on Sept 21, 2018 4:21:58 GMT -6
Other than someone's home cookin, what style and restaurant has the best BBQ you have tried? My style is what I call Alabama style, traditionally in Alabama, you have a wood pit and shovel the coals underneath the meat, the fats off of the meat drip down into the coals and create a smoke that provides great flavor as it travels back through the meat. And it has to be oak and hickory mixed. My favorite place so far is Big Bob Gibson's in Decatur. You like the white sauce? I’m a fan on chicken, but not pork. I’m surprised that “Alabama white sauce” has really started gaining notoriety. Places here in Chattanooga are starting to offer it now. As far as sauces I’m really into mustard-based, South Carolina style. I really can’t do anything too sweet anymore. I’ve been trying to eliminate as much sugar from my diet as I can, anyway. As as far as cooking I don’t usually do much of my own (with BBQ, anyway). I did buy a new Weber kettle this summer. I need to use it to try and smoke something at some point. I just don’t trust I can get the temp low enough, and consistent. My only true rules concerning BBQ are usually a.) it’s something you eat, not something you do, and b.) it’s pork. Get that Texas-style beef outta here.
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Best BBQ
Sept 21, 2018 5:28:21 GMT -6
via mobile
Post by brandon on Sept 21, 2018 5:28:21 GMT -6
Other than someone's home cookin, what style and restaurant has the best BBQ you have tried? My style is what I call Alabama style, traditionally in Alabama, you have a wood pit and shovel the coals underneath the meat, the fats off of the meat drip down into the coals and create a smoke that provides great flavor as it travels back through the meat. And it has to be oak and hickory mixed. My favorite place so far is Big Bob Gibson's in Decatur. You like the white sauce? I’m a fan on chicken, but not pork. I’m surprised that “Alabama white sauce” has really started gaining notoriety. Places here in Chattanooga are starting to offer it now. As far as sauces I’m really into mustard-based, South Carolina style. I really can’t do anything too sweet anymore. I’ve been trying to eliminate as much sugar from my diet as I can, anyway. As as far as cooking I don’t usually do much of my own (with BBQ, anyway). I did buy a new Weber kettle this summer. I need to use it to try and smoke something at some point. I just don’t trust I can get the temp low enough, and consistent. My only true rules concerning BBQ are usually a.) it’s something you eat, not something you do, and b.) it’s pork. Get that Texas-style beef outta here. I only like the white sauce on the chicken, that being said, I have tried it on the pork, and I can see why people are doing that, but it's not for me. If the pork is good, I dont use sauce anyway, if I'm having a sandwich, I usually just put coleslaw(mayonnaise style) and a slice of pickle on it. And as far as Alabama BBQ, I was not referring to the white sauce craze that started when I was a kid, if I can find the name of the book, it goes back to the early 1900's on styles of traditional BBQ and it stated what I was referring to as Alabama style. It also stated that most "styles" came from Alabama originally and they actually came from Caribbean immigrants that came through Mobile bay and spread throughout the South.
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Post by unafied on Sept 21, 2018 5:44:37 GMT -6
You like the white sauce? I’m a fan on chicken, but not pork. I’m surprised that “Alabama white sauce” has really started gaining notoriety. Places here in Chattanooga are starting to offer it now. As far as sauces I’m really into mustard-based, South Carolina style. I really can’t do anything too sweet anymore. I’ve been trying to eliminate as much sugar from my diet as I can, anyway. As as far as cooking I don’t usually do much of my own (with BBQ, anyway). I did buy a new Weber kettle this summer. I need to use it to try and smoke something at some point. I just don’t trust I can get the temp low enough, and consistent. My only true rules concerning BBQ are usually a.) it’s something you eat, not something you do, and b.) it’s pork. Get that Texas-style beef outta here. I only like the white sauce on the chicken, that being said, I have tried it on the pork, and I can see why people are doing that, but it's not for me. If the pork is good, I dont use sauce anyway, if I'm having a sandwich, I usually just put coleslaw(mayonnaise style) and a slice of pickle on it. And as far as Alabama BBQ, I was not referring to the white sauce craze that started when I was a kid, if I can find the name of the book, it goes back to the early 1900's on styles of traditional BBQ and it stated what I was referring to as Alabama style. It also stated that most "styles" came from Alabama originally and they actually came from Caribbean immigrants that came through Mobile bay and spread throughout the South. I agree that good quality BBQ doesn't need sauce, but I just love bold flavors. I like to put hot sauce on pulled pork sometimes. The hotter, the better. I can do ribs with nothing but a dry rub. But again, mustard sauce is my weakness and I try to usually have some on hand. Interesting bit of history on the true Alabama style. I knew that it had Caribbean roots but didn't realize a lot of it came up through Mobile. I have some hickory chips at home. Maybe I need to get some oak as well and try to throw a shoulder on the grill this weekend. Dang, it's 7:44 (Eastern) and I'm hungry.
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Best BBQ
Sept 21, 2018 6:18:11 GMT -6
via mobile
Post by brandon on Sept 21, 2018 6:18:11 GMT -6
I only like the white sauce on the chicken, that being said, I have tried it on the pork, and I can see why people are doing that, but it's not for me. If the pork is good, I dont use sauce anyway, if I'm having a sandwich, I usually just put coleslaw(mayonnaise style) and a slice of pickle on it. And as far as Alabama BBQ, I was not referring to the white sauce craze that started when I was a kid, if I can find the name of the book, it goes back to the early 1900's on styles of traditional BBQ and it stated what I was referring to as Alabama style. It also stated that most "styles" came from Alabama originally and they actually came from Caribbean immigrants that came through Mobile bay and spread throughout the South. I agree that good quality BBQ doesn't need sauce, but I just love bold flavors. I like to put hot sauce on pulled pork sometimes. The hotter, the better. I can do ribs with nothing but a dry rub. But again, mustard sauce is my weakness and I try to usually have some on hand. Interesting bit of history on the true Alabama style. I knew that it had Caribbean roots but didn't realize a lot of it came up through Mobile. I have some hickory chips at home. Maybe I need to get some oak as well and try to throw a shoulder on the grill this weekend. Dang, it's 7:44 (Eastern) and I'm hungry. Royal Oak lump charcoal does the best and mix it with hickory chunks.
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