What is your favorite type of barbeque? As I understand it barbeque varies from region to region===Texas, Memphis, Kansas City, Carolina, etc? What are the major differences?

I was surprised to read that most of the ribs served in restaurants in the USA are imported from Denmark. Go figure.

Carolina.....gotta love it! and for best results use carolina treat BBQ sauce. Made right here in my Hometown!!

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Brandon



2008 S550
1957 Dodge D100
1967 VW Microbus 21 Window
2001 Suburban
2004 Beach cruiser bicycle
-----------------GO DUKE!-----------------

"It cannot be emphasized too strongly or too often that this great nation was founded not by religionists, but by Christians; not on religion, but on the Gospel of Jesus Christ. For that reason alone, people of other faiths have been afforded freedom of worship here." Patrick Henry 1776

Favorite style of BBQ, huummmmmm..... can I say all of them?

My favorite sauce is Scotts BBQ sauce from the Carolina (don't remember whether N. or S.). Chlestrol issues have severely reduced my consumption of BBQ.

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Jim

Barbecued Brisket of Beef

1 c White wine 1 tb Minced garlic
3 c Apple cider 1 tb Minced fresh ginger root
1/4 c Honey 1 tb Whole coriander
2 tb Dijon mustard 2 Sprigs fresh thyme
1/4 c Soy sauce 1 Brisket of beef (2-1/2 lb)
2 tb Brown sugar, packed

COMBINE WINE, CIDER, HONEY, mustard, soy sauce, brown sugar, garlic, ginger
root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket.
Cover tightly and place in oven. Turn oven to 350F and cook 1 hour. Remove
brisket from cooking liquid, cover and set aside. Transfer liquid to medium
pan and cook over medium heat until reduced to a glaze and thick enough to
coat back of spoon. Using covered grill, light about 12 charcoal briquettes
and add small piece of mesquite or other wood. Be sure to place charcoal
and wood to one side of grill. Arrange brisket on grill so that it is not
directly over burning wood. Paint it with some glaze. Place cover on grill
and smoke brisket 1 hour, turning meat and coating with glaze every 15
minutes. Add charcoal or wood, small piece at a time, if fire seems to get
too cold. Remove from grill, thinly slice meat against grain and serve.
Offer any remaining glaze on side.

YUM YUM

Although I like all forms.

The drop dead best place for ribs I have ever been is Dale's Bar B Q in Fort Pierce, FL, on Route 1 just south of town. Tender ribs and shaved pork barbq and the sauce is teriffic.

JCD

The best BBQ sauce is from Gates BBQ in KC the food is even better. Or here is my style
Steaks
soak in beer with KC seasoning for 5-6 hours
throw it on the grill and as they cook slowly poor beer on them.
Wait till you hear how I cook a turkey!
One Second that involves achool too.....

O ya I only use Nebraska beef!

What a waste of good beer

I soak my barbeque in beer..... but I do it internally!

It's not a waste when your eating it.

Thank God the EPA hasn't stepped in and put converters on our BBQ'ers

Try "Dreamland" BBQ in Tuscaloosa, AL (near the Mercedes plant).....very good!

i make my own bbq sauce too! i get a bottle of Bullseye, dump it into a container, add tabasco, then stir real good. everyone always says it's the best sauce they ever had

now i thought the topic was BBQ styles . something that's gaining popularity in these parts are brazilian bbq places. i like it but then i haven't met a bbq i didn't like...

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joE
1993 300e-2.8 - gone now <sigh>
"Do not adjust your mind, it's reality that's malfunctioning"
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Another vote for "Dreamland" in Tuscaloosa, AL for ribs. Tour the Mercedes plant, see a Crimson Tide game, and eat ribs at Dreamland. That is life at its best.

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• 2001 E320

I think its approiate the folder for this thread is on fire:p

I barbequed (smoked) a turkey for Thanksgiving, it was the best!