the 4 types of american bbq

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which style do you prefer

  • north carolina style mustard/vinegar based sauce

    Votes: 0 0.0%
  • memphis style wet or dry rub or sauce

    Votes: 0 0.0%
  • kansas city style sweet or spicy based

    Votes: 0 0.0%
  • texas style -wood & meat maybe w/ marinade no sauce

    Votes: 0 0.0%
  • i don't care-i just love to cook & eat

    Votes: 0 0.0%

  • Total voters
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N C style for butts--most pork
sflquer finishing---

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texas style for beef and lamb

it was corky's at sams casino -tunica miss-just south of memphis that got me interested in electric smoked que
I agree but I have tried all and survived . I don't like the NC sauce . No sauce at all is my favorite for Texas style but the Memphis stuff is so damn good .......
I voted I don't care. all is good to me. But I do have a favorite that seems to pop up on the meat more often then not. sweet and HOT..must be a south west thing..
Well, sorta depends on what it be, pulled pork I like with a nice vinegar finishin sauce.

Ribs, sweet with a nice honey/butter glaze.

Brisket right off a the smoke, save the sauce.
As Travco says, Brisky right off the pit is best! Now, reheated isn't bad,but not like fresh,Ribs too! And a little sweet/butter is good for Ribs.
I'm fixin'ta go over to Wally World and pick up some of that stuff.I got $60 to spend on it(thanks to Hijo,left me some cash----he must REALLY want Brisket and Ribs)!!! Works for me,it's ALL good

Will try to get the Q-view generator working.Haven't posted much since the crash,so got my fingers crossed!

Have fun and,
Even though I spent 4 yrs in Memphis and had some great Q, it's all good to me. Each one has it's merit so I had to go for the last choice of "I don't care" I never cook something the same twice in a row any how.
Too funny BeerBQ...

ANYWAY, I too agree that the stigma of KC and SWEET SAUCE should just die....

AND YES, Arthur Bryant's is a great place, been there many a times myself. But like BeerBQ says, I wish I COULD spend a week there doing nothing but eating at the many places there. To quote Mike again, Gate's, Fiorella's Jack Stack, Wyandotte County BBQ, Hayward's, Quick's, BB's Lawnside, LC's, Rosedale BBQ.

I KNOW I would learn A LOT just from trying every ones different style and also know I wouldn't tour the city and come away with the notion of 'SWEET' in my head at all...

Good thread anyway, and my answer really is to shy away from SWEET, mostly cuz you cannot find many BBQ sauces without 'high fructose corn syrup' in them... even tho that was not the inventors original ingredient at all!!!!
Okay now, at least you got a couple of the "4 distinct types of american bbq" right, but you MISSED TOTALLY on the "North Carolina vinegar/mustard based sauce". Other than one or three Q-joints in North Carolina mustard is a foreign item. Mustard based sauce is a "SOUTH Carolina" item, NOT North Caroina. I've eaten at over 250 different Q-joints in North Carolina and I can count on one hand the number of times the barbeque has been served with mustard based sauce on it!

North Carolina is commonly known as "the craddle of Q" in the United States. Eastern North Carolina barbeque is predominantly whole hog with a vinegar & red pepper sauce on the meat, while Western North Carolina barbeque (better known as "Lexington" barbeque), utilizes mostly pork shoulders and a "dip" served either spooned over the pile of roast/smoked pork or served in a container on the side. This dip - made as Eastern style sauce first and then add tomato sauce/ketchup and brown sugar resulting in a slightly thin sauce fairly similar to a KC sauce, but MUCH thinner.

I just wanted to clarify, as it seems that most people NOT from the Carolinas don't know the difference.
Yep, NC is vinegar-based, SC is mustard-based, and I've seen sauces in LA that are mayonnaise-based.

I prefer a tomato-based sauce when I use one, but usually it's just so good without any sauce at all!
Meh, a good seasoning and some good smoke and you can leave the sauce at the door.
Only thing I think I even use BBQ sauce for is burnt ends and occasionally on some pulled beef or chicken but not on ribs.
Yepper, if the rub and smoke are good enough to put to the meat, the flavors of the finished product will speak for itself. If anything is added to my PP or PB, it's de-greased meat drippings...that's my "finishing sauce." I used to put fruit juices into my steam pans, and recently I'm finding we like the natural flavors of the meat and dry rub much more.

When I serve my meats to those who are about to partake of my creations for the first time, all I ask them is to take a bite before adding anything to it and then decide if they want to change anything. If the meat is moist, tender and tasty, there is no rule saying I need to add something...I say: if it ain't broke, don't fix it.

Everyone has differing opinions on what they like best, and much of this is based upon the regional traditional methods which they have been exposed to. I grew up in the absence of true Bbq, so I've had to experiment a great deal in order to find my niche...I cook without sauce, except for Burnt Ends/Fingers, also...mmm-mmm-great stuff...that's where I have to bend the rule, as they just wouldn't seem right without it.

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