Best states for barbecue graphic

[Snagglefoot]

Ok, call me a heathen, but here is my store bought BBQ stash that I only buy when on sale. It happens to include “ Carolina Gold “ sauce.

 

[loneryder]

Interesting graphic. If the graphic is accurate, I suspect it must be in a macro basis. I am sure every state has an outstanding barbecue joint or two

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I used to travel southern Va and was always on the lookout for a BBQ joint. I wanted to find the best ones. Some of the best were in concrete block buildings in the middle of nowhere. Ones that are advertised on highway signs usually aren't very good.

 

[loneryder]

Whenever I find a GOOD BBQ place in WA state, I say "you ain't from around here, are you?"

And I guaraaaaaaaaaaaanteee that place will not last 6 months.

Because the idiots, the dolts, the people born with zero taste buds, the mentally lame, the ignorant, the fat, the gutless, the stupid people in the PNW don't even know what tastes good and is worth paying money for.

Map is 100% accurate there.
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It is very much macro, and very wrong on Nevada. That's just not right.

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Bring back the Armadillo!

My old town for 15+ years

https://seattlebloggers.com/armadillo-bbq-duvall-restaurant-attitude/

Traveling across country you will see signs Carolina BBQ, Maryland crab cakes etc. It's all BS!

 

[SC Maintenance]

Respectfully, I’ll disagree! I’m shocked that you being from S.C. would make this heretical implication! Yellow mustard bbq sauce is most definitely a regional S.C. thang! Being a native North Carolinian I had never tasted pork bbq with a mustard based sauce until I visited a relative in Columbia, S.C. about 40 years ago. They raved about a local bbq restaurant which I can’t remember the name of but I do recall a huge confederate flag flying out front. I tried hard to be diplomatic and said that the sandwich was ‘nice’ all the while trying not to heave it all out on the table in front of me. N.C. has generally two bbq sauces. Eastern vinegar based style and Western/Lexington Ketchup and brown sugar based style. I95 is effectively the DMZ in a centuries old bbq war that still rages on in N.C.

Your thinking of Maurice's bbq I think? I agree with your taste, not my thing. I have never seen mustard based anywhere else in South Carolina outside of Columbia - so perhaps we have contained the virus there.

https://www.wyff4.com/article/confe...removed-from-columbia-bbq-restaurants/7006163

My favorite in these parts is Scott's in Hemmingway which does vinegar based, or Home Team here in Charleston which is tomato based, although they also do a white sauce that is good.

 

[Hermann]

Yep, their 'burnt ends' end up being just a sauce delivery mechanism.

Go to the small chain Smokehouse or Jack Stack location and order your Burnt Ends lightly burnt with no sauce and they are wonderful. Tender and with lots-0-rub still on them. Burnt Ends should not be small lumps of charcoal. Burnt ends done right are gourmet food. Nothing wrong with sweet sauce if the rub is a good match to tame the sweetness a bit. On pork steak (it's a mid America thing) I like a sweet and peppery sauce that forms a glaze on the meat. Mmmmm

 

[burbguy82]

Interesting graphic. If the graphic is accurate, I suspect it must be in a macro basis. I am sure every state has an outstanding barbecue joint or two

View attachment 255215

where did you get this graphic?

 

[gman2304]

Some of the best were in concrete block buildings in the middle of nowhere. Ones that are advertised on highway signs usually aren't very good.

Agree! Sonny’s bbq in Florida comes to mind!

 

[Hermann]

A test of a good BBQ joint is the pork links. A lot of places have no idea what pork links are supposed to taste like.

The Jack Stack locations have wonderful smoked sausage, and they slice it horizontal if you ask. Makes a sandwich much easier to build and eat.

 

[I<3oil]

Enlighten us please…

Look at all the states in green and then look at KS and as much as it pains me to say, OK. That's all you need to know.

 

[Egg_Head]

My favorite in these parts is Scott's in Hemmingway which does vinegar based, or Home Team here in Charleston which is tomato based, although they also do a white sauce that is good.

I lost some respect for Scott's once they went gentrified and opened a place in Charleston. They were never the same after the NYT article on them broke and all sorts of BBQ infidels would seek it out in Hemmingway. Cooper's Country Store has very serviceable BBQ in Salters, does not need sauce as the red pepper gives a nice kick.

 

[rijndael]

Go to the small chain Smokehouse or Jack Stack location and order your Burnt Ends lightly burnt with no sauce and they are wonderful. Tender and with lots-0-rub still on them. Burnt Ends should not be small lumps of charcoal. Burnt ends done right are gourmet food. Nothing wrong with sweet sauce if the rub is a good match to tame the sweetness a bit. On pork steak (it's a mid America thing) I like a sweet and peppery sauce that forms a glaze on the meat. Mmmmm

I don't order them out anymore, I just make them myself. Too many times it's pork belly, not the point edge on a brisket. This was the last brisket attempt, the burnt ends didn't make it past the cutting board.

 

[GON]

where did you get this graphic?

From Ann Selzer of Selzer and Company.

 

[SC Maintenance]

I lost some respect for Scott's once they went gentrified and opened a place in Charleston. They were never the same after the NYT article on them broke and all sorts of BBQ infidels would seek it out in Hemmingway. Cooper's Country Store has very serviceable BBQ in Salters, does not need sauce as the red pepper gives a nice kick.

I didn't even know they had a place downtown Charleston. I thought it was Anthony Bourdain that outed them?

Do they run it themselves, or just license the name? It can't be the same downtown - they would need a power plant grade scrubber on the smoker, and they would get fined by the health department for selling carcinogenic smoked meat.

Of course its the same everywhere. Once the tourists know and they go high volume - there done. Full Moon in Birmingham, Rendezvous in Memphis, Shane's rib shack outside of Atlanta.

 

[AZjeff]

True, but it's so far out in the left field, and wrong, there's no need to even address it.

What qualifies you to determine good bbq?

 

[rijndael]

What qualifies you to determine good bbq

“Trust me, bro”

 

[97prizm]

Ya got that right. Occasionally a decent BBQ pops up in Vegas, but a few months later it's been dragged down to the level of the rest of them. There is one exception but it still pales in comparison to Texas BBQ.
I've tried BBQ in Georgia and the Carolinas and IMO it's terrible. Tastes like pig boiled in lard with vinegar poured all over. On the other hand, every place I've tried in the greater Dallas area has been a little bit of heaven. You can keep what passes for BBQ in the deep South and I'll take Texas any day.
I'm embarrassed to say I've reduced my own BBQ output dramatically. With no kids living with us anymore too much of my production goes to waste. I didn't even smoke a turkey this year on Thanksgiving for the first time in over 25 years.

You'll have to hit up Kentucky bbq. Monroe county has a thin hot dip, Owensboro has burgoo and mutton which when cooked over hickory for many hours basted with black dip loses its gaminess.

 

[Pablo]

You'll have to hit up Kentucky bbq. Monroe county has a thin hot dip, Owensboro has burgoo and mutton which when cooked over hickory for many hours basted with black dip loses its gaminess.

I'm moving!