@TheFLP I am not sure about brands, or have not had on that stuck out, but I make my own. Dead simple. 1 C mustard, 1 C apple cider vinegar, 3/4 C brown sugar (or reverse amounts of sugar and vinegar, I cannot remember but it is good either way), half an onion and a clove or two of garlic sauted in butter, salt, pepper, and hot sauce to taste. Simmer it all together for 30 minutes.
But at home I usually use the zesty tomato based sauces. Not very sweet, a nice bit of spice, layered on over and over until it’s built up a delicious thick caramelized coating. Mmmmm. Barbecue.
@Barney KC gets mad respect because I love me some burnt ends! Had some from Gates when I was passing through and was not disappointed. A little taken aback with how ordering by yelling from basically the front door was a thing, maybe, but I left deliciously full at the end.
Spear ribs cut St… Louis style, dry rub only, reapply 20 minutes before done!!
Pork steak and creamy coleslaw.
Pork steak Seared on hot grill then simmered in maull’s mixed with 24oz Busch for an hour or 2… that’s my favorite style
MemphisStLouis style maybe
Carolina BBQ is vile. Texas and Memphis style are close enough to be considered variations on a theme. Korean is completely different. Kansas and Nebraska I don’t know anything specific about so I don’t have any input there. But I definitely want nothing to do with Carolina style vinegary mustardy watery garbage.
… this is the toughest one I’ve had to answer. #1 for me is Korean. However, if we remove that one I’d have to say in order: Texas, Carolina, Memphis, St. Louis, Kansas City.
I live in East TN – there’s a place called Ridgewood. Whatever that’s classified as – that’s the best I’ve ever had (and I’ve had BBQ from a lot of regions).
@InnocuousFarmer@Targaryen I would like to take a moment and clarify something about white barbecue sauce.
It is actually (thankfully) confined to far northern end of the state.
I spent the majority of my young life in the state of Alabama and had never even heard of “white barbecue sauce” until I was in college.
I like the BBQ in my backyard the best.
@jsh139 That’s a grill.
I can probably tell the Korean apart. The rest are just BBQ… I guess I’m not a sophisticated connoisseur…
@shahnm The dry rubs hurt more than the wet rubs That’s all you need to know
I’m still looking for a barbecue sauce that’s not particularly sweet and has a smokey flavor to it.
@TheFLP You should look into Carolina sauces. Mustard based and so fucking good. Not sweet in the slightest and so savory good.
@TheFLP
Maull’s bbq sauce
Mixed with a little Busch beer
@TheFLP liquid smoke, favorite whiskey, tomato paste, a little imagination with spices and sugars and whatnot and you’ll have a damn fine bbq
@LordSalem
I’ve experimented with different things, but haven’t hit on the True One BBQ Sauce yet.
@ragestuff
Didn’t know St Louis style sauce was a thing — I’ll give it a try!
@dangerweasel
I’ve read about Carolina-styles sauce, but I can’t remember if I’ve had it. What’s a representative brand?
@TheFLP I am not sure about brands, or have not had on that stuck out, but I make my own. Dead simple. 1 C mustard, 1 C apple cider vinegar, 3/4 C brown sugar (or reverse amounts of sugar and vinegar, I cannot remember but it is good either way), half an onion and a clove or two of garlic sauted in butter, salt, pepper, and hot sauce to taste. Simmer it all together for 30 minutes.
@ragestuff
Maull’s lived up to its reputation. It’s still got molasses in it, but that’s not the flavor that stays with you.
Bubba’s boneless BBQ ribs are the easiest, and I am lazy, so that is my choice.
Thai or Korean.
But at home I usually use the zesty tomato based sauces. Not very sweet, a nice bit of spice, layered on over and over until it’s built up a delicious thick caramelized coating. Mmmmm. Barbecue.
Colorado - made with soy sauce
Memphis BBQ, son!
@CraigDanger Yep
The omission of Memphis style is perhaps Mediocre’s most shameful display ever.
Yes, even more shameful than the candy corn, the speaker docks, or the webcam/lantern mixup.
@lljk You are absolutely correct. Meh should replace Texas with Memphis because Texas style is pretty worthless.
Of course neither beat Kansas City.
@Barney I didn’t know Kansas BBQ was purple.
@lljk Totally agree.
@hchavers Haha. There’s a lot that people don’t know about Kansas, but purple BBQ (yuck) is not one of them.
@Barney KC gets mad respect because I love me some burnt ends! Had some from Gates when I was passing through and was not disappointed. A little taken aback with how ordering by yelling from basically the front door was a thing, maybe, but I left deliciously full at the end.
@djslack Wow, a Texan who is willing to admit he likes KC BBQ?
@Barney I’ll thank you for not calling me a Texan
I’m a Louisiana boy. Even if people think my end of the state is basically East Texas.
I did vote for Texas BBQ, though. But really I’m hard pressed to find BBQ I don’t like. Even Alabama white BBQ chicken.
@djslack My humble apologies. No wonder you are so reasonable and that I like you.
Edit: My search for a rational Texan continues.
@Barney
/giphy purple apology accepted
TIL I need to eat more barbecue.
St. Louis style ribs.
Hmmm… I hate how its called NC bbq. SC is the birthplace of modern BBQ.
SC mustard based sauce
As far as American bbq goes, whichever is the one that’s more vinegar and spicy than sweet.
@Seeds That’s Eastern North Carolina. Made with cider vinegar and hot sauce.
Brazilian! Nothing better than a rodizio style bbq.
Spear ribs cut St… Louis style, dry rub only, reapply 20 minutes before done!!
Pork steak and creamy coleslaw.
Pork steak Seared on hot grill then simmered in maull’s mixed with 24oz Busch for an hour or 2… that’s my favorite style
MemphisStLouis style maybe
Texas - brisket - smoked low and slow. That stuff don’t need no stinking sauce!
What the heck is “Nebraskan” BBQ anyway?
@regnowsin I guess it’s a well kept secret.
@Barney @regnowsin y’all haven’t ever grilled ears of corn?
Carolina BBQ is vile. Texas and Memphis style are close enough to be considered variations on a theme. Korean is completely different. Kansas and Nebraska I don’t know anything specific about so I don’t have any input there. But I definitely want nothing to do with Carolina style vinegary mustardy watery garbage.
@infornography Memphis = Pork. Texas = Beef. Sauce flavors are relatively close, but Memphis is usually a bit sweeter.
… this is the toughest one I’ve had to answer. #1 for me is Korean. However, if we remove that one I’d have to say in order: Texas, Carolina, Memphis, St. Louis, Kansas City.
I live in East TN – there’s a place called Ridgewood. Whatever that’s classified as – that’s the best I’ve ever had (and I’ve had BBQ from a lot of regions).
Corky’s is good too but nothing beats Ridgewood
@capguncowboy My photo above is from dinner at Corky’s. Yeah, that was almost magical.
Where’s the “All of it” option. I vote for all the BBQ in my belly.
I have no idea what’s the difference between any of these.
@katylava some are sweet, some are spicy, some are vinegar-y (not a real word).
@katylava @zinimusprime
Wha? Vinegary is totally a real word.
@katylava @TheFLP I feel so much better about myself now.
I’m personally a huge fan of the Argentine Asado.
@madtippetts69 I didn’t know what this was so I looked it up. If this is anything like a Brazilian BBQ restaraunt, I’m in.
Do any of these not involve pouring a bucket of molasses on otherwise entirely acceptable meat?
@InnocuousFarmer Probably some Carolina BBQs. Mustard or tomato/pepper styles.
Also the outlier of Alabama “white bbq sauce.”
@InnocuousFarmer @Targaryen I would like to take a moment and clarify something about white barbecue sauce.
It is actually (thankfully) confined to far northern end of the state.
I spent the majority of my young life in the state of Alabama and had never even heard of “white barbecue sauce” until I was in college.
Why do you make me choose?!? I refuse.
Best place hands down is B’s in NC. Food is amazing and get there early because they sell out. No website but here is the online review
Brisket