Joseph wrote:
Hey Folks,

I am thinking about using all the different styles of BBQ I am
aware of to create a log and help decide which I prefer best. These
are the one I am aware of...

1) Southwest BBQ - Just about anything slow cooked over open
fire, adjustable height grilling grate. Frequent basting and turning.

The kind of southwest style you're referring to is more rotissere-grilling
than bbq.

2) Texas BBQ - Dry rubbed brisket and sausage, mesquite smoked
low and slow (mostly) with out mopping or sauce.

Most Texas joints use pecan or oak, not mesquite.

3) Kansas City BBQ - Spare Ribs and now briskets smoked with a
thick sweet sauce. It isn't BBQ until the sauce is added. Hickory
and Oak wood I think.

There is really no such thing as a KC style. KC is the *******
conglomeration of all styles which originated from other locations.

4) Memphis BBQ - Smoked low and slow dry rubbed or wet with tangy
tomato based sauce (they can't decide)

5) North Carolina BBQ - (east) Spicy vinegar based sauces added
to hickory smoked pulled pork shoulders and served on a bun w/slaw -
(west) "Pork Butt" with tomato/vinegar sauce and hickory smoke.

I haven't ever tried the boil and grill/smoke method yet either. Is it
worth a try and where does it come from???

Boil and grill? That originates in hell. It sure the hell ain't bbq.

Good luck with the log. I tend to enjoy good bbq wherever I go, and tend to
think that whatever good bbq I have in my mouth at the time is the best.
:-)

Dave www.davebbq.com

What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan