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.

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

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.

Yeah, we just got our first briskets last week here in KC.

Barbecue is barbecue, a cooking process. Good sauce on barbecue is nice too,
That is, if the barbecued meat you put it on is good.

We're even allowed to have chicken and pork in KC.

And we have some other kinds of trees around here too.

;-)

MBKC