Dave Bugg wrote:
Nunya Bidnits wrote:
Dave Bugg wrote:
Nunya Bidnits wrote:
Dave Bugg wrote:
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.


FYI KC was the intersection of many cattle drive routes and a
rancher's market dating from the early west, and that is where KC
barbecue originated... . in KC.

Right, which came from texas, along with pork bbq from the
southeast. KC is a crossroads for all styles 'cause the pit-masters
who originated those styles migrated into KC.

That makes a lot more sense than "******* conglomeration".

OK, but it means the same :-)

You gots a defective dictionary. ;-)


One prominent regional style that the OP neglected to mention is
around Kentucky, where mutton is king.

Yum! Some of the Q restaurants around here used to offer it but its all but
disappeared. Is the KY version real salty?

MartyB