Greg Leman said on 8/8/2004 6:57 PM:
> "ToLo" > wrote in message
> ...
>
>>>This guy has put together a pretty good site on eastern Q:
>>>http://bbqpossum.8k.com/#eastern
>>>
>>>
>>
>>Why would I put ANY credence to what a person writes when their stated
>>only knowledge of Texas Style Barbecue is as quoted from their site:
>>
>>" Award winning Texas style BBQ, which means meat (including beef?!)
>>slow cooked and sliced down into big pieces and served with a ketchupy
>>red sauce. Folks in Texas are so nice that we hate to say anything bad
>>about their barbecue, so we won't say anything more. "
>>
>>Obviously a friggin' moron who knows absolutely NOTHING about barbecue
>>especially that from Texas.......
>
>
> Because the web site is about Eastern NC Q?
>
> Arguing Texas vs Carolina Q is like arguing Chardonay vs Merlot. It just
> isn't comparable. I saw this quote a few years back: Telling one man your
> favorite barbeque is better than his is kind of like saying "My wife is
> better than yours," only more personal.
>
The quote was his. I didn't knock NC Q. No, I like Q made virtually
everywhere and even in Eastern NC. I had some great Q in Charlotte just
a few months ago. My complaint is that he made a grossly erroneous,
generalized statement about Texas Barbecue that certainly wasn't
descriptive of the vast majority of Q that I have eaten in Texas.

I'm in CA right now on a trip and have tried Q in at least a dozen
places here. Most was bad or mediocre but there were a few good
exceptions. I certainly wouldn't prop myself up as an expert in CA Q.

And please, ordering Q without asking for the sauce on the side? A fair
number of sauces that I have tried, EVERYWHERE, are pretty bad. A lot of
the time, the meat is pretty tasty but the sauce would have ruined it.
Did run into an exception the other day here in CA where the sauce was
exceptional but the meat was so, so. My preference is no sauce if the
meat is any good.

I travel a lot so get to try Q all over the country. Generally on an
expense account and so get to eat out a lot, and stay in a hotel in an
area for a long enough period of time to sample the cuisine.

He wants to describe Texas barbecue, all he has to do is take a little
trip along I10 or I20 or I290 or I59 or I45 or almost anywhere and stop
at any of the many great places that line them.

Eating Q at a Sonny's in Anniston, Alabama certainly doesn't give you
the expertise to describe all of Alabama Q as lousy. Right down 20 from
there in Tallapoosa, Al, there is a great smokehouse place that I would
never dream of passing without buying one of their smoked hams and a
mess of Q. Great ribs. I ate some great Q in Charlotte but there IS a
Sonny's there also and their Q is inedible. I wouldn't dream of
generalizing by using Sonny's stuff as an indicator of NC Q.

Lulling, Texas has some great Q. Heck, there is a little shack on I10
called Joels that is awesome and there are thousands of places just like
it in Texas. A lot of them are small. Good homemade stuff. You buy it
when it is ready and when it is gone, it is gone.

Nor does eating in an Amarillo barbecue joint give you the ability to
generally describe all the Q in Austin, or Dallas or even Houston almost
1000 miles away..