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 Pork,Beef,Chicken

Change Page: < 12 | Showing page 2 of 2, messages 31 to 42 of 42
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mr chips

  • Total Posts: 4715
  • Joined: 2/19/2003
  • Location: portland, OR
RE: Pork,Beef,Chicken Tue, 12/21/04 11:59 PM (permalink)
forgot to mention in my last post that I love the barbecue spaghetti at Interstate babecue in Memphis
 
#31
    carlton pierre

    • Total Posts: 2500
    • Joined: 7/12/2004
    • Location: Knoxville, TN
    RE: Pork,Beef,Chicken Wed, 12/22/04 8:57 AM (permalink)
    Some really good thought provoking posts here. I never gave much thought to the type of wood used but I can see now where it would make all the difference in flavors.
     
    #32
      verysleepy

      • Total Posts: 107
      • Joined: 9/30/2004
      • Location: New York, NY
      RE: Pork,Beef,Chicken Wed, 12/22/04 9:26 AM (permalink)
      I love them all! Maybe because I was deprived- living here in NY. It has only been in the last 5 years, that we have traveled to many of the BBQ havens across the country. We have not gotten to Kansas City yet. But, in each place we have learned to appreciate the area's specialties.

      In Memphis- the ribs reign supreme- as we even went to the Memphis in May competition.
      In North Carolina- the pulled, chopped pork was devine, especially with those addictive hush puppies, and
      In Texas- yes, of course- the beef is paramount- but they did a great job on some pork too. We had started in the Dallas area, and then down to Taylor, and Lockhart for the GREAT stuff. I will forever have memories of eating a pork chop at Kreutz's with only my fingers and a plastic knife. To hell with the cutlery!

      And now- we have an inkling of hope with the new bbq place in NY- Dinosaur. I have posted my initial reaction to the place, and hopefully will be returning this weekend. I mention it because- shockingly- Dinosaur produced some of the best BBQ chicken I have ever had. Previous tries at other bbq places had not yielded the best results... but Dinosaur????????.. Can't wait to try again.

      Nadine
       
      #33
        ScreamingChicken

        • Total Posts: 4737
        • Joined: 11/5/2004
        • Location: Stoughton, WI
        RE: Pork,Beef,Chicken Wed, 12/22/04 11:01 AM (permalink)
        quote:
        Originally posted by UncleVic

        quote:
        Originally posted by chickencoop

        Growing up in St. Louis I was exposed to all types of BBQ and enjoy all. Now living in Wisconsin I miss BBQ Pork steaks. Are Pork steaks popular any where else but St. Louis?

        Around here (Michigan), if you happen to find them in a restarunt, they are pan fried... Yet to see a BBQ'd one unless it came off my grill...

        I'm in southcentral WI (Madison area) and while it's fairly easy to find pork steak in the grocery stores (I like to stock up when it's on sale) I've hardly ever seen it on a restaurant menu. I enjoy grilling it when the weather permits and broiling it when I'm forced to cook indoors...

        And to answer Carlton's original question, pork is what first comes to mind when I think of barbecue but I'll cook and/or eat chicken, beef, and fish as well and I really don't have a favorite.

        Brad O.
         
        #34
          Rocketeer

          • Total Posts: 4
          • Joined: 1/7/2005
          • Location: Barnegat, NJ
          RE: Pork,Beef,Chicken Fri, 01/7/05 1:02 PM (permalink)
          BBQ = Pulled Pork. Period.
           
          #35
            renfrew

            • Total Posts: 696
            • Joined: 4/29/2003
            • Location: Providence, RI
            RE: Pork,Beef,Chicken Fri, 01/7/05 1:08 PM (permalink)
            I think chicken or beef first because I dont eat pork.
             
            #36
              southerncomfort

              • Total Posts: 2
              • Joined: 1/8/2005
              • Location: Powell, TN
              RE: Pork,Beef,Chicken Sun, 01/9/05 8:37 AM (permalink)
              I'm a pulled pork and rib guy. Every weekend I'm entertaining friends and family at my house for some pulled pork and ribs. It's giving me the catering bug though....
               
              #37
                Scott -- DFW

                • Total Posts: 34
                • Joined: 1/10/2005
                • Location: Dallas, TX
                RE: Pork,Beef,Chicken Mon, 01/10/05 2:15 PM (permalink)
                Texas barbecue is very diverse, contrary to some stereotypes. Last Saturday alone, on a trip to Llano (pop. 3,000), I had brisket, turkey sausage (and jalapeno-swiss turkey sausage), beef ribs, spare ribs, pork loin, sirloin, pork steak, and cabrito. Other offerings that I passed on (due to limited stomach space) were beef sausage, hot links, ham, turkey breast, double-cut pork chops, chicken, and some beautiful prime rib.

                Techniques and fuel sources also vary wildly. Everything I had on Saturday was direct heat from mesquite. But if I'd driven a couple hours east, everything would have been indirect heat from post oak. Farther east would have resulted in hickory and pecan, with indirect heat and, sometimes, steaming in foil.

                Scott
                 
                #38
                  tsores

                  • Total Posts: 653
                  • Joined: 8/27/2001
                  • Location: Evanston, IL
                  RE: Pork,Beef,Chicken Mon, 01/10/05 3:57 PM (permalink)
                  What kind of meat depends on the local offerings. In Chicago, my hometown, BBQ is usually ribs which I find rather boring. I prefer rib tips.

                  In the Texas and KC area, I prefer beef, especially brisket. Sausage in Texas is also a winner.

                  Never had it but I look forward to mutton in KY.

                  Chicken? I like it but I don't think of poultry as being "real" BBQ.
                   
                  #39
                    tiki

                    • Total Posts: 4135
                    • Joined: 7/7/2003
                    • Location: Rentiesville, OK
                    RE: Pork,Beef,Chicken Mon, 01/10/05 5:31 PM (permalink)
                    Pork,beef,chicken--YES--and mutton and cabrito and ducks and bluefish and salmon and shark and bonita and bologna and potatos and peppers and onions and .........long and slow and smokey will make cardboard taste good if its done right!
                     
                    #40
                      leslie1787

                      • Total Posts: 105
                      • Joined: 4/13/2004
                      • Location: clarksville, TN
                      RE: Pork,Beef,Chicken Tue, 01/11/05 12:35 AM (permalink)
                      Has anyone mentioned bologna yet? I guess that would most likely be pork wouldn't it?
                       
                      #41
                        renfrew

                        • Total Posts: 696
                        • Joined: 4/29/2003
                        • Location: Providence, RI
                        RE: Pork,Beef,Chicken Tue, 01/11/05 9:59 AM (permalink)
                        Bologna to me means all beef!
                         
                        #42
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