Food Network Challenge:Memphis in May BBQ

These shows are corny as hell, yet I can't stop watching. Some of those guys think they're Lebron freaking James.
 
While in the Army, I lived in Alabama and NC and have live near Nashville as well-- pulled pork is not bar-b-q

WHile in NC, I was looking for brisket-- they don't carry it in stores, so I went to a meat market and the guy asked
" you a jew?"--I was amazed-- they don't do brisket East of the Mississippi

Now I smoke a good Pork rump roast--like a brisket and I like them better than brisket-- lean and mild-- but while in TN-- my neighbor had some and said--that doesn't taste like bar-b-q-- too smokey. And I went to this place that said Tx style bar-b-q and they had brisket cooked like pulled pork--- like eating pot roast

There is one good place in Nashville-- a real Texan-- Judge Bean's-- he drives to Tx to get Mesquite--- he smoked tamales-- those are good

oasis in a desert
 
I saw one of those shows once. I don't watch them anymore. It hurts my heart.

Hey, I am a "to each his own" kinda guy. I know that they do different things to ribs, but last I heard, to bbq them, you at least had to use smoking as the primary cooking process. When I saw boiling on the table as a technique, I checked out.

Sauce is okay. Apple juice is okay. Etc. Maybe not my cup of tea, but in the realm of "to each his own." But boiling meat? Nope. Not gonna watch that abomination. It's fine when you're making stew, not when you're making cue.
 
If he watched this show, BrisketTexan is probably catatonic in front of his TV with his eyes bulged out and his mouth open.
 
I saw them do something like this about a year ago. I was uphauled.

I actually like pulled pork and consider it to be BBQ, but you don't have to boil it or steam it or any of that other nonsense. You can basically cook a pork butt in roughly the same manner as a brisket, and it will be fall-apart tender when it is done. Then, if you want it to be similar to the Carolina style, you can mix it with a sauce and put it on a sandwich. Personally, I prefer to just eat it straight, or maybe put in on a single piece of white bread with some jalapenos and onion, the same way I eat chop.
 
I do a great pulled pork that is slow smoked just like a brisket. In fact, Alton Brown did a smoked pork butt just last night on Good Eats. It's great stuff and definitely BBQ. Not as good as brisket mind you, but damn good.
 
Yes. but I drew the line at the one pit crew that was using f'n grape jelly. Grape jelly?

They did say the trend right now was for sweet BBQ. I can tolerate a very small amount of brown sugar in the sauce. I still want sauce to have more of a meaty flavor than taste like you are eating a bowl of syrup.
 
Kind of like when Ron White was questioning Cincinatti's claim to having the best chili in the world. He asked if they let anyone from Texas know about it 'cause I could give a mexican a goat and an onion and he'd whip your ***".
 
a lot of those guys don't normally cook pork, but since that is the norm in the local area...that is the meat of choice for the competition.

I think what is worse is that on another show on the Food Network, they were showcasing Texas BBQ. I was excited until they spent most of the show talking to A. A guy who is a chef at an upscale restaurant who makes "pretty bbq" and B. A restaurant that focuses on cheap chicken

Neither of these is what i would consider typical Texas BBQ. This is a crime to showcase this to the country as Texas BBQ.

The first guy was wearing a polo shirt and khakis, cooking inside of a kitchen and spent more time making the dish "presentable" than actually cooking.

just wondering.....what do people, not from Texas, cook at family reunions?
 
Hey, I like burgers and dogs as much as the next guy. They have their time and place. But, of course, they're not barbeque.
 
Pork BBQ rules! Sorry folks. Grew up east of the Mississippi (born in Memphis) and it definitely beats out brisket. My dad was actually a judge of BBQ sauces one year during Memphis in May. A whole month dedicated to BBQ - what's better than that?? (don't say a month of brisket cause I know you will
wink.gif
) My brother's in-laws are part of an award winning BBQ sauce team from Decautur, Alabama.

You can find brisket east of the Mississippi btw. My husband would get them all the time and cook them on our smoker during the summer. Actually pretty damn good brisket too.
 
Pork cue is fine. Some of it is even great. A good smoked pork butt, or some baby backs (Pescado Rojo NAILS these), is a thing of greatness.

But a good smoked brisket is sublime. It is a thing of transcendent, smoky goodness. It is barbecue.

If you are grading your cue based primarily on the sauce (note that I am not so extreme as to say that sauce never has a place on the table), as is indicated by a month-long judging of sauces, and an award winning SAUCE team, well -- you're missing the point.

That's like grading sex based primarily on the hairstyle of the other party. While a nice handful of long hair can enhance the experience, that ain't what it's all about.

Cue is all about the meat. And when that's the case, a brisket smoked long and slow is the benchmark. It's the cheese enchilada plate of barbecue.
 
I watched the Ribeye steak challenge. Dayum that one made me hungry, seeing hundreds of ribeyes being seared on the grills....

As far as the BBQ, to each his own, like Brisket says...
 
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