When it comes to pork sandwiches I'd have to say NC.I'm a BBQ nut.I BBQ almost every weekend and I'd say with pork the vinegar sauce is always tops.When it comes to beef I like a Texas style sauce thats thin, tomato based and SPICY.BBQ doesn't always have to be sweet.

zom-zom wrote:None of the above.

"Enjoy" your disgusting, gloopy, sweetened and oversauced pig, I'll just take some decent free-range pork that's not covered in candy.

Southern states did not discover pork, they just ruined it.

Thank you.

Fucking shit causes wars 'round these here parts. Only good BBQ I done ever ated was my Uncle Bob's, and he be from all up yonder in that New York City. I tell you what and something else, that damn boy could wrassle some flavor outta pig's dead behind. Dry and tasty. WOOOO WEEE.

zom-zom wrote:"Enjoy" your disgusting, gloopy, sweetened and oversauced pig, I'll just take some decent free-range pork that's not covered in candy.

I'll ignore the bit about the South ruining pork, but there is truth to the above comment. Vinegar- and pepper-based sauces are good on smoked meat in moderation, although after a long day of drinking and barbecuing at my house, we have no interest in dousing the day's work in even an ounce of vinegar or ketchup.

Most barbecue around here is sauced to excess for my taste. I don't eat anything that's sweet, so that's not saying much, but sweeter sauces, in particular, mask the meat's flavor and compromise the texture of perfectly cooked meat. They can be a crutch for when a day of smoking runs too dry, which is understandable, but they can also be used as cover for inferior pork or cooking methods.

The Barbecue Joint in Chapel Hill is my favorite barbecue place because they use sauce as a garnish and just leave a bottle on your table in case you want more. With their electric oven, they are hardly purists, but the pork has good smoke flavor and is cooked perfectly, and their sides are excellent. I've never had crisper or garlickier green beans than theirs.

Actually, I guess I won't ignore it. The South is better at pork barbecue than any other part of the world because it serves it with those green beans, stone-ground cheese grits, collards, hoppin'john, biscuits, cornbread, tea, and hot weather. That's how I serve it, anyway.

Where does the Loose Meat Sammy fall in your list? Why don't you have Loose Meat?

whatever they put on the Zeppelin at Kumas, I'm good with that

Eastern NC.
PROPER Eastern NC BBQ.
Hands down.
Everyone else is just covering up their mistakes with sauce.

It's the only thing they do decently, actually.

-A

i see no mention of kansas city barbecue.

Could I put in a vote for Texas barbecue?

I mean I know they do more with beef, but those fuckers don't need no stinkin sauce. Beef brisket served on butcher paper is manna from heaven.

If I must go with a barbecue style that uses sauce, I'll second the choice of Kansas City. That is delicious stuff.

Kreutz Market, represent.

I am not opposed to TXBBQ, as long as you understand that brisket is something else entirely and doesn't belong in THIS particular discussion.

Kansas City is famous for its ribs, I thought. Also another discussion.

If you want to throw the doors open, then you need to also consider barbacoa from Mexico and Bulgogi from Korea.

I also had some smoked pork wrapped around shards of sugar cane on Argyle Street, purporting to be Vietnamese BBQ.

Smoked meat is good.

Next time you are munching on a nice BBQ pork sammich, just close your eyes for a sec and think of this