Up north they used to call Sloppy Joe a Barbeque sandwich. Not quite as bad as "across the "Red river" I guess but close.That makes no sense, since I know for a fact that a Sloppy Joe is a triple-decker sandwich consisting of rye bread with swiss cheese, coleslaw, Russian dressing, and some combination of deli meats like corned beef, pastrami, smoked turkey, or ham. Best if made the day before, wrapped tightly in foil and left in the fridge overnight.
I was just about to ask him to define "sloppy joe."
I've had BBQ in Texas, Memphis, and NC. I loved them all, but the Texas brisket wins my vote. Also love barbacoa. What I've never tasted a good example of is the St. Louis style, and for the most part that's all you can get around here. There are some local 'Q joints that serve various styles of dry rub, but nothing to write home about. For the most part, STL-style seems to be a cheap and easy way for fair-to-middlin' eateries (of which we have plenty) to pass off a dish as "BBQ" to fill out a menu. Kind of the way the only "hot wings" you can get around here are chicken nuggets smothered in Frank's.
Pizza... I dunno. NY style was an acquired taste for me. I was always a Chicago-style fan. The grease is what took some getting used to. But with either style, if you get it right, it's fantastic. If you get it wrong, it's a disaster. But saying deep-dish "isn't pizza" is ridiculous unless you are the one person in the world who can accurately trace the lineage of "real pizza."
And California roach cart tacos are the best fast food taco in existence. Which is good, because your pizza sucks, and I never even saw a BBQ joint.