Author Topic: I need a sword...  (Read 9420 times)

Offline tubercle

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Re: I need a sword...
« Reply #105 on: December 01, 2011, 03:45:19 PM »
Here's a short synopsis of BBQ.

Barbecue varies by region, with the four main styles named after their place of origin: Memphis, Tenn.; North Carolina; Kansas City; and Texas. Memphis is renowned for pulled pork-shoulder doused in sweet tomato-based sauce (eaten on its own or as a sandwich). North Carolina smokes the whole hog in a vinegar-based sauce. Kansas City natives prefers ribs cooked in a dry rub, and Texans ... well, Texans dig beef. Eastern Texas' relative proximity to Tennessee puts it in the pulled-pork camp, but in the western segment of the Lone Star State, you're likely to find mesquite-grilled "cowboy-style" brisket. Locals defend their region's cooking style with the sort of fierce loyalty usually reserved for die-hard sports fans. Just as you're better off not mentioning the Yankees to a Red Sox fan, it's probably best not to proclaim your love for Texas beef to anyone from Tennessee.

Wherever you may be enjoy the Q.  8)



 You left out South Carolina...maybe on purpose. ::)

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Offline weazletoe

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Re: I need a sword...
« Reply #106 on: December 01, 2011, 06:44:00 PM »
Anyone have a recipe for a good BBQ turtle? Or how bout a turtle taco? Maybe I could just take a fish taco recipe, and replace the fish with turtle? OH! Or what about a BBQ turtle pizza, with bacon!!! Now that would be awesome!!
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Online Mark G

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Re: I need a sword...
« Reply #107 on: December 01, 2011, 07:19:44 PM »
Deep-dish Chicago pizza is great, but not the best the city has to offer. Find a small, hole-in-the-wall kind of place owned by a crabby, old, chain-smoking Italian. Order a thin-crust pizza, and then tell me Chicago is 2nd best.
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Offline bluesman

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Re: I need a sword...
« Reply #108 on: December 01, 2011, 07:24:38 PM »
Here's a short synopsis of BBQ.

Barbecue varies by region, with the four main styles named after their place of origin: Memphis, Tenn.; North Carolina; Kansas City; and Texas. Memphis is renowned for pulled pork-shoulder doused in sweet tomato-based sauce (eaten on its own or as a sandwich). North Carolina smokes the whole hog in a vinegar-based sauce. Kansas City natives prefers ribs cooked in a dry rub, and Texans ... well, Texans dig beef. Eastern Texas' relative proximity to Tennessee puts it in the pulled-pork camp, but in the western segment of the Lone Star State, you're likely to find mesquite-grilled "cowboy-style" brisket. Locals defend their region's cooking style with the sort of fierce loyalty usually reserved for die-hard sports fans. Just as you're better off not mentioning the Yankees to a Red Sox fan, it's probably best not to proclaim your love for Texas beef to anyone from Tennessee.

Wherever you may be enjoy the Q.  8)



 You left out South Carolina...maybe on purpose. ::)

Shredded smoked pork butt w/mustard sauce.

Right you are. Carolina BBQ (North and South) is amongst my favorite. Oh that pork...that smoky pork rules!

As a matter of fact...I just picked up a 8lb Pork Butt from Sam's Club today to put on the smoker this weekend. I'll try to post pics in the BBQ thread.  8)
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Offline a10t2

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Re: I need a sword...
« Reply #109 on: December 07, 2011, 08:37:31 AM »
Order a thin-crust pizza, and then tell me Chicago is 2nd best.

You're on the right track, but Chicago is still second best. ;)

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Offline majorvices

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Re: I need a sword...
« Reply #110 on: December 07, 2011, 09:00:25 AM »
Deep-dish Chicago pizza is great, but not the best the city has to offer. Find a small, hole-in-the-wall kind of place owned by a crabby, old, chain-smoking Italian. Order a thin-crust pizza, and then tell me Chicago is 2nd best.

All the good pizza places in the North East are run by italians and in your case I would say those pizza places are based more on New York style pizza than Chicago - which is what i'm talking about. If you dough is not hand tossed, or if you can't eat the entire slice including the crust, and if you can't buy it by the slice or get the whole pie for around or even under $10 and - perhaps most importantly - if you have to have more than sauce, cheese and pepperoni the you aren't really eating pizza.  ;)
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Offline bo

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Re: I need a sword...
« Reply #111 on: December 07, 2011, 10:05:27 AM »
Real pizza is however you want to make it and no matter how many toppings, cheeses, sauces, etc.. I could say an ale is a real beer, but a lager isn't, but we know that isn't true.
« Last Edit: December 07, 2011, 11:08:49 AM by bo »

Offline MrNate

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Re: I need a sword...
« Reply #112 on: December 07, 2011, 11:30:41 AM »
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."  ;D

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.
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Offline majorvices

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Re: I need a sword...
« Reply #113 on: December 07, 2011, 11:32:57 AM »
Real pizza is however you want to make it and no matter how many toppings, cheeses, sauces, etc.. I could say an ale is a real beer, but a lager isn't, but we know that isn't true.

Like I said, if you aren't from the North East you wouldn't understand. I certainly wouldn't expect someone from texas to understand pizza.  ;)
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Offline bo

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Re: I need a sword...
« Reply #114 on: December 07, 2011, 11:36:47 AM »
Real pizza is however you want to make it and no matter how many toppings, cheeses, sauces, etc.. I could say an ale is a real beer, but a lager isn't, but we know that isn't true.

Like I said, if you aren't from the North East you wouldn't understand. I certainly wouldn't expect someone from texas to understand pizza.  ;)

I spent several years in the NE, among other places, and while I have a couple of relatives in Texas, I'm not from there. One can find  good pizza in NY, just like in Chicago or many other places. In fact, CA has some very good pizza.

Offline beersk

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Re: I need a sword...
« Reply #115 on: December 07, 2011, 11:43:07 AM »
Real pizza is however you want to make it and no matter how many toppings, cheeses, sauces, etc.. I could say an ale is a real beer, but a lager isn't, but we know that isn't true.

Like I said, if you aren't from the North East you wouldn't understand. I certainly wouldn't expect someone from texas to understand pizza.  ;)
That's just condescending, man.
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Offline euge

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Re: I need a sword...
« Reply #116 on: December 07, 2011, 11:53:18 AM »
Hey we got good pizza here in Texas, west of the Red River. ;D If it ain't good the place tanks and quickly goes away. I prefer the thin crispy NY style myself, though a properly made Chicago pizza is pretty tasty. You just have to bust out the knife and fork. ;)
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Offline majorvices

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Re: I need a sword...
« Reply #117 on: December 07, 2011, 12:11:14 PM »
Real pizza is however you want to make it and no matter how many toppings, cheeses, sauces, etc.. I could say an ale is a real beer, but a lager isn't, but we know that isn't true.

Like I said, if you aren't from the North East you wouldn't understand. I certainly wouldn't expect someone from texas to understand pizza.  ;)
That's just condescending, man.

hey man. truth hurts.  :)

I thought the "winky" gave it away that I wasn;t being completely serious. I mean, I do think that. But I do realize people have different tastes and that there are some passable pizza places across the country - except in california. I think california is to blame for putting pineapple on pizza and that is a travesty that should have been avoided. It is a sin that can not be forgiven.
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Offline euge

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Re: I need a sword...
« Reply #118 on: December 07, 2011, 12:44:11 PM »
Pineapple on pizza is an abomination.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline punatic

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Re: I need a sword...
« Reply #119 on: December 07, 2011, 01:17:00 PM »
Pineapple on pizza is an abomination.

Hah!  More for us!

Growing up in a family traveling the world I learned to try just about every kind of food, and judge it on face value.  Forget what it's called.  Does it taste good?

I have family in Chicago and New Jersey.  I LOVE NY style pizza.  It is my favorite - hands down.  But, when I visit my sister in Chicago, I enjoy the hell out of Chicago style too.

And, pineapple is good on everything!  Try pineapple and kimchi sometime.  Don't mix them together.  Take a bite of one and then a bite of the other.  The sweet and hot together are awesome!

The dang things grow like weeds all over the place around here.
« Last Edit: December 07, 2011, 01:21:36 PM by punatic »
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