I like mine with slaw and sauce.
What are the purists doing?
Regards, Charles Shade
CSHADEDESIGN | AUTOCAD LT | LT-KB | DYNAMIC BLOCKS
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Can you provide a translation for the foreigners?
Mark Green
Working on Civil 3D in Canada
Bar-B-Que beef or pork or chicken or buffaloe or ostrich...
Can be dry: Just use a rub of spices for flavor
Or wet: A bar-b-que sauce that drips off your chin while you grin. You're not into it if there is not sauce ear to ear. (The long bones will do that to you. )
Slaw: Coleslaw that is. That wondrous side dish of cabbage and carrot and vinegar and mayo...
Regards, Charles Shade
CSHADEDESIGN | AUTOCAD LT | LT-KB | DYNAMIC BLOCKS
Please mark Accept as Solution if your question is answered. Kudos gladly accepted. ⇘
Pulled Pork - Slaw. No sauce.
Any other type of BBQ: no sauce, and no slaw. Straight Protein, fork optional.
@Charles_Shade wrote:
What are the purists doing?
Well I may not be a purist but lots of sauce & the slaw on the side. the hotter the sauce the better. The real question is vinger or tomato base sauce.
The 50/50--smoked brisket & pulled pork--topped with a blend of sharp, mild cheddar and muenster.
Toasted bun?
That would be a coup de gras!
Regards, Charles Shade
CSHADEDESIGN | AUTOCAD LT | LT-KB | DYNAMIC BLOCKS
Please mark Accept as Solution if your question is answered. Kudos gladly accepted. ⇘
I'll pass on the uncooked cabbage (or cabbage in any form, actually).
Franks Red-Hot Sauce is the ingredient of choice at the moment - hot enough to awaken the taste buds but not too hot to burn them off. Have yet to apply it to a barbecue as it's still either raining or freezing out.
We're eating a lot of horse at the moment, you?
I agree with the train of thought that says pork... yes. Slaw and beans. Beef, no slaw. As to dry vs wet... for me it depends on the cut and the mood I'm in. I like it both ways. Michigan is not known for BBQ, so I like to taste the different styles form those places that are. I have yet to meet a bbq that I really didn't like. I've been on a quest locally for the best ribs. I don't think I'll ever declare a winner though... because then the quest would be over.
Oh,... and the choice of beer makes a huge difference too. Has to be the right beer!
Chris Benner
Inventor Tube & Pipe, Vault Professional
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I know I created this as a BBQ post but your thought on finding the best ribs Chris made me think of my quest for the best Reuben.
I do believe that I came close in Charleston, SC but cannot remember the restaurant. Disappointments abound.
Regards, Charles Shade
CSHADEDESIGN | AUTOCAD LT | LT-KB | DYNAMIC BLOCKS
Please mark Accept as Solution if your question is answered. Kudos gladly accepted. ⇘
No! That just means the quest continues. It's an excuse to go back to Charleston and start over!
Chris Benner
Inventor Tube & Pipe, Vault Professional
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I was guessing you meant coleslaw, but I'd never have associated that with BBQ.
As for the meat, I don't really like it dry, but a little spicy and moist, not dripping either. I'm not one of the carbon-eaters.
Mark Green
Working on Civil 3D in Canada
I did just have some pulled pork with slaw on it over the weekend.
I grew up in an all-sauce all-the-time family... ~smh~ BUT, recently, I have had my eyes opened by my fellow cad manglers and became acquainted with the dry rub method.
Ehrmagherd.
No sauce needed there, baby. Good stuff. Even my oldest son, who is a huge fan of bbq sauce on just about anything, did not want a drop on his ribs.
Oh, and I love a bit of Frank's on chicken and pasta, but, I hadn't thought to put it with BBQ. My DH and oldest son don't do the spicy thing (the youngest and I do, though 🙂 ).
I prefer sauce and slaw, but honestly...if it's good BBQ, I'll eat it, sauce and slaw or not.
And always toasted buns! ALWAYS!
Just the thought of 'slaw... lets say, there's a well-deserved restraining order involved. The last time I described the noise as a disagreement with lunch. One of my friends disagreed, referring to it as a full-blown domestic dispute.
I think when talking BBQ, dry does not mean cooked to a leathery fare-thee-well. Rather it refers to using a dry rub and slor roasting or smoking the meat with no sauce. Done right, the meat is still fall off the bone tender and juicy. You just don't have the sticky BBQ sauce all over your fingers... which to me is half the fun, if you're not covered insauce when you're done eating your rack of ribs... something was done wrong.
Chris Benner
Inventor Tube & Pipe, Vault Professional
Cad Tips Tricks & Workarounds | Twitter | LinkedIn
Autodesk University Classes:
Going With The Flow with Inventor Tube and Pipe | Increasing The Volume with Inventor Tube and Pipe | Power of the Autodesk Community | Getting to Know You | Inventor Styles & Standards |Managing Properties with Vault Professional | Vault Configuration | Vault - What is it & Why Do I Need It? | A Little Less Talk - Tube & Pipe Demo | Change Orders & Revisions - Vault, Inventor & AutoCAD | Authoring & Publishing Custom Content
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