I was at a BREAKFAST buffet Saturday that included BBQ ribs!!!!
'Nuff said! Must be sad to be the rest of you puny so-called BBQ states!
John :fork:
:eyebrow:
They were probably leftovers. ;)
Quote from: The Purple Fuzzy on April 16, 2012, 01:02:18 AM
:eyebrow:
They were probably leftovers. ;)
Yeah, that! And second rate leftovers, at that. You will see how BBQ SHOULD be in a few weeks.... :fork:
Roscoe, you know my hubby helped Bro. Papa with all kinds of tips and such when he was starting his BBQ business don't you? ;)
Quote from: The Purple Fuzzy on April 16, 2012, 01:37:33 AM
Roscoe, you know my hubby helped Bro. Papa with all kinds of tips and such when he was starting his BBQ business don't you? ;)
Yes, indeed.
Quote from: The Purple Fuzzy on April 16, 2012, 01:37:33 AM
Roscoe, you know my hubby helped Bro. Papa with all kinds of tips and such when he was starting his BBQ business don't you? ;)
So your saying the famed Arkansas Bro. Papa's barbecue is actually borrowed from Texas? Hmmm... Is anyone looking into the truth-in-advertising infringement here? There should be a disclaimer on the business sign, giving Texas the credit. :cool:
Quote from: Psalm_97 on April 16, 2012, 01:41:31 AM
Quote from: The Purple Fuzzy on April 16, 2012, 01:37:33 AM
Roscoe, you know my hubby helped Bro. Papa with all kinds of tips and such when he was starting his BBQ business don't you? ;)
So your saying the famed Arkansas Bro. Papa's barbecue is actually borrowed from Texas? Hmmm... Is anyone looking into the truth-in-advertising infringement here? There should be a disclaimer on the business sign, giving Texas the credit. :cool:
Tips.... Arkansas BBQ is Pork, the best bbq meat available. Texas usually bbq's brisket (beef) and beef ribs. The Arkansas BBQ was NEVER borrowed from Texas! That, my friend is hersey! :fire:
Then the skill was borrowed from Texas while the choice of meat was borrowed from Tennessee. We are THE barbecued pulled pork masters. That's PULLED pork, not chopped. If you go to a barbecue place and they try to give you chopped pork, by TN state law you have legal grounds to go back to the kitchen and throw it in the cook's face.
I'm kind of sad to learn AR borrowed our choice of meats though... I was looking forward to trying some really good beef barbecue.
Quote from: Psalm_97 on April 16, 2012, 02:00:38 AM
Then the skill was borrowed from Texas while the choice of meat was borrowed from Tennessee. We are THE barbecued pulled pork masters. That's PULLED pork, not chopped. If you go to a barbecue place and they try to give you chopped pork, by TN state law you have legal grounds to go back to the kitchen and throw it in the cook's face.
I'm kind of sad to learn AR borrowed our choice of meats though... I was looking forward to trying some really good beef barbecue.
You bone head! :pound: We didn't borrow meat choice from anyone. We are such pork fans, we named our college sports teams after it. :hypocrite: You Tennesee-ains must be the borrowers.... :laughhard:
Don't be haters! :laughhard:
John :waving:
Quote from: Roscoe on April 16, 2012, 01:31:24 AM
Quote from: The Purple Fuzzy on April 16, 2012, 01:02:18 AM
:eyebrow:
They were probably leftovers. ;)
Yeah, that! And second rate leftovers, at that. You will see how BBQ SHOULD be in a few weeks.... :fork:
Patience my friend, patience. We will see who barbecues and who is just blowing smoke in a few weeks. :cool:
Still kinda bummed because y'all do pork. Pork barbecue we have up here until it cometh out at the nostrils. Maybe Fuzzy can bring some barbecue beef when she comes.
Is Bro Papa's BBQ place in Morrilton? If so, a brother in the local chruch says he has eaten there, and it is good.
John :waving:
Quote from: Psalm_97 on April 16, 2012, 02:59:16 AM
Patience my friend, patience. We will see who barbecues and who is just blowing smoke in a few weeks. :cool:
Still kinda bummed because y'all do pork. Pork barbecue we have up here until it cometh out at the nostrils. Maybe Fuzzy can bring some barbecue beef when she comes.
If I catch it at the right price, I might pick up a brisket.....we shall see..
Yeah yeah yeah yeah yeah! I've never had brisket before. If you catch it at the wrong price I'll repay the difference.
Quote from: Psalm_97 on April 16, 2012, 04:36:48 PM
Yeah yeah yeah yeah yeah! I've never had brisket before. If you catch it at the wrong price I'll repay the difference.
I'll wander by the butcher shop and see what they have...
Quote from: Newsman on April 16, 2012, 03:09:40 AM
Is Bro Papa's BBQ place in Morrilton? If so, a brother in the local chruch says he has eaten there, and it is good.
John :waving:
And no, actually Bro Papa's stand is south of Morrilton a few miles. I'll bet he ate at Morrilton Drive Inn, just off the interstate. They have some pretty tasty sandwiches too....
Speaking of which, don't ever get the "barbecue" at subway. It's soft enough, mushy in fact, but has no flavor at all.
I used to absolutely loathe BBQ sauce. Then I found out there was more than just honey and vinegar tasting kinds! My favorite BBQ sauce of all time is Famous Dave's sweet and zesty.
(http://ep.yimg.com/ca/I/yhst-32784555675698_2197_173430)
No...not famous daves...I am completely sold on Head Country BBQ (http://www.headcountry.com/)...or Mr Masseys (http://www.masseysbarbeque.com) (which is made in town and has to be one of the best bbq sauces I have ever eaten, even if his hot bbq sauce and hot links will make you think you licked liquid fire)
Head Country is awesome.....myself, off the shelf has to be Sweet Baby Rays.......
I do not like bbq flavor! YEEECKK
Then pass the plate sister, I'll eat it.
I like KC Masterpiece and Sweet Baby Rays. Bullseye is pretty good, too.
North Carolina's barbecue is pretty famous too. Pulled pork variety. Eastern barbecue is vinegar based. Western, or Lexington, style is vinegar and tomato based. I've tried both and didn't care for either, but foodies (such as Anthony Bourdain, Andrew Zimmern, and Guy Fieri) love it.
http://www.thepauperedchef.com/2009/07/north-carolina-barbecue-the-whole-hog-hush-puppies-and-hog-heaven.html
http://eater.com/archives/2011/02/11/anthony-bourdain-lays-great-food-rivalries-to-rest.php
South Carolina barbecue is also pulled pork, but has mustard in its sauce. Ick.
Quote from: The Purple Fuzzy on April 16, 2012, 06:08:19 PM
I like KC Masterpiece and Sweet Baby Rays. Bullseye is pretty good, too.
^^^Yeah, THAT.
Quote from: Niki on April 17, 2012, 05:19:28 AM
North Carolina's barbecue is pretty famous too. Pulled pork variety. Eastern barbecue is vinegar based. Western, or Lexington, style is vinegar and tomato based. I've tried both and didn't care for either, but foodies (such as Anthony Bourdain, Andrew Zimmern, and Guy Fieri) love it.
http://www.thepauperedchef.com/2009/07/north-carolina-barbecue-the-whole-hog-hush-puppies-and-hog-heaven.html
http://eater.com/archives/2011/02/11/anthony-bourdain-lays-great-food-rivalries-to-rest.php
South Carolina barbecue is also pulled pork, but has mustard in its sauce. Ick.
Taco tell's of a Alabama BBQ sauce that is Mayo based.... :eyebrow:
Quote from: minnesota68 on April 17, 2012, 11:41:54 AM
Quote from: Niki on April 17, 2012, 05:19:28 AM
North Carolina's barbecue is pretty famous too. Pulled pork variety. Eastern barbecue is vinegar based. Western, or Lexington, style is vinegar and tomato based. I've tried both and didn't care for either, but foodies (such as Anthony Bourdain, Andrew Zimmern, and Guy Fieri) love it.
http://www.thepauperedchef.com/2009/07/north-carolina-barbecue-the-whole-hog-hush-puppies-and-hog-heaven.html
http://eater.com/archives/2011/02/11/anthony-bourdain-lays-great-food-rivalries-to-rest.php
South Carolina barbecue is also pulled pork, but has mustard in its sauce. Ick.
Taco tell's of a Alabama BBQ sauce that is Mayo based.... :eyebrow:
The "white bbq?" It's actually kinda tasty. I made some a while back. I wouldn't consider it bbq, though...
I think I made some too...I cant remember though.
You were going to- don't know if you did. I was texting you as I ate it over chicken breasts..... :laughhard: