JCC United States BBQ Education

My sister, who unlike me has a valid claim to being born and raised on Texas BBQ, and formally was an advocate for it, was an instant convert to KC when she visited there for an internship. Make of that what you will.

Personally my young palate was formed in Chicago so, y’know, everything needs to be soaked in tomato and salt, style be damned.

 

KC style dry rub ribs can’t be beat IMO.

 

is this Carolina gold mustard a sweet mustard or?

 

You poor souls who have never had this from this VERY SPECIFIC SPOT won’t quite understand how true this statement is.

 

From a sauce perspective, nothing is quite as good as the Carolina Gold Mustard.

That being said, the best BBQ is BBQ that doesn't need sauce. The best I've had in that regard are the Burnt Ends in Kansas City (with Joe's Kansas City nee Oklahoma Joe's the hands-down winner in that regard) and the Ribs in Memphis.

And now I miss having a boss in Kansas City and being summoned there about every six weeks for work trips.

 

You mean BBQ lobster, right?

 

This is my view as well. KC is the best actual meat. But gimme that Carolina sauce.

Texas brisket is very good but I just don't care as much about it as ribs and burnt ends.

 

this is where I'm at

@EHT even some of the McDonald's here serve lobster rolls lol, but no, in addition to lobster every where there are some bbq places around, Moe's bbq here in Bangor is pretty good

https://www.moesoriginalbbq.com/lo/bangor

 

While I'm sure it still has some sugar, my favorite KC BBQ sauce is Joe's Night of the Living Sauce, which is spicy. If I'm gonna have sauce I want some kick

 

Tell them about the little bottle of tabasco sauce in MREs.

If you want to get run out of Maine on a rail, that's a good way to make it happen.

 

All barbecue types, no matter it's origin, are a triumph of gastro delight.

Sauces, no sauces, rubs, smoke...yes...YES>>>YESSS!

I have even had "fine dining" barbecue...and it was great. They took my left leg as payment...maybe that was the next day's special. I dunno.

One thing I have learned in the endless pursuit of barbecue...there is always better barbecue...and often you are surprised by the new discovery.

Always be in search of more barbecue. If you just stand on "my barbecue", you may be satisfied, but at what cost?

But if you stay open-minded...oh the colors!

 

*nods along, pretending to know what CoMo is*

 

I honestly feel deep sorrow for people who haven’t experienced B’s. I was in Greenville for a week for a funeral on my wife’s side (she’s from SC, with family in NC), and…we went to B’s every day - though tragedy struck on one of those days when we got there late and the pit was closed.

 

Hey I didn't know you were in CoMo, nice. I actually had decent BBQ there once but I forgot the name.

Glad you're able to make it over for KC BBQ. Have you tried Slaps or Meat Mitch? I find these both good for overall quality, though they don't have anything as stellar as Joe's ribs

 

I’m partial to vinegar-based sauces myself - East Carolina. I’ll take a light vinegar sauce any day over mustard or tomato-based goop, which are too sweet and heavy. Then again, I just love vinegar. It’s my only condiment for fries too. Ketchup can get bent.

 

It was pre pandemic because it was during the 2019 eclipse. We drove to CoMo to see it in all its glory. But I think it might have been Smoke and Fire.