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Guest
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I'm basically looking for new ideas, also curious about regional differences. For example someone had a picture of finished brisket and it was sliced a lot thicker than we do here in Dallas, TX. So I was wondering what people eat in their area, how it's prepared, how it's served, etc.
So pitch in and share what you eat in your area!
**BBQ info for Dallas, TX**
The most popular here by far is brisket, dry rubbed and sliced thin with sauce on the side only if you request it. The sauce is warm at most restaurants. One of the best Q places in Central Texas (Krause) doesn't even have sauce at all, and they'll look at you like you insulted them if you ask for it since good Q is supposed to not need sauce at all, at least to them. Brisket is so popular that if you go to a Q restaurant and say "I'd like a sandwich" they'll reply "sliced or chopped?" meaning beef brisket; it's assumed you asked for beef. Chopped beef with sauce on a bun and pickles and onions on the side could easily be the official state sandwich if there were such a category. Many places simmer the chopped beef directly in the sauce in a crock pot or likewise to let the flavors comingle, then ladle it on the bun for serving - kind of a BBQ Sloppy Joe. That's my favorite way to eat the sandwich.
A popular yet possibly unusual to the rest of you item in older neighborhoods here is the rib sandwich, which is loin ribs chopped in half served open face on Texas toast (thick white bread cooked on flat top grill with butter) with sauce. You're expected to bite around the bones.
Pulled pork is NOT something popular around here. Many people have never heard of it, real shame. Likewise spareribs are not common at Q restaurants but are commonly served in some homes, usually as a roast from an oven drowning in sweet Q sauce. Tri-tip is another dish that's foreign here, another real shame.
"Backyard BBQ" to most amateurs here means grilling, with things like chicken pieces covered in commercial Q sauce as they cook. A grill, whether gas or charcoal, is actually called "a barbecue" here as in "I'm gonna toss some steaks on the barbecue, how you like your cooked?" By the way "steak" to some folks here means T-bone.
Dr. Pepper or iced tea is the usual beverage for BBQ. Beer is also huge here, especially Miller Lite.
(P.S. - Texas likes to claim birthrights to chili, and chili most definitely doesn't ever have beans. Tomatoes are also cheating. If you put beans and tomatoes into a pot of meat with chillis and simmer it with spices you could well make a tasty stew, but it sure ain't chili.)
So pitch in and share what you eat in your area!
**BBQ info for Dallas, TX**
The most popular here by far is brisket, dry rubbed and sliced thin with sauce on the side only if you request it. The sauce is warm at most restaurants. One of the best Q places in Central Texas (Krause) doesn't even have sauce at all, and they'll look at you like you insulted them if you ask for it since good Q is supposed to not need sauce at all, at least to them. Brisket is so popular that if you go to a Q restaurant and say "I'd like a sandwich" they'll reply "sliced or chopped?" meaning beef brisket; it's assumed you asked for beef. Chopped beef with sauce on a bun and pickles and onions on the side could easily be the official state sandwich if there were such a category. Many places simmer the chopped beef directly in the sauce in a crock pot or likewise to let the flavors comingle, then ladle it on the bun for serving - kind of a BBQ Sloppy Joe. That's my favorite way to eat the sandwich.
A popular yet possibly unusual to the rest of you item in older neighborhoods here is the rib sandwich, which is loin ribs chopped in half served open face on Texas toast (thick white bread cooked on flat top grill with butter) with sauce. You're expected to bite around the bones.
Pulled pork is NOT something popular around here. Many people have never heard of it, real shame. Likewise spareribs are not common at Q restaurants but are commonly served in some homes, usually as a roast from an oven drowning in sweet Q sauce. Tri-tip is another dish that's foreign here, another real shame.
"Backyard BBQ" to most amateurs here means grilling, with things like chicken pieces covered in commercial Q sauce as they cook. A grill, whether gas or charcoal, is actually called "a barbecue" here as in "I'm gonna toss some steaks on the barbecue, how you like your cooked?" By the way "steak" to some folks here means T-bone.
Dr. Pepper or iced tea is the usual beverage for BBQ. Beer is also huge here, especially Miller Lite.
(P.S. - Texas likes to claim birthrights to chili, and chili most definitely doesn't ever have beans. Tomatoes are also cheating. If you put beans and tomatoes into a pot of meat with chillis and simmer it with spices you could well make a tasty stew, but it sure ain't chili.)
