Return to “Best BBQ Joints in TX”
It's funny, but when my family moved down here from Yankee land, and I cooked them a brisket, the first question I got was:Keith B wrote: And if you don't get a smoke ring, then you have not permeated the meat with the flavor.
Hey now...I resemble that remark!A-R wrote:Only worthwhile analogy I can make to this is true wine snobs (connoisseurs, if you prefer) who can sip wine and tell you if it was aged in oak barrels or stainless casks.
A-R wrote:Pork vs beef ... personal preference
Sauce vs dry rub ... personal taste
Oak vs Mesquite vs pecan vs hickory vs apple ... personal choice
But can we all at least agree that any place that cooks meat in one if those giant indoor stainless steel rotisserie "smokers" is NOT barbecue and is an abomination that should be prohibited by law from using the term "barbecue" or "BBQ"? As far as I'm concerned, if the meat is cooked with anything other than burning WOOD it is NOT barbecue and not worth eating if it fraudulently claims to be BBQ. I like a good oven roast as much as the next guy, just don't call it barbecue when you serve it.
On a side note, I think the method of cooking is the biggest problem many Texans have with "other" BBQ styles around the country. A lot of pork, especially heavily sauced, is just hiding the dirty little secret that it's cooked with electricity or gas and not wood.
Then again, I just escaped from San Antonio only a month ago. 
I haven't heard of that place. Where is it?WildBill wrote:Removed
