Barbecue

I'm from Kansas City, and I love KC BBQ. BUT, I have learned over the past few years that a lot of other regional BBQ is very good as well. I think the true test is with burnt ends - the delicate texture of the meat and ALL of the great flavors that can be cooked into it.

My favorite is the Texas dry rubbed brisket.

Western NC gets my vote. On a trip to Dallas I visited KC masterpiece. I ordered BBQ and got sliced brisket. I was like WTF is this! I live in central NC and beef is not BBQ here.

West and East North.Carolina

Santa Maria Style Tri-Tip in the USA. Argentine Parillada outside. I'm partial to quality beef over pork or fowl. Quality beef doesn't need too much sauce or seasoning. It's like make-up on women. Accentuate what's there. Don't mask what's not.

I prefer the Western NC but every time I've had KC style it was very good.

South African braai with some peri peri

Truthfully they all taste pretty much the same to me. Whether it store bought or what they use in the restaurants. I guess what I am really after is that Smokey flavor.

I lived in Columbia, Missouri for about a year. Lived by a BBQ joint that was probably KC style.

Fell in love with it. Now I watch endless hours of the Food Network and do wanna try some of the other regional styles.

Toy sales, I grew up in Texas and I know that real BBQ is beef, buffalo, goat or deer. Dry rub is to seal the meat for cooking and sauce goes on just before the meat comes off the grill to form a bright tasty glase. That kind of BBQ is still my favorite.

I was shocked when I discovered some strange people cooked pigs in peppered sauces and called it BBQ. What a strange concept! But then some people consider Carib jerked chicken a style of BBQ. To each their own.

Texas style all the way.

What is a jerk rubbed chicken breast

Occasionally I will throw a big bash at my farm featuring a whole pig or a couple of lambs turning slowly on a spit over charcoal and maple chips. I fill the pig's cavity with extra tenderloins or the lamb's cavity with extra racks.

That is a righteous afternoon and evening with a bunch of buddies. Warm, sunny afternoon. Big tubs of beer on ice. Lots of guy bullshit as the carcasses are basted periodically during the afternoon. Potato salad and grilled asparagus.

The meat that comes off the spit is superb, especially the extras packed in the carcasses' cavities; that stuff is self-basted as the fat oozes out of the carcass during the cooking process. Combine that with the charcoal and maple flavour and you have unbeatable farmerart barbecue.

That sounds amazing. I'm about to cry and go to bbq heaven. Since this is about bbq, and IMHO, beef reigns supreme, ever notice that in the Americas, North, Central, and South, cowboys are everywhere? Different styles, different techniques, yet a common, underlying and unifying factor.