Christmas is just around the corner
As a rule I attempt to be unbiased in my writings on this blog. When I express a controversial opinion I try to balance it out with a contrasting opinion. The advice I give on serving comes solely from my experience, testing, and observation. Opinions just convolute the message and make it less applicable for the reader. Today however I do not think I can be objective. I was made fortunate through the grace of whatever power you believe controls this universe to have been born in Kansas City, the greatest Barbeque city on the planet.
Wherever you are from is no doubt a wonderful place too. I am sure you do many things as well or better than we do here in KC. Barbeque simply isn’t one of them. There are some regions that would dispute that though. In an effort to be fair, I will address their styles too. Each of the main barbeques regions has a different style that lead to a very unique taste. Knowing what style of barbeque you prefer will help you easily pick the restaurants serving that style.
Read the full post at Foodie Knowledge
I work in a BBQ restaurant and we have some pretty good stuff.
Our meat (pulled pork, pork ribs, beef brisket, chicken) is dry smoked with hickory wood for more than 10 hours. We have a sweet & spicy sauce in the kitchen and the mustard/vinegar sauce on the table. We also have a baby back sauce which is a whole lot like ketchup (bleck).
I’m very fond of our BBQ and I tend to get more than a little snappy with people from Texas who say, “This ain’t barbeque. I’m from Texas and *I* know barbeque.”
I work in a BBQ restaurant and we have some pretty good stuff.
Our meat (pulled pork, pork ribs, beef brisket, chicken) is dry smoked with hickory wood for more than 10 hours. We have a sweet & spicy sauce in the kitchen and the mustard/vinegar sauce on the table. We also have a baby back sauce which is a whole lot like ketchup (bleck).
I’m very fond of our BBQ and I tend to get more than a little snappy with people from Texas who say, “This ain’t barbeque. I’m from Texas and *I* know barbeque.”