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The Great Equalizer |
I spent much of 1993 and 1994 out in Dallas County I very much enjoyed the brisket over at Coulter's unfortunately they're no longer in business. I did eat at several of the Dickey's locations and they weren't bad but not as good as Coulters. Since that time Dickey's has expanded throughout the country and even into many airports, it sure beats Florida BBQ but it's not as good as what I'm used to having out in Texas ------------------------------------------------------------------ NRA Benefactor . . . Certified Instructor . . . Certified RSO SWCA 356TSW.com 45talk.com RacingPlanetUSA.Com | |||
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| come and take it |
I did grew up down the street from the Dickey family in Dallas in the late 70s, early 80s. I had ribs cooked in their backyard on 4th of July that I still remember, so I know they know how to make great Q. Their chain of restaurants is using a gas oven and they are not even trying to hit the high end. Texas has the title for brisket. I do enjoy going to other regions and seeing their take on things. I have a few SIGs. | |||
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Member |
Lived in both and this ^ is the correct answer. ----------------------------------- | |||
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אַרְיֵה |
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| Member |
My random stop of convenience in both Kansas City and Texas BBQ joints has Texas as the clear winner of the two. Even waffles are better when they are molded in the shape of Texas. “That’s what.” - She | |||
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| If you see me running try to keep up  |
Q39, when I did some searches it kept coming up stating it was best. The next time I go I will try some of the ones mentioned in this thread. The burnt ends were good, but I prefer them to not be focused on being sweet - and theirs were sweet. Maybe it’s because I have been on Keto for while (but I fell off the wagon last week). | |||
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Drill Here, Drill Now |
You're both partially correct :P Texas for brisket, but Memphis for ribs. I've tried most of the tops BBQ joints in Texas, tried several of the top BBQ joints in KC, had amazing Memphis style ribs in Memphis and Nashville, tried BBQ at several well regarded BBQ joints in NC. Akin to Texas' brisket, Memphis lets the BBQ ribs speak for itself and it's just a dry rub and skill. The ultimate Texas BBQ insult is "I had to put sauce on it" which means you had to cover up the lack of skill by the pitmaster. It's one thing to choose to put sauce on it, but it's another thing to "have to" put sauce on it. Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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| stupid beyond all belief  |
All of KC bbq is sweet. its the sauce/style. Its like all of carolina bbq is vinegar tasting. What man is a man that does not make the world better. -Balian of Ibelin Only boring people get bored. - Ruth Burke | |||
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Member |
Carolina for BBQ, Texas for brisket and Memphis for ribs. And now I’m hungry. “There is love in me the likes of which you’ve never seen. There is rage in me the likes of which should never escape." —Mary Shelley, Frankenstein | |||
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Yeah KC bbq is horrible which is why it is world known and a line to get in to eat every day. Mike | |||
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Trophy Husband |
One thing that I've discovered about BBQ relates to the time of day that you have it. Lunch is great, I don't go there for dinner. Sometimes, most times, by 5 or 6 pm, it is dried out. It doesn't keep well throughout the afternoon since it was cooked in the wee-hours of the morning and must be kept warm. This is especially evident with ribs. CW | |||
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| Edge seeking Sharp blade! |
No it isn't. The iconic KC sauces are Gates, Arthur Bryants, and JackStack, none are sweet. Q39 is a late comer and the owner isn't even from KC. It is highbrow BBQ which seems opposed to peasant food, but it is very good. A trip to Q39 dips your toe in KC BBQ, but it's like being in the airport in Rome and saying you toured Rome. If you think KC sauces mask bad meat and aren't to enhance, I suggest you don't even bother. | |||
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Member |
I know I’ll be in the minority on this. As a native Texan (for hopefully only a few more years, TX is ruined to me) I’ve heard this BBQ bullshit forever. Yet I’ve been to many other states with BBQ just as good, sometimes better. You just have to hunt and find the spot. Maybe X has the brisket, y has the sausage, and Z has the killer pulled pork. I’ve found the smaller places to be key, as well as soul BBQ. Many times the African American community in X city will have some place where the ribs fall off the damn bone and it’s just incredible. Some old black man cooking the meat and he’s like some mad scientist having been at it for decades. Same thing goes for the poor white communities. Place looks like a shack, old, outside. But the BBQ is impeccable. I have a much more difficult time finding a place that has outstanding grilled fish, both the cut and the preparation. What am I doing? I'm talking to an empty telephone | |||
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| Member |
LMAO. You know how some people big up TX this and that. It’s mostly horseshit man. This subject really reminds me of La Bouef in True Grit. “I’m a Texas Ranger”  What am I doing? I'm talking to an empty telephone | |||
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| Thank you Very little  |
Yep, it ain't the state that makes the bbq, its the cook and the process. 4 Rivers BBQ in FL has some of the best brisket I've had, FL, TX, KS, KY, NC, NY, you name it, the guy that founded it started cooking for church charity cookouts, and now he has several locations. | |||
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| Short. Fat. Bald. Costanzaesque.  |
As someone who drives through Lockhart, Tx routinely, I don't understand the question. Take your pick, Blacks, Kruetzes, Smitty's, and just down the road is Luling City Market, just a bit farther is Snows in Lexington, who I'll put up against any BBQ in the world. If you want fast food BBQ there are a few Rudy's scattered around and even Bucee's brisket on the board is better than most outside of Texas. Its the post oak we grow down here, I'm telling ya. ___________________________ He looked like an accountant or a serial-killer type. Definitely one of the service industries. | |||
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| Member |
You ate at a single-location and from that you were able to determine an entire region's quality of BBQ? Maybe eat at a few more locations before dismissing it all? OK Joe's (now Joe's KC I believe) has always been the area gold-standard for KC-style que. Q39 I think is inconsistent, same with JackStack's. Arthur Bryant and Gates was woefully overrated. I'm a fan of The Woodyard despite they use a direct heat method. | |||
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| Member |
Well....sounds like it's settled ! | |||
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| Little ray of sunshine  |
I like Texas style brisket most, but freely admit that is a preference. I do love pork ribs, and southeast style pulled pork and whole hog BBQ, too. And sure, I'd rather have good pulled pork from Tibet than a crappy piece of brisket from a Texas chain barbeque place. Who wouldn't? The fish is mute, expressionless. The fish doesn't think because the fish knows everything. | |||
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I run trains! |
It's been 6-8 years since I was as Pappy's last but I still remember how good it was. We had a place in Springfield, MO when I lived there called City Butcher and BBQ that opened. It was a couple of guys who'd gone to school in Austin and brought TX bbq back to SW MO. It was fantastic, and just more proof that it's the pitmaster moreso than the region that determines the quality. More recently Station 8 has opened in Wichita; it's maybe not quite as good as City Butcher, but it's my new go-to for bbq near me now. Success always occurs in private, and failure in full view. Complacency sucks… | |||
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