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Marcelo Claure, Town Hall Meetings, New Family Share Pack Plan, Unlimited Individual Plan, Discussion Thread

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greenbastard Member Level: 4G WiMax

greenbastard

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KC BBQ > Texas BBQ

Pfffh.

 

Mexican style sheep barbacoa >>> any domestic BBQ. El Borrego de Oro in Austin is the real deal birria. And no, Tejano/TexMex style barbacoa/birria doesn't even come close.

 

But if we're picking American BBQ, then Texas (beef specialists) > KC (good variety) > and tie for last between Memphis and Carolina. Pork is just not a good meat (personally) unless it's fried and ribs are too messy. My personal rule is if you need to add BBQ sauce to your meats, then they're not good.

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gusherb Member Level: eHRPD

gusherb

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We picked up a boatload of BBQ at Joes KC BBQ when we passed through in July. The brisket was the best I've ever had, it was very smoky but still moist like roast beef. It was weird because I've become accustomed to smoked meats being dry...

 

Also on a completely unrelated note... I popped my sprint sim in the Nexus 5 this evening and they STILL haven't done anything about the drops to 3G around here...

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S4GRU Member Level: LTE Advanced

S4GRU

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I love all BBQ's. The regionality of BBQ is fun to track and taste. Except for Carolina BBQ. Vinegar is not a sauce. It goes on salad. [emoji14]

 

In Santa Fe, New Mexico there is a place called Cowgirl BBQ. It's one of the few places you can get New Mexico style BBQ. Which is basically a hybrid of Texas and KC styles with use of chiles/cumin in the rubs and the sauce. Very unique. I miss it.

 

Using Tapatalk on Nexus 6

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WiWavelength Member Level: LTE Advanced

WiWavelength

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I love that this thread has typically devolved into a tangential subject.  But it has relevance.  How many of you have shared Kansas City BBQ with Robert?  I am pretty sure the answer is one.

 

I will have further thoughts once I get out of the car.

 

AJ

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S4GRU Member Level: LTE Advanced

S4GRU

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I love that this thread has typically devolved into a tangential subject. But it has relevance. How many of you have shared Kansas City BBQ with Robert? I am pretty sure the answer is one.

 

I will have further thoughts once I get out of the car.

 

AJ

Emmmm, burnt ends and smoked wings. *drool*

 

Using Tapatalk on Nexus 6

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sbolen Member Level: 4G WiMax

sbolen

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Emmmm, burnt ends and smoked wings. *drool*

 

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Make your way to STL. We'll go on a whistle stop tour of great BBQ - my treat!

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kojitsari Member Level: 4G WiMax

kojitsari

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Make your way to STL. We'll go on a whistle stop tour of great BBQ - my treat!

*cough cough* Pappy's my good sir, you better go to Pappy's....

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WiWavelength Member Level: LTE Advanced

WiWavelength

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We picked up a boatload of BBQ at Joes KC BBQ when we passed through in July. The brisket was the best I've ever had, it was very smoky but still moist like roast beef. It was weird because I've become accustomed to smoked meats being dry...

 

A few disclaimers...

 

In Kansas City, BBQ sauce matters.  The sauce is not an excuse -- it is a delicious, integral part of the experience.

 

Joe's Kansas City was formerly the well known, new kid on the block Oklahoma Joe's -- not much to do with Oklahoma, mostly to do with the nickname of the smoker.

 

The holy trinity of Kansas City BBQ in chronological order is Arthur Bryant's, Gates, and Joe's Kansas City.  My apologies to Jack Stack, LC's, and many others.  But they do not make the cut.

 

Meat:  Joe's Kansas City > Arthur Bryant's > Gates

 

gusherb is right.  The meat quality at Joe's Kansas City is unmatched -- smoked yet juicy.  However, the sauce is not the best -- too Worcestershire based.  And because of magazine/television attention, Joe's Kansas City is more or less BBQ for suburban white people.  If you are a white guy, you may feel more comfortable there, but you are not getting real Kansas City BBQ indoctrination.

 

Sauce:  Gates > Arthur Bryant's > Joe's Kansas City

 

Gates classic sauce is my go to BBQ sauce, hands down.  More sharp and spicy than sweet, it complements ribs, brisket, burnt ends, chicken, and sausage all equally well.  On that last note, Gates has the best burnt ends and all beef sausage in town.  Do not sleep on the sausage.  The smoked chicken wings at select locations are also pretty special -- to which Robert will attest.

 

As an aside -- or a side -- Arthur Bryant's has hand cut fries that are the best in town, yet Gates has prepackaged steak fries that somehow go so well with its entrees and sauce.  At Gates, ask for them to be "extra crispy" -- many people do.

 

In the end, if you pass through Kansas City and want to do BBQ, I recommend the original Arthur Bryant's near downtown or any of the Gates locations.  They are practically the father and son of Kansas City BBQ.

 

At the original Arthur Bryant's, which is in a now desolate urban neighborhood, you may rub elbows with campaigning politicians, conventioneers, and Japanese tourists.  At any Gates location, if you are white, you may be the only white person in line.  And you will have "Hi, may I help you?" yelled at you several times.  Personally, as a white, suburban academic, I enjoy being a minority in that situation -- and I know how to place my order.  If you do not know the ordering protocol, you will feel awkward.  Still, you will be experiencing Kansas City BBQ as the locals do.

 

Last year when Robert was in Kansas City, we did a cornucopia of entrees at Gates.  Next time Robert comes to Kansas City, we are doing the original Arthur Bryant's.  That is if the allure of Stroud's pan fried chicken is not too strong.

 

AJ

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gusherb Member Level: eHRPD

gusherb

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A few disclaimers...

 

In Kansas City, BBQ sauce matters. The sauce is not an excuse -- it is a delicious, integral part of the experience.

 

Joe's Kansas City was formerly the well known, new kid on the block Oklahoma Joe's -- not much to do with Oklahoma, mostly to do with the nickname of the smoker.

 

The holy trinity of Kansas City BBQ in chronological order is Arthur Bryant's, Gates, and Joe's Kansas City. My apologies to Jack Stack, LC's, and many others. But they do not make the cut.

 

Meat: Joe's Kansas City > Arthur Bryant's > Gates

 

gusherb is right. The meat quality at Joe's Kansas City is unmatched -- smoked yet juicy. However, the sauce is not the best -- too Worcestershire based. And because of magazine/television attention, Joe's Kansas City is more or less BBQ for suburban white people. If you are a white guy, you may feel more comfortable there, but you are not getting real Kansas City BBQ indoctrination.

 

Sauce: Gates > Arthur Bryant's > Joe's Kansas City

 

Gates classic sauce is my go to BBQ sauce, hands down. More sharp and spicy than sweet, it complements ribs, brisket, burnt ends, chicken, and sausage all equally well. On that last note, Gates has the best burnt ends and all beef sausage in town. Do not sleep on the sausage. The smoked chicken wings at select locations are also pretty special -- to which Robert will attest.

 

As an aside -- or a side -- Arthur Bryant's has hand cut fries that are the best in town, yet Gates has prepackaged steak fries that somehow go so well with its entrees and sauce. At Gates, ask for them to be "extra crispy" -- many people do.

 

In the end, if you pass through Kansas City and want to do BBQ, I recommend the original Arthur Bryant's near downtown or any of the Gates locations. They are practically the father and son of Kansas City BBQ.

 

At the original Arthur Bryant's, which is in a now desolate urban neighborhood, you may rub elbows with campaigning politicians, conventioneers, and Japanese tourists. At any Gates location, if you are white, you may be the only white person in line. And you will have "Hi, may I help you?" yelled at you several times. Personally, as a white, suburban academic, I enjoy being a minority in that situation -- and I know how to place my order. If you do not know the ordering protocol, you will feel awkward. Still, you will be experiencing Kansas City BBQ as the locals do.

 

Last year when Robert was in Kansas City, we did a cornucopia of entrees at Gates. Next time Robert comes to Kansas City, we are doing the original Arthur Bryant's. That is if the allure of Stroud's pan fried chicken is not too strong.

 

AJ

Great you went on about BBQ then dropped Strouds in! That 8 hour drive sounds shorter and shorter the more I think about it...

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WiWavelength Member Level: LTE Advanced

WiWavelength

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Great you went on about BBQ then dropped Strouds in! That 8 hour drive sounds shorter and shorter the more I think about it...

 

Stroud's fried chicken is really good.  After several years, I had it again last fall, and it is really good.  The Brookville Hotel in central/western Kansas along I-70 -- I have another story on that one -- is another fried chicken destination.

 

But if you are are totally serious about fried chicken, you have to go another two hours south of Kansas City to Crawford County, KS.  Chicken Annie's and Chicken Mary's.  I grew up 30 miles north of both.  Trust me, Robert -- the fried chicken judge of the world -- will back me up on this assessment.

 

AJ

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WiWavelength Member Level: LTE Advanced

WiWavelength

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Great you went on about BBQ then dropped Strouds in! That 8 hour drive sounds shorter and shorter the more I think about it...

 

Hey, a Cubs-Royals World Series.  Possibly, it could happen.  But maybe on the south side, you are a White Sox fan.  Yeah, that is not going to happen this year...

 

;)

 

AJ

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sbolen Member Level: 4G WiMax

sbolen

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*cough cough* Pappy's my good sir, you better go to Pappy's....

Pappy's, Bogart's, Salt & Smoke, Sugarfire... We have it pretty good here, too.

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kct1975 Member Level: 4G LTE

kct1975

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We are arguing over BBQ? Yikes...

 

Maryland seafood >>>>> BBQ from anywhere

 

Oysters, clams, and crabs!

 

Sent from my SM-N920T using Tapatalk

ABSOLUTELY Agree!

 

No other seafood compares!

 

The best is eating seafood, from Maryland, while at Ocean City MD or the Baltimore Inner Harbor.

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Steve Dean Member Level: 4G WiMax

Steve Dean

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I meant Eastern NC. It's vinegar based, not mustard based.

 

 

I love all BBQ's. The regionality of BBQ is fun to track and taste. Except for Carolina BBQ. Vinegar is not a sauce. It goes on salad. [emoji14]

 

In Santa Fe, New Mexico there is a place called Cowgirl BBQ. It's one of the few places you can get New Mexico style BBQ. Which is basically a hybrid of Texas and KC styles with use of chiles/cumin in the rubs and the sauce. Very unique. I miss it.

 

Using Tapatalk on Nexus 6

 

To each their own.  I have to agree with Paynefanbro.  Growing up in NC, there are several places in eastern NC that will make you slap your mama.  The big difference when most people think BBQ, they think of beef.  In eastern NC, it is pork.

 

My favorite:

 

Kings Restaurant - Kinston, NC -  Yes, it is vinegar based but they use an apple cider vinegar with crushed red pepper, cayenne, and other spices.  Yes, it is added to the pork after it has cooked for 12 hours. So you can have the sauce on the side or drown it.  I hate to say that I have been known to order a five pound tub of this and finish it in one sitting.  Do not knock it before you try it.  They ship all over the US.  If you are up for something different, give it a try.  http://www.kingsbbq.com

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cletus Member Level: 4G WiMax

cletus

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I wouldn't be surprised if he says KC.

I'd bet he chooses something else like churrasco or some other style of South American "BBQ"

 

(churrasco is amazing when made with plantains and fried egg and avocado)

 

I am so hungry right now

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