…. I typically use pecan for bbq and mesquite for grilling

True. I don't mind if they have two or three different levels of heat in their sauce, but the base sauce needs to be the same. Straight mustard base is my least favorite, but a place that specializes in just a a good mustard sauce is preferable to one who tries to have a mustard based sauce, a tomato base sauce, and a vinegar base sauce. Usually they will excel at only one style. Same with the method of how they cook their meat: BBQ, smoked, or grilled. Usually they are only good at one. I only BBQ well, not the best griller or smoker... but these definitions are somewhat controversial in themselves. I grew up going to small joints that focused on beef brisket, and boasted a thinner sauce that was a blend of tomato, vinegar, and mustard, Usually only had one bottle of sauce, not two or three, and the sauce was basted on towards the last third of cooking to caramelize on the outside of the meat. Being a thinner sauce, it could be applied earlier than a thick sauce without the danger of burning. It was not an overpowering sauce, like the thick, glorified ketchup you find nowadays. If you felt you wanted more flavor, you could always add some more sauce after the meat was cooked. I could never understand putting slaw on a perfectly good BBQ meat, as some miscreants do... but to everyone their own. What did you grow up on, and what is your favorite today... ought to open up a can of worms. I also love the Texas style of brisket, with no sauce till after the cooking is over, it's a close second to what I grew up on.

Pecan is popular in The Panhandle of Florida.

Burnt Bean in Seguin TX. It’s on the outskirts of San Antonio. Best brisket hands down I’ve ever had.

I thought the brisket at Terry Black's in Dallas, TX was quite good.

Hard Eight Frisco TX

I'm not Texican but even I know they use alot of post oak for brisket. East Texas has the southern influence and uses hickory and pecan a good bit.

I'm an Alabama purist and beef cannot be barbecued by any means known to man. It can be smoked, grilled, fried but only pork can be barbecued.

Now don't get me wrong I love me some brisket done up right but don't blow smoke up my tail and call it bbq.

And the best pork is whole shoulder and ribs, whole slab spareribs not them dinky little overpriced baby backs. St Louis style acceptable if you're trimming them up all pretty like for a show. Whole hog acceptable but that's it's own category.

Slow cooked over an open pit, none of this closed smoker smoke ring stuff. HICKORY ONLY

Basted every half hour with a secret vinegar/acidic based basting sauce to cut the fat. Mine is equal parts cider or malt vinegar and lemon juice. Pit master's choice to season the meat but no need for for rubs or thick coatings of spice, salt and maybe some pepper should suffice. You're going for smoke not the spice cabinet.

The finished product should a firm somewhat dry slow roasted cut that is sliced or chopped. Definitely not pulled or sloppy joe like in texture. Should be able to specify inside chopped/most tender, outside chopped/crispy char, or the standard inside outside chopped.

Actual sauce goes on at the plate or in a sandwich and the sauce should be red but not tomatoey with a solid sweet component, I like cane syrup, and some tang from a vinegar with a bit of bite from mustard, maybe some herbal onion, garlic or bay, I simmer onion, garlic and bay in my vinegar with a few pods of hot pepper as a good sauce needs a solid hit of heat. A touch of umami worstershire or anchovy paste tops it off. Thin or thick to preference but no one flavor should overpower the other.

Sauce can go on the ribs to bake on a bit and caramelize before serving, always pull the membrane.

Slaw goes on the side, never on the sandwich. Pickles go on the sandwich. Toast the buns on the grill as you assemble the sandwich. Pour on enough sauce to make a mess. If you ain't wearing the sauce you aint putting on enough.

Dont ask for brunswick stew unless you're in Phenix City, Alabama doesn't do brunswick Georgia does.

Chicken can be barbecued as well with the understanding that it's not really bbq. Halves or quarters best. Pecan is acceptable here as it's milder.

One of my favorite sauces to cook with is Bud's Sauce, South in Yo Mouth, Southern Fire. Anybody have any favorite sauces to cook with? I have a men's fellowship once a month, use a different sauce every time.

Nobody's said McRib! Took 1 bite once and threw it away.

Just remembered a sleeper bbq here. If you ever find yourself traveling I75 between Macon and Atlanta on a Friday or Saturday you will want to pull off at the Jackson/hwy36 exit for Buckner's Family Restaurant. Not a BBQ joint as it is a meat and three lazy susan all you can eat place but on Fridays and Saturdays they have BBQ, ribs, and brunswick stew in addition to the usual fried chicken. I've all but begged them to put it on the menu full time or even convert over to a full time BBQ joint. It's that good.

And if you miss Friday or Saturday stop by anyway as the rest of their fare is equally as good.

I want to eat at Little Nick's BBQ in Rockford, Illinois. Have any of you eaten there?

I learned grilling from the father of a frequent World Champion barbecuer, both of whom are named Thad. The younger Thad, who we called Little Thad, is in Boar's Night Out. They win in lots of categories and frequently win the entire World. Thad has his own barbecue restaurant now, Little Nick's. Thad is the third man from the left. Little Thad is called Big Thad by many people now.



I've known Thad since the day he was born. His family lived next door. I first saw Thad when his parents were bringing him from the van to the house, from the hospital. Thad, his family and my siblings credited me with saving his life from a racist adult man when Thad was 15. The racist tried to club Thad in the head, with a heavy flint club. I jumped in front, caught the blow on my left shoulder and got the club from him. I then literally dragged Thad home, because he wanted to go after the man. Thad's dad, who we called Big Thad caught up to the racist, who was on foot, with his van and broke his jaw with a single punch.

Thad's parents were always very good to me before the attack and very grateful afterwards. They gave me a boat and trailer. They grilled, smoked and cooked an enormous amount of food my college graduation including a couple of hams and turkeys. Big Thad made some of the best barbecue I have ever eaten.

Big Thad was tough. He looked like a larger stronger version of George Foreman. Growing up down South, he used to catch groundhogs by hand, because he didn't have a gun. He would hold his hands over their holes and grab them with both hands.

Here's Thad's restaurant's website:

https://www.littlenicksbbq.com/



Thad and Boar's Night Out use mulberry in their blends, just like his dad, Big Thad, taught us to when we were kids.

Keith

I would love to eat either of the Thads bbq. They sound like men.