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Originally posted by Dback Jon I know southern BBQ is pork, where the others use beef primarily.
Southern BBQ will be pulled meat (i.e. cooked, then pulled from the bone).
Or it can be minced pork.
Carolina BBQ uses a vinegar based sauce....and yucky Tennessee BBQ uses the sweet honey sauce.
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26-year-old Saermengsi last season rated average 25.1 minutes, with 7.5 hours, 2.7 times and 2.7 backboard secondary attack, he Yifusen general as the replacement came in March Yifusen injuries ever period of time, three matches in a row, his secondary attack will reach 10. By Sun team, he could strengthen outer lane line, but also as the replacement fullback scored his general customary activities in the stadium two wings. On the season Saermengsi-ball hit rate reached 30%. He was in flames and Jones made a three-year teammate, Jones said that the organizers he pitches, but he can also shooting. His shooting is deceptive.
Originally posted by KingofCards Pork and beef are much better than chicken. Who cares how they cook it as long as the Pork is cooked and the beef isn't.
There is a type of NC BBQ that uses chicken that my dad makes.
But pork is the way to go with BBQ, unless were talking about ribs. IMO nothing beats beef ribs.
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26-year-old Saermengsi last season rated average 25.1 minutes, with 7.5 hours, 2.7 times and 2.7 backboard secondary attack, he Yifusen general as the replacement came in March Yifusen injuries ever period of time, three matches in a row, his secondary attack will reach 10. By Sun team, he could strengthen outer lane line, but also as the replacement fullback scored his general customary activities in the stadium two wings. On the season Saermengsi-ball hit rate reached 30%. He was in flames and Jones made a three-year teammate, Jones said that the organizers he pitches, but he can also shooting. His shooting is deceptive.
Carolina BBQ is mainly pork - and is cooked with a vinegar based sauce. Texas BBQ is mainly beef ribs and beef brisket (the best IMO) with a spicy tomato based sauce. Nothing beats a good brisket that has been smoked long enough that it has a good reddish ring that has permeated a good way into the meat.
I eat at this place in DC all the time - its amazing.
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