Pellet Fan

All Things Considered => General Discussion--Non food Related => Topic started by: Bentley on January 28, 2021, 02:26:55 PM

Title: Does the majority of your BBQ fall into a Regional style?
Post by: Bentley on January 28, 2021, 02:26:55 PM

Curious if everyone on this site falls into the homemade category?

Title: Re: Does the majority of your BBQ fall into a Regional style?
Post by: Bar-B-Lew on January 28, 2021, 02:30:20 PM

I went with Memphis because that was where I learned and the closest style that I think my BBQ represents.

Title: Re: Does the majority of your BBQ fall into a Regional style?
Post by: 02ebz06 on January 28, 2021, 02:44:57 PM

Guess I have to go with Memphis as well.
Back in the day, I used to sauce everything, but eventually decided that what I was liking was the sauce, and not necessarily the meat.
So, I just use rub now.
I do make sauce from time to time when having guests over if any of them want it.
Usually make a Carolina style and a KC style.
Plus always have a bottle of Stubbs on hand which gets used on occasion.

Title: Re: Does the majority of your BBQ fall into a Regional style?
Post by: SmokinHandyman on January 28, 2021, 03:41:17 PM

I like the dry rub but, I still use a little sauce

Title: Re: Does the majority of your BBQ fall into a Regional style?
Post by: Darwin on January 28, 2021, 07:33:27 PM

I grew up on a small town bbq sauce from Ville Platt Louisiana.  The sauce was labeled Pig Stand or Jack Miller.  I can't get any more so I occasionally do a clone copy of them.  Mostly onions, Lea & Perrins and tomato sauce or ketchup.
If I buy something from the store it's usually Dave's Natural Sweet.

Title: Re: Does the majority of your BBQ fall into a Regional style?
Post by: Free Mr. Tony on January 28, 2021, 09:06:55 PM

I tend to go vinegar sauce on my pulled pork, but lean towards KC on most other meats.

Title: Re: Does the majority of your BBQ fall into a Regional style?
Post by: BigDave83 on January 28, 2021, 09:47:15 PM

I am not sure where i fit in. i like dry rub, little sugar, and sauce on some things at times. Most of it has sauce on as the GF likes sauce.

Title: Re: Does the majority of your BBQ fall into a Regional style?
Post by: Hank D Thoreau on January 29, 2021, 12:27:08 AM

I buy stuff and try it. If I like it I do it again.


Sent from my moto z4 using Tapatalk

Title: Re: Does the majority of your BBQ fall into a Regional style?
Post by: Fat Freddy on January 29, 2021, 08:28:32 AM

Grew up in Texas before moving to Iowa. Everything was dry little to no sauce and more beef based . Got married to an Iowa gal who had kids and they all liked sweet, so changed up a tad to try to make everyone happy. Love BBQ so became a KCBS certified BBQ judge and realized my style wouldnt work. Switched to more KCBS when I started competing and of course way more pork.

After I quit competing and the kids are all on their own, Brisket is dry but the wife can do whatever she want with the ends, when I occasionally do pulled pork I top it with a vinegar sauce and coleslaw, Ribs are sweet and i seldom eat but my wifes favorite and chicken just depends on the cut. Halves nothing but rub, quarters rub, thighs and legs usually sauce and wings tossed in a hot sauce.

So not sure I answered correctly but I put a hybrid, i feel it is more hybrid now and has for sure evolved

Title: Re: Does the majority of your BBQ fall into a Regional style?
Post by: Th3Batman86 on January 29, 2021, 10:52:30 AM

I go hybrid. If I am feeling lazy, I reach for Sweet Baby Rays which is more of a Kansas City I think. But, my favorite thing is to BBQ is pork. Any pork will do but when I get to do a whole hog once a year I am just so happy. I don't get the love for brisket, I just love pig. Which I think puts me in the Carolina's. And if I am taking the time and not being lazy, then I lean toward the pepper vinegar or the mustard which are both Carolina.

Title: Re: Does the majority of your BBQ fall into a Regional style?
Post by: glitchy on January 29, 2021, 02:07:15 PM

I cook pretty much everything dry rub. Zero to a trace of sugar for beef, pork varies from that to some of the OakRidge rubs that have a fair amount of sugar, poultry is usually savory or spicy. Sauce is served on the side, mostly to please the girls. I pretty much only sauce burnt ends during cooking and once in a blue moon a rack of ribs. I’ll make or buy rubs of about any style to try, though probably lean towards Texas/Southwest styles. Most sweet usually has heat too.

Title: Re: Does the majority of your BBQ fall into a Regional style?
Post by: cookingjnj on January 30, 2021, 11:09:57 AM

I voted Hybrid.  Just about everything I put on the pit is with just a rub, that goes for beef, pork, chicken, fish, veggies.  The exception is ribs, because the family likes them sauced I do sauce ribs as a later part of the cook.  All others will be served with a side of sauce if neccessary.

Title: Re: Does the majority of your BBQ fall into a Regional style?
Post by: Trooper on February 01, 2021, 10:02:26 AM

K.C. Style.
I prefer my own sauce, but if using a store bought its -
  Bullseye Original (a Kraft product)

Title: Re: Does the majority of your BBQ fall into a Regional style?
Post by: dk117 on February 01, 2021, 03:35:45 PM

I sat on this for a few days and ultimately chose Hybrid.

Brisket - Texas
Pork Butt and Ribs - Kansas sweet predominantly but with plenty of Eastern Carolina vinegar. 
Tri Tip - dry rub Southwestern
Chicken/Turkey - home made

I guess I'm all over the place.  Aside from smoked salmon, I cannot think of the Pacific Northwest as having a regional style.  So I use what I like from many regions.

DK

Title: Re: Does the majority of your BBQ fall into a Regional style?
Post by: Bentley on February 01, 2021, 04:09:20 PM

Many more regional flavors folks use then I would have thought.  We do have a nice blend of users and tastes on this site!