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[pmillen]

A woman recently asked me how I would categorize my BBQ style.  My reply was reminiscent of Homer Simpson.

She named a few for me to choose from; Texas, Carolina and some others.  What was she talking about?

Remember "Compare and Contrast" test questions?

[Bentley]

To me in America, the style is more about the sauce or rub the region likes as opposed to a "style"...The Carolina's used to be big in the whole hog cook, then that was broken down by chopping and served as a plate or sandwich.   Memphis has its dry ribs, but again, more of a rub thing then style.  Now, take Korean BBQ or Chinese BBQ Pork and you are talking more style to me.  Texas, being so big in the cattle industry, obviously leaned towards the beef cut, they would have that pit/spit "style" I guess, and with a lot of German immigrants, they embraced both beef and pork sausage.  Tornado Ally seemed to take the pig and the hog and throw the Yardbird in to and serve all of it.  Some say the birth place of Burnts Ends...

[Kristin Meredith]

People watch too much food tv and adopt things that the hosts on those show say.  So, when we cook brisket, I guess we are Texas.  And when I have a pork rib and put Sweet Baby Ray on it, I am Kansas City.  And if I serve pulled pork with a mustard or vinegar sauce, I am Carolina.

Like Bent said, not so much about the cooking of the meat as how you dress it before serving.

[Bentley]

Now put US BBQ against Korean or Chinese and you have a style!

[ylr]

Here in W. Ky., it's usually vinegar based sauce over hickory, which is nothing unusual, but what makes us unique is our love of mutton......

[pmillen]

Hmmmm, I guess I'm Kansas City style.

[Brushpopper]

Texas.  It's the only kind I know.

[kruz805]

I would disagree.  I am a Certified Beer Judge and we have a ton of styles to know.  All beer styles are usually by a region of the world or specific country.  When it comes to BBQ, its all about the region of the US that it stems from.  Yes, this all about the rub/sauce you use.  But, it think wood is also a big part of it.  Texas will have more use of Mesquite than say Caroline. 

[keithj69]

I guess I am a CaroMephxas City type of person.   It really depends on the mood when cooking.

[Kristin Meredith]

I would disagree.  I am a Certified Beer Judge and we have a ton of styles to know.  All beer styles are usually by a region of the world or specific country.  When it comes to BBQ, its all about the region of the US that it stems from.  Yes, this all about the rub/sauce you use.  But, it think wood is also a big part of it.  Texas will have more use of Mesquite than say Caroline.

But a lot of Californians like mesquite.  So is it Texas style or California style.  And if you use Hickory, what style is that?  or Cherry?  or a blend?  Cooking on wood is cooking on wood and not  a regional style.  Maybe a flavor profile.

[Bentley]

The folks I know from Texas that BBQ use a lot more Pecan and Post Oak then Mesquite...

[LowSlowJoe]

Mine's a southeastern Michigan style... inspired by various kinds of BBQ I've seen over the years, and adapted to cook in my own backyard.   Sometimes it includes Beef Brisket, inspired by what I believe to be the Texas style of BBQ, but having only ate brisket once in Texas, who am I to know?   Now, in general, I'd say that whatever style I have, it rarely includes the use of any mop, or even spritzing... maybe my style could best be described as lazy, because I just tend to get the grill set to the temperature I want ( which is quite easy with a pellet grill ), put the meat on the grill with a remote temperature probe stuck in it, walk away , and then come back when my phone App says that the internal temperature is where I want it to be... Ok, well I might probe it for tenderness, but I rarely open up my pellet grill more than 3 times on even the longest cooks...  So, lets call it southeastern Michigan Lazy man's BBQ...     Sauce is almost always on the side

[dk117]

I would disagree.  I am a Certified Beer Judge and we have a ton of styles to know.  All beer styles are usually by a region of the world or specific country.  When it comes to BBQ, its all about the region of the US that it stems from.  Yes, this all about the rub/sauce you use.  But, it think wood is also a big part of it.  Texas will have more use of Mesquite than say Caroline.

But a lot of Californians like mesquite.  So is it Texas style or California style.  And if you use Hickory, what style is that?  or Cherry?  or a blend?  Cooking on wood is cooking on wood and not  a regional style.  Maybe a flavor profile.

I was going to stay out of this as us Pacific North-westerners, while home of Joe Traeger, don't really have our own style.  I now want to ask about Tri Tip.   Isn't that a regional California style?  Santa Maria tri tip?

DK

[Bentley]

I guess it would depend on ones definition of BBQ.  I think the places that cook true Santa Maria would say they grill it and not BBQ it.  There is no reverse sear in a Santa Maria style cooked Tri-tip.  But you make a valid point.

[Brushpopper]

The folks I know from Texas that BBQ use a lot more Pecan and Post Oak then Mesquite...

I grew up along the southern border of Texas and all that is used there is mesquite.  There wasn't many pecan trees around.  I live a little south of San Antonio now and we have plenty of mesquite and oaks, but they are live oak and I don't care for the bitter flavor the wood leaves.  Live oak works great in fire places, though. 

And the only places there are pecan trees are along the rivers around here.  I've never tried pecan because I've never had it to burn.  Ain't going to pay for it when I can get all the mesquite I want for free.  Up around Austin there's plenty pecan trees, if I remember correctly.  But I've come to prefer pellets of just about any flavor now.  Might ought to try pecan.