BTW - that nice "pink" color you see in the ribs is a smoke ring. It's a good way to tell if your ribs were really smoked over hardwood or if somebody cheated
Originally posted by: vi_edit
I never said In 'n Out was greasy junk. I said that it simply was overhyped by zealous loyalists.
As far pork being "low class", we'll have to agree to disagree. Many cuts of beef need some sort of seasoning or marinade to bring a little zest to them. About the only exception is the Ribeye(and the prime rib), and that's not even the meat that making the flavor, it's the marbled fat. Even a ribeye typically gets a dash of salt, pepper, and garlic on it before it hits the grill.
It's hard to compare cooking styles between pork and beef. With most (steak) cuts of beef it's not a big deal if it's not cooked all the way through. There's not really any physical health concerns if it's not cooked past the killing point of bacteria in the middle. You can still eat it. You can sear the outside and still leave the inside tender and juicy. You have a lot more flexibility with cooking styles that way. And even then, if you cook a steak all the way through till it's "well done" it's going to be like gnawing on a tire. It's the fact that you can get away with it not being fully cooked that provides the flavor and tenderness.
With pork(and chicken) you have to cook them all the way through for it to be safe. There's really only one good way to make them both fully cooked and tender - that's low and slow. High temps will dry them out and leave them chewy.
A properly cooked chicken breast or pork chop/loin can be cut with a fork. Just like a steak. It's not a "low class" meat. It's just different. And for the money and the flavor, I'd gladly take a pork loin over a beef filet. At least the pork has a flavor. Plain old beef flilets are just bland...and overhyped. Kind of like In 'n Out.
Originally posted by: TheVrolok
Clems (www.clemsfire.com) in Port Matilda, PA
Originally posted by: spidey07
Originally posted by: ironwing
Starns BBQ, Paducah, KY.
English's BBQ, Cave-in-Rock, IL (actually, a trailer along the road just outside Cave-in-Rock, IL)
After that, Carolina BBQ.
Dude, I live in KY and KY doesn't have great BBQ. I wish they did.
man, I really need to open a restaurant.
Anybody have a carolina burger? OMG! Sex on a bun - burger, cheese, chili, slaw, mustard.
Originally posted by: Babbles
Originally posted by: TheVrolok
Clems (www.clemsfire.com) in Port Matilda, PA
I live in State College after living in Texas for ~25 years, and my official opinion is Clems blows. I heard nothing but good things about it and I really really wanted to like the place. I finally tried it and I was disappointed beyond belief.
I have a working theory that people east of the Mississippi River and north of the Mason-Dixon line really don't know much about BBQ!
Vrolok, I think Beulahs in downtown State College offers better BBQ than Clems.
Originally posted by: cougar1
I recently moved to Austin, TX and there's some decent BBQ around here, but there's nothing like a good Argentine Asado.
Ranged cattle, not corn-fed, killed the day you bought the meat. Lightly seasoned with salt and perhaps a little garlic... Cooked over a well controlled flame. Pure beef, the way nature intended it. Like butter.
http://www.asadoargentina.com/