What state in the US makes the best barbecue?
Hm, asked to answer what could possibly be the most controversial question on Quora. People like their BBQ the way they like it - so I'm going to take the high road here and refrain from telling people that they are wrong. I've been lucky and been able to have some great barbecue all over the country.Like:Kansas City - I've been to Joe's Kansas City BBQ, Gates, and Arthur Bryants. Burnt ends. I love burnt ends and when I make BBQ at home, there is always a fight over them. I've been known to hide some away when I make it at home. Smoky and sweet, the sauce is sticky with a hint of spicy.Memphis - It's all about the pork in Memphis. Slow cooked for hours over hard wood, either dry or wet. The meat will fall off the bone but don't ask how they do it - the rubs are a highly guarded secret.Texas - Beef. Beef. And even more beef. Central Texas relies on rubs but sauced meat is often found in other parts of the state. It's a big state, they can't make up their minds. Usually a little spicy, the focus really is on the slowly smoked meat. Sauce is just an afterthought and served on the side.Carolina - Also all about the pork. The sauce is vinegar based. This is my least favorite.Now, how do I make it? Well, it depends on my mood. Dry rubs. Spicy dry rubs, this is the Southwest after all. If it's a pork shoulder, just a dry rub, cooked very low for hours. If it's beef, I layer green chiles over the top. If I'm in the mood for a "wet" brisket, I'll make my own sauce - which includes a generous helping of chipotles in adobo sauce and honey. But sometimes I get invited to very special occasions where there is a pit-roasted goat. Mmmm, succulent and juicy, it is a treat on the rare occasions I have it. By the way, grilling is not barbecue. You can throw anything on a grill - barbecue is an art.