We are here in New York City and we are fortunate enough to be able to taste BBQ from around the US. Every once in a while you need to have a cheat day to relax and enjoy yourself. BBQ in NYC is one of those days. Check out this day at the NYC BBQ.
We are here in New York City and we are fortunate enough to be around bored waiting food matches from all over the country and they’re going to show us all the different partner style style is more Memphis barbecue absolutely we’re more down in that area because from Nashville off through that whole area it’s almost a perfect triangle with about 210 miles okay from murphysboro to Memphis for Memphis to Nashville and from Nashville two murders and what do you think is that what exactly is the Memphis style if you would have to describe it well you what it is it’s not a completely sauced up rift it has a dry run and it’s not associate with our super sweet our super vinegar it is kind of the middle of the road okay is considered a dry meat with salt and our run attitude do anything to stink about the process of the smoking or the cooking that well absolutely yet and everyone has their own process whatever works for you and for your friends your family and are your customers don’t change a thing that’s better Alabama and we want to know what the Alabama salvo so often Alabama gets looked over and I don’t like that because Alabama does have a very distinct style it’s pretty cool we are caught between the Carolinas and Memphis Oh Carolinas you’ve got the vinegar sauce and Memphis you’ve got the dry rubs and the sweet tangy sauce you know right we like our barbecue right off the pit we’re known for our whole pork shoulders our BBQ chicken and then we like for the custard minted to decide what type sauce they want on their forum okay also in North Alabama where I come from Big Bob Gibson barbecue we are famous for our BBQ white sauce we do a white barbecue sauce on all of our chickens and it’s something that has caught on and spread so whole pork shoulder full barbecued chicken you know the old fashioned brick pits at Alabama barbecue so there’s you know differences between North Carolina and South Carolina I know I know up here if I just calls a Carolina but when we’re when we’re down there there’s a big difference the meat in North Carolina oftentimes is chopped whether it’s whole hog or shoulders and they would actually chop it till you get sort of a fine texture BBQ to it that would be where we call chopped barbecue now what we’re doing since we’re from South Carolina particularly from Charleston along the Seacoast we cook it till it’s very tender and it just sort of pulls apart and when you do that instead of it being a fine consistency it’s more pull and you’ve got pieces of bark you can see the smoke ring you’ve got the exterior bar which is nice and crunchy so you tell me what you like better properly oh yeah you can actually get better pieces of meat rather than finely chopping it South Carolina has three indigenous sauces so along the coast and like up in North Carolina on the eastern side his vinegar sauce counter and then in the middle of the state which was settled by the Germans like in Colombia and orangeburg and Holly Hill South Carolina its mustard sauce country success yep and then in the western part up in the mountains and then extending all the way to Oklahoma and Texas is basically tomato-based sauce everyone understands the different styles of barbecue that goes across the United States what is a difference more barbecue well you know we always say in st. Louis we’re the only place that has a rib named after ah that’s true so then where that comes from that’s a butcher’s cut that’s not a style of cooking in st. Louis we do a lot of for the high temperature grilling okay so what we do is having learn from down south we do a lot of the dry rub memphis-style barbecue but what we do is we finish it with a st. Louis twist we do the dry rub we smoke it and then as we finish it will take a balsamic vinegar brown sugar glaze it will brush that on and then we take a high porch to it which caramelize the sugar we came up with that idea we were using a small brulee torch but when you do 2,000 slabs we need to come up so that’s actually a roofing torch oh is that right that’s a good technique though with all of these people you have to be today very very well a little bit about the texas-style barbecue in the what this is the real difference it’s the type of meat we’re cooking on the southeast cooked whole hog yes there must look for yes and so we are noted for the brisket and they use hickory woods in other guys would we use predominantly oak I pecan and mesquite this piece of meat is why barbecue is part of the soul of Texas can go it’s a large piece of meat you yield about 30 pounds of brisket off of each cap wow that’s a lot so you start cooking it and you’re in your backyard and then people show up because such a big piece of meat you got to share it so everybody brings side dishes and some friends of guitar and so you sit up back in the backyard and you eat the BBQ and so BBQ is part of Texas is so but it’s really a social event and the good thing about that routine I just told you to see like next weekend you go to somebody else that’s right if it’s right you don’t have to do all the work all the time Mississippi Alabama oh there’s so many places that the style is the same yes but one of the things that we found is you know brisket used to be a cheaper cut but it was always the toughest hard on a cow but now it’s more expensive because everybody loved in rich the upset loves a brisket and I do a brisket at our restaurant in Yazoo City I trim all the fat off and I took it under my butt says they’re cooking so I base that brisket with the pork fat and and then after a certain amount of time when i get my color my smoke ring I wrap it and leave it on there for another 12 hours and it’s tender as a mother’s love but you know if I barbecue if you cook it low and slow for 12 or 13 to 14 hours I don’t care what part of the country you’re in it’s going to be good and so the fact that New York is finally caught on it’s not hot dogs and hamburgers anymore that we’ve got southern barbecue up here let’s open up a beautiful thing.