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Ok maybe it's just me and if I am the only one I will chalk it up to me just being me. I love watching baseball. Especially College baseball. And of course there is no bigger stage for that sport than the CWS. But these announcers are killing me. Last night on and on about a Pulled PorK Sandwich. There seems to be constant reference to "them." When I played." "I remember when I __________ ." "I was also told." And of course instead of hearing about what it actually going on etc we have to hear about Pulled Pork when everyone knows chopped pork is far superior. Maybe everyone else is enjoying the announcers this year and I am the Lone Ranger. If so fine. I will hit the mute button tonight and enjoy the actual game.

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Agreed.   I'm not enjoying the announcers and their repetitive nature.  They keep bring up the same ol' crap because there is a new announcer team every night.  They seem to be rotating the on-air talent but the content is the same.  They want to talk about the same players (ie.... Brandon McKay) over and over.   I don't need to be reminded Brandon McKay is the POY a dozen times in the same broadcast.   There are twenty-five guys on a team and 16 guys in the dugout....why not talk about them?  Last night's announcing team was the weakest.   I will be turning the volume way down tonight.  The games are very good but the dialogue is tired.   Put a fork in me and some brisket.

Last edited by fenwaysouth

Coach, you've really drunk that Lexington, NC Kool-Aid.  ;-)  You need to get down to the PeeDee section of SC for some REAL BBQ.  Chopping is the easy way to make pork BBQ.   It's edible, but that's about it.  Pulling, TRUE pulling, requires a lot more work, but it's worth it.  

But, I get your point about the announcers.  However, I did enjoy Eduardo Perez imitating his dad, accent and all. 

 

Coach_May posted:

 we have to hear about Pulled Pork when everyone knows chopped pork is far superior. 

Heads up Coach May - your "North Carolina" is showing.

For the record I agree about the chopped pork.  But having lived in SC and TX at different times in my life and experiencing and loving BBQ from other locales (mustard based, tomato based, vinegar based, served with rice and hash, brisket and sausage from Smitty's, you name it), I have to say - it's all good BBQ, can't we all just get along?

Shoveit4Ks posted:

Pulled Pork is better. 

Carolina mustard sauce is incredible.

Omaha dont know S@*% about BBQ.

When we were in Omaha in 2010 I had a BBQ sandwich.  It actually wasn't bad.  But, there's only two reasons to go to Omaha, baseball and STEAK.   Do love a good mustard sauce. If you make the drive down to Chicken U (SC) next year, stop off at Wise's BBQ near Jalapa, SC. Best mustard sauce anywhere.  IF you're in Durham next year, the Tobacco Road Cafe outside Durham Bulls Park makes a great vinegar and pepper BBQ sandwich. 

I was born in MD and spent my adult life in NY and CA so I don't know nothing about BBQ but all this talk makes me think I need to fire up the Weber Bullet this weekend. These are 2 butts from a couple of weeks ago I pulled and topped with western Carolina style vinegar sauce for 2017's grad party. I'm thinking it's been a while since I did ribs. Beef or pork?

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MTH posted:
Shoveit4Ks posted:

Pulled Pork is better. 

Carolina mustard sauce is incredible.

Omaha dont know S@*% about BBQ.

When we were in Omaha in 2010 I had a BBQ sandwich.  It actually wasn't bad.  But, there's only two reasons to go to Omaha, baseball and STEAK.   Do love a good mustard sauce. If you make the drive down to Chicken U (SC) next year, stop off at Wise's BBQ near Jalapa, SC. Best mustard sauce anywhere.  IF you're in Durham next year, the Tobacco Road Cafe outside Durham Bulls Park makes a great vinegar and pepper BBQ sandwich. 

Will do!!! I know i'll be in Columbia next year for sure...probably Durham too (Glad its back).

OK, I am a RIB guy.  Been looking for the best ribs everywhere I go for at least 40 years.  Memphis is the favorite, but the actual rib places have changed over the years.  Kansas City is great, many years ago Gates was the best, but many have passed them.  Joes, probably the best now.  St Louis is good.  Truth is their are great rib places all over the country.

Biggest surprise is Phil's in San Diego.  Some of the best BBQ in the country.  Never expected to get good BBQ ribs in San Diego, but it sure was good.  Sauce is more Memphis style.

Anyway, in my experience wherever the best ribs are, you will find the best pulled or chopped pork.

Also, the big BBQ rib contests are a great place to find great BBQ.  Biggest problem with ribs is consistency.  Got to start with great ribs.  I don't like the ones that have the most meat on them.  In fact, the smaller the slab the better.  Fall off the bone is a favorite of everyone except true rib lovers and judges.  Perfectly done is before they fall off the bone.

Good thing I wasn't asked to do the game.  Once the topic got mentioned, I would talk about ribs the whole game.

Im probably going to get a lot of flack for this one....And this is coming from someone who lived in Texas for a while and spends a lot of time in the Carolinas....

Does it really matter if its pulled, chopped, brisket, ribs or pork?  Any day I'm eating good Q is a great day.

BTW, plans for 2017s grad party next weekend is chopped pork cooked in my new (but now broken in) pitbarrel smoker.

Welp, Cabbage, at the risk of starting a Rotational vs. Linear type argument I'm going to opine that I agree with those who say that grilling and barbecuing are not the same method of cooking.

As for left coast BBQ - we do have our share of good Q and  its adherents.  I was very impressed the first time I went to the SLO Market night and saw lines a block or more long for the cult BBQ stands. People were so intent on getting Q from one stand that they were eating entire meals from other stands while they waited.

PG thanks for the tip on Phil's, next time I am in SD I will give them a try. Good BBQ in Cali is hard to find.

The one thing we do well here is slow cooked Carnitas for tacos, or some other Mexican food dish.

http://www.recipetineats.com/p...-cooker-pulled-pork/

The key is to get them browned and crispy so we spread the pork out on large sheet pans after 8 hours of slow cook back in the oven at 400-450F and do a final crisp with the broiler at the end. 

This, with some home made tortillas and you have a guaranteed crowd pleaser. 

 

 

JCG posted:

Welp, Cabbage, at the risk of starting a Rotational vs. Linear type argument I'm going to opine that I agree with those who say that grilling and barbecuing are not the same method of cooking.

As for left coast BBQ - we do have our share of good Q and  its adherents.  I was very impressed the first time I went to the SLO Market night and saw lines a block or more long for the cult BBQ stands. People were so intent on getting Q from one stand that they were eating entire meals from other stands while they waited.

Yeah, past my pay grade to argue that one... but if you're cookin', I'm eatin'.

SLO (San Luis Obispo for you outa-staters ) Farmer's Market is pretty awesome.  Among other things (and trying to stay on thread), dozens of outside BBQ Pits going from all the local restaurants with tons of options.  

I was just talking about this the other day... We are in the instant information age, yet still, really good Mexican food can only be found in the West and Southwest and really good BBQ in certain parts of the Midwest, South, Southwest and Carolinas.  Pizza?  only in the Northeast and upper Midwest.  Recipe's travel but the full flavor and whatever else makes up "authenticity" just doesn't seem to.

When certain willing family used to travel from the Northeast Ohio homeland out West to visit us, they would bring a small ice chest with our hometown pizza and a certain bakery item that just can't be found elsewhere.

Last edited by cabbagedad

Also keeping on topic, but displaying my ability to argue pretty much any point related to food ad nauseum, I have eaten pizza all over the US, including traditional cities like NY, Boston, & Chicago, and also sampled quite a few pizzas in Italy,  but this place outside the usual pizza circuit in Phoenix is truly as good as it gets. 

http://www.pizzeriabianco.com/

Definitely  place you MUST go when attending spring training,  AZ Fall League, or youth tournaments.

There's another place in Seattle that is almost as good. Go figure.

JCG posted:

Also keeping on topic, but displaying my ability to argue pretty much any point related to food ad nauseum, I have eaten pizza all over the US, including traditional cities like NY, Boston, & Chicago, and also sampled quite a few pizzas in Italy,  but this place outside the usual pizza circuit in Phoenix is truly as good as it gets. 

http://www.pizzeriabianco.com/

Definitely  place you MUST go when attending spring training,  AZ Fall League, or youth tournaments.

...

Uhhh, no.  In describing their pizza's, they use the word "artisanal".  Automatic disqualification.

On the plus side, I hear they just use the pavement out front as the baking oven from June thru August.

Matt Reiland posted:
Coach_May posted:

 we have to hear about Pulled Pork when everyone knows chopped pork is far superior. 

Heads up Coach May - your "North Carolina" is showing.

For the record I agree about the chopped pork.  But having lived in SC and TX at different times in my life and experiencing and loving BBQ from other locales (mustard based, tomato based, vinegar based, served with rice and hash, brisket and sausage from Smitty's, you name it), I have to say - it's all good BBQ, can't we all just get along?

My sentiments exactly! I love it all! Throw in some Memphis ribs and....oh man now I have to go get some BBQ tonight! 

SGNielsen posted:

Just got back from Omaha by way of KC (cheaper flights). Ate at Joe's in KC, you can keep the pulled pork, the burnt end brisket and ribs were pretty dang good!!! 

+1 for Joe's in KC!  Hands down some of the best burnt ends in the country.  Be out there the end of July - and a visit to Joe's is on the calendar.

2022NYC posted:

When someone mentioned West coast Bbq, I was thinking Luau. Too far west maybe..anyway I like pork on a spitz

Not a big fan of luaus except for the dancing and endless mai tais but I do a Kalua style pork in the smoker on occasion. The traditional recipe calls for slow cooking a whole pig in a pit, but it's killer out of the smoker.

BOF,

A tip regarding Phil's BBQ in San Diego.  Every day a line forms about a block long just to get in.  Now when we are in San Diego, we order over the phone (take out).  Then you can walk past the line and pick up your order. Ask for extra sauce because it is some of the best ever.

I've heard they opened up a couple other places.  Can't recommend the others as I haven't tried them.  The one I highly recommend is on Sports Arena Boulevard in San Diego.  Can find it on google.

re Phil's in SunDiego. The one in Santee is just as good as the one on Sports Arena. And, if you like their sauce, they've been selling it at Costco for awhile now. Probably not at all Costcos.  Like we can't get Poke at our local Costco but could at the Kahala Costco while in Hawaii. (sorry WAY off topic). 

On topic: How hard could it be to have a paragraph or 3 about ALL the players at the CWS? Announcers should be better conversationalists/journalists/commentators than the ones I heard.

 

PGStaff posted:

OK, I am a RIB guy.  Been looking for the best ribs everywhere I go for at least 40 years.  Memphis is the favorite, but the actual rib places have changed over the years.  Kansas City is great, many years ago Gates was the best, but many have passed them.  Joes, probably the best now.  St Louis is good.  Truth is their are great rib places all over the country.

Biggest surprise is Phil's in San Diego.  Some of the best BBQ in the country.  Never expected to get good BBQ ribs in San Diego, but it sure was good.  Sauce is more Memphis style.

Anyway, in my experience wherever the best ribs are, you will find the best pulled or chopped pork.

Also, the big BBQ rib contests are a great place to find great BBQ.  Biggest problem with ribs is consistency.  Got to start with great ribs.  I don't like the ones that have the most meat on them.  In fact, the smaller the slab the better.  Fall off the bone is a favorite of everyone except true rib lovers and judges.  Perfectly done is before they fall off the bone.

Good thing I wasn't asked to do the game.  Once the topic got mentioned, I would talk about ribs the whole game.

325E2008-112E-4EC5-963A-D6A6EFF870CE-4169-00000DF5D9BFD379

Killens BBQ Pearland Tx. Get there early. 

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