Pulled Pork

You are exactly right about the announcers. Exactly wrong about the pork.

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.

Pork?  Brisket please. 

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. 

Pulled Pork is better. 

Carolina mustard sauce is incredible.

Omaha dont know S@*% about BBQ.

I am a big Kyle Peterson fan and the McDonald guy is tolerable. Eduardo Perez on the other hand is painful to listen to...Ravech doesn't top my list either. Where's Bob Brenly when you need him?

Pulled!

@Coach_May  Watch the games on the ESPN app and the Multiview feed.  No announcers ... just background  crowd noise.  They hop around from camera to camera with some umpire cam mixed in.

And if I could only pick one ... give me that brisket!  

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. 

WTH... it's 6:30 am and I'm hungry.

Y'all have to come out to the Calif Central Coast for some Tri-Tip sandwiches.

Pulled Pork

Memphis style wet or dry

Baseball announcers, in general, have a lot of air time to fill. These guys could be more creative and go a little more in depth on the rosters at this stage in the tournament, IMO.

You guys are killing me.  I live in S. FLorida.  Do you know how hard it is to find decent BBQ down here?

Got take out from a place everybody down here calls "good" and the to go sauce they gave me was little Heinz packets.  Honestly, that should be an arrestable offense.

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?

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!!! 

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).

I experienced mustard sauce BBQ for the first time when my son played at Lander. Very very good! You guys just haven't had the right chopped BBQ yet.  

Love Brisket.  Spent a lot of time in Dallas the last few years, and there are some good BBQ places in the Dallas area.  Also had some good BBQ in Austin. 

As far as pulled pork, we do pork butts in the crock pot, with enchilada sauce and a can of Dr. Pepper.  Once the pork is done, it makes awesome burritos. 

Coach_May posted:

I experienced mustard sauce BBQ for the first time when my son played at Lander. Very very good! You guys just haven't had the right chopped BBQ yet.  

There's definitely some good chopped BBQ out there.  Green River BBQ in Saluda, NC is chopped and it is excellent.  

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.

OK, here's a strange one from the left coast...

Just Q'd some chicken last week, used some seasoning we were gifted from guests from India and then slabbed Carolina Sweet sauce continuously while on the grill.  It was off the charts good.

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.

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.

Great, another food I can't find done well down here. Why don't you just start talking about good bagel shops and really kick me while I'm down.

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! 

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

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.

I ain't turnin down none of it.

Ok, living in Dallas now, I know many of y'all will be shocked to learn that I still prefer my pulled pork coming out of Southern Illinois! My first year down here, my parents came down for Easter and they brought 4 pounds of it from a local hometown bar/grill for me  

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.

Agree. I did enjoy Ben McDonald's work on the ESPN games. 

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.

Pulled, end of story.

And I'll take all these announcers over Brent Musburger any day of the week.  He's more nauseating than chopped pork.

And if I see one more shot of Kim Mulkey . . . . . 

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.

Killens BBQ Pearland Tx. Get there early. 

I listened to the LSU-Oregon St game on the national radio feed and had to turn it off. The announcers kept getting stuck on the same topic for innings at a time. 

Joe's in KC is the best BBQ I've ever had.