Authenticity varies by degrees (like gayness). Obviously no one in NY expects 100% authentic Texas barbecue. You would have to exactly replicate every detail, down to atmospheric conditions, to achieve that. However, it’s not stupid to expect something that is 85% authentic or so.
Anyway, why does “authentic” barbecue have to be the same as that of any particular state? If a NY barbecue place does not claim to replicate the food of another place, then there is no real claim on authenticity.
Franklin BBQ opened up the summer after I left San Antonio. Which is fine, because the line to get food is waay to long for me. If you like waiting in line for four hours, I’m sure it’s good.
(Except for Obama–he got to skip the line. Probably because he’s a socialist dictator. No telling what other shortcuts he would take if he didn’t have Rush Limbaugh to keep him in check.)
so you guys call grilling broiling, and you call barbequeing grilling, so what the fuck is your barbequeing then? smoking? and why is it so unfathomable that you could do it in NYC?
^Just like Yayywork said: BBQ : NYC :: Bagels : West Texas
greenman what happened to posting pics of your creations in the egg last weekend?
^Still don’t know how to post pics.
Presumably “Authentic” means the chef knows what he’s doing and how it’s supposed to taste and has managed to recreate ingredient supply and technique to achieve the result that is true to whatever the adjective after “Authentic” is.
Non-Authentic is presumably a chef that grills something and slathers some sauce over it and sends it to the table without having a real basis to compare it with whatever is supposedly the original recipie.
That’s how I read it, at least.
Recommend me some BBQ joints in the Big D. I’ll be there next week
^TBH, I don’t know any. You’d be better off googling it.
I’ve been to several place outside of KC and Texas that say they serve “authentic” KC/Texas BBQ. The first thing I notice is none of these places smoke their own meat. That’s a dead give away right there that it’s not real BBQ. If you don’t have a woodyard in the back of your place smoking meat 24/7, you’re not a real BBQ place.
Who is smoking it for them?
Depends on the place I suppose. They could be getting it from a local butcher that smokes meat, or they could be ordering frozen meat. I’m not saying it isn’t “real BBQ.” Just not authentic KC/Texax BBQ.
Some places (like Bill MIller’s in San Antonio) smoke their meat downtown (24/7), then deliver it throughout the day to their outlets all over town. So while it is genuinely smoked, it’s just smoked in the parking lot behind the building.
Bill Miller has a BBQ joint???
now that is a guy with multi talents
They are smoked at a central comissary if it is a chain of BBQs.
@StallionDis, the best barbecue in Dallas is usually considered to be Pecan Lodge (get there early, a line forms and they stop selling when they run out). It’s in the Farmers Market near downtown Dallas.
Other really good barbecue:
-Lockharts (two locations, downtown Plano (has a decent littlel bar scene) and Bishop Arts (this is a trendy area in Dallas close to downtown)
-Smoke (this is attached to the Belmont Hotel, the hotel also has a great bar and patio with awesome view of the Dallas skyline).
With the exception of one place, Jack’s Stack, every other chain (2-4 locations in the metro area) smoke the meat on the premises here in KC.