Corral

Craig. · 03-18-2010, 09:50 PM

A tie? That crap in KC isn't worthy of feeding to J's ferret.

Chads93GT · 03-18-2010, 09:56 PM

Personally I have nothing against KC, I worked there a LOT. Busted a lot of fools committing insurance fraud. I loved working the Overland Park/Olathe area the best. Working "near" prospect, Paseo, or independence avenue.........didn't like that too much. Parts of town were dirrrrrrrrrty. Most of the area, I liked. I miss living in Kansas as well, but I like it better where I live now.

Chads93GT · 03-18-2010, 10:03 PM

Quote:

Originally Posted by J's 89

Everyone talks #### about Memphis too, but I thought Beale street was awesome. I had a fantastic time there.

a guy i work with, works in memphis a bit i guess and he thinks its the most crime ridden dirty town there is. ive only drove through a few times heading south,

bojo68 · 03-18-2010, 10:19 PM

Quote:

Originally Posted by KC LX

Welcome to the big city, bro. It's worse in warmer climates because it's easier for the bums to survive.

The obvious answer is to build a bridge to Hawaii. That way the bums can hitchike there. and will never have to be cold. And we wouldn't have to put up with them.

Rock4451 · 03-19-2010, 12:59 AM

Quote:

Originally Posted by Craig.

A tie? That crap in KC isn't worthy of feeding to J's ferret.

You've lost it. I had the rib tips here and I was sold.

Craig. · 03-19-2010, 06:33 PM

Quote:

Originally Posted by rock4451

You've lost it. I had the rib tips here and I was sold.

That post was for one member and one member only and apparently he's not looking

Truth be told, I've never had KC bbq but I'd be up for it for sure.

mmeans · 03-19-2010, 06:36 PM

Look, it's BBQ so it's good but home cooking is home cooking. We all are set with what we like, the trick is to be open enough to just try other styles.

Not for you Craig, but for the general good.

Michael Means

Rock4451 · 03-19-2010, 06:38 PM

What is the main difference between BBQ in Texas and KC?

KC LX · 03-19-2010, 06:47 PM

Quote:

Originally Posted by Craig.

That post was for one member and one member only and apparently he's not looking

He's just not taking the bait.

Isn't Tejas Q big on beef vs KC on pork? I don't care much for ribs but I doubt I could even get near beef ribs.

mmeans · 03-19-2010, 06:53 PM

Well, for starts one is better...

Ok, not really, read here for starters: http://en.wikipedia.org/wiki/Barbecue

There are quite a few styles of BBQ in TX, most likely the same in KC.

Food is one of the most morphing of products. BBQ, the real kind of low and slow with smoke, is pretty much the same. The differences are in choices of rubs/spices/sauces; meats, and then if to put sauce on while it's cooking or not.

One of the most memorable BBQ meals I have had was couchon de lait, the rub was one part iodized salt and three parts ground cayenne pepper, with a margarine based mopping sauce. This does not sound so great but I can tell you it tastes fantastic.

Michael Means

Craig. · 03-19-2010, 06:53 PM

We like brisket down here where y'all are more about pork. I like pork. Pork is the white man, the white man is pork.

Rock4451 · 03-19-2010, 11:12 PM

Beef ribs are disgusting...well not disgusting but MUCH fattier than pork ribs.

Craig. · 03-19-2010, 11:24 PM

It's been WAY too long since I've done a batch of beef ribs. Soooooo tender and they taste like meat lollipops.

Rock4451 · 03-20-2010, 02:14 AM

CalSpec, what do you have against the PNL?

MFE · 03-20-2010, 02:45 AM

I will say that the best brisket I've ever had, none other even came close, was at County Line outside Austin.

And there's really no such thing as "KC style" of barbecue except by exclusion. KC barbecue encompasses a lot of styles, and if you go from Gates to Arthur Bryant's to LC's you'll get a variety of regional styles. What you won't get here is vinegary-crap Carolina style, and you'll get amazing pork ribs which virtually excludes it from being Texas "if it's not beef it's crap" style. Texas tends to rely less on sauce, too.

Craig. · 03-20-2010, 09:17 AM

I can't think of a single BBQ joint here that doesn't offer pork ribs.

CalSpecMustang · 03-20-2010, 09:49 AM

Quote:

Originally Posted by Craig.

Soooooo tender and they taste like meat lollipops.

KC LX · 03-20-2010, 11:19 AM

Nice catch, CalSpec.

I've told MFE he can BBQ anything he wants, as long as it isn't fish/seafood. I'd tolerate some shrimp but that's about it.

The best thing I've ever had is the bacon wrapped dates. It's the closest we get to a carb on BBQ days except when I put dressing/stuffing a bird.

MFE · 03-20-2010, 11:25 AM

Quote:

Originally Posted by Craig.

I can't think of a single BBQ joint here that doesn't offer pork ribs.

Only so non-Texans will recognize it as BBQ

mmeans · 03-20-2010, 11:28 AM

East Carolinas uses the vinegar based sauce while west Carolinas use tomato, just a fine point in the wonderful world of low, slow and smoked meats.

Michael Means

Rock4451 · 03-20-2010, 07:18 PM

Quote:

Originally Posted by CalSpecMustang

You didn't answer my question.

ksstang · 03-20-2010, 07:43 PM

Quote:

Originally Posted by mtsumustang

THIS! that place is a #### hole.

It depends on what parts your in! Downtown is definitely a #### hole. I like the southern/west part of KC... Olathe, Parts of Lenexa, etc.

03-18-2010, 09:56 PM	#37
Chads93GT Registered User Trader Feedback: (6) Join Date: Jan 2000 Location: Perryville, Missouri Posts: 5,887	Personally I have nothing against KC, I worked there a LOT. Busted a lot of fools committing insurance fraud. I loved working the Overland Park/Olathe area the best. Working "near" prospect, Paseo, or independence avenue.........didn't like that too much. Parts of town were dirrrrrrrrrty. Most of the area, I liked. I miss living in Kansas as well, but I like it better where I live now. __________________ I'd rather be on rope in a deep deep pit cave.

03-19-2010, 06:36 PM	#42
mmeans Corral Charter Member Trader Feedback: (0) Join Date: Nov 1999 Location: Pasadena, MD, US Posts: 32,730	Look, it's BBQ so it's good but home cooking is home cooking. We all are set with what we like, the trick is to be open enough to just try other styles. Not for you Craig, but for the general good. Michael Means __________________ bot mm9000

03-19-2010, 06:53 PM	#45
mmeans Corral Charter Member Trader Feedback: (0) Join Date: Nov 1999 Location: Pasadena, MD, US Posts: 32,730	Well, for starts one is better... Ok, not really, read here for starters: http://en.wikipedia.org/wiki/Barbecue There are quite a few styles of BBQ in TX, most likely the same in KC. Food is one of the most morphing of products. BBQ, the real kind of low and slow with smoke, is pretty much the same. The differences are in choices of rubs/spices/sauces; meats, and then if to put sauce on while it's cooking or not. One of the most memorable BBQ meals I have had was couchon de lait, the rub was one part iodized salt and three parts ground cayenne pepper, with a margarine based mopping sauce. This does not sound so great but I can tell you it tastes fantastic. Michael Means __________________ bot mm9000 Last edited by mmeans; 03-19-2010 at 06:57 PM.

03-20-2010, 11:28 AM	#55
mmeans Corral Charter Member Trader Feedback: (0) Join Date: Nov 1999 Location: Pasadena, MD, US Posts: 32,730	East Carolinas uses the vinegar based sauce while west Carolinas use tomato, just a fine point in the wonderful world of low, slow and smoked meats. Michael Means __________________ bot mm9000

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03-20-2010, 02:45 AM	#50
MFE Super Moderator Trader Feedback: (7) Join Date: Nov 1999 Location: There Posts: 7,718	I will say that the best brisket I've ever had, none other even came close, was at County Line outside Austin. And there's really no such thing as "KC style" of barbecue except by exclusion. KC barbecue encompasses a lot of styles, and if you go from Gates to Arthur Bryant's to LC's you'll get a variety of regional styles. What you won't get here is vinegary-crap Carolina style, and you'll get amazing pork ribs which virtually excludes it from being Texas "if it's not beef it's crap" style. Texas tends to rely less on sauce, too.

03-20-2010, 11:19 AM	#53
KC LX Corral Day Kittah Trader Feedback: (0) Join Date: Sep 2000 Location: The Sonoran Desert Posts: 21,960	Nice catch, CalSpec. I've told MFE he can BBQ anything he wants, as long as it isn't fish/seafood. I'd tolerate some shrimp but that's about it. The best thing I've ever had is the bacon wrapped dates. It's the closest we get to a carb on BBQ days except when I put dressing/stuffing a bird.