Best Barbecue in Austin and San Antonio

Apr 16th, 2010, 11:06 AM
  #21  
 
Join Date: Oct 2006
Posts: 2,091
Interesting bachslunch. So I guess KC BBQ is just a variant of Western parts of SC.

I do have to mention then, that since BBQ refers to "pork" in general, that the "cochon de lait" or pig roasts in Louisiana, would qualify as authentic BBQ. Of course, the method and seasoning is quite different than in SC, but according to your definitions would be considered authentic BBQ, even more authentic that KC or TX BBQ. Especially since the Native Americans introduced the French settlers to that tradition as well. Very interesting.
bkluvsNola is offline  
Apr 16th, 2010, 11:35 AM
  #22  
 
Join Date: Oct 2006
Posts: 490
I agree whole-heartedly with the recommendations for Salt Lick, Ironworks and any place in Lockhart, but, although Rudy's is very good, it is a little too "chain" for me these days. But after you have had your fill of the 'cue, take an extra day and go to the Broken Spoke in south Austin for a classic chicken fried steak and some good music.
tejana is offline  
Apr 16th, 2010, 12:50 PM
  #23  
 
Join Date: Jan 2008
Posts: 2,829
Well, bkluvsNola, there's also the possibility that Western South Carolina is a variant of KC BBQ -- not sure in which direction this traveled. Assuming the author of the article I posted a link to above is correct (and there's always the possibility of bias given the source), it sounds as if the heavy tomato BBQ sauce came about comparatively late. Not sure where it originated from, but no question it spread widely.

One thing I'm a little suspicious of in that article is the lack of mention of any African-American origins to or influence on BBQ. Have heard the thought that slaves were usually stuck with the cheapest cuts of meat (ribs, brisket, and the like) and used the low and slow smoke method to tenderize these tougher cuts.

But I will say that regardless of whether it was white settlers, Native Americans, or African-Americans (or a combination of these) who were responsible for creating BBQ, I'm sure glad they did.
bachslunch is offline  
Apr 16th, 2010, 12:55 PM
  #24  
 
Join Date: Nov 2008
Posts: 25,503
So what's Atlanta, because the best barbecue I ever had was at Fat Matt's there (and I've been to Salt Lick, too -- loved the atmosphere, liked the food).
sf7307 is online now  
Apr 16th, 2010, 01:12 PM
  #25  
 
Join Date: Jan 2008
Posts: 2,829
Atlanta? Beats me. For all I know, it could be a category of BBQ all its own.

Didn't get to Fat Matt's, which is a well-known spot there, but loved Fox Brothers and enjoyed Rolling Bones, two other Atlanta BBQ spots. The sauce used in both cases was the heavy tomato kind (which might suggest kinship to Western Carolina BBQ) and all three offer Brunswick stew as a side dish, which one also finds in some Carolina BBQ places, but definitely not in the Kansas City or Memphis BBQ places I know of.
bachslunch is offline  
Related Topics
Thread
Original Poster
Forum
Replies
Last Post
Nelson
United States
18
Jan 7th, 2015 06:18 AM
ahynot
United States
22
Sep 10th, 2014 11:27 AM
trvlgrl
United States
6
Apr 13th, 2004 01:28 AM
Kellie123
United States
4
Mar 9th, 2004 09:10 PM
bgrich
United States
7
Aug 26th, 2003 12:13 PM

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On
Trackbacks are Off
Pingbacks are Off
Refbacks are On


Thread Tools
Search this Thread

Contact Us - Archive - Advertising - Cookie Policy -

FODOR'S VIDEO

All times are GMT -8. The time now is 10:10 AM.