OT: Stubbs BBQ Goes Big Time
Our favorite MGoBBQ sponsor, Stubbs, has been acquired by McCormick for $100 million cash.
I had been trying some of the different Stubbs offerings since they started sponsoring Mgoblog and generally found them to be pretty high quality.
Congrats to them, though I'm assuming this means they won't be doing a whole lot more Mgoblog sponsorship marketing going forward...
"Saucin' is cheatin'."
The general rule for BBQ enthusiasts and pitmasters alike (at least around here) is that even though they may provide sauce, it's for northerners/out-of-towners and is not to be consumed. There's a suspicion that if you push meat with sauce, you're either not a very good pitmaster or you're using low-quality meat.
I've found that one or both of those is true in the vast majority of cases where sauce is provided on the meat.
Doubt me all you want on the Top5 thing -- next time you're down here I'd be happy to host you and like so many before, you'll believe me afterwards.
Pork rib lovers, KC and KCBS, and the rest of the south says:
Agree with you re; brisket and sauce. But pork?
Simply because the dry-rub / barking technique doesn't work quite as well on that type of meat. I've seen it done, but most prefer the sauce method.
When we talk about BBQ down here, the default subject is brisket unless something else is specified. Sorry if that wasn't clear.
Most of the ribs I've seen here were done with a rub and then maybe finished with a sauce. Although sauce on the side, for both pork and brisket, seems to be the norm.
Best BBQ I've had in Texas was at the Hard Eight BBQ in Stephenville. Just a huge assortment of very good meats, from brisket and ribs to two inch pork chops and assorted fowl. My wife and I took a 90 mile drive, had lunch, and returned with a rack of ribs and two of their two inch thick (after cooking) pork chops.
At the present time I believe you are correct. We in Chicago have really good barbeque currently but nothing world class, exception possibly turkey legs. Too many joints here take the easy route and go wet. On the upside, this is Chicago and some culinary genius will fill the void very soon, then we'll regain our superiority.
Have to say that the brisket at Sheffield's is pretty top-notch. Agree that it probably isn't in the same league as mosf of the texas BBQ, but they do a nice job there, the prices aren't too bad, there's plenty of good beer and they have a nice little patio area.
Their other food / BBQ is pretty good as well. Make sure you give the Carolina sauce a shot - sometimes you have to ask for it specifically.Check it out if you're in Chicago and you haven't been.
And I just returned from Austin a few weeks ago after staying at the new JW Marriott. (Thanks for the late notice. Heh.) Mack's hot link (proprietary sage infused) put him over the top, and his tips destroyed anything in the upper midwest. I expect to revisit Austin this winter, when my electronics are less likely to melt from the heat. I appreciate the BBQ joint tip! I love Austin BTW - if they hike taxes in Illinois enough, we'll move there.
Shit. I'm headed to King Soopers to clear the shelf right now.
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That's a terrific sauce for making BBQ candy.
Stubbs Sweet Heat is fantastic.
Just got back from Texas, which included a stop at Stiles Switch BBQ in Austin-- the brisket was melt in your mouth delicious. No long wait and super friendly staff.
For those mentioning Rudy's, any idea how consistent / good they are in their restaurants outside of Austin? There's one about 5 miles from where I like in Oklahoma City. A quick look at their map and it shows they have places throughout Texas, two each in OKC, Albuquerque, Phoenix, and one in Colorado Springs.