[Rhodes22-list] Kansas City

Wed Mar 28 09:09:48 EDT 2007

Guys - My vote is split......I love it all but I vote Texas for Beef Brisket 
and Western NC for pork shoulder. Overall I prefer the pork so that is what 
goes in my smoker several times a year.  I like the Western NC style sauce 
(vinegar base with a red pepper kick) rather than the milder Eastern NC 
sauce. I don’t know what happened to SC but many places there go with a 
mustard sauce. There is a place in Alabama that has a white sauce (mayo 
based I think) but those folks down there don’t have a clue how to make Q!

I have found the BBQ in KC rather bland and that includes Bryant's. Many of 
the big rib places in Memphis feature "dry" ribs using spice rub and little 
or no sauce. The Rendezvous and Corky's come to mind. The Rendezvous is the 
most famous rib places in Memphis and in my opinion it is way overrated and 
over priced. They smoke with charcoal only and the dry rub is well....very 
dry. Something like 22 bucks for a dry half slab with a tiny serving of 
coleslaw and beans. I can go to East Knoxville and get a half slab of tender 
wood smoked ribs with great beans and slaw for about $10.

Wally

>From: PaxRvr22 <thomas.musick at navy.mil>
>Reply-To: The Rhodes 22 mail list <rhodes22-list at rhodes22.org>
>To: rhodes22-list at rhodes22.org
>Subject: Re: [Rhodes22-list] Kansas City
>Date: Tue, 27 Mar 2007 12:30:19 -0700 (PDT)
>
>
>Beef Brisket . . . hands down.  Slow cooked over mesquite.
>Tom
>
>Hank-5 wrote:
> >
> > Neither.  Sliced Beef Brisket is the best, not chopped.
> >
> > Hank
> >
> >
> > On 3/27/07, Bud Connor <budconnor at earthlink.net> wrote:
> >>
> >> OK, fundamental question --- which is better:  Beef or Pork BBQ?
> >> (No ribs, just simply straight up chopped-beef sandwich vs. a
> >> pulled-pork sandwich.)
> >> Once we figure that out, then can determine what sauce is the best!
> >>
> >> -Bud
> >>
> >> Hank wrote:
> >>
> >> >Lee,
> >> >
> >> >Now you've gone and done it!  I'm going to have to notify the Texas
> >> Rangers
> >> >to send someone to hogtie you until you repent your immoral 
>blasphemous
> >> >ways.  The ONLY good barbecue is from Texas and the sauce is the
> >> >difference.
> >> >
> >> >Hank - 5th Generation Texan
> >> >
> >> >P.S.  You think we had heated wars over politics, I've seen much more
> >> >passionate arguments over barbecue.
> >> >
> >> >
> >> >On 3/27/07, KUHN, LELAND <LKUHN at cnmc.org> wrote:
> >> >
> >> >
> >> >>Steve,
> >> >>
> >> >>Barbeque sauce is a matter of taste, but most people don't associate
> >> one
> >> >>of Kansas City's brands as the most popular (KC Masterpiece).  People
> >> >>from different parts of the country are so serious about their sauce,
> >> >>but statistics don't lie--you can't beat Kansas City.
> >> >>
> >> >>I used to live in San Antonio and I love Texas, but their barbeque
> >> sauce
> >> >>is one step above bad catsup.  Ooops--don't mess with Texas!
> >> >>
> >> >>Lee
> >> >>
> >> >>-----Original Message-----
> >> >>From: Steve Alm [mailto:StevenAlm at comcast.net]
> >> >>Sent: Monday, March 26, 2007 12:28 PM
> >> >>To: Rhodes
> >> >>Subject: [Rhodes22-list] Kansas City
> >> >>
> >> >>Ironically, there is no actual "corner" at 12th St. and Vine.  Vine
> >> >>doesn't go through at that block any more but they have that little
> >> >>park there called "Goin' To Kansas City Plaza."   The surrounding
> >> >>neighborhood is mostly housing units.  However just a few blocks away
> >> >>is the Entertainment District with lots of interesting places to
> >> >>visit including the National Jazz Museum, The Negro League Baseball
> >> >>Museum, the Charlie Parker monument, etc.
> >> >>
> >> >>KC is also famous for its barbeque.  Most notably, Arthur Bryant's
> >> >>Barbeque on 18th and Vine.  I had the pulled pork--killer!
> >> >>
> >> >>Here are a few more shots.
> >> >>
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> >> >>
> >> >>
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