Cowboys release Dez Bryant

[carcosa]

According to online

SING HIM CRARL!!!!!

[GloucesterChief]

Originally Posted by JDKinman

In the 90's, we moved from Texas to North Carolina to Kansas City and then back to Texas. I called it our "Worldwide BBQ Tour."

Let's get this out of the way first: North Carolina barbecue sucks. First time I had it, I gagged, gasped and while pounding the table and trying to give myself the Hemilich Maneuver to upchuck it, I was crying out for a doctor and anyone who might have an antidote.

Vinegar with a wisp of a peon pepper in the bottle DOES NOT CONSTITUTE BARBECUE SAUCE. Pulled pork is okay and a "pig pickin" is more akin to a Hawaiina luau. The only thing they get right out there is that they (at least) will use hickory to smoke the pig.

I liked to have starved to death the year we were held hostage in the Tarheel state.

It was a glorious Sunday night in late September 1995 in Kansas City. I had come ahead from the no-barbecue state of North Carolina to look for a house and get settled in. Sunday night football was the Cowboys versus the Vikings. I was staying at the Residence Inn off Broadway south of downtown and another guest recommended Gates BBQ. I took a look at the neighborhood, packed a gun in my belt, put on a jacket and walked some eight/ten blocks and experienced real barbecue for the first time in a year.

That woman at Gates was so sweet when she found out I'd been existing on Carolina pig. She tossed in some ribs, burnt ends, lots of sausage and an extra helping of chopped brisket and gave me an entire mason jar of barbecue sauce.

Yes, I know Gates is/was a chain--but it was the first time I'd had real sauce, real meat and real barbecue in over a year.

During the next three years, we sampled every barbecue joint we could find in the greater Kansas City metro area. Was never let down.

Upon moving back to Texas, I was once again home in the land of mesquite smoked brisket and prime rib. I will say nobody in the world does brisket better than Texas barbecue joints, but I still like most Kansas City (bbq) sauces better than those here. I also like the way sausage is smoked and prepared in KC better than here. Ribs are a toss-up and you can't go wrong from Texas up through Oklahoma and into Kansas/Missouri for barbecue ribs. Smoked chicken and turkey is a toss-up as well.

Pulled pork? Couldn't tell you as I've only had it a couple of times in the two-plus decades we've been gone from North Carolina and still don't like it.

Far as my wife and I are concerned, there isn't but two barbecue types in this world: Texas and Kansas City.

JD

Either the person who BBQed the pulled pork didn't put enough salt in the sauce or they gave you pork with not enough fat. You are also supposed to eat the coleslaw with the pork.

The fats and salts will take the sour edge off the vinegar which should leave you with something that is tart and bit spicy.

[jjchieffan]

Originally Posted by GloucesterChief

Either the person who BBQed the pulled pork didn't put enough salt in the sauce or they gave you pork with not enough fat. You are also supposed to eat the coleslaw with the pork.

The fats and salts will take the sour edge off the vinegar which should leave you with something that is tart and bit spicy.

Yuck! I've never understood the concept of colesaw on pulled pork. That is so gross to me. Of course, I can't stand coleslaw. But still, it just doesn't make sense to me. First time I tried Memphis BBQ, I ordered a pulled pork sandwich. Of course, it came with coleslaw on it. I gave them a bewildered look and asked why there was coleslaw on my sandwich. They remade the sandwich for me. Lol

[Sassy Squatch]

Originally Posted by GloucesterChief

Either the person who BBQed the pulled pork didn't put enough salt in the sauce or they gave you pork with not enough fat. You are also supposed to eat the coleslaw with the pork.

The fats and salts will take the sour edge off the vinegar which should leave you with something that is tart and bit spicy.

Whoever made that up needs to be punched in the face. How ****ing dare you disgrace the delicious taste of BBQ with coleslaw.

[Spott]

Originally Posted by GloucesterChief

Either the person who BBQed the pulled pork didn't put enough salt in the sauce or they gave you pork with not enough fat. You are also supposed to eat the coleslaw with the pork.

The fats and salts will take the sour edge off the vinegar which should leave you with something that is tart and bit spicy.

Seriously, **** coleslaw and anyone that puts that shit on a pulled pork sandwich.

[Easy 6]

Originally Posted by Superturtle

Whoever made that up needs to be punched in the face. How ****ing dare you disgrace the delicious taste of BBQ with coleslaw.

Originally Posted by Spott

Seriously, **** coleslaw and anyone that puts that shit on a pulled pork sandwich.

Dont go saying that in the deep south, they're liable to put a whuppin on ya

[RINGLEADER]

Originally Posted by Spott

Seriously, **** coleslaw and anyone that puts that shit on a pulled pork sandwich.

In Los Angeles all the BBQ joints scoop that chit on everything. They think it makes their BBQ “authentic” but mostly it just makes everything taste like chit.

[GloucesterChief]

Originally Posted by jjchieffan

Yuck! I've never understood the concept of colesaw on pulled pork. That is so gross to me. Of course, I can't stand coleslaw. But still, it just doesn't make sense to me. First time I tried Memphis BBQ, I ordered a pulled pork sandwich. Of course, it came with coleslaw on it. I gave them a bewildered look and asked why there was coleslaw on my sandwich. They remade the sandwich for me. Lol

The proper coleslaw for it is more tangy than creamy.

[Baby Lee]

Love cole slaw, always have.

When I was 4 or 5 and the family went to KFC or such shit, I'd eat all the cole slaw and mashed potatoes.

Didn't hurt that my grandma made some of the best cole slaw ever.

And when it comes to pulled pork sammies, . . . well there aren't many sammies of any stripe where I don't want something on there with the crisp snap of something like slaw. . . fresh onion, crisp romaine, fresh jalapeno. Just about every sandwich is made better with the right crisp veggie, and pulled pork is no exception. Even if there is no slaw, I'm at least gonna ask for onion and pickle slices.

[KChiefs1]

Originally Posted by JDKinman

I'd much rather see the Chiefs try to draft (Dylan) Cantrell.



JD

I’d rather draft both Cantrell & Coutee.

54. BPA on defense.
78. BPA on defense.
86. BPA on defense.
122. Cantrell aka Tony Magnum
https://youtu.be/HyWPkZQe3Fc
https://youtu.be/PgyL-5FRfss

124. Coutee
https://youtu.be/ARC4WCYJgFc
https://youtu.be/vkDUgkawp38

[Spott]

Originally Posted by Easy 6

Dont go saying that in the deep south, they're liable to put a whuppin on ya

I live in the south, and the BBQ is terrible there. The best the south has to offer is Sonny’s, which probably wouldn’t last two weeks in KC or Texas.