On 5/3/2015 6:14 AM, Gary wrote:
> sf wrote:
>>
>> On Sat, 02 May 2015 22:58:01 -0600, "W. Lohman" > wrote:
>>
>>>> My BBQ is great.
>>>
>>> Good.
>>>
>>>> It don't need no sauce.
>>>
>>> Texas style?
>>
>> I thought Texas style was a gloppy red sauce.
>
> Kansas City style is the "gloppy red sauce."
> I do believe that Texas style only uses a dry rub. And on beef, not
> pork. I could be somewhat wrong though - I didn't look it up.

That is the preferred way to cook brisket - and it's usually just salt
and pepper for the rub.

> Eastern Carolina style uses a vinegar base and it not so red or gloppy
> and uses pork. This is what I like. Never tried the Texas style.

There are two Carolina vinegar souces.

The mustard based one (eastern) and the tomato/pepper vinegar one (western).

Here's a great read on the variety of souces in Tejas which mostly are
served on the side:


http://www.tmbbq.com/all-about-the-sauce/

There’s enormous variation in what we pour on our barbecue across the
state, but most of it comes down to tomatoes, vinegar, spices, and some
sort of sweetener. Even though we’re a long way from South Carolina,
adding mustard is also plenty acceptable. Recently we’ve even taken to
adding espresso, a la Franklin Barbecue’s famous concoction. (Not far
behind on the caffeine trail were Killen’s Barbecue, in Pearland, and
Cattleack Barbecue, in Dallas.) Maybe we’ve marked the start of the
espresso trend, or maybe peaches and pineapple will be the next big
thing (I hope not). Either way, unless you’re at that one joint in
Lockhart, Texans can rest easy knowing that a hefty helping of barbecue
sauce won’t be too hard to find–if you want it, that is.