Cooking and Dining

[dodint]

It's a nice video, but he doesn't even mention Memphis barbecue, which is usually considered to be equal to Texas, KC, and Carolina as the "big four" of major barbecue styles. An odd omission.

He mentions that decision in the comments.

It's mentioned once in passing which is about all it deserves, imo. I'm not a huge BBQ guy and can tell you the cliff notes about the big three. I had no idea that Memphis has it's own BBQ or what would make it stand out.

Gotta draw the line somewhere and Kentucky mutton BBQ is far more interesting than anything from Tennessee.

[mac5155]

I did the Alton brown gyro meat once and yeah I gotta say it was worth it.

[Shyster]

I totally disagree. Memphis style is a major style, with a focus on dry rubs for pork shoulders and ribs. If sauces are used, they tend to be tomato based but much less sweet than KC styles, with more spice. The mention that Henry Perry's barbecue sauce was originally too spicy for folks in KC so he had to tone it down? Henry Perry was born and grew up in Shelby County, Tennessee, of which Memphis is the county seat. Memphis style also uses the most complicated rubs out of the big four, because the meat is so often served "dry" with no further sauce.

I would frame American BBQ styles as follows:

The Big Four: Carolina, Memphis, KC, Texas
The Next Three: California, Alabama, Kentucky

Then again, if we are splitting hairs, we really need to divide the Carolinas into at least east North Carolina, west North Carolina, and South Carolina, and there are also multiple sub-styles in Texas (central, east, and south). That "Texas barbecue doesn't use sauce" assertion may be true for central-Texas barbecue, but not necessarily for east- and south-Texas barbecue.

[MWB]

Don’t forget northern bbq, which is burgers and hot dogs in the grill.

[JC2]

Memphis dry rub ribs are the best BBQ

[tifosi77]

Meanwhile, Meathead Goldwyn is from Chicago and everyone is talking about "bbq" and not giving due to the Caribbean people who originated it.

*sigh**tut*tut*

[Dickie Dunn]

Memphis deserves to be mentioned before we start splitting the Carolinas.

[dodint]

Don’t forget northern bbq, which is burgers and hot dogs in the grill.

Islay's chipped ham in a sweet brown sauce.

[NTP66]

Source of the post Then searing them for like a minute each side.

This is where you lost me.

[MWB]

Why?

[NTP66]

Why?

Because sashimi grade tuna steaks are perfect for poke, which is far superior to any cooked version of tuna, IMO.

[count2infinity]

I really like seared tuna steaks, especially for on salads or noodles. Still raw in the middle and you get the the crust on the outside. Best of both worlds.

[mac5155]

I'm not sure I'd be willing to eat frozen tuna steaks from Aldi raw. But that's just me.

[NTP66]

It needs to be sushi or sashimi grade. Doubt Aldi sells that. I get mine from Fresh Market, and they have always been terrific quality.

[count2infinity]

The ones that I've seen at aldi say sushi grade. Should be fine.

[LITT]

Memphis deserves to be mentioned before we start splitting the Carolinas.

here here

[blackjack68]

South Carolina mustard sauce BBQ is hot garbage.

[NTP66]

South Carolina mustard sauce BBQ is hot garbage.

KC-style is still my top tier, with everything else in lower tiers.

[blackjack68]

You are correct!

[MWB]

I really like seared tuna steaks, especially for on salads or noodles. Still raw in the middle and you get the the crust on the outside. Best of both worlds.

Yeah, this is how I feel. I like the little crisp on the outside and the raw in the middle. Adds another flavor.

[NTP66]

They fenced off the area where Raising Cane’s is going near me, putting towing warnings on the vehicles that have basically been parked there for months. Not sure how long construction will take, but I’m looking forward to it.

[NTP66]

I went to the Italian market nearby to get some sweet peppers, as I’m making sausages for dinner. Apparently, one particular person has been abusing the system somehow (I wasn’t told how exactly), but the result was the owner stopping selling their sweet peppers in containers. So one dadhole ruined it for the rest of us.

[JC2]

How do you abuse a system of peppers in containers?

[NTP66]

I’m guessing that this person was buying massive quantities of it. That’s really the only thing I can come up with. But even then, they could have simply put a limit on how much they’ll sell you - like limit it to the smallest container or something. These sweet peppers are so freaking good, man.

[NTP66]

Anyone else doing corned beef and cabbage today? I'm getting ready to throw mine into the crock pot shortly. We went this route last year, and it turned out to be the best one we had ever had, so we're sticking with it. I saw on r/Costco that some stores were selling wagyu corned beef, but my local store did not, so I grabbed a regular flat (which is what we had last year).