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Old 04-29-2014, 09:38 AM   #46
chingador
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I thought the traditional flavor profile for Kansas City was "little bit of sweet, little bit of heat"
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Old 04-30-2014, 09:14 AM   #47
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Quote:
Originally Posted by DaveAlvarado View Post
Yeah, about the only thing that isn't common is pork butt. Some places do pulled pork, some don't. But you can find brisket, ribs, and sausage everywhere.
Although..... Many of the places actually slice their butts and layer them on their sandwiches. One of my fav is a combo with brisket and pork. But you are right - not too many KC joints feature pulled pork. That's more Carolina style or some other southern/eastern place. Not that we don't really enjoy it...
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Old 04-30-2014, 09:36 AM   #48
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Although..... Many of the places actually slice their butts and layer them on their sandwiches. One of my fav is a combo with brisket and pork. But you are right - not too many KC joints feature pulled pork. That's more Carolina style or some other southern/eastern place. Not that we don't really enjoy it...
I meant in TX pulled pork isn't as common. Pork butt in general just isn't cooked as much around here. I'd never even *heard* of pork steaks (sliced butt) until I got onto BBQ forums and found out what folks around the country are doing.
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Old 04-30-2014, 09:45 AM   #49
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Hey, at least for your episode you got beef.

The Georgia Episode had.... Salmon.... They said something like, this is what I'm looking for with "Georgia Style Salmon"?!?!?!? If you're going to do fish in GA how about Bass or Trout or Catfish? Some fish you can actually catch in this state and what people actually eat. You're gonna give GA BBQ Pitmasters a fish from thousands of miles away?

Then they stressed the necessity of vinegar flavor in GA sauce. While I do like Vinegar based sauces, that's NC style in my humble opinion. GA is sweet. Now mixing some vinegar to make a sweet sauce is good in my opinion (and I do it with my own sauce), I would think that sweet beats out all other GA flavor profiles.

/steps off soapbox.
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Old 04-30-2014, 09:46 AM   #50
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There isn't really one traditional anything in Kansas City BBQ.
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Old 04-30-2014, 09:54 AM   #51
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I usually make my own sauces and put in what I want. And most of the time I'll make one fiery and one sweet and let those partaking mix and match to their own tastes. Being from North Carolina where AC vinegar, sugar, and crushed red pepper make the traditional sauces...I couldn't really tell you about what the different tastes are from regions of our great country. But then I just cook for friends, family, and church and don't get into any comps which is where having that knowledge would be essential.
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