J
jmoney7269
Guest
Good read.
The referenced article, while being an interesting read, plays well in Memphis but not so well in Poughkeepsie or other areas.
Opinions are like a$$ holes, everyone has one; just some are larger than others. From a perspective of a small area of the US you get the opinion that theirs is the best, and it is, at that point in time and space. I can assure you that the stuff served in Memphis would not pass muster in Lexington and vice versus ; and the stuff served in NEW YORK CITY is bad dog food everywhere else (that’s an opinion).
There was one restaurant there that always had a line of people waiting to be seated and it made me laugh because the food at that place wasn't any better or worse than a dozen other places within a 5 minute drive.
The pulled pork (from either the shoulder or whole hog) has wonderful bark, but it's not tough. It's spiced wonderfully and doesnt need sauce. The BBQ stands alone, on it's own, and could be a meal all by itself (no need for sides, or buns, or SAUCE). Frankly, IMHO, if you haven't experienced this, you're missing out.
Whether you take it seriously (as perhaps the KCBSesque folks apparently do) or are there to socialize (try MBN; 2 folks dont cut it),
....Opinions are like a$$ holes, everyone has one; just some are larger than others. From a perspective of a small area of the US you get the opinion that theirs is the best, and it is, at that point in time and space. I can assure you that the stuff served in Memphis would not pass muster in Lexington and vice versus ; and the stuff served in NEW YORK CITY is bad dog food everywhere else (that’s an opinion).
........
......That's what I'm talking about. If you see a line at a pizza place in NYC it's probably tourists going where the bus driver told them to go get "the best". More than likely you can't throw a rock without hitting another place with stuff as good or better and no line.....
Are the MBN folks really not that serious? I understand the much bigger party atmosphere and the bigger teams and all but I would think that with the greater expense they would be very serious about what they are doing. I know that Myron, Melissa and Chris Lilly come from MIM/MBN backgrounds and they are serious fierce competitors. I do remember meeting Melissa at the Jack a few years ago and she laughed about us KCBS being scared to come into someone's site.
I enjoyed the read. Here's what I got. They don't like KCBS. The drive to win is pushing most people to cook the same way which isn't his way so they don't like it. They see that style creeping over into other competitoin circuits. His weekend parties used to be more fun. That there is a newly perceived notion in the public's eye that bbq is suppose to taste a certain way. -I actually agree with that ides of theirs. For me if its good its good but to tell me it has to taste a certain way is so French, and I ain't flipping French.
Another thing I won't bash them on for lashing back at KCBS and its cookers is they are passionate people. Passionate about BBQ, it obvious. And when a passionate person is told that their product isn't up to specs, the one they make every single day.... It can't finish top 50%, that joe schmoe and his wife are pumping out better stuff, we tasted it and judged you that way on it.... That will hit anyone who cares about what they do hard and close to the heart. Now I don't doubt for one second they have a fine product, And if you don't want to change you shouldn't have to. But in that same breath things change for two reasons only. One: is things end because they are bad, the second reason: is something came along thats better. And again, that idea that "the something better" isn't their something... sucks. It ticks them off. I'm OK with that too.
But I definately agree that TELLING people and judges how things should taste and THAT IDEA of flavor profile is defined as what good is, or what REAL is..... thats not good. Apperance, texture, tenderness, those are tangible traits you can quantifiy with a ruler if you want. Flavor is a whole new ball game.
Easy on Po-Town, we're not biased one way or another :becky: and please tell me you said that about NYC tongue in cheek.
I think what they were saying was that KCBS has had an influence. I know in 2004, 2005, we never saw money muscle come across an MIM table; never. The pork was pulled, and juicy, sometimes had a little bit of sauce, tender, not sliced/cut, and awesome. Times however they are a changin'.
But I definately agree that TELLING people and judges how things should taste and THAT IDEA of flavor profile is defined as what good is, or what REAL is..... thats not good. Apperance, texture, tenderness, those are tangible traits you can quantifiy with a ruler if you want. Flavor is a whole new ball game.
Just shows there are two sets of Competition BBQ'ers, those who have potential to win, and those who can't and bitch about it.
As far as the "Homogenization" of flavors in competition BBQ goes. Its going to continue until there is some sort of reward for individuality.
I don't see that happening.
Carey Bringle: I’ve seen it in the KCBS circuits, but I don’t see it in the MBM [Memphis] circuit. The MBM folks seem to have more laid-back party get-together kind of time, whereas the KCBS guys seem to be more me and my wife against the world, **** everybody else. Quiet time at 10 p.m. The first time I did a KCBS competition, they almost threw me out four times because I didn’t know what the hell quiet time was. I was like, "What do you mean quiet time in a barbecue competition? What kind of bull**** is that? It’s about staying up and having a good time. We’re getting our second keg delivered here."