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Old 05-30-2013, 09:44 AM   #41
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There is much wisdom to be found in a thread that covers US geography, BBQ, grilling, pork, rubs, ribs, chocolate, pizza, vinegar, mustard, gumbo, cabrito, smoking, bad sex, other people cooking and good things about Texas. We have to find a way to get this in the FAQ section.
And don't forget Cabrito!
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Old 05-30-2013, 09:57 AM   #42
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Definitely personal preference if not inherited. I've had lots of BBQ in TX, FL, TN, FL and the Midwest and I prefer pork (not beef) and tomato over vinegar, so the best BBQ I've ever had was in Memphis (Corky's & Rendezvous). Here's a good regional map, though not as cute as the OP. YMMV...
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Old 05-30-2013, 10:12 AM   #43
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Definitely personal preference if not inherited. I've had lots of BBQ in TX, FL, TN, FL and the Midwest and I prefer pork (not beef) and tomato over vinegar, so the best BBQ I've ever had was in Memphis (Corky's & Rendezvous). Here's a good regional map, though not as cute as the OP. YMMV...
I prefer a thinner sauce, with a tomato-vinegar base, some heat, and not much sweet (brown sugar/molasses)...
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Old 05-30-2013, 11:09 AM   #44
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There is much wisdom to be found in a thread that covers US geography, BBQ, grilling, pork, rubs, ribs, chocolate, pizza, vinegar, mustard, gumbo, cabrito, smoking, bad sex, other people cooking and good things about Texas. We have to find a way to get this in the FAQ section.
We haven't even touched on what is "real" chili.
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Old 05-30-2013, 11:38 AM   #45
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Around Santa Maria, it could only be mesquite.
Red oak, actually. Live fire, not embers. Best is Jockos in Nipomo.
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Old 05-30-2013, 12:47 PM   #46
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Glad to see they've expanded the choices.
I spent one summer there a long time ago (Vandenberg AFB, actually), and enjoyed Santa Maria BBQ quite often. At that time, everything seemed to be done on mesquite, and I developed a lifelong appreciation for the smoke from that wood.
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Old 05-30-2013, 12:57 PM   #47
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Hey Michael...And don't forget the Poll option...
Got it. Thanks

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And don't forget Cabrito!
Didn't forget, and I also enjoy it.

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We haven't even touched on what is "real" chili.
That's 'cause I wanted to keep the thread friendly
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Old 05-30-2013, 03:25 PM   #48
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We haven't even touched on what is "real" chili.
I've had beef chili, vegetarian chili, pork chili, chicken chili, all with or without beans. Never met a chili I didn't like. Which reminds me that the pork loin in the fridge might be about to meet some tomatillos and poblanos in an explosion of heat and flavor pretty soon.
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Old 05-30-2013, 03:28 PM   #49
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Mail me some leftovers, Fuego! That sounds awesome!
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Old 05-30-2013, 03:36 PM   #50
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I must respectfully request that this thread be closed now.

Being stuck with only the bizarre but surprisingly tasty concoction known as Cincinnati chili, I would be quickly laughed out of any discussion of conventional chili.
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Old 05-30-2013, 04:09 PM   #51
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I must respectfully request that this thread be closed now.

Being stuck with only the bizarre but surprisingly tasty concoction known as Cincinnati chili, I would be quickly laughed out of any discussion of conventional chili.
Come on man, you know that a Skyline or Gold Star 3-way is hard to beat. And it won't burn your tongue off. Just team that with a Hudey, if such still exists.

Ha
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Old 05-31-2013, 09:46 AM   #52
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brau, that stuff sounds gross, even to me! But to each his own!
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Old 05-31-2013, 10:04 AM   #53
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Come on man, you know that a Skyline or Gold Star 3-way is hard to beat. And it won't burn your tongue off. Just team that with a Hudey, if such still exists.

Ha
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Old 05-31-2013, 10:04 AM   #54
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brau, that stuff sounds gross, even to me! But to each his own!
Texans call that "Yankee chili"...
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Old 05-31-2013, 10:18 AM   #55
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I must respectfully request that this thread be closed now.

Being stuck with only the bizarre but surprisingly tasty concoction known as Cincinnati chili, I would be quickly laughed out of any discussion of conventional chili.
If that Cincinnati chili is the same stuff I saw on a Food Network show, it does look "unique". Of course, every chili tastes good when paired with the right brew.

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I've had beef chili, vegetarian chili, pork chili, chicken chili, all with or without beans. Never met a chili I didn't like. Which reminds me that the pork loin in the fridge might be about to meet some tomatillos and poblanos in an explosion of heat and flavor pretty soon.
+1
That pork loin sounds tasty.

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Texans call that "Yankee chili"...
I've had Texican chili and while it is edible, it has also earned an entry onto REWs list of reasons not to move to Texas.
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Old 05-31-2013, 11:30 AM   #56
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Come on man, you know that a Skyline or Gold Star 3-way is hard to beat. And it won't burn your tongue off. Just team that with a Hudey, if such still exists.
Actually, I've been helping them revise their recipes for several years, and the Hudepohl Amber Lager is now not only a very drinkable beer, but one of their top sellers these days.

Even after over 20 years around here, I'm still ambivalent about Cincinnati chili, but DW loves the stuff.
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