What is considered "true" Southern BBQ?

[Ericd3043]

So - here's the deal.  I was talking with my boss about the BBQ event this past weekend.  I knew he liked BBQ so I suggested he go to the competition and give some of it a try.  Monday comes around and when I brought it up, he told me that people around here (MD/ PA area) do not know how to do true BBQ.  While I agree that most of the joints around here are lacking to say the least, some of the competitors can put down some major grub. 

Basically, he came from the Atlanta area and that is the type he likes.  I personally took it as a challenge to try and make some in that style and show him that us "northerners" know how to do it - no matter the regional style.

Any tips?

[Big Dawg]

It depends on what part of "the south" you're talking about.  Heck, there are two distinctly different types of BBQ in North Calolina alone ! ! !

But, as with most things, the best place to start is the beginning.





BD

[Smokin Don]

I think BBQ is so varied by regions and not Northern style or southern style. Tastes even vary in State areas. I think after you try a lot of different styles you settle into what you like the best. There should be members that will help you with some good Georgia style BBQ. Don

[tlg4942]

That is not a single or quick answer. Every area has its own from Texas to the Carolinas. Then that can be broken down to areas inside the states.
Each as individual as the next.
 I think there is a certain soul in it. A blend of taste that come from a large mix of cultures.

What type is it that he seems to like? Sweet, hot, spicy, saucey, dry?
Mustard, vinegar,tomato base?

[ACW3]

Don't forget to include both backyard and competition Que.  Entirely different textures. 

Art

[GusRobin]

Which meat is he talking about? Chicken? Pork? Beef?
I would start with a simple rub of salt. pepper, and a little garlic powder.

[tlg4942]

Which meat is he talking about? Chicken? Pork? Beef?
I would start with a simple rub of salt. pepper, and a little garlic powder.

yes! And no sweet cornbread...

[Ericd3043]

LOL... you guys were no help at all!  Just kidding, I was not sure if anyone knew of what is considered "traditional" in the Atlanta area.  I knew the "South" was wide open as to varieties - but then again, this is a challenge.

He did mention a chain in the south that he really liked - Raising Cane's?  I am not familiar with that here though.

[Ka Honu]

I think Raising Cane's is purely a fried chicken place (chicken fingers, whatever they are).

I never thought of the Atlanta area as having their own style of barbecue or any "local" barbecue dishes. I googled "Atlanta style barbecue" and the first link was an article (here) that pretty much agreed with that. All the other links were about where to get decent 'cue in (not of) Atlanta.

Sounds like your boss doesn't know what he's talking about so you can hope he forgets the topic, educate him gently, or tell him the truth straight out. Hopefully it'll be one of the first two. The naked truth option is not recommended since he is your boss and the process is likely (at best) to be akin to wrestling a pig (No one wins, everyone gets muddy, and only the pig is happy).

Good luck.

[drholly]

When I traveled a lot, I really enjoyed trying the "local fare." I admit, I didn't always like it, but it was always fun to try.

When it comes to BBQ, all I say is yes! Bring it on! Wherever and whatever, the fun for me has always been in tasting the varieties. I use the term BBQ loosely - groceries cooked over fire. And in all honesty, I really don't have a favorite - style, that is. I have some favorite joints just because they are so good at what they do. But they cross the style lines. The same thoughts apply for almost every food / preparation I have stumbled (sometimes literally...  ) across.

That is part of what makes this forum so great - the wide variety of flavors, styles, tastes, ideas... so much fun!

[akruckus]

Atlanta is tough, it is a lot of transplant people there with a wide range of flavor profiles.  As long as it is cooked nicely I don't think you can go wrong.  When I think of Georgia, right or wrong, I think of peaches.

[Cajunate]

The meat of choice should probably be pork as in ribs and pulled pork. Sauce I'm guessing might be along the lines of something sweet and vinegary. Don't they mop meats as they cook in that area?

[Tailgating is my game]

I think Raising Cane's is purely a fried chicken place (chicken fingers, whatever they are).

I never thought of the Atlanta area as having their own style of barbecue or any "local" barbecue dishes. I googled "Atlanta style barbecue" and the first link was an article (here) that pretty much agreed with that. All the other links were about where to get decent 'cue in (not of) Atlanta.

Sounds like your boss doesn't know what he's talking about so you can hope he forgets the topic, educate him gently, or tell him the truth straight out. Hopefully it'll be one of the first two. The naked truth option is not recommended since he is your boss and the process is likely (at best) to be akin to wrestling a pig (No one wins, everyone gets muddy, and only the pig is happy).

Good luck.

I disagree!   If we did not win there would be no bacon

[Tailgating is my game]

Atlanta is tough, it is a lot of transplant people there with a wide range of flavor profiles.  As long as it is cooked nicely I don't think you can go wrong.  When I think of Georgia, right or wrong, I think of peaches.

I think of Ty Cobb

[Smokin Don]

No expert here but everything I have read about Georgia is they like BBQ that is sweet and saucy. Granted Atlanta may be a little different. I would say search for Sparky's ribs and make a ver. of them. Don