I just read in the Seattle Times that Rick Perry was interviewed for a book on North Carolina BBQ some years back. Now his comments regarding what he ate are coming back to haunt him. After trying some of the BBQ, he told the author that was the best road-kill he had ever had...or something to that effect.

Now, I have had Real Pit BBQ from the SE and I have had Texas style BBQ....and I totally prefer SE style with the mustard based sauce instead of the Southwest's preference for Ketchup based sauces.
I also prefer that the meats are cooked dry instead of wet, and messy.

All that being said, our own Salmon BBQ's beat them all, as does the Santa Maria Tri-Tip BBQ of California.

I've had BBQ in St. Louis and Kansas City...and it's pretty tough to beat, too...but I'll take a pile of crabs, clams, oysters, and shrimps, with fresh salmon on the BBQ and a cold PNW microbrew over all that stuff any day.

Fish on...

Todd

I also prefer SE style BBQ. That said, I certainly wouldn't turn down Texas or any other style BBQ. It's all delicious. It's just that some styles of BBQ are more delicious than others.

Wet & sloppy is how I like it,just sayin.Good luck,
SZ

Well, IDK about pit or SE or whatever, I will tell you that the ALL You Can Eat Beef Ribs at 3 Pigs in Bellevue on Wednesdays is pretty tough to beat. Get the hot on the side, that way you get way less in your beard. Corn and Beans on the side with Texas Toast. Around $20.00

Wait, is it Wednesday!!!!!

I feel pretty inexperienced in the world of BBQ beef and pork. I always order a half order of ribs when I'm in the Skagit brew pub. They taste good to me, and they're plenty messy, but they go well with a couple pints of Skagit Brown ale. I'm gonna' BBQ a steak for dinner tonight, but there's no sauce involved. The only BBQ I lay any claim to is my BBQ salmon, which is simply the world's finest. Again, no sauces involved.

Sg

Is that the Skagit Brewery in Mount Vernon? If so I'll give them a try next time I'm downtown.

I quit drowning my BBQ as soon as I learned how to do it right.

If you smear too much crap all over your meat, the smoke doesn't penetrate and you might as well save yourself the time, charcoal & chips and bake it in the oven.

OVEN?? There ain't no "0" in BBQ. Treager it! That;s what I am talking about.

Rooselk, yes, in Mt. Vernon. Decent pub food, great beer.

Sg

As it so happens I have to go to downtown Mount Vernon tomorrow afternoon. I'll give it a try. Thanks.

If you are eastbound on Hwy 2 I think in the same lot as the Reptile Museum there is a School Bus converted into a BBQ pit. They serve very tasty BBQ.

The only good thing that came out of Texas is BBQ--otherwise like the Cowboys they suk

I guess that's better than having a BBQ pit next to the dog pound.

The best BBQ I've had, by far, is Green Street Meats in Chicago

SE BBQ all the way. KC, Texas and Cali styles are all wonderful, but SE vinegar pulled pork smoked over hickory with the mustard sauce and slaw on top is simply impossible to beat. I have spoken.

Regardless if this is a 10 year old thread, the best Texas style (Austin) brisket around here is in Marysville of all places, Jeff's BBQ. Even those Seahawks have Jeff's BBQ catered to them.

I've been fortunate enough to eat BBQ in Chicago, Kansas City, St. Louis, Dallas, and Phoenix...and while all of it was good, I have to give the nod to Dallas.

Fish on...

Todd

Hard eight bbq in Stephenville tx and central bbq in Memphis.

You’re welcome.

Yep, SE BBQ is a thing.
Here's some stuff for the home BBQ SE style...
https://www.scottsbarbecuesauce.com/

I've been to Hard 8 in Coppell TX, it was great