Comments on: saucy lady

By: AdventureGirl

AdventureGirl — Sun, 19 Jun 2005 12:26:27 +0000

You are making me hungry! Mmmm!! Baby back ribs! Oh lala!

By: Alison

Alison — Wed, 15 Jun 2005 21:34:28 +0000

No food fights here, people. The only bad bbq is . . . well, bad bbq. Being originally from Virginia, I grew up on the Eastern Caroline pork on a bun, preferably with cole slaw. Best example in Virginia: Pierce's Pitt (that's two T's) BBQ off of I-64 between Richmond and Norfolk. Living in northern Virginia, I came to have an appreciation for Memphis-style dry-rub ribs. For my six years in Texas, just about anything was good--Texans do know their bbq--pork, beef brisket, ribs. Now, living outside of Boston, finding good bbq is a struggle, but I make do. Best I've found: Uncle Pete's in East Boston. And the search continues . . .

Gotta have the cobbler, though. Good choice, Fish. Mmmm...

By: tanya

tanya — Wed, 15 Jun 2005 05:12:28 +0000

I always found the idea of a food editor at Vogue a bit of an oxymoron.

By: akaellen

akaellen — Wed, 15 Jun 2005 04:08:56 +0000

Eastern North Carolina BBQ (pork) is the best in my book.

By: ken

ken — Tue, 14 Jun 2005 10:18:09 +0000

Good work, lass. Good work.

And, Lex, I'm sure you're just having some fun with the Texan, because true barbecue fans must rise above regional partisanship to embrace all styles. Sure, you can still have your favorite and talk trash, but to claim that Texan brisket ain't barbecue ... well, that's just hogwash. Pork is basically my religion, but I've a new-found respect for Texan brisket, because most Texans cue their brisket the way I cue my pork. With smoke ... and minimal or no sauce. KC cue is fine, but too saucy. Memphis is highly overrated. Carolinas got it going on and Georgia gets no respect. And Texas, for a bunch of people who think too highly of themselves and who use cow for cue ... well, they're okay in my book.

But I think we can both agree there should definitely be more cue-related posts here.