Battle of the BBQ

Inspiration for writing topics sometimes comes in the most unlikely of places…in this case, it was in the middle of nowhere in North Carolina. I was there for a wedding and because I’m a dumbass and didn’t actually google to see that the hotel was 2 hours from the airport, I booked a 7:30am flight back to NYC.

I am not–as you either know, guessed, or experienced–a morning person. And while I’m usually up early, it is usually to sit on the couch and drink coffee. Not to check out of the hotel at 3:45am. So while I handed back the room key, I was only half paying attention to the chatty night desk clerk by wondering if there was any hot coffee available at this hour…or cold coffee…or anything to help make the dark and rainy 2 hour drive back to Charlotte a bit more bearable.

And then I head him (alas, I didn’t catch his name because, well, 3:45am) ask: so…do you just travel around and eat food?

Slow blink, while raising an eyebrow.

He quickly continued: sorry, it’s really slow here at night and I was reading through your website…

Awkward pause.

Me: um…yes, [chuckle] I suppose I do just travel around and eat things.

And of course I should have seen the follow up question coming, but again, now 3:47am. So which BBQ do you prefer? Carolina or Texas.

Bigger awkward pause to give me time to think up a diplomatic answer.

Me: I enjoy both, but c’mon I will always, always pick Texas especially when it comes to BBQ, beer, football, and Willie.

But it did give me a good chuckle and the perfect excuse to share with you and start posting again, so thanks for that kind sir–even if I forgot to get your name and was just thinking about coffee and/or going back to bed and missing my fight!

In case you were wondering what the difference between the two styles are, I would say that Carolina BBQ is more saucy and usually pork–and don’t get me wrong, I do enjoy a nice tangy, saucy, pulled pork sandwich. But Texas BBQ is where it’s at–their BBQ is cooked usually (at least in the Hill Country) with a dry rub and low and slow. Sauce is on the side and brisket is king. If you wanted accurate descriptions and nuances of each, you’re probably better off just googling it.

To me, the best part of Texas BBQ is picking your meat off the grill and then sitting inside, eating off of butcher paper at a communal table, passing the bread, pickles, and napkins amongst everyone else sitting at the table and their BBQ stained fingers.

And if you find yourself traveling through the Texas Hill Country and happen upon either the town of Mason or Llano, go to Coopers and try just a little bit of everything–or better yet, go to both and try a bit more! Both restaurants now have different owners and are no longer affiliated, but thankfully–at least insofar as the last time I visited–both were still as delicious as they always have been. Although I fully expect every family member reading this to text me later and tell me which location they prefer–proving that the Battle of BBQ isn’t always about regions–sometimes it hits a lot closer to home.