Oh lord… there is it. I suppose you’ll call beef barbecue too then? Hahahaha
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You bet your sweet bippy. 
Pork, friend. Smoked all night and falling apart, just as God intended.
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Am I odd for not having one? Really only use katsup, grey pupon, and Hellman’s Mayo on burgers, brats, and BLTs.
Oh, we do pork here just fine. 
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I’ve spent lots of time in Texas and Oklahoma, and understand the downsides of the region quite well, but I agree with Mike here: if you’re gonna challenge them on barbecue, you better show up with your all-stars.
Got to be beef in Texas! Brisket, ribs, … etc.
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In Saudi Oilberta as well.
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i don’t have a problem with texas brisket. deee lishous. but around these here parts bbq is pig. and nobody is better than kansas city.
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Pork shoulder and pork ribs KC style are pretty good. Pork benefits some from the gobs of gooey sauce. I’m still more about the Texas style for beef though, all cuts. Especially East Texas.
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Well in the Carolinas barbeque is pulled pork and only pulled pork, the argument is over whole or half hog. If you’re not smoking the whole pig it’s just not proper. It’s almost a religion in those parts.
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Even though I have not eaten BBQ in at least 14 years, I have to agree with @Wombat-metal - and vinegar-based.
Otherwise barbecue is about as descriptive as “curry.”
(Yeah, I said it - accessorary! Calling @John_E )
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The whole BBQ argument is about as useful as pizza or bagles or sauce (which we all know is proper Italian marinara, no sugar, no ragu, etc lolol).
My cousins from Raleigh brought me a pile of BBQ sauces - none of which I liked better than the one in my cupboard.
Why?
You like what you grew up with or what you are used to.
That doesn’t make it better, it makes you biased.
Any living thing properly smoked and slathered is quite a treat.
My motto - If it tastes good, eat the f’in thing.
Texas BBQ - yum
Carolina BBQ - yum (both the east and west types, and even the middle)
NY BBQ (Dinosaur BBQ) - which is neither of the above and damn good - yum
Kansas City BBQ - yum
There are good and bad BBQ places in all these geographies.
There are terrible wing places in Buffalo (Anchor - the originators - being one of them).
There is really shitty pizza in NYC
The only tried and true rule I go by is “don’t eat fish in the middle of America, or at greek diners”.
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Well said. I can’t think of any style of BBQ I have ever had, anywhere in the world, that I didn’t love. Even though my fave is Texas style I am currently jonesing for the Carolina style place in town. The other really good foreign option here is churrasco which I totally love.
Korean and Japanese BBQ/yakiniku are fantastic too of course. Completely different sauces and styles of cooking but in the end you’re still charring up nice fatty meat with sweet and tangy sauces with decent amounts of salt. I think you’ve covered all the vital food groups there 
One of the best salad bars in town is at one of the Churrascaria chains here, too.
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Bros BAR-B-Q over on South Crenshaw Blvd is the best!
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Because BBQ trash talk is fun. And a lesson in regional cuisine. 
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And family members argue about shit. It’s part of the deal. 
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And which my Italian grandma would call gravy
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by george i think she’s got it 
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