Posted on 03/04/2018 1:07:03 PM PST by Trump20162020
The synergy of “Brooklyn BBQ” is also occurring in California.
In addition to all the traditional American BBQ there’s also Asian influences/flavors AND Caribbean too. Citrus, fresh peppers, cilantro, garlic, wine, apple and peach woods...so many combos.
Even saurbraten and pastramis.
And just about any kind of sausage you can think of. Um.
It’s a veritable Renaissance. All across the country.
Speaking of which, I’ll be smoking six pork back rib racks on Tuesday — the most I have ever cooked at once.
It’s gonna be Some Pig!
Southern BBQ technique:
You set up a lawn chair, sip a cup of coffee as you put the meat on in the morning, as the sun gets high, you switch to cool refreshing beer, mid-day a mint julep refreshes the palate, and as it approaches doneness, with the sun waning, you switch to straight Bourbon.
Dunno who really invented pastrami. But what I’m describing was popularized as a Jewish alternative to bacon.
BLECH!
“There will always be room for more good BBQ in the world. Welcome to the party Brooklyn, what took ya so long?”
No shit, and I’m in Texas and make better, as do all of my friends, BBQ in my back yard better than that crap. Sheesh, really? This is a joke right? Punking BBQ?
Like the map, but texas has no monopoly on good Q.
Texas bbq is limted to briskit
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