Click here: to donate by Credit Card
Or here: to donate by PayPal
Or by mail to: Free Republic, LLC - PO Box 9771 - Fresno, CA 93794
Thank you very much and God bless you.
Posted on 07/16/2025 5:18:52 PM PDT by nickcarraway
From whole hogs to smoked fish and brisket, this all-American smoke-infused cooking style is as diverse as the US itself – and just as rich in history.
In the US, "barbecue" is both noun and verb – a familiar siren, calling from a squat cinder block building with its smoky aroma of meat and char. Depending where it's prepared, it could be a multi-napkin pulled pork sandwich, a tray of hand-sliced brisket or smoked chicken wings tangy with mayonnaise, accompanied by a litany of rib-sticking sides.
The country's wildly diverse barbecue canon evolved from a single style born during the 17th-Century colonial period in slaveholding states. "Barbecue required the hands and minds of enslaved Americans," said Dr Howard Conyers, a South Carolina-based aerospace engineer, pitmaster and barbecue historian. "They took Indigenous, European and African techniques and, through trial and error, put them all together."
While fire and meat are a global phenomenon, it was the enslaved workers in the US South who turned barbecue into something distinct. They dug trenches, filled them with hot coals and slow-cooked whole animals for plantation feasts, basting – or "mopping" – the meat with vinegar sauce.
As is so often the case, their innovation was born of necessity. "You could feed 50 people to 10,000 people in a day at a time when you didn't have refrigeration," said Conyers.
(Excerpt) Read more at bbc.com ...
|
|
Click here: to donate by Credit Card Or here: to donate by PayPal Or by mail to: Free Republic, LLC - PO Box 9771 - Fresno, CA 93794 Thank you very much and God bless you. |
I know exactly what you mean. That you order those is from them is high praise!
That funny. I thought BBQ was Southern, not Western.
Perhaps in the style of a BBQ competition, with a little bit of, “Dan’s Bake Sale” on the side. Maybe even turn into a fund raising event for FR.
My son live in the SF Bay Area, and he tells me all the time that they don’t have good Southern style Bbq there. He dreams of opening up a spot, and “dressing” things up so the hoity toity types would frequent it, but I tell him that’s not genuine. If you want southern, you’ve got to do southern. It’s not fancy. It IS good!
Stop the teasing. It is painful.
That ain’t barbecue.
Those go better with fried catfish.
“Another take on BBQ ribs is sous vide”
Since there is only the two of us we just BBQ one rack of Ribs at a time. My go to is a modified 3-2-1 cooking method. I go 2-2-20 min.
2 hours uncovered at 230f. 2 hours in heavy duty foil. Rest the ribs while bring the BBQ up to 400f, then sauce and turn two times. Done
Sounds great. I’ll be over in ten minutes.
I agree. Doesn’t look like the Southern BBQ I’ve ever seen.
I used to fly with a guy who was a big BBQ guy. We tried a bunch of different types, I lived in NC twice, NC is really good, KC is also good and saucy, Texas brisket is good.
There is good stuff from all of them.
Enjoy.
May God bless.
Now, that looks like something you would get at Piccadilly’s. The Texas barbecue picture is what I am familiar with.
They’re a GA thing. They started on Buford Highway in Chamblee way back in the 80s. I mean obviously that style of cooker is many hundreds of years old, over a thousand. But BGE started in the ATL area way back in the early 80s, and was really the beginning of that phenomenon in the U.S.
I honestly never used mine much until I married it up with modern technology. Fiddling with the vents to maintain temperature was just a huge PITA. The Thermoworks Signals and Billows solved that problem for me. 225F low and slow? No problem, now!
I’m not familiar with Piccadilly’s and I don’t think there are any in Florida. I lived in Texas for 4 years, but I never got accustomed to the differences. It truly is the Lone Star state.
The best culinary thing I can think of from Texas is the Brownsville type of Tex/Mex. Truly wonderful stuff.
For the best Carolina chopped pork it’s the Skylight Inn at Ayden, NC. BBQ or Chicken either one. And also nearby is B’s, Bum’s, Sam Jones and down the road is Grady’s. Stubb and Son in Sanford and Wilbers in Goldsboro. Hursey’s in Burlington and Stamey’s in Greensboro. Have at it!
The BBQ in Central Texas is legendary and the BBQ family feuds are even more legendary. Those dudes are serious.
And this Texan is not a fan of mac & cheese. 😏
Hush puppies are good with fried fish. I’ve never heard of them being served with ‘cue.
Those are served as a side to catfish in these parts. Never BBQ.
Different cook methods and sauces. Always regional.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.