Age-Old Culinary Questions Still Stir a Fire

New York Times ^ | October 23, 2002 | R. W. APPLE Jr.

[js1138]

Except mesquite. I don't understand how normally reasonable people are fooled into thinking hickory is better than mesquite. ;>) Hickory gives me an instant flaming headache in whatever form it is served. Mesquite rules.

[GodBlessRonaldReagan]

Tear-filled bump for the late, great Mr. Pigs BBQ in Chesapeake, VA. The most sublime pulled pork shoulder you could imagine, with world-class hush puppies, all lovingly served up by the Queen of the Double Wide. *sigh* I really miss that place...

[STONEWALLS]

"Let's hear it for a Southern Tradition! Nuthin' beats the smell of some hickory wood smokin' some BBQ, sweet tea, and good conversation!"

Stainless, I think you've captured the essence of it here....there's a big difference between eatin' BBQ in a restaurant over your lunch hour and "going to a BBQ"...true Southern BBQs are convivial group affairs where there's no rush.....they take hours to prepare and hours to enjoy....[see my post #58].....they are often enjoyed after a dove shoot, after a deer drive, after a football game, as part of a political rally, as a VFD fundraiser and the greatest of them all; a good old fashioned church BBQ....you just don't get that kind of food and fellowship in a commercial operation.....it makes me feel good when I drive by a country church and see a permanent BBQ shed out back with plenty of cord wood stacked up under cover.....I know what that means....Hot Damn!

Good luck to everybody

Stonewalls

[Wonder Warthog]

"Try not to slam pigs. Comparing pigs to the junior senator from NY is way below the belt. Pigs deserve respect for all they do for us. GRIN!"

Amen! Besides, if the Muslims hate pigs, they MUST have something going for them.

[stainlessbanner]

...it makes me feel good when I drive by a country church and see a permanent BBQ shed out back with plenty of cord wood stacked up under cover

Now that brings a tear to my eye!

[Lurking Libertarian]

What would anyone in NYC know about BBQ?

New York does have a few decent Southern-style BBQ places, although nothing to compare with the real ones down south. Chinatown, however, is full of little joints selling Chinese-style barbecued ribs, chickens, ducks and pork. A different genre of BBQ, certainly, but mighty good eating, and as authentically New York as anything can be in this melting pot city.

[Phantom Lord]

What would anyone in NYC know about BBQ?

I'm not from the city, but I am from Endicott NY (upstate), and this Yankee will put his BBQ up against any born and raised southerner.

[null and void]

Hickory gives me an instant flaming headache in whatever form it is served. Mesquite rules.

AHA! I get that sometimes from commercial Bar-B-Que sauce. Maybe it's hickory. All this time I've thought it was "something the the artificial smoke flavoring".

I think you may have opened up a whole new world of food enjoyment for me.

THANK YOU!

[js1138]

I don't think smoke flavoring is artificial. How could you make something cheaper than smoke? I just have a problem with hickory -- bourbon included.

[null and void]

From coal tar maybe???

[js1138]

Smoke and coal tar are pretty much the same thing.