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Real Southern Barbeque
Shucks.net ^
| 13 May 2003
| Brad Edmonds
Posted on 05/13/2003 4:44:31 PM PDT by stainlessbanner
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To: kellynla
Please. We import ribs from the Rendevouz just to show people what barbecue isn't supposed to taste like.
To: stainlessbanner
We need a BBQ forum.
Great article - one of my favorite hobbies.
For those folks that claim loyality to a certain type of BBQ (pork or beef), I truly feel sorry for ya.
I cook with two large BGE's, big Charbroil charcoal grill and a Texas Hondo smoker.
And I'm good at it. Competition cooking? No.
My judging panel are the family - Wife and two kids - and the neighbors.
When the kids says that Domino's / Pizza Hut / Papa John's pizza taste nasty and, "we want Dad's pizza on the BGE" - ya know you are doing it right.
When the neighbors start inquiring about what I'm going to cook for the up coming holiday (Thanksgiving turkey and Christmas Prime Rib Roast, etc.) about a month in advance - ya know you are doing it right.
A Boston Butt Pork Roast (usually 10 - 12 lbs.) cooked at 210 - 225 for 18 - 20 hours (with appropriate wood for smoke) -then "pulled", is real close to heaven.
A 13 lb. brisket, cooked at 225 for about 16 hours will make you, as the BAM Man says, "very happy!".
When my wife tells me that she would rather have my steak than go out to get one - I know I'm doing something right.
BBQ is an art. BBQ - done right - is a love for food.
Man, I love BBQ!!!!!!!!!!!
LVM
To: shuckmaster
Thanks Shuck! Keep up the great work on your site.
To: skull stomper
Swine is fine, but Moose and Salmon, (Chinooks, reds, or silvers), am de bestest Bar-B-Q. Try trout some time.
To: lodwick
Homer Simpson looking at doughnuts type drool....
LVM
To: groanup
Rendezvous! Been down that alley many times over the years. Best dry ribs in the world!
47
posted on
05/13/2003 5:29:14 PM PDT
by
kellynla
("C" 1/5 1st Mar Div Viet Nam '69 & '70 Semper Fi)
To: stainlessbanner
I don't care where it's from or how it is spelled or if it is rubbed on or if it is brushed on or if it is marinated or if it is a homemade concoction or if it is a bottled sauce or if it smoked or if it is pork/beef/chicken/shrimp, or if it is in somebody's backyard or if it is in a restaurant, if it Tex-Mex/Chinese/Middle America/Southern/Puritan ---- or whatever.
If it smells good, I want it, ------and if it is finger-licking good, then that is the best BBQ/Barbecue/Bar-B-Que of the moment.
So there!
48
posted on
05/13/2003 5:30:15 PM PDT
by
Exit148
(As a member of the Loose Change Club, I have added $1.88 for the next Freepathon.)
To: kellynla
If it ain't pork it ain't barbecue and Memphis is the barbecue capitol of the world. Bump!
To: Sonny M
On line dictionary, eh?
I can't believe they added the word.
I'll have to stop telling my 8 yr. old that, "ain't" ain't a word."
Ain't that special.
LVM
To: stainlessbanner
My favorite BBQ is BBQ Crabs, which aren't actually barbecued. They are quite a delicacy down here in Southeast Texas. They are smothered in seasonings and deep fried. Mmmmmm....
To: kellynla
The best BBQ I have ever eaten was at the old grocery store in Leppers Fork TN. WOW! The owner said he had won the blue ribbon at a BBQ cook off the year before. I will repeat myself WOW WOW!!!
52
posted on
05/13/2003 5:35:38 PM PDT
by
Ditter
To: Non-Sequitur
Only when they dial 1-800-HogsFly (Rendezvous)
53
posted on
05/13/2003 5:36:13 PM PDT
by
Maigrey
(Member of the Dose's Jesus Freaks, Take a Bullet Republicans, and Gonzo News Service)
Comment #54 Removed by Moderator
To: sam_paine
The origins of term "barbeque" and the cooking methods associated with it are lost to history. The term itself may derive from a French term meaning something to the effect of "head to tail.""Leaves out any mention of "barbacoa" in his in depth treatise."
It's soooo hard to look in a dictionary....Barbecue (AmerSp barbacoa, prob. fr. Taino)---where does he get the French crapola? When have the French ever barbecued?
Anyway, the real barbacoa is goat.
To: Non-Sequitur
You'd have to import ribs to KC if you ever wanted to taste real barbecue ROFLMAO
56
posted on
05/13/2003 5:38:32 PM PDT
by
kellynla
("C" 1/5 1st Mar Div Viet Nam '69 & '70 Semper Fi)
To: All
Anyone know how to make a smoker out of a 50gal. drum? I need instructions....I need a portable smoker.
To: Non-Sequitur
BTW so you don't embarrass yourself any further... Rendezvous dry ribs which is what I was talking about are not barbecued they are char-grilled and rubbed with a dry rub. But then I am not surprised that coming from KC you wouldn't know that.
58
posted on
05/13/2003 5:43:05 PM PDT
by
kellynla
("C" 1/5 1st Mar Div Viet Nam '69 & '70 Semper Fi)
To: stainlessbanner
WELL.. my 2 cents .. NO sauce..brisque overnight with a dry rub and cooked in a smoker.. NOW that is real barbeque.
59
posted on
05/13/2003 5:43:13 PM PDT
by
Zipporah
To: stainlessbanner
Now cut that out! I'm at work!! I'm hungry now!!
60
posted on
05/13/2003 5:44:51 PM PDT
by
SCDogPapa
(In Dixie Land I'll take my stand to live and die in Dixie)
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