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Hungry?

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BBQ Threads on FR are legendary - keep it up!

[shuckmaster]

Aw, Shucks!

[kellynla]

If it ain't pork it ain't barbecue and Memphis is the barbecue capitol of the world. That's why the barbecue championships are held yearly in the Bluff City.

[sam_paine]

Oh jeez. Another treatise on art by a housepainter. Leaves out any mention of "barbacoa" in his in depth treatise. Goes downhill from there.

[ladyinred]

Yes, you made me hungry. We BBQ a lot here in California, but my transplant Texan hubby says there is nothing like Texas BBQ!

[groanup]

"Hungry?"

Hell yes.

[lodwick]

[hillaryisevil]

College Station BBQ joint......Isn't it the Dixie Chicken?? (No, seriously.)

[putupon]

Eastern North Carolina (minced) with vinegar based sauce is the best by far, mustard base and other blends are tolerable to varying degrees with the exception of Texas so-called BBQ, which is made of cow meat and therefore impossible to be true BBQ.

[aomagrat]

BBQ is pork with mustard based sauce and is found at Shealy's BBQ in Leesville SC.

[Technogeeb]

In Texas, barbequed meat is usually served with sauce on the side if there is any sauce at all. My favorite restaurant in College Station (I can t remember its name) served half a raw onion, a 4-oz. slice of cheddar cheese, a pickle, and 8 ounces of whatever meat you wanted, all on a piece of butcher paper. They gave you a knife (no fork) and a jar of their own barbeque sauce

That would've been Tom's BBQ, and what you describe (the meat, cheese, etc) was the aggie special. Sadly, Tom's went out of business a few years ago after being bought out by someone not skilled in the art.

[Rebelbase]

How bout' a NC ping, then roll up your sleeves as it looks like its gonna be bloody thread.

[husky ed]

Here's a picture of what I had the other night.
It was a couple of slices of boneless beef ribs, the blue Pizza Hut jug behind the M1 is full of ice tea.

The M1 was made in July of 1942, the knife is a WWII U.S. Navy MK1 with sheath, the cigar was a Cohiba Siglo III (my last).

On the other site guys post pics of their guns and dinner. It's fun. And it keeps the wife's guessing.

[wardaddy]

As far as the word origin goes....I going with "barbacoa" from the Spainards experiences with the Caribs and Arawaks....as in their cooking in the ground technique.

I refuse to consider the French "barbe-a-queue" unless it can be proven they were Huguenot refugees and not slipper wearers.

[LasVegasMac]

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

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Previous Thread: BBQ Across the South

[Exit148]

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!

[Conservative Chick In Texas]

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....

[stainlessbanner]

Anyone know how to make a smoker out of a 50gal. drum? I need instructions....I need a portable smoker.

[Zipporah]

WELL.. my 2 cents .. NO sauce..brisque overnight with a dry rub and cooked in a smoker.. NOW that is real barbeque.