BBQ- what does it mean to you.

[calm kiwi]

There was a recent thread about pies and what they meant to you. It was a very interesting thread (pies ARE mince and cheese) that gave us all a moment to clarify what a pie really is and what silly foreigners thnk they are.

I would like to address barbeque in the same way.

HOPEFULLY (fingers crossed and all that) it will be summer here soon. I am dying for a barbie. It has been months and months since a barbie has been possible.

To me bbq or barbie means slapping some sausies, chops, steak or even (I blame my mother) chicken on the coal/gas/wood fired fire on the deck/lawn. No fancy sauce or marinade or any-bloody-thing other then meat mets fire. After the meat mets fire one has lashings watties tomato sauce and a lots of salad. All done. No frivolity, just meat on fire.

ROLL ON SUMMER pleeeeeeeease (it's taking it's bloody time!). What does Barbeque mean to you?

[Elysian]

It means either smoking or grilling meats with either a sauce or a rub. If you grill meats without sauce or rub it's just grilling; if you smoke meats without sauce or rub it's just smoking. BBQ means the rub or the sauce is added to the meat either before or after the meat is cooked.

Ribs again this Saturday! Yum!

[phall0106]

I spent much of my life in Oklahoma, where BBQ meant slow cooking meat over a flame (like a pit) until the meat was so tender it fell off the bone (if it was on a bone), and could melt in your mouth. Sauce, if necessary (it usually isn't) was an afterthought, and while the meat may have been coated with a dry rub (seasonings) before cooking, sauce was never added to the meat during cooking.

Boy was I in for a shock when I moved to the east coast. In Pennsylvania, BBQ means slapping some piece of meat on a grill and cooking it until just done. Usually, there's lots of sauce squirted all over it and because of the speed used to cook the meat, the meat is frequently tough and hangs onto the bone for dear life.

If there are any Dopers in or around Tulsa, drive by Knotty Pine BBQ outside of Sand Springs and eat a BBQ rib for me.

[Phlosphr]

As the Unofficial SDMB caveman, I consider BBQ, the cooking of meat (beef, pork, vension, chicken, turkey) over open flame of the charcoal variety, or the gas grill variety, it must be outside though...It doesn't have to be rubbed with anything, blood if a fine marinade.

[jjimm]

In the UK and Ireland, a 'barbecue' is one of two things:

a) the grill apparatus
b) the social occasion of grilling food outdoors

I realise in some parts of the US this is called a 'cookout'. And barbecue, as served in Tennessee anyway, is really tender grilled meat (usually pork) in an amazing sauce.

[calm kiwi]

Originally Posted by Elysian

It means either smoking or grilling meats with either a sauce or a rub. If you grill meats without sauce or rub it's just grilling; if you smoke meats without sauce or rub it's just smoking. BBQ means the rub or the sauce is added to the meat either before or after the meat is cooked.

Ribs again this Saturday! Yum!

That whole grilling thing confuses me. For me (and I hope many other Kiwis or I'm confused alone) grilling is a heat from above. I think you call it broiling which sounds most unappetising. You put things on a grill when BBQing but you don't grill them.

Isn't English lovely

[Johnny L.A.]

I agree with phall0106. Real BBQ is slow-cooked and the sauce is served on the side. So "BBQ" means what he said.

But to me, it also means "meat with BBQ sauce", as in "BBQ sandwich". I'll toss my meat in a slow cooker* and cook it for about six or eight hours, then mix in some BBQ sauce and eat it in buns. It's not "real BBQ", but it's tasty.






_{*Yes, I phrased it that way on purpose.}

[Tapioca Dextrin]

BBQ only happens in Texas. And you can have some when you pry it from my cold smoked fingers

[PookahMacPhellimey]

BBQ in Holland. Same as UK and England. The thing upon which you cook meat and other stuff outdoors or the party around it.

Not worth the effort IMO.

In Virginia where I was on holiday. Really tender meat in sauce, like Jjimm described in Tennessee, I think. Oh my God, ever so worth the effort! Some enterprising Tennessean or Virginian, please bring it over here. Yum.

(Also in Tennessee I had amazing barbequed Cornish game hen, but those where just the whole birds, covered in sauce and grilled, not the mushy stuff. Also quite delicious.)

[t-keela]

There is no specific definition for what barbecue is or what A barbecue should be. It is generally considered a cookout where meats are cooked on open flame or smoke. Grilling or smoking is a part of barbecuing. Usually both are done simultaneously...there are some meats that require a long time to cook and some that are cooked faster than others.
What you choose to put on the meat varies as well. Not only between types of meat and various preparations but between the regional recipes and the preferences of the participants.
Some people bake meat in their oven and add barbecue sauce to the recipe and swear that they have made BBQ. I'll admit that some of the baked BBQ is better than some "real" barbecue that I've had. Their fault, not mine.

For me... a barbecue is an opportunity to get together with friends/family and have a good time while enjoying the outdoors and maybe even get some good chow cooked on an open fire. Usually coals from hickory or mesquite wood. I generally will have ribs, links or sausage, a brisket and a chicken or two.
If I'm in a BBQ competition...my team has a dozen trophies at the State level.
If it's for a competition.
The heat HAS to be from wood. Smoked and/or grilled...with no sauce added AFTER the meat is done. I marinate whatever it is I'm preparing well beforehand and usually don't add anything once I've started the cooking process other than basting.
Some exceptions of course but I've said it many times. "Good meat doesn't need a lot of enhancing."
It needs to be prepared and cooked properly. Not covered in a layer of gunk.

Everyone knows that cold beers, margaritas and good tunes are a requirement at any good BBQ.
Make mine a Shinerbock, ice cold cuervo gold and some Willie and Waylon or Stevie Ray Vaughn.

[Jammer]

Q (where I live, you don't need the "BB" to 'splain yourself) is pork shoulder cooked all day over smokey, Hickory embers until it is melt-in-yo-mouth tender. Then it is hand-pulled and served with yummy sauce. This can either be on a bun with coleslaw or a big, heaping serving on a plate with other appropriate fixings.

Oh, and sweet tea. Lots of sweet tea.

Jammer

[calm kiwi]

There seems to be a difference in English here. Americans "have some barbeque" where as we "have A barbeque". Ours seems to be more about slapping meat on fire when it is a sunny day. Americans seem to have a thing for some mystery sauce.

(recipe please.......I don't even know what I'm asking the recipe of, but be a devil educate me)

[LorieSmurf]

Originally Posted by phall0106

If there are any Dopers in or around Tulsa, drive by Knotty Pine BBQ outside of Sand Springs and eat a BBQ rib for me.

I will do that.

Oh, I've also spent most of my life in Oklahoma, and when I hear "barbecue", I think of "grilled meat and sauce". It's just not barbecue to me without sauce.

[Keapon Laffin]

To me, its anything cooked over charcoal. I'm not a fan of these electric BBQ machines.

Mmmm, I think it was Calvin that said it best. Burnt on the outside, raw on the inside...

[Elysian]

I hate to bring up a thread that I started, but there are a few links here that may interest you, including a link with bbq sauce recipes.

http://boards.straightdope.com/sdmb/...d.php?t=277078

[Exgineer]

Originally Posted by Tapioca Dextrin

BBQ only happens in Texas. And you can have some when you pry it from my cold smoked fingers

You guys use the wrong meat.

Regional coloquialisms aside, there is actually a cuinary definition of barbecue, and it must involve smoke. That's really the only technical qualification. The rest of you are just cooking things on a grill and misappropriating the term.

[t-keela]

Originally Posted by LorieSmurf

I will do that.

Oh, I've also spent most of my life in Oklahoma, and when I hear "barbecue", I think of "grilled meat and sauce". It's just not barbecue to me without sauce.

I agree that in most cases a good sauce is a must. But if you're gonna use it be careful with it. Too much is not good. There's not much worse than a bunch of burnt gummy sauce on an otherwise good piece of meat. If it's a family cookout I'll use a bit of sauce and have some on the side. If it's competition, I'll use very little if any actual sauce. Maybe a brush or two right before taking it off (MAYBE) and that's it. Rubs and/or dry seasonings tend to do a better job in some cases BUT not all.
Yeah, Like I was saying, it's not as simple as asking...what's BBQ? as opposed to what is a BBQ?, meaning the event.

[Munch]

Originally Posted by calm kiwi

There seems to be a difference in English here. Americans "have some barbeque" where as we "have A barbeque". Ours seems to be more about slapping meat on fire when it is a sunny day. Americans seem to have a thing for some mystery sauce.

(recipe please.......I don't even know what I'm asking the recipe of, but be a devil educate me)

Close. Regions in the US where BBQ is prevelant (Texas, the Carolinas, Kansas City, among others), you "have some BBQ". Regions that don't have a strong tradition "have A BBQ" - usually referring to hamburgers and hotdogs. When I moved to Indiana from Kansas City, imagine my surprise when I show up to a friend's BBQ, and I'm the only one who actually brought any barbeque sauce! (And that was as a gift!)

[Maus Magill]

You people are all heathens. Barbecue (n): slow cooked PORK in a vinegar based sauce. The only proper barbecue is found in Eastern North Carolina. Perhaps as far west as Durham County.

Ah, damn. Now I'm hungry.

[plnnr]

"BBQ" means Allman's Drive-In to me. It is a restaurant in Fredericksburg, where I grew up.

"Two with everything" means two smoked pork sandwiches, with a tomato-based sauce, with cole slaw (on the sandwich), french fries, and a large lime-ade. Pie for dessert.

[Tapioca Dextrin]

Originally Posted by Maus Magill

You people are all heathens. Barbecue (n): slow cooked PORK in a vinegar based sauce.

Looks like we could have a flame (or should that be smoke ) war ahead. Pork is fine, but vinegar? Real men use honey.

[t-keela]

A lot of pre-made sauces (ie: kraft,hunts,etc.) are vinegar based and should be applied to the meat before cooking. Actually the vinegar acts as a tenderizer and should be used like you would a marinade. Other sauces with a honey base, brown sugar, AND even tomato based sauces for example, are more flavor enhancing sauces and will burn. They should be used as the meat is nearly done or after taking it off the pit.
Again, it depends on the type of meat and the method of cooking to choose which is best. A lot of people just marinate the meat with straight vinegar or avinegar based italian dressing before cooking it and then rub it down with the seasonings they prefer when putting it on the pit.
When the meat is near completion a little sauce for flavor may be added or applied on the side. No need for the vinegar based sauce at this point.
I'll usually make a vinegar based marinade and let the meat soak for awhile in the fridge. Then I'll make a rub with my own blend of spices.
Afterwards, I'll make a chipotle sauce w/honey base to brush on or at least serve on the side.
AND you have GOT to keep an eye on what you're cooking. (I hate to see folks just lost when they're cooking. Forget about their food. Then come dragging out some burnt dried out shit with so much sauce you can't taste anything else.)

You'd hafta try some to really appreciate what I'm saying. I love the look on peoples faces when they taste MY... BB-Q.
I'll often get a... Oh my God...how did you do this?

and that's the answer they usually get too.


w/ love and patience and LOTS of practice.

[Leonard]

What t-keela said.

Nothing's worse than too much sauce while it's cooking.
While cooking the meat and then dumping sauce on it can be good (depending on the meat and/or sauce), I don't consider that to be BBQ.

As far as what a BBQ is, that's cooking and eating BBQ, drinking beer, and throwing horseshoes or darts or whatever you can do while half drunk (or more).

[Ephemera]

Barbecue, to me, is pulled pork (either as a sandwich or a pile of it on a plate) or ribs and my family never "had a barbecue".. we "grilled out(side)".

I much prefer the latter personally.. barbecue's nice ('specially ribs) but, in my opinion, you can't beat grilled burgers and sausages. Except with grilled steaks.

[Ephemera]

I was born and raised in Tennessee, sandwiched between North Carolina and Memphis, two of the half dozen places in the US that loudly proclaim that their barbecue is the only real kind, by the way.

I think I lean more towards Memphis style, personally. Dry rubs are great.

[silenus]

<drool>

Carolina BBQ.............

Lexington #1............ *slobber*


<drool>


Damn, you people are making me hungry!

[Munch]

There's a new BBQ cooking show on PBS nowadays, and I catch it fairly often. Seems lately they've been featuring a lot of my old stomping grounds in Kansas City (Gates, Arthur Bryant's, Boardroom). I can't wait to go back for Thanksgiving and try out some of the new places they showed.

But one thing that struck me, was how wonderful and unique each tradition is. I remember being a BBQ snob in college and a few years out - man was that obnoxious. People may think that their region's BBQ is the best, but it's just plain stupid to think that other traditions aren't of value. Just like reading a great book for the first time, different BBQ traditions allow you an opportunity to re-experience great BBQ for the first time all over again.

[Colophon]

What the Europeans (and Antipodeans) said.

Unfortunately, "BBQ" makes me think of "BBQ sauce" which is a vile abomination. Barbecued meat I like, but it should be put in a bap and covered in HP Sauce, not that "BBQ" nonsense.

[gfloyd]

You don't barbeque in the winter in NZ? I grew up just west of Boston and we grill all year round. Especially if it's snowing. Nothing like sizzling hot meat off the fire when all the world is white and cold. I'm not kidding. We use the grill all year round.

[Padeye]

Originally Posted by Colophon

..should be put in a bap and covered in HP Sauce, not that "BBQ" nonsense.

Could you explain to us yankees what the hell y'all are talking about? Specfically regarding "bap" and "HP sauce."

I grew up in the southwest where grilling is somewhat more common than bobba-q but I can appreciate both.

[Tapioca Dextrin]

Originally Posted by Padeye

Could you explain to us yankees what the hell y'all are talking about? Specfically regarding "bap" and "HP sauce."

A bap is a soft bread roll.

HP sauce is either the food of the Gods, or the runoff from Beelzebub's own satanic herd, depending on personal preference.

[The Hamster King]

I lived in Texas for ten years and North Carolina for another ten. I love Texas barbeque dearly. North Carolina barbeque ... well ... I learned to tolerate it ... but it's still real barbeque.

Real barbeque is alway slow-cooked over a smoky charcoal or wood fire. The meat is prepped in advance with a rub or marinade. Often there's also a "mop sauce" that you baste the meat with while you're cooking. The actual barbeque sauce itself is served on the side afterwards. The sauce is optional.

If you cook the meat fast, it's not barbeque, it's grilling. Even if you dump a bottle of K.C. Masterpiece on top ... it's still grilling.

If you cook the meat slow but don't prep it with the right rub, you're smoking or roasting ... not barbequing.

Real barbeque done right is one of the most sublime ways of preparing meat. Spicy, smoky, tender, succulent ... .

My personal favorite barbeque place is Goode Company Barbeque in Houston. Man, just thinking about it is enough to make me want to move back to Texas ... .

[Padeye]

Curiously HP does seem to make a "BBQ" sauce but what does the one you were referring to taste like?

[Johnny L.A.]

A bap is a soft bread roll.

Or a breast.

Hmmmm... Eating BBQ out of breasts...

[jjimm]

OK, talk of Texas, NC, and Tennessee barbecue has got me drooling.

Can someone post or send me a recipe for the meat and the sauce? I need one that doesn't have pre-prepared ingredients (other than simple stuff like ketchup and mustard), as I am likely not to be able to get them in Ireland.

[CrazyCatLady]

Barbecue, to me, is mutton. Mutton soaked in a vinegar spice sauce, then cooked over a smoky hickory fire for 18 hours or so. Pork? Eh, that's what you make do with when they run out of mutton. Beef is just something they keep around for out-of-towners who are so misguided as to think cows are suitable for barbecue.

Carolina barbecue is pulled pork with vinegar slaw on it served with hush puppies. It's tasty, and I certainly wouldn't say it wasn't real barbecue. But it's not and never will be what I think of when I hear the word barbecue.

Throwing burgers and dogs on the grill isn't barbecue. It isn't a a barbecue. It's grilling, or cooking out, and gatherings where you cook out are cookouts. A barbecue is a plate of barbecue, but that's something of an outdated usage.

[CrazyCatLady]

What sort of recipe are you wanting, exactly, jjimm? Do you want Memphis-style ribs, Tennesee pork loin, Kansas City beef, North Carolina pulled pork, or something else? There are so many types of barbecue, and they're all so distinctive, that there are approximately 17 trillion different recipes out there. We've got a really nice book called BBQ USA that's roughly 700 pages of barbecue recipes. Pick a style, and I'll be glad to send you a recipe. Or you can look for the book yourself.

Damn, now I need to go thaw out my last container of mutton. I knew I should have had Mom bring more when she visited.

[wolfman]

OK, talk of Texas, NC, and Tennessee barbecue has got me drooling.

Hehe if that's what talking about it does to you, let's see how you deal with actual pictures. Bwaaahahahaha

http://www.brothers-bbq.com/menu.html

Only about a 1/2 mile from where I am right now, they open in about 7 hours. What, you mean you don't have a barbecue joint within 1/2 a mile?

[t-keela]

Originally Posted by jjimm

OK, talk of Texas, NC, and Tennessee barbecue has got me drooling.

Can someone post or send me a recipe for the meat and the sauce? I need one that doesn't have pre-prepared ingredients (other than simple stuff like ketchup and mustard), as I am likely not to be able to get them in Ireland.

What kind of meat? I like all of it but some days I crave pork spare ribs and nothing else will do...some days brisket...some days chicken.
But pork done right is damned hard to beat. I ate so much lamb growing up I don't do much with it anymore but I'll admit that it's good. I can BBQ a deer or goat that's outta this world BUT it takes a special touch.

How 'bout I just send you some BBQ already done and see what ya think?
Better yet, why don't you plan on a visit and I'll throw you a party?
I've got one planned already for next week. It's my brother's birthday and we've been planning it for several weeks. We BBQ several times a month as it is, so anytime you can make it would be a good time.

Anytime in the spring here is also good. The cookoffs will start in a few months, all you can eat and/or drink...no charge!

[Colophon]

Originally Posted by Padeye

Curiously HP does seem to make a "BBQ" sauce but what does the one you were referring to taste like?

Sorry, I had no idea I had caused so much confusion. Standard HP sauce is what is known generically as "brown sauce", or occasionally I have seen it called "chop sauce". It tastes... well, like brown sauce. There's nothing else like it. It's not sweet like ketchup or BBQ sauce, which is why I like it. It is quite vinegary, but also sharp and slightly spicey. It does have a hint of fruity sweetness, but that is very much in the background. It is an essential component of any bacon or sausage sandwich. I put it on burgers, too, although many people seem to find that weird.

[t-keela]

Go check out Tap/Dex's link on HP.
It looks very much like A-1 steak sauce, and I mean very, very similar. They do brag on their HP BBQ sauces and even refer to using ketchup in part of the article.

The HP BBQ range is the talk of the Summer, achieving massive popularity in the marketplace after only a couple of years since it's launch. The three fantastic flavours Classic, Smokey and Spicy Mahem are the perfect complement to all barbecued foods. Simply baste your chosen meat during the last 5 to 10 minutes of cooking to give you that undeniable HP BBQ taste (also works really well for grilling).

A-1...on BBQ? I'll just let it go.

[jjimm]

Originally Posted by wolfman

Hehe if that's what talking about it does to you, let's see how you deal with actual pictures. Bwaaahahahaha

You made me cry.

Originally Posted by t-keela

How 'bout I just send you some BBQ already done and see what ya think?

After a week of travelling across the Atlantic, I suspect that shit'll be a bit blue and fuzzy.

Originally Posted by t-keela

Better yet, why don't you plan on a visit and I'll throw you a party?

Ah dude, you're a star. Next time I'm in Texas I'll look you up. Even if it's during the invasion, I'll have you spared.

I've had both A1 and HP, and they really are quite different. HP is spicy and tastes like nothing else I've ever tasted. A1's good though.

[t-keela]

Originally Posted by jjimm

After a week of travelling across the Atlantic, I suspect that shit'll be a bit blue and fuzzy.Ah dude, you're a star. Next time I'm in Texas I'll look you up. Even if it's during the invasion, I'll have you spared.

I've had both A1 and HP, and they really are quite different. HP is spicy and tastes like nothing else I've ever tasted. A1's good though.

If it's thoroughly smoked it should be okay. But I was thinking vacuum sealed and packed in dry ice with some sauce on the side.
You'll have ME spared...you ought to have me appointed to some high office in charge of outdoor cookin. That sparing thing can go either way ya know.

A-1 is not HP? I'll take your word for it then. There are a LOT of steak sauces out there. I believe a good steak doesn't need anything except a bit of black pepper or a maybe bit of soy sauce rubbed into it before grilling. Cooked rare>(medium-rare) for the squeamish.
Absolutely, No sauce on steaks! That'll get your ass in trouble quick, if I catch you burnin or puttin sauce on my steak.

[Munch]

Originally Posted by Pochacco

Even if you dump a bottle of K.C. Masterpiece on top ... it's still grilling.

No, I'd call that a crime against humanity! That sauce is vile, and in no way represents the Kansas City BBQ tradition. I hate the fact that they've somehow hijacked the association. If you want some good KC sauce that's easy to find, I believe Wal-Mart (!) still carries Gates & Sons BBQ in their stores. It's a good black peppery sauce that is excellent on beef, burgers and chicken.

Anybody have some recommendations on some good NC sauce that's easy to find? Seems those are harder to find, as most people just make theirs themselves.

[calm kiwi]

I just can't understand how you can cook meat for 18 hours.

[silenus]

Originally Posted by Munch

Anybody have some recommendations on some good NC sauce that's easy to find? Seems those are harder to find, as most people just make theirs themselves.

And so should you! Try one of these for a start!

[silenus]

Originally Posted by calm kiwi

I just can't understand how you can cook meat for 18 hours.

Low and slow....low and slow. Keep the temperature below 250 degrees, and let the meat slowly yield up its glory.

Texas, Carolina, Memphis, KC....it's all good!

[Maus Magill]

Originally Posted by silenus

And so should you! Try one of these for a start!

There are some nice recipes on that site, if you can get past all the ads.

Originally Posted by calm kiwi

I just can't understand how you can cook meat for 18 hours.

As a friend's father once told me, "You put the pig on the smoker, keep it moist, and start drinkin'. When the [half gallon of] Jack's done, so's the pig."

That ws some good pig, too.

[Thudlow Boink]

Originally Posted by phall0106

I spent much of my life in Oklahoma, where BBQ meant slow cooking meat over a flame (like a pit) until the meat was so tender it fell off the bone (if it was on a bone), and could melt in your mouth.

If I were going to a BBQ restaurant, this is what I would expect. One or more barbecue sauces would typically be available for putting on your meat at your own discretion.

If I were buying a barbecue sandwich, I would expect shredded meat (probably pork, but maybe beef or possibly chicken) in thick barbecue sauce, on a bun/roll.

If someone invited me to a barbecue (or said they were "barbecuing"), I would assume they were cooking some sort of meat (steaks? chicken? hamburgers? hot dogs? brats?) over some sort of open flame (charcoal? propane?), almost certainly outdoors.

[vl_mungo]

Things can get to be a bit of a hippy heaven in my neck of the woods, and I am sometimes confronted by people who get their dreadlocks in a knot if people try to grill meat on their precious barbeque. Well my opinion can he sufficiently summed up by one of the great masters...

Homer: All normal people love meat. If I went to a barbeque and there was no meat, I would say 'Yo Goober! Where's the meat?'."