And if you are gonna cook 'em some steaks, they best not be ruined by cooking them past medium.
:eek:
Couldn’t resist.
And certainly, there won’t be a bottle of ketchup anywhere near the place, right?
One key distinction is whether ‘barbecue’ is preceded by ‘a’, as in “we’re having a barbecue at our place Saturday; want to come?” which really just means you’re doing outdoor cooking of some sort.
But without the indefinite article, as in “we’re having barbecue at our place Saturday; want to come?”, the speaker is identifying what’s being served, rather than what sort of shindig it is. And not just anything that can be tossed on a grill is barbecue (or barbeque, or BBQ).
One day there will be a jihad against those who blaspheme in the name of BBQ.
But we have to sort out the various heresies first. Like beef vs pork, and whether chicken is a venial or a mortal sin, or just a different translation of Scripture. Is mesquite revealed truth, or commentary? Is baptism in sauce a sacrament, or just hiding bad cooking?
We need a Council of Nicea on BBQ.
Ribcea.
The Council of Ribcea needs to be held on neutral ground as well. I suggest Anchorage, Alaska. Memphis, Kansas City, Lockhart and Lexington, NC are all out for obvious reasons.
I’d suggest Minnesota, but we’re screwed if we run out of spices and need to go to the store.
Shrimp marinated in lime juice, pepper, cilantro and red onion. Skewer and put on the BBQ for a few minutes. Lovely.
ribcea… lol i love it!
May I suggest Tribeca, NY?
Shit… what the OP describes is a cookout or “grilling”, not BBQ. Even those heretics in North Carolina and other such heathen places where they not only smoke pig, but they also use some weird mustard based sauce, understand that BBQ is about slow smoking, not grilling.
Come to think of it, a Council of Ribcea of BBQ wouldn’t be a terrible idea; Minnesota would work, actually. Penzeys Spices is there, I believe, or maybe in nearby Wisconsin.
On the grilling/cookout front, I’m a big fan of the usual hot dogs (Hebrew National, of course), hamburgers (80/20 ground chuck with a touch of nuoc mam) and bratwurst. Marinated and grilled squash and zucchini are a decent side.
Excuse me. The mustard heresy is a South Carolina aberration. North Carolina is home to the single greatest pork BBQ restaurant in the world: Lexington BBQ.
I want your tips. PT is usually cheap at Sam’s, but it is so lean that I keep drying it out. (I have access to a nice gas grill (rotisserie optional), a Weber charcoal kettle, and a charcoal water smoker if you have something worth the trouble.)
Oh it’s on now.
BTW, the mustard heresy is confined to the lesser Carolina, as an object lesson.
Brine that sucker for about 4-8 hrs. Pat dry and rub with vegetable oil. Grill. Enjoy!
This might clear up some confusion on the subject: http://www.youtube.com/watch?v=6ubTQfr_tyY
High or low heat? Over heat or off? Cooking time? How much time between turns?
[clap, clap, clap]
Yup. Even though it leaves out my BBQ region of choice, I highly approve of this video. And Alabama - WTF? I always knew there was something seriously off about that state.
(I loved that they used an outline of California when they were busy making fun of Florida.)
Grilled shrimp, when properly marinated, are in my top five favorite foods of all time…
I like a marinade of fresh pressed garlic, lemon juice, a few shots of a good Louisiana hot sauce (not Tabasco though, something milder) and worcestershire sauce, and a dash of cumin—Marinate for an hour or so, and then grill over a medium hot flame.
Absolutely sublime!!!
Even though I’m a hard line NC Q man, I"d have to agree.