Since there appear to be disagreements as to what the term(s) really mean(s) it may be useful to offer some support for the different versions. Here’s what Barbecue From Wikipedia, the free encyclopedia has to say on the topic.
Been there, done that.
I was recently watching the documentary “Little Dieter Needs to Fly” about a downed American pilot in Vietnam who was captured.
The Vietnamese would build fires at night, and during the day, the would put some of the hot coals in a little can they carried at the end of some wire. As they walked through the jungle, they would catch birds and insects with this “rake” that had sticky stuff on it.
They would take the prey, and throw it right on the coals in the can to grill it up and eat it. THAT’S some grilling.
For grilling/barbequeing from all around the world. . .Asia, South America, Africa, Australia, Carribbean check out “The Barbeque Bible”. Makes you realize that Americans do not have a monopoly on Barbeque. Although, we do do it great.
How did they make those things, anyway? IIRC, they were…extruded. Like a churro, only hush puppies.
California has a noted lack of decent BBQ. Time for a road trip!
I think you’re being a little anal on the subject. I don’t mind, but you’re taking some very narrow definitions. For Example:
Yeah, well, Carolinians are just a tad leeeeetle bit too conservative with their definition of BBQ (which is a synonym for “pulled pork”). For most people outside the Carolinas, barbecue is a method of cooking, not a specific prepared cut of pork, and is applicable to many types of meat.
http://www.scottsbarbecuesauce.com/
This is hands down the best bottled BBQ sauce in the world. I still think my Grandpa can make it better, but when I can’t go home I order Scotts.
BBQ Sauce containing tomatos is an abomination.
Folks are free to cook anything they like and call it barbeque. Certainly, there are some valid reasons for their doing so. However, the cooks who take barbecue seriously rarely do so in an environment devoid of smoke. Some may try to duplicate the results of smoked barbeque if they do not posses the necessary equipment, and their food is often mouth-wateringly good. I cook many “barbeque” cuts in the oven when I don’t want the smoke flavor (rarely).
However, I wouldn’t consider the “smoked” claim as narrow minded. I just consider barbecue made without smoke to be an effort to duplicate barbecue.
In response to a different post:
For the record, I never said NC pulled pork was the best. I only said that this is the area most famous for it.
Wait wait waitwaitwaitwait.
Where in the link does he say anything about barbeque that hasn’t been smoked?
Never mind, I see what you mean. He uses the word “barbecued” as a verb once. I concede your point, though the use of this term by barbecue cooks, in my experience, tends to be rare. I expect that you will see it increasingly used in this manner in the future.