Ice Cream Man
Wood + Fire + MEAT = BBQ.
There is a period on the end of that equation for a reason.
What did you forget the smoke before the period or you arguing in my favour.
Oh come on you can't have wood and fire with out smoke. LOL
But You can't have "True Q" with out the wood and fire by anyone's
definition. You can make ribs any way you'd like but they remain ribs
not BBQ. They can be roasted, grilled, charbroiled, boiled,
(I shudder at boiled) or even deep fried, but they are not if
fixed any other way than slow and low over wood smoke
And something that is rarely noted by Road Food aficionados (who I
greatly respect) is the fact that if a community has had a good Mom
and Pop BBQ restaurant the chains don't do very well and in fact often
with in a year or two close.
I posted a note from National Restaurant News on this sometime
in the last year that was a portion of an interview with the founder of
Smokey Bones BBQ. He basically said BBQ is such a local food that it is
difficult if not impossible for a chain to prosper in an area that has had
a local history of good BBQ. And that to think that a chain style BBQ that
was exactly the same from one end of the country to the other would
most likely never work because BBQ is so different in different parts of
the country. Mustard vs Red Sauces, Sliced vs Pulled Pork, Pork vs Beef,
and the list is never ending but the one thing that remains is Wood Fires
and Low Temps, with Long Cooks.
Edit to add one other thought:
Unfortunately some people that grow up in an area that doesn't have
a strong local BBQ presence, through no fault of their own misunderstand
what BBQ really is. And often in those areas many non BBQ methods of
cooking foods are mislabeled and called BBQ.
<message edited by Dr of BBQ on Mon, 02/15/10 12:15 AM>