BBQ to You

I'm surprised no one's pointed out the difference between grilling and BBQing (Sundancer implied it, so maybe I'm overstating the obvious). Regardless of the critter on the grates, if your cooking over direct high heat your grilling, low, slow and indirect is BBQing. Both are great techniques for different things. Beyond the difference in the method of cooking, everything else is a matter of personal taste, and regional norms. One of the great things about traveling is checking out how the folks next door do it. Isn't it?

Vayo con Queso

Just had barbecue for lunch.

wasn't too good, but I was in the mood. It was what they were serving in our building's cafeteria.
In retorspect, I should've gotten the Texas chili...which had beans.

So I asked the head of the cafeteria, "why does the 'Texas chili' have beans in it when Texas chili isn't supposed to have beans in it." The head guy, who basically works for Marriott catering, said, "it doesn't? oh well..."

Gotta love the food service industry!

Anyway, I'm a little confused why Antihound set up a thread asking what BBQ was to the people on the Forum, and then went ahead and said that only BBQ pork spare ribs was real BBQ.

Well, perhaps he needs to do some more travelling.

I have had so many types of BBQ, that I wouldn't know where to begin with what BBQ is to me.
Please, no one take offense to this, it's only my personal taste-buds, but the only BBQ I've ever had and didn't like was Eastern NC. I'm just not a vinegar BBQ guy. But, I do know that in Eastern NC, it's an art form. So I respect it, I just don't really enjoy it. But I enjoy just about all the rest. I rarely so "no" to a BBQ plate.

I have also learned in my travels, that in some cases, barbecue is not a food, but rather an activity -like, "we're having a barbecue" which may or may not involve actual barbecue products like BBQ sauce, BBQ marinades or rubs.
Sort of like saying, "we're grilling out." In these places, a "barbecue" could simply mean, "we're having some friends and family over and serving hot dogs and hamburgers on the grill." (it's the term "grill" which in some areas is called a "barbecue." So "having a barbecue" means "cooking on the barbecue(grill))

So, I thank you all who make the varied kinds of BBQ for the rest of us to enjoy. Keep it going, I have many more states to visit and many more BBQs to try.

Next stop is in my own city at a dive in 8th Street SE near the Navy Yard called Levi's.

quote:

Originally posted by laststandchili

I'm surprised no one's pointed out the difference between grilling and BBQing (Sundancer implied it, so maybe I'm overstating the obvious). Regardless of the critter on the grates, if your cooking over direct high heat your grilling, low, slow and indirect is BBQing.

I tried to explain the difference in the Misc. Food Forum ("Real BBQing") and ended up being called an anal-retentive and, let me tell you, that's something I'm sure not. Anal-expulsive, maybe. pb

So many people confuse sauce/dip with BBQ.
Eastern NC BBQ is whole hog, Western is whole shoulder.

BBQ is meat, sauce is sauce.

quote:

I have had so many types of BBQ, that I wouldn't know where to begin with what BBQ is to me.
Please, no one take offense to this, it's only my personal taste-buds, but the only BBQ I've ever had and didn't like was Eastern NC. I'm just not a vinegar BBQ guy. But, I do know that in Eastern NC, it's an art form. So I respect it, I just don't really enjoy it. But I enjoy just about all the rest. I rarely so "no" to a BBQ plate.

quote:

Originally posted by porkbeaks

quote:

Originally posted by laststandchili

I'm surprised no one's pointed out the difference between grilling and BBQing (Sundancer implied it, so maybe I'm overstating the obvious). Regardless of the critter on the grates, if your cooking over direct high heat your grilling, low, slow and indirect is BBQing.

I tried to explain the difference in the Misc. Food Forum ("Real BBQing") and ended up being called an anal-retentive and, let me tell you, that's something I'm sure not. Anal-expulsive, maybe. pb

I'm afraid we're losing the common usage battle here. I checked the dictionary this week and Barbecue was listed as, equipment on which food is grilled, an outdoor gathering where food cooked on a grill is consumed, and the act of grilling food.
Personally I don't lose sleep if the guy next door says hes BBQing, when in fact hes grilling burgers and dogs on a weber, as long as I know the difference. It does grate that anyone using a gas grill would say that they were BBQing, but then thats another losing fight based on gas grill sales.

Vayo con Queso

Folks, while still hoping to learn why my post was deleted from this thread, I thought it might be helpful to point out that the word barbeque is used as a noun and as a verb. As a noun it's a meat that has been cooked in a certain manner. As a verb it is the cooking of the meat, and sometimes vegetables, in a certain manner. A corruption of the word has led to it being used to describe an appliance or construction used for a certain method of cooking. Additionally, said corruption has led to its use to describe a type of gathering.

You may all go on about your business now that I have settled matters.

I can't figure out how to keep the breading stuck to the bbq in the deep fryer.

Originally posted by Michael Hoffman

Folks, while still hoping to learn why my post was deleted from this thread, I thought it might be helpful to point out that the word barbeque is used as a noun and as a verb. As a noun it's a meat that has been cooked in a certain manner. As a verb it is the cooking of the meat, and sometimes vegetables, in a certain manner. A corruption of the word has led to it being used to describe an appliance or construction used for a certain method of cooking. Additionally, said corruption has led to its use to describe a type of gathering.

You may all go on about your business now that I have settled matters.
I'm with you concerning the true definition of BBQ(ing). My point was that the corruption, as is so often the case as language develops, has become the standard definition, at least according to the several dictionaries I've consulted.
The fact that we have to work so hard to define this term is worrisome to me, as it means that many more poor uneducated souls stand around "bbqing" burgers and brats. Its great that there are people around that still care enough to try to set the record straight.

Vayo con Queso

quote:

Scorereader Posted - 10/19/2005 : 14:15:52
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Just had barbecue for lunch.

wasn't too good, but I was in the mood. It was what they were serving in our building's cafeteria.
In retorspect, I should've gotten the Texas chili...which had beans.

So I asked the head of the cafeteria, "why does the 'Texas chili' have beans in it when Texas chili isn't supposed to have beans in it." The head guy, who basically works for Marriott catering, said, "it doesn't? oh well..."

Gotta love the food service industry!

I wondered ...... so I Googled.. "Texas chili with beans" and got 128 recipes and info on Texas chili with beans.......... so beans are indeed alive and well in Texas chili.
So much for that myth......... I guess it's one of those "no catsup on Chicago hot-dogs"

Try using maple syrup. Or Crazy Glue.

quote:

Originally posted by fpczyz

quote:

I wondered ...... so I Googled.. "Texas chili with beans" and got 128 recipes and info on Texas chili with beans.......... so beans are indeed alive and well in Texas chili.
So much for that myth......... I guess it's one of those "no catsup on Chicago hot-dogs"

In fact, they're not. Those recipes are for chili that people who know nothing about Texas chili call Texas chili as a result of their ignorance. I'm so glad I could be of service.

quote:

Originally posted by Theedge

I can't figure out how to keep the breading stuck to the bbq in the deep fryer.

You sir are my new hero. Might I suggest substituting Panko bread crumbs in a 1/1 mixture of fine ground sushi rice for your breading.

Vayo con Queso

quote:

Originally posted by Raine

So many people confuse sauce/dip with BBQ.
Eastern NC BBQ is whole hog, Western is whole shoulder.

BBQ is meat, sauce is sauce.

quote:

I have had so many types of BBQ, that I wouldn't know where to begin with what BBQ is to me.
Please, no one take offense to this, it's only my personal taste-buds, but the only BBQ I've ever had and didn't like was Eastern NC. I'm just not a vinegar BBQ guy. But, I do know that in Eastern NC, it's an art form. So I respect it, I just don't really enjoy it. But I enjoy just about all the rest. I rarely so "no" to a BBQ plate.

Pork is Pork.
What separates Eastern NC BBQ lovers and Western NC BBQ lover is the sauce. Not the meat.

I agree with bill voss. You have to see white bread, preferably in the wrapper at the end of the table, pickles, and a big glass of sweetened iced tea. If Ort is out there, do you remember the Swamp Guinea? I like pulled pork, with a squirt bottle of extra sauce on the table. The table should have a red and white checked plastic table cloth, or no cloth at all. Brunswick stew is nice as a side, as long as it has plenty of meat, and not too many lima beans.

quote:

Originally posted by Raine

So many people confuse sauce/dip with BBQ.
Eastern NC BBQ is whole hog, Western is whole shoulder.

BBQ is meat, sauce is sauce.

quote:

I have had so many types of BBQ, that I wouldn't know where to begin with what BBQ is to me.
Please, no one take offense to this, it's only my personal taste-buds, but the only BBQ I've ever had and didn't like was Eastern NC. I'm just not a vinegar BBQ guy. But, I do know that in Eastern NC, it's an art form. So I respect it, I just don't really enjoy it. But I enjoy just about all the rest. I rarely so "no" to a BBQ plate.

BBQ is any meat smoked low and slow....

quote:

Originally posted by BarbaraCt

I agree with bill voss. You have to see white bread, preferably in the wrapper at the end of the table, pickles, and a big glass of sweetened iced tea. If Ort is out there, do you remember the Swamp Guinea? I like pulled pork, with a squirt bottle of extra sauce on the table. The table should have a red and white checked plastic table cloth, or no cloth at all. Brunswick stew is nice as a side, as long as it has plenty of meat, and not too many lima beans.

I like the red and white checkered plastic table cloths at Italian restaurants too.

Originally posted by Antihound

When you hear BBQ, what does that mean to you?


To answer your question directly - I think of meat (most any meat) cooked long and slow - traditionally smoked over a variety of hardwoods. Types of meat and types of sauce have strong regional implications. What I have found is that any meat may be done well or poorly. I have also learned that I find some sauces more appealing than others.

My tastes are still evolving - changing - and I trust they will continue to do so. I was born in Oklahoma (beef country), grew up in NW New Mexico (sheep country), spent my early adult years in Kansas City (beef country) and have now lived in Georgia (pork country) for over twenty years. I love food prepared well, especially bbq. I had never been fond of eastern NC style vinegar based sauce until last month when we went to a pig pickin' in Raleigh. We prepared a whole hog over hardwood coals and cooked it about sixteen hours. That hog with the vinegar based sauce was among the best bbq I have ever had. Since then, I have discovered a local place which does the best brisket in Georgia and offers a sweet sauce and a vinegar based sauce. I now use the vinegar based sauce more often than the sweet sauce.

I'm not sure that I have a preference now. Quality is what I am searching for. Wet, dry, beef, pork, ribs, sliced, pulled, chopped - it's all potentially delicious. Over the years, I've also learned that I very much enjoy variety. But, back to what does bbq mean to me - it's the method of cooking. All else is variation.

quote:

Originally posted by Milt

Originally posted by Antihound

When you hear BBQ, what does that mean to you?


To answer your question directly - I think of meat (most any meat) cooked long and slow - traditionally smoked over a variety of hardwoods. Types of meat and types of sauce have strong regional implications. What I have found is that any meat may be done well or poorly. I have also learned that I find some sauces more appealing than others.

My tastes are still evolving - changing - and I trust they will continue to do so. I was born in Oklahoma (beef country), grew up in NW New Mexico (sheep country), spent my early adult years in Kansas City (beef country) and have now lived in Georgia (pork country) for over twenty years. I love food prepared well, especially bbq. I had never been fond of eastern NC style vinegar based sauce until last month when we went to a pig pickin' in Raleigh. We prepared a whole hog over hardwood coals and cooked it about sixteen hours. That hog with the vinegar based sauce was among the best bbq I have ever had. Since then, I have discovered a local place which does the best brisket in Georgia and offers a sweet sauce and a vinegar based sauce. I now use the vinegar based sauce more often than the sweet sauce.

I'm not sure that I have a preference now. Quality is what I am searching for. Wet, dry, beef, pork, ribs, sliced, pulled, chopped - it's all potentially delicious. Over the years, I've also learned that I very much enjoy variety. But, back to what does bbq mean to me - it's the method of cooking. All else is variation.

Well said!!!

I don't care what you call it-------but the rib tip sandwich I had at LBQ Barbecue in Long Beach for lunch today was superb!