Favourite thing to put on BBQ

what's everyones favouritest and tastiest thing to put on a BBQ?!?!
Personally mine is my mom's cajan tuna but i havent tried some of the more adventurous stuff, or do you think the old classics are best? has anybody got any ideas for deserts on barbies?

(i kno favouritest isnt a word)

FYI - there are strong opinions regarding grilling vs. BBQ

Fine BBQ needs no adornment - brisket and rins are my fave.
As for the GRILL - steaks and eggplant are my faves.

The only thing I put on barbecue is slaw.

Before everyone jumps on mountain dew about BBQ vs. grilling, let's keep in mind two things:

1) Like it or not, a HUGE portion of the world population refers to a gas/charcoal grill as a BBQ or barbecue. Some of the snobbier members of this community (and I am not referring to efuery, who simply hinted at the same thing that I am elaborating on) will be more than happy to point out that BBQ is a method and end product of preparing food and grills are appliances used for, well, grilling.

2) Dew never referred to the food product or method as BBQ, but simply asked what peoples' favorite items were to cook on the BBQ (meaning grill). Just thought I would get this out of the way early so I don't have to scroll through 20 postings of people pointing out what Dew probably already knows.

The fact of the matter is, for most people, a barbecue or BBQ is the appliance (throw another shrimp on the barbie). You can make barbecue on it, but you can also simply grill a steak or some fish or anything else. Let's not slice hairs and just have a nice discussion on what people like to grill.

What's my favorite thing to puton BBQ?

That's easy - mylips, my teeth, followed by my tongue.

Anything thats been Known to walk crawl swim or slither on this earth Chow Jim

I BBQ pork butt, pork ribs, and chicken. Haven't done brisket yet.

I GRILL shrimp, chicken, hamburgers, veggies, and veggie burgers.

BBQ is long and slow, Grilling is fast and furious.

quote:

Originally posted by dbonnell1


The fact of the matter is, for most people, a barbecue or BBQ is the appliance (throw another shrimp on the barbie). You can make barbecue on it, but you can also simply grill a steak or some fish or anything else. Let's not slice hairs and just have a nice discussion on what people like to grill.

I respect your opinion but that doesn't make it a fact. There is a little company named Weber who sell quite a few grills and does not refer to them as a barbecue or BBQ but as a grill.

As far as a shrimp on the barbie sounds like a line from Crocodile Dundee.

I respect your opinion but that doesn't make it a fact. There is a little company named Weber who sell quite a few grills and does not refer to them as a barbecue or BBQ but as a grill.

As far as a shrimp on the barbie sounds like a line from Crocodile Dundee.
I concur. BBQing and grilling are different animals. Instead of bowing to inaccurate common usage, isn't it better to try to educate others about the difference?

I thought the thread referred to the product that comes out of a smoker/grill. Personally if we're having hotdogs/hamburgers/corn on cob/steak, then we're gonna grill out (topless charcoal fueled kettle grill) or we may "smoke" a turkey/ham/porkroast (wood fueled closed bbq/smoker) Barbaque is done in the heated section of the bbq/smoker. I'm well aware that many people refer to any outdoor cooking as bbqing at least until they have had the real thing.

A nice healthy dose of Tom's Ribs BBQ sauce for me!

quote:

Originally posted by dreamzpainter

I thought the thread referred to the product that comes out of a smoker/grill. Personally if we're having hotdogs/hamburgers/corn on cob/steak, then we're gonna grill out (topless charcoal fueled kettle grill) or we may "smoke" a turkey/ham/porkroast (wood fueled closed bbq/smoker) Barbaque is done in the heated section of the bbq/smoker. I'm well aware that many people refer to any outdoor cooking as bbqing at least until they have had the real thing.

My point precisely.

Lips and teeth.

quote:

Originally posted by Captain Morgan

The only thing I put on barbecue is slaw.

Ditto.

If it is really good BBQ like at the one in Lexinton, TN, which is Hays, I want my BBQ naked with sauce on the side. If they have good slaw, I want that on the side. I want my ribs naked and I will add my sauce as I desire.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Captain Morgan

The only thing I put on barbecue is slaw.

I second that also.

quote:

Originally posted by dbonnell1


1) Like it or not, a HUGE portion of the world population refers to a gas/charcoal grill as a BBQ or barbecue. Some of the snobbier members of this community (and I am not referring to efuery, who simply hinted at the same thing that I am elaborating on) will be more than happy to point out that BBQ is a method and end product of preparing food and grills are appliances used for, well, grilling.

Well, it's about durn time they learn the diffrence!

I agree with the Sundancer! If the meat has been barbecued properly you don't need any sauce. The sauce is a great disguise for people who don't know the fine art of BBQ. I notice that many places are getting away from cooking over wood and are using other modernized devices to cook with. There is no substitute for the labor intense, slow cook process that gives you the real taste of BBQ.

quote:

Originally posted by Bobs

I agree with the Sundancer! If the meat has been barbecued properly you don't need any sauce. The sauce is a great disguise for people who don't know the fine art of BBQ. I notice that many places are getting away from cooking over wood and are using other modernized devices to cook with. There is no substitute for the labor intense, slow cook process that gives you the real taste of BBQ.

I agree with you that if done right it does not need sauce but I sell bbq and just about 100% of my customers add sauce.

quote:

Originally posted by Sundancer7

If it is really good BBQ like at the one in Lexington, TN, which is Hays, I want my BBQ naked with sauce on the side. If they have good slaw, I want that on the side. I want my ribs naked and I will add my sauce as I desire.

Paul E. Smith
Knoxville, TN

Sundancer,
Man, you and I are kindred spirits! At least I want the option of adding my own sauce as I want, even if Mrs. Proffitt wouldn't let folks do that at The Ridgewood while she was alive. Besides, I love to taste the sauce by itself as much as I like to taste the meat by itself. To me, a place that refuses to serve unsauced meat better be mighty good (as in Ridgewood), or I'll say that they may have something they don't want their customers to find - or unearth.
Next I'm going to ask the folks at Rooster's BBQ here to offer unspiced BBQ and chicken as an option. The ribs can come that way, but they sauce the rest before they serve it.
As If On 'Cue, Ort. Carlton in Chilliphonic Athens, Georgia.
P. S. As for slaw on BBQ, this is something I only like when the sauce is sweet... provided the slaw isn't even sweeter.

I like to grill burgers, steaks, chops, and skinless boneless chicken thighs on my BBQ grill. Sometimes I grill kielbasi, sometimes I do a roast on the rotisserie part of my BBQ grill. I've BBQ'd ribs on it using the indirect method with the top down. They came out about as good as ribs can get; long and low and slow makes nice tender ribs on the BBQ grill.

Now, when I EAT my BBQ, I like to have some of it with sauce, and some of it without sauce. I like it both ways. So I put the sauce on the side and use it as I please.

I make something my Mom used to cook in the '60s called an LBJ burger; it's a cheeseburger, medium rare, served open-faced with BBQ sauce on it. It's pretty dang good. It's even better when it's grilled on the BBQ grill (rather than in a skillet).


Tom

for the butts & chicken I use my own magic dust
briskets get onion powder, garlic powder & what ever dried peppers I have lying around
grind them up & rub them on, 10 to 12 later voila

Mountain Dew, I noticed you spelled "favourite" using the "u". I'll bet you are British, Australian, or from Canada or New Zealand. I know all about "throwing shrimp on the barbie" and you guys are grilling when you do that. Your term for it is barbequing. of When I use that particular cooking vessel I like to do salmon and other fish (I use a basket for the tender ones so they don't fall apart) and also romaine lettuce heads with a little olive oil. That makes a warm Caesar when you anoint it with the basic Caesar dressing. Then put your piece of fish on it and enjoy.

Whether it comes out of BBQ grill, grill, crockpot, oven, electric smoker or nuclear device for that matter, I like a little extra sauce on mine.. Since trying slaw on a chili dog, that will be my next taste venture on the q..

My favorite BBQs are Owensboro (Old Hickory, specifically) and far western KY (Knoth's). Now the Owensboro BBQ has a mop sauce put on it during cooking over hickory wood fires, and is usually served with extra mop sauce. That sauce is quite thin, heavy on the Worcestershire and lemon juice (or vinegar) and pepper. If you go by Hugh Edward Knoth's place in Lake City, KY, you will very often see him outside tending to the wood fire under the pork shoulders he is famous for. He doesn't use any sauce during this slow cooking, but has a very nice mustardy thick sauce he serves on the side. No self-respecting Kentucky BBQ-er would put slaw on BBQ (although it really is pretty good).

THE REASON BBQ SAUCE WAS FIRST USED ON PORK YEARS AGO, WAS TO GET YOUR SALIVA WORKING BECAUSE YOU HAD TO COOK THE PIG TO SUCH AN EXTENT THAT THE TRICHINOSIS OR WORMS AS IT WAS, WERE KILLED IN THE PIG AND DIDN'T KILL YOU.THE RESULTING PRODUCT WAS DRY AS A BONE AND TASTELESS EXCEPT FOR THE SMOKE THAT CAME WITH THE TERRITORY SINCE THERE WAS NO ELECTRIC OR GAS OVENS,HENCE THE LAW OF UNINTENDED CONCEQUENCES WORKED TO OUR FAVOR TODAY!PS. THE POORER THE REGION THE MORE LIKELY VINEGAR SAUCE.