I hate BBQ big time !!!!!!

To celebrate my 500th post I felt obliged to make it a good one.
So I have to state that I hate bar-b-q. Even though I have lived and worked in North Carolina, and visited Virginia many times and have relatives in Ky and Texas and have a dear friend who was born and bred in Alabama and have a brother who lives in Charleston, SC, I just don't like pulled pork, or any other kind of Q.

I like to taste the meat that I eat. I love roast pork, and spare ribs, and pork chops, etc and so forth, I love them with a minimum of guck of any sort on them. I love my beef au jus --- sans A-1 or worchester or ketchup---Sooooooo bar-b-q (to me) is just an excuse to eat something covered with sauce to disguise the taste of inferior meat.

If you are having bar-b-q and I am invited just throw a couple of hot dogs on the grill and I'll be happy. Now grilled ribs is a different story altogether, they are dee-lich-ous !!!!!!!!

And besides that----after eating Q you have to spend the rest of the day picking pieces of meat out of my teeth. Yuk.

If God wanted us to eat Q he would have implanted unbrakable tooth picks on one of our fingers. Amen, brothers !!!!!

I serve pulled pork sans sauce, it's on the side but seldom gets used.

quote:

Originally posted by the ancient mariner

And besides that----after eating Q you have to spend the rest of the day picking pieces of meat out of my teeth. Yuk.

O.k. I think I don't like it either.

Now wait a minute, you Q bashers. Like everything on the planet, there's really FABULOUS Q and there's the annoying Q that just sticks in your teeth and tastes like cardboard. Now, I've never been to Memphis or Nashville. So I'm not an expert. But we did have some extraordinary Q in Birmingham, AL. Jim n'Nicks and of course Dreamland.

Ancient one, I like ALL your favorites. I also enjoy good Que. It's all about preparition.
To me good side dishes make meals memorable. We really need to help you overcome your issue. I appreciate your confession. We now know where we friends have an obligation to come to your rescue.

Well, that will be one less pork butt I have to smoke when you come down to St. Pete each year! LOL

John

I see it this way: There is barbecue...and then there is BAR-B-Q.

In some places throughout the country, meat that is covered with barbecue sauce is called barbecue. And this is THEIR tradition. This is all they know.

Barbecued meat--whatever its form--as far as I am concerned is meat that is cooked over wood for many hours before being served. I use this definition of barbecue because this is the only method of preparation that I know. This is MY tradition of barbecue.

It all comes down to what we grow up with, I suppose, but I see the preparation of barbecue as a carefully cultivated culinary art.

Not everyone can cook meat over wood and receive compliments on its worth (that is, if the recipients of the food are honest), but anyone can pour sauce on some meat and call it barbecue. No art to that at all.

I like good Q, but I sort of agree with Mr. Mariner. If the sauce or rub or whatever becomes more important than the meat, then what the point? The same if it's not a pleasure to eat it. A nice piece of plain beast with just salt and pepper sometimes can work pretty good.

A memorable line I just heard from a West Carolina pulled pork person talking about East Carolina chopped pork: "It looks like it's been chewed twice."

Good barbecue doesn't need sauce. Sauce is a condiment and can be added or not. Pan roasting pork or beef and dumping sauce on it is not barbecueing. Neither is grilling hot dogs.

My BBQ's are just seasoned with salt, pepper and garlic. Some folks may not call that BBQ but I do. And, I never had anyone turn down any of my Q's

When I eat Q that has a heavy amount of sauce on it, I wounder how old the meat was and how stronge the taste was before cooking. Maybe it should have been feed to the dog. Good meat don't need a sauce.

I don't like Q that has a lot of cinnamon (the secrete ingredient of some Qer's) it covers up the flavor of the meat and gives me heartburn.

"When I eat Q that has a heavy amount of sauce on it, I wounder how old the meat was and how stronge the taste was before cooking. Maybe it should have been feed to the dog. Good meat don't need a sauce."

AMEN!

quote:

Originally posted by the ancient mariner

To celebrate my 500th post I felt obliged to make it a good one.
So I have to state that I hate bar-b-q. Even though I have lived and worked in North Carolina, and visited Virginia many times and have relatives in Ky and Texas and have a dear friend who was born and bred in Alabama and have a brother who lives in Charleston, SC, I just don't like pulled pork, or any other kind of Q.

I like to taste the meat that I eat. I love roast pork, and spare ribs, and pork chops, etc and so forth, I love them with a minimum of guck of any sort on them. I love my beef au jus --- sans A-1 or worchester or ketchup---Sooooooo bar-b-q (to me) is just an excuse to eat something covered with sauce to disguise the taste of inferior meat.

If you are having bar-b-q and I am invited just throw a couple of hot dogs on the grill and I'll be happy. Now grilled ribs is a different story altogether, they are dee-lich-ous !!!!!!!!

And besides that----after eating Q you have to spend the rest of the day picking pieces of meat out of my teeth. Yuk.

If God wanted us to eat Q he would have implanted unbrakable tooth picks on one of our fingers. Amen, brothers !!!!!

If I read you right, you're saying you dont like "Q" with sauce on it. Good BBQ doesn't need any sauce. Even a dry rub is optional.

Wikipedia says,"Barbecue or Barbeque is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal. The term as a noun can refer to foods cooked by this method, to the cooker itself, or to a party that includes such food. The term is also used as a verb for the act of cooking food in this manner. Barbecue is usually cooked in an outdoor environment heated by the smoke of wood or charcoal, or with propane and similar gases. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose."

One of my best BBQ meals is a whole "FRESH" ham, cooked low & slow on a rotiserrie in my grill and applying a nice applewood smoke to it. no sauces, only Salt & Pepper rubbed on it. Try it you'll like it!

Hello All,
Ancient Mariner, I can't believe you have only posted 500 times.
I must have read each one of them and thought you had more.
I enjoy and respect your posting.
As regards to BBQ, I see it as a huge cult that I enjoy witnessing
people finding joy in. I can enjoy it from time to time, but
love seeing other people revel in it.
I love taking my 84 year old momma to the BBQ-Ranch in Harrisonburg, Va.,
and see the joy in her face as she eats.
Congrats on the 500th and thank you for your words.
Take Care,
Fieldthistle

I would sure like to give you a couple of slices of this





Or a couple of chunks of this one

I am a fan of BBQ. My que, that it is... It always involves smoking something for a long time, and not just the meat..

I think that I forget that the term BBQ involves many cooking styles including straight grilling. I have an interest is other grilling styles of the world. I keep trying to recreate Chinese duck to limited success, even though I have many cookbooks that cover this recipe, I cannot seem to get it right.

It is too bad that this topic is just about BBQ. I have been thinking of a similar issue that I have with certain foods. It is not that I don't like them as much as I would not go out and pay for it:
Hot dogs
Old school Italian
Most Chinese ... except for duck, dim sum and especially Char sui buns
and God help me, even pizza is starting to bore me

mark

If God wanted us to eat Q he would have implanted unbrakable tooth picks on one of our fingers. Amen, brothers !!!!!


Really Now? Bringing God into this Huh..?

Fire was invented for one purpose..........To Cook Food!

Thank You and Have a Good Day.........

Oh Wait, You can't have a good day because you don't like BBQ

LOL

P.S.

Looking at John A's great photo makes me think of how a simple seasoning and glaze could have turned it into a Chinese roast pork ala Char Sui. It looks like it could be hanging from a restaurant window in Chinatown.

mark

A Q that I did a few weeks ago. BY THE WAY, "Texas Brisket" has absolutely nothing over a "Georgia Brisket"


[img]http://www.caironet.com/roadfood/Fin%2DBrisket%2Ejpg[/img]

[img]http://www.caironet.com/roadfood/brisket%2Ejpg[/img]


I hungery, think I'll get a beer and go look at that "Hot German Dish" again. Maybe someone will move that camera.

I prefer my BBQ to be "Naked". I like some sauces and seasonings, but I prefer to apply them myself as opposed to have the meat cooked "in Them" A little dry rub, or a little basting of the meat is ok, I do not care for the meat that are immersed in sauce or chopped up fine then mixed with sauce. The dry rubs that are applied before meat is cooked seem to be absorbed in the meat...but when the meat is served with a bunch of powdery seasoning dumped on it I would accept that.

Old timer, I think your gripe is with the cooked in seasoning or sauce issue..not with the real BBQ which deals with "THE MEAT".

Hey y'all are convincing me to give Q another try. The stuff I have had wasn't grilled by a roadfooder with "tender loving care".

The pictures you folks have posted are not the stuff I have been talking about----yours look scrumptious (An old word used to describe Rita Hayworth, Ava Gardner and Betty Grable). I have been handed buns with stringy meat that tasted strongly (mostly) of ketchup, and other stuff meant to disguise the taste of the main ingredients. I could have made a ketchup sandwich and saved a poor hogs life.

I will have to investigate further-----------where in St Pete should I look? I will even go as far as Tampa or Sarasota, even though gas is $3 a gallon. In August I am driving to Connecticut so maybe I will find some good "Q" along the way.

Now I must thank Mr Fieldthistle for his very kind words. Mercy Bo-coup. I always find your posts interesting as well --- there are some great posts here on Roadfood that do not concern themselves with hot dogs and Bar-Bee-cue---it is really a great site. Thank all you folks who make it so !!!!!!!!
And now on to the next 500 !!!!

When I think "Hot German Dish," I'm thinking more Belinda than bar-b-que.

quote:

Originally posted by the ancient mariner

......... I will have to investigate further-----------where in St Pete should I look? I will even go as far as Tampa or Sarasota, even though gas is $3 a gallon.......

Might be a bit farther than you want to travel, but there is an excellent bbq joint called Pork Bellies no relation) on Pine Island. pb

http://www.insiderpages.com/b/3712991096

mariner,

Make your own, it's not that hard and you know what you like.
Relax in the back yard;
drink a beer;
save the gas;
Maybe a "Hot German Dish" will come visit (not that ancient are you)

I love BBQ, but I do hate the work. Its so hot and humid here on Long Island. Think about it, 100F outside and I'm lighting up a fire.

Mr Porkbeaks I have a cousin in Naples, so next time I go there I shall take the directions and my appetite with me.

and

Edwmax --- gotta small problem---- ain't got no back yard, and for that matter ain't got no front yard either. Have a balcony but cooking is pro-hib-it-ed on it.

And I have a "hot irish dish" on her way----will that due ?????

AM,

You know where to get your BBQ in St. Pete, it is called my back porch. Just email me and let me know when you want a butt, ribs or brisket. Turkey also.

John

Mariner,
That's big problem, with me anyway.
But,a "Hot Irish Dish" is good too. Your not as "Ancient" as you make out.

Mariner,
Get some beer and be taking John up on his offer.

quote:

Originally posted by edwmax

A Q that I did a few weeks ago. BY THE WAY, "Texas Brisket" has absolutely nothing over a "Georgia Brisket"


[img]http://www.caironet.com/roadfood/Fin%2DBrisket%2Ejpg[/img]

[img]http://www.caironet.com/roadfood/brisket%2Ejpg[/img]


I hungery, think I'll get a beer and go look at that "Hot German Dish" again. Maybe someone will move that camera.

That's a great looking brisket. Your right Ed, the rest of us have figured out how them Texans have been doing it.

I hope that all the talk has you reconsider. I love BBQ, unfortunatly I do not have much of a taste for mine much more. When I am on the road I always sop at small shacks and shrines or if I here of a good place. In my experience, there are not really that many Q joints that serve good stuff. The best ones always tend to be the dirty little hole in the wall places where the guy puts some TLC into his product. I hope that you find one someday.