The Gentrification Of BBQ

[16Adams]

I come from a grilling background. I remember a Sears grill similar to today’s PK Grill, loaded with Kingsford- squirted with Gulflite or in some cases kerosene. When ashes were totally gray and the grate scraped , meat cooked well done + would follow. Ever chew on the last 1/8” of a well done tbone-bone? Good actually. And when your splitting the steak with your brother, a fight could ensue who’s turn it was for the T. Kind of like the teaspoon of meat on a ham hock in a pot of navy beans. Dad got that.

Now BBQ is an upscale affair. 20-30 dollars per pound, reservations required, long lines, sold out signs.

I met my Mother, sister plus her husband and a nephew at a local BBQ Restaurant for Mother’s Day. I had a cup of coffee. I observed and listened. To my table and those around me. Ran into my Brides cousin and aunt.


I had just ridden my bike in the Texas Heat and BBQ just didn’t sound that good. It looked great though.

Look at the locations, the awards, the popularity of bbq today. Look at the various types of time saving less labor intensive methods of cooking Q.

No longer a poor mans food.

Hang on to your Kingsford and Gulflite (sp). Cherish your backyard traditions of your youth

Don’t lose it.

 

[jasonjax]

The masses have realized just how good BBQ when done right can be.

I don't think this lessons the rich history of BBQ any more than the automation and advances in say the car industry (analogue my brain came up with pre-coffee this morning). Electric vehicles and automated plants don't de-value the amazing muscle cars and model T that came before them for instance.

I'm ok with "chic" BBQ and a simple S&P brisket living together happily.

 

[Swine Spectator]

Can Adams get an "Amen"?

The Phrase "living high on the hog" is believed to date back to a time when only the wealthy ate the choicest cuts of pork such as loin and chops. The poor were left with tougher less desirable cuts and had to find ways to cook them. Same with beef. At one point, brisket was considered a throw away cut. Barbecue evolved as a way to cook those cuts.

In today's world, culinary journalists are always looking for the next thing. Having spent all of their time in fancy urban restaurants, they see barbecue cooked over real wood as "authentic". Pay attention to how they write about "pitmasters". They treat them as culinary wizards who practice some mystic ancient art.

I think that most of us who are true enthusiasts consider ourselves "cooks" and enjoy the good food and camaraderie that exists within our community of practitioners.

Look at this site and how friendly and supportive everyone is. Then go to nearly any other site and look at how mean, nasty, and petty people are. Nasty and hungry is no way to go through life.

David

 

[bschoen]

Amen

 

[el luchador]

No longer a poor mans food.

This is the Gospel truth!

AMEN!

another thing Im seeing is that a lot of bbq has become a vehicle for SUGAR.

 

[ncmoose]

My abiding memory of steak as a kid is choking (it seems like once every time we had it). I assume this was because it was such a rare occasion and I was excited and eating too fast but I'm sure it was also because it wasn't an "ideal" cut.

I guess it's a sign of success of a society that we don't focus on just getting to eat, but it has to be "just so". I'll just be thankful for that.

 

[16Adams]

Everything comes and goes. In my mind Barbecue should be enjoyable hard work. Nothing guaranteed not always the same result, MSU on the fly. Does that make sense, or is that yesterday’s 7 Shiner still slow-rapid firing thru synaptic routes??

Maybe it’s this couple ounces of Shack Sauce staring at me begging to get on some pig.

All that being said, probably the best barbecue sandwich of my life was at Heirloom Market Atlanta. Korean Fusion BBQ. Kimchi coleslaw. Good Lord it was grand.

I’m not opposed to advancement of barbecue, I just don’t want to forget where it started for me.

Now about that Arby’s bourbon bbq sandwich commercial.

 

[KevinJ]

Can Adams get an "Amen"?

The Phrase "living high on the hog" is believed to date back to a time when only the wealthy ate the choicest cuts of pork such as loin and chops. The poor were left with tougher less desirable cuts and had to find ways to cook them. Same with beef. At one point, brisket was considered a throw away cut. Barbecue evolved as a way to cook those cuts.

In today's world, culinary journalists are always looking for the next thing. Having spent all of their time in fancy urban restaurants, they see barbecue cooked over real wood as "authentic". Pay attention to how they write about "pitmasters". They treat them as culinary wizards who practice some mystic ancient art.

I think that most of us who are true enthusiasts consider ourselves "cooks" and enjoy the good food and camaraderie that exists within our community of practitioners.

Look at this site and how friendly and supportive everyone is. Then go to nearly any other site and look at how mean, nasty, and petty people are. Nasty and hungry is no way to go through life.

David

Well said David.

 

[Monte Cristo]

This is the Gospel truth!

AMEN!

another thing Im seeing is that a lot of bbq has become a vehicle for SUGAR.

I was stunned when I saw someone post a beautiful pic of their meal from a BBQ joint they had recently gone to. Someone else followed up with a question regarding how much was the tray....reply was $55!!

 

[BillATL]

It's cultural appropriation! Make them stop!

Seriously, it's no different than seeing $100 hamburgers or $25000 tacos.

(seriously, $25000 https://www.thrillist.com/news/nation/most-expensive-taco-in-the-world)

Everyone is looking for the next thing to elevate to haute cuisine. But it is kind of funny when you realize that the whole point of a lot of barbecue traditions was to take what nobody wanted and make it delicious.

 

[SmittyJonz]

Hot coffee after a Long Hot Bike Ride.? :crazy: They didn’t have Ice Tea?

 

[BillN]

I was lucky growing up in that dad grilled at least once a week and rarely cooked beef past medium. I came from modest means however we ate well, mom was a great cook and ensured we always left the table with a full belly.

The high cost of BBQ is the reason I don't go to BBQ joints and why I decided to shell out a lot of $$ to make Que at home. I remember the price of meat from my childhood and every time I go to the market I cringe at the price of meat and produce yet have not seen the quality keep up with the prices.

I agree with Adams in that we must keep the backyard traditions alive and ensure those that come after us can and will keep up the traditions.

 

[ODU Dad]

IMO, barbecue is all about taking a piece of CHEAP meat and turning it into something remarkable using low temperature smoke over a long period of time. Right now that has to be pork butts with an occasional turkey because beef of any cut is damn expensive east of the Mississippi. If I am going to pay pretty much the same per pound for rib-eye and brisket or ribs, why would I want to use all that fuel - and time - on the tough stuff?

Until cheap meat goes back to being cheap, I don't see things getting better.

 

[dadsr4]

IMO, barbecue is all about taking a piece of CHEAP meat and turning it into something remarkable using low temperature smoke over a long period of time. Right now that has to be pork butts with an occasional turkey because beef of any cut is damn expensive east of the Mississippi. If I am going to pay pretty much the same per pound for rib-eye and brisket or ribs, why would I want to use all that fuel - and time - on the tough stuff?

Until cheap meat goes back to being cheap, I don't see things getting better.

Adams and I tend to buy meat marked down for quick sale. I've bought brisket that way to cut up into stew beef.

 

[jasonjax]

Has anyone actually calculated the "cheap meat" cost? Aside from professional catering and BBQ joints?

I haven't, because I know when I do it will be expensive as hell.

Rubs, sauces, injections, wood chunks, fuel, accessories (pans, thermometers), cooker cost .... yadda yadda...

I think our hobby could have once been cheap, and certainly a means to make cheaper cuts of meat taste good, but for most of us it ain't now.

 

[BBQ_Bama]

The high cost of BBQ is the reason I don't go to BBQ joints and why I decided to shell out a lot of $$ to make Que at home.
I agree with Adams in that we must keep the backyard traditions alive and ensure those that come after us can and will keep up the traditions.

Yep. Once I could do it myself there was no need to go out and eat it. Granted, I 'll splurge and spend the money to go to one that has been recognized as "great" bbq. But there have been some of those that I went only to realize what I made at home tasted better to me. I remember going to BBQ restaurants and it would be just my wife and I and the bill would be $45-$50. Where as now I can go get a slab of ribs, pork butt, ingredients for my sides and a six pack of beer for that and eat multiple meals. :thumb:

 

[Bob C Cue]

One of the definitions of gentrification is "the process of making a person or activity more refined or polite." So to those who think bbq is going that direction I would say "Yippee-ki-yay, mother******!"

 

[dadsr4]

It varies, depending on the person.
For me,
Rubs-I make my own from things we use in the kitchen.
sauces-one bottle sitting in the frig for those who want it
injections-don't use
wood chunks-cut from my own property, but before that, I picked up fallen branches and got free trimmings from ornamental fruit trees
fuel-KBB sales and store branded RO, mostly.
accessories (pans, thermometers)-stuff we already use in the kitchen
cooker cost- Two Weber daisy wheel kettles, a 1979 and a 1993
Meat-usually from the marked-down meat section. And, to me, the less expensive cuts of beef have more flavor, so that's what I buy.

It would be easy to spend more, it's just not necessary.

 

[Czarbecue]

It's that damn hot and fast technique. Or is it pellet poopers and gassers? Wait, wrong thread for that.

 

[BBQ_Bama]

I also think our society's palate has gotten "pickier" or some would say "more sophisticated". People want variety, they quickly tire of the same thing and want something new. People want to "gourmet" foods that traditionally have been considered simple. And up until recently, that's how people liked them and wanted them.