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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-01-2009, 04:10 PM | #16 |
Full Fledged Farker
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
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In every forum you'll find the "My way is the only way" person.
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08-01-2009, 04:14 PM | #17 | |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Quote:
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08-01-2009, 04:15 PM | #18 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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It's really not about my way or your way. It's just a matter of grammar. I cook stuff all different kinds of ways. But I do not call it BBQ unless it was cooked long and slow over fire.
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08-01-2009, 04:18 PM | #19 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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Main Entry:1bar·be·cue Pronunciation: \ˈbär-bi-ˌkyü\ Function:transitive verb Inflected Form(s):bar·be·cued; bar·be·cu·ingEtymology:2barbecueDate:1690 1 : to roast or broil on a rack or revolving spit over or before a source of heat (as hot coals) 2 : to cook in a highly seasoned vinegar sauce
— bar·be·cu·er noun From Websters dictionary. Doesn't say anything at all about tomatoes, mustard, beef, pork or anything else. Just the process. And the vinegar and spices.
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08-01-2009, 04:19 PM | #20 |
Full Fledged Farker
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
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08-01-2009, 04:22 PM | #21 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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Nope I mean grammar. A system of rules about word usage that defines the structure of a spoken or written language.
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08-01-2009, 04:24 PM | #22 |
Full Fledged Farker
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
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08-01-2009, 04:25 PM | #23 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Quote:
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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08-01-2009, 04:29 PM | #24 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Dictionary.com
–noun 1.pieces of beef, fowl, fish, or the like, roasted over an open hearth, esp. when basted in a barbecue sauce. 2.a framework, as a grill or a spit, or a fireplace for cooking meat or vegetables over an open fire. 3.a dressed steer, lamb, or other animal, roasted whole. 4.a meal, usually in the open air and often as a political or social gathering, at which meats are roasted over an open hearth or pit.
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08-01-2009, 04:34 PM | #25 | |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Please note funk it does not say McRib and McRib can't be in the "or the like" category, because we can't guarantee it is real meat.
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08-01-2009, 05:09 PM | #26 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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I say pork because it is the original BBQ. Traditionally, buffalo was jerked, or cooked fast directly on coals or stewed.
dictionary dot com has that definition because that is becoming an accepted usage thanks to Kraft foods. They are really the ones responsible for all the confusion. The Webster's definition has been the same for 300 years and describes exactly what BBQ is. Pork and venison were the two types of meat most frequently cooked this way. Now, since the 1500s people have referred to pork as BBQ. It has only been in the last hundred years or so that the Texas style has been developed. And it has only been in the last 50 or so years that people began generically calling anything cooked near a fire as BBQ. If it walks like a duck and talks like a duck, it must be a duck. If it walks like a pig and talks like a pig, it must be BBQ. If it walks like a steer, and talks like a steer, it must be smoked brisket, steaks, veal, etc.
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08-01-2009, 05:14 PM | #27 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Damn you Kraft Foods!!!
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08-01-2009, 05:16 PM | #28 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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This is really just a regional disagreement. I prolly wouldn't do well in a contest out west because all the judges would be wanting something that tasted like the garbage at Tony Roma's. I think the opposite is true also.
In the Carolinas, we have all four of the major sauce groups. Why? Because it all started here. One thing we generally don't do though, is apply the sauce. That is for the consumer to do. I want people to be able to taste what I cook, then taste my sauce. I do occasionally sauce chicken pieces on the grill, but come on, chicken's not really meat anyway.
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08-01-2009, 05:18 PM | #29 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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We're not talking 300 years ago. And I would guess originally, if was fish and any other game caught that was thrown on the stick pits.
And Mr Webster's definition above still doesn't mention pork or any other meat. I guess we can agree to disagree.
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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08-01-2009, 05:23 PM | #30 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Hugh, have you read your PMs?
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