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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, 07:07 PM | #46 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
NO ONE KNOWS WHERE THE TERM BBQ CAME FROM! Your apology, although a nice gesture, came across as "I'm sorry you're wrong." I hope you stick around here because it's obvious you know a great deal and we are all about learning from each other. However, you appear to be still discounting our knowledge because we call something BBQ that you don't. Good luck! Because we are...
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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08-01-2009, 07:19 PM | #47 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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I am not discounting or calling into question anyone's knowledge! Just saying the usage of the term is misplaced. The first BBQ was shared by the Spaniards under Ponce de Leon and the natives of the South Carolina coast. This is where we get the style.
Sure people have been cooking meat over fire since time immemorial. BUT we are talking about American BBQ. I am sure that goat or a close cousin would have been one of the earlier forms of meat consumed. That is not what we are talking about though. #edit# Apparantly someone knows. • verb (barbecues, barbecued, barbecuing) cook (food) on a barbecue. — ORIGIN originally in the sense wooden framework for sleeping on, or for drying meat or fish on: from Spanish barbacoa, perhaps from Arawak, ‘wooden frame on posts’. From the Oxford English Dictionary, sorry you were wrong.
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Hot Rod Hog Cookers Association, Charter Member, President |
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08-01-2009, 07:21 PM | #48 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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08-01-2009, 07:30 PM | #49 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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i didn't have the heart to read the whole thread man....
while funk-a-que has some great technical knowledge.. bro, i think yer way over thinking it......it's like this.. steak,chix,seafood,etc. over high heat is grilling. butts,brisket for hours upon la ti da @ 225 is smoking... beers,buds,& blues w/ food over a fire @ my place-or anyone's(an event) is BBQ. BBQ @ it's essence is a gathering,an event, a celebration w/ the primal forces of man, meat,& heat having a good time. NOW THATS BBQ.
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Blues_n_Cues BBQ Concessions & Catering |
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08-01-2009, 07:32 PM | #50 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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ps. homo erectus(neandrathal man)had it down way before the spaniards.....
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Blues_n_Cues BBQ Concessions & Catering |
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08-01-2009, 08:24 PM | #51 |
On the road to being a farker
Join Date: 06-14-09
Location: Northwest Louisiana
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American bbq....deer, elk, turkey, bear, some unlucky foreign travelers.
I second that.
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Char-Griller Duo grill with side fire box |
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08-01-2009, 08:37 PM | #52 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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I feel a hijack comin on....
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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08-01-2009, 08:42 PM | #53 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Hmmmm. I think his point is that since the Spaniards introduced domesticated Pigs to the Americas in the 1500s that this is the original BBQ and everything else is not.
And that we are wrong Grammatically (Syntactically). This theory comes from READING too much of what has been opined about BBQ. Sadly... there is a truth to your own information that disproves your theory that BBQ is solely Pork. That is mainly, that the Spaniards also brought cattle, goats, Chickens, sheep and APPLIED the existing Caribbean techniques and Moles and sauces from the pre-Colombian Indians of the regions. So.... well, then I guess then by your own "syntax" then, pig is out with all the rest because the Tainos (I think I have it spelled right) predate Colombian colonization and basically cooked WILD GAME over fires and pits and leaf Envelopes. Forgive me if I am wrong on the spelling as I haven't had the 16 hours of Colonial History in 13 years. I hope you can see why I used the word SYNTAX there. Barbacoa was made with cow cheeks BEEF, and goat (Cabrito) in differing regions. It's basically what they had or what was regionally available. So therein is why most people who are in the know... and I will WARN you that you are surrounded by these people here in this forum you will find and they are Captains of their fields... this is why we Commonly accept that BBQ IS NOT A TYPE OF MEAT BUT A GENERAL PROCESS. Had you poked around a but (Actually I will not correct that word) or BUTT, you will see we peacefully just discussed the term Low and slow and why its called that and generally where those points are differentiated from hot and fast. I told a story once of leaving Texas and going into Tennessee and the Carolinas and refusing to eat pork BBQ for the same reason you say Beef is not BBQ. Ignorance and inflexibility. I can say that about myself so please don't get all half-cocked and pissy 'cuz I directed it at you. I eventually MASTERED 14 styles of BBQ. Mastered. That means first I had to humble myself enough to listen to some other style... not meat... style. Your input can be appreciated but honestly we have all read whats on the internet these days and don't need a greenhorn coming in a regurgitating Wikipedia or some other online dictionary to us. I look forward to your less abrasive debates and arguments, as long as they are cogent, in the future. Come on... I know you can do it
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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08-01-2009, 08:57 PM | #54 |
is Blowin Smoke!
Join Date: 08-11-03
Location: Castle Rock, CO
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BBQ is what comes off MY cooker, it is my food and will call it what I want to. Don't like it, I don't give a fark, as long as I like it.
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Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL] |
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08-01-2009, 08:59 PM | #55 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Amen!
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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08-01-2009, 09:00 PM | #56 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Someday Big Al is going to come out of his shell and start speaking his mind.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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08-01-2009, 09:02 PM | #57 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Let see... let me show you what I would argue if I were in your position.
Texas Barbecue is should not be considered the first original AMERICAN barbecue as it was mostly influenced from the region of Mexico; establishing patterns that continue today. The Border crossed into Mexico after the Texas Mexican Conflict and thus after a brief Republic the region was then American. The Germans and Czech that entered through Galveston impacted a new OVEN style of BBQ ing but still post date Colombian Introduction of mostly pigs in the Carolinas. Therefore, Pork is the Original American bbq by some 300 Years, while Texan BBQ traditions are mostly considered borrowed from the Native Caribbean Indian styles that Migrated upward from the south. However, the caveat to this would be, should you expand the scope of the geology to include South American and also not IGNORE the Native Indian contribution as many anglophiles have for years, one would see that BBQ styles were here long before any colonization. In essence, you can prove what is original merely by moving the borders or narrowing the scope. This is how you argue - not - "I am sorry but if you can't deal with being wrong then maybe this forum should be called the old ladies club." In addition to being a master of many styles of BBQ, I am also well credentialed, a regional linguist (that knows what syntax is), I have two degrees one in History and the other in Political Science, and a successful BBQ business man and published writer. And there are many on this forum that are as knowledgeable and and even exceed my expertise here. So tread lightly my supercilious fellow... you are in Rome.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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08-01-2009, 09:14 PM | #58 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Finally on sweet sauces. Like I said, I did an internship for the Upper Cumberland Institute and I collected recipes that dated from the late 1700 from that region alone. Sweet syrupy sauces, especially as you go south from Tennessee and into Mississippi predate the Civil war. I am sorry that these letters to daughters from mothers and recipes in Church Bibles have not made it to anyone's computer screen. So, I am sorry, just because marketing developed after the war does not mean that sauce didn't predate it.
And in celebration of exactly where sauces got notably sweeter as they went west... its time for my beale street red and wet sauce Now to your list of FACTS "Here are the facts: Barbecue has always referred to a style of cooking over fire. Yes, but no temperature between 200 and 350 has been settle on. Different meats needs different Temps. It has only been in the last 50 or 60 years that people began referring to anything besides pork as BBQ. Wrong - Please visit the Archives of Appalachian State or North Carolina of Chapel Hill and ask for whoever heads their documents of social history and peruse through them. That is if you continue to negate the native recipes of my region, just use your own. Not to mention... Kreuz 69 years, and the pit bosses of the trail riders from Texas to Kansas City, 1860's, or the regions of the low country in Louisiana, which I know have BBQd some rather nasty stuff. Light red sauce has only been around for about 100 years, since ketchup became readily available. Red sauce recipes in the Western North Carolina areas and Tennessee across the Plateau have used tomato pastes and simple tomato sauces added since Antebellum times. You would also discount the role of the African American Slave's contribution to BBQ in claiming this. Even evidence online can be found to prove this is not the case. Thick sweet red sauce has only been around for about 50 or 60 years. This is wrong again...even if you use your model of CANNED EVIDENCE ONLY it would date to about 1926 or so when the first sauce was available for retail. Funnier still... you would be negating Columbus's own sauces brought to this country if you prescribe to this logic... There is a meat sauce you slather on while you slow roast meat that the spanish used for centuries and it has a thick sweet red base... the name escapes me. It has traditionally been understood that when someone says "I'm going to have a plate of BBQ" that they were referring to pulled pork. It is traditionally understood that when a woman say she wants you to "knock her up" it means to call her on the phone.... well at least in that region. Barbacoa - Northern Mexico (Goat) - Central Mexico - Cattle Head parts - Texas - Beef - North Carolina - Pig - Beale Street Ribs 3411 Magnolia Court Chicago Illinios A plate of BBQ is short ribs in a crock pot LOL
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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08-01-2009, 09:15 PM | #59 |
is One Chatty Farker
Join Date: 07-02-09
Location: Fayetteville, AR
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Supercilious! I haven't used that word since college... and that was a LONG time ago!
Take a deep breath gentlemen... smell the smoke! It's all gonna be ok... BTW My ribs were farking delicious tonight! and THAT is what it's all about!
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The beatings will continue until morale improves! |
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08-01-2009, 09:34 PM | #60 |
Got Wood.
Join Date: 07-26-09
Location: edmonton, ab, canada
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haha, i love this place!!
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