Tips, regulars(irregulars) gristles, Bag of breaks. Secret sauces, salt & pepper. Family, neighborhood, grandfathered pits. And my favorite Tender Bones. I enjoy reading the history of Barbecue (and it’s many spellings). The majority of my BBQ books read like history books. Every page tells different story. I love this stuff.
It occurs to me that historical barbecue is a long way from competition barbecue but resembles backyard barbecue, as I know it. I think that’s why I like the documentary shows on The Carolinas BBQ. History. Texas was cooking pig a long time ago. It’s documented in its history. Not the current high profile open at 11 close by 3pm, but those neighborhood QJoints that were throwing smoke serving fall off the bone tender ribs at midnight.
We didn’t smoke foods growing up.
Missed it.
It occurs to me that historical barbecue is a long way from competition barbecue but resembles backyard barbecue, as I know it. I think that’s why I like the documentary shows on The Carolinas BBQ. History. Texas was cooking pig a long time ago. It’s documented in its history. Not the current high profile open at 11 close by 3pm, but those neighborhood QJoints that were throwing smoke serving fall off the bone tender ribs at midnight.
We didn’t smoke foods growing up.
Missed it.
