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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


View Poll Results: Which of these do you consider to be "traditional" barbecue
Catfish 2 1.41%
Mutton 9 6.34%
All fish 2 1.41%
Chicken 55 38.73%
Quail 3 2.11%
Dove 3 2.11%
All fowl 6 4.23%
Venison/Deer 12 8.45%
Moose 4 2.82%
Bear 5 3.52%
Whole Hog 89 62.68%
Pork Ribs 95 66.90%
Pork Shoulder 108 76.06%
Pork Fresh Ham 22 15.49%
Beef Brisket 94 66.20%
Beef Chuck Roast 15 10.56%
Beef Ribs 47 33.10%
I'd consider ALL of the above "traditional" 13 9.15%
Multiple Choice Poll. Voters: 142. You may not vote on this poll

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Unread 01-26-2012, 05:35 PM   #1
Lake Dogs
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Default Poll: What would you consider to be "traditional" BBQ meat?

Yet another poll, for fun. Multiple choices are allowed. Please select any/all that you think YOU consider are "traditional" barbecue meats.

I'm not going to define traditional. Traditional means different things to different people. But, if you were in a debate with someone talking about barbecue and he used the term "traditional barbecue", what meats come to mind?
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Unread 01-26-2012, 05:40 PM   #2
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You forgot long pork and tri-tip. That leaves out bigabyte's favorite BBQ traditions.

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Unread 01-26-2012, 05:42 PM   #3
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+1 one the tri-tip
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Unread 01-26-2012, 05:55 PM   #4
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hey I didn't see SPAM on the list!
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Unread 01-26-2012, 05:59 PM   #5
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You left possum, coon, and groundhog off the list. For a couple of centuries, those were very popular BBQ meats.
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Unread 01-26-2012, 06:01 PM   #6
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What about Nutria?
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Unread 01-26-2012, 06:01 PM   #7
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hog meat
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Unread 01-26-2012, 06:02 PM   #8
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....and where's the tofu?
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Unread 01-26-2012, 06:05 PM   #9
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What? No sausage in either thread? Is sausage a vegetable too?
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Unread 01-26-2012, 06:27 PM   #10
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That'll teach me, no tofu, no sausage, no tri-tip, no tripe, no tongue... What was I thinking?!?!?!!!

Next time, y'all do this! :-)
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Unread 01-26-2012, 06:31 PM   #11
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Being from NC for the longest time when you said BBQ I thought Whole Hog/Shoulder. Since really getting into cooking, traveling to different regions, and competing I would add Ribs (Both Beef and Pork), and chicken. I am sure as I continue to travel down the path I may add others or get a different view.
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Unread 01-26-2012, 06:44 PM   #12
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There's definitely no right nor wrong answers. Only your impression. Well, except Gore; and he's just wrong altogether.

NC "purist" (my term) would probably say whole hog only, or hog and/or shoulder. I completely understand. Growing up not far down the road, I grew up thinking basically that plus pork ribs. Was only later that I expanded my horizons and found lots of stuff being barbecued and I expanded what I though/considered would be traditional barbecue to include beef. I must admit, I still am of the personal opinion that chicken nor any other fowl for that matter is "traditional" barbecue... I'd go so far as to think Mutton would come before Chicken. Then again, I'm not from Kansas City, and we know they all came from the same family tree with inbreeding that did come with a BBQ gene built-in. :-) *JOKE* We all know there is no BBQ gene.

Is there a BBQ Gene? Is she cute?
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Unread 01-26-2012, 06:46 PM   #13
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Being born and raised in Texas it's brisket and sausage for me but I transplanted to the SE 11yrs ago and I could see a pork argument and would understand why just the same.
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Unread 01-26-2012, 06:55 PM   #14
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Honestly, I didnt know so many/much BBQing of sausage, otherwise I sure would've added it to the selection list. My bad.
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Unread 01-26-2012, 10:15 PM   #15
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I will say that my horizons have broadened in the past few years. The type of meat considered BBQ is definately regional. I spent some time in KY a few years ago and until then, I never knew Mutton was considered meat for BBQ.

Likewise, prior to last year, I had never encountered smoked Brisket. I just returned from a trip to Kansas City MO & had the best brisket burnt ends ever, one place was so good, i went 3 times in 24 hours.

I was weened on whole hog & fresh ham BBQ (& mustard based sauce) & it is still my favorite.
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