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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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Old 12-30-2012, 04:00 PM   #31
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia

Originally Posted by vafish View Post

Are you going to write a book on VA BBQ?

I'd love to! But, I'm still short on some information that's been very difficult to dig up. I know it's out there because I have secondary references to it. I'ts just a matter of hard work to dig it. If I ever do, I will write a book.

The problem is the modern ideas of great BBQ areas. Virginia BBQ has taken a big hit in the last few decades with some of the great old time places closing up for one reason or another.

I think the real take away from the story of Virginia BBQ is the roots of BBQ history and how so much that we think came from places like NC, Memphis, Texas, etc. were actually first done in Virginia the "Mother of States."

One of my main goals is to answer Robert F. Moss's question from Barbecue: An American Institution where he asks "Whatever happened to Virginia barbecue?" I have some answers but not all of them. Just a little more work to do.
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
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Old 12-30-2012, 04:07 PM   #32
Full Fledged Farker

Join Date: 09-22-12
Location: Austin, TX

love it B-SHizz. Keep it coming
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Old 12-30-2012, 04:16 PM   #33
Homebrewed Q
Take a breath!
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Join Date: 11-10-10
Location: Shenandoah, TX

Born and raised in SE Texas, but I love all styles of BBQ. Also, with my Mom's side of the family being from Louisiana I was brought up on "Cochon de Lait" style pig roasts, which we also carried over with us to Texas and for many years was our New Years Day tradition no matter what the weather, introduced a lot of native Texans to that style of roasting a pig, splayed out between two grills, hung from an A frame in front of a open wood fire.......good stuff. In the last 10 years or so I've relied more heavily on pork for smoking and grilling, smoking pork butts for pulled pork, smoking St. Louis style ribs, and grilling chops. So no matter where styles originate and are perfected, there is always room to move them around the Country and World for all to enjoy.
BWS Fatboy, Weber OTG 22.5, Weber OTS 18.5, Weber Performer, Weber Genesis SE-410.
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