The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 08-02-2009, 01:54 AM   #91
zydecopaws
Babbling Farker

 
zydecopaws's Avatar
 
Join Date: 01-14-09
Location: Battle Ground, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BBQ Grail View Post
Even though you are an ignorant farker, you are still one of my favorite people.
I can feel the love from here. Wanna get together and have a NOT BBQ where we cook things on smokers and grills over real flame and don't include pork. By the way, MOINK must not be BBQ, because even though it has bacon (pork, last time I checked, but I am an ignorant farker) there are those beef meatball things in there too...
__________________
No Excuses BBQ
BBQ, no excuses! Who cares about the weather?

MOINK Ball Wizard and ALF Award Recipient

Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and the CrockaQue
zydecopaws is offline   Reply With Quote


Unread 08-02-2009, 01:56 AM   #92
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

I believe MOINK Balls would be considered "new fangled"!
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 08-02-2009, 01:57 AM   #93
zydecopaws
Babbling Farker

 
zydecopaws's Avatar
 
Join Date: 01-14-09
Location: Battle Ground, WA
Downloads: 0
Uploads: 0
Default

Chit, I just realized that I am going to have to change my site name to No Excuses BBQ and Mostly Other Stuff now...
__________________
No Excuses BBQ
BBQ, no excuses! Who cares about the weather?

MOINK Ball Wizard and ALF Award Recipient

Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and the CrockaQue
zydecopaws is offline   Reply With Quote


Unread 08-02-2009, 04:40 AM   #94
Hugh Jorgan
is One Chatty Farker
 
Hugh Jorgan's Avatar
 
Join Date: 07-13-09
Location: Metrolina
Downloads: 0
Uploads: 0
Default

I was responding to one person in particular who was antagonistic to me. I responded in kind with what was said to me. This was not aimed at any of you other guys.

No reason to change the name of anything. As long as you say "Here ya go sir here is your BBQed chicken/beef/goat/iguana/alligator...", you'll be all right. When ya hand 'em pulled pork ya can just say, "Here's your BBQ."

That is, as long as it's cooked over a bed of live coals, at a sustained temperature not more than 25-30 degrees than what you intend the final temperature of the meat to be. Served with sauce on the side.

See we haven't even gotten to argue about that one yet! The actual act. You guys are still hung up on it being pork. Lol I gotta big smile on my face, hope you guys do to. And by the way, Funky friend, Ponce de Leon didn't carry cattle until the second trip. Some 6 or seven years later.

I just got up to check on the butt I'm BBQing in the oven, studded with jalapenos, rubbed with salt, injected with worcestshire sauce and apple juice, wrapped in bacon, wrapped in foil.

JK it's just lightly rubbed and on the UDS. Gotta get some more ZZzzzzzzzzsssssss. It will come off about 9 - 10.
__________________
Hot Rod Hog Cookers Association, Charter Member, President
Hugh Jorgan is offline   Reply With Quote


Unread 08-02-2009, 05:34 AM   #95
toadhunter911
is one Smokin' Farker
 
Join Date: 06-22-09
Location: Eastpointe, Mi
Downloads: 0
Uploads: 0
Default

Insomnia sucks...
__________________
Craig...Chief cook and pot washer, Prince of Peace Lutheran Church (LCMS)
toadhunter911 is offline   Reply With Quote


Unread 08-02-2009, 06:41 AM   #96
blues_n_cues
is One Chatty Farker
 
Join Date: 12-16-07
Location: south central,ky.
Downloads: 0
Uploads: 0
Default

but if ya say bbq'd iguana the kids won't eat it....
__________________
Blues_n_Cues BBQ Concessions & Catering
blues_n_cues is offline   Reply With Quote


Unread 08-02-2009, 06:47 AM   #97
toadhunter911
is one Smokin' Farker
 
Join Date: 06-22-09
Location: Eastpointe, Mi
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by blues_n_cues View Post
but if ya say bbq'd iguana the kids won't eat it....
Best post of this entire thread. Thanks, I needed that
__________________
Craig...Chief cook and pot washer, Prince of Peace Lutheran Church (LCMS)
toadhunter911 is offline   Reply With Quote


Unread 08-02-2009, 07:36 AM   #98
millsy
is One Chatty Farker
 
millsy's Avatar
 
Join Date: 03-22-09
Location: Fredericton N.B. Canada
Downloads: 0
Uploads: 0
Default

You guy's should take a break and go "COOK" something.
__________________
MILLSY AND I AM A MEATATARIAN
millsy is offline   Reply With Quote


Unread 08-02-2009, 08:27 AM   #99
Rick's Tropical Delight
** Permanent Timeout **
 
Join Date: 04-25-07
Location: Farmersville, Ohio
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Hugh Jorgan View Post

Like I've said. lots of people call their SUV a truck, but that don't make it a truck.
Sir! I must correct you because I cannot stand idly by while this travesty of truth is distorted! According to the "Cash For Clunkers" law, all SUV's are considered Category 1 trucks. I refer you to the following excerpts from the final ruling:

"Category 1 truck means a non-passenger automobile, as defined in section 49 U.S.C. 32901(a)(17) and 49 CFR 523.3, except that such term does not include a category 2 truck."

"A “category 1 truck” is a non-passenger automobile. This category includes sport
utility vehicles (SUVs), medium-duty passenger vehicles,7 small and medium pickup
trucks, minivans, and small and medium passenger and cargo vans. It does not include

vehicles that are defined as category 2 trucks.8"



in light of these recent developments, your entire argument is null and void. good day, sir.

i said good day!




Rick's Tropical Delight is offline   Reply With Quote


Unread 08-02-2009, 08:33 AM   #100
Rib Fan
On the road to being a farker
 
Join Date: 07-24-09
Location: Oshawa, Ontario
Downloads: 0
Uploads: 0
Default

Wow.....just remember, even if you win a p*ssing match, you still come out smelling like p*ss.
Rib Fan is offline   Reply With Quote


Unread 08-02-2009, 08:36 AM   #101
Rick's Tropical Delight
** Permanent Timeout **
 
Join Date: 04-25-07
Location: Farmersville, Ohio
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Rib Fan View Post
Wow.....just remember, even if you win a p*ssing match, you still come out smelling like p*ss.
who are you referring to?
Rick's Tropical Delight is offline   Reply With Quote


Unread 08-02-2009, 12:50 PM   #102
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

first, prior to my following soapbox.. i want to point something out.. This aint news folks. we have heard the "BBQ is Pork" theory many times. Its filed right next to BBQ is Brisket, BBQ is a party in the yard, and frito pie comes from Illinois. These guys said it best.
And should put this thread in perspective.



now for my soapbox.. (because i can)

Im looking at this thread thru 2 different pairs of eyes of The BBQ Brethren.

1 - A BBQ enthusiast who has been living, following and learning the craft of "BBQ Cooking' for 25 years now. Any by the craft, i mean not only the cooking, but the history.

2 - A member of The Brethren. And we all know that in this group, there is NO ONE WAY. We also know that BBQ is a GLOBALLY REGIONAL thing and in our journey to achieve BBQ nirvana, we will learn the variations and master as many as possible. Our pits are open, as is our minds. There is no one way, from the steel to the meat. We want to learn them all.

As the enthusiast, I see in this thread, the typical age old debate of the History of BBQ. I have seen it dozens and dozens of times from books, to discovery channel, to to the food network, to internet, to the backyards of folks across the country.

Everyone from the individual regions has there own interpretation and some feel a little stronger than the others. What I also see typical here is that 2 regions have the most steadfast (self proclaimed) factual(opinions) of what is BBQ. Texas and Carolina. In fact, just this past Friday, on Man v. Food that referenced the very topic of this thread. One segment was from a NC BBQ Joint in Carolina, BBQ IS PORK and nothing else, and sauce is vinegar

The pitmaster(of 40 years)in this place cooked 2 120 lb hogs every night to serve to his packed restaurant. The patrons there all agreed that if its BBQ, its pork and nothing else, yet he did serve 'other meats'. So alas... this must be true.. ok in that region. They also said that the ONLY sauce is a vinegar based. (but what happened to the other guy who said its mustard based last week?).. yeah well.. whatever.

Wander around the south and you will see that in some places its "pork", others its ribs, some want vinegar, others want mustard. Hugh, is presenting his regional rendition of the Carolinas. Yes Hugh, its the one you accept. Its up to the reader to decide if it is factual with no other options, or just another version form one of the may history books. The Kansas crowd I'm sure has a different version, and me being from NY, where BBQ has no steadfast roots, we accept it all as theory.

Now set aside the passion and emotion that some feel makes the presented facts truth and absorb it as additional facts to add to your archives of global BBQ history. File it alongside our Funky(barbefunkomamawtf) ones verison that "if it aint stickburner brisket it aint right and all BBQ came from Texas."

Difference is that over time, we have come to know Donny and his tongue in cheek presentations and many have learned to accept them for what they are, The funky ones representations are somewhat legendary here. These 'outside of the box presentations have helped many members and confused many others. We all know now its is up to the reader to decide whats right for them, what is trash talk and what is success. This thread was another attempt to go outside of the box.

Now, from the eyes of A Brethren. I hear whatever is said. I absorb, I learn, I experiment, and I decide which works for me. Is any one way wrong? Nope. Its just another way. I have enough experience to know that whatever ponce de leon did with a buffalo on his way to new jersey is just another piece of the history book written by someone who was in that particular spot at that point, and another piece of history was being written simultaneously on the other side of the world where someone was cooking a pig on a spit over a hole in the ground in Bora Bora. Fact v. theory v. hypothesis. A fact is a concept or action whose truth can be proven. There are NO FACTS regarding the origin of BBQ, just theory. No one knows who cooked the first 'thing' over the first hole in the ground. What we have is theory. Learn, and respect them all.

In this small piece of the internet, BBQ is gramatically correct in any form. We accept it for what it is in the company we are keeping and dont insist on correcting anyone. Its the way to learn and to expand the knowledge to make the true pitmaster. Take that pitmaster who has been cooking whole hogs for 40 years in a barrel. Put him at a KC rib joint or a texas brisket shack and let him show me his stuff. If his minds been open, he will produce BBQ nirvana, but then again, he may refuse to cook them ribs or those briskets or yardbird becase its not BBQ and we will all go hungry. But if he has our pig on his tee shirt, we're all gonna eat!

That being said, this thread is back to discuss the regional differences of BBQ, in all forms. What I ask is that it is taken in the spirit of this forum. You want to contribute, remember one thing.


There is NO ONE WAY.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Thanks from:--->
Unread 08-02-2009, 02:19 PM   #103
zydecopaws
Babbling Farker

 
zydecopaws's Avatar
 
Join Date: 01-14-09
Location: Battle Ground, WA
Downloads: 0
Uploads: 0
Default

And now we know why BBQChef33 IS the Grand PooBah. Now back to your regularly scheduled Sunday call-it-whatever-you-want-as-long-as-you-are-cooking program...

Do I smell some ribs boiling?
__________________
No Excuses BBQ
BBQ, no excuses! Who cares about the weather?

MOINK Ball Wizard and ALF Award Recipient

Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and the CrockaQue
zydecopaws is offline   Reply With Quote


Unread 08-02-2009, 02:25 PM   #104
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Downloads: 0
Uploads: 0
Default

Permission to say "get bent?" Would that be a wrong thing to say now?

I like how his whole logical argument is predicated on BBQ being a verb... but he couples it with a specific NOUN (pork) as in BBQ is only the act of cooking pork over a fire etc..
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

Last edited by barbefunkoramaque; 08-02-2009 at 05:53 PM..
barbefunkoramaque is offline   Reply With Quote


Unread 08-02-2009, 02:26 PM   #105
Rich Parker
Babbling Farker

 
Rich Parker's Avatar
 
Join Date: 06-20-09
Location: Grand Rapids, MI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BBQchef33 View Post
LMAO.....That video is farkin funny!
__________________
WSM and UDS - iBQ'n BBQ Team co-founder TheBBQSuperstore.com sponsored by Deep South Smokers
Rich Parker is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
brine ignorance. maxwell7 Q-talk 5 01-12-2012 03:44 PM
pardon my ignorance. maxwell7 Q-talk 2 09-26-2011 05:02 PM
Louisiana Tailgate & BBQ Fest/Big Easy BBQ Challenge nikinik Competition BBQ 1 08-20-2009 01:54 PM
Adam Perry Lang(Daisy Mays BBQ NYC) new BBQ cookbook Sledneck Q-talk 0 04-29-2009 05:23 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:23 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts