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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.


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Old 12-02-2009, 09:06 AM   #1
Bamabuzzard
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Angry I can't stand being told what "Real BBQ" is...

You know, I've got a lot of tolerance for a lot of things. But here's what I don't tolerate. Did some pork butts and had a guy tell me that how I did them wasn't "real bbq". That it was "cheating".

I used to smoke my butts with a dry rub, pull then serve. I have recently over the past year changed how I do pulled pork. I smoke without any dry rub or anything. When finished, I pull the pork, mop with a homemade sauce I make from scratch then put back in the smoker for about 20-30 minutes then serve. I like it better that way and everyone that has eaten concurs and absolutely dies for it. I've had several request from people to do pulled pork for them for family events.

I was recently told that how I was doing it wasn't "real bbq". "Real BBQ" doesn't need a "mop sauce". But "real bbq" is dry and if "done right" you don't need a sauce or any sort of "mop sauce". I told the SOB to put down the third sandwich he was eating of it if it wasn't "real bbq" and didn't taste as good. Sorry, had to vent.
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Old 12-02-2009, 09:11 AM   #2
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Some folks ya just can't please. Most likely he was just jealous of your efforts and could not be nice enough to actually compliment you on the meal.
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Old 12-02-2009, 09:11 AM   #3
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Guy had alot of nutz complaining on the third sammich...... some people!
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Old 12-02-2009, 09:11 AM   #4
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I don't know why he would say that. Although many do use a dry rub to start its not a requirement and what of those who wrap in foil add juice to the foil or use a sauce at the end? You put smoke to it low and slow. I think I'd vote for real....oh and you used pork so its definitely "real" BBQ.

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Old 12-02-2009, 09:16 AM   #5
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are you having fun doing it? are you cooking inside? are you using propane, charcoal, or wood? dry rub or mop?

The questions as to what real BBQ is can go on for days. The most important thing is to bring smiles to the people eating it! And yourself of course!
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Old 12-02-2009, 09:16 AM   #6
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The nerve.... complaining on a full belly!
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Old 12-02-2009, 09:22 AM   #7
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Quote:
Originally Posted by Bamabuzzard View Post
You know, I've got a lot of tolerance for a lot of things. But here's what I don't tolerate. Did some pork butts and had a guy tell me that how I did them wasn't "real bbq". That it was "cheating".

I used to smoke my butts with a dry rub, pull then serve. I have recently over the past year changed how I do pulled pork. I smoke without any dry rub or anything. When finished, I pull the pork, mop with a homemade sauce I make from scratch then put back in the smoker for about 20-30 minutes then serve. I like it better that way and everyone that has eaten concurs and absolutely dies for it. I've had several request from people to do pulled pork for them for family events.

I was recently told that how I was doing it wasn't "real bbq". "Real BBQ" doesn't need a "mop sauce". But "real bbq" is dry and if "done right" you don't need a sauce or any sort of "mop sauce". I told the SOB to put down the third sandwich he was eating of it if it wasn't "real bbq" and didn't taste as good. Sorry, had to vent.

Sounds like you're doing it right to me. I draw the line when an oven or crock pot are involved.
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Old 12-02-2009, 09:23 AM   #8
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Guess it depends on the meaning of real. Most people say real BBQ and mean traditional whether pork in the South East or Brisket in Texas or Memphis style or KC style or West Coast style with hot grilled tri-tip, etc.

If it's traditional southern style pork BBQ then that person was correct. Obviously he thought that your BBQ was good to eat but that doesn't mean it was the traditional style.

For the record I believe that "real BBQ" means a dry rub on meat and if wanted a mop sauce while cooking and sauce optional. The flavor should be in the meat and the sauce is a compliment to that flavor.
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Old 12-02-2009, 09:26 AM   #9
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A jack-ass is born every day. Sorry you had to suffer him, especially when feeding
him! Honestly, BBQ is simply low n slow, otherwise its grilling... Obviously you did
low n slow. How you pull it, when/if you mop, when/if you sauce, when/if you rub
is 100&#37; up to your taste. He not only is mis-informed, he's a profound jack-ass for
saying this while scarfing up your wonderful tasty Q.
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Old 12-02-2009, 09:31 AM   #10
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The only difference in seasoning the meat with a dry rub compared to a sauce is one is "wet" and the other is...well..."dry". But the end result is you're still seasoning the meat. You're adding something to it outside of the smoke, moisture and heat.

If we want to really get technical about it "real" bbq doesn't require ANY seasoning but simply throwing the meat on the smoker and allowing the moisture, heat and smoke do its thing. At it's purist state THAT is "real bbq".


Quote:
Originally Posted by Ford View Post
Guess it depends on the meaning of real. Most people say real BBQ and mean traditional whether pork in the South East or Brisket in Texas or Memphis style or KC style or West Coast style with hot grilled tri-tip, etc.

If it's traditional southern style pork BBQ then that person was correct. Obviously he thought that your BBQ was good to eat but that doesn't mean it was the traditional style.

For the record I believe that "real BBQ" means a dry rub on meat and if wanted a mop sauce while cooking and sauce optional. The flavor should be in the meat and the sauce is a compliment to that flavor.
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Old 12-02-2009, 09:36 AM   #11
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Low and slow it was. Smoked it with lump charcoal with a nice mix of oak and hickory wood. Kept the temps around 250-275 degrees. Yes, the guy is a pure jack-ass at it purist definition. He's a relative on my wife's side of the family. It's not that the jack-ass said that it was he said it while eating THREE SAMMICHES!!! Good night alive!!!


Quote:
Originally Posted by Lake Dogs View Post
A jack-ass is born every day. Sorry you had to suffer him, especially when feeding
him! Honestly, BBQ is simply low n slow, otherwise its grilling... Obviously you did
low n slow. How you pull it, when/if you mop, when/if you sauce, when/if you rub
is 100&#37; up to your taste. He not only is mis-informed, he's a profound jack-ass for
saying this while scarfing up your wonderful tasty Q.
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Old 12-02-2009, 09:43 AM   #12
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Seems like people who criticize bbq are the ones who never make it, or can't make it. Like Skip said, low and and slow... As long as you like it, don't sweat it.
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Old 12-02-2009, 09:46 AM   #13
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Bamabuzzard,
How could that upset you? To be criticized from a guy with his pie hole stuffed with your real BBQ. Concider the source.
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Old 12-02-2009, 09:47 AM   #14
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Pork butt without a dry rub is called doing it "nekkid". If it is done enough to have a name, then I would say it is a legit form of bbq.

Like painting bbq is an art. Painting has oil paintings, acrylic paintings, watercolor paintings, etc. All are legitimate forms of the same art (painting), even though the styles and techniques in each are very different. The same goes for bbq.
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Old 12-02-2009, 09:47 AM   #15
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I'm kinda a BBQ purist myself, getting back to the creation of BBQ. Texas cattle drives
with beef was 80+ years AFTER it was created/invented on sugar cane plantations
in SC and GA, by slaves. They used pork; they weren't given beef... Even in my
competition rub, I use spices that they had available to them way back then (before TX
was a brain-fart), and they're CREOLE based (getting ALL they way back). Low n slow,
rubbed with creole spices. But, that's me. Ok, on my rub for NEW-Q (Texas Brisket)
I use more what they had available on cattle drives and it isn't creole spice based
with much more black pepper... nouveau-Q, circa 1720 :-)


Your jack-ass-in-law is mis-informed. That's as real a BBQ as anything else. May
not be his personal stated preference, but it seems that he actually prefers FREE
food, BBQ or not...
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