What’s your minimum definition for barbecue? - Page 3

tom b · 07-07-2018, 07:58 PM

Quote:

Originally Posted by thirdeye

My minimum is one main meat, ribs, chicken, pork butt, brisket, sausage, turkey, or even a meatloaf. The cooking is indirect, or raised direct over live fire, and there is some flavor wood in some form added to the coals.

this ^^^^^

Baychilla · 07-07-2018, 08:19 PM

Quote:

Originally Posted by Czarbecue

My work had a barbecue lunch day and by noon I was pretty hungry. I keep forgetting I’m in Georgia now and it seems pulled pork is all they needed to satisfy the barbecue requirement. I was hoping for ribs, sausage, or even brisket (that’s a stretch in GA).

I ended up going to QuikTrip for a slice of pizza.

Something cooked over wood/coal/pellets low/slow in the presence of smoke. Also sides. Sadly because a lot of Q comes from places where everyone is a raging alky until they see someone else of their "faith" booze is optional.

BillATL · 07-09-2018, 10:01 AM

Moving from SC to GA I've been pretty disappointed with a lot of the barbecue here - especially in Atlanta. A lot of the places here served shredded up pork pre-mixed with a sickly sweet ketchup sauce and declared that, 'BBQ'. Sometimes they had ribs that they baked (or OMG boiled) then tossed on a hot grill to heat them up and caramelize some of that same sickly sweet ketchup sauce on them when you ordered. Thankfully this seems to be changing as people are starting to demand better quality from all of their restaurants.

Growing up, barbecue was almost always chopped pork - either whole hog, butts or a mix of butts and shoulders. Some places had ribs, some places sold sliced bbq sandwiches, sides varied - but if you called yourself a bbq restaurant you sold chopped pork.

We always made the distinction of grilled vs barbecue - barbecue was smoked low and slow. Now that I've been exposed to a lot of different traditions I like most any of them if they're done well but I still tend to think of barbecue as big hunks of meat that are smoked - but I'll happily eat some bulgogi seared over a fire at my table and not argue if you want to call it Korean BBQ.

Kevin89 · 07-09-2018, 10:06 AM

Quote:

Originally Posted by BillATL

but I'll happily eat some bulgogi seared over a fire at my table and not argue if you want to call it Korean BBQ.

Mmmmm bulgogi, so glad I have HMart near

Rusty Kettle · 07-09-2018, 10:34 AM

Well if its based on how I grew up... My dad use to turn burgers to charcoal on a gasser. A cheap gasser. Clearly I am thankful for being re-educated.

I didn't grow up with barbecue. I don't have any tradition that I grew up with.
Pennsylvania, especially western pa, is not a traditional barbecue area. That being said it is catching on. 50 or 60 years from now the north east will have barbecue traditions. This is the infancy imo of barbecue in the North East.

I figure bbq is smoked food. Hot and fast or low and slow with a rub on it. Sauce is optional.

Gore · 07-09-2018, 10:46 AM

BBQ in the south is pulled pork. That's what they served and what I would've expected. That said, I've lived in many different places and have low expectations and standards, especially when it comes to work food. Most of the places I've worked, bbq meant hot dogs on the grill, not even hamburgers.

Bucknekked · 07-09-2018, 10:58 AM

I grew up in a very plain jane place for food: the northwest. German food was as ethnic as it ever got. No spice, no heat, and not a lot of outdoor cooking outside of burgers and hot dogs. I've since lived all over the country and traveled all over the world : eating as I journeyed. Its helped open my eyes to great foods and cooking methods.

Cooking = food + heat + time. BBQ is a form of cooking, so each of those elements is what gets varied for the individual dishes. If you play music and throw in a steel guitar, its probably country. If you cook meat, and use smoke and wood, its probably BBQ.

Jason TQ · 07-09-2018, 11:14 AM

Anything above or below the McRib

BigThicket · 07-09-2018, 11:40 AM

Meat + Smoke

EdF · 07-09-2018, 11:51 AM

Quote:

Originally Posted by BillATL

Moving from SC to GA I've been pretty disappointed with a lot of the barbecue here - especially in Atlanta. A lot of the places here served shredded up pork pre-mixed with a sickly sweet ketchup sauce and declared that, 'BBQ'. Sometimes they had ribs that they baked (or OMG boiled) then tossed on a hot grill to heat them up and caramelize some of that same sickly sweet ketchup sauce on them when you ordered. Thankfully this seems to be changing as people are starting to demand better quality from all of their restaurants.

Growing up, barbecue was almost always chopped pork - either whole hog, butts or a mix of butts and shoulders. Some places had ribs, some places sold sliced bbq sandwiches, sides varied - but if you called yourself a bbq restaurant you sold chopped pork.

We always made the distinction of grilled vs barbecue - barbecue was smoked low and slow. Now that I've been exposed to a lot of different traditions I like most any of them if they're done well but I still tend to think of barbecue as big hunks of meat that are smoked - but I'll happily eat some bulgogi seared over a fire at my table and not argue if you want to call it Korean BBQ.

Well, you just had the good karma to be born in SC! ;-)

Imagine growing up in CT!

pitbossJB · 07-09-2018, 11:55 AM

When I was young, if it was cooked over charcoal outside on something that looked like a Weber, it was called BBQ'ing. I'm happy to have had further education on the subject, although for the time it was usually pretty good eatin'

kingjman · 07-09-2018, 12:12 PM

Our local flunky sports station was ranting about this, and how regional the definition is....their stance was, anything off the grill is BBQ.

Not sure where my line is....but I've never considered dogs, brats, or burgers BBQ.
I've heard the phrase "we're having a BBQ" when it's really just a beer party.

At least we're not debating the spelling of barbeque.

mjpmap · 07-09-2018, 03:50 PM

Michael Symon explained it pretty well on his show one afternoon. His take is the BBQ is a method of cooking, not the name of a food. He defined it as cooking over live coals, and was emphatic that sauce does not make something a BBQ. As I recall, he referred to gassers & electrics as grilling rather than BBQ. I believe that the term BBQ actually is the Americanization of term Barbacoa.

SlickRockStones · 07-09-2018, 05:52 PM

I’m with Pitbossjb in that anything cooked outside over charcoal be deemed BBQ. As a kid, our next door neighbor used to make grills out of beer kegs with rotisseries and mounted on grocery cart frames. He sold them on the side but Dad used a cast iron hibachi with a stainless grate for hamburgers, kebabs and top sirloin steaks that were cross hatched, doused in Worcestershire, grilled then slathered with Kraft! After the sirloin was all sliced up and served up, he got the steak juice and lambasted his baked potato. So to me, anything that’s got that smell I remember from those days is BBQ!

jermoQ · 07-09-2018, 07:05 PM

That is a very loaded question BUT I dont really consider there to be a minimum. I guess some hotdogs or sausages with some beans would be the very least we have done at home to call BBQ. But I know plenty of people who mean dogs and burgers when they say BBQ and over-the-top Q would be chicken.

07-09-2018, 10:46 AM	#36
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	BBQ in the south is pulled pork. That's what they served and what I would've expected. That said, I've lived in many different places and have low expectations and standards, especially when it comes to work food. Most of the places I've worked, bbq meant hot dogs on the grill, not even hamburgers. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

07-09-2018, 10:58 AM	#37
Bucknekked Full Fledged Farker Join Date: 07-04-18 Location: Gilbert, Arizona Name/Nickname : Terry	I grew up in a very plain jane place for food: the northwest. German food was as ethnic as it ever got. No spice, no heat, and not a lot of outdoor cooking outside of burgers and hot dogs. I've since lived all over the country and traveled all over the world : eating as I journeyed. Its helped open my eyes to great foods and cooking methods. Cooking = food + heat + time. BBQ is a form of cooking, so each of those elements is what gets varied for the individual dishes. If you play music and throw in a steel guitar, its probably country. If you cook meat, and use smoke and wood, its probably BBQ. __________________ Yoder YS640 Smoker on an [COLOR=DarkOrange]Orange[/COLOR] Competition Cart \| Large BGE \| Thermopro TP20 Dual Probe [COLOR=darkorange](Orange) [/COLOR] \| Thermapen MK4 (in[COLOR=darkorange] ORANGE[/COLOR], what else?) \|

07-09-2018, 11:14 AM	#38
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	Anything above or below the McRib __________________ -Jason I didn't choose D-Canoe life..........

07-09-2018, 11:40 AM	#39
BigThicket Full Fledged Farker Join Date: 03-04-18 Location: DeRidder, LA Name/Nickname : Brad	Meat + Smoke __________________ Instagram & Facebook: @bigthicketbbq So it goes - Vonnegut

07-09-2018, 11:55 AM	#41
pitbossJB is One Chatty Farker Join Date: 12-05-09 Location: Sandia Park,N.M. (land of entrapment) Name/Nickname : el jefe	When I was young, if it was cooked over charcoal outside on something that looked like a Weber, it was called BBQ'ing. I'm happy to have had further education on the subject, although for the time it was usually pretty good eatin' __________________ "It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle

07-09-2018, 10:01 AM	#33
BillATL Full Fledged Farker Join Date: 08-04-16 Location: Atlanta, GA	Moving from SC to GA I've been pretty disappointed with a lot of the barbecue here - especially in Atlanta. A lot of the places here served shredded up pork pre-mixed with a sickly sweet ketchup sauce and declared that, 'BBQ'. Sometimes they had ribs that they baked (or OMG boiled) then tossed on a hot grill to heat them up and caramelize some of that same sickly sweet ketchup sauce on them when you ordered. Thankfully this seems to be changing as people are starting to demand better quality from all of their restaurants. Growing up, barbecue was almost always chopped pork - either whole hog, butts or a mix of butts and shoulders. Some places had ribs, some places sold sliced bbq sandwiches, sides varied - but if you called yourself a bbq restaurant you sold chopped pork. We always made the distinction of grilled vs barbecue - barbecue was smoked low and slow. Now that I've been exposed to a lot of different traditions I like most any of them if they're done well but I still tend to think of barbecue as big hunks of meat that are smoked - but I'll happily eat some bulgogi seared over a fire at my table and not argue if you want to call it Korean BBQ.

07-09-2018, 10:34 AM	#35
Rusty Kettle Babbling Farker Join Date: 07-15-13 Location: Butler PA Name/Nickname : Hey you with the face!	Well if its based on how I grew up... My dad use to turn burgers to charcoal on a gasser. A cheap gasser. Clearly I am thankful for being re-educated. I didn't grow up with barbecue. I don't have any tradition that I grew up with. Pennsylvania, especially western pa, is not a traditional barbecue area. That being said it is catching on. 50 or 60 years from now the north east will have barbecue traditions. This is the infancy imo of barbecue in the North East. I figure bbq is smoked food. Hot and fast or low and slow with a rub on it. Sauce is optional.

07-09-2018, 12:12 PM	#42
kingjman Full Fledged Farker Join Date: 10-29-17 Location: Ham Lake, MN	Our local flunky sports station was ranting about this, and how regional the definition is....their stance was, anything off the grill is BBQ. Not sure where my line is....but I've never considered dogs, brats, or burgers BBQ. I've heard the phrase "we're having a BBQ" when it's really just a beer party. At least we're not debating the spelling of barbeque.

07-09-2018, 03:50 PM	#43
mjpmap is one Smokin' Farker Join Date: 03-31-15 Location: Wakefield, Va Name/Nickname : Mike	Michael Symon explained it pretty well on his show one afternoon. His take is the BBQ is a method of cooking, not the name of a food. He defined it as cooking over live coals, and was emphatic that sauce does not make something a BBQ. As I recall, he referred to gassers & electrics as grilling rather than BBQ. I believe that the term BBQ actually is the Americanization of term Barbacoa. __________________ Primo XL, Chargriller Smokin Pro, Master Forge gasser, Akorn cart model(wore it out & gave it away), Vision Diamond Cut B series, Rivergrill bowl, Jennair indoor gas grill:cop: Mike

07-09-2018, 05:52 PM	#44
SlickRockStones Take a breath! Join Date: 10-19-17 Location: Knoxville,Tn. Name/Nickname : Gary	I’m with Pitbossjb in that anything cooked outside over charcoal be deemed BBQ. As a kid, our next door neighbor used to make grills out of beer kegs with rotisseries and mounted on grocery cart frames. He sold them on the side but Dad used a cast iron hibachi with a stainless grate for hamburgers, kebabs and top sirloin steaks that were cross hatched, doused in Worcestershire, grilled then slathered with Kraft! After the sirloin was all sliced up and served up, he got the steak juice and lambasted his baked potato. So to me, anything that’s got that smell I remember from those days is BBQ!

07-09-2018, 07:05 PM	#45
jermoQ Babbling Farker Join Date: 10-28-14 Location: Mizzory Name/Nickname : Jeremy	That is a very loaded question BUT I dont really consider there to be a minimum. I guess some hotdogs or sausages with some beans would be the very least we have done at home to call BBQ. But I know plenty of people who mean dogs and burgers when they say BBQ and over-the-top Q would be chicken. __________________ 9 out of 10 cannibals agree...vegetarians taste better!