tubashaman2 visits bloke's place!

[circusboy]

The BBQ belt: a swath with this line at its core:

http://www.mapquest.com/maps?1c=Memphis ... :f:EN:M:/e

A favorite:

[Rick Denney]

The BBQ belt: a swath with this line at its core:

A favorite:

Dude, shrink your photos before you link to them. I have a nicely high-res screen and still could only see a quarter of the image without scrolling all over the place. It makes it impossible to read complete sentences without scrolling when you display such large pics.

Rick "for whom this is a pet peeve" Denney

[Rick Denney]

The only thing with the silly and long-standing Texas situation is this; If you call grilled beef "barbecue", do you call milk "whiskey"?

GRILLED?

ANATHEMA!

Rick "if you think Texas barbecue is grilled, then you haven't eaten it" Denney

(And on the subject of pork, I like pork barbecue just fine. I like it in sausage, I like the ribs. I'm not as much a fan of chopping it up and burying it in sauce, because then alI you taste is the sauce. But there's nothing wrong with pork.

But in my experience, you can get both pork and beef brisket in Texas barbecue joints, but in Memfuss or the Carolinas or Virginia, there is only pork. I see cows--I just wonder what they use them for. Their steaks suck, they don't use it for barbecue, and these are not dairy cows. I don't think they are pets, either. Beats me what they use them for.)

[imperialbari]

Moving lawns.

[tbn.al]

I see cows--I just wonder what they use them for. Their steaks suck, they don't use it for barbecue, and these are not dairy cows. I don't think they are pets, either. Beats me what they use them for.)

We grass feed them until they are 600 lbs or so and then sell them for a profit to Texas feed lots where they confine them in a small space, feed them extroidinary amounts of chemically laced grain, kill them, cut them into little pieces, subject them to extremely high heat for a very short time and sell them back to us for a huge profit.

[k001k47]

Come down to mexico and I'll show you how to eat a pig. (and maybe have a heart attack in the process)

[Rick Denney]

The best plate of barbecue you can get has (always) a small rack of pork ribs, a link of pork sausage and large portion of beef brisket.

And the congregation said "Amen!"

Rick "using sauce only for inferior meat that requires it" Denney

[djwesp]

Alrighty... you Texas tuba guys. I have a proposition for you.


Go to this place:


Craig's BBQ http://roadfood.com/Restaurant/Reviews/2453/craigs" target="_blank
DeValls Bluff, AR (The Delta, not too far from ma'amphus/memphis)
Order 2 Pork Sandwiches, Hot.
Order 1 Full Rack, Regular.
Get one fried pie from the Family Pie Shop, across the street

If you go there and leave still thinking Texas BBQ is "superior", perhaps even still BBQ, I will
PAY FOR THE FOOD PLUS PAY FOR ONE FULL TANK OF GAS IN WHATEVER VEHICLE YOU TOOK THERE.

I am willing to put my money where my mouth is on this one. It is the best of the best.

[Rick Denney]

Order 2 Pork Sandwiches, Hot.
Order 1 Full Rack, Regular.
Get one fried pie from the Family Pie Shop, across the street

You're missing the point. The problem with what you suggest is not that it would not be good, but that it would not be a complete meal.

Rick "where's the beef?" Denney

[djwesp]

Order 2 Pork Sandwiches, Hot.
Order 1 Full Rack, Regular.
Get one fried pie from the Family Pie Shop, across the street

You're missing the point. The problem with what you suggest is not that it would not be good, but that it would not be a complete meal.

Rick "where's the beef?" Denney

If you are implying beef makes the meal, i'm going hungry quite frequently.

[The Big Ben]

[
The best plate of barbecue you can get has (always) a small rack of pork ribs, a link of pork sausage and large portion of beef brisket. It must have a rub on it and it must be smoked properly, meaning that a char grill is where hamburgers and steaks are cooked and might be in the same building, but has about as much to do with the actual barbecue process as a pane of window glass or a handful of pea gravel. Molasses-based sauce that is pretty hot is a very nice option.

I can see why you are known as "The Elephant".

[Rick Denney]

If you are implying beef makes the meal, i'm going hungry quite frequently.

I'm not implying it, I'm saying it. If you are going to compare anything the Texas-style barbecue, beef brisket is how Texas barbecue should be represented. Doing otherwise misses the point.

Rick "who doesn't eat barbecue very often, especially in benighted Virginia" Denney

[jenkinsmd]

To further steer this topic off course: http://www.youtube.com/watch?v=6ubTQfr_ ... A3&index=9" target="_blank (The BBQ Song)

[Eric B]

If it can be killed, it can be grilled...that's their motto.

' pass.

mmmmm...possum on the half shell

[tubafatness]

If it can be killed, it can be grilled...that's their motto.

' pass.

If you want some different types of meat, go here

Hot Doug's
The Sausage Superstore and
Encased Meat Emporium
3324 North California, Chicago, IL, (aka, between Addison and Belmont)

I've always wanted to try their gator sausage.

Aaron

[Donn]

I'm not a big sausage fan....however,

Joe, anything can be barbecued.

I've BBQ'd corn, potatoes, onions...you name it.

Where "barbecue" = "outdoor grill", right? We're going to a gathering tomorrow where we expect to find salmon and "black cod" on one or more outdoor grills, and if the grill is hot 10 minutes grilling time will be more than enough for either of these species. We might call that "barbecued salmon" up here, but that's not really correct, is it? Doesn't barbecue mean longer cooking time, than you'd use with salmon - or corn? Or sausage?

[Todd S. Malicoate]

Where "barbecue" = "outdoor grill", right? We're going to a gathering tomorrow where we expect to find salmon and "black cod" on one or more outdoor grills, and if the grill is hot 10 minutes grilling time will be more than enough for either of these species. We might call that "barbecued salmon" up here, but that's not really correct, is it? Doesn't barbecue mean longer cooking time, than you'd use with salmon - or corn? Or sausage?

Down around here, yeah..."barbecue" equals "outdoor grill" for many folks. And yeah, they would call that "barbecued salmon."

Not sayin' it's "right" or "wrong"...just sayin'. I lean toward the "barbecue" equals slow cooked, preferably in a pit.

Todd, who likes both pulled pork and brisket, but boils and simmers his sausage.

[Lew]

The best Bar-b-que is still at:

http://www.dreamlandbbq.com/default.aspx?id=46" target="_blank (but only at the original in Tuscaloosa, even though they've prettified it)

or

http://www.buzandneds.com/#/home/" target="_blank

[iiipopes]

Just about anything can be grilled. Not everything can be bar-b-que'd.

It doesn't help that on one of the digital PBS channels that a particular cooking show about all forms of grilling is not called a grilling show, but is called by the misnomer "Bar-B-Que U" (as in "university," meaning a "school of cooking" show.)

I agree with the previous poster. I grill often, and I grill a varied menu. I do not have the appropriate slow cooking apparatus to properly prepare bar-b-que. In a review of various food and cooking sites and their respective definitions, these two seem to summarize the concepts:

"Barbecue - to roast meat slowly over coals on a spit or framework, or to roast in an oven, basting intermittently with a special kind of sauce."

"Grill - 1. To cook on a grill. 2. Cooking equipment in which the heat source (gas, charcoal, hardwood or electric) is located beneath the rack on which the food is placed; it is generally not enclosed, although it can be covered."

Now, if you're really careful and have a lot of time and patience, a large backyard grill can be set up with indirect coals for a slower cooking, approaching bar-b-que. But you better get your chimneys of charcoal going a few hours before you want to eat, have a second chimney full ready to add half way through, and the meat needs to be prepared properly to cook properly as well.

There are also items in addition to a backyard grill, like the small "eggs" and "smokers" that can cook meat slowly, but they also take time.

The bottom line, however and whatever your regional preference:

Bar-b-que = slow cooked over low temperature with indirect heat with your preference as to preparation and application of seasonings and/or sauces to the meat.

Grilling = relatively quick cooking over direct heat, searing the meat so it retains its own juices and flavors, again, with your choice of seasonings, marinades or other prep.

Most backyard chefs grill, and many grill well. Very few properly bar-b-que. I am competent to grill decent food for a small to medium sized group of people, and I have the appropriate appliances and utensils for the same. I am not experienced in the art of making fine bar-b-que, and I do not have the appropriate appliances or other rigging for such.

[MaryAnn]

There is nothing that gets Tubenet going so much as the discussion of foodstuffs that are the cause of the shape of tuba players worldwide.

MA