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(Washington Post)   Is barbecue dying? That question was at the center of a barbecue symposium held in mid-October in Oxford, Mississippi. Barbecue symposium? Question answered   (washingtonpost.com ) divider line
    More: Silly, Mississippi, mid-October, pork ribs, big tent, University of Mississippi, southern culture, SFA, John T. Edge  
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4381 clicks; posted to Main » on 07 Nov 2012 at 9:26 AM (3 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



186 Comments     (+0 »)
 
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2012-11-07 10:01:22 AM  

The Southern Logic Company: I would make something more like Georgia/NC style. Not very good with the brisket like Texans are.


Very true Pulled Pork is much more forgiving than brisket. I was successful my 1st time out with Boston Butt. Brisket on the other hand took many tries before I got something edible.
 
2012-11-07 10:01:55 AM  
I hope a lot of people decide that barbeque is dying. Sell me your slightly used Big Green Eggs cheaply.
 
2012-11-07 10:03:21 AM  
Also


i478.photobucket.com 


Best thing to come out of Texas and end up in So Cal.
 
2012-11-07 10:04:07 AM  

Dancin_In_Anson: [sphotos-a.xx.fbcdn.net image 850x633]

Ft Bend County (Tx) style brisket. Salt and pepper only and 14 hours of slow pecan smoke...

sphotos-a.xx.fbcdn.net

Righteous.


All that work and then you just hack it up with one of them Japanese hatchets? Just wrap it up in a Communist flag and boil it in a Chinese-made crockpot for 12 hours while you're at it. Sheesh!

///that's how I troll...
///seriously...that's making my mouth water!
 
2012-11-07 10:04:31 AM  

Devolving_Spud: [img.ehowcdn.com image 400x269]

I don't understand how those mouthbreathing, wood-burning, Mountain Dew guzzling Texans or North Carolinians can call what they do BBQ. If it didn't come from a gas grill, just feed it to the dogs.

///take notes, PocketNinja


*Rips Devolving_Spud's head off, farks his windpipe in the name of Kansas City.*
 
2012-11-07 10:04:47 AM  

Mid_mo_mad_man: Civil_War2_Time: ArcadianRefugee: texdent: It lives strong in Texas.

Yeah, if you call that barbecue.

The thing is...Texans don't move too often to KC, Memphis, or anywhere else to cook BBQ there.

Their champ BBQers move here to try and show US how it's done.

So, we get 5-10 awesome places in each big city here that are diverse, and have other ways of cooking BBQ that you can choose from.

Texas really is the melting pot of American BBQ. On top of that, add Mexican Barbecoa into the mix = Total. Win.

The only real BBQ contest is the American Royal in KC. Sorry you were informed of this


The only real BBQ contest is the American Royal in KC. Sorry you weren't informed of this before
/ heck I eat better BBQ in the parking lot tailgating at the K then I've had anywhere in Texas
 
2012-11-07 10:05:58 AM  

d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?


Got the pig in the ground, got the beer on ice
And all my rowdy friends are coming over tonight

/yes, slow cook Wilbur in a pit
 
2012-11-07 10:09:09 AM  

Tom_Slick: The Southern Logic Company: I would make something more like Georgia/NC style. Not very good with the brisket like Texans are.

Very true Pulled Pork is much more forgiving than brisket. I was successful my 1st time out with Boston Butt. Brisket on the other hand took many tries before I got something edible.


I can get something approaching smoked, slow cooked brisket. It just isn't very flavorful and I can get much better from some BBQ joints locally (Fox Brother's BBQ). I make mean pulled pork, whole hog pulled pork and ribs though. I just pretty much gave up on brisket by virtue of not growing up around it, hence I am not familiar with it. I can poke ribs and a pork shoulder with my finger and know how much longer it has left, not so much with brisket
 
2012-11-07 10:10:34 AM  

d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?


I've been subbed to these guys for a long time. They post some amazingly good and easy to follow recipes. Everything from a basic bacon cheeseburger to crawfish cornbread and whole alligator.

Link
 
2012-11-07 10:12:33 AM  

Coach_J: My brand new smoker and I say "hells no". Bring on the T-giving turkey...double smoked, apple/honey brined turkey on the menu.

/KC bbq sucks
//Real bbq doesn't need sauce
///Oh no he didn't
////That's right bbq snob thread biatches


read bbq aficionados appreciate the flavors from every region and incorporate them into the que and don't let regional upbringing force them into having such narrow minded opinions

(captain of a championship competition bbq team, owner of an offset and 22.5 WSM)
 
2012-11-07 10:12:38 AM  

Pocket Ninja: What a stupid question. I barbecued some hot dogs and burgers just the other day, even threw on some shish ka bobs for good measure.


you're gooooooooooooooooooooooooooood.
 
2012-11-07 10:13:50 AM  

Civil_War2_Time: Texas really is the melting pot of American BBQ. On top of that, add Mexican Barbecoa into the mix = Total. Win.


I think of st louis as the melting pot: it's right at the beef/pork divide. Texas is pretty much all beef.

But I am intrigued at the Barbecoa. I never gave it much thought, but I am willing to bet that Mexicans have a pretty solid BBQ tradition. Tell me more.
 
2012-11-07 10:13:58 AM  

Deacon Blue: d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?

Got the pig in the ground, got the beer on ice
And all my rowdy friends are coming over tonight

/yes, slow cook Wilbur in a pit


Pork is not BBQ. Ribs and brisket esp burnt ends
 
2012-11-07 10:14:48 AM  

Pocket Ninja: What a stupid question. I barbecued some hot dogs and burgers just the other day, even threw on some shish ka bobs for good measure.


Veggie/tofu kabobs, I hope...
 
2012-11-07 10:15:00 AM  

Coach_J: My brand new smoker and I say "hells no". Bring on the T-giving turkey...double smoked, apple/honey brined turkey on the menu.

/KC bbq sucks
//Real bbq doesn't need sauce
///Oh no he didn't
////That's right bbq snob thread biatches


Yep. I'm on board. I've been put in charge of the T-day Turkey for the last 7 years (to serve ~20 people). I do it the same way, except either brown sugar or REAL maple syrup as the sweetener in the brine/baste. I've also been using a combo of applewood, cherrywood, and a touch of mesquite in the big box smoker. Since I usually smoke two turkeys for around 8-10 hours, I'll usually do them a bit differently than each other. They are a huge hit. SOOOOOO much better than throwing it into an oven. Good luck with yours this year!
 
2012-11-07 10:15:05 AM  

The Southern Logic Company: Tom_Slick: The Southern Logic Company: I would make something more like Georgia/NC style. Not very good with the brisket like Texans are.

Very true Pulled Pork is much more forgiving than brisket. I was successful my 1st time out with Boston Butt. Brisket on the other hand took many tries before I got something edible.

I can get something approaching smoked, slow cooked brisket. It just isn't very flavorful and I can get much better from some BBQ joints locally (Fox Brother's BBQ). I make mean pulled pork, whole hog pulled pork and ribs though. I just pretty much gave up on brisket by virtue of not growing up around it, hence I am not familiar with it. I can poke ribs and a pork shoulder with my finger and know how much longer it has left, not so much with brisket


I like the delicate interplay between your post and your screenname.
 
2012-11-07 10:17:51 AM  

Mid_mo_mad_man: Mid_mo_mad_man: Civil_War2_Time: ArcadianRefugee: texdent: It lives strong in Texas.

Yeah, if you call that barbecue.

The thing is...Texans don't move too often to KC, Memphis, or anywhere else to cook BBQ there.

Their champ BBQers move here to try and show US how it's done.

So, we get 5-10 awesome places in each big city here that are diverse, and have other ways of cooking BBQ that you can choose from.

Texas really is the melting pot of American BBQ. On top of that, add Mexican Barbecoa into the mix = Total. Win.

The only real BBQ contest is the American Royal in KC. Sorry you were informed of this

The only real BBQ contest is the American Royal in KC. Sorry you weren't informed of this before
/ heck I eat better BBQ in the parking lot tailgating at the K then I've had anywhere in Texas


The top two contestants at that event this year were from California and Arkansas, respectively. So, you're saying garbage BBQ is your preference?
 
2012-11-07 10:19:53 AM  
I hope BBQ is dead .... because if its not, it will scream when you throw it on the hot grill.
 
2012-11-07 10:20:24 AM  
Ribs from our annual Halloween party..

i50.tinypic.com
 
2012-11-07 10:20:28 AM  

The Southern Logic Company: /My dream is to open a BBQ restaurant in a foreign country
//Germany?


Pork BBQ, perhaps. They would certainly embrace the chicken and sausage offerings. I think pork BBQ would do well. The lack of boiling of the beef would confuse them. Germans do terrible things to beef.
 
2012-11-07 10:21:46 AM  

fireclown: Civil_War2_Time: Texas really is the melting pot of American BBQ. On top of that, add Mexican Barbecoa into the mix = Total. Win.

I think of st louis as the melting pot: it's right at the beef/pork divide. Texas is pretty much all beef.

But I am intrigued at the Barbecoa. I never gave it much thought, but I am willing to bet that Mexicans have a pretty solid BBQ tradition. Tell me more.


I can't tell you more. I'm only 1/4 Mexican, but date mostly Mexican girls whose families don't tell grilling secrets to 1/4 "Gringos." There is Google, though. There are some awesome recipes out there.
 
2012-11-07 10:22:11 AM  

Eddy Gurge: Ribs from our annual Halloween party..


Nice Smoke Ring you must have been sober when you started cooking.
 
2012-11-07 10:24:13 AM  
Bought some wood for Texas-style BBQ.

timberrocklandscapecenter.com
 
2012-11-07 10:24:18 AM  

Tom_Slick: Nice Smoke Ring you must have been sober when you started cooking.


Yep. I've learned my lesson. I waited until the ribs, beans, wings and butts were done before getting blotto :)
 
2012-11-07 10:26:03 AM  

Dancin_In_Anson: [sphotos-a.xx.fbcdn.net image 850x633]

Ft Bend County (Tx) style brisket. Salt and pepper only and 14 hours of slow pecan smoke...

[sphotos-a.xx.fbcdn.net image 850x633]

[sphotos-a.xx.fbcdn.net image 850x633]

Righteous.


My literal, out-loud reaction to your second picture: "GOD Da.... *sputter*"

I also have to hand it to this thread, given the tone of the day/week/month: it appears that we are dealing with nothing but good-natured trolling in here.

I assure you that I'd be happy to eat any region's slow-cooked bbq as long as it wasn't dried out or drowning in sauce. Some sauce is not a problem. I live in Charleston, SC and get to enjoy the melting pot of styles around here, although it is a Bible-Belt melting pot that doesn't get a lot of TX or KC influence.
 
2012-11-07 10:26:17 AM  

Eddy Gurge: Yep. I've learned my lesson. I waited until the ribs, beans, wings and butts were done before getting blotto :)


That is a problem, if you start drinking when you light the fire, by hour 6 you are saying "Now That's a Fire"
 
2012-11-07 10:31:58 AM  

Mr Guy: This is why it's important to reject sin in all forms, including things like putting tomato on barbeque. Boars even SMELL like vinegar, so that we may know Eastern Carolina Barbeque is the will of God.


Nasty stuff; give me Memphis style BBQ any day over that watery Eastern Carolina stuff.

/not so keen on Lexington style BBQ either
//better than vinegar based though
 
2012-11-07 10:32:20 AM  

Coach_J: /KC bbq sucks
//Real bbq doesn't need sauce
///Oh no he didn't
////That's right bbq snob thread biatches


/pats you on the head
 
2012-11-07 10:35:00 AM  
Instructions for Yankees seeking BBQ.
Drive in a southerly direction until the peole outnumber the trees, and keep going until you see crosses everywhure. Get out of the car just past the 10000th Baptist church you pass, and look around. See all those huge fat asses? That means you are getting warmer. Now sniff the air.
Do you smell it?
Right. Look for signs on churches advertizing BBQ supper. Bonus if its an old worn, and often used sign.
If you show up and find out you're at a Black Church, and you are white, just tell them you are the Sterns.
If you show up at a White Church and you are black, RUN!
 
2012-11-07 10:36:23 AM  
I've had this little baby in my backyard for quite a few years.
/not sure how to turn her on


i221.photobucket.com
 
2012-11-07 10:38:34 AM  
Crock pot + BBQ sauce + chicken or brined boston butt + time = yum
 
2012-11-07 10:38:43 AM  

Mid_mo_mad_man: Deacon Blue: d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?

Got the pig in the ground, got the beer on ice
And all my rowdy friends are coming over tonight

/yes, slow cook Wilbur in a pit

Pork is not BBQ. Ribs and brisket esp burnt ends


Which side did your state fight on? Yankee sympathizers have no right to any opinion on bbq

/what's really cool is going to different states and trying their versions on bbq. I've had it from Texas to North Carolina. It's all good.
 
2012-11-07 10:40:24 AM  

vudukungfu: Instructions for Yankees seeking BBQ.
Drive in a southerly direction until the peole outnumber the trees, and keep going until you see crosses everywhure.


Don't need to drive that far South, just upstate NY:

Brooks House of BBQ
 
2012-11-07 10:41:19 AM  
I'll eat any region/version of low and slow smoked meat. Cow, pig, poultry whatever. I've said it before and I'll say it again in BBQ threads:. I've known pit-masters who could make your work-boot taste like heaven after they've used their BBQ mojo on it.Eat the meat!!!
 
2012-11-07 10:41:26 AM  

Well I use Mac/Linux...: d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?

I've been subbed to these guys for a long time. They post some amazingly good and easy to follow recipes. Everything from a basic bacon cheeseburger to crawfish cornbread and whole alligator.

Link


Those guys are awesome! I smoked my first slab of ribs a few months ago (on a gas grill, mind you) following their guidelines and it came out restaurant-quality. These are the kind of people I'd love to have as neighbors.
 
2012-11-07 10:42:34 AM  
All I know is the next idiot that tells me how they make pulledpork in the crock pot is getting a foot in the codpiece.
 
2012-11-07 10:43:00 AM  

Deacon Blue: Mid_mo_mad_man: Deacon Blue: d-fens99: Where's a good source for actual BBQ recipes? I grill a lot, but its not the same thing to my understanding. BBQ is low temp and slow cooking times, yes?

Got the pig in the ground, got the beer on ice
And all my rowdy friends are coming over tonight

/yes, slow cook Wilbur in a pit

Pork is not BBQ. Ribs and brisket esp burnt ends

Which side did your state fight on? Yankee sympathizers have no right to any opinion on bbq

/what's really cool is going to different states and trying their versions on bbq. I've had it from Texas to North Carolina. It's all good.


Study your history youngster. Missouri was a slave state that did vote to leave the Union. We were kept in by a federal government that forced the elected government into exile. My ancestors were bush whacking back then tyvm
 
2012-11-07 10:46:07 AM  
is BBQ dying? fark no. Growing up in the north east we only grilled ever and everyone I knew only grilled but now you will go to a BBQ and people are actually slow cooking stuff. But grilling is cool too so I am sure that is spreading into ares where they always BBQ
 
2012-11-07 10:46:56 AM  

enry:
Brooks House of BBQ


No love for the Crescent Beach place in Rochester?
 
2012-11-07 10:47:52 AM  
In Texas the TV commercial explains the purpose of BBQ sauce:

If you believe you need some, you drink it straight from the bottle.

The BBQ will never need it.
 
2012-11-07 10:49:07 AM  
Dying? Hell, it's just become really popular with the Yankees.

/even though they think "Famous Dave's" is what barbecue should be like
 
2012-11-07 10:49:31 AM  
Barbecue isn't dead at all! I did a brisket and a rack of short ribs last weekend, as a matter of fact. Now, I don't have one of those fancy smokers you guys are posting pictures of, but with my technique you can get something that's pretty much the same with just a cast-iron frying pan and a stove top. Plus, it only takes an hour or so, which is so much more time efficient! If you really want that smoky flavor, just microwave some sawdust--there's a house being built next door, I can go get handfulls of if when they cut the two-by-fours up. Tastes just the same, far as I can tell.

I felt dirty typing that
 
2012-11-07 10:52:12 AM  

vudukungfu: enry:
Brooks House of BBQ

No love for the Crescent Beach place in Rochester?


Never been, but I will give props to Dinosaur BBQ (friend recommended it). And Firefly's in MA. I'm originally from the Capital District and my now-wife went to Hartwick, so I got a lot of exposure to Brooks.
 
2012-11-07 10:53:24 AM  
I love BBQ threads because it's one a few topics that will generate 500 passionate posts. I only think Star bores vs Star Trek would bring more fiery posts

/ KC is the best BBQ
// Trek is better.
///best BBQ I ever had was made by a tailgater 2011 opening day at Kauffman Stadium
 
2012-11-07 10:56:22 AM  
The FA makes a good point: BBQ, while very popular, is definitely becoming a homogenous idea. In the Southeast alone, there are at least a dozen distinctly regional styles of BBQ. There are three in NC, three in SC, two in GA and at least two in TN. When you talk to people in a region about BBQ, they will talk about their style. But this is rapidly changing, especially in metropolitan areas that have people who come from other parts of the country. They know Texas and Kansas City style and have never heard of a Southern hickory/oak/pecan smoked shoulder with a mustard- or vinegar/pepper-based sauce. So BBQ places, which should be shacks, are becoming up-scale and serving something that is kind of a fusion of styles or more resembles something you'd get in a bottle at the supermarket. To a Southerner or a Texan, what they serve is not BBQ.
 
2012-11-07 10:59:44 AM  
www.epicurious.com

/Approves
 
2012-11-07 10:59:52 AM  

enry: Don't need to drive that far South, just upstate NY:

Brooks House of BBQ


I'm intrigued.

Is this going to be the real deal, or is this going to be another Dinosaur "Barbecue" situation?
 
2012-11-07 10:59:59 AM  

Civil_War2_Time: Bourbon, brisket, AND beer? That looks like a pretty good day.


Bulleit Rye, thanks!

Devolving_Spud: All that work and then you just hack it up with one of them Japanese hatchets? Just wrap it up in a Communist flag and boil it in a Chinese-made crockpot for 12 hours while you're at it. Sheesh!

///that's how I troll...
///seriously...that's making my mouth water!


Tyler Florence knives. They're ok but mamarita likes the magnetic holders...The brisket came out pretty damn good too. I'm more of a rib guy though.

sphotos-b.xx.fbcdn.net

factoryconnection: I assure you that I'd be happy to eat any region's slow-cooked bbq as long as it wasn't dried out or drowning in sauce.


I have a good sauce recipe that I use on occasion. When doing ribs, I'll brush some on half of the ribs with about an hour to go and leave the other half dry and I'll put a bottle on the table for those that like it. My whole philosophy is if it tastes good to you who am I to tell you different? Lets eat, drink and enjoy!
 
2012-11-07 11:01:11 AM  
i own a beautiful weber bbq, and carcoal smoker at my house
we custom built a wood smoker for the cottage
loves me some bbq
yes i'm a fattie
 
2012-11-07 11:01:11 AM  

enry:
Never been, but I will give props to Dinosaur BBQ (friend recommended it). And Firefly's in MA. I'm originally from the Capital District and my now-wife went to Hartwick, so I got a lot of exposure to Brooks.


Stuck in Vermont here.
Once in a while we get one that opens and everyone raves and line up around the block for a few months, then the novelty wears off and they go out of business. I always, as a rule, wait one year for a place to settle in and work the kinks out. Never been to a place that has decent sole slaw, well, except the place I used to work at, because they still use my recipie, which I got from my dad, and he got it from his mom, who was this nice little old black jewish lady from Virginia. I only say nice because I'm afraid she'll rise from the dead and take a switch to my ass like she did when she was alive.
 
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