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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 186
    More: Silly, Mississippi, mid-October, pork ribs, big tent, University of Mississippi, southern culture, SFA, John T. Edge  
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4346 clicks; posted to Main » on 07 Nov 2012 at 9:26 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-11-07 11:03:21 AM

vudukungfu


Never been to a place that has decent sole slaw


Do you know how difficult it is to make decent slaw using shoe parts and fish?


:-)
 
2012-11-07 11:05:26 AM

Mid_mo_mad_man: / heck I eat better BBQ in the parking lot tailgating at the K then I've had anywhere in Texas


you must love the smell of a septic tank son
 
2012-11-07 11:08:30 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.


Oh baby! That's the stuff! My favorite. I have a 9lb ham in my smoker right now, over apple wood from my trees. Not traditional BBQ, but a delicious way to do ham. With a bourbon glaze brushed on in the last hour. With mashed potatoes and veggies tonight, then ham biscuits the rest of the week.

/7 hrs to go!
 
2012-11-07 11:09:01 AM

santadog: Salt Lick, I love you so.
[imageshack.us image 320x213]


I went there for my first time last night and it was amazing. Probably the best brisket I've ever had (we made sure to ask for the burnt ends). I'm normally not even a brisket fan but I could not stop eating the stuff. I did the all you can eat and I am still kinda full this morning. Definitely going to have to stop in there every time I go to visit my Austin office.

We also stopped by the winery first and much to my amazement a few of their wines were really good too. The BBQ White, the GSM and the Sangiovese were all great for the price point. The GSM was really a perfect complement to the food. I say that as someone who goes to Napa for wine tasting almost every month.

All in all a wonderful experience.
 
2012-11-07 11:10:00 AM

Englebert Slaptyback:
Do you know how difficult it is to make decent slaw using shoe parts and fish?


:-)


I see what I did there.
Never change Bubba's recipie.
She might just come back from the dead now.
 
2012-11-07 11:12:11 AM

loonatic112358: Mid_mo_mad_man: / heck I eat better BBQ in the parking lot tailgating at the K then I've had anywhere in Texas

you must love the smell of a septic tank son


Why yes I do.
 
2012-11-07 11:13:54 AM

BunkyBrewman: Dying? Hell, it's just become really popular with the Yankees.

/even though they think "Famous Dave's" is what barbecue should be like


They don't, really, but Famous Dave's is often the best example around.

Philly's like that. I've never seen a city with so many black people and such terrible BBQ.

\And such terrible pizza with so many Italians
\\On the upside, you can find perfectly cromulent Ethiopian.
 
2012-11-07 11:15:56 AM
Anywho, you must dissolve sugar in the cider vinegar prior to adding it to extra heavy mayo.
I find it helps to shock the cabbage in icewater, bit of lemon juice, and drain well for longer shelf life. And yes, celery seeds. fresh, and slightly warmed in a pan to draw the oil. White pepper.
 
2012-11-07 11:18:21 AM

MissMechante: I have a 9lb ham in my smoker right now, over apple wood from my trees.


I use apple wood on swine almost exclusively. If I don't use apple, I'll use pecan and occasionally hickory. A friend cut down an apricot and a plum this summer...I'll give them a whirl just to see what happens.

Mesquite is the choice for everyone out here on everything (it's very plentiful) but I limit it to beef only.
 
2012-11-07 11:30:56 AM

freewill: 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?


Never been to Dinosaur, so I can't really compare. I will relate this CSB:

Co-worker was driving through the area and asked me if I knew of anyplace to stop. I recommended Brooks and told him if he stopped there to get me a few bottles of their sauce. Upon his return, he gave me the bottles and I asked how much I owed him. He replied "Nothing. Telling me about that place was worth it."

I only get the 1/2 chicken meal and it's a vinegar base.
 
2012-11-07 11:33:51 AM
The pork butt I just bought for our smoker screams "no"
 
2012-11-07 11:34:48 AM

factoryconnection: 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.


Amen. I think the last few months have taken a toll on all of us. It's over. Everyone take a breath, raise a glass, enjoy some good food and enjoy the holidays with your friends and family!

///as long as we all agree New York has the best pizza....
 
2012-11-07 11:38:51 AM
I don't really cook anything, but would like to mention that Jack's Barbecue in Nashville has some darn good food.
 
2012-11-07 11:39:37 AM

thecpt: There's only one BBQ joint in my new neck of the woods (northeast) and I tried 4 different menu items....NOTHING WAS CRISPY.


If you find yourself near Albany go to Dinosaur BBQ. I think it's in Troy. It's ok. Not as good as the little trailer down the road from me that sells BBQ but for the area it is passable.

Also, why is it so damned hard to find good Mexican food in the North East. Lots of good Indian (dot, not feather) joints and Greek food but it's a desert for anything that reminds me of the south. Which is being able to find Mexican joint (they work in the poultry plants), a BBQ joint (they complain about the Latinos stealing the jerbs), and either a pizza or Chinese place (not sure why the guidos and chinks are here but hey, they cook ok) every three towns.
 
2012-11-07 11:42:35 AM

Mid_mo_mad_man: Aslong as KC style exists I'm ok
/


Hell yeah. Just got a bottle of Kraft KC style, shiat is so good.
 
2012-11-07 11:47:25 AM
The hipsters waiting in line at Franklin Barbeque in Austin tell me that barbeque isn't immune from general hipster douchebaggery. The quality of the food tells me that BBQ will do just fine.
 
2012-11-07 11:47:40 AM

This text is now purple: 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.


Texas beef BBQ at least claims to be a German style (if you ask Kreuz Bros. anyway).
 
2012-11-07 11:53:01 AM

LandOfChocolate: 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?

The Virtual Weber Bullet is how I initially learned


^Truth spoken here^
 
2012-11-07 11:53:29 AM
Give me my Memphis style dry rub or give me death.

A couple years ago a new BBQ joint opened up in the next town over. Hadn't heard great things, but the missus and I being big Rib fans wanted to try it out. We're in North Mississippi and we all love our ribs dry rub, being close to Memphis and all. Order our plate and when it gets there it has the sweetest sauce poured all over the ribs and everything else on the plate. Made it almost inedible. Didn't have anywhere on the menu that it would be that way either. We stomached it, paid, and left. When they asked us what we thought, we told them that we weren't impressed with the food, but the service was fantastic. That place had a fire in the kitchen 3 months into being opened. Re-opened about 6 months later and was only open for 4 months before it was closed again.

TL;DR: Don't put sweet sauce on a Mississippi man's BBQ.
 
2012-11-07 11:53:49 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.


That's referred to as grilling. Barbeque is slow cooking by indirect heat.
 
2012-11-07 11:57:50 AM

LegLamp: 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.


That's the truth. Some of their stuff looks so good, it's actually painful to watch.
 
2012-11-07 11:58:47 AM

Devolving_Spud: ///take notes, PocketNinja


Saying "take notes, PocketNinja" after attempting to type something humorous is like telling Stephen Hawking to shut up so you can tell him about gravity.

SweetBluebonnet: 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.

That's referred to as grilling. Barbeque is slow cooking by indirect heat.


Holy crap, where do these people come from?
 
2012-11-07 12:05:37 PM
As long as most people's version of barbecue involves them miscooking their meat, then drowning the brick in nasty sauce to cover that fact, then yes, barbecue is dying.
 
2012-11-07 12:09:35 PM
www.frumpyfoodie.com
Big Green Egg - accept no subistute. Low and Slow - I fire it up Saturday morning, drink beer while and watch football the Boston Butt cooks - both of us are done 18 hours later
 
2012-11-07 12:11:27 PM

enry: freewill: 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?

Never been to Dinosaur, so I can't really compare. I will relate this CSB:

Co-worker was driving through the area and asked me if I knew of anyplace to stop. I recommended Brooks and told him if he stopped there to get me a few bottles of their sauce. Upon his return, he gave me the bottles and I asked how much I owed him. He replied "Nothing. Telling me about that place was worth it."

I only get the 1/2 chicken meal and it's a vinegar base.


On the list, then.

/ Binghamton.
// From downstate Illinois, halfway between Kentucky and Missouri. Let's just say it left me picky about barbecue.
 
2012-11-07 12:19:37 PM
Cold. Dead. Hands.
 
2012-11-07 12:20:12 PM

santadog: Salt Lick, I love you so.
imageshack.us

I want to go to there.

enry: 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

Holy moley, I almost went there for lunch today!

Rubbin' Butts in Cobleskill was given two thumbs up by my Southern-experienced husband:
s3-media2.ak.yelpcdn.com

 
2012-11-07 12:21:33 PM

Mandapants: santadog: Salt Lick, I love you so.
[imageshack.us image 320x213]

I want to go to there.

enry: 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

Holy moley, I almost went there for lunch today!

Rubbin' Butts in Cobleskill was given two thumbs up by my Southern-experienced husband:
[s3-media2.ak.yelpcdn.com image 301x206]


Will give it a try. Thanks for the tip.
 
2012-11-07 12:24:53 PM

Dancin_In_Anson: 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 image 717x960]

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!


DAMN! We may disagree in some philosophical (read: pointless) matters, but dude that looks absolutely amazing! SOLD!
 
2012-11-07 12:24:56 PM
Only dying among hipsters; good riddance.
 
2012-11-07 12:26:05 PM
Barbecue "died", bacon is/was next, and who knows what tomorrow's hipster-foodie fashion fad will be. The Griddler?
 
2012-11-07 12:27:26 PM
t2.gstatic.com 
If you find yourself near Bristol, TN go here. The beef BBQ sandwich is the best thing I've ever eaten. I'll be going here for my pregame meal on Saturday. (just avoid it during race weekend)
 
2012-11-07 12:30:04 PM

santadog: Salt Lick, I love you so.
[imageshack.us image 320x213]


I need to get back there. So good.
 
2012-11-07 12:39:13 PM

Allen. The end.: DAMN! We may disagree in some philosophical (read: pointless) matters, but dude that looks absolutely amazing! SOLD!


If you find yourself anywhere near the Greater Abilene, Texas metropolitan area, let me know. There will be Q and beer!
 
2012-11-07 12:40:25 PM

The Southern Logic Company: Dying? Maybe in the context that the food was born in. Take the least popular, most available and generally cheapest cuts of meat and smoke/slow cook for hours to taste awesome. It was done out of necessity and time wasn't a factor.

Time being a factor now for most people, and the willingness to pay for better cuts of meat that are easier to cook (Chops, loin), true BBQ on a home scale may be dying. I mean, who wants to wait 8-14 hours for dinner to be done? (I do, but beside the point)

I highly doubt that restaurants will ever stop serving the food though, pretty much every American likes BBQ (except when it's "too smokey"). Its one of the few things to come from the south that most Americans enjoy.

/My dream is to open a BBQ restaurant in a foreign country
//Germany?
///Would the UK enjoy BBQ?


i thought BBQ was a different thing from smoking/slow cooking. what with the grill and higher temperatures and what-not. i'm going to have to ponder this because i think you make a valid point.
i think it's the damn prices are killing BBQ. i see the price stickers in the meat case, i actually comment out loud to no one and walk away. i love meat, chicken & fish. would gladly eat it every day if it were affordable.
 
2012-11-07 12:44:46 PM

Thrag: santadog: Salt Lick, I love you so.
[imageshack.us image 320x213]

I went there for my first time last night and it was amazing. Probably the best brisket I've ever had (we made sure to ask for the burnt ends). I'm normally not even a brisket fan but I could not stop eating the stuff. I did the all you can eat and I am still kinda full this morning. Definitely going to have to stop in there every time I go to visit my Austin office.

We also stopped by the winery first and much to my amazement a few of their wines were really good too. The BBQ White, the GSM and the Sangiovese were all great for the price point. The GSM was really a perfect complement to the food. I say that as someone who goes to Napa for wine tasting almost every month.

All in all a wonderful experience.


If you can get to Coopers in Llano... *sniff* It's... it's BETTER brisket than the Salt Lick.

/I miss living in the Texas Hill Country! *cry*
 
2012-11-07 12:46:17 PM

skrame: Devolving_Spud: ///take notes, PocketNinja

Saying "take notes, PocketNinja" after attempting to type something humorous is like telling Stephen Hawking to shut up so you can tell him about gravity.

SweetBluebonnet: 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.

That's referred to as grilling. Barbeque is slow cooking by indirect heat.

Holy crap, where do these people come from?


Login: SweetBluebonnet
Account created: 2012-04-24 04:15:24

We were all virgins once. But only once.
 
2012-11-07 12:47:23 PM
Dancin_In_Anson:

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


Ft Bend County Style? So that means you had sex with your sister after you got done eating.
 
2012-11-07 12:50:57 PM

MissMechante: 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.

Oh baby! That's the stuff! My favorite. I have a 9lb ham in my smoker right now, over apple wood from my trees. Not traditional BBQ, but a delicious way to do ham. With a bourbon glaze brushed on in the last hour. With mashed potatoes and veggies tonight, then ham biscuits the rest of the week.

/7 hrs to go!


How YOU doing!?!
 
2012-11-07 12:55:51 PM

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


I would feel better if they hadn't immediately over-compressed the patty. Makes me despair about the utility of the rest of their instructions.
 
2012-11-07 12:59:15 PM
I will second or third the smoked turkey suggestions. I got one cheap this spring, right after Easter, and smoked it over apple chips. Cider brine with sage. Definitely worth the effort.
 
2012-11-07 01:01:09 PM
I'm always amused that barbecue enthusiasts think they're better than the ten thousand other subgenres of "foodies."
 
2012-11-07 01:21:30 PM

Strolpol: I'm always amused that barbecue enthusiasts think they're better than the ten thousand other subgenres of "foodies."


Calling a BBQ enthusiast a foodie is tantamount to calling a Kia a luxury car. BBQ is a comfort food, not haute cuisine. Having said that, very few people can cook it correctly. It isn't easy. That's why so many people who like BBQ are so passionate about it.
 
2012-11-07 01:22:38 PM

Strolpol: I'm always amused that barbecue enthusiasts think they're better than the ten thousand other subgenres of "foodies."


we're willing to share food, not just photos
 
2012-11-07 01:30:53 PM
My meats are getting better, but my smoked atomic buffalo turds and leftover brisket chili are freaking ridiculous.
 
2012-11-07 02:04:52 PM

Buffalo77: Ft Bend County Style? So that means you had sex with your sister after you got done eating.


You a native Houstonian? What part of town are you in?
 
2012-11-07 02:34:25 PM
BBQ means something quite different in Aust/NZ. As in "shrimp on the barbie" different.
 
2012-11-07 02:38:31 PM

spunkymunky: thecpt: There's only one BBQ joint in my new neck of the woods (northeast) and I tried 4 different menu items....NOTHING WAS CRISPY.

If you find yourself near Albany go to Dinosaur BBQ. I think it's in Troy. It's ok. Not as good as the little trailer down the road from me that sells BBQ but for the area it is passable.

Also, why is it so damned hard to find good Mexican food in the North East. Lots of good Indian (dot, not feather) joints and Greek food but it's a desert for anything that reminds me of the south. Which is being able to find Mexican joint (they work in the poultry plants), a BBQ joint (they complain about the Latinos stealing the jerbs), and either a pizza or Chinese place (not sure why the guidos and chinks are here but hey, they cook ok) every three towns.


You forgot about Capital Q Smokehouse, that stuff is goooood.
 
2012-11-07 02:42:47 PM

floor_guy: If by bbq you mean big green egg, then no. It is not dead.

There are no good bbq joints around here, I've had to create my own in my yard.


my friend has a big blue egg.

It's like, farking 8 feet tall.
 
2012-11-07 02:43:17 PM

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


Taste the meat, not the heat!
 
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