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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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4370 clicks; posted to Main » on 07 Nov 2012 at 9:26 AM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-11-07 02:46:11 PM  
Was in Oxford last week and had a 'Handy Andy' pulled pork sandwich w/ spoonful of coleslaw and handful of sour cream and onion chips on top. DAMN. That was fine.
 
2012-11-07 02:50:20 PM  

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.


Barbacoa is actually steamed cow head. Now, there are two variations : EVERYTHING in the head falls out or someone scrape the head clean of meat.

Now, I know some of you are going to say, "But barbacoa is Mexican for BBQ". I'm here to tell you right now, it's motherfarking face/head meat, and it's the best motherfarking meat that cow. The Although a well cooked tongue (lengua) is hard to beat.

The best thing to do is find a nice authentic mexican restaraunt that only serves it on the weekends (usually - menudo, barbacoa and cabrito are typically on the menu only on weekends in many places) and order it by the pound, eat with corn tortillas, lime, chopped onions and cilantro.
 
2012-11-07 04:09:12 PM  

DirkValentine: 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.

Barbacoa is actually steamed cow head. Now, there are two variations : EVERYTHING in the head falls out or someone scrape the head clean of meat.

Now, I know some of you are going to say, "But barbacoa is Mexican for BBQ". I'm here to tell you right now, it's motherfarking face/head meat, and it's the best motherfarking meat that cow. The Although a well cooked tongue (lengua) is hard to beat.

The best thing to do is find a nice authentic mexican restaraunt that only serves it on the weekends (usually - menudo, barbacoa and cabrito are typically on the menu only on weekends in many places) and order it by the pound, eat with corn tortillas, lime, chopped onions and cilantro.


Seconding. Also, check any taco truck, if you've got 'em around. They probably have it every day if they serve it at all, and it all tends to be someone's abuelita's recipe, so there's some tasty variations to try. I'm all for the corn tortillas etc., but I'm also a big fan of ordering a 'burrito barbacoa con frijoles y TODO.' Stuff is delicious, any way you wrap it.
 
2012-11-07 04:15:04 PM  
Crock Pot BBQ is dead... that's about it.
 
2012-11-07 04:15:22 PM  

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.


AMEN!!
 
2012-11-07 04:21:06 PM  

Englebert Slaptyback: Is barbecue dying?


Did Netcraft confirm it?


Wow, that takes me back. I can't wait to see the first documentary on "memes of the medieval Internet".
 
2012-11-07 04:29:40 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.



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!


BBQ and redheads? You're ok, you know that? Should you ever find yourself in NJ, I think I'd like to buy you a beer. OTOH, I can't wish NJ on anyone.
 
2012-11-07 04:34:56 PM  
My GF hails from up north -- she's basically a Yooper. What those yokels call BBQ just might rekindle the Civil War: crock-pot pork shoulder and sloppy Joes.

/they're "simple folks", as they explain themselves
/judging by their recipes, they're farking barbarians
 
2012-11-07 04:40:01 PM  

nucular bum: My GF hails from up north -- she's basically a Yooper. What those yokels call BBQ just might rekindle the Civil War: crock-pot pork shoulder and sloppy Joes.

/they're "simple folks", as they explain themselves
/judging by their recipes, they're farking barbarians


Northern BBQ - Boil ribs, place on grill, smother in Ketchup/brownsugar/ salt and pepper. And if you are lucky worcester sauce.
I had to move to Texas from Ohio to experience both real BBQ and real Mexican food.
 
2012-11-07 04:49:05 PM  

nucular bum: My GF hails from up north -- she's basically a Yooper. What those yokels call BBQ just might rekindle the Civil War: crock-pot pork shoulder and sloppy Joes.

/they're "simple folks", as they explain themselves
/judging by their recipes, they're farking barbarians


Christ on a cracker. My neighbor up here in Vermont is married to a gal from Virginny, and that 's how she makes hers.
She can't cook to save herself. When they bug me about why am I single, I tell them, I can't marry a woman that can't cook. If they press, I say, it's not the can't cook part, it's the stay out of my kitchen if you can't cook part.

Some dames can't take a hint.

Litterally have turned down marriages to three wealthy women who thought they could cook but were actually savants at poisoning.
 
2012-11-07 05:45:30 PM  

vudukungfu: nucular bum: My GF hails from up north -- she's basically a Yooper. What those yokels call BBQ just might rekindle the Civil War: crock-pot pork shoulder and sloppy Joes.

/they're "simple folks", as they explain themselves
/judging by their recipes, they're farking barbarians

Christ on a cracker. My neighbor up here in Vermont is married to a gal from Virginny, and that 's how she makes hers.
She can't cook to save herself. When they bug me about why am I single, I tell them, I can't marry a woman that can't cook. If they press, I say, it's not the can't cook part, it's the stay out of my kitchen if you can't cook part.

Some dames can't take a hint.

Litterally have turned down marriages to three wealthy women who thought they could cook but were actually savants at poisoning.


notsureifserious.jpg
 
2012-11-07 05:55:38 PM  

497.5 Feet of Rope: Englebert Slaptyback: Is barbecue dying?


Did Netcraft confirm it?

Wow, that takes me back. I can't wait to see the first documentary on "memes of the medieval Internet".


Eternal September is older than that.

Spam is older still.
 
2012-11-07 05:57:19 PM  

nucular bum: My GF hails from up north -- she's basically a Yooper. What those yokels call BBQ just might rekindle the Civil War: crock-pot pork shoulder and sloppy Joes.


Pilgrim River Steakhouse, Houghton, MI
 
2012-11-07 06:02:17 PM  

vudukungfu: Litterally have turned down marriages to three wealthy women who thought they could cook but were actually savants at poisoning.


static.bbc.co.uk

Would have drunk the tea.
 
2012-11-07 06:29:20 PM  

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.


I knew there was a reason I liked you! You've made me hungry.
 
2012-11-07 06:43:09 PM  

ChubbyTiger: BBQ and redheads? You're ok, you know that? Should you ever find yourself in NJ, I think I'd like to buy you a beer. OTOH, I can't wish NJ on anyone.


My people come from Bergen County. Only been back once but will be back again. I'll take you up on that!

indylaw: I knew there was a reason I liked you! You've made me hungry.


I'm wondering what this weekend will bring. I dig ribs...I mean I REALLY dig ribs but mamarita doesn't like them as much as I do. Maybe some yardbird...
 
2012-11-07 06:49:29 PM  

Mr.Hawk: Also


 


Best thing to come out of Texas and end up in So Cal.


I have the same model grill. Best $200 craigslist buy ever.
 
2012-11-07 07:42:57 PM  

john3052: 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


I have a komado from 1968 I bought on kijiji from an old farmer. Works like a champ. If it ever breaks I will cry and then put out the cash for the large egg.

Weber had me fooled for years.
 
2012-11-07 07:46:18 PM  

DirkValentine: 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.


Mine is blue as well. Its a kamado - they're the predecessor to the BGE. And just as awsome
 
2012-11-07 08:15:01 PM  

Head_Shot: notsureifserious.jpg


Collectively, they killed 6 dogs with "leftovers"
 
2012-11-07 08:48:54 PM  

john3052: [www.frumpyfoodie.com image 500x706]
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


Absolutely! Had mine for almost 5 years now. Fantastic results everytime. Everything from Boston Butts to chicken wings to salmon.
 
2012-11-07 09:06:28 PM  

cgraves67: texdent: It lives strong in Texas.

Texas is the Holy Land of BBQ. Every true believer should make a pilgrimage.


Luling. TX is BBQ Mecca.
 
2012-11-07 09:45:57 PM  

gnadfly: cgraves67: texdent: It lives strong in Texas.

Texas is the Holy Land of BBQ. Every true believer should make a pilgrimage.

Luling. TX is BBQ Mecca.


Damn muslins, ruining BBQ with your damn halal thing. Eat a pig and shut up.
 
2012-11-07 09:48:19 PM  

vudukungfu: Head_Shot: notsureifserious.jpg

Collectively, they killed 6 dogs with "leftovers"


Maybe that's how they became wealthy.

/finger on side of nose
 
2012-11-07 10:22:57 PM  
FTFA: "Apparently, he was right. The symposium, whose attendance was capped at around 380 and cost nearly $600 to attend, sold out in 12 minutes."

Are you serious? You guys actually sold tickets for that much to talk about food that slaves ate? This is like a class on "Studies for the Wealthy: What It Feels Like To Be Poor."

/Bitter
//I live here and wanted to go.
 
2012-11-07 11:38:08 PM  
Sushi is the new barbecue.
 
2012-11-08 12:48:25 AM  

Random Discord: LeafyGreens: 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.

Subtle and concise, 10/10!

And not BBQ technically. That is Grilling.


The joke, that was it
 
2012-11-08 08:33:51 AM  

windowseat: 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.


When we have a church luncheon, I smoke the pork outside overnight then put it in a crock pot to stay warm until after services. I assume that's acceptable?

As to the comments about barbacoa above, most of what goes for barbacoa around here is beef cheek cooked with salt and pepper in a crock pot. It's killer good in a burrito.

Post some recipes, you bastids!

My rub: Equal parts coarse sea salt and dark brown sugar, lesser amounts of fresh cracked black pepper, ground red pepper, mustard seed, bay leaf, dehydrated onion ( all ground together with my mortar and pestle). Will throw in other things when I have the urge, like celery seed or, well, whatever's handy. I don't measure much and it's a little different every time, but it's always good.
 
2012-11-08 08:51:29 AM  

gordian: The best thing to do is find a nice authentic mexican restaraunt that only serves it on the weekends (usually - menudo, barbacoa and cabrito are typically on the menu only on weekends in many places) and order it by the pound, eat with corn tortillas, lime, chopped onions and cilantro.

Seconding. Also, check any taco truck, if you've got 'em around. They probably have it every day if they serve it at all, and it all tends to be someone's abuelita's recipe, so there's some tasty variations to try. I'm all for the corn tortillas etc., but I'm also a big fan of ordering a 'burrito barbacoa con frijoles y TODO.' Stuff is delicious, any way you wrap it.



Agreeing with you two. If you can find a place where they rub the meat from dried peppers to start the menudo it's otherworldly.
 
2012-11-08 09:29:19 AM  
floor_guy - I have a komado from 1968 I bought on kijiji from an old farmer. Works like a champ. If it ever breaks I will cry and then put out the cash for the large egg.

Weber had me fooled for years
.

The only way that Komado breaks is if a tree falls on it. Love the wings on the Egg as well. I put some dry rub on them - cook them about 45 minutes indirect heat, turning often. They come out Crispy on the outside, juicy on the inside - so good. Once inside I have a few mixing bowls of different flavors of sauce, buffalo, lemon pepper, and teraki typically. Toss a few wings into each bown to coat. Getting hungy just typing about it.
 
2012-11-08 09:31:14 AM  
There's no snobbery like BBQ snobbery.
 
2012-11-08 09:58:52 AM  

Dancin_In_Anson: 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.


I recently did a heavy pruning on my pear trees, I think that will be nice for pork and turkey. I usually do a roasted turkey and a smoked turkey (sometimes a ham instead) for t-day. Better than 1 big-ass bird. I like mesquite for whole chickens.
 
2012-11-08 10:03:27 AM  

Bobbi Wickham: 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.



Looks interesting. I'll have to check it next time I'm up that way. My folks live in the Berkshires but got addicted to good BBQ while visiting me here in VA so they're always on the hunt for something comparable.
 
2012-11-08 11:02:21 AM  

nucular bum: My GF hails from up north -- she's basically a Yooper. What those yokels call BBQ just might rekindle the Civil War: crock-pot pork shoulder and sloppy Joes.

/they're "simple folks", as they explain themselves
/judging by their recipes, they're farking barbarians


In Minnesotan, the word "barbecue" means a wet sandwich.
 
2012-11-08 12:23:17 PM  

MissMechante: I recently did a heavy pruning on my pear trees, I think that will be nice for pork and turkey. I usually do a roasted turkey and a smoked turkey (sometimes a ham instead) for t-day. Better than 1 big-ass bird. I like mesquite for whole chickens.


Should be interesting. I think my thing with mesquite is that since it is so plentiful here that everyone does it and I'm looking for some variety...and you have to be extra careful with mesquite. It can go from yummeh to bitter in no time.
 
2012-11-08 02:22:35 PM  

Head_Shot: 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!



May I make a suggestion? My pops and now I have done Thanksgiving day turkey on the Weber grill...this'll be the 44th year now. None have ever turned out anything other than great. Recipe is simple.

1 whole 18-22 lb turkey (we prefer Butterball but any will do)
2 sticks of butter
1 8oz bottle of italian dressing (room temp)
1 1/2 cup white wine (also room temp)
2 quarts water
various spices (thyme, marjoram, oregano, salt, McCormick's Season Salt, pepper - basically any leaf spices and nothing citrus and no cayenne, chili powder, etc)
1 bag Kingsford charcoal (none of that easy lite crap)
1 bag hickory chips
1 disposable aluminum drip pan
Cooking twine or wire
Large handled measuring cup (we use a quart size glass measuring cup with handle)
Medium sized bowl of water
Baste brush
Metal bulb baster (plastic can melt but is usable)
Bamboo skewers
beer proportional to number of cooks/bystanders
(Buffalo Trace bourbon for myself)

In the measuring cup melt both sticks of butter in the microwave. To the melted butter add the Italian dressing and white wine. Add additional spices/salt/pepper if desired. Mix together. Set aside. (The room temp dressing and wine is important as using cold versions of either will cause the melted butter to recongeal and make mixing near impossible).

Clean/wash turkey, remove neck, giblet bag (some like my wife's grandmother make a gravy from these parts, we don't tend to). Once bird is washed inside and out, twist each wing around to the back and bind wings together with twine or wire so that bird rests wings side down, breast side up. Apply generous amounts of all spices to neck opening and breast cavity using hand to rub the spices into the meat from the inside (that part's messy). Once done, use bamboo skewers to close the skin flap over the neck opening.

Place at least two handfuls of hickory chips in bowl with water and set aside. In either a chimney starter or in a mound in the grill and with lighter fluid (I prefer chimney starter) start 30 charcoal briquettes. When briquettes are ready to spread, divide into two parts (15 coals each) on each side of grill with disposable aluminum drip pan in center. The coals should be mounded on each side of the pan with a few to several in direct contact with the pan. Add 2 quarts of water to the drip pan and replace cooking grill. This process is otherwise known as indirect grilling. Place turkey breast side up (wings down) on cooking grill centered over drip pan. Baste generously with dressing/butter/wine baste. Retrieve handful of wet hickory chips from bowl, shake excess water from chips and divide evenly to briquette piles on either side of the turkey and close lid (allow for half open vents on both top and bottom).

Every 15 minutes, open grill, baste turkey and apply handful of damp hickory chips to either side of the bird. Try and baste/chip the bird as quickly as possible. Remember to baste first, chip second as chips will start to smoke/burn within moment of applying them to briquettes. Every 45 minutes, add 9 charcoal briquettes to each side of the drip pan when basting/chipping (baste first, add coals, add chips).

Depending on the temperature, a 20 lb bird will take anywhere from 4-5 hours total to cook. You know cooking is finishing when the skin on the legs starts to pull up the bones on each side. Once that starts, I usually give the bird around 30-45 additional minutes of grill time.

When removing the bird from the grill (you'll want a large spatula or two to scrape it from the grill and two wads of paper towels to grip the bird to place on a pan or platter) be aware that the chest cavity will have an excess of juices and baste and will be very hot. Having it pour out onto your arm is unpleasant.

With the metal bulb baster, draw a sufficient amount of liquid both from the bird cavity and additionally from the drip pan if necessary with which to make a turkey gravy in a small saucepan.

Allow turkey to rest at least 30 minutes after removal from grill before carving. The bird CAN/WILL be nearly black. That's normal. If done correctly, it'll look something like this:

i819.photobucket.com
 
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