What Does BBQ Mean To You?

[JackOrion]

Tonight I cooked two 1/2 lbs ground beef patties on a mini BGE. It took 20 minutes at 225 with an indirect (smoking) setup for them to reach 225. Definitely not BBQ.
As a side note I like to take photos every time I use the mini egg. BGE discontinued this size a couple years ago. The one on the left is the Small and the other is a Large size. I always try to use the smallest one possible for any given situation. The Mini is by far my favorite to use. One day I’ll petition BGE to put the mini back into production!!

 

[Richmond B. Funkenhouser]

My vote for forum sentence of the year.

Plenty of puns waiting to be made with BBQ. Places around here try to have a catchy slogan.

"You can smell our butts for miles"

"Best butts in Alabama"

I can't think of more now, but there are plenty more.

All of that is actually very impressive. I'm just really lazy when it comes to food prep in general, and have little BBQ skill or knowledge to speak of. But I can definitely see where everything you're describing would make quite a difference.

Thanks. I worked as a cook at a BBQ place back in highschool. I just stole the guy's secret process and posted it on the internet. Haha

It's got to be simple, and easily repeatable. That's the key to good BBQ.

Some people take the lazy approach to their food, nothing wrong with that... My step-brother has been known to microwave fishsticks. He says they're just fine like that.

Hell, when I'm hungry I just go find my wife and start complaining about it... That usually works.

 

[HeavyLeadBelly]

Here in WI most people I know will say we’re going to a cookout and will be “grilling.” My friends who BBQ are using smokers of some sort with wood or pellets. Even in the land that lacks quality bbq most people I know the difference between grilling and bbq’ing.

 

[TheIronMonkey]

The term is definitely regional. Growing up in Brooklyn, New York, if someone invited you to a barbeque or cookout, you could expect to be getting grilled hamburgers, hot dogs, maybe chicken, potato salad, cole slaw, and probably corn on the cob—in Pennsylvania, I’ve come to learn this same invite is a picnic. Food shows on TV from years ago showed me there’s a whole world of serious eating in different areas of the US when it comes to BBQ and I can see why people get their panties in a bind when the term is loosely used.

 

[abecox]

I've always felt that barbecue as a verb was to cook something low and slow over woodsmoke, and grilling is hot and fast. Here in Ohio a Barbecue as an event is the same as a cookout, but when I host one there's usually an assortment of smoked meats and a few snacks cause that brisket that I put on at six am still needs a few hours.

I make my own dry rub and sauces but the sauce is always to the side cause a good rack of ribs or pork butt hould be able to stand on its own.

 

[JoburgB2]

In South Africa, they would call that a braai (sounds like “bry”, rhymes with “eye”) and is also a noun and a verb. They use real wood, and although any will do, the preference is a hardwood, camel thorn. There’s not so much smoked for 9-12 hours like your boston butts, that’s not so popular, but chops (lamb), pork neck steaks, and huge rings of boerewors sausage are obligatory.

 

[JoburgB2]

In North Carolina, barbecue opinions are held so steadfastly and stubbornly, it carries over into other facets of life. Hence a few years ago, this:

 

[daveinlax]

Here in WI most people I know will say we’re going to a cookout and will be “grilling.” My friends who BBQ are using smokers of some sort with wood or pellets. Even in the land that lacks quality bbq most people I know the difference between grilling and bbq’ing.

I’ve enjoyed BBQ across the country and the shoulder plate with mixed sauce at Speed Queen BBQ in MKE is at the top of my favorite list.

 

[Snook]

The picture of the wood made me laugh out loud.

All I know about BBQ is that my wife and I went to South Carolina a couple of years ago, and their big thing is gold (mustard-based) BBQ sauce. That was a game changer. Also, we stopped by a roadside joint on a whim and it was of course the best BBQ I've ever had.

 

[HeavyLeadBelly]

I’ve enjoyed BBQ across the country and the shoulder plate with mixed sauce at Speed Queen BBQ in MKE is at the top of my favorite list.

Hate to break the bad news but Speed Queen has been in decline for a few years.

However your point stands, you can find some good quality bbq places in WI here and there, but none of them comes close to the bbq I’ve had in Kansas City or in Texas.

 

[anotherbob]

lately it's been trotters. They're like chicken wings but better on all fronts. Why are trotters so good.

 

[Richmond B. Funkenhouser]

lately it's been trotters. They're like chicken wings but better on all fronts. Why are trotters so good.

I had to look that up.

I've never eaten a pigs foot... Other than in hot dogs and potted meat.

My granny though... She would gnaw on em like somebody was about to take it from her. It was pickled pigs feet that she liked.

 

[TN Jed]

To me it was always just whatever was on the grill.
Then I got on forums and met people from states who lost the civil war and needed something to be proud of.
So now I nod my head and act like there’s a difference in barbecue sauce.

Bless your little heart.

 

[username]

low and slow = bbq.
Hot and fast grilling.

 

[Richmond B. Funkenhouser]

low and slow = bbq.
Hot and fast grilling.

Don't we all wish it was that simple...

 

[troutface]

Growing up in my household, sauce, especially sweet sauce on smoked meat was and still is blasphemous and illegal.

Yup, if it needs sauce, you effed it up.

 

[Alejo R.]

From yesterday

 

[anotherbob]

I had to look that up.

I've never eaten a pigs foot... Other than in hot dogs and potted meat.

My granny though... She would gnaw on em like somebody was about to take it from her. It was pickled pigs feet that she liked.

They're kind of awesome to honest. Also kind of metal, you can't pretend it's not a formerly living animal. I guess I'll have to try hog jowls next.

 

[mawnansmiff]

Barbecue is specifically indirect wood-smoked... anything else is grilling.

Seems there is truth in that. From the OED....

To dry or cure (flesh, etc.) by exposure upon a barbecue; see the noun (senses 1 and 5).

1. 1661
   

   Some are slain, And their flesh forthwith Barbacu'd and eat.

   E. Hickeringill, Jamaica Viewed (ed. 2) 76
   
   
2. 1775
   

   They cut them [pompions] into..slices, which they barbacue, or dry with a slow heat.

   J. Adair, History of American Indians 408
   
   
3. 1796
   

   They use little or no salt, but barbacue their game and fish in the smoke.

   J. G. Stedman, Narrative Expedition Surinam vol. I. xv.
4. 
   
5. 1840
   

   Loaded with barbacued meat.

   W. Irving, Chronicles of Wolfert's Roost (1855) 291
   2.
   a1689–
   To broil or roast (an animal) whole; e.g. to split a hog to the backbone, fill the belly with wine and stuffing, and cook it on a huge gridiron, basting with wine. Sometimes, to cook (a joint) with the same accessories. See also barbecue n. 3.
   1. a1689
      

      Let's Barbicu this Fat Rogue.

      A. Behn, Widdow Ranter (1690) ii. iv. 25
   2. 1702
      

      When they came to see..the Bodies of so many of their Countrymen terribly Barbikew'd.

      C. Mather, Magnalia Christi vii. vi. 43/2
   3. 1769
      

      To barbicue a Leg of Pork.

      E. Raffald, Experienced English House-keeper iv. 100
   4. 
      
   5. 1823
      

      Barbecue your whole hogs to your palate.

      C. Lamb, Diss. Roast Pig in Elia 288
      Jay.

 

[Smoke Wagon]

Carolina pork bbq with vinegar sauce.