"Dave Bugg" wrote in message
news:J8bRj.372$WS1.279@trndny04...
Joseph wrote:
"Dave Bugg" wrote in message
news:3i4Rj.2725$5X.169@trndny08...
Joseph wrote:
Hey Folks,

I am thinking about using all the different styles of BBQ I am
aware of to create a log and help decide which I prefer best. These
are the one I am aware of...

1) Southwest BBQ - Just about anything slow cooked over open
fire, adjustable height grilling grate. Frequent basting and
turning.

The kind of southwest style you're referring to is more
rotissere-grilling than bbq.

I have had this style of chicken and ribs,

Chicken is not a meat that is bbq'd. it doesn't contain the collagen that
is contained in tough cuts of meat.

I have found it to
have the tenderness and smoke flavoring like the more traditional
BBQ'd meats.

Chicken is naturally tender. If you were to truly "bbq" it, the chicken
would turn tough and dry. Smoke flavoring is not a requirement for bbq. I
smoke roast chickens all the time.


"Smoke Roast" That may be where I am using BBQ in wrong way. I heat at
240F and use wood to smoke it. Well rubbed and with a liquid bath it
normally keeps things moist. I "smoked" some beef chuck strips and 1/3 lb
burgers last night that were juicy and melt in your mouth good. The smoke
ring was fantastic. I had never done burgers like that before and they were
not dry even after 4 hours in the rig.



Slow cooked over an open wood pit seems to qaulify to
me as the distance from the coals creates the same results.

Distance from coals is not an issue.

Boil and grill? That originates in hell. It sure the hell ain't bbq.

Now if I were to take a par boiled piece of meat and then smoke
it low and slow, would it not be BBQ.

Nope. All you're doing is re-heating par-boiled food.


I can see where this would take it out of being considered BBQ, but
what would be the purpose of boiling? Just to cut the grilling time?



I don't know if it would be
any good but I heard of people doing it that way. Boiling doesn't
sound like a good thing but it may be worth trying.

It has been tried. There is a reason why those who truly understand and
respect the art of bbq get hot under the collar and real ****ed when
someone includes boling meat as a category of "bbq".

Sorry 'bout that...


Good luck with the log. I tend to enjoy good bbq wherever I go, and
tend to think that whatever good bbq I have in my mouth at the time
is the best. :-)

I have heard many here mention keeping a log. Haven't in the past and
was just considering starting one.


I agree, any style has it merits. I guess I am just looking to
see how well I can create the different styles. Pulled pork and
brisket are both great eats, but different forms of BBQ. I guess the
first thing to do is decide how many variations I want to try. Thanks for
the input.

I would wager that most everyone on this NG has done each and every style
(except for the purulent boiled meat). You might want to look at the FAQ
we use:
http://www.eaglequest.com/~bbq/faq2/toc.html


I have read these more than once. It has been a while though, so I
looked at BBQ definition and the southwest method appears to qualify... I
also forgot how much great info was in there, thanks again to those involved
in creating and maintaining it.

--Excerpt from FAQ--

"For our purpose here, we are using the term to describe meat,
slow-cooked, using wood smoke to add flavor."

"Barbecuing is cooking by using indirect heat or low-level direct
radiant heat at lower temperatures and longer cooking times."

-- Also --

"[Why is my barbecued chicken pink? Is it still raw?]"

-- --

BBQ'd chicken?

Joseph


--
Dave www.davebbq.com

What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan