Denny Wheeler wrote:
On 28 Apr 2008 04:23:16 GMT, Nick Cramer
wrote:

"Joseph" wrote:
"Denny Wheeler" wrote in
message
On Sun, 27 Apr 2008 16:35:11 -0700, "Joseph"
I haven't ever tried the boil and grill/smoke method yet
either. Is it worth a try and where does it come from???

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.

Absolutely would not be BBQ.

Ok, not trying to start anything here, just a back yard guy
who has been doing chicken and ribs for a long time. Got the new
rig and am venturing out. By no means do I claim to be a
knowledgeable Q'er, like a great many here.

No one's trying to put you down, Joseph. Experience remains the best
teacher. Have fun.

Exactly right, Nick.

Joseph, I was merely giving an emphatic answer to what I perceived as
your question. And part of the reason I was emphatic is that 10-14
years ago, or so, I thought "parboil then cremate over charcoal" was
BBQ. (I got better.)

Its probably worth noting the difference between parboiling and boiling as
cooking techniques. Parboiling is intended simply to dissolve away excess
fat or other undesireable elements on the surface of food, or theoretically,
to tenderize. Its very quick and does not cook the meat through or render
out flavors and nutrients to develop a flavored liquid the way boiling does.
Its more kin to blanching than it is to boiling. After a parboil the food
can be hit with cold water to stop the cooking process.

Boiling is actually low temp cooking, but as Dave said, the problem with it
is that the water dissolves flavor and nutrients out of the food.

I note that the KCBS contest rules prohibit parboiling. Used correctly as a
pretreatment to low slow wood or charcoal cooking it won't necessarily do
harm and can help speed up the process if time is limited. So parboiling
shouldn't be given an entirely bad name, although its certainly not
necessary to produce good barbecue.

MartyB in KC