Dave Bugg wrote:
Nunya Bidnits wrote:
Dave Bugg wrote:
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.

2) Texas BBQ - Dry rubbed brisket and sausage, mesquite smoked
low and slow (mostly) with out mopping or sauce.

Most Texas joints use pecan or oak, not mesquite.

3) Kansas City BBQ - Spare Ribs and now briskets smoked with a
thick sweet sauce. It isn't BBQ until the sauce is added. Hickory
and Oak wood I think.

There is really no such thing as a KC style. KC is the *******
conglomeration of all styles which originated from other locations.


FYI KC was the intersection of many cattle drive routes and a
rancher's market dating from the early west, and that is where KC
barbecue originated... . in KC.

Right, which came from texas, along with pork bbq from the southeast.
KC is a crossroads for all styles 'cause the pit-masters who
originated those styles migrated into KC.

That makes a lot more sense than "******* conglomeration".

MartyB

Nunya Bidnits wrote:
Dave Bugg wrote:
Nunya Bidnits wrote:
Dave Bugg wrote:
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.

2) Texas BBQ - Dry rubbed brisket and sausage, mesquite
smoked low and slow (mostly) with out mopping or sauce.

Most Texas joints use pecan or oak, not mesquite.

3) Kansas City BBQ - Spare Ribs and now briskets smoked with
a thick sweet sauce. It isn't BBQ until the sauce is added.
Hickory and Oak wood I think.

There is really no such thing as a KC style. KC is the *******
conglomeration of all styles which originated from other locations.


FYI KC was the intersection of many cattle drive routes and a
rancher's market dating from the early west, and that is where KC
barbecue originated... . in KC.

Right, which came from texas, along with pork bbq from the southeast.
KC is a crossroads for all styles 'cause the pit-masters who
originated those styles migrated into KC.

That makes a lot more sense than "******* conglomeration".

OK, but it means the same :-)

One prominent regional style that the OP neglected to mention is around
Kentucky, where mutton is king.

--
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

Nunya Bidnits wrote:
Dave Bugg wrote:
Nunya Bidnits wrote:
Dave Bugg wrote:
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.

2) Texas BBQ - Dry rubbed brisket and sausage, mesquite
smoked low and slow (mostly) with out mopping or sauce.

Most Texas joints use pecan or oak, not mesquite.

3) Kansas City BBQ - Spare Ribs and now briskets smoked with
a thick sweet sauce. It isn't BBQ until the sauce is added.
Hickory and Oak wood I think.

There is really no such thing as a KC style. KC is the *******
conglomeration of all styles which originated from other locations.


FYI KC was the intersection of many cattle drive routes and a
rancher's market dating from the early west, and that is where KC
barbecue originated... . in KC.

Right, which came from texas, along with pork bbq from the southeast.
KC is a crossroads for all styles 'cause the pit-masters who
originated those styles migrated into KC.

That makes a lot more sense than "******* conglomeration".

And I am not trying to denigrated the quality of bbq that KC produces.
--
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

"Nick Cramer" wrote in message
...
"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.

Just wanted to make sure I didn't come off as a troll.


--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Joseph wrote:

Just wanted to make sure I didn't come off as a troll.

You haven't.

--
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

Dave Bugg wrote:
Nunya Bidnits wrote:
Dave Bugg wrote:
Nunya Bidnits wrote:
Dave Bugg wrote:
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.

2) Texas BBQ - Dry rubbed brisket and sausage, mesquite
smoked low and slow (mostly) with out mopping or sauce.

Most Texas joints use pecan or oak, not mesquite.

3) Kansas City BBQ - Spare Ribs and now briskets smoked with
a thick sweet sauce. It isn't BBQ until the sauce is added.
Hickory and Oak wood I think.

There is really no such thing as a KC style. KC is the *******
conglomeration of all styles which originated from other
locations.


FYI KC was the intersection of many cattle drive routes and a
rancher's market dating from the early west, and that is where KC
barbecue originated... . in KC.

Right, which came from texas, along with pork bbq from the
southeast. KC is a crossroads for all styles 'cause the pit-masters
who originated those styles migrated into KC.

That makes a lot more sense than "******* conglomeration".

OK, but it means the same :-)

You gots a defective dictionary. ;-)


One prominent regional style that the OP neglected to mention is
around Kentucky, where mutton is king.

Yum! Some of the Q restaurants around here used to offer it but its all but
disappeared. Is the KY version real salty?

MartyB

"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

Nunya Bidnits wrote:

Yum! Some of the Q restaurants around here used to offer it but its
all but disappeared. Is the KY version real salty?

Not that I've eaten, but I've had some reaaaaal greasy stuff, though. :-)
I believe my favorite place was in Owensboro.... the Moonlight BBQ, or
Inn....something like that. They made a darned good burgoo, and the sliced
mutton sandwich was pretty acceptable, too.

--
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

"Dave Bugg" wrote in message
news:tduRj.2177$Zs1.59@trndny07...
Nunya Bidnits wrote:
Dave Bugg wrote:
Nunya Bidnits wrote:
Dave Bugg wrote:
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.

2) Texas BBQ - Dry rubbed brisket and sausage, mesquite
smoked low and slow (mostly) with out mopping or sauce.

Most Texas joints use pecan or oak, not mesquite.

3) Kansas City BBQ - Spare Ribs and now briskets smoked with
a thick sweet sauce. It isn't BBQ until the sauce is added.
Hickory and Oak wood I think.

There is really no such thing as a KC style. KC is the *******
conglomeration of all styles which originated from other locations.


FYI KC was the intersection of many cattle drive routes and a
rancher's market dating from the early west, and that is where KC
barbecue originated... . in KC.

Right, which came from texas, along with pork bbq from the southeast.
KC is a crossroads for all styles 'cause the pit-masters who
originated those styles migrated into KC.

That makes a lot more sense than "******* conglomeration".

OK, but it means the same :-)

One prominent regional style that the OP neglected to mention is around
Kentucky, where mutton is king.

Yea but, I didn't know mutton was king. You wrote mutton but I was
thinking horse when you mentioned Kentucky...


--
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

"Edwin Pawlowski" wrote in message
...

"Joseph" wrote in message
I haven't ever tried the boil and grill/smoke method yet either. Is
it worth a try and where does it come from???

Joseph

Boil and grill is Yankee Style barbecue. The idea is that you par-cook
the meat in water until all the fat and flavor are gone, then you toss in
on the grill to finish and paint it with bottled barbecue sauce until it
burns. Best to use the sweetest sauce you can find as the sugar burns nice
and black.

When I think boil, I think of the 7 bone roasts I had as a kid.


Another tip: Line the grates with aluminum foil. That makes for easy
cleanup, but it also prevents that icky smoky flavor from the charcoal
briquettes and lighter fluid.

"Dave Bugg" wrote in message
news:RabRj.2060$Zs1.858@trndny07...
Joseph wrote:

"Edwin Pawlowski" wrote in message
...

"Joseph" wrote in message
I haven't ever tried the boil and grill/smoke method yet
either. Is it worth a try and where does it come from???

Joseph

Boil and grill is Yankee Style barbecue. The idea is that you
par-cook the meat in water until all the fat and flavor are gone,
then you toss in on the grill to finish and paint it with bottled
barbecue sauce until it burns. Best to use the sweetest sauce you
can find as the sugar burns nice and black.

Sounds like the KC method to me...

Really? I've eaten at quite a few KC joints and not a one boils meat prior
to the pit. Which one boils their meat?

I was refering to the thick sweet sauce.


Another tip: Line the grates with aluminum foil. That makes for
easy cleanup, but it also prevents that icky smoky flavor from the
charcoal briquettes and lighter fluid.

Lighter fluid is for lighting camp fires, I do use briquettes
from time to time when grilling.

Try using lump for bbq.

I do, one of the first things I changed after reading this group. See
my sig for the kingsford lump in action

Joseph

--

http://www.geocities.com/jrpitzner/BBQ

Brinkman Charcoal Smoker
CharGriller Duo w/Side Fire Box



--
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

"Nunya Bidnits" wrote in message
...
Joseph wrote:
"Edwin Pawlowski" wrote in message
...

"Joseph" wrote in message
I haven't ever tried the boil and grill/smoke method yet
either. Is it worth a try and where does it come from???

Joseph

Boil and grill is Yankee Style barbecue. The idea is that you
par-cook the meat in water until all the fat and flavor are gone,
then you toss in on the grill to finish and paint it with bottled
barbecue sauce until it burns. Best to use the sweetest sauce you
can find as the sugar burns nice and black.

Sounds like the KC method to me...

Maybe you should try some KC barbecue before you decide its something
awful
like that. Or maybe we got our reputation for flavorless meat with burnt
on
sugar.

I don't think I degraded KC BBQ. Just saying the style refers to the
thick sweet sauce basted on them ribs... "Good Eats"

Joseph


MBKC

"Nunya Bidnits" wrote in message
t...
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.

2) Texas BBQ - Dry rubbed brisket and sausage, mesquite smoked
low and slow (mostly) with out mopping or sauce.

3) Kansas City BBQ - Spare Ribs and now briskets smoked with a
thick sweet sauce. It isn't BBQ until the sauce is added. Hickory
and Oak wood I think.

Yeah, we just got our first briskets last week here in KC.

Barbecue is barbecue, a cooking process. Good sauce on barbecue is nice
too,
That is, if the barbecued meat you put it on is good.

We're even allowed to have chicken and pork in KC.

And we have some other kinds of trees around here too.

This is just what my impressions are of the different areas of the
country, I could be wrong...

Joseph


;-)

MBKC

Joseph wrote:

"Dave Bugg" wrote in message

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?

There are all sorts of reasons that people who use that practice give,
(render fat, tenderize meat) none of which needs boiling to produce the
results desired. The downside is that boiling meat is what you do to produce
stocks and broths, where water is used as a solvent to move the nutrients
and flavors of meats into the water. The end result is a bland, flavorless
meat the BEGS for an addendum to give the meat some sort of flavor.........
which is why this type of meat preparation is then LOADED with sauce.

REAL bbq doesn't need one steenkin' drop of sauce for flavor. Sauce is
usually offered as a 'dipping' condiment. Even those pit guys who glaze
their ribs with sauce out of the pit usually make it a light coat so that it
doesn't disguise the flavor of the meat. Of course, when the meat HAS NO
flavor, sauce is all you got.

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...

No biggie. You'll understand as you gain experience with the art and cuisine
of bbq.

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 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."

Notice the semantic construct: "to add flavor". That is what must be kept in
mind; smoke is a spice, a flavoring. A pit master adds as much or as little
of that spice as he deems desirable. Traditional North Carolina bbq is a
prime example. Eat at someplace like Lexington #1 which still uses
traditional open pit cooking with pre-burned wood charcoal, and there is not
much -- if any -- smoke flavoring.

For some folks, it tastes bland and as far from their perception of what bbq
should taste like as one could get.

So, if smoke flavoring is "required" in order to be considered bbq, then one
would have to decide at what level the smoke taste is sufficient. At what
level is the flavor so negligable that it is NOT bbq. Would Lexington #1 be
able to meet the bbq standard based on smoke flavor?

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

If taken at face value then that would mean an oven can cook bbq.

-- Also --

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

-- --

BBQ'd chicken?

I agree.

--
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

Joseph wrote:

Yea but, I didn't know mutton was king. You wrote mutton but I
was thinking horse when you mentioned Kentucky...

Maybe in France?

--
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