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

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"

Whatever, but I have lived here all my life and have yet to meet anyone
who
likes barbecue with sweet sauce burnt black on their food. That's nasty. A
place that did that wouldn't last ten minutes in KC.

Glazing ribs to caramelize a thin sauce on the surface over a low fire
during the final cooking process is actually more of a Memphis thing if
you
ask me. That is unless you are in one of their dry rib joints. g The
majority of Q's here tend to mop, but not to caramelize. But not all of
them. Some glaze, some cooke completely dry. That is what is nice around
here, if you don't like the way one place does it, you can always find
another one you love.

MartyB


I did respond to the post that said burnt but the carmalizing is what I
would classify as good eats.

On Mon, 28 Apr 2008 03:04:09 GMT, "Dave Bugg"
wrote:

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.

And I've never had better chicken than the smoke-roasted kind.

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

On Apr 27, 4:35 pm, "Joseph" wrote:

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

No, it wouldn't. Not by a long stretch.

Dana

On Apr 27, 8:06 pm, "Dave Bugg" wrote:

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?

The first BBQ competition I entered, I asked the gentleman in charge
how early we could start cooking, explaining that it takes a long time
to get the kettle boiling to start the ribs. He looked at me and
looked at
me again and finally said, quietly, "You don't boil ribs" with a hint
of a
smile. I couldn't keep a straight face any longer and we both had a
good
laugh.

Try using lump for bbq.

Dave is on the money here, obviously. There are those that work with
Kingsford briquettes and swear by the results, but lump is the real
deal
without the work of burning wood down to coals. Original Charcoal
Co's
lump briquettes are basically like working with lump that's all the
same
size, though. Highly recommended.

Dana

"Dana" wrote in message
...

Dave is on the money here, obviously. There are those that work with
Kingsford briquettes and swear by the results, but lump is the real
deal without the work of burning wood down to coals. Original Charcoal
Co's lump briquettes are basically like working with lump that's all the
same size, though. Highly recommended.
--
"The work of burning the wood down to coals" isn't really all that big a
deal in my experience. I cut my fruitwood into shorts of roughly 8" and once
I get my lump burning nicely, I pile the fruitwood on it as high as it will
go and turn down the draft and damper on the Kamado till I can keep it
steady at the desired temp.

The result at the end is enough lump charcoal -- produced from the
fruitwood -- left over from the day's BBQing, that I don't have to add a lot
of lump from the bag for my next Q. Sometimes I don't have to add any --
unless I'm grilling at higher heat.

I can darn near get through a whole season on one 20-pound bag of lump. I'm
not a fanatic about that -- if I need more I just go get it -- but producing
your own charcoal is less daunting -- and more fun -- than some might think.
--
ivan