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.

4) Memphis BBQ - Smoked low and slow dry rubbed or wet with tangy
tomato based sauce (they can't decide)

5) North Carolina BBQ - (east) Spicy vinegar based sauces added to
hickory smoked pulled pork shoulders and served on a bun w/slaw - (west)
"Pork Butt" with tomato/vinegar sauce and hickory smoke.

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

--

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

Brinkman Charcoal Smoker
CharGriller Duo w/Side Fire Box

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.

4) Memphis BBQ - Smoked low and slow dry rubbed or wet with tangy
tomato based sauce (they can't decide)

5) North Carolina BBQ - (east) Spicy vinegar based sauces added
to hickory smoked pulled pork shoulders and served on a bun w/slaw -
(west) "Pork Butt" with tomato/vinegar sauce and hickory smoke.

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.

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.
:-)

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 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.

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.

Edwin Pawlowski wrote:
"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.

Not in this "Yankees" territory! ;-)

--
Steve

"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, I have found it to have the
tenderness and smoke flavoring like the more traditional BBQ'd meats. Slow
cooked over an open wood pit seems to qaulify to me as the distance from the
coals creates the same results.


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.

4) Memphis BBQ - Smoked low and slow dry rubbed or wet with tangy
tomato based sauce (they can't decide)

5) North Carolina BBQ - (east) Spicy vinegar based sauces added
to hickory smoked pulled pork shoulders and served on a bun w/slaw -
(west) "Pork Butt" with tomato/vinegar sauce and hickory smoke.

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. 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.


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 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.

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

"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...


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.

Joseph

On Sun, 27 Apr 2008 16:35:11 -0700, "Joseph"
wrote:

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.

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

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.

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 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".

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 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

--
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:

"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?

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.

--
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

"Denny Wheeler" wrote in message
news
On Sun, 27 Apr 2008 16:35:11 -0700, "Joseph"
wrote:

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.

Joseph

--

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

Brinkman Charcoal Smoker
CharGriller Duo w/Side Fire Box



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

"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.

--
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:
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.

;-)

MBKC

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.

MBKC

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.

MBKC

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.
--
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