On 15 Aug 2004 13:32:13 -0500, "Bob"
wrote:

I recently got the book _Celebrating Barbecue_, by Dotty Griffith. It's
quite interesting, providing an overview of what the author calls "America's
4 regional styles of cue."

The four styles recognized are Carolina (hot and sour), Memphis (sweet, hot,
and smoky), Texas (savory, smoky, and a touch of sweet), and Kansas City
(sweet-sour and hot).

I've been itching to use my new grill anyway (the Bar-B-Chef Texas Charcoal
Grill; see www.bbqgalore.com/store/item.bbq?invky=5824202), and since I had
the day off yesterday, I made a Memphis-style barbecue using this menu and
recipes from the book:

Memphis-style Dry [pork] Ribs
Tennessee-style Barbecue Sauce
Barbecue Baked Beans
Mustard Potato Salad
Creamy Coleslaw

(That's the book's "Memphis Rib Plate" menu. I also had potato bread,
lemonade, and watermelon.)

I was particularly happy with the way the rather-tart potato salad worked
with the rather-sweet barbecue. I was also happy with the way the grill
handled indirect-heat cooking; its design makes it easy to add coals and/or
wood to one end of the grill to maintain the low-and-slow temperature
required for real barbecue. (The charcoal and wood are kept on one end of
the grill while the meat cooks on the other. There's also a pan of water
kept over the coals to keep the cooking area humid, which promotes
tenderness.)

Nice to see a keener trying new stuff.

Placing a water pan over the coals only accomplishes the making of hot
water. It does NOT accomplish humidity nor tenderness.

Water pans are better placed under the meat so as you don't get
flare-ups. Folks ECB's also use them as temperature stabilizers, but
your machine is gas powered and you don't need a water pan for *that*
purpose.


I think I'll have at least three more barbecues. I won't be able to make
*every* recipe in the book; there are recipes given for barbecuing whole
hogs, and I don't have the space (or the appetite) to do that. But based on
this experience, I recommend the book for anybody who wants to explore the
American barbecue continuum.


Have a look at 'Smoke and Spice' - it's a pretty good bible.
Bob

Harry

Harry wrote:

Nice to see a keener trying new stuff.

Placing a water pan over the coals only accomplishes the making of hot
water. It does NOT accomplish humidity nor tenderness.

Okay, then I won't do it anymore -- or at least I'll try it without the
water and see if it makes a difference. But if the water is contributing
steam to the interior of the cooking enclosure, how is it NOT accomplishing
humidity?


Water pans are better placed under the meat so as you don't get
flare-ups. Folks ECB's also use them as temperature stabilizers, but
your machine is gas powered and you don't need a water pan for *that*
purpose.

Well, since the meat isn't over the fire, there's really very little danger
of a flare-up. But you've erred in one respect; the grill isn't gas-powered,
it's all charcoal and wood. I maintain the temperature by adding coals and
wood periodically and by tweaking the vents. I suspect the water pan helps
with that also.


Have a look at 'Smoke and Spice' - it's a pretty good bible.

Thanks for the recommendation. I just looked at it on Amazon, and I'll
probably buy it after thinking about it for a while.

Bob

On 15 Aug 2004 23:32:23 -0500, "Bob"
wrote:

Harry wrote:

Nice to see a keener trying new stuff.

Placing a water pan over the coals only accomplishes the making of hot
water. It does NOT accomplish humidity nor tenderness.

Okay, then I won't do it anymore -- or at least I'll try it without the
water and see if it makes a difference. But if the water is contributing
steam to the interior of the cooking enclosure, how is it NOT accomplishing
humidity?

The meat seals up pretty quickly and , unless you are generating
enough steam to steam the meat there is not much positive from this
tactic. Good meat and good procedures produces good Q - not dishes of
water.

Water pans are better placed under the meat so as you don't get
flare-ups. Folks ECB's also use them as temperature stabilizers, but
your machine is gas powered and you don't need a water pan for *that*
purpose.

Well, since the meat isn't over the fire, there's really very little danger
of a flare-up.

It just makes a mess, when meat drips [try a butt and you'll see what
I mean], and sometimes you want to save the drippings.

But you've erred in one respect; the grill isn't gas-powered,

Sorry - I thought it was a gasser.

it's all charcoal and wood. I maintain the temperature by adding coals and
wood periodically and by tweaking the vents. I suspect the water pan helps
with that also.

Yes. Many of the WSM guys have begun to substitute foil covered sand
for water pans.

You may wish to move this discussion to A.F.B. for more input.
There's some good talent located there.

Have a look at 'Smoke and Spice' - it's a pretty good bible.

Thanks for the recommendation. I just looked at it on Amazon, and I'll
probably buy it after thinking about it for a while.

It's a primer used by many folks to take off from as to lo/slo. Very
decent rub and marinade suggestions. Rather inexpensive also.
There's also a wealth of stuff on A.F.B.'s FAQ

Harry


Bob