"Piedmont" > wrote in message
...
> Daniel wrote:
>
> > Hi everybody,
> > Since I joint this NG, I discovered that BBQing in North America is much
> > more sophisticated than in France.
> > Knowing the reputation of American cuisine in Europe (MacDo, KFC,
period) ,
> > that's came as a surprise to me.
> >
> > Several points:
> >
> > 1 - Cooking method:
> > You BBQ or Grill or Smoke.
> > We only grill and we call that BBQ (Sorry)
>
> "Grilling" is closer to original IMO to old time Q, it's just that
> people started using it for fast quick foods, such as burgers, hot dogs,
> steaks. Look at the pictures on my MSN Group, that shows basically a
> grill (pit) in the ground. Way before Weber came along! So this point
> you made is mute. Large cuts of meat over coals and mopping is some
> authentic Q.
>
>
> > What's smoking, Uh??
>
> Cold smoking has been used by all peoples around the world to preserve
> meat, America can't take credit for that either.
===========================
No, but individuals are smoking for their own use.
We buy industrially smoked meat at the Supermarket...
>
> >
> > 2 - Equipment:
> > You have Kamado high tech equipment, not naming their numerous
competitors
> > fully computerised items .
>
> Kamado is Oriental, how can Americans take credit for that!
=============================
Correct, but you have a lot while most of the "grillers" in France don't
even know what it is, as it was my case.
>
> > We only have the smal grilling stuff that will definitely look "totally
> > amateurish" to you.
> >
> > 3 - Timing:
> > Some honourable members of this NG can BBQ in Vancouver or similar
freezing
> > locations in January.
> > Below 15 Celsius,
>
> Them!, they're just plain nuts! (grin)
>
> >we don't BBQ in France, except the few happy fellows who
> > have an indoor chimney in the house. Outdoor with snow! Forget!
> >
> > And so on...
> >
> > There MUST be a logical historical explanation to that.
> >
> > Kindly read what follows, my little assumptions, and correct as
necessary,
> > thanks in advance.
> >
> > I Europe, nomadism vanished a long time ago and everyone is cooking at
home,
> > only at home, since several centuries.
> >
> Most bbq in the US was kept alive IMO, by they poor folks that could not
> afford anything but the toughest cuts, from brisket to spareribs to pig
> ears. They were still coooking with wood fires long after most folks got
> gas or electric stoves. Most of the best and tastiest food in the world
> was made by the poor folk, probably also using strong seasoning to over
> power the taste of the rotted meat that was all they could afford,throw
> aways. They had to be smart and creative to make an edible meal out of
> what they could find.
===========================
Good one

> SNIP
> > Cheers
> > Daniel.
> Dan, If I send you my address at your hotmail account, will you send me
> a post card from France for my stamp collection!
===============================
Not easy, I am living in Thailand :-)
But if you are interested by Thai stamps, send you address, no problem.
Give me some time, I will also wait to receive some mail from Europe and
other Asian countries and put all that with my Thai envelopes in a bigger
one.

Cheers
Daniel

> --
> Mike Willsey (Piedmont)
> "The Practical Bar-B-Q'r!"
> http://groups.msn.com/ThePracticalBa...ewwelcome.msnw
>
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