To Newbies and Oldies: alt.food.barbecue Charter
 

After some hunting, I found the charter for alt.food.barbecue. Of note, is
that "direct heat grilling of everything from burgers..." is part of the
first line.
There has been a feeling of chagrin, both expressed and implied, by those
that want to post about grilling a steak on a gold plated gas grill. There
has been criticism from traditional "smokers" questioning the
appropriateness of that "gas grill" post. That shouldn't be the case,
according to our charter. As well, this is a nonmoderated newsgroup. Content
is dictated by what defines barbecue today. We should post as we see that.
Let's hear the experiences of all, especially the lurkers!
Kent

From: eskwired(at)shore.net (EskWIRED)
= Newsgroups: alt.food.barbecue
= Subject: Charter
= Date: 27 Jul 1996 00:56:19 GMT
CHARTER:
Alt.food.barbecue is a newsgroup in which to discuss barbecue and
grilling--southern style "low and slow" smoking of ribs, shoulders and
briskets, as well as direct heat grilling of everything from burgers
to salmon to vegetables. Also welcome are regional barbecue society
meeting and event schedules, results of barbecue competitions, reviews of
barbecue restaurants and cookbooks, recipes, and discussions of the finer
points of smoker selection, construction and use. Discussions of subjects
near
and dear to the hearts of Q lovers are also welcome. Commercial
advertising is not welcome.

To Newbies and Oldies: alt.food.barbecue Charter
 

"Kent" > wrote in message
>
> From: eskwired(at)shore.net (EskWIRED)
> = Newsgroups: alt.food.barbecue
> = Subject: Charter
> = Date: 27 Jul 1996 00:56:19 GMT
> CHARTER:
> Alt.food.barbecue is a newsgroup in which to discuss barbecue and
> grilling--southern style "low and slow" smoking of ribs, shoulders and
> briskets, as well as direct heat grilling of everything from burgers
> to salmon to vegetables. Also welcome are regional barbecue society
> meeting and event schedules, results of barbecue competitions, reviews of
> barbecue restaurants and cookbooks, recipes, and discussions of the finer
> points of smoker selection, construction and use. Discussions of subjects
> near
> and dear to the hearts of Q lovers are also welcome. Commercial
> advertising is not welcome.

Kent,
Thanks for the re-post. I had lost this in a computer crash some time back.
Probably a good idea to post this once in a while.

We'll ever convert all the people from calling a gathering of grilling a
barbecue, but at least they can be welcomed to ask their questions or add
comments about that other form of outdoor cooking.
--
Ed
http://pages.cthome.net/edhome/

To Newbies and Oldies: alt.food.barbecue Charter
 

"Kent" > wrote in message
. ..
> From: eskwired(at)shore.net (EskWIRED)
> = Newsgroups: alt.food.barbecue
> = Subject: Charter
> = Date: 27 Jul 1996 00:56:19 GMT
> CHARTER:
> Alt.food.barbecue is a newsgroup in which to discuss barbecue and
> grilling--southern style "low and slow" smoking of ribs, shoulders and
> briskets, as well as direct heat grilling of everything from burgers
> to salmon to vegetables. Also welcome are regional barbecue society
> meeting and event schedules, results of barbecue competitions, reviews of
> barbecue restaurants and cookbooks, recipes, and discussions of the finer
> points of smoker selection, construction and use. Discussions of subjects
> near
> and dear to the hearts of Q lovers are also welcome. Commercial
> advertising is not welcome.


Good hunting, Kent! I do think you'll find that the elitist smoke snobs
will act as elitist snobs do in every endeavour they undertake despite the
social structure they may be working in. Yanks just love to feel more pure
and better set than anybody around them. That's the sentiment which makes
them legends and heroes in their own minds.

I barbeque at least twice a week. I grill the same amount as the weather
permits on this rocky crag in the North Atlantic. Wild boar, moose, caribou
and whatever I can get suppliers to get me are all fair game for both the
smoker and the grill. Since I live close to a few sheep farms lamb has
taken my culinary fancy this spring. I indirect cooked two racks of their
rib crusted in a lime based curry on an oak lump fire just yesterday.

The dismissive slobs who regularly disrupt discussions on this group for
their points of purity and piety, are just the sorts who do the same no
matter what social niceties taking place around them are. They are very
much the stereotype of the American "trained boar".
>
>
>
>
>
>
>
>
>
>
>
>

To Newbies and Oldies: alt.food.barbecue Charter
 

I think the Charter was amended as follows:
++++++++++++++++++++
Also welcome are regional barbecue society meeting and event schedules,
results of barbecue competitions, reviews of barbecue restaurants and
cookbooks,
recipes, and discussions of the finer points of smoker selection,
construction and use.

Discussions of subjects near and dear to the hearts of Q lovers are also
welcome, such as God, Hitler, racism,
top posting, bottom-posting, cross-posting, recross posting,
middle-posting, Middle Earth, Midland Texas, grilling versus broiling
versus baking versus roasting, who lives close to whom, who has friends and
who does not, netiquette, punctuation, conjugation, snippage,
newsreaders, proper newsreading, employment, lack of employment, termination
of employment, attempts to terminate employment, sexual preference,
lack of sex, wanking, parsing, narcissism, mental illness, retardation,
girlfriends, boyfriends, homeboys, and just about anything else that one or
more persons can disagree even to a very small degree, resulting in endless
off-topic threads and posts and general useless comments, vindictive flaming
personal attacks and the like that keep the group going in spite of the fact
the on-topic content has diminished to a single-digit percentage.

Commercial advertising is not welcome.
+++++++++++++++++


"D. Winsor" > wrote in message
...
>
> "Kent" > wrote in message
> . ..
>> From: eskwired(at)shore.net (EskWIRED)
>> = Newsgroups: alt.food.barbecue
>> = Subject: Charter
>> = Date: 27 Jul 1996 00:56:19 GMT
>> CHARTER:
>> Alt.food.barbecue is a newsgroup in which to discuss barbecue and
>> grilling--southern style "low and slow" smoking of ribs, shoulders and
>> briskets, as well as direct heat grilling of everything from burgers
>> to salmon to vegetables. Also welcome are regional barbecue society
>> meeting and event schedules, results of barbecue competitions, reviews of
>> barbecue restaurants and cookbooks, recipes, and discussions of the finer
>> points of smoker selection, construction and use. Discussions of
>> subjects near
>> and dear to the hearts of Q lovers are also welcome. Commercial
>> advertising is not welcome.
>
>
> Good hunting, Kent! I do think you'll find that the elitist smoke snobs
> will act as elitist snobs do in every endeavour they undertake despite the
> social structure they may be working in. Yanks just love to feel more
> pure and better set than anybody around them. That's the sentiment which
> makes them legends and heroes in their own minds.
>
> I barbeque at least twice a week. I grill the same amount as the weather
> permits on this rocky crag in the North Atlantic. Wild boar, moose,
> caribou and whatever I can get suppliers to get me are all fair game for
> both the smoker and the grill. Since I live close to a few sheep farms
> lamb has taken my culinary fancy this spring. I indirect cooked two racks
> of their rib crusted in a lime based curry on an oak lump fire just
> yesterday.
>
> The dismissive slobs who regularly disrupt discussions on this group for
> their points of purity and piety, are just the sorts who do the same no
> matter what social niceties taking place around them are. They are very
> much the stereotype of the American "trained boar".
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>
>

To Newbies and Oldies: alt.food.barbecue Charter
 

"D. Winsor" > wrote in message


What would you be without your bitter hate? Or is that cabin fever? Hey! We
love you just as you are, don't change.

D

To Newbies and Oldies: alt.food.barbecue Charter
 

On Fri, 2 Jun 2006 19:54:14 -0700, "Keep on Plonkin'"
> wrote:

>I think the Charter was amended as follows:
>++++++++++++++++++++
>Also welcome are regional barbecue society meeting and event schedules,
>results of barbecue competitions, reviews of barbecue restaurants and
>cookbooks,
> recipes, and discussions of the finer points of smoker selection,
>construction and use.
>
> Discussions of subjects near and dear to the hearts of Q lovers are also
>welcome, such as God, Hitler, racism,
>top posting, bottom-posting, cross-posting, recross posting,
>middle-posting, Middle Earth, Midland Texas, grilling versus broiling
>versus baking versus roasting, who lives close to whom, who has friends and
>who does not, netiquette, punctuation, conjugation, snippage,
>newsreaders, proper newsreading, employment, lack of employment, termination
>of employment, attempts to terminate employment, sexual preference,
>lack of sex, wanking, parsing, narcissism, mental illness, retardation,
>girlfriends, boyfriends, homeboys, and just about anything else that one or
>more persons can disagree even to a very small degree, resulting in endless
>off-topic threads and posts and general useless comments, vindictive flaming
>personal attacks and the like that keep the group going in spite of the fact
>the on-topic content has diminished to a single-digit percentage.
>
>Commercial advertising is not welcome.
>+++++++++++++++++
>

You forgot the favorite topice of the Ladies Aid Society's: the
weather.