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Here in lies a HUGE problem...most people outside the south don't even REALLY know what BBQ is. So many people thinking throwing a piece of meat on a grill is BBQ!!!
Ditto on that!
To many folks outside the South, to "barbeque" can mean just cooking hamburgers on the grill outside!
On a related ironic tangent though, take time and check all the details of THIS menu out:
*sigh* yeah...I do know all too well. I personally don't BBQ anything, I don't have the time, skill, or equipment so I always make sure I tell people I'm "grilling" if I invite them over.
Hee hee, yes, something I have learned living here. I'm careful to distinguish the terms "cooking out" "grilling" or "bbq"! Don't want to be causing a riot
I remember my mother being down in North Carolina at a party. Someone asked if she wanted barbecue. She replied, "barbecued what?" Barbecued ribs? Barbecued steak? Barbecued pork? They laughed because there, "barbecue" is one specific type of minced pork sandwich.
I like barbequed chicken, steak, fish and beef, but pork is the true pet of choice. What you want to do is make sure you have some big hickory chunks and a hot day for tomorrow. I use a dry rub in the evening after I skin the ribs and let it sit for hours overnight. A clean grill with charcoal and hickory on one side and an open area for meat on the other. A pan of water underneath the meat to catch everything and to keep it from drying out. Not too hot, and keep the hickory suspended above the charcoal on a seperate grate. The hickory must not catch fire. Let the meat sit for hours while you do yardwork. I've found that charcoal alone will not soften the meat up like smoke will. Smoke just tears up the meat for some reason.Turn every hour or so as the meat changes to an apple red. As the day and the coals cool down, finish with sauce like Hunt's regular, or one of your own concoction. The hickory adds the authentic flavor. Don't overdo anything, as the hours of slow heat will work their magic!
I like barbequed chicken, steak, fish and beef, but pork is the true pet of choice. What you want to do is make sure you have some big hickory chunks and a hot day for tomorrow. I use a dry rub in the evening after I skin the ribs and let it sit for hours overnight. A clean grill with charcoal and hickory on one side and an open area for meat on the other. A pan of water underneath the meat to catch everything and to keep it from drying out. Not too hot, and keep the hickory suspended above the charcoal on a seperate grate. The hickory must not catch fire. Let the meat sit for hours while you do yardwork. I've found that charcoal alone will not soften the meat up like smoke will. Smoke just tears up the meat for some reason.Turn every hour or so as the meat changes to an apple red. As the day and the coals cool down, finish with sauce like Hunt's regular, or one of your own concoction. The hickory adds the authentic flavor. Don't overdo anything, as the hours of slow heat will work their magic!
you can smoke fish - either with a smoker or similar to the method for ribs described above ........ just make a rub and cook it up
salmon is probably the most common - i've had some excellent bbq salmon
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