do you consider brisket to be bbq?

[Rootball]

Quote:
well thats only one state out of 50...so the odds are so far not in your favor....

Er...not exactly true when it comes to barbecue. Places like the Carolinas, Texas, Memphis Tennessee, or Kansas City will all have a vote that can easily trump 18- 19 combined non barbecue states. And if you do any research on Barbecue in The US you are always going to end up studying the Carolinas.

And Barbecue isnt all about the sauce.... Grilled chicken with Bbq sauce on it isnt really barbecue. Gotta have indirect heat.

 

[Lunachick]

Gosh I'm hungry now. Can't wait for our drive south to hit our favourite BBQ places! Namely: Dixie Bones in Virginia. We also enjoy some of those off the main drag places. If you see a smoker or two outside in the yard, that's a good sign.

 

[al6517]

Quote:
well thats only one state out of 50...so the odds are so far not in your favor....

Er...not exactly true when it comes to barbecue. Places like the Carolinas, Texas, Memphis Tennessee, or Kansas City will all have a vote that can easily trump 18- 19 combined non barbecue states. And if you do any research on Barbecue in The US you are always going to end up studying the Carolinas.

And Barbecue isnt all about the sauce.... Grilled chicken with Bbq sauce on it isnt really barbecue. Gotta have indirect heat.

This is true in regards to the Carolinas you must consider them they fair well in BBQ States.

AL

 

[al6517]

As you can tell by my avatar I take this BBQ thing very seriously, During the weekend of that photo I BBQ/smoked over 200lbs of meat for no less than 24 hrs to feed over 100 people, and that smoker was a huge pull behind trailer model, that huffed & puffed like a champ the whole time, it was real work but still so much fun. Not to mention the flavor of the meat was outstanding, this folks is BBQ nothing else need be said.

AL

 

[The Chicken Lady]

This Michigander says BBQ *requires* sauce...lots of it...dripping, spicy, tangy, smoky sauce...

(I love sauces).

 

[seismic wonder2]

What Is BBQ?
To purists, barbecue is “a method of cooking tougher cuts of meat very, very slowly at low temperatures (215ºF to 250ºF), with the heat source far away from the food,” or in other words, meat slow-cooked at very low temperatures in the dry indirect heat of wood coals.

To half the guys in America, on the other hand, “barbecue” is anything cooked outdoors, by whatever method, and certainly includes anything you cook on your outdoor grill.


Classic BBQ
In the most traditional sense, barbecue is the process of cooking meat in indirect heat at very low temperatures. This so-called "classic BBQ" accomplishes three important things:


The long exposure to low heat renders most of the fat out of the meat.


That same long exposure dissolves the collagens and connective tissues that make meat tough, so classic BBQ is fall-off-the-bone tender.


The exterior of the meat caramelizes, which produces an intensely flavorful crust or, as we like to say in BBQ circles, “bark.” (If “caramel” implies sugar to you, you’re exactly right. All meats contain natural sugars that darken, or “caramelize,” when heated, and that’s what makes up your BBQ’s bark.)

Since the meat cooks in low indirect heat, very little of the natural juices in the meat boil off. Classic BBQ is therefore tender and juicy, pink in color, and smoky in flavor, the precise flavor depending on what wood is used for the indirect heat that produces your smoke.

An important point to establish early in our discussion is that your average backyard BBQ grill is not particularly well-suited for classic BBQ. Unless you have a very large grill where you can isolate your heat at one end and let the meat roast in the comparatively cool temperatures at the other, what you’re doing on your backyard BBQ grill is not classic BBQ, it's "grilling" or "Outdoor Cooking".

 

[sred98]

Quote:
But what about Memphis dry BBQ??? There is a place there that will ship anywhere in the US. Our friend in Texas that is from Memphis orders them a few times a year. Really irritates his true blue Texan wife!

But...nothing like dry Memphis ribs!!! That's how we do our ribs.

Shelly

 

[ranchhand]

Low and slow brisket in there.

Smoke on the right is from the firebox. Pecan and oak.
I love all BBQ, but spent most of my life in Texas.

 

[mjdtexan]

I do competition BBQ at least once a month. Here brisket is King. Where you are Pork Butts are King. At least I think thats the way it is over yonder ways.

I trophy almost every time I compete. I will admit that I have never recieved a first place trophy in Brisket. Tons of second place ones though. Someday. I do recieve a first place trophy in the Pork Spare Rib catagory quite regurlary though. I do fair on Chicken (shhh, dont let my girls hear that).