If you aren't using wood, you aren't making "real" BBQ.

[retired trucker]

Look out baby, I am on a roll!
Why be so demeaning to call folks that like ribs cooked to where they fall off the bone amateurs? Do I like my ribs cooked to 'falling off the bone' status, not at all. But, why insult people that do, if that is how they like their BBQ, and you want to sell those ribs, sure, cook what sells. Why make it a mission that everyone has to be 'just like you' or 'just like Texas' or whatever. Let folks enjoy what they want. If they want fall off the bone and tell me ahead of time, I will give em just that, off of my UDS. Cause I am good enough to cook them just that way, with, or without, a braise.

But in spite of all this, it ain't chilli iffin it gots beans in it!! :doh:

Blessings, ray:
Omar

 

[sliding_billy]

But in spite of all this, it ain't chilli iffin it gots beans in it!! :doh:

Blessings, ray:
Omar

Preach on!

 

[NJ2 BBQ]

you all have missed the best way to bbq. sitting back, relaxing with a beverage and realizing how good life is while burning some meat. that is the type of bbqing i think is the best.

 

[JazzyBadger]

It's only real B.B.Q. if you're smoking an actual aurochs or mammoth in a dirt pit.
Everything else is fake B.B.Q.
Bunch of poseurs.

 

[bbqgeekess]

I did a little authentic indoor barbecue last night! And it was cooked with wood because the liquid smoke was made with wood

 

[cliffcarter]

I like barbecue...

If it tastes good, it is good....

 

[bigabyte]

Well,

to be fair...

There is no standards organization defining what differentiates BBQ from other cooking methods/foods.

So anyone who thinks they can identify BBQ is technically wrong.

Sorry to break the news to you.

 

[JazzyBadger]

Well,

to be fair...

There is no standards organization defining what differentiates BBQ from other cooking methods/foods.

So anyone who thinks they can identify BBQ is technically wrong.

Sorry to break the news to you.

That's just what people say when they don't have a good mammoth meat source. I know a guy, Biggles. I can hook you up. His name is Hammond. John Hammond.

 

[stephan]

Well,

to be fair...

There is no standards organization defining what differentiates BBQ from other cooking methods/foods.

So anyone who thinks they can identify BBQ is technically wrong.

Sorry to break the news to you.

+1

This is the age old argument Chevy versus Ford, fly fishing versus spin casting, sail boating versus power boating the list goes on forever. BBQ / SMOKE food as you like. Dont let someone tell you its wrong for no other reason then its not the way they do it.

 

[Okie Sawbones]

How about #8. Microwave oven

#6

Taggart: We'll work up a Number 6 on 'em.
Hedley: "Number 6"? I'm afraid I'm not familiar with that one.
Taggart: Well, that's where we go a-ridin' into town, a-whompin' and a-whumpin' every livin' thing that moves within an inch of its life. Except the women folks, of course.

 

[bigabyte]

So, Wampus is a #6?

 

[Okie Sawbones]

Well,

to be fair...

There is no standards organization defining what differentiates BBQ from other cooking methods/foods.

So anyone who thinks they can identify BBQ is technically wrong.

Sorry to break the news to you.

I can, but if I reveal my source, Paul Bunyan will chop you off at the knees. So you will have to go on living in wonderment. :becky:

That said, spot on. No standards, just anecdotal reports. I like that word -- anecdotal. Almost as good as Codswallop.

 

[bigabyte]

Well, I was prepared to present you with the first-usage award for codswallop. I was certain THAT word had never been used before, and was a very appropriate word that required further usage within Woodpile particularly.

Sadly, when searching the site, there was ONE thread that used this word previously.

Post #32 in this thread.

http://www.bbq-brethren.com/forum/showthread.php?t=122323

Dunno how you think it is relevant CD, I'm looking at a little sporty car.
The A8 is a beaut but not relevant at all.
Its $250 k here also.
I'd buy a small apartment where someone could live if I had that to spend.
I once jerked awake from a nightmare. I had agreed with Jeremy codswallop Clarkson

So...

I can't give you the award, but I still think it should be used a lot more.:thumb:

 

[JazzyBadger]

I seem to recall just a few short years ago when I first joined this forum that Hot and Fast had yet to really catch on. That was the big debate of what is 'real B.B.Q.'.
Then there was also the one that still sort of continues, any sauces or spices beyond salt and pepper weren't real B.B.Q.
Always boggles my mind when people decided to dictate what is or isn't actual B.B.Q.

There's plenty of plates I've been handed in my life that I wouldn't describe as food, but if it's something that person enjoys who the Hell am I to judge?
I love mayonnaise on hot dogs. I get crap about it all the time. "Oh you put mayo on a hot dog?! The fark is wrong with you?!" Never once has someone told me that because of the 'unusual' condiment placing my hot dog is no longer a hot dog.

The first stoves were all wood fired. Is my gas range not a real stove top? Are electric ranges imitation stoves? I must confess it never has made much sense to me.

 

[Okie Sawbones]

Well, I was prepared to present you with the first-usage award for codswallop. I was certain THAT word had never been used before, and was a very appropriate word that required further usage within Woodpile particularly.

Sadly, when searching the site, there was ONE thread that used this word previously.

Post #32 in this thread.

http://www.bbq-brethren.com/forum/showthread.php?t=122323

So...

I can't give you the award, but I still think it should be used a lot more.:thumb:

ound:

 

[napp37]

I'd put the complexity of flavors and quality of Q from cookers types in this order.

1A- Stick burners
1B- cooking over hot coals (charcoal or coals from logs) open pits, UDS etc..

2) WSM with the water pan installed, cabinet smokers- cookers that are just indirect heat from charcoal and wood chunks.

3) propane with chips/ chunks

4) electric with chips

(not really Q)

5) cookers with liquid smoke

6) gas ovens

7) electric ovens

Where would pellet burners fit into your list?

 

[Okie Sawbones]

Okay, I read the article and I think the lady is a little bit full of herself. She likes to take a swipe at hillbillies and rednecks. I'm a bit rednecked myself. No stacks of wood -- has she ever heard of pellet smokers? Liquid smoke -- I have a great BBQ sauce that has liquid smoke in it. Ribs that fall off of the bone are steamed or boiled -- can we also say slightly overcooked? Whining about the menu -- go buy a sense of humor already. A BBQ joint in a strip mall is no good -- what nonsense. Has she been to Oklahoma Joe's in KC? This is yet another example of poor journalism, with little research, and a lot of opinion instead of fact.

 

[bigabyte]

Okay, I read the article and I think the lady is a little bit full of herself. She likes to take a swipe at hillbillies and rednecks. I'm a bit rednecked myself. No stacks of wood -- has she ever heard of pellet smokers? Liquid smoke -- I have a great BBQ sauce that has liquid smoke in it. Ribs that fall off of the bone are steamed or boiled -- can we also say slightly overcooked? Whining about the menu -- go buy a sense of humor already. A BBQ joint in a strip mall is no good -- what nonsense. Has she been to Oklahoma Joe's in KC? This is yet another example of poor journalism, with little research, and a lot of opinion instead of fact.

I think you just destroyed the massive BBQ ego this poor journalist built around herself over all these years.

 

[Budman1]

Build a UDS.

 

[SmokinAussie]

She didn't do her research at all.

Not a single mention of a crockpot. :drama: