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Austin 08-05-2013 03:58 PM

BBQ - How does your Region Define it?
 
How does your region define BBQ? In Texas it's beef, little to no sauce, a good rub, smoked for a few days.

Where are you at and what do you do?

oldognewtrick 08-05-2013 04:01 PM

I'm in middle Tennessee and we cook just about anything that walks, swims or crawls...:banana:

Chris 08-06-2013 07:40 AM

I'm in CA so I copy the rest of the country and their styles of smoking. We do more grilling out here than smoking but I try to keep the tradition alive.

Austin 08-06-2013 10:56 AM

Why the emphasis on grilling over smoking? We grill down here, but not much.

oldognewtrick 08-06-2013 11:34 AM

Grilling is usually quick at higher temps. Steaks, burger, chicken all can be cooked with that great outdoor flavor, even on a gas grill. Quick, easy and cleaner. Charcoal takes a longer prep time.

Tougher meats like brisket, chuck roast, pork shoulders and butts benefit from longer, slower cooking at lower temps. This allows the tough tissue to break down and become tender. Smoking meats on a smoker takes a commitment in time, usually in the neighborhood of 1-1/2 hours a pound.

Chris 08-06-2013 06:36 PM

CA we are all in a hurry all the time. We don't know what a slow pace of life is, we want it and we want it now!

Really there are very few people that smoke out here. At least that I run across, I hear people saying they want to but it never goes through. Out of everyone I know I am the only one that smokes.

Austin 08-07-2013 10:03 AM

That's odd. People in Cali don't have 16 hours to cook dinner?

Chris 08-07-2013 09:58 PM

Nope we only have 12-14 so smoking is out.

nealtw 08-07-2013 10:04 PM

Quote:

Originally Posted by Chris (Post 90276)
Nope we only have 12-14 so smoking is out.

Smoking is the problem, they get the munchys and forget about the meat.:rolleyes:

mudmixer 08-08-2013 11:11 AM

Obviously, it depends on where you are.

Around here, BBQing is a generic term for anything cooked over coals outside. Most common is on a grill (covered or not) followed by smoking in a covered heat source.

Smoking or slow cooking is good for sitting around outside, drinking beer and tending to the cooking although it is very rarely looked at if you have controls and thermometers.

My friend does a lot of smoking/BBQing and in the case of big chucks of cow, pig, venison or moose, he starts it before going to bed with the right amount of chips in a pan in a electric grill that has good controls and is heavy. He looks at it somewhere in the early morning to add anything necessary and schedules it for afternoon eating.

Smoking of fish like salmon, whitefish is popular, but a little cooler, and some people check it by the calender instead of a clock(LOL).

If you get caught smoking a good fish like good, small walleye might get you arrested, but that is local tradition.

Dick


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