BBQ - How does your Region Define it?
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oldognewtrick
In memory of
I'm in middle Tennessee and we cook just about anything that walks, swims or crawls...:banana:
C
Chris
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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.
oldognewtrick
In memory of
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.
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.
C
Chris
Guest
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.
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.
C
Chris
Guest
Nope we only have 12-14 so smoking is out.
nealtw
Contractor retired
Smoking is the problem, they get the munchys and forget about the meat.
mudmixer
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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
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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We don't eat a lot of fish in Texas, and to BBQ is sacrilege.
I will be giving it a try this weekend. I'm a rebel. I don't eat fish but my wife and kids do.
I'm also thinking of doing a pork butt. We don't do a lot of pork in Texas, but I'm tired of beef.
I might get shot for saying that.
I will be giving it a try this weekend. I'm a rebel. I don't eat fish but my wife and kids do.
I'm also thinking of doing a pork butt. We don't do a lot of pork in Texas, but I'm tired of beef.
I might get shot for saying that.
WindowsonWashington
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We are all over the place.
In my house...the wife like dry rub...I like it just barely wet but not too sweet.
In my house...the wife like dry rub...I like it just barely wet but not too sweet.
C
Chris
Guest
I used my new smoker over the weekend and made some of the best pulled pork I have ever had.
C
Chris
Guest
I built it. not quite done but it works great! I used the same recipe I always do except I made a Carolina style mustard BBQ sauce that was pretty great.
Since I've lived in Texas since '75 and have eaten BBQ during all those years I find it odd you say it's mainly beef & we don't do a lot of pork. Most all BBQ joints I've been to here offer, brisket, sausage (which is usually pork), ribs more often pork than beef, & chicken. Many will do other birds, mainly turkey, and some will do cabrito (baby goat for you yankees).
This time of year folks will be doing dove wraps and when deer season starts deer sausage & whole wild pigs. Those would not be sold at BBQ joints tho but, at home BBQ's.
Personally I like doing up fish too, mahi mahi on the smoker for fish tacos, redfish on the halfshell and the trout I catch down on the guadalupe river during trout season. If I manage to catch one over 18" and it's a holdover that's a real treat on the smoker, very much like smoked salmon. Had grilled tilapia caught in Lake Travis last thursday for lunch, yum.
nealtw
Contractor retired
You have to forgive Austin, he lives a sheltered life.
