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Old 11-14-2007, 07:06 PM   #51
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Websters says (a) barbecue can be any of the above, including a gathering where people eat barbecued food or the "portable fireplace" that the food is cooked over.
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Old 11-16-2007, 09:05 AM   #52
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so, a i'd guess a bbq'd prawn has about 15 different meanings...
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Old 11-17-2007, 07:07 AM   #53
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How about this sentence...

I'm going to my friend's BBQ to BBQ BBQ on his BBQ.

Translation: I'm going to my friend GATHERING to COOK LOW and SLOW - MEAT on his SMOKER. :D
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Old 11-17-2007, 09:18 AM   #54
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Quote:
Originally Posted by Bacardi View Post
How about this sentence...

I'm going to my friend's BBQ to BBQ BBQ on his BBQ.

Translation: I'm going to my friend GATHERING to COOK LOW and SLOW - MEAT on his SMOKER. :D
LOL! Close enough!

Lee
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Old 12-31-2007, 07:38 PM   #55
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In my opinion, barbecue is meat cooked low and slow and with smoke and typically in an indirect manner. Meat that is directly cooked over hot coals or gas is grilled.

The social event is a cookout. If the term "barbecue" is used for the social gathering, it should be centered around barbecue as the main course and not grilled items such as steaks and burgers.

One of my former coworkers was invited over to a new neighbor's house for a "barbecue". The main course was grilled chicken breast that had been marinated in Italian dressing. The new neighbor was from "up north".
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Old 12-31-2007, 08:26 PM   #56
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Camp cookie, speaking as someone from even further "up north" I'll just say that makes perfect sense to me. Making my point once again that terms have many meanings, often regional ones.
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Old 12-31-2007, 11:48 PM   #57
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Camp cookie, speaking as someone from even further "up north" I'll just say that makes perfect sense to me. Making my point once again that terms have many meanings, often regional ones.
Even if you accept the term "barbecue" as low and slow with smoke, different parts of the country think of said barbecue being something different. The competition circuit and internet forums are breaking down some of the regional walls slowly, for better or worse.
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Old 01-01-2008, 03:35 AM   #58
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Grilling or broiling infers high bottom heat transferred via a metal grill. BBQing is a long, slow process involving smoke. Sauteeing, Jennyema, involves jumping in a pan at high heat and it also involves moisture in most cases. Microwaving would be more similar to roasting than grilling. You are correct in your logic.
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Old 01-01-2008, 12:22 PM   #59
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I think (as I have said before in this thread and others) that we all need to be tolerant of the way people use terms in different parts of the world. There is no need to insist that your definition is the "right" definition for one particular term. Insisting you are right just leads to folks getting upset at one another. Just be aware that people use terms differently in different places. Another example is "pudding". Ask someone from the UK what that means and you will find it is significantly different from the definition used in North America.
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Old 01-01-2008, 04:52 PM   #60
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Sorry Alix:

I was approaching this in a technical way and giving information as I was taught in culinary school. I am a professional chef and assumed the terminology was universal.

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