Barbecue is Barbecue, Grilling is Grilling..

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Captain Morgan

Chef Extraordinaire
Joined
Jan 18, 2005
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Myrtle Beach
Hey folks we've gotten away from the categories here
at BBQCentral.

I'm sure everyone knows the difference between bbq and grilling.
And if it's made in the oven, it should go in the General section.

No biggie, but let's get it right.

Thanks.
 

bigwheel

Master Chef
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Jan 25, 2005
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Foat Wuth
Well there is grilling then there is direct bbq cooking..which is simply slow grilling. Think it has to do mainly with the speed of the operation, distance twixt the fire and meat etc. So in certain cases think it hard to differentiate the two processes. Somebody needs to be in charge of sorting all this stuff out.

bigwheel
 

Captain Morgan

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Since the 1950s, the USDA has required that all products so labeled must use meat cooked to 70 percent of its original weight, with the lost fat and moisture eventually combined with sauce and sold as a canned or frozen product. This is no longer true.

Leaner meats produced today means less weight loss. But the direct/indirect argument is moot.
Classic bbq was cooked direct over coals. Most modern bbq is indirect.

However, I think it's pretty simple to tell which is cooked low and slow with smoke, and
which is cooked hot and fast, and what is cooked in a crock pot.
 

bigwheel

Master Chef
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Well some of the reputed best bbq in Tejas comes from Coopers in Llano which aint nothing real slow or low about it. They go about an hour per pound direct over coals for brisket anyway. Then they loosely wrap in foil reduce the heat and let it swelter till it dies and gives up. Now aint ate there personally so some of this may be just rumors. Now they do supposed to use small briskets which a person could cook a 7-9 pound steak in a shorter time frame most likely. Whuts a Mother to do?

bigwheel


bigwheel
 

Captain Morgan

Chef Extraordinaire
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Messages
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bigwheel said:
Well some of the reputed best bbq in Tejas comes from Coopers in Llano which aint nothing real slow or low about it. They go about an hour per pound direct over coals for brisket anyway. Then they loosely wrap in foil reduce the heat and let it swelter till it dies and gives up. Now aint ate there personally so some of this may be just rumors. Now they do supposed to use small briskets which a person could cook a 7-9 pound steak in a shorter time frame most likely. Whuts a Mother to do?

bigwheel


bigwheel


and Myron Mixon famously cooks "hot and fast".

Seriously....in this forum, do we need an official definition?

It's either bbq, grilled or baked steamed...let's keep smoked
foods here.
 

bigwheel

Master Chef
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Ok you win. Your the one with the steenken badge and the bullet in the shirt pocket. My Daddy always taught me it wasn't smart to mess with the Po Po's:)

bigwheel
 

007bond-jb

Master Chef
Joined
Dec 29, 2006
Messages
6,429
Captain Morgan said:
Since the 1950s, the USDA has required that all products so labeled must use meat cooked to 70 percent of its original weight, with the lost fat and moisture eventually combined with sauce and sold as a canned or frozen product. This is no longer true.

Leaner meats produced today means less weight loss. But the direct/indirect argument is moot.
Classic bbq was cooked direct over coals. Most modern bbq is indirect.

However, I think it's pretty simple to tell which is cooked low and slow with smoke, and
which is cooked hot and fast, and what is cooked in a crock pot.


Hey Sarge N cappy read this Boys!...............:::;;;
http://aht.seriouseats.com/archives/201 ... rgers.html
 

bigwheel

Master Chef
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Great read Boy! Thanks for sharing the link. Course I already knew all that stuff and could tell the author was anal when he start talking about grinding your own meat and poking patties with a gauge. Who got time for that kinda nonsense? Now he is full o caca about the flipping being good. I will take the po misguided young man under my wing one of these days. Get him edumacated etc. Now the anal stuff is harder to cure. In real life they grow up and pose as injuneers.

bigwheel
 

bigwheel

Master Chef
Joined
Jan 25, 2005
Messages
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Well I have searched high and low and I can't figger out which sub group to which this thread should be most propaly categorized. I can't even figger out whut sub group I am in as we speak. Thanks.

bigwheel
 

JIMMYJAM

Senior Cook
Joined
Jun 2, 2010
Messages
499
Location
Pittsfield,MA
I just want to give my opinion on what BBQ is. BBQ is low and slow..it is fire and coal..it is wood and smoke..it is patience and love..if you missed any of this please rebuild..remake..start over...we love you, and we will wait :)
 

Chiles

Senior Cook
Joined
Dec 11, 2006
Messages
202
Location
Henrico, Virginia
Hmmm,
Well, Two of the guys this weekend at the Que and Cruz were smoking / cooking between 300 and 325. They kicked my but in the scores and finished in the top three in some catagories. No where in the KCBS rules (that I can think of) does it say what temp it has to be cooked at, nor for how long.

-Chiles
 
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