Author Topic: BBQ Style  (Read 204978 times)

Offline capozzoli

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Re: BBQ Style
« Reply #360 on: September 18, 2010, 06:13:48 PM »
Its interesting to think about the history of bbq. I think we can all agree that "real" bbq involves smoking the meat. Anything else is just grilling. i.e. Argentina, Greece, Italy.  

BBQ comes from the native Caribbean Indian word Barabicu. This was a method of salting and smoking meat and fish to preserve. As the story goes the natives showed the British Buccaneers how to do it. Then they would salt and smoke feral pigs and what not from the islands then take them back to the ships for voyages.

The method was four branches as legs with a grill top of wood with all the meat tied to it. Then it was raised high off of the coals and would be smoked open air style.



I think if you long cold smoke it and then finish it hot before serving you will be experiencing bbq in its pristine state.
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Offline euge

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Re: BBQ Style
« Reply #361 on: September 18, 2010, 06:29:58 PM »
I was thinking of doing just salt and fresh cracked pepper. I'm using a combination of mesquite charcoal and pecan and getting a nice flavor. I can see the smoke and the meat. No rub...

Haven't used sauce in a while either. It's good without it.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline tschmidlin

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Re: BBQ Style
« Reply #362 on: September 19, 2010, 12:14:10 AM »
Ok, here's the ~8lb brisket - dry rubbed with corning spices, put in the fridge with weights, and flipped every day for 10 days.  Washed, patted dry, rubbed again with corning spices (salt free this time) and smoked today for  ~9 hours with Madrona wood.  It turned out great! :)

Tom Schmidlin

Offline bluesman

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Re: BBQ Style
« Reply #363 on: September 19, 2010, 06:33:10 AM »
Looks great Tom. What temp did you smoke?  How was the tenderness?

I pull briskets when fork tender (butter tender), usually about 180-190. Then let them cool for 30 minutes before trimming and slicing.

Here's a great tuturial for brisket on the bbq bretheren forum. Enjoy!

http://www.bbq-brethren.com/forum/showthread.php?t=57882
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Offline capozzoli

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Re: BBQ Style
« Reply #364 on: September 19, 2010, 08:55:23 AM »
I heard back then on these islands and some of the tall ships they served long pork.Any of you guys ever had that?
Beer, its whats for dinner.

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Offline bluesman

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Re: BBQ Style
« Reply #365 on: September 19, 2010, 09:38:40 AM »
I heard back then on these islands and some of the tall ships they served long pork.Any of you guys ever had that?

Any details?
Ron Price

Offline maxieboy

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Re: BBQ Style
« Reply #366 on: September 19, 2010, 09:38:50 AM »
I heard back then on these islands and some of the tall ships they served long pork.Any of you guys ever had that?

Nope!  :o  Looking forward to your processing, cooking technique, and final product pics... 
« Last Edit: September 19, 2010, 10:58:17 AM by maxieboy »
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Offline beerocd

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Re: BBQ Style
« Reply #367 on: September 19, 2010, 09:50:30 AM »
I heard back then on these islands and some of the tall ships they served long pork.Any of you guys ever had that?

Didn't we do this bit already?  :-\
Bottom line was whatever you cook, if you do it right and season it properly it will be good.  ;)

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Offline tschmidlin

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Re: BBQ Style
« Reply #368 on: September 19, 2010, 11:25:53 AM »
Looks great Tom. What temp did you smoke?  How was the tenderness?
It stayed between 225 and 250 the whole time, took it off when it hit 185.  It wasn't as tender as I'd hoped, but it was really good.  Next time I think I'll let it go a bit longer.  Man, I love corned beef - first time I had it smoked/grilled instead of just boiled.

I heard back then on these islands and some of the tall ships they served long pork.Any of you guys ever had that?
Funny.  Maybe you could get yourself some hufu.
Tom Schmidlin

Offline euge

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Re: BBQ Style
« Reply #369 on: September 19, 2010, 11:26:10 AM »
I would imagine long-pig would just do the smoke and no rub to be authentic. Supposed to be the best there is...
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline capozzoli

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Re: BBQ Style
« Reply #370 on: September 19, 2010, 12:19:49 PM »
I think (for now) I will steer clear of the long pork. But it is a part of BBQ style, maybe not practiced at present but historically it was.

Who knows what the future holds?

« Last Edit: September 19, 2010, 12:23:54 PM by capozzoli »
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Offline bluesman

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Re: BBQ Style
« Reply #371 on: September 19, 2010, 12:51:47 PM »
BBQ human canibalism is pretty sick.  :o
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Offline euge

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Re: BBQ Style
« Reply #372 on: September 19, 2010, 01:02:28 PM »
Looks like cap is set up for it though with his Argentine grill. ;)
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline capozzoli

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Re: BBQ Style
« Reply #373 on: September 19, 2010, 01:05:02 PM »
I cant figure out what they guy with the beard is doing in the back.

Either he is saying:
"
 Ew man, dont eat people!"

or

"Hey you pigs, save some for me."

This print may make a good tee shirt.

Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline beerocd

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Re: BBQ Style
« Reply #374 on: September 19, 2010, 01:06:05 PM »
BBQ human canibalism is pretty sick.  :o

What, you prefer braised?
The moral majority, is neither.