Should Bart be appointed as official BBQ snob?

Should Bart by POA's official BBQ snob?

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Clark1961

Clark1961

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Should Bart be appointed as POA's official BBQ snob?
 
I recall working in Alaska and being invited to "A BBQ" I thought..Awesome haven't had any in a while. I got there and the poor things had a grill out with hot dogs and hockey puck hamburgers.
 
Is campaigning during a vote legal? Iguessso...
 
Heavens no!

BBQ is like sex. It's all good, but some's better others!:goofy:
 
When I was in Alaska we had a BBQ at the dorm and BBQed 125# of black bear meat. Consumed about 40 cases of bear and dozens of jars of hot sauce and chips.

Heck of a BBQ
 
Unacceptable. I think he should be fined by the National Barbecue Association for gratuitous disparity.
 
Clark1961 said:
Is campaigning during a vote legal? Iguessso...
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You just go ahead and vote how you want :nono:. Got it?

175-BlackPanthers2.jpg
 
It depends on your definition of BBQ. Other that what we cook in the Eastern part of North Carolina, what most THINK is BBQ, is nothing but burnt meat.
 

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cherokeeflyboy said:
It depends on your definition of BBQ. Other that what we cook in the Eastern part of North Carolina, what most THINK is BBQ, is nothing but burnt meat.
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And we have a write-in candidate!
 
cherokeeflyboy said:
It depends on your definition of BBQ. Other that what we cook in the Eastern part of North Carolina, what most THINK is BBQ, is nothing but burnt meat.
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mmm - I could roll around in Carolina BBQ.

But, c'mon. Not considering a good brisket, slab of ribs, sausage, and even *cough* yardbird? You might as well just stick to Light Beer and not even realize there is a whole 'nother world out there.
 
tmyers said:
When I was in Alaska we had a BBQ at the dorm and BBQed 125# of black bear meat. Consumed about 40 cases of bear and dozens of jars of hot sauce and chips.

Heck of a BBQ
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Bear comes in cases now? What has the world come to?:goofy:
 
Matthew said:
mmm - I could roll around in Carolina BBQ.

But, c'mon. Not considering a good brisket, slab of ribs, sausage, and even *cough* yardbird? You might as well just stick to Light Beer and not even realize there is a whole 'nother world out there.
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I like pot roast err umm... brisket. I just don't call it "BBQ" it doesn't rise to that level. It should not be classified nor spoken of in the same context as say a full rack from Blues City.
 
EdLarkin said:
...
BBQ is like sex. It's all good, but some's better others!:goofy:
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Or , taken even further......

BBQ and painting and sheet rock work is like sex.... If you didn't get it all over you, ya didn't do it right...;)......:D
 
I just went and browsed the "reviews" for one of my BBQ Joints in Memphis (The place where i go when I want wet ones and I'm downtown).

I start scanning for people from TX,NC, KC or werever.

A guy in Austin TX has to this to say.

Great ribs and fast service on Beale Street. I'm tempted to dock a star for plastic beer cups (seriously?), but the ribs are excellent (Stanley's in Tyler, TX is the best, though) and the service was great, which is nice, because it was just me, and sometimes that means you get forgotten.

The sides were also good and there were tons of fries. The bands downstairs were a bit too touristy, but that's to be expected on Beale Street, and at least they were better than most Sixth Street cover bands.

Shaking my head at the guy who ordered a cheeseburger. Whaaaat?
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Funny, he didn't notice that you get a plastic cup because you can pick it up and walk out of the resturant with it on Beal St. This is a tourist trap rib place, but I rank it fairly high on the wet rib scale.

Here's a girl from Kansas.

I had the Best Meal on Beale...ribs and catfish. My kids and hubby had the ribs. We are from Kansas City and I hate to say this but the ribs here best any we've had before. The fish was great too! We finished with the apple cobbler skillet! Yum!
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Two people on Yelp can't be wrong :) Well, the first one is wrong about Stanley's in TX.

http://www.yelp.com/biz/blues-city-cafe-memphis
 
John Baker said:
OK, serious question: Is BBQing over gas and fake briquettes really BBQing?

-John
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No, that's grilling. But...you can use wood chips for smoke, turn off most of the burners, then put some ribs on the indirect side and you can do a remotely passable job.
 
Matthew said:
No, that's grilling. But...you can use wood chips for smoke, turn off most of the burners, then put some ribs on the indirect side and you can do a remotely passable job.
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Really? Case law suggests that cooking over slow indirect heat constitutes barbecue.
 
EdLarkin said:
Bless your little heart, I bet you've never had barbecue with white sauce.:rolleyes2:
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This is going horribly wrong...white sauce is just...just...not acceptable
 
Sac Arrow said:
Really? Case law suggests that cooking over slow indirect heat constitutes barbecue.
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Yea. But there was that statement about BBQ and bad sex.

And the KCBS rules only allow gas as a starter, not as the heat source. However, since John is not entering in a sanctioned contest (I mean, event), he is free to do as he wishes in the experimental category.
 
Matthew said:
No, that's grilling. But...you can use wood chips for smoke, turn off most of the burners, then put some ribs on the indirect side and you can do a remotely passable job.
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Will this method work on a George Foreman grill? :)
 
EdLarkin said:
Bless your little heart, I bet you've never had barbecue with white sauce.:rolleyes2:
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We don't worry too much about sauce. Spend out time on the meat.

The best white sauce I've ever had was in okolona ms at place called the happy house BBQ. The old guy there had named it "dick serious" I don't know what that means but it was good.
 
bartmc said:
We don't worry too much about sauce. Spend out time on the meat.

The best white sauce I've ever had was in okolona ms at place called the happy house BBQ. The old guy there had named it "dick serious" I don't know what that means but it was good.
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You obviously don't know enough to discard white sauce, you can't be the POA BBQ snob. End of vote.
 
bartmc said:
I just went and browsed the "reviews" for one of my BBQ Joints in Memphis (The place where i go when I want wet ones and I'm downtown).

I start scanning for people from TX,NC, KC or werever.

A guy in Austin TX has to this to say.



Funny, he didn't notice that you get a plastic cup because you can pick it up and walk out of the resturant with it on Beal St. This is a tourist trap rib place, but I rank it fairly high on the wet rib scale.

Here's a girl from Kansas.



Two people on Yelp can't be wrong :) Well, the first one is wrong about Stanley's in TX.

http://www.yelp.com/biz/blues-city-cafe-memphis
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OK, see now, your Beale St BBQ didn't make Tony Bourdain's list of 13 places to eat before you die:

http://www.menshealth.com/nutrition/must-visit-restaurants
 
John Baker said:
OK, serious question: Is BBQing over gas and fake briquettes really BBQing?

-John
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Propane is one method mentioned by Wikipedia:
http://en.wikipedia.org/wiki/Barbecue

Most etymologists believe that barbecue derives from the word barabicu found in the language of the Taíno people of the Caribbean and the Timucua of Florida, and entered European languages in the form barbacoa. The word translates as "sacred fire pit".[1] The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks.

Traditional barbacoa involves digging a hole in the ground and placing some meat (usually a whole goat) with a pot underneath it, so that the juices can make a hearty broth. It is then covered with maguey leaves and coal and set alight. The cooking process takes a few hours. Olaudah Equiano, an African abolitionist, described this method of roasting alligators among the Mosquito People (Miskito people) on his journeys to Cabo Gracias a Dios in his narrative, The Interesting Narrative of the Life of Olaudah Equiano.[2]

It has been suggested that both the word and cooking technique migrated out of the Caribbean and into other languages and cultures, with the word (barbacoa) moving from Caribbean dialects into Spanish, then Portuguese, French, and English. The Oxford English Dictionary cites the first recorded use of the word in the English language as a verb in 1661, in Edmund Hickeringill's Jamaca Viewed: "Some are slain, And their flesh forthwith Barbacu'd and eat." It also appears as a verb in the published writings of John Lederer, following his travels in the American southeast in 1672.[3] The first known use of the word as a noun was in 1697 by the British buccaneer William Dampier. In his New Voyage Round the World, Dampier writes: And lay there all night, upon our Borbecu's, or frames of Sticks, raised about 3-foot (0.91 m) from the Ground.

Samuel Johnson's 1756 dictionary gave the following definitions:[4]

"To Barbecue – a term for dressing a whole hog" (attestation to Pope)
"Barbecue – a hog dressed whole"
While the standard modern English spelling of the word is barbecue, local variations like barbeque and truncations such as bar-b-q or bbq may also be found.[5] The spelling barbeque is given in Merriam-Webster and the Oxford English Dictionary as a variant.[6][7]

In the southeastern United States, the word barbecue is used predominantly as a noun referring to roast pork, while in the southwestern states cuts of beef are often cooked.[8]​
 
Matthew said:
Never heard of white bbq sauce. What's in it?
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Had to google it, mayo and cider based bbq sauce. Never having heard of it before I can't speak to the traditional angle but I loves me mayo. Will have to try whipping some up.
 
Matt, what's your favorite?

I used flying mostly as means to visit barbecue shacks and reputable restaurants for years. When living in Tulsa I would fly or visit KC Just for the Q. My favorite KC place is LC's down from the plaza. Total dive with some seriously good food! Jack Stacks is decent also. I tend to avoid Gates as there is much better to try. Never made it to Oklahoma Joes but the one in BRoken Arrow, Okla is owned by Mr. Oklahoma Joe and is very good.

As many have mentioned in previous post Terry Bright of We b smokin on Miami county outside of KC is very good. He won the 2000 American Royal with his sticky ribs and he does it well with his same old little smoker and apple wood. Fly into K81 and check him out sometime, definitely worth the flight.

Texas, great pure smoking without fancy rubs, good old salt, pepper and usually oak smoking to perfection. Lockhart, TX capital of awesome Q. Take a tour of the 3. Smitty's, Blacks and Kruetzs all serve top shelf food. Salt lick is ok, but more atmosphere then good food.

After moving to Colorado everyone wanted to have a Barbecue after soccer season was done, in real life it was grilling, I was devastated. Can't understand how someone gets that messed up. I do own a green egg which can slow cook for over 12 hours with natural hardwood charcoal and never touching it or reloading more charcoal. Its the greatest thing next to sliced bread. It has never had a drop of lighter fluid in it and it's only started with chimney with newspaper. Sometime when time doesn't allow I will fire up my Cookshack Electric smoker but I just feel like I'm cheating when I do so.

Colorado folks have no idea what barbecue is and I've often thought about semi retirement from medicine and starting something. For a good read for those that are addicted to smoke Adam Lang has great books. Sorry get me started on the Q and I can't shut up.
 
ClimbnSink said:
Had to google it, mayo and cider based bbq sauce. Never having heard of it before I can't speak to the traditional angle but I loves me mayo. Will have to try whipping some up.
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I like it with plenty of pepper in it. Not my favorite but it works. In Memphis, unless it ribs, it's acceptable to use just hot sauce.
 
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