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Old 04-08-2005, 05:08 AM   #1
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This Is What Barbecue Means To Me

It's quite erroneous to assume that simply introducing wood into the cooking process of a piece of meat constitutes as barbecue.

The following methods may produce something that you enjoy eating, selling or entering into cook-offs. But none of them produce classic American barbecue!
Lump Charcoal

Although it is technically hardwood coals, lump charcoal is not going to exactly duplicate the traditional taste imparted by hardwood burned to coals. On the bright side, it is usually made from 100% hardwood. We'll reluctantly label this method "The Best Way to Do It Wrong". However, we feel that many proponents of this fuel tend to exaggerate it's relevance when comparing it to other incorrect fuel sources.

It seems like fairly sound logic to assume that if something isn't being done right, then it's probably being done wrong!

Lump Charcoal with added raw wood

Adding raw wood to lump charcoal in a covered cooker of any size is going to take you completely away from any authentic or traditional taste in your meat.

I don't care how rampantly this technique is used or how often it is recommended -- it isn't going to impart anything close to the correct taste in meat, from a traditional standpoint.

Gas/Electric

Simply put, using gas or electricity, in any capacity, cannot be considered barbecue from a traditional standpoint because neither were available for use in our original barbecue. But if you're going to do it wrong anyway, why not make it easy on yourself?

Gas/Electric with added raw wood

Here we go again. We've sailed around the fruit loop and taken something that was not right to begin with and turned it into something even more obviously wrong. Once the smoke from raw wood is introduced, you've imparted very obvious flaws in both taste and appearance, from an authenticity standpoint.

Live Fire

In an enclosed set-up, this method imparts about the same incorrect flavor as the other methods using raw wood. Uncovered, a live fire will not impart any meaningful smoke flavor or smoke ring into meat. Live fires would have been impractical to use for cooking pigs in early primitive set-ups for a variety of reasons, the most notable being the increased likelihood of grease fires.

Charcoal Briquettes/Liquid Smoke

Both of these are too ridiculous to discuss, but are still commonly used
 
Old 04-08-2005, 05:28 AM   #2
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So what exactly does constitute Classic American Barbecue??????
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Old 04-08-2005, 05:32 AM   #3
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Quote:
Originally Posted by Uncle Al
So what exactly does constitute Classic American Barbecue??????
This right here is what constitutes a Classic American BBQ!

Quote:
Originally Posted by Larry Wolfe
I made the best BBQ the other night in the microwave! Here's the recipe.

1 5lb Boston Butt
Liquid Smoke
Yellow Mustard
McCormicks Seasoned Salt

Liberally coat the roast with LS, Yellow Mustard and then MSS in that order
Cook at 25% power, test for tenderness every 15 minutes until the roast pulls with little effort and internal temp reads 195*
Mine took a little over an hour and 15minutes

Very good for a quick dinner!
:biggrin: :biggrin: :biggrin: :biggrin: :biggrin: :biggrin: :biggrin: :biggrin: :biggrin: :biggrin:
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Old 04-08-2005, 05:34 AM   #4
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I for one am glad that I can look at things with an open mind. If it tastes the way I like, my family likes it and my friends like it, I don't care if Ludi don't like it! I'd bet money that there are people on this board, that cook with any of the above methods that Ludi doesn't like, that could cook just as good, if not better than Ludi! But it is nice to see other OPINIONS about bbq.
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Old 04-08-2005, 05:48 AM   #5
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Guess your reading comprehension Is not too great. Read it again. See where it say's " the traditional taste imparted by hardwood burned to coals"
 
Old 04-08-2005, 06:08 AM   #6
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Sad, But true Larry, Nick, I agree with you. I'm just old school. I was only sharing my opinion.
 
Old 04-08-2005, 06:24 AM   #7
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Ludi, I happen to agree with you 100%. You will never sway most folks though and it really doesn't matter. I know that many folks win double blind contests using many forms of charcoal driven apparatii. I doubt very seriously if you , or I could taste the difference between BBQ well done on a WSM or $50,000 log pit. From the BBQ cooks point of view, I believe that the best experience comes from tending a log pit. It "connects" the cook to the product, the history, and the romance of the art. It is the reason I went with a traditional Klose log pit as opposed to a boxy, industrial looking Southern Pride, or Old Hickory one. The fact is, most folks cannot afford, or do not want to spend the money on a $1000+ log burner for their backyard use. To truly do it right, without having to fool with countless modifications, I believe that you really need to go with a quality , .25" thick log burner. Otherwise, you are trying to maintain a fire in a breadbox and that is work! Other folks, don't want to deal with the time involved in tending a fire all day. I could not leave my old 20 x 36" pit for more than 1/2 hour during a cook. I don't care though. I have to run around and tend to bullshit all week. Twelve hours sitting in a chair and watching a fire on Saturday suits me just fine!
I have known at least 4 guys who bought Klose pits, along with the charcoal basket and, once they tried to do it with all wood, and learned the method, became converts who now, only use charcoal in a pinch. If I have to run up to the store or some other task, I'll throw a couple chimneys inn to keep her going myself!
In my new mobile, I added gas assist. I'll try not to use it, but if it's 3:00 am, and I get tired at a cook site, I'm switchin it on and catchin some ZZZZZZZZ's and I guarantee, nobody, including you or me, would be any the wiser.
You are arguing semantics here. You can make your point, but you aren't going to convince anyone who cooks on a WSM that he isn't making "Real BBQ." Don't stress over it brother! Have fun! WOOD-man
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Old 04-08-2005, 06:30 AM   #8
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Old 04-08-2005, 06:43 AM   #9
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Well, even though I'm not making "REAL" BBQ pn my WSM...it tastes ok to me! OH, that's my thick skin talking!!
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Old 04-08-2005, 08:31 AM   #10
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Hey WoodOffset,
I'm not trying to stir the pot anymore than it is. Don't think it needs it. You guys will keep this one going without me.
But I don't think Ludi would be including you in there either. You're not cooking OVER coals burnt down from hardwood.
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