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Post by smokey on Jul 9, 2015 15:12:01 GMT 10
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Post by chrisg on Jul 9, 2015 16:14:50 GMT 10
 Very on the mark. Cheers |
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Post by smokey on Jul 9, 2015 19:39:24 GMT 10
What is interesting is we don't have separation of styles by state.
Rather a mash of international influence.
Our food culture seems divided by towns rather then North, South, East and West.
The only extreme would be Cattle country to the North and sheep to the South.
I was amazed at how large supermarkets package and sell beef cuts up in Broome.
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Post by chrisg on Jul 10, 2015 1:13:27 GMT 10
Broome is a hub to a vast area, WA thing, catering to 90 day customers, you would see similar in Darwin. Dunno about FNQ, not been up there for decades but would expect the same. Cheers |
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Post by 420kev on Jul 10, 2015 3:00:28 GMT 10
i really enjoyed reading Myth: It's all about the sauce. There's no denying the knee-knocking power of a great sauce, but as Mueller says, "If people leave your restaurant talking about how good your sauce is, you failed." Sam Jones, the third-generation pitmaster of Skylight Inn BBQ in Ayden, North Carolina, concurs. He serves his family's signature chopped whole hog (with the crisp skin mixed in) seasoned with a little salt, pepper, vinegar and hot sauce and nothing else. Though you're welcome to adjust it to your tastes once it's in your hands, he prefers you take an unadorned bite first. "Taste the flavor of the meat before you put anything on it. Taste the time and energy that went into it," he pleads. Read more: www.tastingtable.com/dine/national/barbecue-types-american-barbecue-myths#ixzz3fPkaRgX6however he forgot the most important part.......taste the love.........and respect for the life given for our passion.......FOOD. kevin |
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Post by Deleted on Jul 10, 2015 7:52:06 GMT 10
G'day like the bit about " if it's from the south it's got to be good" this pic cracks me up..... Red neck bbq regards dave Attachments:
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Post by Bentley on Jul 10, 2015 12:06:52 GMT 10
I agrre with some an disagree with some. It is true, you can find good BBQ in all 50 States...just a matter of knowing where!
Could not agree more about the secret's, I am by no means in the same league as those mentioned, but I have won a few...and if you can take my knowledge and do it as well or better, more power to ya, I am not selling my knowledge or I do not need it to make a living...maybe I would feel different if I did!
The Smoke Ring thing...it can be artificially induced, I get what they are saying on that, but if you are cooking with wood and you don't have one, you are either lying, or I will have the Cheeseburger!
The Ole Tymers here will say if it needs sauce it aint BBQ...Ehhh, I aint sure about that...and if it really is about the meat Louie and Sam, how come you got it on the table in your restaurants? If it is good and used right it enhances the flavor of the met...Why do you use that S n P Louie?
Fall of the bone, you bet, I will take that over a tug anyday...Now, is there a fine line to getting that balance...Yes, but 9 times out of 10, I am gonna choose the overcooked BBQ to the under! Except for maybe the Pork entry, that can be a little firmer in my mind!
"...with just the least bit of resistance." That my friends is one Fine line...and I have missed it many times!
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Post by 420kev on Jul 11, 2015 5:15:00 GMT 10
Bentley,
is it not the "with just a little resistance" for BBQ judging criteria..??..
and the fall orf the bone......the preferred real people way of the Q..??..
i present my ribs naked.........with 2 or 3 choices of sauce on the table.
mild, spicy and scorpionated. i even once put up a sour cream and honey concoction.
( that was when i grabbed the scorpion dust.....instead of the paprika for the rub.....hey.....it was smoked to the exact same colour as the paprika )
it work a treat
kevin
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Post by Bentley on Jul 12, 2015 1:37:06 GMT 10
I am pulling this from memory, but I think I am close. The criteria in KCBS judging is the bite should come off the bone cleanly, without the surrounding meat coming off the bone...but the bone area of the bite should be clean and the exposed bone should dry quickly.
So, fall off the bone would be scored down by a proper CBJ...I was just saying that I would prefer an overcooked to undercooked rib, although I hear CBJ's saying all the time they like tug in their bite...
The Best rib I ever had was a buddy from Madera...It was 1997, he had just got his 1st Traeger and he made a dry rubbed Baby Back...hard for me to say, but to this day, still the best rib I have ever had!
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