Barbecue
Barbecue: The Religion
David Harwell
David Millians
Otto Schlosser on SMSBBQ
David Millians on SMSBBQ
Heather Davies
David Phillips - North Carolina Barbecue
Lois - North Carolina Barbecue
Randy Smith
Pulled Pork - What Is It? - Arete Lustrow
Alice Gomez
Dick McEachern
Alice Gomez Asks About Condiments
Arete Lustrow
Edmund Burton
Doug Essinger-Hileman
Bob Kegel
John Marmet
Bill Nyden
David Phillips
Randy Smith
SeaMark Smith
Kerry Webb
Susan Wenger
The Total List
Barbecue: The Religion
David Harwell
If nothing else has convinced me of the tolerant and understanding nature of this group, it has to be this. We have had roughly a half dozen posts on BBQ, a subject every bit as incendiary as politics and religion, and the "Great BBQ Flame War of 2007" has yet to start. To further this agreeable state of affairs, I will continue to restrain myself from making comments on what "Proper BBQ" consists of. Just don't start claiming that beans have any business being in a pot of chili. That would be much too provocative.
David Millians
I will say that when I went out to visit a friend a Texas, I was much surprised by something called BBQ that didn't involve a pig. They've got javelinas and razorbacks out there, what were they thinking?
The best BBQ in the world (in my not-so-humble opinion) comes from Purvis' BBQ, in Louisville, Georgia. Pig, cooked in ground, with sauce. They are only open Wednesday to Sunday, which is always a good sign. If the family can survive fine only open a limited schedule, it's gooood barbecue. If somebody says barbecue, that's what I think of. Right or wrong.
That being said, I'm quite happy to have Santa Maria style beef BBQ, too. They take a piece of tri-tip beef: http://en.wikipedia.org/wiki/Tri-tip, marinate it with salt, pepper, and garlic, and then barbecue it over mesquite wood. Add a side of pinquito beans (which wikipedia says are the same as Habichuelas Rosadas, and they are most definitely not), prepared Santa Maria style - google or ask, if interested, and boy that's good.
Heck, jerk chicken or pork is a heck of a barbecue, too. I definitely have a killer recipe for that, which has been altered over the years into a tasty, tasty dish...
Otto Schlosser on SMSBBQ
As a native of Santa Maria, I would like to correct a common (though minor) misapprehension. "Classic" SMSBBQ (meaning the kind you'd get from the Elks Lodge Barbecue Team, of which my father-in-law is a longtime member) does not involve tri-tip, but top block. That said, you can employ the same basting/grilling process with either cut and I doubt you'll get any complaints from your beef-eating companions in either case. My dad uses similar techniques with whole chickens over oak wood and the results are delectable.
David Millians on SMSBBQ
True, very true. I didn't say that because most people aren't interested in trying to cook a whole 3-4lb. chunk. The tri-tip is a little more manageable. Cooking it with oak also is essential; it doesn't have to be mesquite-type oak; it can be done serviceably with white oak, pin, live, etc. Cork might be weird.
Heather Davies
Flame barbecue is another topic entirely. It's where the beer comes in handy, anyway.
David Phillips - North Carolina Barbecue
The subject of North Carolina pork barbeque is one that can cause ... well, in some circles, its a religion.
It is certainly different. Pulled right off the pig, it's bland, but that's what the Texas Pete is for. It's usually served with peppers and other spices, and is far from bland in that state.
I'll just say that I find it delicious. Not better, or worse, than other forms of barbequed meat, but delicious.
Lois - North Carolina Barbecue
The one version I had in deep North Carolina, a place where they were lined up outside and local, had bland cooked pork chopped fine, laid on a Wonder Bread roll, and the sauce was vinegar with flakes of red pepper in it. See North Carolina Barbecue for the Crockpot.
But there are lots of other kinds, and I'm sure if I had recovered soon enough from the shock, I could have found the type I like. Meaty, long cooked on the rib, just a tad smoky, and sauced up with some brown sugar and all the other good stuff, with drinks in mason jars, towels for napkins, and hush puppies, cole slaw, and corn on the cob. And bones to bring home for the dawg.
Randy Smith
Which here in Columbia, South Carolina we're at the crossroads of tomato-based, mustard-based, and vinegar-based sauces and all three styles can be found within driving distance. If you are ever driving down I-77 or on I-20, stop in a Meyer's BBQ just off of exit 24 of I-77. You won't regret it. And call me!
Pulled Pork - What Is It? - Arete Lustrow
Alice Gomez Pulled pork is simply a pork roast or meaty ribs that's been done to death and is tender enough to be pulled apart with a fork. I use a potato masher on a boneless pork loin roast that's been cut into 1.5 to 2-inch slices before cooking, but some folks chop it into miniscule bits with a knife, or use a fork to pull the meat into small pieces.
Dick McEachern
Around St. Louis, Missouri, pulled pork is piled on a bun (or open faced on Wonder Bread) with sauce on the side if you want it more moist. Sometimes a slice of cheddar is added. A home grown tomato slice is nice. All of the previously mentioned sides are found locally and add in three been salad or seven layer salad. We put mayo on everything but BBQ. You like that way, its OK, just not common around here. In the old days we used to get flack in Sheboygan because we wanted mayo on the brat "hard rolls" rather than butter.
Sauce is used more here than a rub, but lots of folks are now advocating rub during cooking, and sauce served at the table.
Alice Gomez Asks About Condiments
What kind of condiments does one serve with barbecued pulled-pork sandwiches? I normally put nought but sweet pickle relish and chopped onion on mine; however, I'm pretty sure there are other items the well-provisioned host would be expected to have on hand. Any suggestions?
Arete Lustrow
For a S'Affrican touch, only Mrs Ball's Chutney will do... (no sniggering please). I prefer peach, but extra hot is also very nice...
Edmund Burton
As it is done here in Marshall, Texas, the pulled pork is chopped and mixed with a little sauce, and placed on a toasted bun. The customer then adds bbq sauce to taste, maybe a tablespoon full. On top of this goes a bit of chopped lettuce, then the top half of the toasted bun which has been lightly spread with mayonnaise. Ketchup is there, but only for the french fries.
Doug Essinger-Hileman
I wouldn't put out mayo, I'd probably have ketchup to hand but not out, and I'd definitely put out the mustard.
Bob Kegel
Jalapeños and cilantro go well with pulled pork.
John Marmet
One recommendation (a traditional one at that) would be cole slaw.
Bill Nyden
Additional BBQ sauce on the side, Tabasco and/or habañero sauce to heat it up for those who like hot. Have other condiments like French's mustard available but don't advertise them.
David Phillips
At this end of Interstate 40, coleslaw and Texas Pete hot sauce are essential.
Randy Smith
Beer. Preferable dark.
SeaMark Smith
Hamburger bun, BBQ pulled pork on it, a round slice of dill pickle on the top. Acceptable sides are 1) potato salad (southern), 2) baked beans, 3) Cole slaw.
Kerry Webb
Here in the deep, deep south, I'd put apple sauce, but then we're different.
Susan Wenger
In addition to what's been suggested: corn on the cob, and/or corn muffins.
The Total List
I use the Penzeys BBQ 3000 rub on a pork loin for the all-day cooking process, and make the sauce separately. Towards the end of the cooking I mash the pork roast with a potato masher and add some sauce for the last couple of hours, just enough to hold the meat together and to let the flavors meld. This leaves sauce left over for addition at the table.
For the condiments:
Chopped lettuce
Sliced tomato
Mayonnaise
Cilantro
Sliced jalapenos
Extra sauce
Whole grain mustard
Hot sauce - maybe two kinds
Sweet pickle relish
Chopped onion
Peach chutney
Sliced cheddar
Ketchup in the fridge
AND
Dark beer