BBQpalooza!

[Dark Jezter]

Okay, I'll start here with my first recipe...

Sirloin Steak with Garlic Butter

Servings: 8

Ingredients:
1/2 cup butter
2 teaspoons garlic powder
4 cloves of garlic (minced)
4 pounds of top sirloin beef steaks
salt and pepper

Directions:

1. Preheat your outdoor grill for high heat (if using a gas grill).

2. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.

3. Sprinkle both sides of each steak with salt and pepper.

4. Grill steaks to desired doneness. When done, remove from grill and place on plates. Brush tops of steaks generously with garlic butter, and allow to sit for 2-3 minutes before serving.

 

[diaglo]

You forget the bagaong (fermented fish paste).

i never forget it.

but my wife doesn't like the ehh.... aroma...

when you crack the top of the jar everyone in the whole house knows.

 

[Wycen]

What about propane and propane accessories?

Now I can't recall everything at the moment, but from another Alton Brown episode we have Boucan, the origin of Buccaneer and if memory serves, barbecue.

Google to the rescue:

"Folks like to argue about what defines a great barbecue. What they really should be arguing about is what the word actually means. It is just about the only word that out-conototes roast. You could, for instance, say, I fired up my barbecue and barbecued a mess of barbecue for the church barbecue. (Try that out on a French cook someday- it'll crack him like an oeuf.)
The origins of the word are traceable. When Columbus landed on Hispanola, he found the natives smoking meat and fish on green wood lattices built over smoldering bone coals. The natives called this way of cooking 'boucan'. The Spainards, being good colonialists. decided to change it to 'barbacoa'. On his next journey from Spain. Columbus brought pigs to Hispanola. A few of them got away, and soon there was more 'boucan' than you could shake a flaming femur at. As word got around that the gettin' was good on Hispanola, bandits, pirates, escaped prisoners, and runaway slaves made for the island and lived high on 'boucan' three times a day. The french, witty as they are, called these individuals "boucaneers".
So, the folks in Tampa have a football team whose name means "those who cook over sticks."

 

[Hand of Evil]

What about propane and propane accessories?

Oh, you are asking for it...no true BBQ is cook over anything buy coals!

 

[Desdichado]

As a man from Texas, I'm often bewildered by these things that northerners call barbecue. True, my family is originally from the north, but my friends are all native Texans, and any sort of BBQ sauce that isn't red is just alien and frightening to me.

I hear you, RW. After moving to Detroit a few years ago, I'm still amazed that "BBQ" is hot dogs and hamburgers on a gas grill. Now, don't get me wrong; grilled hamburgers and some nice bratwurst are good, but that doesn't make them BBQ. As far as I'm concerned, nothing cooked on a gas grill is BBQ.

I love brown sugar sauces. I can't imagine garlic in a barbecue, except for perhaps very very subtle amounts.

See, now that's where we differ. I hate "sweet" BBQ sauce, and I'll put garlic in anything and love it all the more for it. Suger of any kind, or honey, does not mix with meat. I'm still horrified at a guy I knew who used to pour white sugar in his spaghetti sauce. What a heathen!

 

[alsih2o]

Avoiding the obvious jokes -- one of my problems when making pulled pork is getting the shreds of meat small enough. Right now I'm just ripping it apart with my fingers. Is there a better way, or am I just not patient enough?

Get a nice, clean, unused wire brush, take it to the meat.

 

[Tarrasque Wrangler]

I'm still horrified at a guy I knew who used to pour white sugar in his spaghetti sauce. What a heathen!

The sugar cuts the acidity of the tomatoes. I don't put enough in it to make it taste sweet exactly, but you can tell by the sour faces around my table when I forget to add it.

 

[Umbran]

no true BBQ is cook over anything buy coals!

Not entirely true. Coals are important for barbecue that deals with direct heat - broiling the meat. For the barbecue that is dependant upon the smoke, especialy the sort that works with lower tempreature smoke, the coals are unnecessary. All you need is to make the wood chips give off smoke. You can do that with gas, or even (as shown by the oft-mentioned Alton Brown) with a hotplate.

 

[Piratecat]

What? You're a gamer. You need something to shred flesh, and you miss the simplest solution? Your handy-dandy Kitchen Orc!

He's busy making pies.

 

[Desdichado]

The sugar cuts the acidity of the tomatoes. I don't put enough in it to make it taste sweet exactly, but you can tell by the sour faces around my table when I forget to add it.

Tomatoes? Acidic?

Lemons are acidic. Any self-respecting lemonade needs sugar. But tomatoes?

All I can say is your table is a lot different than mine if you get sour faces from spaghetti sauce.