What is real BBQ?

[MrFilthyIke]

Only if you have run out of pork!

Bah, when i comes to BBQ all I care about is comsuming meat.
Glorious, bloody, fleshy meat! I will comsume you all!!!!!!!!!...
uh, where am I? You am I?

 

[Darrin Drader]

The McRib from McDonalds is the one true BBQ. All the rest are pale, spongy immitations.

Troll! Why do we tolerate this guy around here anyway? It's incomprehensible!

The best BBQ I've had is at Hua's Mongolian BBQ in Walla Walla, WA.

But if we're talking about American BBQ, I like it wet, and I like it hot. I like the BBQ sauce so hot that it makes ordinary people's faces melt. OK, that may be exaggerating just a bit, but I can't find a BBQ sauce on the store shelves that is hot enough. There's a place in Renton, WA that does an excellent job with their sauce.

 

[Shemeska]

Face melting is for wussies.

I like the BBQ sauce so hot that it makes ordinary people's faces melt. OK, that may be exaggerating just a bit, but I can't find a BBQ sauce on the store shelves that is hot enough. There's a place in Renton, WA that does an excellent job with their sauce.

You'd fit in well with my group then. On a lark we got into a hot sauce contest and myself and one of my players A) lost our sense of taste for a week, B) were high for around a half hour on the endorphine rush, C) were in horrific pain the next day, and D) consumed half a bottle of stuff that we only later noticed had a disclaimer warning against direct human consumption.

And back on topic I just bought some fairly decent premade pulled pork BBQ here at a local foodstore that is probably some of the best stuff I've had outside of a true BBQ restaurant or somebody's backyard BBQ pit.

 

[Quasqueton]

I think this thread is the only time I have ever agreed with anything diaglo said.

Quasqueton

 

[Desdichado]

I like the BBQ sauce so hot that it makes ordinary people's faces melt. OK, that may be exaggerating just a bit, but I can't find a BBQ sauce on the store shelves that is hot enough. There's a place in Renton, WA that does an excellent job with their sauce.

Indeed. I went to a place this last weekend that had what they called "Nasty" BBQ sauce, with habanero flavor. It wasn't really hot at all, though, and it was really sweet, which is a cardinal sin in association with meat of any kind.

Totally wussy. Even my 9-year old son wasn't impressed. He's become a bit of a hot sauce sophisticate in the last year or two, though. Makes an old man proud.

 

[Henry]

I tend to think that real BBQ is whatever the biggest, meanest, rough-ass SOB in the joint says is BBQ. And you're gonna like it.

Ah, so you'll be having some vinegar-based pulled pork, then?

 

[Quasqueton]

Why no love for chopped pork? Chopping it makes it easier to get sauce mixed in real good.

Quasqueton

 

[Vraille Darkfang]

Why no love for chopped pork? Chopping it makes it easier to get sauce mixed in real good.

Quasqueton

If you have to use a knife, it ain't cooked right.

Trully great BBQ falls apart at the mere sight of a fork.

 

[Elf Witch]

This thread made me hungry for good ole South Carolina BBQ. So I spent yesterday at the bookstore going through cookbooks. I found some amazing recipes for some sauces I can't wait to try including my mustardy South Carolina style.

I came across a style I had never heard of called Alabama white BBQ. It is made with a mayonaise base sauce and is mainly used on chicken. I made some last night and it was incredible. It was spicy and cool at the same time.

Has anyone else ever had it?

I hoping in the next weeks to get a nice pork shoulder and put in my smoker and make some pulled pork. I am going to make some of my Carolina sauce as well as both kinds of North Carolina sauces and have a little taste off of my own.

 

[Henry]

I came across a style I had never heard of called Alabama white BBQ. It is made with a mayonaise base sauce and is mainly used on chicken. I made some last night and it was incredible. It was spicy and cool at the same time.

Whoa!

I'm ready for the heart attack -- Don't suppose I could entice you to either type up the recipe or the name of the book you got it from?