How do you like your Barbecue?

[Dapper Dan]

On the "Slang" thread, techieMoe and carlosponti began a discussion about "Barbecue" which got me thinking about all the different ways it is prepared. There are many different types of barbecue all over! There's tomato based, vinegar based and mustard based sauces and you can use chicken, beef, pork and, well... almost any other type of meat you can think of!

techieMoe says in Texas, it's beef barbecue and I understand tomato based sauce is the norm all over Texas. Here in South Carolina, it's tomato and mustard based sauces over slow smoked pork.

What is the predominant way barbecue is cooked in your neck of the woods?

[DThor]

I dunno - there was another thread on what everyone thought happened in the afterlife that got closed off due to potential rants and flame wars - this is a far more contentious issue...

Up here in Canada, it's a very frustrating issue. We don't really have what I would call our own BBQ. The vast majority of average joes out there equate BBQ with firing up a Weber, steaming ribs, throwing them on the grill and dabbing them with BBQ sauce. I'm sure that makes any Southerners cringe. Personally, I make it a mission anytime I travel south of the Mason-Dixon to check out what I consider to be real BBQ - slow smoked meat. YUM. It's what I would call a seriously guilty pleasure, but I don't feel remotely guilty about it.

All the "real" BBQ restaurants up here(and while there's not many, there are a few that are quite good, using applewood, proper custom smokers, etc.) have the usual assortments of pulled pork, chicken, ribs.

Now you've got me all hungry, gotta go...

DT

[EDIT] I shouldn't really clump all of Canada into my comments. Everywhere I've been, with the possible exception of Alberta, however, seems to be like this, and I've travelled pretty well all over.

[fingal]

In the depths of rural Lincolnshire in the English East Midlands they have what's called a pig roast. The rules are simple. Catch pig, kill pig, roast pig - get drunk, dance a lot. Be late for work on Monday morning.

Want to try one? Here's the directions.

[carlosponti]

for chicken i take olive oil, Worcestershire sauce and some Mrs Dash All Spice. let it sit over night in the fridge. make a bowl from aluminum foil put the chicken with the marinade in the aluminum bowl until you can finish a six pack of beer turn the chicken over after three. the chicken will be done nice and tender like . becareful with the left over olive oil i have caught it on fire acouple of times.

[Dapper Dan]

In the depths of rural Lincolnshire in the English East Midlands they have what's called a pig roast. The rules are simple. Catch pig, kill pig, roast pig - get drunk, dance a lot. Be late for work on Monday morning.

We do the exact same thing here! Only difference is, we get drunk before we catch the pig!

[fingal]

We do the exact same thing here! Only difference is, we get drunk before we catch the pig!

He he ... shall I call you brother?

[daacosta]

I am partial to braised ribs but... that's not bbq The thing is, I love the meat falling apart from the bone after being braised for 2 hours with a nice dry rub (each chef has his/her own recipe... I have posted some of my recipes here but not this one... I am not posting my dry rub) and beer... Delicious...

Somehow I prefer that method for cooking meat...

Regarding the beer I have used Shiner, Guinness (This worked nicely and gave the ribs a nice maltish flavor), Negra Modelo, Amber and Corona (Not good... I learned that dark beers work better here...) Seriously, google some recipes, craft your own dry-rub, try some beers and prepare to impress your loved ones without having to touch a grill...

[Apollo]

Well here in Newfoundland, our barbecues consist of even less than what DThor said. All I've ever had is steak, porkchop or hotdogs lol. My dad has a small smoker, so I have had smoked food, but only smoked salmon. Once we smoked the salmon then threw it on the BBQ, then coated it with spices and barbecue sauce. I thought that was exotic, but not for you guys lol.

[cousinlucky]

The day before the BBQ; lightly steam the meat and then let it marinate in my special sauce within my refrigerator. At BBQ at least two large men must stand guard near charcoal fire to prevent food riot. Burp for about a week!!

[Dapper Dan]

Apollo, smoked salmon is smokin'!

I take a big iron frying pan, put a light coat of olive oil in the bottom, lay in the salmon (skin down) and sprinkle a little lemon pepper over the top. You can also put in potatoes and such around the salmon. Then, when the fire is really going, I put in hickory chips over the coals. Put the pan of salmon inside and close off the smoker. As the salmon cooks, it is greatly enhanced by the smoke! Salmon smoked on the grill is my family's favourite meal.