(Off Topic) Barbecue

[Hara_Juku Tgirl]

Hmm..I love me some korean and mongolian BBQ!

~Kisses.

HTG

[Balcanoid]

i hate bbq

...hater.....

Quinn: here`s a tip on bbq. maybe U`ll need it, who knows ...

[peggygee]

Hmm..I love me some korean and mongolian BBQ!

~Kisses.

HTG

Great minds think alike. I'm a fan as well.

And though I try to curb my pork intake, I can
go for some good pork spareribs. I have also
been kicking it with beef ribs, it's close but no
cigar.

But I love BBQ.

[matqc20]

And though I try to curb my pork intake, I can
go for some good pork spareribs. I have also
been kicking it with beef ribs, it's close but no
cigar.

But I love BBQ.

Once again peggygee a nice and wise post. Ribs are my favorite meal. Baby-back BBQ ribs send me to heaven.

[peggygee]

Once again peggygee a nice and wise post. Ribs are my favorite meal. Baby-back BBQ ribs send me to heaven.

I think that will be my Sunday dinner, ribs replete with collard greens,
and baked maccorini and cheese. Hmmn, maybe some corn bread as
well. :P

[Hara_Juku Tgirl]

Hmm..I love me some korean and mongolian BBQ!

~Kisses.

HTG

Great minds think alike. I'm a fan as well.

And though I try to curb my pork intake, I can
go for some good pork spareribs. I have also
been kicking it with beef ribs, it's close but no
cigar.

But I love BBQ.

Thanks girlie. Glad to hear we both love Korean and Mongolian BBQ. Now whenever youre in LA holla girl cos I know where the best korean and mongolian BBQ resto's around!

Kebab (beef) aint that bad either. :P

~Kisses.

HTG

[Quinn]

i hate bbq

...hater.....

Quinn: here`s a tip on bbq. maybe U`ll need it, who knows ...

Too funny. That's an example of natural selection at work if I've ever seen it. And what's with the video guy's retarded laughter? One word to sum it all up: nice..............

-Quinn

[TsVanessa69]

Once again peggygee a nice and wise post. Ribs are my favorite meal. Baby-back BBQ ribs send me to heaven.

I think that will be my Sunday dinner, ribs replete with collard greens,
and baked maccorini and cheese. Hmmn, maybe some corn bread as
well. :P

Lets eeeeaaaatt! I'm hungry as hell now, but can't cook for shit

[peggygee]

Once again peggygee a nice and wise post. Ribs are my favorite meal. Baby-back BBQ ribs send me to heaven.

I think that will be my Sunday dinner, ribs replete with collard greens,
and baked maccorini and cheese. Hmmn, maybe some corn bread as
well. :P

Lets eeeeaaaatt! I'm hungry as hell now, but can't cook for shit

Girl, I love to eat too much, not to know how to cook.

I learned from Grandma, Mom, and my Aunties, and then perfected
my skillz through the years.

Tonight I had everything but the cornbread, had dinner with the Sopranos.

Had cocanut cake for dessert, and I'm lounging on the couch.

[chefmike]

I just ran across this article which breaks down the differences in US BBQ styles pretty well...and BTW, when legendary French chef Paul Bucose was asked what he ate when visiting the US, he replied "barbecue"...

Many people divide barbecue sauces and styles into four regional categories: Carolina, Kansas City, Memphis and Texas.

Carolina style is almost always made from slow-cooked pulled pork, and tends to have a sharper taste thanks to its vinegar-based sauce. Sometimes there's a bit more tomato to it, making it sweeter, but "tangy" is the best word.

In Kansas City, barbecue is often pork, but can be beef as well, and the sauce is sweet and thick (think K.C. Masterpiece). It's what most people who get their definition of barbecue from the supermarket's sauce aisle think of.

If it's Memphis-style, the barbecue is probably ribs, with a sweet sauce that's not quite as thick as K.C. style. In some versions there's no sauce at all, just a dry rub.

And Texas-style tends to use more beef than pork, as you might expect. The phrase "Texas-style barbecue" refers more to the method of cooking than the sauce. It's slow, often taking hours over a very low heat. A rub of spices is more common than barbecue sauce. If it is used, that sauce tends towards the lighter tomato variety.

These four styles are what you'll hear a lot of barbecuers referring to, but -- despite the conventional wisdom of separating barbecue with geographic lines -- Lake High, president of the South Carolina Barbeque Association, says it's about sauce, not state.

"There is only one real way to describe it, since the regions have a tendency to overlap, especially at the edges," he said.

For the aficionado, according to High, there are four kinds of barbecue sauce: mustard, vinegar, heavy tomato and light tomato.

"North Carolina has three sauces, so you can't divide that into only one state," he explained. "And South Carolina has four which also defies a state by state division."

The only time that I do BBQ at the bistro is if I want to shake things up with a BBQ fish lunch special with a bit of a southern twist.

It's usually BBQ tuna, mahi, or shrimp & scallops paired with slow cooked mustard greens and ham hocks, maybe some hoppin' john or my 'redneck ratatouille'(which is kicked-up succotash), and something like garlic and roasted-pepper grits, or a spicy cornbread...

But if you want to BBQ fish, try taking the BBQ sauce that you are using and add some pureed mango, a little cider or white vinegar, and perhaps some jerk seasoning...

If I'm BBQing at home, it's usually pork. BBQ pork is more about the rub than the sauce for me...so many times I will just use a good commercial Carolina-style sauce, and have my fun making the rub...I also have a great shortcut method for cooking great ribs at home if you need one...

But here are some basic BBQ sauce recipes from the same article...the fun is in tweaking them until you have a sauce that you want to call your own!

CAROLINA STYLE
1 cup plain vinegar
1 tsp. crushed red pepper
1 tsp. salt
1/4 tsp. black pepper
3 drops of lemon juice


KANSAS CITY STYLE
1 tsp. salt
3 cups canned beef broth
1/4 cup white vinegar
1/2 cup Worcestershire sauce
1 cup tomato paste
1/2 cup brown sugar
1/2 cup honey
1 Tbsp. chili powder
3 Tbsp. paprika
1 Tbsp. sage
1 1/2 tsp. cayenne pepper
1 tsp. tumeric
3 cloves garlic, crushed
Blend all together in a large saucepan and simmer for 1 12 hours.


TEXAS STYLE
2 med. onions, chopped
1/4 cup vegetable oil
2 cups ketchup
1/2 cup lemon juice
2 Tbsp. prepared mustard
1 Tbsp. celery seed, crushed with hammer
2 Tbsp. butter
1 clove of garlic chopped fine
2 Tbsp. chili powder
1 cup cider or white vinegar
1/4 cup Worcestershire sauce
1/3 cup firmly packed brown sugar
2 tsp. cumin seed, crushed
Saute onion, garlic in oil in large saucepan until golden and tender about 10 minutes. Stir in chili powder and cook 1 minute.
Add all remaining ingredients except butter and bring to boiling. Lower heat and simmer uncovered, stirring often for 30 minutes. Stir in butter. Make about 4 1/2 cups and will keep for months in the refrigerator.


MEMPHIS STYLE
2 cups cider vinegar
1/4 cup (12 stick) margarine or butter
2 Tbsp. yellow mustard
1 Tbsp. salt
1 Tbsp. black pepper
1/4 cup molasses, optional
1/2 to 1 tsp. red pepper sauce, optional
In a small saucepan, combine the vinegar, margarine or butter, mustard, salt and pepper. If desired, add the molasses and/or red pepper sauce. Bring to a boil over low heat. Reduce the heat to very low and simmer about 10 minutes. Makes about 3 cups