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www.goodeatsfanpage.com • View topic - TAKE A STAND: Round 4-BBQ

TAKE A STAND: Round 4-BBQ

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BBQ

Some form of sauce
1
4%
Dry rub
4
17%
The meat should stand on it's own
3
13%
Any BBQ is awesome
14
61%
I can't stand BBQ
1
4%
 
Total votes : 23

TAKE A STAND: Round 4-BBQ

Postby bigchz » Fri Jul 02, 2010 5:09 pm

How do you like your BBQ, and why?
Last edited by bigchz on Fri Jul 02, 2010 6:18 pm, edited 2 times in total.
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Re: TAKE A STAND: Round 4-BBQ

Postby eye4got » Fri Jul 02, 2010 5:20 pm

You forgot a couple of options:
-Mustard based sauce
-Any and all BBQ is great
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Re: TAKE A STAND: Round 4-BBQ

Postby JeanC » Fri Jul 02, 2010 6:03 pm

bigchz wrote:How do you like your BBQ?


Yes :mrgreen:

I'm not a BBQ snob. I love it all!
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Re: TAKE A STAND: Round 4-BBQ

Postby bigchz » Fri Jul 02, 2010 6:04 pm

eye4got wrote:You forgot an option:
-Mustard based sauce



Mustard based sauce?! :think: Now that's just wierd. :P
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Re: TAKE A STAND: Round 4-BBQ

Postby Butterbean » Fri Jul 02, 2010 7:38 pm

bigchz wrote:Mustard based sauce?! :think: Now that's just wierd. :P

Guess you've never been to South Carolina.
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Re: TAKE A STAND: Round 4-BBQ

Postby bigchz » Fri Jul 02, 2010 7:48 pm

Butterbean wrote:
bigchz wrote:Mustard based sauce?! :think: Now that's just wierd. :P

Guess you've never been to South Carolina.


Actually I have. And the BBQ there is awesome too. I fall under the "love all BBQ" category. I've also eaten at Rendezvous in Memphis(dry rub).

I was giving eye4got some static. :lol:
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Re: TAKE A STAND: Round 4-BBQ

Postby eye4got » Fri Jul 02, 2010 8:47 pm

bigchz wrote:I was giving eye4got some static. :lol:
That's how I took it. :D
Until I visited a friend in Winston-Salem, I also had never even heard of mustard based BBQ sauce, let along tried it. It was very different than the tomato-based sauce I was used to but it was excellent and I brought some back to share with my friends.
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Re: TAKE A STAND: Round 4-BBQ

Postby Norm357 » Fri Jul 02, 2010 9:25 pm

The worst BBQ I ever has was pretty damn good.
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Re: TAKE A STAND: Round 4-BBQ

Postby chefshawn » Fri Jul 02, 2010 10:12 pm

hang on, now, why you stealin my thread?
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Re: TAKE A STAND: Round 4-BBQ

Postby carla » Fri Jul 02, 2010 10:16 pm

When I've done it I use dry rub. Love the taste & texture; don't like mops; they're usually sweet & cover the meat. But I haven't had good bbq and I've never had authentic bbq from the south, south-east or TX.
Though I've had some amazing bbq salmon & salmon jerky!
Would love to try mustard-based bbq.

Hey, yesterday I (again) saw that travel channel ep (forgot the name of the show) that focused on Lockhart bbq! Drooooool....
(Hey Dan & Patrick)

Oooooh....
And I hoped it was cleared w/Shawn.
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Re: TAKE A STAND: Round 4-BBQ

Postby Norm357 » Fri Jul 02, 2010 10:27 pm

Carla, I made some amazing BBQ salmon last year using some of Slams BBQ sauce. BBQ salmon is freakin awesom!
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Re: TAKE A STAND: Round 4-BBQ

Postby sadiedog » Fri Jul 02, 2010 10:50 pm

chefshawn wrote:hang on, now, why you stealin my thread?

Hey! Yeah! What the heck, Bigchz man?

Mmm, BBQ'd meat. Dry rub, smoked and cooked low and slow. If it's done right, BBQ don't really need sauce. Well, maybe for dipping if you get a dry piece.
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Re: TAKE A STAND: Round 4-BBQ

Postby missimessi » Fri Jul 02, 2010 10:51 pm

not to threadjack, but I too love BBQ salmon.

We had a complete hack of an Exec. Chef one place I worked, and he couldn't cook his way out of a bag. He took these beautiful salmon filets, dribbled some generic BBQ sauce on them, and then spooned plops of grated horseradish on them, and threw them in the steamer. Even with that, they sold.

We refined them once he was gone, but the spicy BBQ Salmon was a regular sell out item.

I too was wondering about the theft of a thread theme but kept it to myself.
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Re: TAKE A STAND: Round 4-BBQ

Postby okbye » Sat Jul 03, 2010 12:03 am

I love meat cooked outside but I don't like sauce, not sure where that fits in. If I go to a bbq place I always ask for it with no additional sauce, a little cooked into it is ok as long as it's sweet and not spicy at all.

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Re: TAKE A STAND: Round 4-BBQ

Postby carla » Sat Jul 03, 2010 3:33 am

I gotta give bigchz credit for signing up and POSTING. Most newbies post once or fill out the inquisition & never post again.

I'm sure some admin will chat with him... :)
I for one am glad you are here.

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Re: TAKE A STAND: Round 4-BBQ

Postby bigchz » Sat Jul 03, 2010 1:25 pm

I originally P.M.d shawn with this idea for TAKE A STAND some time ago. He hadn't posted it yet, and this being the 4th of July weekend it seemed like a perfect time. I could have posted it separately but, this was a good forum to use.

Shawn and I conversed about it, and he seems cool with it.

Carla, I do see your point. Lesson learned. :(
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Re: TAKE A STAND: Round 4-BBQ

Postby Slamdunkpro » Sun Jul 04, 2010 12:31 am

To be true BBQ you need 2 things - dry heat and smoke
  • par boiled - not BBQ
  • Crock pot - not BBQ
  • Braised or cooked in liquid - not BBQ
  • oven baked with liquid smoke - not BBQ

Sauce for BBQ is an accompaniment, not the main player. Sauce should always be served on the side with two exceptions
  • Eastern Carolina pulled pork
  • Kansas City Style wet ribs

There is a plethora of regional sauces - the most common are
  • Texas Style red - spicy with an acidic finish
  • KC style Red - Sweet and thick
  • Eastern Carolina - Vinegar / honey / spices - that's it!
  • Western Carolina - a combination of Eastern Carolina & KC Style
  • Southern Carolina - Mustard based
  • Alabama White - Mayonnaise based

As for what I like, my favorites are
  • Texas style beef (brisket)
  • Memphis style ribs (dry rub - sauce on the side)
  • Pork is a toss up between East Carolina minced & Kansas City style chunked
  • Chicken I like Amish style grilled / roasted
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Re: TAKE A STAND: Round 4-BBQ

Postby carla » Sun Jul 04, 2010 3:39 am

sadiedog wrote:Mmm, BBQ'd meat. Dry rub, smoked and cooked low and slow. If it's done right, BBQ don't really need sauce. Well, maybe for dipping if you get a dry piece.

Yes, Sister-In-Taste! :P :dance:

And I was referring to smoked, not bbq'd salmon. (There's that terminology crap again.) My brother never uses sauce; he simply smokes the salmon. Must ask him what else he does. I know it's very low key.

I'm sure Slam hit the ball outta the park, but smoked salmon doesn't need or, for my taste, want sauce; like good crab or oyster or any awesome product. I've never had salmon with sauce. A light shake of powdered rub, sure, probably. Must "grill" my OR friends (pun was not intended). I doubt I can still get up there this summer. A serious care package is in order. :wink:
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Re: TAKE A STAND: Round 4-BBQ

Postby carla » Sun Jul 04, 2010 4:02 am

Oh.
Obviously I've never had a good sauce either.
:oops: :P :boohoo:
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Re: TAKE A STAND: Round 4-BBQ

Postby Butterbean » Sun Jul 04, 2010 6:55 am

Never heard of a sauce with smoked fish.
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Re: TAKE A STAND: Round 4-BBQ

Postby sadiedog » Sun Jul 04, 2010 9:51 am

I had BBQ'd salmon while I was living in Texas. I was craving smoked salmon, couldn't find any and thought that BBQ salmon was local nomenclature.

BBQ SAUCE DOES NOT BELONG ON SALMON!! :evil: :evil:

It was the most God-awful thing I had ever tasted.
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