How to spot a Fake BBQ - Funny but True
- Thread starter AJ Drew
- Start date
i found some fake bbq. !
Van, I have to step in here:
Braai (rhymes with "fry" so basically fry with a "b" for all the non-Afrikaans-speaking THP'ers) is the equivalent of grilling. BBQ is slow-cooking over medium, generally indirect, heat with the addition of smoke.
And I never use tongs or firelighters! I use a double grid so I never have to manhandle the meat and only use paper and kindling to light my fires. And never, ever, ever use charcoal briquettes! Only hardwood charcoal if it is a quick braai or preferably hardwood (thorntree, mesquite) - for the long haul (read lotsa beer and and time in the sun).
Braai (rhymes with "fry" so basically fry with a "b" for all the non-Afrikaans-speaking THP'ers) is the equivalent of grilling. BBQ is slow-cooking over medium, generally indirect, heat with the addition of smoke.
And I never use tongs or firelighters! I use a double grid so I never have to manhandle the meat and only use paper and kindling to light my fires. And never, ever, ever use charcoal briquettes! Only hardwood charcoal if it is a quick braai or preferably hardwood (thorntree, mesquite) - for the long haul (read lotsa beer and and time in the sun).
Thanks for the clarification RobStar!! 
Here in the south BBQ usually means pork!! But with the recent surge in New style cookers everything seems to be called Q. BUT here we still say Q=pork !!! Everything else is grillen or smoking!!
Cheers
If I go out for Q IT'S ALWAYS SCOTT'S BBQ this is some of the best!!! About 40 minutes away go at least once a week!! stacks of wood a smoke fills the air!! Only open Thursday thru sat. Oh man now I want some!!
Here in the south BBQ usually means pork!! But with the recent surge in New style cookers everything seems to be called Q. BUT here we still say Q=pork !!! Everything else is grillen or smoking!!Cheers
Hahaha Hahaha very good article!!! Man I've seen a ton of those places even here in the Carolinas!!ajdrew said:
If I go out for Q IT'S ALWAYS SCOTT'S BBQ this is some of the best!!! About 40 minutes away go at least once a week!!
stacks of wood a smoke fills the air!! Only open Thursday thru sat. Oh man now I want some!!
Damn fake bbq is ever where.
Here in Texas we have a chain called Dickey's.
The joints don't actually have a smoker or a pit.
They get product "delivered" from another that does such.
So they say.
Truth is that I love oven ribs.
But it ain't bbq.
And I only like it when I do it.
Here in Texas we have a chain called Dickey's.
The joints don't actually have a smoker or a pit.
They get product "delivered" from another that does such.
So they say.
Truth is that I love oven ribs.
But it ain't bbq.
And I only like it when I do it.
It's not just in Texas...texas blues said:
Try ya some Bill Millers down in Hill Country.
Yum! Errrr not.
This is a bit off-topic, but...
...quite a few years ago, i discovered that our local wild crabapple was great wood for a bbq. In a woodshed, it's usually a mess -- both insects and rot seem to eat as much of it as the woodstove. Worse, any bark, if used in bbqs, will release an oily bitter smoke that taints the meat, and this is a small tree, requiring a lot of bark-peeling to get very little wood.
The solution: char the bark off, till the wood underneath starts to burn, then quench it in dry sand to kill the fire. The internal temperature gets raised enough to kill fungi, and insects won't go near anything with that much creosote. I used empty paper feed sacks to store it, so i didn't get smudged black every time i walked into the wood shed.
If you have high-density deciduous wood in your part of the world (crabapple, hickory, mesquite, etc.), you've probably noticed how many branches were too small to bother spalting off the bark -- this might be a useful way for you to accquire more wood/charcoal.
It takes less time to get the coals ready to cook (being pre-charred). It can't be stored indoors -- the odor of charred wood will permeate your basement/garage/outbuilding -- and it must be kept dry or it stinks even worse. Those are the only drawbacks i've found.
...quite a few years ago, i discovered that our local wild crabapple was great wood for a bbq. In a woodshed, it's usually a mess -- both insects and rot seem to eat as much of it as the woodstove. Worse, any bark, if used in bbqs, will release an oily bitter smoke that taints the meat, and this is a small tree, requiring a lot of bark-peeling to get very little wood.
The solution: char the bark off, till the wood underneath starts to burn, then quench it in dry sand to kill the fire. The internal temperature gets raised enough to kill fungi, and insects won't go near anything with that much creosote. I used empty paper feed sacks to store it, so i didn't get smudged black every time i walked into the wood shed.
If you have high-density deciduous wood in your part of the world (crabapple, hickory, mesquite, etc.), you've probably noticed how many branches were too small to bother spalting off the bark -- this might be a useful way for you to accquire more wood/charcoal.
It takes less time to get the coals ready to cook (being pre-charred). It can't be stored indoors -- the odor of charred wood will permeate your basement/garage/outbuilding -- and it must be kept dry or it stinks even worse. Those are the only drawbacks i've found.