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  #11  
Old Jun 18th 2012, 12:49 AM
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Originally Posted by Greendruid View Post
You need me to send you some of our free-range rooster drumsticks! You might fit five or six where you have 12 or 13 in the pic. Our largest dressed bird last year was 5.78 lbs., bones in. I like the charcoal though. Mind you, I have to wait 4 mos. for a bird that size instead of the 8 wks. that commercial growers can count on.
Feel free to send anything you wish....I gladly accept delicious freebies! I've been experimenting with whole birds the past couple of summers, so you can mail me one. Live, butchered...whichever you prefer.

Charcoal is the only way to grill for me. I usually add hickory, but today's meal didn't really need more smoke than what the charcoal made.

Here's a butt I smoked a couple weeks ago....
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Last edited by The Drunk Guy; Jun 18th 2012 at 01:02 AM.
  #12  
Old Jun 18th 2012, 08:16 PM
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Feel free to send anything you wish....I gladly accept delicious freebies! I've been experimenting with whole birds the past couple of summers, so you can mail me one. Live, butchered...whichever you prefer.

Charcoal is the only way to grill for me. I usually add hickory, but today's meal didn't really need more smoke than what the charcoal made.

Here's a butt I smoked a couple weeks ago....
I've become far too lazy to use charcoal for grilling. Gas all the way. We grill all year, regardless of weather. Some times it's a rather strange feeling watching snow fall while I'm tending the BBQ.

Big pork fans here. One of our favorites is buying a large pork butt, cutting it in half, seasoning one half for Mexican dishes, the other for sandwiches, sealing them each in separate tinfoil packages and baking for 6-7 hours at 325.
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  #13  
Old Jun 19th 2012, 05:22 PM
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I'm probably committing blasphemy, but I don't get the whole BBQ passion thing.

I'd rather eat my food cooked properly and cleanly in a kitchen rather than half-cooked and half-burnt and then handled with unwashed hands as seems to be the 'norm' with any BBQ cooks I've experienced.

I'll admit that meat tastes different when cooked on a BBQ. I certainly would never agree that it tastes better.
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  #14  
Old Jun 19th 2012, 05:42 PM
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I'm probably committing blasphemy, but I don't get the whole BBQ passion thing.

I'd rather eat my food cooked properly and cleanly in a kitchen rather than half-cooked and half-burnt and then handled with unwashed hands as seems to be the 'norm' with any BBQ cooks I've experienced.

I'll admit that meat tastes different when cooked on a BBQ. I certainly would never agree that it tastes better.
Proper grilling takes some know-how and skill. What I grill will always be a recipe that can only be done properly on a grill. Smoking adds a flavor that I love, but its worthless if the cook burns the meat, gets the flames too hot, or has no patience to properly complete the process.
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Old Jun 19th 2012, 06:07 PM
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Proper grilling takes some know-how and skill. What I grill will always be a recipe that can only be done properly on a grill. Smoking adds a flavor that I love, but its worthless if the cook burns the meat, gets the flames too hot, or has no patience to properly complete the process.
Yes, certainly that's true. There is always a difference between a 'skilled' cook and an 'unskilled' cook (and that's not just skill level, it is about a passion and a talent as well).

And when it comes to BBQ, it seems that amateurs tend to dominate by numbers - which is why I'm not much of a fan of most BBQ's. Burnt-frozen hamburgers with a side of potato salad isn't my idea of a feast!
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  #16  
Old Jun 19th 2012, 06:16 PM
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Yes, certainly that's true. There is always a difference between a 'skilled' cook and an 'unskilled' cook (and that's not just skill level, it is about a passion and a talent as well).

And when it comes to BBQ, it seems that amateurs tend to dominate by numbers - which is why I'm not much of a fan of most BBQ's. Burnt-frozen hamburgers with a side of potato salad isn't my idea of a feast!
BBQ can mean different things depending on where you are.

In Georgia, BBQ meant cooking/smoking certain cuts of meat (usually pork down there) slowly over woodchips for a very, very long time. Preferably served with a vinegary/mustardy sauce. Good stuff.

When we moved to Philly, we learned that people here use BBQ as a synonym for simply grilling. It was a shock (and an unhappy one) to be invited over for BBQ and only get hamburgers and hotdogs.
  #17  
Old Jun 19th 2012, 06:24 PM
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BBQ can mean different things depending on where you are.

In Georgia, BBQ meant cooking/smoking certain cuts of meat (usually pork down there) slowly over woodchips for a very, very long time. Preferably served with a vinegary/mustardy sauce. Good stuff.

When we moved to Philly, we learned that people here use BBQ as a synonym for simply grilling. It was a shock (and an unhappy one) to be invited over for BBQ and only get hamburgers and hotdogs.
I don't "barbecue". Either I grill (meat over direct heat) or I smoke (meat on grill with indirect heat and wood added to the coals). To me, the act of barbeque requires adding a sauce during cooking, which tends to be burnt. However, I use the word barbecue as a noun....my smoked meat would be barbecue. "Wanna come over for some barbecue? I'm smoking a pork butt."

By the way, I like that the sentences can sound pornographic or like criminal code to strangers.
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  #18  
Old Jun 19th 2012, 06:34 PM
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Originally Posted by dilettante View Post
BBQ can mean different things depending on where you are.

In Georgia, BBQ meant cooking/smoking certain cuts of meat (usually pork down there) slowly over woodchips for a very, very long time. Preferably served with a vinegary/mustardy sauce. Good stuff.

When we moved to Philly, we learned that people here use BBQ as a synonym for simply grilling. It was a shock (and an unhappy one) to be invited over for BBQ and only get hamburgers and hotdogs.
Indeed - that's probably part of the issue here (multiple definitions or understandings of one word).

I well remember my uncle coming back from living in South Africa for ten years with his tales of BBQ feasts of epic proportions. Apparently they call it a 'cook-out' or something like that away down there and they cook a whole buch of different types of meat on the grill and serve that - a big plate [platter] of BBQ meat with a couple of sides of BBQ meat. That's it - no potato salad (or any vegetable) anywhere in sight.
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  #19  
Old Jun 19th 2012, 07:54 PM
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We use the grill purely as a convenience; anything that would create grease/splatter in the kitchen or oven is cooked outside on the grill. I can power wash a deck and the BBQ but not a kitchen/oven. We had a grill installed in the kitchen of one house and never again. Talk about a mess.

As far as I'm concerned heat is heat and for purposes of cooking it can be applied to meat/vegetables in a variety of fashions and, with proper seasoning/cooking, I defy anyone to determine the difference between gas oven broiled and gas grilled food. Sauces are applied after cooking, which takes that out of the equation. We don't like the taste of wood in everything we eat, so for us when we want smoked foods it's delicatessens and/or specialty restaurants.

That said, I have relatives and friends who pride themselves on their food grilling/smoking expertise and do enjoy the result of their efforts. Especially the steelhead and salmon.
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  #20  
Old Jun 20th 2012, 12:12 AM
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Default Re: Random Post - Again

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Originally Posted by The Drunk Guy View Post
I don't "barbecue". Either I grill (meat over direct heat) or I smoke (meat on grill with indirect heat and wood added to the coals). To me, the act of barbeque requires adding a sauce during cooking, which tends to be burnt. However, I use the word barbecue as a noun....my smoked meat would be barbecue. "Wanna come over for some barbecue? I'm smoking a pork butt."

By the way, I like that the sentences can sound pornographic or like criminal code to strangers.
Yeah, I'm on the same page.

I grill - gas or charcoal depending on what I'm cooking - or I smoke. I will mop what I'm smoking with something that doesn't burn if I'm hot smoking.

I did my first cold smoke earlier this spring when it was actually cool enough outside to help keep my smoker cold enough - made a 3 1/2 lb slab of bacon that I cured. Turned out pretty damn good if I say so myself. My hot smoked brisket I'd put up against anyone's; my butt's pretty good, but not as good as I'd like.

But, if I'm having "a BBQ," that would mean that I'm having friends over for meat that's cooked outside and a variety of other things.

@Michael - it's unfortunate that you've had such bad experiences with BBQ and craft beer. I'm thinking you need to come on down and I'll cook you some real BBQ and get you some real craft beer (no fizzy yellow beer allowed here) and we'll show you what you've been missing!
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