Real Southern Barbeque

Shucks.net ^ | 13 May 2003 | Brad Edmonds

[kellynla]

Relax...it's all in good fun...if you want to fight go kick the dog cause I am having too much fun with this! Brisket? That' shoe leather. Wouldn't eat it if you paid me! Pork short ribs barbecued correctly the meat falls off the bone and you eat with a spoon where it melts in your mouth. BTW if they don't serve pork you're not eating the best. Immediately get up and leave!

[billbears]

"...but my transplant Texan hubby says there is nothing like Texas BBQ!"

Yeah listen to him. He's right. Everyone else that does BBQ has the God given common sense on how to cook it. That is everyone in the South outside of Texas. BBQ, at least good BBQ, only comes from North and South Carolina. I don't know what the rest of y'all have been eating all these years, but if it ain't from the Carolinas, you might as well call it burned pork

[lodwick]

Dang - are referencing Charlie's?

[lodwick]

I should have said, "Cooper's"

I need to get up there more often.

Cheers.

[LasVegasMac]

brisque overnight with a dry rub and cooked in a smoker.. NOW that is real barbeque

You are French, right?

It's ok, I use French's Mustard on my ribs all the time.

LVM

[Age of Reason]

1. Gas Grills are an abomination (as are gas fireplaces!)

2. Charcoal "Briquettes" are an abomination (I believe they were originally a Ford Company idea, something to do with their used motor oil (I'm not joking. Yuk!)

[AppyPappy]

I'll be in Little Washington this weekend, partaking in some fish and some BBQ(If I ever get out of Cary). I'll let 'em know what the real stuff tastes like.

[okie01]

"Here in Pa they have no idea what BBQ is, they think pork & chicken is it. sigh"

At a white tablecloth steakhouse in Florida, I ordered the barbecued ribs. It was a bad idea to start with, I know. But it turned out worse than could have been imagined.

After a suitable period of time, the waiter delivered a greasy, gray slab with a puddle of catsup on the side.

Aghast, I asked the waiter, "Er, have these ribs, by any chance, been...er..., ah, boiled?". His face was as quizzical as mine. He said he'd find out.

Upon his return, he reported, "They're boiled. The chef's from Philadelphia. He says that's they way they do barbecue ribs there." We both rolled our eyes...

[noutopia]

Nothing better than a South Carolina Pig Pickin.

[billbears]

CD's told me about this place down that way, Cherry's isn't it? But it's a 45 minute drive out of Raleigh. I keep meaning to go and I've got the directions just can't get away from work. LOL

[kellynla]

No I got it right! Now trivia time.
What was Robert Mitchum's son's name? Of course we already know they both played in Thunder Road. No cheating now, looking it up first LOL...BTW who gets your vote for the best BBQ in Big M?

[lodwick]

Homer Simpson looking at doughnuts type drool....

LOL - I don't even do ribs, but those bad boys have me slobbering on the keyboard.

A great evening to you and yours.

[billbears]

I had the same experience with salt and peppered catfish one time north of here. I asked for s+p catfish and they brought me extra big shakers with a broiled catfish. Disgusting

[manic4organic]

OK, who let the Yankee do a BBQ article? Dry brisket? Dangit, boy, keep the fat side up! Kraft BBQ sauce? I'd rather eat worms on Fear Factor! Stubbs is the ONLY store-bought sauce. "At cookoffs, Texans often will smoke a piece of meat for six hours or more..." Six hours? No wonder yer brisket sucked! Low heat for 18 hours baby! This author might have been an Aggie, but he wasn't a Texan! Fly into Dallas and head for Sonny Bryan's. If it's good enough for Eric Clapton when he's in town, it's good enough for you.

[RIGHT IN SEATTLE]

Bellisimo'

The perfect exposure of rib bone.

They are done when I start eating or 3/8"-1/2" of bone revealed.

[RIGHT IN SEATTLE]

Bellisimo'

The perfect exposure of rib bone.

They are done when I start eating or 3/8"-1/2" of bone revealed.

(i slow-low my brisket 52 hours, never been beaten)

[lodwick]

Correct...bbq is a process not a product.

You can bbq your tennis shoes for crying out loud.

(Just don't expect many folks at the next event."

Cheers.

[Iwo Jima]

Is no one going to say a word about BRUNSWICK STEW??????

[Age of Reason]

Those who limit their barbecue to pork or beef don't know what they're missing.

Try baking your potatoes by burying them in their skins right in the coals--brush off the ash when they're done.

Potatoes come out nice and fluffy when you get the hang of it (takes some practice), not soggy like when people wrap them in foil on the grill.

Corn on the cob, cooked buried in coals, comes out crisp.

I haven't done it in a while, but from what I remember, you peel back the husk, take out the corn silk first, then roll the husk back and bury them.

Get a cast iron skillet and you can fry some bacon and eggs over those coals for breakfast (I use to barbeque through all four seasons, right out there in the snow.

One of the best parts is no pots to wash afterward.

And always turn your meat with tongs instead of a fork--poking holes in your meat with a fork lets the juices out.

[RIGHT IN SEATTLE]

See # 96. Where are u located, LV?