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| Author: | Michael McBroom [ Sun May 28, 2006 9:17 am ] |
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Mighty fine lookin' ribs, there, Heshtone.  I "Q"-ed some last night, in fact, for the opening act. Tonight's the main event. Been at it since 11 this a.m.
So anyhow, I'll see you them ribs, and raise you a brisket. 
That thar's a litte 'un. Only 'bout 10 pounds or so. How about the resta y'all? (Amazing how I slip back into a Texas drawl whenever I BBQ. Sure does put the wife and kid off at times.) Best, Michael |
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| Author: | Michael McBroom [ Sun May 28, 2006 9:56 am ] |
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Not so fast, now, Heshtone. Like I said, them's mighty fine lookin' ribs. 
Heck, half the fun in BBQ-in' is the, well, the BBQ-in'. Ain't that right?
Best, Michael |
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| Author: | Don Williams [ Sun May 28, 2006 10:20 am ] |
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I made burgers last week...does that count? |
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| Author: | Billy T [ Sun May 28, 2006 10:28 am ] |
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You guys are KILL'in ME! 
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| Author: | Pwoolson [ Sun May 28, 2006 11:04 am ] |
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Sure, you guys can spend all day hovering over the grill with your fancy pants pieces of meat. OR.... 
Now THAT'S a holiday meal. Easter, Christmas, Halloween, heck it doesn't much matter. |
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| Author: | Rod True [ Sun May 28, 2006 11:38 am ] |
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Where's the sauerkraut Paul. Now that would make it perfect.
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| Author: | ecklesweb [ Sun May 28, 2006 11:39 am ] |
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Sorry to be the technician here, but I am from MEMPHIS, the Barbeque capital of the world, and you guys are *grilling*, NOT *barbequing*. Not that there's anything wrong will grilling up whatever meat the good Lord has made available, we just need to get our terminology right
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| Author: | Michael Shaw [ Sun May 28, 2006 11:55 am ] |
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That brisket looks great. What time you want us over? |
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| Author: | RichB [ Sun May 28, 2006 1:47 pm ] |
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Sure looks good, my mouth's a waterin'! I love spare ribs & brisket too, especially w/ a spicey BBQ sauce. Unfortunately, Wy wife, daughter, & grand daughter are vegegtarians  . So, red meat is hardly seen in our household any more. I'm on my own when it comes to "Mondo Carne". I'd even settle for a nice juicy BBQ'd Black Angus burger this Memorial weekend....w/ onions of course! |
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| Author: | Wes McMillian [ Sun May 28, 2006 1:52 pm ] |
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Good lookin' brisket, Michael! I just put two on at noon myself. Of course, I worked all weekend and will be working tomorrow, too. But, ONLY IN TEXAS do you have a ten foot long pit right outside the door at work. 
Yessir, brisket, beans and 'tater salad at work tomorrow... |
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| Author: | Joe Beaver [ Sun May 28, 2006 2:08 pm ] |
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Yep! Jay's right. That's grilling out, and some fine grilling I'd say! |
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| Author: | Rod True [ Sun May 28, 2006 4:29 pm ] |
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So (he asks dumbly) what is BBQing than? |
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| Author: | Billy T [ Sun May 28, 2006 6:18 pm ] |
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[QUOTE]So (he asks dumbly) what is BBQing than?[/QUOTE] 
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| Author: | Serge Poirier [ Sun May 28, 2006 10:21 pm ] |
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BBQ is an old French expression for when they were roasting the animal on a rolling stick, a Frenchman once said to an English guest that he would apply oil and herbs "de la Barbe au Cul" which translated means from the chin area to the rear end of the animal, the expression then always stayed If that makes any sense to ya!  Bon appetit! |
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| Author: | Michael McBroom [ Mon May 29, 2006 12:41 am ] |
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[QUOTE=ecklesweb] Sorry to be the technician here, but I am from MEMPHIS, the Barbeque capital of the world, and you guys are *grilling*, NOT *barbequing*. Not that there's anything wrong will grilling up whatever meat the good Lord has made available, we just need to get our terminology right [/QUOTE]
Oh, I agree about the grilling/bbq distinction. I have a separate rig for grilling. The one you see in my photo is a split-drum affair that I use for smoking. Fire and wood chips on one side, meat on the other. Keep temp right around the boiling point of water, about 45 minutes per pound. Definitely not grilling. Now, I know you folks up in Memphis think you know how to barbeque, but down here in Texas, it's practically a National Pasttime. Like Wes said about the big pit just outside the back door and all. Also, roadside bbq stands in small towns are some of the best places I've found to get the real stuff. Every little town I've been through in East/Central Texas has at least a couple. Best, Michael |
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| Author: | Michael McBroom [ Mon May 29, 2006 12:50 am ] |
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[QUOTE=Serge Poirier] BBQ is an old French expression for when they were roasting the animal on a rolling stick, a Frenchman once said to an English guest that he would apply oil and herbs "de la Barbe au Cul" which translated means from the chin area to the rear end of the animal, the expression then always stayed If that makes any sense to ya! Bon appetit! [/QUOTE]
Actually, Serge, this is an example of "folk etymology." I have a bit of schooling in the area of Historical Linguistics, so sometimes I know where and what to look for. Here's a pretty good summation of the etymology of "barbeque." As you can see, it's been well documented since the 1600s. Best, Michael |
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| Author: | Wes McMillian [ Mon May 29, 2006 1:50 am ] |
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Yep, National Pastime here in the country of Texas! I agree, Michael, some of the best barbecue joints anywhere are down in the Texas hill country. Several good'uns down around Austin. Where you walk in a little shack (or just pull up to a roadside pit), they slice a few slices right off the brisket onto a stack of butcher paper, throw on a few slices of white bread and you go to town. Nothing else needed! Less'n you're a beer drinker. 'Course, I do like my 'tater salad. Real Texas yeller tater salad, not the white kind!
BTW, real Texans also know good brisket is like a good steak - no sauce needed. Worst kind of insult is to put sauce on a man's brisket he's worked all night cooking. Probably be a whuppin' comin' on!
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| Author: | Steve Kinnaird [ Mon May 29, 2006 2:44 am ] |
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I've lived in both places-- Memphis, and now Texas. The main differences seem to lie in the type of meat used. Here in Texas, it's beef. In Memphis, the po' ol' pig. We likes 'em both, and were quite pleased to find here in Nac a shop that does both. Whatever you want, you can get. When I told the owner that I'd like some of his B-B-Q'd pork he said, "You're not from around here, are you?" Good stuff! Happy holiday to you all! Steve |
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| Author: | Serge Poirier [ Mon May 29, 2006 3:33 am ] |
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Michael, i stand corrected, i told this story that i have heard somewhere, probably on TV or at school but i can't argue with documented facts like yours! Bon Grilling!
Serge |
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| Author: | Joe Beaver [ Mon May 29, 2006 4:32 am ] |
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BBQ? Grillout? Cookout? Yes, you are all correct in the terms you use. That's because it is a regional thing. It is what it is depending on where you are. Simple but true. To me you can call it what you want, just as long as you call me when it's done. Those are some mighty fine lookin ribs!!! 
Anybody have any good recipes for rub??? |
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| Author: | Billy T [ Mon May 29, 2006 5:07 pm ] |
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Say what you want, but we don't have a decent BBQ place in the whole LA basin. Not one! It's like a giant BBQ desert!
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