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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,

MichaelMichael McBroom38865.7646875

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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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Live to Play, Play to Live

I made burgers last week...does that count?

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"I want to know what kind of pickups Vince Gill uses in his Tele, because if I had those, as good of a player as I am, I'm sure I could make it sound like that.
Only badly."

You guys are KILL'in ME!

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Billy Dean Thomas
Covina, CA

"Multi famam, conscientiam, pauci verentur."
(Many fear their reputation, few their conscience)

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.

Where's the sauerkraut Paul. Now that would make it perfect.

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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

That brisket looks great. What time you want us over?

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! RichB38865.9555439815

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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Wes McMillian
Santo, TX
http://www.wesmcmillian.com

Yep! Jay's right. That's grilling out, and some fine grilling I'd say!

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Joe Beaver
Maker of Sawdust

So (he asks dumbly) what is BBQing than?

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"There's really no wrong way, as long as the results are what's desired." Charles Fox

"We have to constantly remind ourselves what we're doing....No Luthier is putting a man on the moon!" Harry Fleishman

"Generosity is always different in the eye of the person who didn't receive anything, but who wanted some." Waddy Thomson

[QUOTE]So (he asks dumbly) what is BBQing than?[/QUOTE]

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Billy Dean Thomas
Covina, CA

"Multi famam, conscientiam, pauci verentur."
(Many fear their reputation, few their conscience)

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! Serge Poirier38866.3079166667

[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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[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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Live to Play, Play to Live

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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Wes McMillian
Santo, TX
http://www.wesmcmillian.com

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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From Nacogdoches...the oldest town in Texas.

http://www.stephenkinnaird.com

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

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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Joe Beaver
Maker of Sawdust

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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Billy Dean Thomas
Covina, CA

"Multi famam, conscientiam, pauci verentur."
(Many fear their reputation, few their conscience)