Within recent years I have become very interested in Smoking, Grilling and Barbecuing. These terms mean different things to different people. Regional claims as to what is considered true "Que" will cause arguments that will dwarf those resulting from claims as to what constitutes true Chili in Texas!
For quite a while now I have been subscribing to several different mailing lists that are devoted to BBQ. Even these lists differ in the types of BBQ being discussed, one is limited to Carolina style Q which is cooked directly over hardwood coals, another list might be comfortable cooking on a plutonium heated pit! From types of meat, to brine or not to brine, how to trim the ribs (Do you remove the membrane?), dry rub, wet mop or go nekkid? What type of fuel? Direct heat or offset? Is BBQ competition helping to popularize the pastime, or is it causing regional styles to dissapear? there are a lot of variables to consider here!
All of the members on any of these lists will agree on one thing: Any method of making true BBQ will NOT include the words oven, boil, crockpot or Liquid Smoke! One sage Pitmaster summed it up best by stating:
"Boiling ribs is an excellent way to guarantee that the taste of your BBQ sauce is not marred with the flavor of pork..."
I hope to showcase the various incarnations of BBQ, and expect that this site will expand as more info and images are collected. BBQ is one part science, one part art, a touch of meditation and a bit of showmanship. So, step out on the porch, crack open your favorite beverage, check the fire, sit back and enjoy the aroma and anticipation... Let's Que!
All things Hot & Spicy!
I'm talking about food! Shame on you...
Ready for the cold weather!
Some images of BBQ Related Events
Helping out the Smoke Ring BBQ Team at the 1st Liberty Bell BBQ! (and last, actually. After Garry moved to Puerto Rico, officials felt there was no longer a reason to continue...) June 2003,
Philadelphia, Pa.
Outdoor gas and charcoal grill selection including propane and natural gas grills and smokers
Useful articles on Propane or Natural Gas, Turkey Fryer Safety Tips, and How to Properly Clean your Gas Grill
Steven Raichlen latest PBS Series devoted to Grilling!
More Assorted BBQ Stuff...
BBQ Porch The official site of the BBQ mailing lists
The BBQ Report gathers barbecue information from around the country, bringing you the latest news and best tasting recipes.
HomeBBQ.com recommendations of woods, rubs, sauces, and books.
Dinosaur BBQ - Genuine Barbeque Sauce, Hot Sauce, and Marinades. Home of the original Buffalo Wings! Oh, wait. That's a different New York establishment... :-)
BBQ Blog If you've ever contemplated opening a bbq restaurant, bbq joint, or even a bbq concession and catering business
For quite a while now I have been subscribing to several different mailing lists that are devoted to BBQ. Even these lists differ in the types of BBQ being discussed, one is limited to Carolina style Q which is cooked directly over hardwood coals, another list might be comfortable cooking on a plutonium heated pit! From types of meat, to brine or not to brine, how to trim the ribs (Do you remove the membrane?), dry rub, wet mop or go nekkid? What type of fuel? Direct heat or offset? Is BBQ competition helping to popularize the pastime, or is it causing regional styles to dissapear? there are a lot of variables to consider here!
All of the members on any of these lists will agree on one thing: Any method of making true BBQ will NOT include the words oven, boil, crockpot or Liquid Smoke! One sage Pitmaster summed it up best by stating:
