A blog about Food & Eating and Hobbies & Crafts.
Real Name: Pitmaster Dave Gender: male Member Since: December 04, 2006 Last Signed In: July 24, 2009 Profile Views: 755 Blog Views: 5512 The Clovis Red Hot & Real State BBQ Championship (OMG, I can't believe we did this) Barbecuing Bodacious Brisket Secrets to Outrageous Baby Back Ribs It's Official - We're Competing in the Clovis Red Hot & Real State BBQ Championship Barbecue Basics 1 Real Barbecue (You mean there's such a thing as fake barbecue?) December 06 January 07 February 07 March 07 April 07 May 07 June 07 July 07 August 07 September 07 October 07 November 07 December 07 January 08 February 08 March 08 April 08 May 08 June 08 July 08 August 08 September 08 October 08 November 08 December 08 January 09 February 09 March 09 April 09 May 09 June 09 July 09 August 09 September 09 October 09 November 09 California Barbecue Association
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Real Barbecue (You mean there's such a thing as fake barbecue?)
Waaaalll... When many people conversationally mention barbecue, they speak of cooking hamburgers, hot dogs, or a rib-eye steak over a hot charcoal fire. Light up the Kingsford, let it burn to a light ash coat, then grill the steak for eight or ten minutes on each side. There's nothing wrong with this; indeed, it's as delicious as it is unhealthy. ;-) But technically, it's not real barbecue. It's grilling. Real barbecue is long, slow, indirect smoking over a wood fire. Seven well-tended hours can turn a tough rack of ribs into a tender, fall-off-the-bone delicacy. It can turn brisket, the toughest cut of beef, into juicy, lean, flavorful perfection that cuts as easily as chocolate cake. Here, we will discuss the ins and outs of true barbecue: basic equipment, rubs, mop sauces, brines, marinades, preparation and cooking techniques. Imagine -- tender ribs without parboiling. (Indeed, parboiling is verboten in sanctioned competition barbecue.) (Fear not; grilling is also welcome subject matter. Got a great technique for New York Steak? Bring it on! :-) Barbecue: serious business with delicious dividends. The weather's going to warm up soon. Stay tuned! About the photo: The October ClovisFest 2006 barbecue competition in Clovis, CA.
19 comments from 11 users
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posted by
antiextremism
on Feb 11, 2007 at 08:07 PM
At last! A blog everyone can sink their teeth into! Carry on oh sensai of the BBQ world. posted by
NancyII
on Feb 11, 2007 at 08:33 PM
Tri tip used to be my specialty but it's been quite a while since I fixed it. Unfortunately it doesn't fall into the 7 hour category but it's still awesome. If I remember correctly when this subject was broached, it was mentioned that the battles between gas grill people and charcoal, and wood, would be the stuff legends are made of. As cancer causing as it's claimed to be, I prefer charcoal with wood chips scattered over the coals. Gas just can't get that crunchy broiled on crust. My grandson left his gas grill here at my house but I just can't see firing it up for just one person and regret tossing my Little Weber Kettle when I moved. Maybe I should invest in another one. posted by
spicessmokensong
on Feb 11, 2007 at 08:38 PM
Charcoal augmented with wood chips is a nice compromise. And the Weber kettle is a much better barbecue device than many people realize. There are competitive barbecuers who include Webers in their arsenals. But all this is to come. Thanks for checking in! - The World's Trimmest BBQ Chef ;-)
posted by
jasonsperber
on Feb 12, 2007 at 09:05 AM
You're back!!! Yay! Good to "see" you... Seriously.
posted by
spicessmokensong
on Feb 12, 2007 at 12:50 PM
I'm going to do the BBQ thing. It's light and artistic/creative -- something that will do me good.
posted by
bakoblue
on Feb 12, 2007 at 04:32 PM
I can't wait to read more of your posts! Are you more of a marinade guy or a dry rub guy?
posted by
spicessmokensong
on Feb 12, 2007 at 05:45 PM
Any and all, depending on what I'm 'cueing and what effect I want. Dry rub, wet rub, marinade -- as the situation calls for it. Usually, marinade and rub. :-) Thanks for coming by. I hope this will be as enjoyable for everyone as it will be for me.
posted by
anonymous
on Feb 12, 2007 at 06:53 PM
Ah, the best barbeque I ever had was when I lived in Cleveland and we would get some Kosher weenies, put them on a sapling stick, and barbeque them over a 55 gallon drum filled with scraps of wood and rags soaked in oil and transmission fluid. They would get a nice molassas black color after only a few minutes.. Absolutely delicious. Best barbeque in the land in my opinion.. I have since moved to Oildale, and haven't yet been able to duplicate the flavor. It probably has something to do with the crazy environmental regulations this state has put on oil and transmission fluid. posted by
spicessmokensong
on Feb 12, 2007 at 07:50 PM
Well, heh, I don't know how many contests the oil recipe would win, but I've seen 55 gallon drums used in competitions.Welcome! posted by
motopoet
on Feb 13, 2007 at 11:20 PM
I will only eat Filet Mignon(or Tenderloin as Vons calls it)when it comes to steak. As far as smoke BBQ, I just don't have the time(or the family)to make it feasible, but feel free to invite me to one of your feasts anytime, Spice!
posted by
spicessmokensong
on Feb 15, 2007 at 07:20 AM
There's nothing quite like Barbecue to bring Americans together! :-)
posted by
anonymous
on Feb 17, 2007 at 08:22 PM
I think I found out why my bbq doesn't taste as good as it did in Cleveland. We used rags soaked in USED motor oil, not new motor oil. Since I moved to Oildale I haven't been able to find a lot of used motor oil and have had to use oil out of the plastic can to soak my rags in. Last week a buddy of mine changed the oil in his Winnebago, and I was able to get a 10 gallon can of the liquid love from him. Latter that night I barbequed some weenies over some wood with an oily rag, and the taste was fabulous, just like I was back on the Cuyahoga with my trusty 55 gallon drum barbequing unit.!!
posted by
spicessmokensong
on Feb 18, 2007 at 09:57 AM
Nice to see you again. I expect to be writing my next post in fairly short order.
posted by
randomfactor
on Feb 18, 2007 at 11:03 AM
Would that make you a Short Order cook, SSnS?
posted by
dgarcia4
on Apr 5, 2007 at 11:26 AM
Used, motor oil and transmission fluid? That has to be bad for you. Are you serious, did they really use that? posted by
dgarcia4
on Apr 5, 2007 at 11:28 AM
I'm a big fan of the Weber unit. There is nothing like slow cooking some ribs for 4 hours followed up by some pulled pork. Yes, it's a lot of work but well worth it. posted by
djgirl
on Apr 6, 2007 at 04:10 PM
this is awesome! my boyfriend is a fantastic bbq man (and he knows the difference between grillin and bbq). He makes his own sauces, rubs and marinades, plus he has a bag of almost every kind of wood on Earth. I know he'd be into having a bbq get together... posted by
dusty1215
on Apr 6, 2007 at 04:23 PM
YAY! your back by popular demand! We heart you :)
posted by
spicessmokensong
on Apr 7, 2007 at 07:49 AM
I'm not quite sure who that's directed at, but we're 'cueing brisket this weekend. It will be the star in the next BBQ post. _ Djgirl, would his name start with "D" and frequent Muggs in Oildale?
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