What does BBQ mean?
I have been thinking to myself that I need to update this blog everyday. Not real sure how many people actually read my rantings, but if I help even one person I am OK with that.
What a better way to actually start posting again than to describe, in my humble opinion, what BBQ means.
Most places seem to use BBQ as a noun. Here in North Carolina the noun refers to Pork. In Texas the noun is Beef Brisket. In Arkansas it’s Chicken, KC and Memphis it’s ribs and in California it means Tri-Tip. However, BBQ , in my opinion, is a verb. It is a process used to cook food. BBQ by it’s nature refers to food cooked over wood, charcoal, or both, in a manner that renders the fat and collagen out of whatever you are cooking. I will leave the debate about gas and electric as a source of heat for another time. Regardless BBQ is not done in an Oven or a Crock Pot. BBQ requires smoke. While you can get smoke in an oven, you can’t in a crock pot.
Having said that, BBQ is considered to be the process of cooking meat at a low temp over a longer period of time. Are low and slow temps the same for all meats? Again, in my humble opinion NO. While beef brisket, ribs, pork butts, shoulders and even whole hog benefit from temps between 220-250, slow roasting a Beef Rib Roast or a whole Turkey works best at 325. As I said, the idea is to render the fat and collagen out of the of the meat. Some cuts of meat just don’t have enough fat or connective tissue to benefit from “Lo ‘N’ Slo” least not the 220 degrees. type of Lo ‘N’ Slo.
Any meat can be cooked hot and fast. This method of cooking is usually referred to as Grilling. Lower the temp a bunch than even a Hot Dog can be BBQ’d. Again in my opinion, Hot Dogs are rather tasty BBQ’d. So, find a lower temp that allows what ever you are cooking to taste better. Just remember it’s not always 220 degs.
Now what will I talk about tomorrow.
Reflections | Celtic Wolf March 14, 2010