Here it all is in one huge article: Estonia, saunas, the big green egg, and "Q". Actually, the burning yourself/freezing yourself cycle only makes a 1 paragraph appearance, but enough to tie it all together.
http://www.slate.com/id/2118542/entry/2118537/
4 comments:
Jesus H. Convergence is right, that dude is following me around.
Mr. Plotz reminds me of some either/or questions.
Beef vs. Pork on the grill in general
Wet or Dry Ribs
Texas vs. N. Carolina BBQ sauce
Gas vs. Charcoal for your everyday grill.
Best BBQ moment. Any Grilling moment counts.
Pork
Dont really like ribs
Carolina, but I like both
Gas because I don't think most charcoal adds much flavor for the small time you cook when grilling. And kingsford is made out of plastic or something.
Best BBQ was in TX, I was young(14 maybe), big barn type of place, pile of brisket, sauce, thick white bread on the table. G$ made awesome Q also. If you are really moving next door, hang out over there often.
I liked the part about the dood bbqing himself and liking it.
Beef Steaks are great but Pork just rocks so hard I think I will declare it the offical Baker Family Food.
Dry ribs is the right answer on this one. They also have to be pork, Beef ribs are silly.
I am still stuck on the charcoal thing and admit that it could well be my imagination but I think I can smell/taste a bit of difference.
I am interested in the Kingsford comment, have to look that up.
Pit BBQ at a church thing in Tucson. My Dad and some old cowboy dude dug up a serious chunk of the church lawn (w/ some kind of overkill backhoe as I recall)and kept 2 sides of beef melting slowly for a day and a half.
Runner Up:
Beyond sushi I don't eat much fish fish (more likely to eat shrimps, calamari etc.) but we did a Chilean Sea Bass on the Grill stuffed w/ mushrooms
Final note, remind me to get you a bottle of the next batch of Baker BBQ sauce. Family legend has it that in olden times it won (or nearly won or something)a state fair competition. Its a nice blend of a Texas sauce w/ some Carolina vinegar and good bit of heat.
I could literally write for days on this subject.
1) Beef vs. Pork on the grill in general:
In general, and on the grill, Beef, especially for quick cooking steak stuff. Also, when trying to find the PERFECT Q: Beef (Brisket)again.
HOW-EVAH, for general slow barbecue, and to define barbecue in general terms, it is pork. The only thing better than a decent barbecued pork, is the perfect barbecued beef. Problem is, it is easy to make good Q pork, and Impossible to make perfect Q beef brisket.
Wet or Dry Ribs:
"Yes". In your context, I will say dry. I like a dry rub, but mopped during the smoke, using a 3-2-1 method. These are still what is known as "dry ribs". My variable is whether you want to apply a sauce and make them wet on the final "1". Great both ways, if I had to decide I would go strictly dry. Now .... in terms of meat type for ribs, certainly the answer is St Louis cut Spares. But please Baker, do NOT discount Beef ribs as silly. They can be freaking awesome, especially when purchased for $0.57 a pound. You'll see.
Texas vs. N. Carolina BBQ sauce:
A no brainer if you are talking general all purpose sauce. Since strictly speaking, Carolina sauce is all vingear and no tomato, it is not appropriate for beef at all. Of course, it rocks on pulled pork. But yes, in general, a warm, thin Texas style is best. And I can vouch the baker sauce truly is good stuff.
Gas vs. Charcoal for your everyday grill:
This is so much a no brainer. For GRILLing everday, the answer is Gas. Click, wait 5 minutes, Grill. No clean up, no chimney, no waiting for coals to gray, etc. That being said, you often CAN tell a difference in charcaol vs. gas, and believe it or not it does impart a smoke flavor component that gas does not ...because -Dan- kingsford is not plastic. It is mostly burned wood and natural binders. Believe it or not, Kingsford is good stuff, and most other charcoal is not so good. If you are really concerned about the binders (the plastic you are referring to), use 'lump', which is literally carbonized wood chunk.
Best BBQ moment. Any Grilling moment counts:
It has not happened yet, and besides, that is like asking to pick your favorite kid. This year so far I have spent roughly 12 weekends barbecueing, tending the pit for 12 hours and 12 beers at a time.
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