Bbq?????

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Lisa in Katy said:
Gina - We call that chopped beef, and it's usually made from the leftovers after you trim and slice the brisket, but it is really good.

Of course, being from Texas, I have eaten plenty of BBQ, and it has nothing to do with hamburgers, steaks, or even a grill. It's made in a huge contraption, called a pit, usually made from oil drums, that you can pull behind your truck. It involves a brisket for sure, and sometimes other meats, including goat (yuck). They start cooking and drinking the night before, and the meat is good and ready by the next evening. The sauces are a mixture of all kinds of things, depending on the cook. "Cooking" and cutting the meat is generally male territory. The women simply purchase everything (except the pit because that's male bragging rights, the bigger the better and often exagerrated like the male anatomy), trim and season the meat, carry it out to the pit, remind the by then drunk men to check on, turn over, baste, and take off the meat, prepare all the side dishes, wash the dishes and clean up.
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We've got those portable things too, some companies rent them out.
The french call it a "mechoui". Usually used for pork.
Otherwise just dig a fire pit in the ground and cook lamb or pork.
 
Bina said:
We've got those portable things too, some companies rent them out.
The french call it a "mechoui". Usually used for pork.
Otherwise just dig a fire pit in the ground and cook lamb or pork.
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I love lamb (hate goat). Not many people cook it around here but it is great if cooked right. We have those big cookers too and some still cook in dug pits.

The days of the all night "drunk and cook" are over for me but I do have some hazed memories of those times. The last time I was in Washington State my friend cooked three kinds of fish on her smoker. They were great. I plan on buying a smoker this summer and trying my hand at it. Anyone else do much fish on the grill?
 
Bina said:
HEY, none of that hate goat talk.......that's my kid in my avatar:)

Fish: get a nice piece of salmon, smother with lemon and herbs, wrap in foil.
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Bina, dear Bina.... I don't hate "goats:...I hate to eat them.... There used to be an old Billy that would stand in the road and make you drive around him. He was so funny. I think he met someone a little more stuborn than he was... poor old Billy is a goner:(

And I was going to PM you to ask what type of critter that was. How many do you have. They can be so funny.

Tom
 
Well, Tom, you didn't look like a goat hater.....ha ha ha.
I don't eat goats or lamb.....too cute.

My goats are purebred Nubians. The pic is of my baby boy, Casper. He is a wether (castrated buck),who is now 3 years old. I also have his sister, Wendy. Casper was a real handful as a baby, now he is a mama's boy. Wendy is more of a lady, very sweet, but she is a glutton with food. She can undo any gate latch or clip...it is unreal!
 
Tom,

I would be more than happy to provide you with a list of ingredients for the beef but I can't do much more than a guesstimate as to quantities. I always just add until it tastes right.
 
goat is used a lot in Cuba. I once attended a barbecue where the goat was cooked by a Cuban. It was wonderful - no strong taste.

as a child in Ga, I ate goat and remember how awful it was.

My son's ex-father in law has a field full of them and people come from everywhere to buy; I guess for cooking.

Daughter and I don't barbecue. We go up the road to Mossy Head where there is a fine place and let them make the sauce.........
 
cooker said:
The last time I was in Washington State my friend cooked three kinds of fish on her smoker. They were great. I plan on buying a smoker this summer and trying my hand at it. Anyone else do much fish on the grill?
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I do quite a bit of fish. I sometimes use my gas BBQ as a "smoker" using smoker chips and indirect heat. However, more often than not I'll use a soaked cedar plank and direct heat. I'll usually do salmon, halibut, tuna, swordfish, arctic char, trout, or monkfish. I also like to do shell fish....shrimp, scallops, lobster, clams, or oysters.
 
geebee said:
Tom,

I would be more than happy to provide you with a list of ingredients for the beef but I can't do much more than a guesstimate as to quantities. I always just add until it tastes right.
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Gina,

That would be perfect. I dont need exacts.

Tom
 
We cook a lot of fish and poultry on our smoker. We now have an electric wet smoker, we used to have a charcoal one. I can't tell a taste difference between the two but love the convienence of constant heat in the electric smoker rather than the continual stoking of the charcoal one! The biggest difference is the kind of wood you use but they are all great! We just smoked a turkey last weekend and it was wonderful! It is a wet smoker so everything is very juicy and tender.
 
As a Texan, I am appalled that a thread on BBQ would mention fish! First of all, have you ever seen a fish on a ranch? Well, certainly not here! If it's not an animal that you can butcher in your own front yard, it's not BBQ! Also, everyone knows that fish is healthy for you, and we pride ourselves on using the fattiest meat for BBQ. How do you think it gets so tender? Have you ever seen an untrimmed brisket? We do sometimes use chicken, but definitely leave the skin on!

I found the following on Wikipedia that described the different between grilling, BBQing and smoking (at least as we Texans define it):
"For those who distinguish between the terms, grilling is almost always a fast ]process over high heat and barbecue is almost always a slow process using indirect heat and/or hot smoke. For example, in a typical home grill, grilled foods are cooked on a grate directly over hot charcoal; while in barbecuing, the coals are dispersed to the sides or at significant distance from the grate. Alternately, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. This is essentially how barbecue is cooked in most genuine "barbecue" restaurants, but nevertheless many consider this to be a distinct cooking process called smoking."

I also found it interesting that the word barbecue can we used as a noun to describe the grill, meat, or party where it's served, as a verb to describe the process of cooking, or as an adjective to describe the sauce or restaurant (BBQ joint).
 
Lisa in Katy said:
As a Texan, I am appalled that a thread on BBQ would mention fish! First of all, have you ever seen a fish on a ranch? Well, certainly not here! If it's not an animal that you can butcher in your own front yard, it's not BBQ! Also, everyone knows that fish is healthy for you, and we pride ourselves on using the fattiest meat for BBQ. How do you think it gets so tender? Have you ever seen an untrimmed brisket? We do sometimes use chicken, but definitely leave the skin on!

I found the following on Wikipedia that described the different between grilling, BBQing and smoking (at least as we Texans define it):
"For those who distinguish between the terms, grilling is almost always a fast ]process over high heat and barbecue is almost always a slow process using indirect heat and/or hot smoke. For example, in a typical home grill, grilled foods are cooked on a grate directly over hot charcoal; while in barbecuing, the coals are dispersed to the sides or at significant distance from the grate. Alternately, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. This is essentially how barbecue is cooked in most genuine "barbecue" restaurants, but nevertheless many consider this to be a distinct cooking process called smoking."

I also found it interesting that the word barbecue can we used as a noun to describe the grill, meat, or party where it's served, as a verb to describe the process of cooking, or as an adjective to describe the sauce or restaurant (BBQ joint).
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I beg to differ:D BBQ was invented in the south and to be "real" it has to be pork. We let you brag on your BBQ but beef holds not a Coleman Lantern to pork. As far as fish goes there are catfish farms, trout ranches etc. We may not ride em but we eat em...as far as the fat content the south is world renown for adding fat to almost everything we cook(ask my cardio):eek: :cool:

I will let you revel in your BBQ. The size of the carcass is of little consequence. Your sauce maybe home made but it isn’t a real BBQ unless your whiskey is too!!!! I will send you a jar of pigs feet if you like. We use everthing from the rooter to the tooter:p :D :p
 
Tom,

Here you go:

1. 1 1/2 cups tomato puree
2. 3/4 cup ketchup
3. 1/4 cup yellow mustard
4. 1/4 cup cider vinegar
5. 1/2 cup dark brown sugar dissolved in 1/2 cup hot water
6. 1/4 cup maple syrup
7. 1 tablespoon garlic powder
8. 1/2 tablespoon kosher salt
9. 1 teaspoon coarsley ground black pepper

Wisk all together, mix with meat and simmer until desired consitency and/or flavor.

This is what I start with for about 2 pounds of meat/onion mixture. I add additional depending on moisture content, flavor, etc. I am sure you know what you want the sauce to taste like so you can do your own thing.
 
I mentioned the fish because someone else mentioned it I honestly wouldn't consider it BBQ at all but I wouldn't consider any of the meats we smoke BBQ because we don't use any sauce or rubs on them it is just a tasty cooking method:)
 
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