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Subject: Let's start an argument! BBQ rss

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David Kahnt
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It's fun, it's healthy, it's good exercise. The kids will just love it. And we put a little sand inside to make the experience more pleasant.
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Where is the best barbecue located?

How is it prepared?

What meat is the best?

-DK
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Erik D
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Arby's.

Quickly.

Not sure if it's really meat.


just trollin' along
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jumbit
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Brisket, Texas-style. I'm sure someone is going to say it looks like crap because it didn't come from a $80/plate steakhouse, can't be paired with a Pinot Noir, and is best enjoyed with one of those contemptible American beers. Brisket is a cheap, tough cut of meat that takes all day to cook if it's even going to be edible. Food of proles.
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Exit 191
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Caribbean.

Slowly over open fire.

Human.

Never can beat the original
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The Honorable Mayor McCheese
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Gola's house.

Slowly smoked with hickory and applewood. Served with a side of banana cheesies.

Hobo of course.
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Daniel Chen
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This looks tasty...
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Yuck!
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Korea

Fresh at your table
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Scott A. Reed
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Doesn't matter what it is, just slather it with Hunt's



but if you don't have that, Ketchup is just as good

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Michael Barlow
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Well, at least it's not raining.
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A Greek fest. Big-a-grill-a. Lamb. Not having to pay for it is also nice-a.
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¡dn ʇǝƃ ʇ,uɐɔ ı puɐ uǝllɐɟ ǝʌ,ı
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erak wrote:
Arby's.

Quickly.

Not sure if it's really meat.

I worked at an Arby's for a year and half. The meat comes in plastic bags. It is "real" beef, but I can't say for sure what parts the beef came from. gulp
It is basically a meat slurry- mostly pulverized meat protein with a carefully measured amount of fat mixed in, plus the occasional "chunk" of lean meat.
It is pinkish gray when raw and brownish gray after cooking.
We baked them in a convection oven for 4 or 5 hours, as I recall.
You had to weigh them when raw, then again after they were cooked to figure out the loss of water and fat ("juice"). If it was an abnormal number/ percentage then you were either cooking them too long or the producer was adding more water/ fat to the mix.

As bad as this all sounds (and even worse if you've heard of "pink slime" (see link below) from Jaimie Oliver's adventures in American fast food), I still go to Arby's once in awhile.

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why go to a restaurant when you can do it at home even better


i use sweet baby rays as a base. for 1 gallon i use 1 big jug SBY, 5T onion powder, 2 cans chipotle peppers pureed, 1/2 cup honey, 1/2 cup molasses, 1T liquid smoke and 1 bottle of bourbon...salt to taste


ill stretch it a bit by adding the left over indirect heat pan of drippings a little at a time to the sauce
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Scott A. Reed
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MABBY wrote:
As bad as this all sounds (and even worse if you've heard of "pink slime"


I probably eat a fair bit of pink slime from time to time, but other than the use of chemicals to extract all of the meat and soft-bits from a carcass, I've never quite understood the issue here, especially from a chef's standpoint.

I saw a similar one where Jaime Oliver did a similar thing with a chicken carcass when talking with kids about chicken nuggets. He whizzed the chicken up in a food processor and pushed the pulverized bits through a sieve. The soft material that came through the sieve was effectively a crude "pink slime" and he told the kids that was what was in their chicken nuggets. BUT what I don't quite understand about this is that these "leftover" bits that were supposed to be disgusting to eat are pretty much the same parts that a good cook or chef would use to make stock -- that is the central core of "good" soups and stews. Instead of pulverizing the bits and running them through a processor, a cook instead takes the same discarded bits of carcass and boils them in a pot to extract all of their essence. I don't understand quite how one use of the parts is derided while another use is praised.
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humans have been extracting meat bits and consuming them in the form of sulze for a very long time

it used to be easy to come by organ meat with the titanic influx of immigrants what used to be throw away meat has skyrocketed in price


i used to be able to get ox tails, heart and beef tongue for next to nothing....now its damn expensive
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Blorb Plorbst
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North Carolina Pulled Pork BBQ Sandwich with slaw and hot sauce.



Can't be beat!
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Erik D
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skelebone wrote:
MABBY wrote:
As bad as this all sounds (and even worse if you've heard of "pink slime"


I probably eat a fair bit of pink slime from time to time, but other than the use of chemicals to extract all of the meat and soft-bits from a carcass, I've never quite understood the issue here, especially from a chef's standpoint.

I saw a similar one where Jaime Oliver did a similar thing with a chicken carcass when talking with kids about chicken nuggets. He whizzed the chicken up in a food processor and pushed the pulverized bits through a sieve. The soft material that came through the sieve was effectively a crude "pink slime" and he told the kids that was what was in their chicken nuggets. BUT what I don't quite understand about this is that these "leftover" bits that were supposed to be disgusting to eat are pretty much the same parts that a good cook or chef would use to make stock -- that is the central core of "good" soups and stews. Instead of pulverizing the bits and running them through a processor, a cook instead takes the same discarded bits of carcass and boils them in a pot to extract all of their essence. I don't understand quite how one use of the parts is derided while another use is praised.


It's like hot dogs. You're happier not knowing how it's made.
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David K.
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'nuff said...

http://franklinbarbecue.com/

Austin, Texas.


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skelebone wrote:


I probably eat a fair bit of pink slime from time to time, but other than the use of chemicals to extract I don't understand quite how one use of the parts is derided while another use is praised.


i save ham bones, shrimp tails....you name it and make stock out of them. i save all my plastic folgers cans and my fridge in the garage is crammed full of ready made stock. takes a while to make steak bones add up to something but it is totally worth the effort....especially if you oven roast or smoke them.
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Thomas Eager
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goo Whenever I return to Texas to visit my aged Dad, there's only two things I want to eat--Mexican food and BBQ: Texas style--slow cooked in the 50 gallon drum oven. Beef brisket is the best, IMO.
Here in Portland, the best option is Reo's Ribs--it's owned by Snoop Doggy Dog's uncle. Sizzle Fo'shizzle. goo
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Michael Edwards
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Best BBQ
DKahnt wrote:
Where is the best barbecue located?

How is it prepared?

What meat is the best?

-DK


1) Any decent ones that I can get to. I've heard of some great BBQ joints, but if I can't get to them, they are only taunting me, and adding to my angst - so they aren't the best! I'm probably going to a moderately good BBQ place for lunch - not as good as one within driving distance (Pecos Pit), but as I can walk to it, it wins and is the best!

2) Magic pixies, I think.

3) Hmmm -

Mongol General: Hao! Dai ye! We eat again! This is good, but what is the best meat?

Mongol: The open faced sandwich, succulent beef brisket, a tasty but not overpowering sauce, and a side of cornbread.

Mongol General: Wrong! Conan! What is best in life?

Conan: To stuff your face, eating whatever pork sammich is handy, and to hear the lamentation of your gut.

Mongol General: That is good! That is good.
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Serious? Lee
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Just to expand a tad on what David K. said...

Texas.

Slow cooked over hickory or pecan wood.

Brisket, of course.

Oh, and no sauce needed.
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Scott A. Reed
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Since it seems that my post about Hunt's didn't catch fire as the irony it was, here's my real response to the best Barbeque

Kansas City area Oklahoma Joe's



Wonderful amount of smoke on the meat, complimentary sauces, pure heaven.

Also, Zarda's burnt ends



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The Honorable Mayor McCheese
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The best BBQ in the world only comes from one place:
Memphis

Dry rubbed pork
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¡dn ʇǝƃ ʇ,uɐɔ ı puɐ uǝllɐɟ ǝʌ,ı
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skelebone wrote:
MABBY wrote:
As bad as this all sounds (and even worse if you've heard of "pink slime"
...BUT what I don't quite understand about this is that these "leftover" bits that were supposed to be disgusting to eat are pretty much the same parts that a good cook or chef would use to make stock -- that is the central core of "good" soups and stews.

How very true. Good point!
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Jeff Wiles
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Buddy's BBQ in Knoxville is my place of choice for pulled pork.

Rendezvous in Memphis for ribs.
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Brian Morris
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Kansas City. It's where the cattle came too so they could die and become the best barbeque in the world.

http://en.wikipedia.org/wiki/Kansas_City-style_barbecue

The parking lot at Kansas City Chief football games has often been described as the best smelling place on earth. People arrive on Saturday morning to start cooking their barbeque for the game on Sunday. If you have never tasted barbeque ribs that were cooked for 10 hours you are missing one of the great thrills that make life worth living.

Our barbeque restaurants are legendary here. Oklahoma Joe's was named the manliest restaurant in America by Mens Health Magazine multiple times and Jack Stacks Barbeque has been named the best barbeque restaurant in the country multiple times by Restaurant magazine.

The public libraries in Kansas City by the way have special barbeque book sections.

The only problem is while you can't swing a cat without hitting a good barbeque joint here finding a good Japanese restaurant is near impossible.
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Very legal & very cool
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You call that trying to start an argument? All you've done is provide a forum for people to discuss BBQ joints

If you want an argument, we'll have to delve into the grim dichotomies that will forever split BBQ aficionados

Charcoal or gas?

Wood chips: soaked or dry?

(Charcoal, and soaked)
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