tag:blogger.com,1999:blog-354892441676059554.post4660099361359011814..comments2024-03-12T01:49:57.253-05:00Comments on Ulika Food Blog: BBQ IN THE NEWS: If it doesn't walk like a duck...Anonymoushttp://www.blogger.com/profile/12238311313216824747noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-354892441676059554.post-24561590329600624842009-10-24T23:02:12.080-05:002009-10-24T23:02:12.080-05:00I read somewhere that barbecue is "one or ano...I read somewhere that barbecue is "one or another of several approaches to cooking one or another type of food, usually meat, except when it is something else, which make use of one or another cooking technique that most often involves smoke, though not always, and in which a sauce of one sort or another plays either an essential, a prominent, or a negligible role. Barbeque has a nearly fanatical following in North America, particularly in the southern United States, where it carries alore rich in history, culture, and the sort of factionalism that often leads to gunplay."<br /><br />My particular take on this is that you don't barbecue anything. Pork, and sometimes beef or mutton, but mostly pork, cooked over wood, usually hickory, results in Barbecue(with a nod to Dennis Rogers in Raliegh). Oven roasted results in roast.JCHhttps://www.blogger.com/profile/06349286792673104829noreply@blogger.comtag:blogger.com,1999:blog-354892441676059554.post-50328611331920724262009-10-22T13:46:30.015-05:002009-10-22T13:46:30.015-05:00Old Abraham Lincoln saying, "How many legs do...Old Abraham Lincoln saying, "How many legs does a dog have if you count the tail as a leg? Four. Calling a tail a leg, doesn't make it a leg."<br /><br />I suspect he'd just eaten "roasted" bbq when making that statement;)Chrishttps://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-354892441676059554.post-28685623255708390992009-10-20T20:25:30.297-05:002009-10-20T20:25:30.297-05:00No barbeque if there is no smoke ring. The Ring i...No barbeque if there is no smoke ring. The Ring is the thing!Matt Cookhttps://www.blogger.com/profile/15011187716009887950noreply@blogger.comtag:blogger.com,1999:blog-354892441676059554.post-75287386490207594382009-10-19T20:32:17.842-05:002009-10-19T20:32:17.842-05:00I ate at Drifters lasy week with a few friends who...I ate at Drifters lasy week with a few friends who collaborate with me on my blog. In our review of the place, penned by my friend, he left the description of the brisket to me and this is what I had to say:<br /><br />"Nobody who’s ever spent time in Texas eating real brisket would be satisfied by this offering. First of all, it’s not even true barbecue; our knowledgeable waiter told me that like the pork, the brisket is slow-roasted all day long. While I appreciate the work that goes into a slow roast, you should call it what it is – a roast. Maybe you could get away with passing it off as brisket in some other part of the country where people don’t know anything about barbecue, but doing this in a town like Nashville where there’s already so much good barbecue around is borderline shameful. So far as slow-roasted beef goes, though, it’s got decent flavor."<br /><br />The pork didn't fare nearly as well, either. While there's something to be said for the flavors at Drifters, barbecue that place ain't.JKhttp://eastnashvilleblog.comnoreply@blogger.comtag:blogger.com,1999:blog-354892441676059554.post-35983421453907902942009-10-19T17:51:39.570-05:002009-10-19T17:51:39.570-05:00Smoked, low-n-slow barbecue is the "purest&qu...Smoked, low-n-slow barbecue is the "purest" version, and all other iterations are just bastardizations by degree. <br /><br />There should be a "heritage food" type of designation for true bbq prep... kind of like how Italy has guidelines for what is consider "true" prosciutto de parma.wrongforumhttps://www.blogger.com/profile/13015631779220108914noreply@blogger.comtag:blogger.com,1999:blog-354892441676059554.post-35226734795704301672009-10-19T14:45:31.197-05:002009-10-19T14:45:31.197-05:00hell no, roasted meat ain't bbq.hell no, roasted meat ain't bbq.Chezhttps://www.blogger.com/profile/03788945552016917386noreply@blogger.comtag:blogger.com,1999:blog-354892441676059554.post-69122154525973490412009-10-19T14:41:18.828-05:002009-10-19T14:41:18.828-05:00Here in the suburbs of Washington D.C. we have a p...Here in the suburbs of Washington D.C. we have a pretty lenient definition of barbeque. There are barbeque restaurants like Rocklands that do things the traditional way, low and slow with aromatic wood. There are also some great Peruvian chicken joints that do things "barbacoa" style. And unfortunately there are also restaurants that roast their meat with artificial smoke (for shame!).<br /><br />But you guys down in Nashville have to be more strict, if only to preserve your reputation!<br /><br />Possibly the most important question is what is this restaurant owner doing wrong that he is getting dry smoked meat? I've been smoking meat in my backyard for a few years, using internet sites and blogs to learn the tricks and tips and I've never <i>ever</i> had a dry rib or wing.PlethoraOfPinatasnoreply@blogger.com