I'm an equal opportunity barbecue eater... brisket is great, but so are short ribs, baby backs, spare ribs, pulled pork shoulder, chicken. goat... low, slow, and smokey. Yum.
Have pretty much given up on trying to eat barbecue and other sloppy foods. Ensuring that every morsel and it's associated liquids leaves the plate and arrives inside the mouth with no depositing somewhere in the beard/moustache is close to impossible. Try to picture Santa at a pie-eating contest.
Great article.
And although every day I work in the field I probably see (at least) hundreds of cattle and four or five "you need to try that place" barbeque joints...my preferred go-to lunch is the lowly yard bird. Brisket or pork ribs (usually over-smoked and over-seasoned) are ok once in a while. But there are four or five places within my range that I frequent weekly for the quintessential "truck stop fried chicken". If I'm working and get hungry I'll crawl bare-bellied over broken glass for some fried chicken.
And these aren't 'fine dining' establishments either. I purposely subject myself to the flora and fauna of sketchy fry vats and public hygiene infractions to keep my immunity up and strong. I have made myself sick on this style of chicken so often I can name most common bacterium within an hour of ingestion. I've had salmonella and ptomaine so many times I figure I could make the crows scoot over and eat the road kill without getting sick...as long as I have some Louisiana Hot Sauce on it.
Two of these places also serve fried gizzards and livers. They are to die for. There is something about a rosy-cheeked rather large girl (who's name tag merely says "Babe") that asks me "you want your usual, Shug?"....and I immediately begin my Pavlovian drooling. And my usual includes as many jalapenos as you can stuff into the sack on top.
I love chicken. Now I've made myself hungry ....;)
Man has been cookin with fire a long time and there is nothing better than the taste of meat cooked over hot coals and fire.
There is an infinite scale of the taste of BBQ around the world. Vietnam smoke whole hogs to offer at the Temple regularly and it is far from being Texas BBQ and their bamboo skewered pork BBQ cooked in fish oil in a wok is farther away than that.
My secret for chicken and many beef parts is an overnight marinade that will season the meat to the bone and the rest is simply cooking it properly at the right heat for the right amount of time to be tender and juicy.
Then there is my East Texas Shaker (home recipe rub) I mix up in the kitchen.
[USER=20]@paden cash[/USER] Anybody ever tell you you've got a way with words? 😉
Zapper, post: 432378, member: 6470 wrote: [USER=20]@paden cash[/USER] Anybody ever tell you you've got a way with words? 😉
Thank you, I always appreciate compliments. I believe it all started one day when I was in a public restroom and realized I had a Sharpie in my pocket...
Holy Cow, post: 432290, member: 50 wrote: Have pretty much given up on trying to eat barbecue and other sloppy foods. Ensuring that every morsel and it's associated liquids leaves the plate and arrives inside the mouth with no depositing somewhere in the beard/moustache is close to impossible. Try to picture Santa at a pie-eating contest.
paden cash, post: 432400, member: 20 wrote: I believe it all started one day when I was in a public restroom and realized I had a Sharpie in my pocket...
So, that was you?
[USER=11256]@Richard Imrie[/USER]
Necessity is the mother of invention...
