Really good article. Cool website as well. Nice music.
http://commoninterestbbq.blogspot.com
Also for some really cool southern cooking articles go here. Dan Gill is the man when it comes to souther cooking and history.
Start with this article link and then go down to the bottom of his page to go to the next.
http://www.pine3.info/THE_Virginia_Sandwich.htm
Barbecue 101 - A guide to Ultra Barbecue Part I - The Partnership of Heat and Meat
Making good barbecue is an art. This is the first in a series of articles that will discuss the many ins and outs of creating the culinary delight known as barbecue. We will define it, deal with the science, and discuss cooking equipment, fuel, seasonings, and techniques. The goal is simple; to guide both the novice and experienced cook toward barbecue utopia.
Let’s take a look at the words: Barbecue, barbeque and BBQ. Does each spelling describe the same thing? Possibly, but not necessarily. Are the various spellings confusing? The answer is - yes. Are the definitions conflicting? The answer is - always. Barbecue is said to be a noun describing cooked tender, well seasoned and sometimes sauced meat. Barbeque often refers to the gathering that takes place in your back yard when you are cooking for the 4th of July party; it is often mistaken for grilling. BBQ is generally a meat and sauce mixture that is bought at a joint on the side of the road. Without the different spellings and nuance of meanings I doubt it would be quite as much fun being a part of researching, preparing and cooking great barbecued meats.
Dan Gill who writes for Pleasant Living Magazine in Virginia writes: “Making barbecue is the art of cooking tough cuts of seasoned meat slowly in the presence of wood smoke until they are tender and flavorful and can be easily pulled apart. “
The USDA gives us a working definition: “Barbecued meats, such as product labeled "Beef Barbecue" or "Barbecued Pork," shall be cooked by the direct action of dry heat resulting from the burning of hard wood or the hot coals therefrom for a sufficient period to assume the usual characteristics of a barbecued article, which include the formation of a brown crust on the surface and the rendering of surface fat. The product may be basted with a sauce during the cooking process. The weight of barbecued meat shall not exceed 70 percent of the weight of the fresh uncooked meat.”
The two definitions are very similar, the major difference being the stated source of heat. Heat sources will stir up controversy in just about any barbecue aficionado conversation, especially on the competition circuits. I am a purist at heart. That said, we will keep our focus on wood burning and coals, and give all fuel sources their due when the need arises. Purists demand hardwood coals to make real barbecue, and refer to other processes as “smoke roasted”. Where you stand on the issue is your choice. Meat is mandatory, smoke is essential, seasoning is necessary, and technique is critical.
Meat is the most important part of barbecue. All meats are fair game. In fact most game is great barbecued. Dan Gill writes, “Working muscles, such as pork shoulders and beef brisket, are held together by collagen, a tough connective tissue. When heated to 160 degrees or more for a long period of time, collagen breaks down to gelatin and water, which accounts for the tenderness and moistness of properly cooked barbecue.”
Barbecuing is a process of exposing meats to heat at low temperatures for an extended period of time to break down the connective tissues and relinquishing a succulent product. This process is usually reserved for large cuts of meat. Pork is the choice in the south. Whole hogs, shoulders and ribs rise to the top of the Pit Masters list. In the Mid West and South West especially Texas, beef is king. Brisket is the top choice, with shoulders (Chucks) being used commercially too. Smoke cooking is cooking meats on a pit until done. This process is great for any mammal, fowl or fish. Sausages are great in the pit too. Chicken is very popular with backyard enthusiasts, and fish is wonderful when exposed to proper smoke cooking techniques.
Here is one of my best recipes: Wake up early in the morning about 2 or 3 hours before sunrise. Make a pot of good coffee that is made from beans that you have roasted the day prior and ground that morning. Start a fire in a cooker and watch the cooker come alive. The fire dances in the night. Just before the sun rises the meat that was meticulously prepared the evening before gets introduced to the cooker, make sure to add some sausage, breakfast time is near. Sit on a stump light a cigarette, sip the coffee and enjoy the sounds of quite and mother nature coming alive as the sun begins to light the sky. Once the earth has warmed a bit, cook a breakfast fit for a king. Add chunk of baloney to the pit. Lunch plans are eminent. Make a Bloody Mary from a recipe found in a food magazine that came in the mail this week. Enjoy the morning, do a little work around the house, enjoy your children and your spouse. Make another Bloody Mary and slice some fresh sourdough bread that was made yesterday in anticipation for this event. Smoked baloney and cheese with homemade mustard on fresh grilled sourdough is lunch. Tend the fire and find the bottle of Bookers that was set aside for this special occasion. Make some beans, a salad, a sauce, and a cream pie. Enjoy more bourbon. Stuff some jalapenos with cheese and meat, wrap them in bacon and put them on the cooker. These will make the resting period tolerable. Keep sipping the bourbon; it’s turning into a quality day. When the proper time arrives, rest the barbecued meats for a couple of minutes. Get a shower and clean up. The meal will taste much better if you can get some of your olfactory senses back. Enjoy the appetizers with a quality micro brew that was just introduced at the grocery store. When the proper resting period has passed slice, pull or chop the meat, serve it with the beans and salad and enjoy a meal second to none. Bed time will come early; it’s been a day to write about. Repeat as often as possible. Serves many.
Making good barbecue sounds fairly simple until you give it a go yourself. Whether you are creating traditional barbecue or smoke roasting you will have many factors to consider. Learning to use a quality cooking vessel and taking part in the ritual known as barbecuing is great fun. Choosing meats, cooking vessels, fuel, seasonings, and using sound techniques, will bring you many great meals with the results you crave.
Jack Waiboer is the Pit Master and Chief cook for Common Interest. He is also an instructor for the Carolina Pit Masters Barbecue Cooking School and a SCBA Master Judge. His blog can be accessed at
www.commoninterestbbq@blogspot.com. Information for Carolina Pit Masters can be found at
Home_Page.
Dan Gill is the Pit Master at Something Different Country store and his articles are published by Pleasant Living Magazine. Dan’s articles can be found at
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