What do you think?

Bob seems right on to me. Except that he doesn't seem to use Miracle Whip.

You sure hit the nail on the head with "Opinionated". I know I'm no pro but man he dogged the snot out of everything!! Nothing today is the same as "Yesterday". What's wrong with folk's getting together to have alittle fun, pig noses, costumes whatever to have a good time?? While his way of Q'ing would be great for "Home", given you had time and resourses, how would competetion be accomplished having to relocate a brick pit or hole in the ground? The purpose of it all is to have a good time isn't it ?? So it may not be done the same way it was 200 yrs ago, is anything? Not that I claim to know a whole lot about anything but I think BBQ is what you want it to be, elaborate or simple,new or "traditional".

Just my.002
Mark

Bob suggests that BBQ can only be called BBQ if it's done in it's original form. That makes me wonder if he extends that philosophy to all phases of his life. Does he communicate over distance by beating on a hollow log with the shinbone of a brontosaurus? No, he's using the internet. Does he drive a Stanley Steamer? I think not. Does he heat his home with buffalo chips? I doubt it, but then again maybe the buffalo chip fumes have gotten to him.

If old Bob doesn't conform to any of these other antiquated forms of existance then why is it so important for him to acvocate that the only way we should BBQ is the way it was done in some ancient civilization. C'mon Bob, civilization evloves. You should give evolution a try.

I guess I should just quit. Because according to Bob, I am just a Whore perpetuating the Bastardization of BBQ.

I'll tell you what I think of Bob's self-opinioned ideas of BBQ. Cooking over burned out wood is no different than cooking over gas, burned out coal, burned out charcoal or hot rocks - the only flavor is from the meat drippings hitting the coals. If you want some smoke flavor you MUST add something to the coals that gives off smoke. Period... Only then is it true BBQ.

smokemullet

ok!!!!
heck he didn't mention my favorite hog breed--the poland china!!!!
or even the hampshire lol.
old hoosier boy here. job was dehairing when i was young and my great uncle who i dearly liked got too old, let the water get too hot and fell a few notches in my eyes. man did he set those bristles!!!!
was 40 years ago and remeber it like it was yesterday.
jack
ps. thanks for the link. dont really agree with this guy but at least he is honest

S.O.-

That guy has issues beyond what might be contemplated here. I guess there was no room for him on local cable.

If he was in Alaska or Central America somewhere living off the land, OK. But I wasn't really seeing that.

Why did you post that link??????????

Use to talk to him, my favorits from him are:

Competition BBQ makes all BBQ taste the same, yet the only way to BBQ is his way.

Second, it ain't BBQ unless it's hog and ribs don't count.

Piece of work.
Jim

Wouldn't the world be a boring place if we all thought the same...? Bob sounds like a purist (in his own right) and no one will ever change his mind. I would rather share thoughts and ideas with my friends and shoot for a common goal of great Q - great in my opinion

I think it is a classic case of time>sense. I think y'all know what I mean. Definitely not the workin man's way of doing thangs.

quote:

Originally posted by Parkside:
S.O. Why did you post that link??????????

Because this is America, I believe in free speech (even when it's wrong) and even though I don't believe a single word he said, I thought it would generate a different view.

... and don't you know EVERYONE hates an electric or gas or charcoal smoker...

You guys are pretty hard on ole Bob. I found some things that I could agree with. Hogs of today are not bred for good BBQ. If we could buy the hogs of fifty or sixty years ago, we wouldn't have to be be shooting them full of flavors and moisture retainers or soaking them in marinades. Thank the Pork Board for the other white meat. In that aspect I have to believe that BBQ of yesteryear tasted a great deal different than today.

We all have limits on what we call BBQ. For instance, I can't believe Applebees claims to serve BBQ ribs. KCBS has Its definition. MIM has theirs. And so on. And ole Bob has his.

Kind of interesting and entertaining. Bob's obviously put a lot of work on building his site. He seems to be the type of person who has way too much free time obsessed with things the way they "used to be", especially those things that never will be again. Reminds me of my father in law.

I just can't believe he posted that on the Internet, if he is so obsessed with yesteryear. Shouldn't he have etched it in stone and carried it from town to town with a square wheeled cart? Oh, wait those were both inventions as well. Maybe he should have just grunted his opinion. LOL

Agree with Fred, let's not be TOO hard on Bob and not make it personal, after all it's just his opinion.

Man, I agree with you smokinOkie, but it's kind of hard not to when somebody takes such an extremist opinion.

I guess we do need a Michael Moore of BBQ.

the only thing that will bring back the "old style" hog is for the consumer to buy more lard!!!
of course if that happened the price of cracklin's would fall off!!!
see ya just can't win lol
jack

I found it quite entertaining. I know one thing for sure. Bob has obviously failed to accomplish the very 1st sentence on his page. His site has done anything but put an end to the great BBQ debate. He just through his .02 in the hat. Albeit a rather inflated .02.

Roger (mnhogfarmer) and others are starting to breed more inter muscular fat back in. Not bringing back the lard hog, just a more flavorful pork.

Well I guess that everyone is entitled to their own opinion. It does remind me though of some of the hardcore civil war re-enacters who will go to all kind of extremes to be "authentic". Seriously, I live in an suburban area and I could just imagine what the talk would be if I wanted to dig a pit in my back yard and roast a hog. Since I don't live in a area that values smoking, I think that I would be next on the fire.

I am old enough to remember the hogs raised in the woods and cooking bbq in a pit to celebrate the end of tobacco barning season. I agree with Bob that the fat has been bred out of hogs but any taste difference shows up in sausage not BBQ because the old way of BBQing got rid of any fat the same as todays methods of cooking Q. I personally believe that todays Q is just as tasteful as Q of old and I have enjoyed many different tastes of Q determined by the sauce used and I am proud of the Q that we sell in our restaurant cooked in an electric cooker with smoker and will stack it up against Q cooked by any method that uses eastern NC vinegar based sauce. Q is definitely regional as to the sauce that is used but I enjoy all of the different varieties and I salute our ability in this country to be different and to be the same. Just my 2 cents
Herman

Personally, unless you are selling the show, the quality of the end product is all that counts. Hat's off to the person with the most efficient process.