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A recent article in a well know men's magazine reported the following:
"Research any barbecue recipe and you’ll learn the “correct” temperature at which to cook under the so-called low-and-slow theory: 225 degrees to 250 degrees. McClard’s pits are clocking in at a blazing 500."

Any idea how you cook ribs in a five hundred degree oven?
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Superior marketing beats superior cooking almost all the time. Wish it were not so. Frowner

I'm thinking of starting a national BBQ chain. I'm going to import all my meat pre-cooked from China and Mexico, pre-chopped in frozen 50# pails. Stores will be scented with wood scented incense for that authentic BBQ smell, and every table will have shaker bottles of liquid smoke for that authentic BBQ flavor. The chain will be called America's Best BBQ. We'll run more TV ads than Geico and Free Credit Report.com combined, all featuring clean cut American families enjoying the "great value" BBQ. Of course we'll have a catchy jingle too, and maybe a talking pig as out spokes-animal. No issues then with tying a brand identity to a person that might want more money after we hit it big. I'm going to make a fortune, but I'll still hang out with you "artisan" Q'ers.
Last edited by Former Member

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