If we don't know what we're talking about, how do we know where it started?
Folks have been cooking meat over fire for a long time. I guess how "low and slow" it got cooked kind of depends on the level of attention the cook paid to the fire. If the cook had to run away from a tiger or something, the embers might burn down quite a bit and have to be re-stoked.
Now if you believe that true BBQ requires some degree of "taming the flame", then those of us using an FEC barely qualify as BBQ'ers, and those of us using CS's are just emasculated girly men clinging desperately to our last bit of testerone while calling our product BBQ and hoping that no one notices that there wasn't a flame to be found while we cooked.
Scarier yet is the connection that one might make if they believe that to most people BBQ is all about the sauce. If that's the case, then some might claim that BBQ was borne on the heels of roasting, and Kraft, the producer of the first BBQ sauce, was BBQ's daddy.
Now if you believe that true BBQ requires some degree of "taming the flame", then those of us using an FEC barely qualify as BBQ'ers, and those of us using CS's are just emasculated girly men clinging desperately to our last bit of testerone while calling our product BBQ and hoping that no one notices that there wasn't a flame to be found while we cooked.
Scarier yet is the connection that one might make if they believe that to most people BBQ is all about the sauce. If that's the case, then some might claim that BBQ was borne on the heels of roasting, and Kraft, the producer of the first BBQ sauce, was BBQ's daddy.
Priceless Todd. Well, I'm a girlie man. Thanks Arnold. On top of using the Cookshack, I live in California. Oh the humility.quote:Originally posted by Todd G.:
...Now if you believe that true BBQ requires some degree of "taming the flame", then those of us using an FEC barely qualify as BBQ'ers, and those of us using CS's are just emasculated girly men clinging desperately to our last bit of testerone while calling our product BBQ and hoping that no one notices that there wasn't a flame to be found while we cooked.
There's plenty of flame in my FE, so that doesn't apply there. But yes, having been out on the circuit, it's hilarious those that have a VERY narrow view of what BBQ is or is not. Hey, that's their opinion and they're entitled to it. Just like I'm entitled to disagree with BBQ bigots
Oh, and those same guys are working with stokers and guru's on their offsets to control the temps, now THAT's being a wimp. Controlling an offset isn't that hard, unless you don't know how. I didn't go with a CS or FE because I didn't know how, I went because of choice.For me, this thread about origins and about a definition fall into that area, there will never be an answer fully agreed upon -- narrow minds have narrow opinions as far as I'm concerned.
My definition of Q is what works for you. I'm not going to every say you have a bad cooker, even if it runs on gas (Southern Pride) or some other method (making PB in an oven) life's just too short to have that much effort on an opinion.
My origins of Q began in my backyard, that's my definition for me because that's where it began.
quote:Originally posted by SmokinOkie:
My origins of Q began in my backyard, that's my definition for me because that's where it began.
That's a good answer right there.
OK we're back here, and it's good enough for me.
Smokin's da man.
quote:Oklahoma City,OK,USA 1965
Smokin's da man.
We here in California have been smoking Tofu and Sprouts for years. How many of you can say that!!??
FF. I don't think we can convince the experienced folks that barbecue started out here in Tofuland.
Thanks guys. I've had strep throat all weekend and haven't been around. This thread has tickled me to no end.
Now on topic I'm not big on stamping an origin on much of anything here in the U.S. We're just too dang young. But we can KINDA put a finger on BBQ as we know it today. And I'd say it was in my AREA. Meaning either North or Sub-Carolina.
I'm thinking its because we had the pigs, the wood and WE ARE SLOW and don't care to cook that way.
In the end it doesn't matter. So long as I get to make and eat BBQ. Although I don't like it so much when peeps like to slag off an entire state's BBQ just because they don't have good enough sense to go to the right places.
Now on topic I'm not big on stamping an origin on much of anything here in the U.S. We're just too dang young. But we can KINDA put a finger on BBQ as we know it today. And I'd say it was in my AREA. Meaning either North or Sub-Carolina.
I'm thinking its because we had the pigs, the wood and WE ARE SLOW and don't care to cook that way.
In the end it doesn't matter. So long as I get to make and eat BBQ. Although I don't like it so much when peeps like to slag off an entire state's BBQ just because they don't have good enough sense to go to the right places.
I find a lot of the replies very ironic. Having a narrow view of barbecue? Narrowest I've seen is here. If you do this it aint barbecue. If you don't do this it aint barbecue. If you foil etc, etc. My Cookshack smoker is still in the box in the garage and I have zero motivation to get it out.
I was really jazzed to get a Cookshack smoker, this forum totally changed that attitude.
Seems I can't delete my own account here, maybe a moderator will be so kind.
I was really jazzed to get a Cookshack smoker, this forum totally changed that attitude.
Seems I can't delete my own account here, maybe a moderator will be so kind.
Don't you also have a new Masterbuilt smoker still in the box? What are you afraid of? Smoke with the darn Cookshack, and you'll even enjoy your mistakes.
Everyone has different opinions on Qing. Pick what you like.
Everyone has different opinions on Qing. Pick what you like.
In Mason County Kentucky they slice pork butt into quarter-inch slices and alternately sear it on a hot grill then dunk it in a thin sauce and repeat till done; then they call it barbecue. I think it originated there, since they call it Mason County Barbecue.
Doogster, would that stop you from unboxing your cooker? You indicate that you understand irony, but I sure don't get that last post.
I also don't get that 'Serenity' tag-line either. If you are really leaving us, could you please explain it to me before you go? Seriously, what is it supposed to mean?
Doogster, would that stop you from unboxing your cooker? You indicate that you understand irony, but I sure don't get that last post.
I also don't get that 'Serenity' tag-line either. If you are really leaving us, could you please explain it to me before you go? Seriously, what is it supposed to mean?
I really debated if I was even going to post, it's SO hard to figure out intent from how someone posts, but it's one of THOSE Thursdays, so I'm posting....
Go into ANY forum out there and you'll find similar opinions, that some people have about barbecue. That's why I tried to keep this post on the HISTORY of BBQ, not the definition of it.
But the truth is, this forum isn't keeping you from smoking, you are. This smoker has been around since the 60's, so obviously it works. There's 10 years of experience here in the forum, that if you have an item you want to cook, you can read it all and figure out how to use the smoke you have in the box, without ever posting, shoot you don't even have to join.
You've the first poster, in 10 years to make such a statement and the fact that more cookshacks are sold BECAUSE of the forums speaks to the benefits of the forum.
Here's some general advice, not from the moderator, but the me (they are 2 separate people, but most of you might not realize that... LOL).
If you don't like the posts, don't like the forum? Don't post, and don't visit. We try, but we can't please everyone.
Plenty of sites out there to help you Q. If you need some suggestions we'll help you find one (we do try to help any style of Q here)
And I don't think you're characterizing the forum correctly or fairly. You're certainly entitled to your view, but I'll vouch for the general forum members as the kind that would do ANYTHING to help someone make better Q. Why? Because they themselves remember what it was like to learn.
If a comment about foil not being Q was made it was as a method/technique. I for one don't believe foil belongs there, but I don't stop people who do. I've even told them how to use it if that's their defintion.
We have about the most broad definition of Q out there. Hey, we're using electricity and wood
If you have questions about your account, the forum isn't the place to discuss it. PM me directly.
Also, note, if you don't want your smoker, and it's in the box, you might contact CS, they have a pretty good return policy.
And I'm really sorry you have to post your frustration here in the forum. We're about the friendliest forum out there, we don't tolerate negative or mean spirited posts.
You want my definition of Q, it's pretty simple: Do what you want and I'll try to help, but grillin' isn't Smoking. BBQ is a noun and a verb. Instead of trying to define for them, I ask them what they think it is, and try to help them from there.
But this is a forum about Smoking Meats.
It's about BBQ and fun.
Now I'll jump down off my soapbox.
quote:Originally posted by doogster:
... Narrowest I've seen is here. If you do this it aint barbecue. If you don't do this it aint barbecue. If you foil etc, etc. ...
Go into ANY forum out there and you'll find similar opinions, that some people have about barbecue. That's why I tried to keep this post on the HISTORY of BBQ, not the definition of it.
But the truth is, this forum isn't keeping you from smoking, you are. This smoker has been around since the 60's, so obviously it works. There's 10 years of experience here in the forum, that if you have an item you want to cook, you can read it all and figure out how to use the smoke you have in the box, without ever posting, shoot you don't even have to join.
You've the first poster, in 10 years to make such a statement and the fact that more cookshacks are sold BECAUSE of the forums speaks to the benefits of the forum.
Here's some general advice, not from the moderator, but the me (they are 2 separate people, but most of you might not realize that... LOL).
If you don't like the posts, don't like the forum? Don't post, and don't visit. We try, but we can't please everyone.
Plenty of sites out there to help you Q. If you need some suggestions we'll help you find one (we do try to help any style of Q here)
And I don't think you're characterizing the forum correctly or fairly. You're certainly entitled to your view, but I'll vouch for the general forum members as the kind that would do ANYTHING to help someone make better Q. Why? Because they themselves remember what it was like to learn.
If a comment about foil not being Q was made it was as a method/technique. I for one don't believe foil belongs there, but I don't stop people who do. I've even told them how to use it if that's their defintion.
We have about the most broad definition of Q out there. Hey, we're using electricity and wood
If you have questions about your account, the forum isn't the place to discuss it. PM me directly.
Also, note, if you don't want your smoker, and it's in the box, you might contact CS, they have a pretty good return policy.
And I'm really sorry you have to post your frustration here in the forum. We're about the friendliest forum out there, we don't tolerate negative or mean spirited posts.
You want my definition of Q, it's pretty simple: Do what you want and I'll try to help, but grillin' isn't Smoking. BBQ is a noun and a verb. Instead of trying to define for them, I ask them what they think it is, and try to help them from there.
But this is a forum about Smoking Meats.
It's about BBQ and fun.
Now I'll jump down off my soapbox.
Great post and advise Smokin'. I have found this forum to be exceptional in the help and advice from all.
Thanks for all the many hours you put in and all you do for this forum. I for one appreciate it! Now, maybe and end to all this discussion.
Thanks for all the many hours you put in and all you do for this forum. I for one appreciate it! Now, maybe and end to all this discussion.
I agree with tigerfan Smokin. Your contributions can't be quantified or qualified. You put in a lot of work (and knowledge), and we certainly appreciate it.
For me, this thread can go on forever. I thoroughly enjoy it. Just felt a little bad and irritated for Doogster. Sensed his frustration, but felt he was unfair.
For me, this thread can go on forever. I thoroughly enjoy it. Just felt a little bad and irritated for Doogster. Sensed his frustration, but felt he was unfair.
Thanks Smokin.
I'm far from an expert on the origins of Barbeque but I am surprised no one has mentioned that it might have come from the plantations of the South.
Seems I read recently (in one BBQ book or another) that the "low and slow" form of cooking came from the fact that the platation slaves couldn't get quality meat and were given the toughest to cook. They discovered that low and slow would make for the best way to cook these cuts.
Might be hogwash, but that's my story.
Are we talking about the origin of the term barbeque, or the origin of the process itself?
Seems I read recently (in one BBQ book or another) that the "low and slow" form of cooking came from the fact that the platation slaves couldn't get quality meat and were given the toughest to cook. They discovered that low and slow would make for the best way to cook these cuts.
Might be hogwash, but that's my story.
Are we talking about the origin of the term barbeque, or the origin of the process itself?
Holy Cow, Smokin (as Harry Carey would say). Sorry, my Chicago background. This guy thinks we Cookshack and Fast Eddy smokers are closer to an International House of Pancakes than his definition of barbecue. We're just oven roasting versus barbecuing. Now I see why you were avoiding the definition vs identifying the location.
He doesn't even believe in using thermometers, let alone a remote one. How sacrilegious we are! He must travel to work on horseback or mule. Works at a tannery. Probably can't keep his house warm without electricity. Gets his news strictly from print, err stone etchings. That outhouse must be cold on his but (not pork butt, his) when taking a dump on a cold winter night. Cell phone, haa. A little hypocrisy in that he is using the internet though.
Guess, he wouldn't think I'm a purist. How else can I smoke without using a Cookshack, remote thermometer, commercially provided wood chunks, commercial rub/sauce under a powder coated aluminium covered patio, next to my gas/electric outdoor kitchen while sitting in my air conditioned home, watching the British Open on TV while on my computer using the internet, making this post and actually working out of the house with staff supporting me from the office via email and phone helping develop a proposal for a good client.
Oh my Gawd!! Where would we be without piped gas, plumbing, electricity, sewers, modern transportation, television, telephones, computers, internet, email, Fed EX, and COOKSHACK? I could maybe live without the other stuff, but not my Cookshack.
Thanks for letting us see that link and thread Smokin. I found it very interesting and entertaining. I'm not disagreeing with him. Just like my conveniences and good Q.
Now I see why you were avoiding the definition vs identifying the location. He doesn't even believe in using thermometers, let alone a remote one.
How sacrilegious we are! He must travel to work on horseback or mule. Works at a tannery. Probably can't keep his house warm without electricity. Gets his news strictly from print, err stone etchings. That outhouse must be cold on his but (not pork butt, his) when taking a dump on a cold winter night. Cell phone, haa. A little hypocrisy in that he is using the internet though. Guess, he wouldn't think I'm a purist. How else can I smoke without using a Cookshack, remote thermometer, commercially provided wood chunks, commercial rub/sauce under a powder coated aluminium covered patio, next to my gas/electric outdoor kitchen while sitting in my air conditioned home, watching the British Open on TV while on my computer using the internet, making this post and actually working out of the house with staff supporting me from the office via email and phone helping develop a proposal for a good client.
Oh my Gawd!! Where would we be without piped gas, plumbing, electricity, sewers, modern transportation, television, telephones, computers, internet, email, Fed EX, and COOKSHACK? I could maybe live without the other stuff, but not my Cookshack.
Thanks for letting us see that link and thread Smokin. I found it very interesting and entertaining. I'm not disagreeing with him. Just like my conveniences and good Q.