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Ole' Bob is back and the site is redesigned.

If you want some interesting reading, about his definition of Barbecue, take a gander.

Bob in Ga.

He is definitely pretty opinionated about the definition of BBQ, (which of course, doesn't include what we do on this site)

So, thought I'd just throw up the controversy about defining BBQ.

The forum has been slow, and some of our lurkers haven't jumped in for a while, so maybe this will generate a little good natured discussion.

Fair warning, no flames, no personal attacks Mad
Original Post

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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'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
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...
Last edited by Former Member
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.
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
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

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