What kind of wine, goes best with BBQ:question:
quote:
Originally posted by SurfFishLifeA CF BBQ-fest sounds awesome. I’d probably miss it but it sounds awesome. These big competitions don’t mean much to me. People made extremely good BBQ before anyone ever talked about Maillard reactions, smoke rings, this rub, that rub, brining, blah blah blah, etc. My uncle Jim makes the best BBQ I’ve ever eaten and I bet he’s never even heard of a Maillard reaction. If you asked him his secret, he’d probably just say, “I don’t know. I just start a fire, shovel some coals in the pit, and cook the meat slow.” I guarantee you he doesn’t own a meat thermometer, much less a Thermapen. I get a kick out of all the people that think making BBQ is so technical and difficult. Like cooking almost anything, my motto is “Buy quality ingredients and try not to mess it up.”
http://www.lowcountrypregnancycenter.com/
I was just bustin your chops a little. BBQ is very regional and like you said before, I enjoy most of it. I don’t agree with all the tournament stuff, I’m not a huge fan of presentation when it comes to bbq. Its supposed to be simple. If I ordered some ribs and it came out on a bed of lettuce, I’d ask where the cucumbers, tomatoes, onions and blue cheese dressing was. If it came out on a bed of parsley, I’d be pissed!
“Those who have the ability to make a difference have the responsibility to do so.” Thomas Jefferson
Hash sounds like scrapple that we eat for breakfast with fried eggs and taters
http://www.spiceplace.com/blog/2007/01/15/what-the-heck-is-scrapple/
First ever workplace violence incident, Wounded Knee,SD.
Here ya go Bayrider! This would be some pretty thin Scrapple!
http://lynn-southernwithatwist.blogspot.com/2012/04/south-carolina-hash-and-rice.html
http://www.bbq-porch.org/recipes/html/r1829.htm
http://www.soulfoodandsoutherncooking.com/how-to-make-hash.html
Didn’t read through all the responses, but hopefully, someone mentioned Duke’s in Ridgeville…
“I’m not a hundred percent in love with your tone right now…”
I’ve been reading all of this and getting hungry! Personally, I’m not a big fan of mustard based BBQ. Like someone stated, “mustard is for hot dogs & hamburgers”. I have tried hash several times, homemade & restaurant, and so far, haven’t cared for it too much. Granted, I’m not from South Carolina (I was raised pretty much in the Midwest), so it’s not what I grew up with. I know that a lot of people confuse BBQ with grilling and smoking. Three different techniques all together. I do like them all. Sauce is optional.
Bob Van Gundy
Marine Designs,Inc.
Custom Aluminum Fabrication
803-727-4069
I love Duke’s in Charleston… Lunch time is where they hit their stride… Duke’s in Walterboro (same family) is the bomb as well…
Note that Duke’s in Charleston is owned by a local fisherman as well…
quote:
Originally posted by EasyWhat kind of wine, goes best with BBQ:question:
Pinot Noir
“Endeavor to Persevere.
Give,Give… Never Take.”
EC
I gotta say that the BBQ I had in Kansas City was on another level…
Personally I enjoy the vinegar style. Just my personal taste. I like Hometeam just fine, I eat it up everytime
My favorite comes from my neighbors smoker though!
“mr keys”
quote:
Originally posted by SurfFishLifeA CF BBQ-fest sounds awesome. I’d probably miss it but it sounds awesome. These big competitions don’t mean much to me. People made extremely good BBQ before anyone ever talked about Maillard reactions, smoke rings, this rub, that rub, brining, blah blah blah, etc. My uncle Jim makes the best BBQ I’ve ever eaten and I bet he’s never even heard of a Maillard reaction. If you asked him his secret, he’d probably just say, “I don’t know. I just start a fire, shovel some coals in the pit, and cook the meat slow.” I guarantee you he doesn’t own a meat thermometer, much less a Thermapen. I get a kick out of all the people that think making BBQ is so technical and difficult. Like cooking almost anything, my motto is “Buy quality ingredients and try not to mess it up.”
http://www.lowcountrypregnancycenter.com/
PUOSU landlubber edition
im in (and i will win)
I’d like to be taste tester…
May all your favorite bands stay together…
pescazorro, that means peanut of the night in English, right?
quote:
Originally posted by 23SailfishThe wife and I went in to a new BBQ joint yesterday because, well I love BBQ and this was on the way to the house, and was dumbfounded that they didn’t have hash and rice…am I wrong to think that a southern BBQ eatery should have this? The waitresses didn’t even know what hash was!
Am I crazy? Am I just getting cranky in my old age?
And yes, we left without eating there.
May all your favorite bands stay together…
Hash and rice isn’t southern, just South Carolina. Eastern North Carolina we toss in some veggies and call it Brunswick Stew
Dukes in Walterboro is my go to spot in SC. I like pulled pork that isn’t swimming in honey mustard sauce. I’d venture that Duke’s has the best fried chicken in the state.
When I’m really hankering for bbq, I bust out the smoker. There’s a 9lb boston butt going on hickory coals tomorrow morning at Casa de Busy
Boat drinks, Waitress I need 2 more boat drinks!
quote:
Originally posted by EasyWhat kind of wine, goes best with BBQ:question:
Bud long neck
Boat drinks, Waitress I need 2 more boat drinks!
quote:
Originally posted by SurfFishLifeI think it’s cute how non-Texans talk about BBQ.
Even though Texans are the undisputed masters of BBQ, lots of other places (like SC) do a very good job with their regional specialties.
Pro Tips:
- Never, ever eat at any BBQ joint outside of TX that has Texas in its name.
- If the parking lot doesn’t smell good, leave before you waste your time.
- If you want the world’s best BBQ, you won’t find it in a restaurant.
This is about the only person on this thread that know’s what he’s talking about.
It is really called Barbacoa and it originated in the Caribbean:
https://en.wikipedia.org/wiki/Barbacoa
Here is a Time article on the history:
http://time.com/3957444/barbecue/
Once in in the US from the Caribbean it started in the Carolinas and moved west:
“From Carolina barbecue, the trend moved westward, eventually entering Texas. German immigrants in Texas had the land to cultivate cattle, and it wasn’t long before Texans were applying Carolina techniques to a different sort of animal entirely.”
RBF
I’m classy 2% of the time…
And, I hope your Brother’s El Camino runs forever…
quote:
Originally posted by runbabyrunI know people are going to throw sh** at me for saying this but the Big Joe sliced beef sandwich at Melvins or Bessingers or whatever they call it, is pretty dam good with the mustard sauce ,thick cut fries and the big battered onion ring. One thing for certain is people will be eating some Q this weekend after this thread, remember to send in your pics.
haha the place smells great for sure. Their hamburgers are so good I usually pass on the BBQ.
quote:Not so fast. https://bullsbayoysterroasts.com/product/oyster-cooker/ Now that price is crazy but I'm just saying they are still around. One of these days I'll get around to making one to replace ours that rusted our last year. It amazes me to see how many people go to oyster roast with ****ty oysters cooked the wrong way.
Originally posted by HoppyAnd - SC 'Q died with the advent of propane cookers. Just as real oyster roasts died with the advent of propane steamers.
First, Most, Biggest
quote:
Originally posted by Great Whitequote:
Originally posted by runbabyrunI know people are going to throw sh** at me for saying this but the Big Joe sliced beef sandwich at Melvins or Bessingers or whatever they call it, is pretty dam good with the mustard sauce ,thick cut fries and the big battered onion ring. One thing for certain is people will be eating some Q this weekend after this thread, remember to send in your pics.
haha the place smells great for sure. Their hamburgers are so good I usually pass on the BBQ.
quote:Not so fast. https://bullsbayoysterroasts.com/product/oyster-cooker/ Now that price is crazy but I'm just saying they are still around. One of these days I'll get around to making one to replace ours that rusted our last year. It amazes me to see how many people go to oyster roast with ****ty oysters cooked the wrong way.
Originally posted by HoppyAnd - SC 'Q died with the advent of propane cookers. Just as real oyster roasts died with the advent of propane steamers.
First, Most, Biggest
All you need is an old car hood from the 70s turned upside down over coals, and soaked burlap to cover the eats…
RBF
I’m classy 2% of the time…
And, I hope your Brother’s El Camino runs forever…
Yall are making me want to go fire up the smoker! Well what the heck, it’s Friday night and I got nowhere to be 
Capt. Larry Teuton
Swamp Worshiper
quote:
Originally posted by Cracker LarryYall are making me want to go fire up the smoker! Well what the heck, it’s Friday night and I got nowhere to be
Capt. Larry Teuton
Swamp Worshiper
O’Lord… Here comes the moonshine, popcorn, and naked ladies again…
RBF
I’m classy 2% of the time…
And, I hope your Brother’s El Camino runs forever…