jaya
Active Member
What do you consider bbq? Some mistakenly think that anything cooked on a grill or in a smoler is bbq. BBQ is PIG! :1-wink-grin:
"Higher" ranking?
- Thread starter Terry S
- Start date
I disagree. Barbecue comes from the word Barbacoa. That describes a method the Taino people used to cook food slowly over an open fire, or a hole dug in the ground and covered with leaves. They predate Columbus's arrival, and since pigs were introduced after Columbus's visit. Hernando DeSoto landed in the Tampa Bay area with 13 pigs in 1539. The Seminoles used to steal the pigs when they could, which help lead to them becoming feral.What do you consider bbq? Some mistakenly think that anything cooked on a grill or in a smoler is bbq. BBQ is PIG! :1-wink-grin:
However, pig used to be considered cheap, and often poor people got the poor parts which were tougher to eat, require longer and slow cooking. So it has worked well being BBQ'd and used often by those without as much money.
BBQ seems to be changing again, and often most dictionaries will now include something like this to describe BBQ:
A social gathering, usually held outdoors, at which food is cooked over an open flame.tr.v. bar·be·cued, bar·be·cu·ing, bar·be·cues
But I will agree with you that the cooking term barbecue refers to low and slow, while grilling is fast and hot.
jaya
Active Member
Actually there are many theories where the word barbecue comes from. It is somewhat like the history of the origins of freemasonry, no one knows the real truth. However, BBQ started in NC. BBQ is not cooking out on a grill. We call that grillin'. You want some good BBQ, come to NC for the Lexington, NC for The Barbecue Festival or for a masonic fun come to The Annual NC Masonic Big Pig Jig BBQ Cook-off. We even had a BBQ dinner at the last Grand Lodge session. That was a great time.
I can talk to a Texan and he will state BBQ started there. But like you said, people will argue about the origins of Freemasonry to death. I I still disagree with the BBQ is pig though.
Have you looked into Braai cooking? A friend from South Africa sent me a book on cooking that style. I've tried it a few times and enjoyed it, and plan on doing it some more this year with my new setup.
Have you looked into Braai cooking? A friend from South Africa sent me a book on cooking that style. I've tried it a few times and enjoyed it, and plan on doing it some more this year with my new setup.
Terry S
New Member
We may need an investigation committee to find out who had the name first... There's been a Big Pig Jig in South Georgia for as long as I can remember. Some goooood eatin.
I'm really going to through myself under the buss. I prefer dry rubs. I will use sauce on pulled meats though, but not much. I do get lots of compliments when I do the DR. Pepper Spicy Pulled Pork though, which has its own sauce.
How about a recipe for the Dr. Pepper.
Bob Franks
Past District Deputy Grand Lecturer
Golly, I put mustard on a ham and cheese sandwich.DRY RUB!!!!!! Actually, I will use a dry rub on a boston butt sometimes as something different.
As long as your not like those crazy people in SC that use a mustard based sauce. Can you imagine....mustard on pig????? That is scary just to think about.
But...I don't call it barbecue.
Gotta have Scott's Barbecue Sauce for that!
Hail Eastern NC slow cooked barbecue. [AKA "Pig-Pickin'"]
S&F
I put mustard on my corn beef when I cook that on the egg. But that is basically making pastrami.DRY RUB!!!!!! Actually, I will use a dry rub on a boston butt sometimes as something different.
As long as your not like those crazy people in SC that use a mustard based sauce. Can you imagine....mustard on pig????? That is scary just to think about.
Forgot all about this, but something in my head just reminded me about it. Sorry for taking so long. I believe this is the one that I tried.
Spicy Dr. Pepper Shredded Pork | The Pioneer Woman Cooks | Ree Drummond