Do you like BBQ?

[Papa Deuce]

Very interesting. Not surprised that people in the NW would use the term wrong on a regular basis.

So when I fire up my propane fueled Char Broil "BBQ" I'm not doing "BBQ" but only "grilling"?



There's why there are clashes. What was the point of that? My first post was a question. Had the question mark and everything.

Ok then. How about if we "bury the hatchet"? And not in each other's head? I will if you will.

 

[cardaway]

Ok then. How about if we "bury the hatchet"? And not in each other's head? I will if you will.

Good thing, you wouldn't want to mess with me. I am the state hatchet throwing champion three years running.

Sounds good. Congrats on the FF win. I noticed you got Shaun Alexander, borderline unfair to the rest.

What about the grilling thing? Is the propane grill simply not "BBQ" no matter what I do with the meat?

 

[Papa Deuce]

Good thing, you wouldn't want to mess with me. I am the state hatchet throwing champion three years running.

Sounds good. Congrats on the FF win. I noticed you got Shaun Alexander, borderline unfair to the rest.

What about the grilling thing? Is the propane grill simply not "BBQ" no matter what I do with the meat?

Ok, first off, glad the feud is over. Thanks.

As far as BBQ goes. you "can" make BBQ with propane as long as you also use wood for smoke. To make BBQ is simple.... you need smoke, and you need low temperatures.... about 225 degrees. This isn't easy to do on a "BBQ Grill" that was meant to run at 450 - 600 degrees. It can be done but it ain't easy.

Many BBQ joints use propane as a heat source becasue they can regulate the temperature better, but they also need the smoke. So, usually there is an offset box, where the wood burns. It is far enough away from the meat to not add too much heat to raise the temps much beyond 225.

I can go on and on. If ya need more info I will help you.

 

[cardaway]

Many BBQ joints use propane as a heat source becasue they can regulate the temperature better, but they also need the smoke. So, usually there is an offset box, where the wood burns. It is far enough away from the meat to not add too much heat to raise the temps much beyond 225.

I can go on and on. If ya need more info I will help you.

That actually was perfect. There are a couple small specialty joints where I have seen exactly what you described. One just happens to be the one everybody says is THE one. Called "Texas Smokehouse BBQ" in Woodinville WA.

http://www.texas-smokehouse.com/

Got to admit, it was the best I ever tasted.

 

[Southern4sure]

My Dh is obsessed with smoking meats. He makes the best rub for pork butt and ribs. Dh smoked a turkey and a ham this year for Christmas and it was awesome. He makes a brine when smoking poultry. Once while traveling, we stopped in a bar b q rest in North Carolina and my then 5 yr old asked the waiter before we could order our drinks...

"I want ribs but do you use pork or beef ribs? Do you smoke them or boil in water first?" DH and I was speechless, we knew DS liked BarBQ but not enough to know the difference.......

 

[Sonya]

It is a sin to live in KC and not love it!

 

[EltonJohn]

I can tolerate it. I LOVE ribs though.

 

[Stacerita]

MMM.......BBQ!

I love Ribs!

 

[highland3]

Invite me over and sign me up!!!!!!!!!!!!!

Ribs, chicken... fish!!!!!!!!!!!!

It's too darn cold up here to bbq now until March or April.

 

[Papa Deuce]

Invite me over and sign me up!!!!!!!!!!!!!

Ribs, chicken... fish!!!!!!!!!!!!

It's too darn cold up here to bbq now until March or April.

I don't kmow how cold it is there, but I BBQ even when it is ZERO outside!

 

[slo]

I voted for

"like it"

 

[Papa Deuce]

You're getting very predictable...everytime you run out of the mundane topics you post, you throw one up about barbecue...time to get some new material.

Hmmn. WHO are you? Ya joined in Oct. 2005..... and I haven't talked BBQ since then until now..... I wonder who you are..... a banned ex DISer perhaps?