Bar B Q

Discussion in 'Restaurant Reviews' started by James Hintze, Feb 4, 2021.

  1. James Hintze

    James Hintze Well-Known Member
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    Wife and I are still carnivorous, although we eat considerable less animal protein than we did when we were younger, which might be a factor in our good health.

    Today we splurged and I prepared pork ribs on our outside grill. Absolutely delicious, if I might say so.

    Digressing slightly; I grew up on a farm/ranch with cattle and pigs, along with the crops to support them. Dad and Uncle slaughtered the beef and had the local grocer cut up and package for freezing. The pork, being a bit more complicated, was slaughtered and packaged elsewhere. I might add here that it's likely that people under 50 have never tasted real bacon, but that's another screed.


    Back to the pork ribs: they are delicious, which, again, most people during the past 4 decades or so have never experienced.


    Wife and I travel quite a bit, and on our domestic travels I often try ribs when we dine out. Some are marginally edible. I don't know why I do it. The problem is the horrible stuff restaurant cooks feel obligated to spoil them with. I have no problem with garlic and other herbs that bring the flavor out, rather than overwhelming it.


    If anybody finds this worth a comment, I might add something about beef.
     
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  2. Beth Gallagher

    Beth Gallagher Veteran Member
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    Well, living in Texas BBQ is a "thang." My son is a Pit Master with a couple of commercial sized pit/smokers on trailers. He caters events as a side hobby and makes quite a nice bit of extra cash that way. He is a 'Q Snob'. :D That said, I make baby back ribs quite often in my oven, then take them out after a couple of hours, slather with sauce, and finish on the grill or broiler.
     
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  3. Shirley Martin

    Shirley Martin Supreme Member
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    @Beth Gallagher , Texas don't know a thing about BBQ. :p If'n you want real BBQ, you have to come to Eastern NC. Not the mountains. That stuff they make there ain't fit for a pig. :D
     
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  4. John Brunner

    John Brunner Veteran Member
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    Funny, I just bought chicken legs today to make on a grill I bought last Saturday. I haven't done BBQ in a long time.

    For the past 6 years or so my small church has done a BBQ fund raiser (pre-COVID, of course.) Our Pitmaster rubs down the butts the night before and we set up 3 smokers at 5AM, tending to them all day long (all sorts of sides, of course.) It is quite the event.

    I stored one of the smokers for a few years and made judicious use of it doing ribs. I've since lost used of it and bought a cheap bullet smoker, but can't seem to get the hang of it.
     
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  5. John Brunner

    John Brunner Veteran Member
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    Gotta love that vinegar-based Q sauce!
     
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