On Tue, 05 Aug 2008 23:56:57 GMT, "Dave Bugg" >
wrote:

>Blinky the Shark wrote:
>> Dave Bugg wrote:
>>
>>> Sheldon wrote:
>>>> .... I absolutely detest southern US style with all that icky sweet
>>>> gloppyness... most
>>>> Americans absolutely ruin any cut of pork.
>>>
>>> That's more of a Kansas City thang than a true southeastern thang.
>>>
>>>> Pork fat rulz... BAM!
>>>
>>> Amen to that!! Excluding the Emeril part :-)
>>
>> Wiki has a huge page on regional Q styles. The US part starts way
>> down the page; scroll as needed.
>>
>> http://en.wikipedia.org/wiki/Regiona...ns_of_barbecue
>
>A lot of that wiki information is pretty good, but there is no distinction
>between grilling and barbecue. The author(s) create hitherto unknown mongrel
>categories of barbecue in a silly attempt to make all outdoor cooking fit
>into the bbq moniker.... ie "hot" barbecue, "low temperature" barbecue,
>etc.

What you grew up knowing as BBQ isn't the same BBQ I grew up with.
Your barbecue is my "slow cooking".




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West