On 12/29/2010 8:39 AM, notbob wrote:
> On 2010-12-29, > wrote:
>
>> Meat that hasn't been BBQed and has BBQ sauce applied isn't BBQ.
>
> What nonsense. I learned to love TN BBQ while stationed outside
> Nashville. I don't know the way he made it, but that local standard
> was providing BBQ pork and beef to every restaurant and cafe for a 20
> mile radius, that I knew of.
>
> When I returned to CA it was years before I found anything remotely
> like that luscious served-in-a-sauce pork/beef that I and thousands of
> other Southerners had no qualms whatsever calling BBQ. The place I
> finally found was a very popular dive in San Jose that mostly pit
> grilled burgers and chickens, but called itself a BBQ joint and served
> up that classic pulled Q I'd learned to love in TN. Near as I can
> tell, they took already roasted (maybe baked) pork roast and simmered
> it in sauce till it fell apart and resembled pull-pork. To die for!
>
> Yes, I've had a few serious barbecue smokers and know how to do
> low-n-slow pull pork and brisket and ribs, but all that is jes one
> person's opinion and is no more the authentic standard definition of
> bar-bee-cue than a dozen other methods. It's merely a word, not
> a religion.
>
> nb

MTE!

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