Piedmont wrote:

> "Grilling" is closer to original IMO to old time Q, it's just that
> people started using it for fast quick foods, such as burgers, hot
> dogs, steaks. Look at the pictures on my MSN Group, that shows
> basically a grill (pit) in the ground. Way before Weber came along!
> So this point you made is mute. Large cuts of meat over coals and
> mopping is some authentic Q.

Grilling is over direct HIGH heat. In-ground pits were adjusted to a low
temp by the amount of coals added, and the height of the grill above the
coals. The temps were kept much lower than typical grilling temps.

> Kamado is Oriental, how can Americans take credit for that!

The concept is Asian, but the implementation is American.

> Them!, they're just plain nuts! (grin)

Nah... just dead-e-cated

> Most bbq in the US was kept alive IMO, by they poor folks that could
> not afford anything but the toughest cuts, from brisket to spareribs
> to pig ears.

I agree, to a point. But it is clear from accounts dating to the late 1700s,
that barbecue had established itself into the mainstream of southern
society. And it were German immigrants into central Texas, around the turn
of the 20th century, that really began 'Qing brisket.

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/