As in barbecue?
Long time readers will know I tend to talk about firing up the smoker and barbecuing a pork butt or brisket or whatever is around, especially on holidays. I say that barbecue is two of the four basic food groups: barbecue, bacon, barbecue and fruit. Much of what people think of as vegetables are really fruits from a
biological standpoint: corn is a fruit, squash, zucchini, green beans, and tomatoes are all fruits. When you get down to it, virtually all non-leafy, non-starchy vegetables are fruit. Coffee comes from coffee beans, the seeds in the fruit of that plant, which makes coffee sorta like a fruit juice.
There's a distinction between barbecuing and grilling. Grilling is throwing a hunk 'o meat (or whatever) over hot charcoal and cooking it in about the same time as you would on your kitchen stove. Barbecue is "low and slow". Low temperature; slow cooking. My bias is that Real Barbecue is done in a smoker, which can be fired in any number of ways: wood, propane, electric, anything that will heat the wood to the smoking point.
If you 'cue, you may have made a fatty (or fattie) - or heard of them. I came
across the idea on some barbecue forums; people talking about
"smoking a big fattie". I was puzzled, but went off and read. I made my first one this weekend. A fatty is more like a template than a recipe, and there's almost as many versions as there are people making them. The basic idea is take about a pound of pork sausage or ground beef, form it into a thin sheet with something like a rolling pin, and then roll that up around some stuffing of some sort. The stuffing
could be just about anything; I've seen guys put spinach in
theirs, diced ham, potatoes, or even scrambled eggs. One guy just took the wrapper
off a one pound roll of sausage, rolled that in the dry rub mix that folks
use on ribs, and smoked that.
I'm just imagining the hypothetical offspring of a descendant of the movie version of Arthur Dent and a Texan (plausible, since the movie has Earth version 2.0 going live):ReplyDelete
"OK, leave this to me. My grandfather was British, and my mother was a Texan. I know how both to queue and to 'cue."
I'm not quite sure what circumstances might simultaneously call on both skill sets, but the wordplay's call was like that of a Siren, and I had neither a ship's mast nor a crew to lash me to said mast ready to hand.
Great! Now you're turning into Brigid and making me hungry!ReplyDelete
I am forced to agree with JC and Miguel GFZ ... you absolute bar Steward!ReplyDelete
That is cruel and unusual torture - I'm sure that there must be a law somewhere that mandates that you share with people the results of your experiments ...
Forwarded to my Traeger owning son-in-law.ReplyDelete
You have added a new dimension to his existence.
He informed me he is going to Florida, next month, for training.
I assume it is work related and that he is not going to track you down, although, you will probably have several stalkers after this post.
I gained 5 pounds just looking at the picture. :)ReplyDelete
Brother, you have it going on. I've been making these for years.
Thanks, my new barbecue brother. I think I saw your page as a link off of somewhere before I did this one. Good stuff!Delete