I'm kind of a fool for barbecue and for cooking videos/programs about barbecue.
I especially love to watch the outrageous methods the experts use to smoke their meats.
Here's a clip from Tony Bourdain's No Reservations featuring Franklin Barbecue in Austin, TX, and the famous brisket prepared there by Aaron Franklin to crowds who happily wait in line for a few hours outside, for some of this delicacy using three ingredients: Brisket, salt, and pepper. The key is his skill with...fire and firewood.
http://www.travelchannel.com/video/austins-franklin-barbecue


Franklin Barbecue is also featured on the program Unique Eats,
http://austin.eater.com/archiv.....ranklin-barbecue.php
---along with some other establishments that wow me somewhat less, although you do get to see Raleigh, North Carolina's "The Pit", where Ed Mitchell smokes hogs  whole - yes, I wrote whole...(also featured on Man vs. Food, Throwdown with Bobby Flay, and America's Best).

What an education.

Please feel free to tell us about any wonderful barbecue stories, references, programs, restaurants, reviews, recipes, etc.

Quoted Text

May want to think about cooking methods that are less likely to create advanced glycation end products (crock pot for instance).

Clank! That was the grill closing! I'm not especially wild about crock pot food, and it certainly is a far cry from the drool-provoking, delicious steaks and barbecue we used to cook on the grill!! But we haven't grilled in years!

This is called "The Barbecue Lovers' Thread".
If you don't want to participate, that's okay.
But please do not turn this into "The Barbecue Haters' Thread" or "The Barbecue Dissenters' Thread" or some such. I don't even own a grill, BTW.

Please re-read the OP re: What I enjoy watching and learning, and what sorts of posts would interest me.
Thanks much, and, of course, carry on with your own practice.  

PS.
On another thread, a member posts:

Quoted Text

My grill can get nearly 700 degrees direct heat to sear a steak or as low as 200 indirect to bbq a brisket.

Low and slow is how Barbecue is best done.

I don't get the point of this thread AT ALL!

Quoted from Spring

I don't get the point of this thread AT ALL!

We already saw your post saying you haven't grilled in years. Nor have I, BTW.  

Recently gulfcoastguy won this Forum's "Chopped" competition with (among other dishes)  grilled  apricot salmon.

Anyone use planks?

Quoted from san j

This is called "The Barbecue Lovers' Thread".
If you don't want to participate, that's okay.
But please do not turn this into "The Barbecue Haters' Thread" or "The Barbecue Dissenters' Thread" or some such. I don't even own a grill, BTW.

Please re-read the OP re: What I enjoy watching and learning, and what sorts of posts would interest me.
Thanks much, and, of course, carry on with your own practice.  

PS.
On another thread, a member posts:

Low and slow is how Barbecue is best done.

My point was it can either grill or bbque. I can also bake in it.
I don't use planks but I'm about to post an interesting fish or poultry glaze.

Quoted from san j

This is called "The Barbecue Lovers' Thread".
If you don't want to participate, that's okay.
But please do not turn this into "The Barbecue Haters' Thread" or "The Barbecue Dissenters' Thread" or some such. I don't even own a grill, BTW.

Whatever the thread is called, it is very much on topic to remind people about AGE's and carcinogens from searing and smoking.

While individuals are very much free to follow the diet however they may choose it is important to note when a practice is considered by most to be non-compliant. Discussing methods that would give a barbecue result without or with considerably less AGE's or carcinogens would be useful for some.

Great, Lloyd: Start that thread!  
"Grilling Caveats", whatever.

"The Barbecue Lovers'Thread" could appeal to the many, many members who have, for instance, enjoyed and benefitted from the Green Egg posts of gcg, and other grilling (George Forman grills, e.g.) entries here.

Quoted from san j

Great, Lloyd: Start that thread!  

Don't need to. This thread will work fine if anyone cares to contribute.   It's all on topic.

The Topic: "The  Barbecue Lovers' Thread".   Just a reminder.
(Now that they've been "warned" from admitting this might interest them?)

I use a standard gas grill to cook turkey burgers, salmon steaks or fillets, or indirect heat to grill a small turkey or sundry large pieces...  I usually use simple garlic and Italian spice sprinkled over but sometimes get a bit more elegant.

Costco has really good lamb chops/racks; they're great on the grill, too.

I recently saw (I think it was on Diners, Drive-ins and Dives?) a guy who smokes whole turkeys till they fall off their bones ---you could see how soft they became.

My A brother was deep into grilling, used to grill salmon wonderfully...It was a big part of their lifestyle, it's how he unwound, and he didn't realize how much he'd miss it when they moved into the city. Loved that planked salmon...

My grandfather, too, was a grillmaster. My grandmother was an extraordinary cook, but in summer Poppy was the patio king, grilling up prime beef to order - steaks and burgers. Wonderful happy memories abound of extended family and that excellent meat grilling!
Many men, in particular, love to grill - men who aren't necessarily into cooking, per se, might even be passionate about grilling, happy to watch grilling TV shows and videos, read grilling cookbooks, study and buy top grilling equipment and accessories, you name it. A terrific and productive hobby, okay by me.  

Summers on Long Island - virtually every dinner was prepared on the grill (many eaten outside, too). Even butterflied leg of lamb.

Fun to think about, during the winter!  

I will say that I'm a lump charcoal purist.

Quoted from gulfcoastguy

I will say that I'm a lump charcoal purist.

Would you mind telling us about your own varieties of bbq sauces, to which you've referred on another thread?
- B compliant?
- how you like using them?

I believe I've posted the fig bbque sauce before. It is mostly be compliant ,for B's at least, except for the blackpepper. I make a seperate tomato/habanero based sauce for noncompliant people who won't use a brown sauce. No way it would be compliant for anybody, the tomato paste only works for O's but the applecider vinegar and the rum and the sucanat don't. The limes, onions and coconut oil ? I'm sure as a chef you've made things to suit guests before even if it wasn't your first choice.

Quoted from gulfcoastguy

The limes, onions and coconut oil ?

Where can I access this recipe; I don't know to what you're referring.
I like limes as bbq-sauce-acid, and coconut oil imports a certain sweetness to the fat, so - yeah!

Quoted from gulfcoastguy

I'm sure as a chef you've made things to suit guests before even if it wasn't your first choice.

What I remember from my chef days was making what I liked.
I was presented with some challenges, yes ("I can't eat this or that"), but for me it was interesting and exciting to come up with alternatives that could be "first choices" "For the Vegetarian", "For the Diabetic", "For the Macrobiotic" ---- and everything had to be good enough to pass muster with my own taste buds, when I was neither vegetarian, diabetic, nor macrobiotic. I measured flavors against mainstream gourmet standards, too, so that people with restricted diets felt not the least bit cheated.
But I'm straining to remember if I ever let anything go out that wasn't, for one reason or another, my "first choice", given whatever parameters I had...

One thing I'd never do: If a client or owner said, "No grilling, please. Or: No barbecue," then, of course, I wouldn't. I've never forced food on anyone.

I think that's one of the fundamental things you learn when you feed many, many people: How idiosyncratic tastes and needs and restrictions and manias can be. You have to be versatile with a broad enough palette to be able to navigate all that, because people can be remarkably inflexible about their food.
So it's cool that you manufacture a variety of bbq sauces. I remember a fig one from you, gcg.
Will you make us a sticky thread of your Green Egg inventions?

Quoted from gulfcoastguy

I believe I've posted the fig bbque sauce before. It is mostly be compliant ,for B's at least, except for the blackpepper. I make a seperate tomato/habanero based sauce for noncompliant people who won't use a brown sauce. No way it would be compliant for anybody, the tomato paste only works for O's but the applecider vinegar and the rum and the sucanat don't. The limes, onions and coconut oil ? I'm sure as a chef you've made things to suit guests before even if it wasn't your first choice.

ACV, limes, sugar, and tomatoes are all fine for O secretors without arthritis. Not sure about the rum part as the O secretors I'm feeding are a bit young for hard alcohol.

Quoted from ruthiegirl

Not sure about the rum part as the O secretors I'm feeding are a bit young for hard alcohol.

The rum's been cooked.

Okay I'll post it this weekend. People that can use it are welcome to it. It comes from the Grill This Not That cookbook which I'll have to run down. My electronic copy is on the work puter. Remember I don't endorse the use of avoids but people at work were using bbq sauce chopped full of HFCS. This had to be better than a Southern version of SAD.

Quoted from san j

The rumt's been cooked.

All ingredients are cooked in a 1 1/2 quart slow cooker including the onions that are first sauteed in virgin coconut oil. I don't drink hard alcohol myself anymore but I retained several bottles of various types for flavoring various dishes, brandy or rum and cardomom really wake up cranberry sauce for example. In allmost all cases the alcohol is cooked off leaving only the flavor.

Quoted from ruthiegirl

ACV, limes, sugar, and tomatoes are all fine for O secretors without arthritis. Not sure about the rum part as the O secretors I'm feeding are a bit young for hard alcohol.

Distilled liquor is an avoid for O's. It is not known how much of that is the alcohol and how much is for other reasons, although there are clearly different contaminant levels between a vodka and a bourbon.

Just something else to consider for those who are taking compliance into account.

Quoted Text

brandy or rum and cardomom really wake up cranberry sauce for example

What a neat suggestion! I would have never thought of that one! Cardamom is one of my favorite spices, and I know the addition of brandy or rum would be super duper! Wine is wonderful in sweet potatoes for holidays.

http://www.amazon.com/review/R.....;tag=#wasThisHelpful
San J, I think you would get a kick out of what Aceto has to say on this thread in the discussion of verjuice. She sounds like your kind of person! Be sure to scroll to the top of the page!

gcg:
One of the bbq places featured on Diners, Drive-Ins and Dives' bbq show was: The Shed, in none other than....Ocean Springs, MS --- where you be!

Ever been?