Hey, could someone explain this one since the american style of barbecuing is a bit different to what people do around here and I've never understood.
Over here, bbq with fire (or coals or gas or whatever), directly under a grill or a hot plate and then meat on top, and it's normally akin to pan frying more or less. This slow cooking alchemy you guys speak of is somewhat different, yes? Because it sounds delicious.
People certainly do it that way here, too, with all kinds of meat. But we don't call it barbecue -- we call it "grilling" or "cooking out."
When you say "barbecue" here, people tend to think of the kind of slow-roasted meat August described, usually (but not always) with a flavorful sauce. It is distinct from other preparations because no matter what kind of meat you put in, what comes out is moist, tender, and falls right off the bone (if applicable).
Many of the cuts most closely associated with American-style barbecue, like pork shoulder, can be dry or tough when prepared other ways, so slow-roasting is the perfect solution. And while not all barbecue features a tangy, tomato-based sauce (the eastern part of the Carolinas use a tomatoless, vinegar-based sauce that features red pepper flakes quite prominently), in most of the country, when you say "barbecue," people will think of whatever their regional/familial variant of "barbecue sauce" is.
OK, fellow 'Mericans, which parts of that am I wrong about? I'm not a barbecue historian or anything, but these are my observations about how people think about barbecue in the places I've lived.
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Topic: Rib popping good (Read 14107 times)