3.4 Let's get started with some questions on
[What's the best way to get started doing barbecue?]
When I first got into finding barbecue information on the Internet,
before I began 'lurking' on the BBQ List, I was jumping all over the place, trying one
recipe after another, with some successes but a lot more failures. Once I settled down,
(and started reading the posts and then asking questions on the BBQ List) and started
trying to perfect a dish, things all fell into place. I began with a pork shoulder because
I was told it's the most forgiving. Once I had that down, I gained confidence to progress
to other dishes. Someone recently stated that the worst barbecue you can do is better than
any 'Run-of-the-mill' barbecue in a restaurant. TRUE. I've enjoyed some of my failures. I
just wish I could pass some samples to all the experts on this group for a first-hand
[Here's an important question for the List. My wife gets sick of
barbecue if we have it 5 nights running. . . Hmmmm. What should I do?]
Take her to McDonalds or Burger King on the fourth night
and she will be ready for barbecue again.
[I'm a newcomer to barbecue. Can the people on this List
help me get started?]
At one time all of us had to learn about barbecue. Some got
it handed down by family and others stumbled across it and wanted to learn how to make it.
The purpose of this BBQ List is to help each other make better barbecue. There are many
talents assembled here and they are all willing to assist you. Take advantage and enjoy.
I'll bet that you can add to some topic that the rest of us are less knowledgeable about.
[Can someone tell me why there are differences in barbecue in various
The barbecue of any area today is what was common at the
time the area was settled. When the East coast of the US was settled, tomatoes were
considered poisonous. The sauce of the day was vinegar-based, and the meat was cooked with
local trees. The Caribbean has hot peppers, pimento trees, allspice, citrus, seafood, and
hence jerk. The Kansas City area had grain for hogs, tomatoes were okay to eat, sugar from
the south, and cattle and peppers came up from Texas. So we have an area that cooks beef
and pork with a sweet tomato-based sauce with chilies. Texas had beef, peppers, post oak
trees and mesquite, hence brisket with a chile-based rub, served dry. The Northwest had
game, seafood and alder trees and smoked salmon. A lot of the plains food was cooked on
Buffalo chips, I wonder what that did for the flavor! The Mediterranean had grapes,
seafood, etc. and grape wood is used for cooking. The comfort food of an area is very
important to its people. Sometimes it isn't better, it is just different.