Comments on: BBQ http://www.thestagingarea.com/2007/06/09/bbq Built to amuse...myself. Sat, 06 Dec 2008 18:41:40 -0600 http://wordpress.org/?v=2.8.5 hourly 1 By: Zim http://www.thestagingarea.com/2007/06/09/bbq/comment-page-1#comment-10 Zim Sun, 10 Jun 2007 05:14:39 +0000 http://thestagingarea.com/2007/06/09/bbq/#comment-10 Interesting! I'll check out that site :) It's nice to learn about other cultures this way ^^ Interesting! I’ll check out that site :)
It’s nice to learn about other cultures this way ^^

]]> By: Kirk http://www.thestagingarea.com/2007/06/09/bbq/comment-page-1#comment-9 Kirk Sun, 10 Jun 2007 05:00:11 +0000 http://thestagingarea.com/2007/06/09/bbq/#comment-9 Hi Zim! Thanks for the post and the pic. Ah, the problem of defining BBQ. In the US, so many different cooking methods are called BBQ, but few are actually <i>real</i> BBQ. What most people call BBQ is grilled meat. True BBQ is cooked for a very long time, anywhere from around 7 to 16 hours at a very low temperature, 225 to 275 degrees farenheit. An integral part of this process is the smoke. The enclosure is filled with smoke from, usually hickory or cherry wood which gives the meat a beautiful smoke ring through the flesh. See the rosy red ring? <img src="http://thestagingarea.com/images/meat1.jpg" alt="Smoke ring in barbecued meat." /> The longer it smokes, the deeper the ring. I found this <a href="http://www.savorynewyork.com/wiki/Savory_New_York_Restaurant_Guide:Big_Apple_BBQ_Block_Party" rel="nofollow">page from www.savorynewyork.com</a> that has short interviews with each of the pit masters at the event describing what they'd be cooking. You can see some of the techniques and cookers in the clips. Ok, I'm BBQ'd out. Nite, k. Hi Zim! Thanks for the post and the pic.

Ah, the problem of defining BBQ. In the US, so many different cooking methods are called BBQ, but few are actually real BBQ. What most people call BBQ is grilled meat.

True BBQ is cooked for a very long time, anywhere from around 7 to 16 hours at a very low temperature, 225 to 275 degrees farenheit. An integral part of this process is the smoke.

The enclosure is filled with smoke from, usually hickory or cherry wood which gives the meat a beautiful smoke ring through the flesh. See the rosy red ring? Smoke ring in barbecued meat. The longer it smokes, the deeper the ring.

I found this page from http://www.savorynewyork.com that has short interviews with each of the pit masters at the event describing what they’d be cooking. You can see some of the techniques and cookers in the clips.

Ok, I’m BBQ’d out. Nite, k.

]]> By: Zim http://www.thestagingarea.com/2007/06/09/bbq/comment-page-1#comment-8 Zim Sat, 09 Jun 2007 18:24:09 +0000 http://thestagingarea.com/2007/06/09/bbq/#comment-8 BBQ sounds good; once I was told that the north-american BBQ isn't as good as our "asado", but I had never eat BBQ. The main difference between BBQ and asado is the way they are cooked. While in BBQ you have the live coal inmediatly under the meat, the asado is less "closed", and allows air flow, moving with it the smoke (some people say it's nocive, I don't know if it's true, but anyhow... who cares?). The way meat is put over the live coal makes the grease melt over the whole piece and adds some taste. I'm not an expert about BBQ, but it's a common/traditional sunday's food in my country (Argentina). About the sauce: the typical sauce we use is called chimichurri. It's a "heavy" sauce, made of lot of things, a little sharp. Here is a nice photo of a traditional asado http://www.umabroad.umn.edu/programs/AMERICAS/buenosAires/images/large/Asado.jpg Aclaration: we do not use to wear those clothes, but some people in the north and farmers do. Have an excellent weekend! :) BBQ sounds good; once I was told that the north-american BBQ isn’t as good as our “asado”, but I had never eat BBQ. The main difference between BBQ and asado is the way they are cooked. While in BBQ you have the live coal inmediatly under the meat, the asado is less “closed”, and allows air flow, moving with it the smoke (some people say it’s nocive, I don’t know if it’s true, but anyhow… who cares?). The way meat is put over the live coal makes the grease melt over the whole piece and adds some taste.
I’m not an expert about BBQ, but it’s a common/traditional sunday’s food in my country (Argentina).
About the sauce: the typical sauce we use is called chimichurri. It’s a “heavy” sauce, made of lot of things, a little sharp.
Here is a nice photo of a traditional asado
http://www.umabroad.umn.edu/programs/AMERICAS/buenosAires/images/large/Asado.jpg
Aclaration: we do not use to wear those clothes, but some people in the north and farmers do.
Have an excellent weekend! :)

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