Vegan lady hated smelling barbecue meats in back yard and kids playing

[cincydawg]

Grilling - Cooking with high direct heat to GRILL a food item.

Barbecuing - Cooking with low INDIRECT heat to barbecue a food item, usually pork or beef.  Can include smoke for flavor.

[P1tchblack]

I'm happy to be where folks know the difference between grilling and BBQing now.

Most of them.

Some of them.

Too many DYs here really.

Well, BBQ sauce shouldn't be applied until after grilling happens, so......

[ScarletHayes]

What would be an example of indirect heat 

[cincydawg]

The usual BBQ setup uses what's called offset cooking.  The heat source, say burning wood, is 3 feet or so aside from the meat.  That affords time for the heat to cool somewhat, 180°F or so is ideal, then the meat cooks for 12 hours or so at low temperature and you have BBQ.

The sauce thing is an entirely different issue.  BBQ does not need to have sauce, necessarily.  I prefer dry rubs on most items.  If I use sauce, I put it on myself usually because the Q is dry or boring.

There are three main types of "sauce":

1.  Tomato based, the most common, usually with brown sugar and some other things.
2.  Eastern Carolina, this is vinegar with peppers marinated in it.  Zero tomato.
3.  South Carolina, this is mustard based.

They can all be quite good, or mediocre, I got to liking the Eastern Carolina quite a bit back in the day.  The pulled pork around here is served without sauce and they have various bottles on the side.

City Barbecue does a decent job and is in Ohio.  Check out their setup sometime.

[Alabuckeye]

as far as the OP.....Vegan lady is just an unhappy person. Those types need to be pitied.....

I'm not a mustard based or vinegar based sauce person. Tomato based all the way. and on ribs.........no sauce, just a dry rub.

[cincydawg]

It took me a while to adjust to the vinegar based sauce, but I did.  I like it now.

[P1tchblack]

It took me a while to adjust to the vinegar based sauce, but I did.  I like it now.

Ketchup based (which I believe originated in South Carolina) are my preference, primarily because it stays on the meat better.

[cincydawg]

In my view, any sauce should be added AFTER the meat is cooked.  I know some add it late, but I don't.

Dry rub of course goes on at the start.  I use a paprika based dry rub, but I can't do my own any more.

[ChinaBuck]

We need to gather together for a group barbecue in Australia. Thereâ€s a family there that needs our support. Iâ€m putting my grill right next to the property line.

https://www.9news.com.au/national/perth-...-486a-a30d-

Well, we tried. 

https://www.foxnews.com/world/bbq-protes...al-threats

[ScarletHayes]

The usual BBQ setup uses what's called offset cooking.  The heat source, say burning wood, is 3 feet or so aside from the meat.  That affords time for the heat to cool somewhat, 180°F or so is ideal, then the meat cooks for 12 hours or so at low temperature and you have BBQ.

The sauce thing is an entirely different issue.  BBQ does not need to have sauce, necessarily.  I prefer dry rubs on most items.  If I use sauce, I put it on myself usually because the Q is dry or boring.

There are three main types of "sauce":

1.  Tomato based, the most common, usually with brown sugar and some other things.
2.  Eastern Carolina, this is vinegar with peppers marinated in it.  Zero tomato.
3.  South Carolina, this is mustard based.

They can all be quite good, or mediocre, I got to liking the Eastern Carolina quite a bit back in the day.  The pulled pork around here is served without sauce and they have various bottles on the side.

City Barbecue does a decent job and is in Ohio.  Check out their setup sometime.

What's the benefit of slow cooking like that?  Is it akin to a crockpot where the meat becomes really tender?  

Dry Rub?  There's something I've heard forever but never really thought about before.  

I guess I'm just a griller that throws sauces on meats after I char them.  That's about as close as I get to BBQing.  

Now to stir the pot a little...  pulled pork = overrated.   People act like it's the greatest thing ever.  It's stringy meat.  Bitchin'  

[zigbee]

The usual BBQ setup uses what's called offset cooking.  The heat source, say burning wood, is 3 feet or so aside from the meat.  That affords time for the heat to cool somewhat, 180°F or so is ideal, then the meat cooks for 12 hours or so at low temperature and you have BBQ.

The sauce thing is an entirely different issue.  BBQ does not need to have sauce, necessarily.  I prefer dry rubs on most items.  If I use sauce, I put it on myself usually because the Q is dry or boring.

There are three main types of "sauce":

1.  Tomato based, the most common, usually with brown sugar and some other things.
2.  Eastern Carolina, this is vinegar with peppers marinated in it.  Zero tomato.
3.  South Carolina, this is mustard based.

They can all be quite good, or mediocre, I got to liking the Eastern Carolina quite a bit back in the day.  The pulled pork around here is served without sauce and they have various bottles on the side.

City Barbecue does a decent job and is in Ohio.  Check out their setup sometime.

What's the benefit of slow cooking like that?  Is it akin to a crockpot where the meat becomes really tender?  

Dry Rub?  There's something I've heard forever but never really thought about before.  

I guess I'm just a griller that throws sauces on meats after I char them.  That's about as close as I get to BBQing.  

Now to stir the pot a little...  pulled pork = overrated.   People act like it's the greatest thing ever.  It's stringy meat.  Bitchin'  

mmmmmmmmmmmmmmmmmmmmm, pulled stringy pork....with slaw.......and baked beans................................AND cornbread.mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm with REAL butter....mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

[ScarletHayes]

Ya gotta say it right, Zig.  It's cone bread.  

[Alabuckeye]

pulled pork, when done right(which is with some dry rub Bodacious BBQ) is delicious.

Crockpot cooking is underrated. We did a brisket in the crockpot monday. It was melt in your mouth good. Had some leftovers yesterday which were better than the original.

[P1tchblack]

The usual BBQ setup uses what's called offset cooking.  The heat source, say burning wood, is 3 feet or so aside from the meat.  That affords time for the heat to cool somewhat, 180°F or so is ideal, then the meat cooks for 12 hours or so at low temperature and you have BBQ.

The sauce thing is an entirely different issue.  BBQ does not need to have sauce, necessarily.  I prefer dry rubs on most items.  If I use sauce, I put it on myself usually because the Q is dry or boring.

There are three main types of "sauce":

1.  Tomato based, the most common, usually with brown sugar and some other things.
2.  Eastern Carolina, this is vinegar with peppers marinated in it.  Zero tomato.
3.  South Carolina, this is mustard based.

They can all be quite good, or mediocre, I got to liking the Eastern Carolina quite a bit back in the day.  The pulled pork around here is served without sauce and they have various bottles on the side.

City Barbecue does a decent job and is in Ohio.  Check out their setup sometime.

What's the benefit of slow cooking like that?  Is it akin to a crockpot where the meat becomes really tender?  

Dry Rub?  There's something I've heard forever but never really thought about before.  

I guess I'm just a griller that throws sauces on meats after I char them.  That's about as close as I get to BBQing.  

Now to stir the pot a little...  pulled pork = overrated.   People act like it's the greatest thing ever.  It's stringy meat.  Bitchin'  

slow cooking is the best way to cook. I did carne asada for the first time in a slow cooker.  I used flank steak and it still was a tender and juicy as anything you could hope for.