Here is a neat but somewhat foggy blog post on barbecue:
The word out of the 2008 World Championship Barbecue Cooking Contest,
the world’s largest pork BBQ contest held last weekend in Memphis, is
that the globalization of barbecue is in the "embryonic" stages.
Why is this foggy? Well, barbecue went global some time ago, whether it be Maori "Hangi," indigenous Mexican cooking under the ground, or North African nomads roasting a lamb. Slow cooking at low heat is the formula in each case and usually smoke plays a role too. The author notes that soon the Chinese will be in on it but has he ever had traditional Chinese short ribs? By the way, the best barbecue town in America — Lockhart, Texas — draws heavily on German techniques for smoking its meats.
The pointer is from Henry Farrell.
Barbecue with copious use of sauce seems to be primarily American. Perhaps that is what the author meant.
Yawn. Not beef, not interested…
Another example: Afghan bbq. Fremont, California – with the most concentrated Afghan population in the states – has some amazing Afghan barbeque (http://www.yelp.com/biz/de-afghanan-kabob-house-fremont#hrid:aiXBu6hdRPkvCj_x0Ui-pA/query:afghan). Interestingly: It’s the only good food available in the city.
Tyler, I have not been to Lockhart, but I wonder if you make a distinction between pork and beef barbecue. As far as I can tell, Memphis has the best pork barbecue of any major US city. (The place to go is Interstate Barbecue.)
If you ever happen to spend an hour in Jackson, TN, though, try Latham’s Meat Company.
“Barbecue with copious use of sauce seems to be primarily American.”
As someone who grew up with North Carolina style barbeque, I can’t agree with this statement. The best American barbeque has very little sauce.
Unless I’m mistaken, kebabs are not cooked slowly at low heat. They have more in common with grilling than with barbecue.
Is it realistic?
Every success is based on continuous efforts. It is not possible be done over nigh .
Every success is based on continuous efforts. It is not possible be done over nigh .
Comments on this entry are closed.