Your Buddy going to tell you to BOIL Ribs first or Microwave your Turkey for 30 minutes too???
Ok, just kidding around. Back in the 50's, the Quick Cook craze was started, mostly in the industrial Northern States. Mom's and Dad's wanted the meat on the table in 2 hours or less so A LOT of recipes and cook books came out that Steamed, Boiled, Braised or Baked, all kind of meat before it hit a screaming hot Grill or sometimes a very simple Smoker. I grew up with Boiled then Grilled, mostly burnt, Ribs and Chicken Parts. While quick, these methods sucked the meaty flavor out before it had a chance to develop. Unfortunately, over the next few decades, folks just got busier and these recipes and techniques were passed down and continue today. It was really only the wide spread access to the Internet that gave people the ability to read about the Old Ways of Smoking and Grilling, that started to change minds. The Cooking Channels, Travel Channel and others come along and folks are seeing how it gets done right and Offset Grilling and Low and Slow Smoking has a major renaissance, along with all the Sales of Equipment and the birth of new, oldschool, BBQ Joints all over the country.
What is considered the BEST Beef Brisket in the country comes from Aaron Franklin's, Franklin Barbecue in Auston TX. Go over to Youtube and you can watch some great videos on how he does it...It is simpler than you might imagine!...JJ
Edited by Chef JimmyJ - 7/26/15 at 11:33pm