BBQ restaurant, with no BBQ

[PoukieBear]

So I’m at home today, and indulging myself with my guilty pleasure. FOOD network tv!

I just watched an episode of “You Gotta Eat Here” about a bbq joint somewhere in southern Ontario.

Ribs we done on an indoor rotisserie, sprinkled with smoked salt and paprika. Silver skin left on and served dry with no sauce.

Pulled pork was rubbed with liquid smoke and baked in the oven. “For an authentic smoke flavour”. WTF?

Charred burgers were done on the flat top.

You get the idea. This entire bbq joint doesn’t even own a bbq or smoker or any type of outdoor cooking.

I just wanted to invite all those poor patrons to my backyard to show them what real bbq should be!

 

[schlotz]

WTF? Surely many of the first time patrons also immediately become LAST TIME partons.

 

[PoukieBear]

WTF? Surely many of the first time patrons also immediately become LAST TIME partons.

Probably. But the show also manages to find the people who say “I come here every week, it’s amazing”

Clearly those people have never actually had real bbq before, or they just have poor taste, lol.

 

[schlotz]

Every day I find more people who just don't know what good food should taste like. Sad to know many just don't have any priority when it comes to putting things in their mouth.

 

[smokinbill1638]

My wife and i have the......... uh let's call it conversation.... about her crockpot pork butt with bbq sauce added and mixed being bbq. So many confused people in this world. Maybe like art, up to interpretation. I know how i interpret it though lol.

 

[banderson7474]

My wife and i have the......... uh let's call it conversation.... about her crockpot pork butt with bbq sauce added and mixed being bbq. So many confused people in this world. Maybe like art, up to interpretation. I know how i interpret it though lol.

My wife bothered me for years about putting a butt in a slow cooker. I finally said go ahead. meh.

 

[PorkBones]

My wife and i have the......... uh let's call it conversation.... about her crockpot pork butt with bbq sauce added and mixed being bbq. So many confused people in this world. Maybe like art, up to interpretation. I know how i interpret it though lol.

My wife used to cook pork butt in the crock pot, before I got into smoking. I will admit that it was good. But it's apples and oranges, man. You just can't put it up against a smoked butt. There's no comparison.

 

[weev]

A Lot of BBQ places dont have outside smokers

 

[schlotz]

I have a theory but only one family to base it on. My wife's family, while capable of nourishing themselves, never put on the table 'good eats'. So, 44 years ago I began the task of enlightening my bride's taste buds and she came around after a few years. There are still some lingering remnants but largely she now appreciates well prepared meals. I do have to watch the pepper and other things that still remain 'too hot' for her.

 

[noboundaries]

Sounds like a Californian who moved to Canada!

The VAST majority of BBQ places here in CA have electric rotisseries, and I NEVER smell smoke as I drive up. BBQ here either means sauced meat OR direct heat over oak or charcoal. I know of two places that actually have stick burners, and both are too far a drive. My backyard is so convenient and better Q.

 

[NU2SMOKE]

To call something BBQ is there not certain things that have to happen for that title to actually apply?

I used to think burgers and dogs on the grill was bbq when I was a kid, but a guy that moved in next door pretty much slapped me stupid for calling it that and then educated me on what true BBQ really is.
He passed away but I think of him every time I lite up the smoker for sure!

 

[zwiller]

I know plenty of guys that balk at electric smokers and even charcoal and think stick burners are the only true smokers. I admit I am blown away how good my stuff is off my MES + AMNPS and curious how it would it would actually compare to hardcore stick burner stuff.

 

[weev]

I have a theory but only one family to base it on. My wife's family, while capable of nourishing themselves, never put on the table 'good eats'. So, 44 years ago I began the task of enlightening my bride's taste buds and she came around after a few years. There are still some lingering remnants but largely she now appreciates well prepared meals. I do have to watch the pepper and other things that still remain 'too hot' for her.

My wife's family is the same now I have to do all the cooking for family events its not so bad though at least I always know what Im getting

 

[texomakid]

Pulled pork was rubbed with liquid smoke and baked in the oven. “For an authentic smoke flavour”. WTF?

Liquid Smoke.........................for "true" smoke flavor.
Heh!

 

[bregent]

Probably. But the show also manages to find the people who say “I come here every week, it’s amazing”

Clearly those people have never actually had real bbq before, or they just have poor taste, lol.

It may not be what most of us think of as BBQ, but have any of you eaten at this place? How can you assume the food isn't good?

Charred burgers were done on the flat top.

What's wrong with that? Best way to make burgers, IMO.

 

[Spodie Odie]

To call something BBQ is there not certain things that have to happen for that title to actually apply?

I used to think burgers and dogs on the grill was bbq when I was a kid, but a guy that moved in next door pretty much slapped me stupid for calling it that and then educated me on what true BBQ really is.
He passed away but I think of him every time I lite up the smoker for sure!

To your point, I am the same way. When someone calls any ole backyard cooking (hamburgers and hotdogs) a BBQ. Or when they call any ole grill (gasser) a BBQ...... I CRINGE lol. Hell, you can do pancakes on a grill in a skillet. Not sure if that's a good idea but is that BBQ!? I guess different parts of the country call it different things.

 

[dward51]

"If it ain't over smoke, it's a joke".....

Someone needs to open a roadside Q stand near them with a stick burner and that sign!

 

[NU2SMOKE]

It may not be what most of us think of as BBQ, but have any of you eaten at this place? How can you assume the food isn't good?



What's wrong with that? Best way to make burgers, IMO.

I never said or inferred that the food wasn't good but I sure as hell wouldn't call what they are doing "BBQ" Their food could taste great but it is not BBQ.

To me the best way to make a burger is seared over a open flame...but that is my opinion and I wouldnt cal that BBQ either...its Grilled.

 

[banderson7474]

Meh life is too short to argue about the term bbq. Look at all the different techniques and variety of food people post in here. I never knew about SV method until coming here.

I've only been to 1 professional BBQ place that I enjoyed in the past 5 yrs and that was Coopers in Austin. Everything else I've been to was sauced out.

 

[tallbm]

I know plenty of guys that balk at electric smokers and even charcoal and think stick burners are the only true smokers. I admit I am blown away how good my stuff is off my MES + AMNPS and curious how it would it would actually compare to hardcore stick burner stuff.

It completely stacks up. I eat BBQ from stick burners (not restaurants) numerous times throughout the year. The MES stuff I make destroys most of it and competes well with the good stuff.

Where I believe my MES BBQ is better than the good stick burner stuff is based strictly on seasoning, wood smoke flavor applied, and technique.
I eat plenty of good stick burner brisket BUT I find the Mesquite wood flavor to be superior to the Oak wood flavor that 90% of the people stick burn around here in TX. They often avoid stick burning Mesquite because they don't like to try and manage the heat and smoke from it since mesquite burns so much hotter and is a stronger wood flavor so they go with the simpler Oak approach.

When it comes to seasoning I like to keep from going too complex and go with tried and true seasoning that is amazing for flavor no matter what type of cooking is being applied to the meat. Some folks get too wild and over complicated which detracts from the food.

Also lots of these guys use simpler techniques like overcooking to more fall apart textures because it is again simpler to ensure it is fall apart then to try and nail tenderness right on the head.
With the MES + AMNPS the technique off cooking is half as complex. Heat and smoke management is basically perfect so more care and technique can be taken with the food vs fighting heat, smoke, and food battles. So having more focused on handling the meat cooking often makes a better product.

Franklins still makes the best brisket I've ever eaten but what I learned is that their brisket isn't far off from the good stick burner stuff I eat elsewhere or the brisket I make in my MES