HomeRoast Digest


Topic: What's in a nam - OT (2 msgs / 38 lines)
1) From: Mike Chester
Along with roasting coffee, I am interested in all things food related.  In 
the past few years, I have been working on perfecting true southern style 
barbecue.  There are many regional differences in meats used, style of 
cooker, with or without sauce and many other things.  One thing all agree 
on, however, is that for it to be true barbecue, it must be cooked in the 
presence of real wood smoke.  There are many recipes that are cooked in 
ovens, crock pots, pressure cookers, etc., some using liquid smoke that 
claim to be barbecue, but because they are not cooked with real smoke they 
should not be called barbecue.  They should be called, "FAUX CUE".  Some 
people actually like this faux cue, and some even prefer it to the real 
thing, (I had a friend whose definition of barbecue was adding BBQ sauce to 
anything.  He did not like it when that pesky smoke flavor interfered with 
the taste of the sauce.)  but if you want REAL BARBECUE and someone gives 
you some of this abomination, you should look them straight in the eye and
say, "FAUX CUE."
Mike Chester
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2) From: Dave Huddle
PLEASE - we really needed a spew alert with this one!!
Dave  (who is now hungry for some real  barbecue)
Westerville, OH
On Sat, Nov 15, 2008 at 4:53 PM, Mike Chester  wrote:
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