HomeRoast Digest


Topic: What's in a name - OT (2 msgs / 57 lines)
1) From: javafool
I have pork tenderloins on the grill with apple wood for smoke as I type but
food and coffee are a natural to me. My barbeque typically comes off of my
Big Green Egg and if you check that forum, they are every bit as passionate
about Barbeque as we are about coffee.
As for pancakes, I have found Churchill House Cottage Cheese Pancakes very
interesting and very filling for something different.
Terry
From: "Mike Chester" 
Subject: Re: [Homeroast] What's in a nam - OT
To: 
Message-ID: <73DDA0AEC5CE4DA080A3324C81F7A06A>
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	reply-type=response
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: Mike Chester
<Snip>
You are right about passion among the BBQ crowd.  I think you will find this 
type of person in any hobby forum.
Yesterday I smoke cooked a turkey breast in my FEC-100 for an early 
Thanksgiving dinner for a friend's son who is a long distance trucker and 
will not be home for the actual day.
Mike Chester
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