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some photos of proper BBQ\\\\\\\1 PLEASE NOTE THERES NO PULLED PORK! http://kevinsbbqjoints.com/blog/2012/07 ... volume-27/

TEXAS RULES!

joker smoker wrote:some photos of proper BBQ\\\\\\\1 PLEASE NOTE THERES NO PULLED PORK! http://kevinsbbqjoints.com/blog/2012/07 ... volume-27/

TEXAS RULES!

To me this is proper BBQ! Damn John your'e making me hungry and i've only just had breakfast!!!

That does look good.

I know Americans have a reputation for being big eaters, but look at the photo of Franklin Barbecue (5th photo down - 4th photo of food). How many slices of bread is that?

That's all a bit too much for me. I think my mouth watered after the first photo, and maybe the second, but just seeing all that food at once made me feel a little queasy.

Steve W

I know Americans have a reputation for being big eaters, but look at the photo of Franklin Barbecue (5th photo down - 4th photo of food).
A. Platter to share ?

How many slices of bread is that?
A. You're the teacher. Surely you can count!

That's all a bit too much for me. I think my mouth watered after the first photo, and maybe the second, but just seeing all that food at once made me feel a little queasy.
A. I feel the same when I see English people load up a Sunday lunch plate or Chinese all you can eat buffet. The truth is that its all down to individual preference or greed.

Regarding British cuisine. Surely, like the British people,it is a blend of the best of everything from around the world or like the British people, its all about where you stand in the class system. Yes, the affluent English may have had a history of great gastronomy but were they not the privileged few? From what I've seen and heard. mostly from Baldrick on Black Adder, the ordinary folk had a pretty dismal diet of gruel and turnips. The roast beef was only for the gentry.

joker smoker wrote:Regarding British cuisine. Surely, like the British people,it is a blend of the best of everything from around the world or like the British people, its all about where you stand in the class system. Yes, the affluent English may have had a history of great gastronomy but were they not the privileged few? From what I've seen and heard. mostly from Baldrick on Black Adder, the ordinary folk had a pretty dismal diet of gruel and turnips. The roast beef was only for the gentry.

There's some truth in that, but things came and went throughout history.

For example, we've mentioned smoked foods, and smoking (both in early US barbecue culture and the rest og the world, including us) was a way of eating meat and/or fish on a budget.

The gentry didn't eat kippers until they'd discovered from the rest of us that, as well as keeping for a long time, they tasted good.

Families with a pig would cure and smoke once they'd killed an animal, but they wouldn't do that to the whole hog, they'd roast some 'normally' for the first few days, while they had chance.

And game birds were a staple part of the British diet, as were other wild animals like rabbits.

As for British food being a blend of styles from around the world, I quite agree. Indeed, I've discussed that earlier in the thread.

Steve W

Pecker wrote:I know Americans have a reputation for being big eaters, but look at the photo of Franklin Barbecue (5th photo down - 4th photo of food). How many slices of bread is that?

That's all a bit too much for me.

It's too much for an American too. That's a meal for two. Still not a small portion, but I don't know why you assume one person is going to eat all of that.

Pecker wrote:I know Americans have a reputation for being big eaters, but look at the photo of Franklin Barbecue (5th photo down - 4th photo of food). How many slices of bread is that?

That's all a bit too much for me. I think my mouth watered after the first photo, and maybe the second, but just seeing all that food at once made me feel a little queasy.

Steve W

You should see the boss hogg patter at Bodeans in London. It could feed 4. It is sold as a patter for two

Pecker wrote:

joker smoker wrote:Families with a pig would cure and smoke once they'd killed an animal, but they wouldn't do that to the whole hog, they'd roast some 'normally' for the first few days, while they had chance.
Steve W

I can chip in here.

I was brought up on a farm in South Wales and we kept a pig each year until about the early to mid 70's.
There were about 6 neighbouring farms that we all shared the meat with, farmers would coordinate the time that their pig would be slaughtered, say one each week.
When it was our turn and the carcass was butchered it was the kids' (me) job to walk to each farm delivering chops and faggots etc.
My mother would then salt the rest for X weeks before it was hung up in the kitchen.
Another fond memory was the brawn that she made from the pigs head, I loved it.
We lived like kings for those six weeks!!!

Brin

Brin your post is very familiar to me.One of the few places left in Europe where they still live like that is the Balkans.The pig is king! and the pit master of the local pig and lamb takeaway is held in high regard.Due to the weather 37c in Krusevac and the rest of Serbia most people shut down their indoor kitchens and cook outside over wood.
My wifes relatives live in a 6 house compound( the communal outdoor kitchen has a wood fired oven, grill and spit) where they all specialise in rearing pig, goats, lamb and various fowl for the pot.
http://s1017.photobucket.com/albums/af2 ... =slideshow
Ps brawn is quite common in the US its called Head Cheese.