A few words about "BBQ"


	A Few Quick Words about this “BBQ” thing...

So, what is this BBQ thing, anyway?

Well, that isn’t an easy question to answer. BBQ (or Bar-Be-Que, or Bar-B-Q, or Barbeque... you see where I’m going...?) is a traditional method of cooking employing long cooking times, hardwood smoke, low temperatures, indirect heat and in most cases, a moist cooking environment. The word comes from "barbacoa,” the West Indian method of preserving meats by the sun, using small smokey fires to drive away bugs and pests. BBQ is NOT grilling. Cinder blocks and Kingsford do not a BBQ make. Which is not to say that there is anything wrong with grilled foods! Personally, there is almost nothing better in the world than a grilled T-Bone... but it isn’t BBQ. Some more detailed reading can be found here.

A "Fattie" (Bacon-wrapped stuffed sausage) and some Bacon wrapped shrimp and peppers!

So, I can just turn the heat on my grill down, right?

That’s a good start, but not so much. While some fine BBQ can originate from a traditional grill, the biggest elements to real BBQ are the smoke and the indirect heat. You don’t need a lot special equipment for it, but special “know-how” certainly helps!

What is this ‘Memphis Style’ BBQ of which you speak?

Ahhhh... Regional BBQ styles... What we do is a traditional Memphis style BBQ. That means a hearty spice rub, little to no sauce (apart from a mop during cooking, but that isn’t saucing...) and a final sprinkle of rub just before service. In other words, a ‘dry’ BBQ.


	Of course, there are other styles that are equally tasty and worth a try. Kansas City style, which is a sweeter, saucier BBQ; North Carolina boasts 2 styles, Eastern which is a vinegar-based sauce style and Western, which is also vinegar based, but with tomato; South Carolina, which is mustard based and thicker; and Texas which is similar to Memphis, only almost exclusively BEEF! (Yum!)


	*Porter Macs Rockin’ BBQ and Catering 717-814-8BBQ - 717-814-8227 pmrbbq@pmrbbq.com*

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