Posted by bbq doc on July 29, 1996 at 09:31:30:
In Reply to: Re: Big Rack Attack posted by Smoky on July 19, 1996 at 19:19:08:
: I agree with you that Ray has built a great site.
: You may not like my additional comments, but I got to tell you anyhow.
: The best barbecue in the world is cooked in somebody's back yard. The
: best of the best restaurant barbecue offers on
ly hint of the real stuff.
: People on this site can tell you how to cook so good that you will wonder
: how you ever ate restaurant fare.
: File away, in the bank vault of your mind, the best taste that you have
: ever tasted. Use what you can
learn on this site to first duplicate it,
: then learn how to surpass it.
: You are in for a pleasant surprise.
: Good tasting,
: Smoky
I'll have to agree with Smoky, here are a few reasons why home cooked
barbecue is better:
Restau
rant pork butt barbecue is typically tough, greasy, and tasteless,
because it is cooked to fast (6 hrs or less) and too hot (275 degree F
or more) to an internal meat temperature of about 165 degree F (barely done)
and the outside is scorched d
ry as cardboard. It is cooked over gas
which will never duplicate the flavor of wood and/or charcoal. It is
then chopped in a meat cutter because it's to tough to pull apart. And the
final product is slathered with liquid smoke, and called
"barbecue"
to the uneducated public. When it should really be called roast pork.
Compare this to home cooked pork butt barbecue that is cooked 10 to 12
hours, over wood coals, and the internal meat temperature is about 190
degrees F, pull apa
rt tender, very little grease, and has an outside
red meat layer called a smoke ring that resembles country ham in flavor.
Not much comparison.
- doc