I have little, if any doubt that ^this^ makes some delicious pork...
Whether I would categorize it as BBQ might well be another conversation, fer another day.
The other problem is the vagueness of the ingredients of the rub. "Steak Seasoning" "Burger Seasoning" "Jerk Seasoning" could be any number of various brands with different flavor profiles. In the end it probably doesn't matter that much but I hate the lack of precision.
To me and most folks, especially the ones here, to be called BBQ it should meet the following criteria…..
1. Food cooked on a grill, smoker or fire pit of some type…..most of the time done outdoors.
2. Fuel source shall be charcoal, wood, pellets or gas. (Outdoor electric smokers an exception)
3. Flames, hot coals or wood ash beds and/or smoke are a must.
4. Rubs and BBQ sauces are common additions to the meat, but not a requirement.
Adding liquid smoke, rub or BBQ sauce to food cooked in the oven does not make it BBQ.
Last edited by Panhead John; September 26, 2021, 10:44 AM.
Reason: Mr. Bones asked me to, that’s why. 🥸
It is another way, I agree with ecowper. Before we git to overly, nose in the air critical here, can you say "sous vide"? I know, here they come, "ya but, ya but, ya but".
On my horse, I have a problem with all the sugar. I see a 1/4 cup of brn sugar, but how much sugar in the steak seasoning, burger seasoning (didn’t know it existed) & jerk seasoning. My rambling thoughts.
As I contemplate my sous vide pork loin recipe for today, I will add that I don't think anyone here will claim SV is BBQ - at least not until we do SVQ or QVQ.
SVQ is not Traditional BBQ "The Way It Was Meant To Be". But it certainly helps you cook a good meal. Especially if you hit it with smoke and fire before or after the bath.
Last edited by Old Glory; September 26, 2021, 06:12 PM.
I agree, mostly around here people think if it's got BBQ sauce on it, it's considered BBQ. Sad, but true. Therefore when they taste even my (admittedly mediocre) BBQ, they think it's ambrosia.
So I agree with Huskee that it is the authentic line that rankles but I also see Eric’s point.
There’s other things to consider too.
If someone is looking to make pulled pork, they have probably had a good version of it at a restaurant or somewhere else. There is some awareness of smoking it on the smoker.
So, there is a reluctance to do it the approach that will generate the most flavor, which is a disservice to your guests. It also raises the odds of the food disappointing and then since it was bad, you have then missed out on what good BBQ could be and transferred that impression to other folks too.
It is not the lack of respect for traditions as Meathead has show that many BBQ traditions are just that traditions and don’t actually improve the end result.
It is the unwillingness to invest the time and effort to do it properly and then to call the recipe authentic like it is something to be proud of. A Weber for under $100 bucks can get the job done.
Now I don’t cook outside anywhere close to most of you, but I don’t make anything unless I research how to do it well and have the time do so. I have not ever made British fish & chips for example despite loving them because I didn’t have the time and equipment to do them properly. Why do I want to spend hours making a recipe that won’t even come close to what I have already eaten because I am taking so many shortcuts? Now I actually have a deep fryer I will finally given them a shot in the future.
The willingness to take shortcuts and then claim it is good enough to be authentic seems to really show a lack of respect for the time and effort we put into this passion.
We are one slippery slope away from people boiling ribs and claiming it is BBQ!
I grew up with a Pennsylvania Dutch Grandmother. A lot of things were smoked, but in cold smoke houses. Everything called BBQ was slow cooked / oven baked and sauced. So if they called it authentic PA Dutch BBQ, that recipe would be spot on.
So I agree with Huskee that it is the authentic line that rankles but I also see Eric’s point.
There’s other things to consider too.
If someone is looking to make pulled pork, they have probably had a good version of it at a restaurant or somewhere else. There is some awareness of smoking it on the smoker.
So, there is a reluctance to do it the approach that will generate the most flavor, which is a disservice to your guests. It also raises the odds of the food disappointing and then since it was bad, you have then missed out on what good BBQ could be and transferred that impression to other folks too.
It is not the lack of respect for traditions as Meathead has show that many BBQ traditions are just that traditions and don’t actually improve the end result.
It is the unwillingness to invest the time and effort to do it properly and then to call the recipe authentic like it is something to be proud of. A Weber for under $100 bucks can get the job done.
...
Again, not everyone lives in a house with a yard. MILLIONS of people live in apartments, condos, etc. so grabbing a Weber flat out isn't an option.
I *HIGHLY* doubt we'd be calling out Kenji if he put out a recipe for oven cooked pulled p... oh wait:
You can take out after FOX for the authentic thing, but note that the person who actually wrote the post didnt use that term.
PS: Some people will start with things like this and then get intrigued and go deeper. And sometimes, you might want pulled pork but it's rainy or snow and miserable and you don't want to cook in that so you use a shortcut.
Last edited by rickgregory; September 26, 2021, 10:54 AM.
In her blog post, Morgan describes the dish as "barbecue the way it was meant to be" and even says the "made-from-scratch recipe … is as delicious as any you’ll find in a restaurant."
That is the rub (the rub - man I am so dogone witty). This is not BBQ the way it was meant to be. But it is pulled pork in the end. The batch I have in the freezer right now was done in the instant pot. Not as food as on any of my smokers, but it is pretty good.
That is the rub (the rub - man I am so dogone witty). This is not BBQ the way it was meant to be. But it is pulled pork in the end. The batch I have in the freezer right now was done in the instant pot. Not as food as on any of my smokers, but it is pretty good.
Dutch Oven Pulled Pork is an easy way to make fork-tender BBQ in half the time of a smoker. This simple recipe turns a boneless pork shoulder into juicy
WHAT IS PULLED PORK?
Pulled pork describes the way you pull the meat with two forks as opposed to chopping it into smaller pieces. This made-from-scratch recipe for Southern Pulled Pork BBQ is as delicious as any you'll find in a restaurant!
Yep, she said that. Ever had restaurant pulled pork? I don't mean pulled pork at a good BBQ spot but pulled pork in your typical place. She's probably right.
Her blog isn't a BBQ blog. Her stated goal is "I'm here to help you create sassy recipes that are easy to make and loaded with flavor!"
She never uses the phrase 'meant to be' in the recipe page (she might have in emails to them?) - that's the Fox article's characterization and, shockingly, Fox News distorted and sensationalized her claim.
Last edited by rickgregory; September 26, 2021, 11:18 AM.
Makin th Very Best Food possible outta whatever th Hail Ever Kinda Situation ya find yerself landed right smack dab in th middle of, is th sign of a Seasoned Cook, IMCE...
Last edited by Mr. Bones; September 26, 2021, 11:38 AM.
Reason: inserted an adjective, Kapitalized my "k" :-p
This thread is precisely why I so love this website. It reminds me so much of my father who (I think I have mentioned before) would invite friends and adult children over for drinks. The guest roster was pretty much all hunters and outdoor sportsmen and could be accurately described politically as a bit to the right of Genghis Kahn. He would start a conversation by declaring that he had been re-thinking his stand on gun control and that federally mandated gun control could be a real help in this country, sit back with his drink and watch the sparks fly.
That's a given, Mr. Bones. He was born almost 110 years ago here where I live but a few of his older brothers and father were underground miners in Wales. They were a capable bunch.
You can take out after FOX for the authentic thing, but note that the person who actually wrote the post didnt use that term.
PS: Some people will start with things like this and then get intrigued and go deeper. And sometimes, you might want pulled pork but it's rainy or snow and miserable and you don't want to cook in that so you use a shortcut.
I actually agree with everything you said especially as a former apartment dweller who did have to operate under those conditions. We didn’t eat or make anything that would resemble BBQ.
I think’s a group of folks that live in apartments that would make BBQ in the Dutch oven with the understanding that it’s not authentic but tasty so cool.
I think there’s people that would do BBQ in apartments in Dutch ovens and consider it not authentic but want to do better as you mention. Also great.
if this blog person wants to serve the two above groups, then cool.
Hiowever, there’s another group of folks that will make BBQ in the instapot and insist it is authentic because of x. That is just taking a shortcut and I find that disappointing.
The fact that barbecue as it’s meant is in quotes in the article to be suggests it is a direct quote from the blogger either through phone or email if it is not listed in the post itself. Again, the quotes imply a direct assertion by the blogger which leads me to think that she may be part of the third unattractive group above. No quotes means no direct attribution to the blogger which would then be Fox News fault. It’s also possible the post could have been edited after the article was published.
, I F***in!!!! revile, an abhor vagueness / ambiguosity in receipts...
Comment