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A celebration of cultural barbacoa.....

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  • Richard Chrz
    Club Member
    • Mar 2019
    • 911
    • La Crosse, Wi

    A celebration of cultural barbacoa.....

    So, I am loving the process and possibilities of what can be done on my cookers so far. I am hoping to expand my knowledge of various cultural celebrations through bbq. What is your favorite culture to plan a cook based on, and are there any specific protiens etc, that you feel have upped your game and knowledge. I'd like to learn more of various cultrues and then celebrate them with friends through my interpretations. thank you in advance. I have lot's of time to learn, i'd like to use it accordingly.
    Last edited by Richard Chrz; May 16, 2019, 10:19 AM.
  • Troutman
    Club Member
    • Aug 2017
    • 7198

    • OUTDOOR COOKERS

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    #2
    I'm a little unsure exactly what you are asking advice on. Are you looking to expand your cooking skills beyond basic barbecuing of meats or are you planning to host a meal you want to prepare? If you take the time to look through the free side of the site there are tons of recipes for all manner of cooking. Choose a few and challenge yourself to cook them. If it's hosting you are aiming for there are lots of posts on here about guys who do large cooks for groups. Again be a little more specific.

    Comment

    • Richard Chrz
      Club Member
      • Mar 2019
      • 911
      • La Crosse, Wi

      #3
      Yeah, that post was more then even my typical rambling.. lol, but you hit it both. (I went back and completely cleaned it up). But, New styles and cultures to learn and which ones did you find fun, fun enough that you would run a backyard party off of it. is there a progression that you have enjoyed. I feel this site is soooo huge, and sooo much knowledge, it is almost a bit intimidating on where to begin. I have the time and would like to use it to increase my understanding of bbq across the spectrum of how it is celebrated.
      Last edited by Richard Chrz; May 16, 2019, 10:19 AM.

      Comment

      • Huskee
        Pit Boss
        • May 2014
        • 14980
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Dyna-Glo XL Premium dual chamber charcoal grill
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke by ThermoWorks
          • (1) Signals by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          Accessories
          • Instant Pot 6qt
          • Anova Bluetooth SV
          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #4
        I really admire Mexican cuisine. So many different spices and peppers & citrus, and how they play with meats & other veggies. I love ALL foods, but to me nailing an authentic Mexican is the hardest. I can do an American-Mexican, like taco bell, you know- the regular ol' chicken fajitas or enchiladas & such, but REAL Mexican is an art that I don't have the time & patience to master.

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          Richard Chrz I really can't say I've done any authentic ones. I usually stick with Americanized Tex Mex. I want to branch out though. You've inspired me...I need to get on it!

        • Richard Chrz
          Richard Chrz commented
          Editing a comment
          I will begin my search as well, if you come across some that you would find both fun and challenging in new techniques or timing, please either post it back here and maybe we can build a thread on cultural traditions in this. .. thank you in advance.

        • JeffJ
          JeffJ commented
          Editing a comment
          Yeah, you are slacking Huskee. :-)
      • Troutman
        Club Member
        • Aug 2017
        • 7198

        • OUTDOOR COOKERS

          BBQ ACCESSORIES

          WOOD & PELLET PREFERENCES

          SOUS VIDE

          INDOOR COOKWARE


        #5
        Mexican cuisine is very hard to categorize. As you mentioned Huskee most folks think of tacos and fajitas when they think Hispanic. Unfortunately it’s not that simple. Mexico, if you know her history, has been ruled by the Spanish with a brief interlude by the French. Add to those cultural influences that of the indigenous peoples and you have a lot of culinary diversity. Each region also had its own unique spin on things.

        I personally eat so much Tex-Mex that when I do travel down to Mexico I’m blown away by the diversity and differences everywhere I go.

        i guess what I’m trying to say is mastering Mexican is about like mastering American or European. It’s diverse and hard to nail down. But it’s a great journey trying, a road I’ve gone down many times !!

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          Yup. Lotta hats there.
      • JeffJ
        Charter Member
        • Feb 2015
        • 2409
        • Michigan
        • Jeff

        #6
        It never occurred to me to try and cook authentic Mexican. American Tex-Mex? It's a staple in our household. I'm going to have to do some research and try and nail a Mexican dish.

        Comment

        • klflowers
          Club Member
          • Sep 2015
          • 3214
          • Tennessee

          #7
          All of them. Italian, Greek, Mexican, Asian, Indian. The list goes on and on.

          Comment

          • surfdog
            Club Member
            • Mar 2016
            • 1085
            • Sunny SoCal
            • Cooking gadgets
              Weber Summit Charcoal Grill Center
              Weber Summit Platinum D6
              Blue Rhino Razor
              Dyna-Glo XL Premium Dual Chamber
              Camp Chef Somerset IV along with their Artisan Pizza Oven 90
              Anova WiFi

              Thermometers
              Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.

              Other useful bits...
              KitchenAid 7-qt Pro Line stand mixer
              A Black & Decker food processor that I can't seem to murder
              A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
              Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
              All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
              Weber GBS griddle, pizza stone, and wok
              Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL

            #8
            I don’t know that I have a favourite...and has been mentioned, even just picking a style or region can mean many things to different people.

            Though for “expanding” my knowledge...I REALLY like The Barbecue Bible by Steve Raichlen. It’s got stuff from around the world...Jamaica, Brazil, Senegal, Thailand...and on & on.

            Mods get get ready to fix the link... (Don’t know how to link AR.)
            https://www.amazon.com/Barbecue-Bibl...mazingribs--20
            Last edited by Huskee; May 16, 2019, 06:32 PM.

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              Done!

            • surfdog
              surfdog commented
              Editing a comment
              Thank you Huskee

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          Meat-Up in Memphis 2021

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