Share Your Unpopular Barbecue Opinion

nolaegghead

Ozzie_Isaac said:

nolaegghead said:

Ozzie_Isaac said:

BGEs do not need gaskets.

Houses don't need sealed doors and windows either.

Houses shouldn't be overly sealed, they need to be able to breath, otherwise you will have moisture issues.

HVAC in heat or cool modes reduce relative humidity.  When you don't need them, open the doors and windows.  There are fresh air regulations for occupied buildings, because people need oxygen or something or another.  Who knows.

500

Barbecue in America began in Virginia. Virginia owns the birthright to all barbecue styles in America.  Memphis, North Carolina, (both Piedmont style and Eastern style), South Carolina, Georgia, Kansas City, Central Texas, East Texas, and Alabama styles all began in Virginia and splintered off Virginia style barbecue. 

HeavyG

500 said:

Barbecue in America began in Virginia. Virginia owns the birthright to all barbecue styles in America.  Memphis, North Carolina, (both Piedmont style and Eastern style), South Carolina, Georgia, Kansas City, Central Texas, East Texas, and Alabama styles all began in Virginia and splintered off Virginia style barbecue. 

Probably is an unpopular opinion but it is also fact, not opinion. European settlers in Virginia in the early 1600's learned some techniques from the Powhatan tribe which morphed into the start of "American BBQ". So says Joseph R. Haynes, author of "Virginia Barbecue: A History" which came out a few years ago. Was a good read.

fishlessman

so virginia is responsible for the new england burger and dog bbqs we have here. damn you virginia

alaskanassasin

Use a air exchanger on a tight house

johnnyp

fishlessman said:

so virginia is responsible for the new england burger and dog bbqs we have here. damn you virginia

Sounds like your unpopular opinion is that burgers and dogs are barbecue

frazzdaddy

johnnyp said:

fishlessman said:

so virginia is responsible for the new england burger and dog bbqs we have here. damn you virginia

Sounds like your unpopular opinion is that burgers and dogs are barbecue

A lot of southern women learned that stare from that movie.

Acn

johnnyp said:

fishlessman said:

so virginia is responsible for the new england burger and dog bbqs we have here. damn you virginia

Sounds like your unpopular opinion is that burgers and dogs are barbecue

Or you could use a much better stare:

fishlessman

johnnyp said:

fishlessman said:

so virginia is responsible for the new england burger and dog bbqs we have here. damn you virginia

Sounds like your unpopular opinion is that burgers and dogs are barbecue

its very popular here, almost an art form.  all thats needed is to upgrade to a viking professional propane grill with an infrared burner for that perfect hotdog. the weber folks dont know bbq

johnnyp

As a Virginian, I want to be abundantly clear on this. Virginia Style barbecue sucks, regardless of its role in the genesis of more prevelant styles

Foghorn

This website on Texas BBQ doesn't say anything about Virginia.

I realize that doesn't make it right.  But I think that the German and Czech influence in Central Texas is real.  Probably a melding of what migrated down from Virginia with what was brought over from Europe.

https://theculturetrip.com/north-america/usa/texas/articles/a-brief-history-of-texas-barbecue/

fishlessman

a thousand years before texas invented chili, the portuguese were eating it

dbCooper

Never eat bbq at a place where all the chairs match.

Wolfpack

500 said:

Barbecue in America began in Virginia. Virginia owns the birthright to all barbecue styles in America.  Memphis, North Carolina, (both Piedmont style and Eastern style), South Carolina, Georgia, Kansas City, Central Texas, East Texas, and Alabama styles all began in Virginia and splintered off Virginia style barbecue. 

Not going to dispute they may have been the origin, but wow they dropped the ball. 

When’s the last time you have heard of VA bbq being mentioned in the famous/infamous journals, tv spots, and social media posts?

northGAcock

nolaegghead said:

Ozzie_Isaac said:

nolaegghead said:

Ozzie_Isaac said:

BGEs do not need gaskets.

Houses don't need sealed doors and windows either.

Houses shouldn't be overly sealed, they need to be able to breath, otherwise you will have moisture issues.

HVAC in heat or cool modes reduce relative humidity.  When you don't need them, open the doors and windows.  There are fresh air regulations for occupied buildings, because people need oxygen or something or another.  Who knows.

Occasionally there is the need to clear a good ol fashion fart. Must keep that in mind. 

Kayak

BBQ originated with people who:

A. Had little to choose from.
B. Knew next to nothing about nutrition.

Why are we so infatuated with it today?

xfire_ATX

I was in Burlington NC for work, my dining partner was going to take me to a Steak dinner but I said lets go somewhere local... maybe some BBQ

We roll up to Smithfield's Chicken 'N Bar-B-Q
I walk in and think this seems like Fast Food....
Walk up to Counter, nice person asks me what I want.
Being from Central TX I ask the perennial question- what type of BBQ do you have?

This happens


As I stand there thinking ummm what.  Finally my Dinner partner tells me they only have Pulled Pork... AH.

Anyway it was really good fried chicken and pulled pork, had to go elsewhere to get a beer though.

frazzdaddy

xfire_ATX said:

I was in Burlington NC for work, my dining partner was going to take me to a Steak dinner but I said lets go somewhere local... maybe some BBQ

We roll up to Smithfield's Chicken 'N Bar-B-Q
I walk in and think this seems like Fast Food....
Walk up to Counter, nice person asks me what I want.
Being from Central TX I ask the perennial question- what type of BBQ do you have?

This happens


As I stand there thinking ummm what.  Finally my Dinner partner tells me they only have Pulled Pork... AH.

Anyway it was really good fried chicken and pulled pork, had to go elsewhere to get a beer though.

Yeah, that's kinda like cruising Walmart for Wagyu. We could have done you a lot better elsewhere.

SciAggie

Kayak said:

BBQ originated with people who:

A. Had little to choose from.
B. Knew next to nothing about nutrition.

Why are we so infatuated with it today?

I have a personal opinion (don't know if it's unpopular) that peasant foods are delicious comfort foods.

nolaegghead

alaskanassasin said:

Use a air exchanger on a tight house

Heat exchanger on the fresh air?

nolaegghead

frazzdaddy said:

xfire_ATX said:

I was in Burlington NC for work, my dining partner was going to take me to a Steak dinner but I said lets go somewhere local... maybe some BBQ

We roll up to Smithfield's Chicken 'N Bar-B-Q
I walk in and think this seems like Fast Food....
Walk up to Counter, nice person asks me what I want.
Being from Central TX I ask the perennial question- what type of BBQ do you have?

This happens


As I stand there thinking ummm what.  Finally my Dinner partner tells me they only have Pulled Pork... AH.

Anyway it was really good fried chicken and pulled pork, had to go elsewhere to get a beer though.

Yeah, that's kinda like cruising Walmart for Wagyu. We could have done you a lot better elsewhere.

We actually bought wagyu from Walmart a few times.  Ground burger meat.

SonVolt

I envy those that can just "open a window" and not get a house full of flies. 

nolaegghead

SonVolt said:

I envy those that can just "open a window" and not get a house full of flies. 

...or murder hornets...

Carolina Q

SciAggie said:

Kayak said:

BBQ originated with people who:

A. Had little to choose from.
B. Knew next to nothing about nutrition.

Why are we so infatuated with it today?

I have a personal opinion (don't know if it's unpopular) that peasant foods are delicious comfort foods.

@SciAggie, Ever watch the youtube video with Paul Prudhomme making gumbo and  jambalaya? He touches on being poor, having little to work with, but still coming up with delicious meals. Peasant/Comfort foods indeed.

https://www.youtube.com/watch?v=M5XXU47q9js

lkapigian

nolaegghead said:

alaskanassasin said:

Use a air exchanger on a tight house

Heat exchanger on the fresh air?

Energy Recovery Ventilators , brings in OSA and exchanges heat with Inside air so there is not so much sensible heat loss or gain 

nolaegghead

lkapigian said:

nolaegghead said:

alaskanassasin said:

Use a air exchanger on a tight house

Heat exchanger on the fresh air?

Energy Recovery Ventilators , brings in OSA and exchanges heat with Inside air so there is not so much sensible heat loss or gain 

I was looking at some latent heat exchangers for our lab.  They use a rotating wheel with desiccant.   Decided against it because of the methylene chloride in the exhaust is so high.

Ozzie_Isaac

fishlessman said:

johnnyp said:

fishlessman said:

so virginia is responsible for the new england burger and dog bbqs we have here. damn you virginia

Sounds like your unpopular opinion is that burgers and dogs are barbecue

its very popular here, almost an art form.  all thats needed is to upgrade to a viking professional propane grill with an infrared burner for that perfect hotdog. the weber folks dont know bbq

One of the best methods to warm up a hotdog is to wrap it tightly in a damp paper towel and microwave it.  My preferred time is 1:03, then rest for a few minutes.

alaskanassasin

we have a fan in the basement that supposedly pulls air through the house and vents outside.

alaskanassasin

SonVolt said:

I envy those that can just "open a window" and not get a house full of flies. 

fishlessman

Ozzie_Isaac said:

fishlessman said:

johnnyp said:

fishlessman said:

so virginia is responsible for the new england burger and dog bbqs we have here. damn you virginia

Sounds like your unpopular opinion is that burgers and dogs are barbecue

its very popular here, almost an art form.  all thats needed is to upgrade to a viking professional propane grill with an infrared burner for that perfect hotdog. the weber folks dont know bbq

One of the best methods to warm up a hotdog is to wrap it tightly in a damp paper towel and microwave it.  My preferred time is 1:03, then rest for a few minutes.

deep fried at 350f, slice of american white cheese wrapped around it in a hot butterfried split top roll , top with sauerkraut,  chili, and mustard works for me. when you butterfry the split top sprinkle it with dp firewalk to the outside of the roll. favorite stand went out a few years ago, i miss those