<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
I come from a different place. I cook food that I like which means food that is not bland and has some complexity to it. I could not care less if it's called barbecue or not. I am not all that interested in cooking meats this way or that simply to be able to call it 'barbecue', nor am I interested in adhering to any of the many myths of 'barbecue' (that are often contradictory) simply for (bogus, to me) 'authenticity'.
Rhetorical questions but: Comp barbecue is not 'simple' at all (unlike many Q joints) so is it not barbecue? Many joints scarcely season--is theirs not barbecue? Most of the central Texas places, well known for brisket, cook theirs hot and fast: not barbecue? Some of them wrap in foil, some with sauce or liquid added: barbecue or not?
Do whatever answers one comes up with matter? I don't think so. </div></BLOCKQUOTE>
Kevin you can cook ‘your’ meats with whatever you want to cook it with, with whatever ingredients you want to cook them with and however fast you want to cook it and you can call it whatever you choose. I simply made a statement about how Bobby Flay cooked his ‘BBQ’, versus how a true BBQ Pit master cooked and how it was cooked. Meaning to only state the obvious differences in what people like and what they consider “BBQ”.
Competition BBQ is not any more complicated than backyard BBQ is and YES it is still BBQ….…..the two main differences are, #1. you are highly concentrating the flavors of your normal BBQ and #2. is the presentation. Other than that, it’s the same……..