found this bit of BBQ on facebook


 
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Like!
 
me too - we often have had this discussion - for us, barbeque has always been a part of something else - folks coming over, we bbq - We probably cook outside 4 nights week, and eat the left overs the other 3 - it was never a 'thing', it's just what we do, its how we cook. The good news is, there's plenty of room, and folks can get out of it what they want - What I mean by this is, Myron Mixon isn't the ambassador of what I do -never has, never will be - that's strictly the competition side of the coin - something that obviously is a lot fun for a lot of folks, which is awesome, but honestly, injecting bullion into meat or scrapping fat from chicken skin is something that feels bizarre to me - just not my trip! But hey, it doesn't matter - its a big wonderful BBQ world out there- just have fun!
 
I have to agree with some of the things the guy said. Others not so much.

I don't watch very much BBQ television. I wouldn't know Myron Mixon if he walked in a room until he introduced himself. Competition cooking holds little if any appeal to me. Every time I try a sauce that won an award, I think it is far too sweet for my taste. I don't eat barbecue out very often, because I am usually disappointed. When I do eat barbecue out, I'm pretty picky about where I go. I hate paying for water injected into my meat, but going to a price club to buy minimally processed meat isn't much of a burden, in fact the savings would encourage me to do it anyway. The weather conditions in the Midwest the last few years have had a lot more to do with beef prices than the popularity of brisket. Cow/calf herds were sold off because of drought for several years in a row. It takes time to get that trend turned around in cattle. Swine production is much less climate dependent, since swine don't ever get to graze (unfortunately).

I, too, lament the passing of the community cook, although the one in the town where I grew up involved chicken halves that were burnt on the outside and raw on the inside. Still, the community was the focus, not the chicken. Volunteering for one is a good idea.

I have to agree with Jim's comments. The real barbecue experts are the guys on here that cook for their families 6 or 7 nights a week, not the guys who cook a dozen racks to cut out the best 3 ribs to send to a judge.

Might have to take in the Crane Broiler Festival next month. It's been years since I had a good rubber chicken.
 
Agree with your comments Jim. Just like the Food Network has become the Food Game Show Network. The world of BBQ has become the World of Money BBQ. Barb and I do it as a fun hobby and a way to make good food (most of the time) nothing more.
 
I agree wholeheartedly with you Jim. I remeber as a kid the family and friends coming over and cooking out in the yard. What an incredible time and what an even more incredible shame that these shows are not portraying what bbq truly is, family, good friends, good fellowship, and good food. I don't get to grill out as much as I would like because of some health issues, but every chance I'm able I fire up my WSM. My hats off to the guys that do it just about every day like Jim who has taught me a lot through his posts.
 
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