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Vince Wilfork to Houston - **signed**

infantrycak said:
"barbecue" is from the Caribbean in the 17th century and refers to the rack meats were hung on in outdoor cooking. A french version was boucan from which boucaniers is derived and ultimately buccaneers. So it wasn't a matter of a particular meat, timing, having enclosed smoke, etc.
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That is one opinion and here are three more with two more in your time period but the third goes to Columbus encountering Native Americans:

Barbecue was first "discovered" by none other than Christopher Columbus in 1492 when he landed on what is today the Dominican Republic. He saw that the native American (Taino Culture) people were slow cooking large cuts of various meats on covered platforms in the air over an open fire.
The Taino word for this operation was (and still is) called "barabicu." The word translates to "sacred fire pit" in English and also shows how they slow cooked with spent coals in an "open pit" to amplify and direct the smoky heat up to the meat. The same process was also used by the nearby Timuca natives in southern Florida where the exact same word "barabicu" was being used to describe the same all day process with the same translation. The Taino culture was also extent in the majority of the Caribbean Gulf and many different local variations were found from Barbados to the more leeward Islands populated by the Arawak nation who translate "barabicu" to "barbacoa". The process was probably founded on Barbados (called so for its plentiful local bearded fig trees which give the name to the island "Los Barbadoes" or Bearded One) where the green supple fig branches were easily fire resistant and would smoke heavily instead of being consumed in the long process of cooking meats and large fish.

The term "buccaneer" even comes from the Arawak word "buccan" which is the name for the wooden frame used to slow cook or barbacoa on. The french word "boucane" comes from travelers seeing hunters who cooked feral pigs and other cattle on these frames on Hispaniola and so these hunters became known as "Boucaniers" and was later Anglicized to "buccaneer".

Across the Gulf of Mexico early 16th century, (the 1500's) the Spanish conquistadors had imported this cooking process to eastern and northern Mexico where the word changed slowly over time to what they still regionally call "barbacoa" where ranchers and herders roast whole animals slowly in the same open pit process or even roasting tough portions like whole heads directly in the pit wrapped to cause the tough meat to steam cheeks or ears and snouts over many hours.
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http://www.brownielocks.com/bbq.html
 
Marshall said:
That is what DEFINES the cooking method. Everything else is a misnomer, though it occurs far too frequently. Grilling - NOT BBQ. Roasting - NOT BBQ. Boiling - DEFINITELY NOT BBQ. Veggies can't take the heat long enough to be BBQ. It is grilled and a misnomer. Sauce is not BBQ though it can be used as an adjective to describe the intended use. CHIPS are not BBQ, they are BBQ flavored.

Anyway, this is the reality and anyone who disagree is just WRONG - not merely the holder of another VALID opinion.
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How would Jesus BBQ?
 
Crennel already working on cleverly disguising his new VW Defense.

funny_bunny6.jpg
 
Cooking raw meat over an open flame actually started with the caveman. Not only did the meat taste better but it was much easier to digest. As a result the caveman needed less intestines and a smaller intestinal tract to digest their food. The evolutionary trade off with the additional protein allowed early humans to develop bigger brains. One of the more important evolution developments of modern humans.
 
badboy said:
depends on taste. Some thinka tomato sauce and putting in oven is Barbque, others insist wood only for heat or gas or a combo. Some want a grill others a pit. Some use steam or boiling to aid the tenderizing process. Some say it is only brisket others say steak or ribs or chicken or ..I have been invited to "barbques" that ended being shiska bobs and another was a wiener roast. In Texas, we have barbque just have to get your definition first. Heck we even argue about how to spell it.

Back to signing Wilfork.
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Kansas City has GREAT BBQ. Memphis has GREAT BBQ.
 
ObsiWan said:
Where did you get this "real bad" BBQ?
Besides how does a Boston yankee know what bad BBQ is anyway? Yankees don't really barbeque anyway, they grill stuff. There's a big difference.
You DO understand it doesn't have anything to do with lobsters or clams, right?
:kitten:
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I live in KC. Papa Bobs or Bills on the corner of Westhiemer and Gessner should be sued for impersonating a BBQ joint. The place was full of Texans who think they know what good BBQ is. These are the same folks who believed Schaub was a good QB.

There is some good BBQ up North. Oklahoma Joes is getting ready to build a restaurant in Washington DC.
 
Pats said:
I live in KC. Papa Bobs or Bills on the corner of Westhiemer and Gessner should be sued for impersonating a BBQ joint. The place was full of Texans who think they know what good BBQ is. These are the same folks who believed Schaub was a good QB.

There is some good BBQ up North. Oklahoma Joes is getting ready to build a restaurant in Washington DC.
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Good bbq is not constrained to Texas... the best bbq is
 
Pats said:
I live in KC. Papa Bobs or Bills on the corner of Westhiemer and Gessner should be sued for impersonating a BBQ joint. The place was full of Texans who think they know what good BBQ is. These are the same folks who believed Schaub was a good QB.

There is some good BBQ up North. Oklahoma Joes is getting ready to build a restaurant in Washington DC.
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When most people claim that a certain state has the best barbeque, it's usually just a regional style preference. Now some state cultures do embrace barbequing more strongly than others, which is why Texas offers both the best and the worst brisket. But the best pulled pork I've ever had in my life was from a recipe used by a North Carolina competitive cook. And KC tends to use sweet rubs and other methods you wouldn't find in Texas, but makes for some damn good meat.

That said, Texas makes the best brisket. Period. We're purist about it. We don't want sauce coming anywhere near our top quality brisket. The goal is achieving the perfect beef and fat flavor at the right tenderness. It's basically art here.
 
Marshall said:
I had read those alternative stories as well and I agree with Cak on this one.
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Nah man lol everybody knows there were people on the continents of America way before Caribbean, unless you are counting the coasts of some Central American countries and maybe a South American.. I was thinking Caribbean meaning islands but more than anything I was just funning. I googles that info (other post) just before posting as thought it was hilarious. If BBQ means cooking meat over a fire that means God had people doing that way before 1492.
 
Brisco_County said:
When most people claim that a certain state has the best barbeque, it's usually just a regional style preference. Now some state cultures do embrace barbequing more strongly than others, which is why Texas offers both the best and the worst brisket. But the best pulled pork I've ever had in my life was from a recipe used by a North Carolina competitive cook. And KC tends to use sweet rubs and other methods you wouldn't find in Texas, but makes for some damn good meat.

That said, Texas makes the best brisket. Period. We're purist about it. We don't want sauce coming anywhere near our top quality brisket. The goal is achieving the perfect beef and fat flavor at the right tenderness. It's basically art here.
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There is great brisket in KC as well.

Same method - "low and slow" The sauce makes BBQ the best on some occasions assuming the meat is cooked to perfection which is almost always the case in KC. Its very difficult to find tough or meat not cooked right in KC.
 
Pats said:
Kansas City has GREAT BBQ. Memphis has GREAT BBQ.
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I found neither to be as good as claimed. KC in particular tasted like river sand on bland boiled meat and Memphis pulled pork was saturated fat with Italian Dressing. Neither deserved their reputation, at least not when I visited them.

Give me Texas style any time. Smoke ringed brisket with a dry rubbed base and a mopped on sauce.
 
Pats said:
I live in KC. Papa Bobs or Bills on the corner of Westhiemer and Gessner should be sued for impersonating a BBQ joint. The place was full of Texans who think they know what good BBQ is. These are the same folks who believed Schaub was a good QB.

There is some good BBQ up North. Oklahoma Joes is getting ready to build a restaurant in Washington DC.
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If there's sauce involved, like there is in most of the KC "barbeque" I've had then you have failed. Truly good barbeque should be tender and so smokey flavorful as to render the use of sauce unnecessary.

And the place on Westheimer at Gessner is called Pappas; it is a chain BBQ joint. They'll do when you're in a hurry.
 
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ObsiWan said:
If there's sauce involve, like there is in most of the KC "barbeque" I've had then you have failed. Truly good barbeque should be tender and so smokey flavorful as to render the use of sauce unnecessary.

And the place on Westheimer at Gessner is called Pappas; it is a chain BBQ joint. They'll do when you're in a hurry.
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Didn't Pappas just buy out Luthers?
 
I find these regional food battles both amusing and annoying.

Just shut up and eat the damn food. It's all delicious.
 
TheMatrix31 said:
I find these regional food battles both amusing and annoying.

Just shut up and eat the damn food. It's all delicious.
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Half the fun is in the talking of the shiznit about what's best, dude.
Otherwise sports talkshows and message boards are unnecessary.
 
ObsiWan said:
Don't know. I hadn't heard.
nothing in this Wiki about it. But, admittedly, the wiki might not be up to the minute.
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just as in only, not as in recently. I'm pretty sure that Pappas took over the Luthers chain when they ventured into BBQ. But perhaps it was just their former locations.
 
Marshall said:
I found neither to be as good as claimed. KC in particular tasted like river sand on bland boiled meat and Memphis pulled pork was saturated fat with Italian Dressing. Neither deserved their reputation, at least not when I visited them.

Give me Texas style any time. Smoke ringed brisket with a dry rubbed base and a mopped on sauce.
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Where did you go in KC?
 
ObsiWan said:
If there's sauce involved, like there is in most of the KC "barbeque" I've had then you have failed. Truly good barbeque should be tender and so smokey flavorful as to render the use of sauce unnecessary.

And the place on Westheimer at Gessner is called Pappas; it is a chain BBQ joint. They'll do when you're in a hurry.
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Yeah, Pappa needs to hang up the apron.

Sauce? That's the icing on the cake. The BBQ meat is tender with flavor. The sauce isn't there to make up for some deficiency with the meat. Its complimentary. Some BBQ joints have a sweet sauce and a spicy sauce.
 
ObsiWan said:
repped
That NFL piece on Vince was excellent. It has single-handedly improved my mood about this off-season.

And we'll just have agree to disagree on what makes good barbeque
:)

compromisedemotivator.jpg
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Shakes hand.

I forsee the Texans making a playoff run if the QB spot sorts itself out.

Vince is a character that Im sure youll like just as good if not better than KC BBQ. :)
 
Marshall said:
just as in only, not as in recently. I'm pretty sure that Pappas took over the Luthers chain when they ventured into BBQ. But perhaps it was just their former locations.
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Pappa has many pokers in the fire.

Mex, Cajun, BBQ and Burgers ( Pappa Bobs?)
 
Pats said:
Original location on Brooklyn or at the Casino? What type of meat?

Certain BBQ places have their specialties. For Brisket, Oklahoma Joes would be the best choice.
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Original Location - Brisket. On a Tuesday, I think. Even then I to wait a bit.
 
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