Sponsored Content

Intermarkets' Privacy Policy

Donate to Ace of Spades HQ!

Recent Entries
Absent Friends
westminsterdogshow 2023
Ann Wilson(Empire1) 2022
Dave In Texas 2022
Jesse in D.C. 2022
OregonMuse 2022
redc1c4 2021
Tami 2021
Chavez the Hugo 2020
Ibguy 2020
Rickl 2019
Joffen 2014
AoSHQ Writers Group
A site for members of the Horde to post their stories seeking beta readers, editing help, brainstorming, and story ideas. Also to share links to potential publishing outlets, writing help sites, and videos posting tips to get published. Contact OrangeEnt for info
Cutting The Cord And Email Security
Moron Meet-Ups

The Poster Project *BUMPED* | Main | NSA Listening To Domestic Phone Calls Without Warrants?
June 15, 2013

The Inherent Superiority of New Jersey Barbecue [CBD]

Barbecue is a big deal in this country. And nothing suggests good barbecue like a beautiful rack of New Jersey pork ribs.

NJ Pork Ribs.jpg

But....other parts of the country have their own specialties. Kansas City, St. Louis, Memphis, Texas, West Coast or Carolina (Eastern and Western!), and a host of other, smaller regional styles that are too numerous to mention (Although one in particular comes to mind....Western Kentucky barbecued mutton).

The big difference obviously is the kind of meat being barbecued. Pork ribs (St. Louis racks or baby-backs, but more about that later), pork shoulder, pork butt, beef ribs, beef clod, beef brisket, chickens, lamb, shrimp, fish, oysters....you name it, and someone is barbecuing it.

Let's face it though, the heavy hitters are pork and beef. All that other stuff is fun, and it certainly tastes good, but real men barbecue pigs or cattle.

What? Of course not! Women don't barbecue. Women bring their men cold beer or gin & tonics and look good in their waitress outfits while the men are doing God's work at the pit or smoker or grill.


Although....at the risk of being pedantic, grilling and barbecuing are different techniques; Grilling is cooking over direct heat, usually quickly, and barbecuing is cooking with indirect heat, very slowly, with the addition of smoke and dry rubs and liquids to flavor the meat.

The complexity of barbecuing comes from the infinite variety of combinations of smoke (what wood and how much) and temperature. Then there are the various techniques to prepare the meat: dry-rubbing, wet-rubbing, mopping etc. All of these are driven by regional preferences that can vary by town or even street (yes Texas; I'm looking at you).

And don't forget one of the biggest bones of contention: with sauce (and what kind) or dry? Personally, I like my barbecue without sauce -- it allows the skill of the cook to shine through and doesn't mask the subtleties with an often overly sweet or spicy sauce. Of course the thinner sauces, like the Eastern North Carolina vinegar-based ones are delicate, and allow the meat to dominate. I won't discuss Western North Carolina, because their sauces are clearly inferior and don't do the meat justice. And that's too bad, because smoked pork butt is a marvel when it is done correctly, and they do know what they are doing with butt in the Western reaches of NC.

But there are good thick sauces, and the aficionado won't limit himself to dry barbecue. Even the thick sweet sauces of Kansas City can be fun, and they are certainly popular. Most commercial sauces are based on the general recipe from Kansas City: tomatoes (and, often, ketchup), molasses, brown sugar and spices.

And let us not forget South Carolina, or at least the parts that use a mustard-based sauce. I would put SC sauces in the top three, along with Eastern North Carolina, and what I think of as a Flints sauce, which is the sauce I became accustomed to in Northern California, at a place called Flint's Barbecue (it turned to crap and has closed), in Oakland. It's a thinner, very smoky sauce with some bite from spice, vinegar and garlic, and just a touch of tomato. It's an underdog, but it is a good midpoint between the vinegar sauces and the sweet sauces.

All of this is merely a preamble to a discussion about Beef vs. Pork. Most of the country prefers pork (a tip of my hat to those hearty souls in Kentucky who use mutton), but as usual, Texas marches to the beat of different hoofs, and sticks to beef. Personally, I like them both, but I recognize the superiority of pork for most amateur barbecuers. Making a beef brisket is a lot of work, requires a significant investment in time and money (brisket isn't cheap), and there is no guarantee that it will be worth eating after 16 hours in the smoker. Sometimes it just doesn't work out! There are other beef cuts that are perfect for the smoker -- beef ribs and beef shoulder (clod) come to mind. But once again, they are simply more difficult than the equivalent pork cuts, which are readily accessible, inexpensive, and easy to barbecue with a minimum of effort and skill. Be careful with baby-back pork ribs however. They come from farther up on the pig...farther from the holy grail....the belly, so they aren't as fatty, and they are certainly smaller. They don't lend themselves to the long slow cooking that is the hallmark of barbecue. Plus, they tend to be much more expensive than the regular pork ribs available everywhere.

backyard smoker.jpg

So fire up your backyard smoker, or in a pinch just use slow, indirect heat on your grill, with the addition of some hardwood chips or chunks for the smoke. You probably won't be able to reach the gold standard of barbecuing: Northern New Jersey dry-rubbed pork ribs, but hell, unless you burn it to a crisp and spill your beer, the day won't be a complete loss.

digg this
posted by Open Blogger at 05:50 PM

| Access Comments

Recent Comments
Sponge - F*ck Joe Biden: "[i] The End of Snow? By Porter Fox Feb. 7, 2014 ..."

Mr Aspirin Factory, red heifer owner: "Who's that Indian chick that married one of the Jo ..."

Montec: "The End of Snow? By Porter Fox Feb. 7, 2014 NYT ..."

It's me donna : "ATMOSPHERIC RIVER STORM!!!!!!!! They used to c ..."

Sponge - F*ck Joe Biden: "[i] ...biggest annual decline since September 202 ..."

SMOD: "US Factory Orders Plunged Most Since COVID Lockdow ..."

Sponge - F*ck Joe Biden: "[i]A 26-year-old "French" man Posted by: Montec a ..."

Mr Aspirin Factory, red heifer owner: " Indian women can be outstanding, no question. Po ..."

BignJames: "ATMOSPHERIC RIVER STORM!!!!!!!! Posted by: Spon ..."

Itinerant Alley Butcher: "Checked out Wiki. Rep. Pramila Jayapal is a specia ..."

Montec: "A 26-year-old "French" man ..."

Aetius451AD Work Laptop: "Can't cause panic and fear if you just call it 'he ..."

Recent Entries

Polls! Polls! Polls!
Frequently Asked Questions
The (Almost) Complete Paul Anka Integrity Kick
Top Top Tens
Greatest Hitjobs

The Ace of Spades HQ Sex-for-Money Skankathon
A D&D Guide to the Democratic Candidates
Margaret Cho: Just Not Funny
More Margaret Cho Abuse
Margaret Cho: Still Not Funny
Iraqi Prisoner Claims He Was Raped... By Woman
Wonkette Announces "Morning Zoo" Format
John Kerry's "Plan" Causes Surrender of Moqtada al-Sadr's Militia
World Muslim Leaders Apologize for Nick Berg's Beheading
Michael Moore Goes on Lunchtime Manhattan Death-Spree
Milestone: Oliver Willis Posts 400th "Fake News Article" Referencing Britney Spears
Liberal Economists Rue a "New Decade of Greed"
Artificial Insouciance: Maureen Dowd's Word Processor Revolts Against Her Numbing Imbecility
Intelligence Officials Eye Blogs for Tips
They Done Found Us Out, Cletus: Intrepid Internet Detective Figures Out Our Master Plan
Shock: Josh Marshall Almost Mentions Sarin Discovery in Iraq
Leather-Clad Biker Freaks Terrorize Australian Town
When Clinton Was President, Torture Was Cool
What Wonkette Means When She Explains What Tina Brown Means
Wonkette's Stand-Up Act
Wankette HQ Gay-Rumors Du Jour
Here's What's Bugging Me: Goose and Slider
My Own Micah Wright Style Confession of Dishonesty
Outraged "Conservatives" React to the FMA
An On-Line Impression of Dennis Miller Having Sex with a Kodiak Bear
The Story the Rightwing Media Refuses to Report!
Our Lunch with David "Glengarry Glen Ross" Mamet
The House of Love: Paul Krugman
A Michael Moore Mystery (TM)
The Dowd-O-Matic!
Liberal Consistency and Other Myths
Kepler's Laws of Liberal Media Bias
John Kerry-- The Splunge! Candidate
"Divisive" Politics & "Attacks on Patriotism" (very long)
The Donkey ("The Raven" parody)
Powered by
Movable Type 2.64