American style BBQ is a top 5 world cuisine.
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Date: April 28th, 2019 9:51 PM Author: Galvanic new version
Here is a video of North Korean refugees eating American BBQ:
https://youtu.be/T0TYCEXmi90
(http://www.autoadmit.com/thread.php?thread_id=4250987&forum_id=2],#38157038) |
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Date: April 28th, 2019 10:16 PM Author: vigorous carnelian ceo
betting it was pretty bad. went to a couple places in the UK that were terrible as well. hell, vast swathes of the US are dead BBQ zones. Los Angeles, for instance, until recently had one good spot in Compton (Bludsoes).
it's a combination of issues:
- bbq pitmasters are generally not sophisticated enough to market and expand something like this globally
- meat is very expensive in europe and asia
- no existing infrastructure. imagine trying to find a reliable supply of hickory or oak in thailand (making it up)
(http://www.autoadmit.com/thread.php?thread_id=4250987&forum_id=2],#38157100) |
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Date: April 29th, 2019 1:34 PM Author: lavender beady-eyed market
it takes an enormous amount of wood to cook effectively. i helped cook 300lb of ribs and 150 chickens last week. we used two truck beds full of mature and seasoned pecan.
it takes 3 hours minimum to cook it properly. at 230-250.
we only had 4 proper hands that day and it was tough even with the meat being pre-seasoned and the wood pre-split.
you can go to a real BBQ style place in Texas and look in the back, they have stacks and stacks of wood plus a huge pre-cook pit to burn off the wood to make coals, plus a HUGE rack to set the meat in.
i dont even know what wood you would use up north to do this with. oak? ehh its not as good, hickory maybe?
(http://www.autoadmit.com/thread.php?thread_id=4250987&forum_id=2],#38160206) |
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Date: April 29th, 2019 2:09 PM Author: lavender beady-eyed market
i have seen proper (Texas-style) bbq in 4 places:
(1) at home, whether for parties or whatever, its done by a guy(s) for his group, etc, no profit motive.
(2) charities/churches, etc, its done by a big group with no profit motive
(3) competitions
(4) special bbq-places, they usually serve meat starting at like 1130 until "out" which might be 1230 or 1. they have tons of workers but are done by 2-3 everyday. probably start at 5-6.
you can make the Rudy's style stuff on a regular schedule but i suspect its not "authentic" hell i think the korean show above is in a Rudy's which has obviously somehow "franchised" the taste, if not the process.
(http://www.autoadmit.com/thread.php?thread_id=4250987&forum_id=2],#38160371)
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Date: April 28th, 2019 9:54 PM Author: Doobsian peach abode
100% tcr
Carolina Mustard BBQ potus all time goat sauce
(http://www.autoadmit.com/thread.php?thread_id=4250987&forum_id=2],#38157045) |
Date: April 29th, 2019 3:26 AM Author: Charismatic puppy church building
go back to food network mr. fieri.
smoked meat is cr but most places, even well reviewed hole in the wall places fag it up with too much sugar and vinegar. i don't want to pour maple syrup on meat, leave that for the "chicken n waffles" crowd
(http://www.autoadmit.com/thread.php?thread_id=4250987&forum_id=2],#38158259) |
Date: April 29th, 2019 2:23 PM Author: Motley clear brunch giraffe
Just control-F'ed "memphis" and "dry" and got nothing.
You faggots should kill yourselves.
(http://www.autoadmit.com/thread.php?thread_id=4250987&forum_id=2],#38160426) |
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