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Bama Barbecue from a TX Perspective
Posted on 3/18/15 at 1:27 pm
Posted on 3/18/15 at 1:27 pm
Interesting article for BBQ aficionados.
Year of Alabama BBQ
quote:
Another hallmark of Alabama-style barbecue is using a live hickory fire directly under the meat. If a joint is working with a brick pit, chances are that they’re cooking with direct heat. They don’t burn the wood down to coals before adding it to the pit like they do in the Texas Hill Country. They just throw another log into the fire below the cooking grate. Instead of smoking for six or eight hours, a big rack of spare ribs in Alabama might get done in 45 minutes. Willie Gardner at the original Dreamland Bar-B-Que (1958) in Tuscaloosa says his target is about an hour.
Year of Alabama BBQ
3
Posted on 3/18/15 at 3:21 pm to AlwysATgr
Original Dreamland is the only BBQ I've had in Alabama. Wasn't impressed.
Posted on 3/18/15 at 4:16 pm to AlwysATgr
quote:
. Any concise list of geographical barbecue styles or sauce variations will likely single out the white sauce, but boiling down an entire state’s contribution to barbecue to this signature item is kind of like believing Texas barbecue is smoked meat on butcher paper from a Central Texas meat market
That's what texas Q is to me... This site now has my attention.
And that north Alabama white sawce
Posted on 3/18/15 at 5:04 pm to AlwysATgr
quote:
live hickory fire directly under the meat.
quote:
cooking with direct heat
quote:
spare ribs in Alabama might get done in 45 minutes.
They are grilling not BBQing.
"Barbecue (also barbeque, BBQ and barby/barbies) is a cooking method and apparatus. While there is a vast degree of variation and overlap in terminology and method surrounding this form of cooking, the generally accepted difference between barbecue and grilling is in the cooking time and type of heat used: grilling is generally done "hot and fast" over direct heat from low-smoke fuels (with the flame contacting the meat itself), while barbecuing is usually done "low and slow" over indirect heat from high-smoke fuels (with the flame not contacting the meat directly)."
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