Catsup is a veggie too...
Corn dogs, Hot sauce and Hash browns all contain veg
Looks really good AO...especially those ribs. I like mine with a little more bark on them.
edit: looks like plenty of veggies to me.
I think the answer would be both. Soul food for example is directly descended from slave cooking. But the real origin of BBQ in the US was to slow roast tough cuts of meat so poverty was definitely at its roots. This wiki is actually really well written and informative;
Barbecue in the United States - Wikipedia
Often the way that the best cuisines develop as I said earlier. Either way, I'm a fan of quality US food. I know it gets a lot of stick - and eating in the States can be very unhealthy - but it can be very very good in my experience.
On a related note, I was chatitng with my cousin a few hours ago in Texas and her husband had some meat on the grill next to the pool.
Food fucking porn, right there. Low and slow. As good as anything you'll find the world over.
That is the key word there. Quality. Lots of processed crap in the American food supply chain. People on the coasts eat healthier than those in the south and interior of the country. That said when I find a good local BBQ place it is like gold but it is not for daily consumption.
Truer words have not been spoken.
Yep the trend its true on both sides of the Atlantic. Both countries are cooking a lot less in their households. Lots of takeout and frozen microwave meals as you mentioned. I am hoping that during this lockdown that people are taking the time to cook some fresh meals but sadly I fear many are not.
Originally Posted by Storekeeper
Finally got a fairly nice weather day again so time for some outdoor cooking. Had half a boneless pork loin hanging around, so sliced it into some fairly thick chops...
Put some rub on them this morning and into a ziplock bag all day.
Took them out of fridge to warm to room temp and cleaned up some taters. Two sweet potatoes and one regular potato for the grandson.
Slapped em on the grill with the potatoes on the top rack with the little smoker device. Those little end pieces at front right of grill were chef's samplers while grilling.
Was going to take a pic of the whole platter of chops when done but I forgot. Here's my first chop on the plate with sweet tater(with required butter and brown sugar) and corn.
Three chops left for later.
I had another of the smaller chops after my first and I'm full as a tick. Damned tasty it was...
nice work- nothing better than grilling in spring.
^Yeah its always nice to get out after winter. This spring has been an adventure though. Warms up for a day or two then back to cold and rainy. Last week there was even a possibility of snow. Makes it hard to plan anything.
Looks good but i always avoid loin, not enough fat and gets dry easily
In my old place, myself and the neighbour always did a BBQ toward the end January, come rain, snow or whatever. I always got a couple of cheap fatty burgers and left them to cremate just for the smell. We usually ate inside but it just used to crack us up knowing the smell of BBQ was drifting around and people thinking wtf.
Smoked a whole chicken and some potatoes today.
Out of the smoker.
On my plate.
Does the chicken end up rubbery?
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