It is the July 4th weekend! Grills will be fired up. Fireworks will be meted, and meat will be grilled. From the mountains to the prairies, the smell of charcoal smoke will fill the air wafting from the backyards and driveways of white and black, country folk and city folk. And most of them will say they are having a bar-b-que.
As a Georgia born and raised Southerner, I feel it is my duty to step in and correct most of you.
Any outdoor cooking over an open fire, is not a BBQ. It is, simply, and rightly, and deliciously "grilling" or "cooking out". I recall some years ago a few friends of mine - transplants from Ohio - invited me over to their house, a 3rd story walk-up condo, for a "BBQ". When I arrived, carrying a big gallon of freshly made sweetea [sic], I discovered that they were cooking hot dogs on a grill. My friends, that is not a BBQ.
A true BBQ involves cuts of meat slowly, and I mean SLOWLY, cooked over low heat with a balanced dose of hardwood smoke. One cannot BBQ a hot dog or hamburger. There is no such thing as a BBQ pork chop, and you will never ever have a BBQ steak.
BBQ is never wet. BBQ is dry. Spices are rubbed onto the meat (brisket, ribs, pork butt or shoulder only - chicken, while best cooked the BBQ way, can't be true BBQ - don't argue with me - you won't win), and the rubbed meat sits for at least a half day absorbing those spices.
A fire is started with hardwood or hardwood charcoal. That stuff that comes out of the bag at the grocery store should only be used as the base for the fire, on which you will put hardwood. No BBQ fire is lit with lighter fluid. In fact, no good grill fire should be lit with that crap either. I will go far as to say that lighter fluids are only used by people who can't build a fire in a fireplace without a gas starter and use a camp stove to cook hot dogs when (if) they go camping.
The rubbed meat is put on the part of the grill that doesn't have fire under it, and slowly -- slowly -- s l o w l y cooked. (A person who can cook good BBQ will be a great lover because she/he understands the importance of a good rub and cooking slow.) The hardwood is a matter of preference, but mesquite should be avoided for authentic Southern or even Kansas BBQ. Hickory, oak, pecan, even apple, are my favorite hardwoods for BBQ.
Well BBQed meat will be dark on the outside and have a sub-layer of pinkish meat just under the outside. That's the smoke ring. If someone serves you unchopped BBQ that doesn't have that pink ring, it isn't BBQ. It may taste good, and have a good sauce, but it isn't BBQ. That ring only happens when the meat is slowly cooked and smoked.
BBQ should be good without adding sauce, but BBQ will be GREAT with a good sauce. The arguments can be made over mustard-based sauces versus tomato based sauces, sweet sauce versus hot sauce. I won't venture into that debate; however, I will say that most mega-mart pre-bottled sauces are horrid. Avoid anything from Kraft or Hellmans or Heinz. If you must buy a sauce, look for the boutique or specialty sauces. Bone Sucking Sauce and Stubb's Sauce are two of my favorites. No matter what sauce you prefer, it should go onto the meat last! Yes, you can baste with the sauce, but you do that near the end of the cooking.
So now that you've cooked your BBQ the right way, you have to eat it the right way. Under no circumstances should wine be served with BBQ. The only alcoholic beverage suitable for BBQ is beer, and though it pains me to say, the only suitable beer with BBQ is a pale lager. Dark beers and BBQ don't mix. But the best drink to have with BBQ is sweetea - one word. There is no substitute.
For side dishes, cole slaw, baked beans, corn on the cob, even mac & cheese, are perfect. The best side dish is Brunswick stew, or just "stew". The perfect stew is another entry itself, but if you have to use a spoon to eat it, don't bother.
The only music suitable for BBQ is blues or country, or a hybrid.
If you don't want to venture into the hallowed ground of cooking your own BBQ (and I can't blame you for that!), and are going to buy it from a BBQ joint, remember this, if there isn't the smell of real wood smoke coming from the place, it isn't real BBQ. There are a number of so-called BBQ places around Georgia that don't even have a fire box. They simply roast or grill the meat, then drown it in sauce. Blech!
Best BBQ I've had in Georgia (in no particular order):
- Fat Matt's Rib Shack, Atlanta - great ribs and blues!
- Amos's, Ball Ground - a converted old small country house. They have a mountain of hardwood in front of the place. The fried apple sticks are really good.
- Sconyers, Augusta - they don't serve stew, but they have a hash dish that angels sing about. Order a regular plate. Even I, a large guy, couldn't finish the regular plate.
- Slopes, yeah, a chain - they may be a franchise, but they cook a good BBQ.
- Col. Poole's, Ellijay - that's the place with the pigs everywhere. So far, the best BBQ I've had in Georgia.
- Some road-side place, Eastman - I wish this place had a name and a location. It was this old black man serving BBQ pork sandwiches from his big smoker in an empty lot off the side of a country highway. $3 got me a big sandwich, home-made sauce, and large sweetea. He said he "jest goes ever-where I is allowed to set up."
Have great weekend - and have some good BBQ!