3970010 schrieb:
Hoping to hear about your BBQ methods over in your part of the country to see if they are any different.
Heh, actually the USA are considered the homeland of BBQing here, and being the overefficient Germans we are, many serious BBQers strive for perfectioning the various cooking methods derived from american sites.
Among the "classics" any decent BBQer here wants to be able to prepare are Pulled Pork, Beef Brisket, the ever-popular Beer Butt Chicken and, of course, Spare/Babyback Ribs. People actually exchange information about where to find a butcher who will provide decent quality meat fashioned in american cuts at reasonable prices, since meat is cut differently over here. Also in great demand are measurement conversion tables.
Same goes for other typical regional BBQ styles such as i.e. Argentinian Asado.
Based on "basics mastery" we experiment, vary and extend from there. Selfmade rubs, brines, marinades and sauces have their own ever growing section in our recipe database.
So one main issue is how to get the basics of american BBQ right. Another is adapting popular and/or typical recipes from Germany and everywhere else to the BBQ pit, smoker, kettle grill, or Dutch Oven. Basically getting stuff right by BBQ means that "normally" is prepared otherwise. We even have a very successful recipe for grilled Black Forest cherry pie.
Speaking of the Dutch Oven: that one also has a huge section and basically counts as mandatory BBQ equipment on these boards. Because what's the point of cooking outdoor when the side dishes are still prepared in the kitchen?
So that's basically the run down on what we're up to on these boards: Authentically preparing regional BBQ specialties from all over the world (with a bit of emphasis on mastering US BBQ classics), preparing dishes in the pit that normally are prepared otherwise, and last not least "freestyle" experimenting.
Bullet-listed like that it all sounds awfully technical, dry and scientific. Like taking classes or something, " Spare Rib Mopping 101".
In fact many peeps here show an outright scientific approach. But it's all good fun nonetheless. Also the discussion can get pretty hot at times - recently some peeps including myself nearly went ballistic on the sense or nonsense of fitting a BBQ kettle with a hinge-joint as opposed to the well-known "slide aside" solutions.
But generally the fun and social aspect of grilling comes first. At least that's what we try to maintain, and most of the time we succeed.
