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#3286367 - 07/09/13 09:43 AM Desperately Seeking Great Authentic BBQ
WMAn
8 Point


Registered: 11/05/10
Posts: 1193
Loc: Williamson County

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On the last episode of America's Test Kitchen Radio, Christopher Kimble interviewed Robb Walsh author of Barbecue Crossroads on the history and current state of barbecue. You can listen here:

http://www.americastestkitchen.com/radio/program/detail.php?docid=42836

The interview can be found from minutes 18:30 to 30:00.

When asked what to look for in a barbecue restaurant, Robb's immediate reply was wood and then ash to make sure the wood is used and not just for show.
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#3286419 - 07/09/13 10:40 AM Re: Desperately Seeking Great Authentic BBQ [Re: WMAn]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6602
Loc: Shelby County, TN

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Authentic BBQ does not exist. What is Authentic in TX is foreign in South Carolina.

...but I would agree that all BBQ involved wood in some form. I am partial to pecan.
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#3286733 - 07/09/13 04:38 PM Re: Desperately Seeking Great Authentic BBQ [Re: BamaProud]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9506
Loc: Memphis

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"We have figured out a way to turn BBQ into fast food"

Yuuup.
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#3286803 - 07/09/13 06:19 PM Re: Desperately Seeking Great Authentic BBQ [Re: TAFKAP]
redblood
16 Point


Registered: 01/22/06
Posts: 14550
Loc: Lewisburg

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man, i never realized eating bbq was so complicated.
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#3286833 - 07/09/13 06:48 PM Re: Desperately Seeking Great Authentic BBQ [Re: redblood]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12647
Loc: Tennessee

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Pretty interesting. I like the part about "artisan" BBQ. That's what I am looking for. Take Helen Turner, for example. In the age of "secret" sauce, injecting, and high tech BBQing, arguably the finest BBQ in West TN (which means the whole state of TN to all you infidels), is prepared with nothing more than a salt rub. It's all in the craft of smoking and anything beyond that is a gimmick. Gimmicks come and go, but, in the end, people crave (need) authenticity and end up returning to the roots. That is why artisan BBQ is making a comeback. That is why you can't find a Oklahoka Joe's side by side smoker in stock this time of year. That's why you wait in line for 3 hours at Franklin's in Austin. It is unique. It is done right.
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Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3286849 - 07/09/13 07:07 PM Re: Desperately Seeking Great Authentic BBQ [Re: Poser]
Twinshooter
10 Point


Registered: 10/12/01
Posts: 4310
Loc: Collierville, TN. USA

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I visit Franklin at least every two weeks, good stuff.
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#3287133 - 07/10/13 07:15 AM Re: Desperately Seeking Great Authentic BBQ [Re: Twinshooter]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12647
Loc: Tennessee

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I summarized the interview as part of a blog post. I'm going to order his book today -looks good.

http://gocarnivore.com/2013/07/10/authentic-bbq-smoked-venison-shoulder-lard/
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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