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The Library => The SGA => Topic started by: Tarheel on September 22, 2011, 06:33:46 PM
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And I think that he's lost every vote in the state until he can do some explaining. I considered posting this in the culinary forum as southern bbq is as volitile a topic as...well...legalized marijuana...or abortion...or gay marriage...or DADT; but considering that it seemed better to post it here.
This is an exerpt from the Charlotte Observer, all emphasis is my own:
Rick Perry: N.C. barbecue is worse than road kill
BY Rob Christensen
Posted: Thursday, Sep. 22, 2011
If Republican presidential candidate Rick Perry ever campaigns in Eastern North Carolina, he may have some explaining to do.
According to "Holy Smoke: The Big Book of North Carolina Barbecue," in 1992 when Perry was a promising Texas politician but not yet governor, he tried some Eastern North Carolina barbecue from King's of Kinston, which was served at the Republican National Convention in Houston.
"I've had road kill that tasted better than that," Perry was quoted as saying.
...
Source:
http://www.charlotteobserver.com/2011/09/22/2628747/nc-bbq-worse-than-road-kill-perry.html#ixzz1Yit7ELN8
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Ummm....they had the shit before his holier than thou state. How many places use nc or Tenn style and how many thrive on that shitty brisket?
Fuck him and his neocon self anyway. Worst debater ever BTW.
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North Carolina has BBQ?
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Ummm....they had the shit before his holier than thou state. How many places use nc or Tenn style and how many thrive on that shitty brisket?
Fuck him and his neocon self anyway. Worst debater ever BTW.
Goddamn you GH, apparently I am going to have to cook you a Brisket so you can taste it in all it's glory.
Anywho, on to Perry. I have to admit, this disappoints me as I am a fan of NC BBQ. The sauce is something else. I love basic vinegar sauce. In lower NC, the mustard sauce is pretty tasty as well.........especially on that shitty Brisket that GH so loves to hate.
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North Carolina has BBQ?
Yeah.
They put slaw on top of it.
Reason enough there to excommunicate them from the South.
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Yeah.
They put slaw on top of it.
Reason enough there to excommunicate them from the South.
Depends on what kind of slaw we are talking here. Mayonnaise or vinegar slaw is grounds to slap the shit out of someone. Mustard slaw or a good hot slaw is ok.
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Yeah.
They put slaw on top of it.
That might be required to cover up the taste of the road kill.
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That might be required to cover up the taste of the road kill.
Yeah.
They put slaw on top of it.
Reason enough there to excommunicate them from the South.
Haters. The both of you.
You know, I was trying to be gentlemanly and not express where Gov. Perry can shove his nasty brisket but I'm in agreeance with GH.
I never have been a fan of the sweet-ass junk y'all have down here in teh Deep South that y'all call BBQ sauce. Or that mayo-based slaw.
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Goddamn you GH, apparently I am going to have to cook you a Brisket so you can taste it in all it's glory.
Anywho, on to Perry. I have to admit, this disappoints me as I am a fan of NC BBQ. The sauce is something else. I love basic vinegar sauce. In lower NC, the mustard sauce is pretty tasty as well.........especially on that shitakety Brisket that GH so loves to hate.
At least someone appreciates good Tarheel cuisine! The basic vinegar sauce and teh mustard sauces (or combinations of them) are the only way to eat real BBQ.
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Depends on what kind of slaw we are talking here. Mayonnaise or vinegar slaw is grounds to slap the shitake out of someone. Mustard slaw or a good hot slaw is ok.
That's good eatin's. But my mother makes a great vinegar slaw too.
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At least someone appreciates good Tarheel cuisine! The basic vinegar sauce and teh mustard sauces (or combinations of them) are the only way to eat real BBQ.
A good Carolina mustard sauce is actually unreal good on brisket. I like it on my BBQ sammy from time to time and like it on my chicken as well.
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At least someone appreciates good Tarheel cuisine! The basic vinegar sauce and teh mustard sauces (or combinations of them) are the only way to eat real BBQ.
Perry is wrong in his comments. Pork is better than brisket by a country mile and then some.
However, some nasty ass runny vinegar and mustard shit has no business being on a properly prepared pork loin. Sani is TOTALLY CORRECT. You may as well be damn Yankees, NORTH Carolina.
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Perry is wrong in his comments. Pork is better than brisket by a country mile and then some.
However, some nasty ass runny vinegar and mustard shitake has no business being on a properly prepared pork loin. Sani is TOTALLY CORRECT. You may as well be damn Yankees, NORTH Carolina.
Y'all don't know what you're talking about and you don't know good BBQ!
You're not the first to call me a damn Yankee (I actually was a damn Yankee this weekend at a Civil War Reenactment...I could feel the hate coming from the audience there to watch our skirmish...it almost hurt my feelings when they clapped and cheered as I and my fellow blue-bellies fell over dead at the end of the battle!)
(I'd put a smiley to show that I'm teasing with you but my smileys have disappeared along with all of the coding and editing functions. Maybe one of the mod gurus will read this...as I'm having to recall functions from memory...)
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Y'all don't know what you're talking about and you don't know good BBQ!
You're not the first to call me a damn Yankee (I actually was a damn Yankee this weekend at a Civil War Reenactment...I could feel the hate coming from the audience there to watch our skirmish...it almost hurt my feelings when they clapped and cheered as I and my fellow blue-bellies fell over dead at the end of the battle!)
(I'd put a smiley to show that I'm teasing with you but my smileys have disappeared along with all of the coding and editing functions. Maybe one of the mod gurus will read this...as I'm having to recall functions from memory...)
Truth is, NC BBQ was the first. And everything else is a derivative of it. Fact.
And yes TW, you are right. Good brisket is decent, and bad brisket is shoe leather. Pork, even when bad, is not bad. That's why I prefer pork over beef. It's a vastly superior, less volatile meat to cook. Brisket has to be cooked slow, long and with an excellent grade/piece of meat. Beef by nature is grainy.
Nonetheless, Perry is a total dickwad for many other reasons.
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damn Yankee
Huh. I thought it was one word... damnyankee.
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Huh. I thought it was one word... damnyankee.
Provincial
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Truth is, NC BBQ was the first. And everything else is a derivitive of it. Fact.
And yes TW, you are right. Good brisket is decentlicious, and bad brisket is shoe leather. Pork, even when bad, is not bad. That's why I prefer pork over beef. It's a vastly superior, less volatile meat to cook. Brisket has to be cooked slow, long and with an excellent grade/piece of meat. Beef by nature is grainy.
Nonetheless, Perry is a total dickwad for many other reasons.
Fixed that highlighted part for you. Not as good as pork, but brisket is my favorite to cook if I am really wanting to step up my game so to speak. If you fuck up any, you fucked up at minimum $40 and if you get wagyu the you just fucked up $100. If I want to drink all day, and still serve some good food, I will cook pork. Pork is way more forgiving.
A lot of people don't realize it, but chicken is hard as hell to cook for a competition. It's like a sponge, you marinade it too long and it taste like marinade not chicken. Too much smoke and it taste like smoke.
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Fixed that highlighted part for you. Not as good as pork, but brisket is my favorite to cook if I am really wanting to step up my game so to speak. If you fuck up any, you fucked up at minimum $40 and if you get wagyu the you just fucked up $100. If I want to drink all day, and still serve some good food, I will cook pork. Pork is way more forgiving.
A lot of people don't realize it, but chicken is hard as hell to cook for a competition. It's like a sponge, you marinade it too long and it taste like marinade not chicken. Too much smoke and it taste like smoke.
Yes, to me chicken is even less forgiving than beef, although I like the taste of it better. One thing beef does have over pork and chicken is the lack of requirement to have to cook it all the way. A burger or steak can be rare, medium, well, etc. Chicken and Pork have to be only well. Unless you want to live in your bathroom for 2-3 days. Rotisserie style/convection is the way to go with chicken. Marinade is a must. In fact, I cooked a whole chicken last night for MNF this way. Shit was falling off teh bonez. A light glaze of Stubb's Honey Pecan over it the last 10 mins.....excellent.
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Rotisserie style/convection is the way to go with chicken. Marinade is a must. In fact, I cooked a whole chicken last night for MNF this way. Shit was falling off teh bonez. A light glaze of Stubb's Honey Pecan over it the last 10 mins.....excellent.
I marinade in zesty Italian for about an 1.5 hours and then take napkins to sop up the excess. I like to leave a little on there as the bonding agent for my rub. Rub it down, throw it on the smoker at 285-300, use 75% to 25% apple and hickory. About 20 minutes before it's ready to take off, I use Blue's Hog Tennessee Red sauce. :vn:
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I marinade in zesty Italian
Yankee.....
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Yankee.....
Wins me money, that is all that counts.
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Wins me money, that is all that counts.
Yankee Food Network judges.....I bet it was "pretty" though. Plating is about 50% of the score, no? :poke:
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Yankee Food Network judges.....I bet it was "pretty" though. Plating is about 50% of the score, no? :poke:
North Alabama KCBS trained judges.
You get scored on Taste, Tenederness and Apperance. You can get a 1 to 9, 9 being perfect, 1 being DQ'd or some really shitty food. You have 6 judges, you then will get a score from each judge in each category. You then multiply each category by a certain number and it comes up with you score. You get to drop the lowest score. The max total points you can score is 180.
EX.
Scores
Judge 1: Taste = 8, Tend = 8, App = 9
Judge 2: Taste = 9, Tend = 7, App = 7
Judge 3: Taste = 8, Tend = 8, App = 8
Judge 4: Taste = 9, Tend = 9, App = 9
Judge 5: Taste = 6, Tend = 6, App = 7
Judge 6: Taste = 7, Tend = 6, App = 9
Taste = Judges Score (2.2858)
Tend = Judges Score (1.1428)
Appearance = Judges Score (.5714)
Get your totals, add them up and drop the lowest score.
J1= 32.5714
J2= 32.5716
J3= 32
J4= 36
J5= 24.5696
J6= 28.0054
You then get to throw out your lowest score and it will give you your total. In this case you throw away Judge 5.
Score: 32.5714 + 32.5716 + 32 + 36 + 28.0054 = 161.1484/180
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North Alabama KCBS trained judges.
You get scored on Taste, Tenederness and Apperance. You can get a 1 to 9, 9 being perfect, 1 being DQ'd or some really shitty food. You have 6 judges, you then will get a score from each judge in each category. You then multiply each category by a certain number and it comes up with you score. You get to drop the lowest score. The max total points you can score is 180.
EX.
Scores
Judge 1: Taste = 8, Tend = 8, App = 9
Judge 2: Taste = 9, Tend = 7, App = 7
Judge 3: Taste = 8, Tend = 8, App = 8
Judge 4: Taste = 9, Tend = 9, App = 9
Judge 5: Taste = 6, Tend = 6, App = 7
Judge 6: Taste = 7, Tend = 6, App = 9
Taste = Judges Score (2.2858)
Tend = Judges Score (1.1428)
Appearance = Judges Score (.5714)
Get your totals, add them up and drop the lowest score.
J1= 32.5714
J2= 32.5716
J3= 32
J4= 36
J5= 24.5696
J6= 28.0054
You then get to throw out your lowest score and it will give you your total. In this case you throw away Judge 5.
Score: 32.5714 + 32.5716 + 32 + 36 + 28.0054 = 161.1484/180
I'm familiar, and thanks for the writeup. Seriously though, I was kiddin ya man.
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I'm familiar, and thanks for the writeup. Seriously though, I was kiddin ya man.
Well goshdamn! I wrote all that shit up and scribble on pencil and paper in my best chicken scratch for nothing?
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http://www.youtube.com/watch?v=BhDhDRvHaGs
I agree with half of what he said.
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Well goshdamn! I wrote all that shit up and scribble on pencil and paper in my best chicken scratch for nothing?
Judge 5 had it out for you. I would have kicked his ass.
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Judge 5 had it out for you. I would have kicked his ass.
PFFFTTTTTTTTTTT......We cook better than that.
If we scored a 6 in two of the categories we would be taking to KCBS reps. Well, depending on how big the event was. The bigger the event, they are supposed to have seasoned judges. Those judges were taught old school and usually start at 8 and work up or down from there. The newer ones who are supposed to work the smaller events until they get their credits up, have been taught to work from 6 and go up from there. Most of the time a 6 is as low as it will get.
Speaking of which, I think this is our last year of competing, we may hit one or two next year, but we are done. My cooking partner's little boy will be starting Tee Ball next year, it's getting way to expensive to buy all the supplies that we need and well it consumes an entire weekend. I may be sharing all my recipes in the Culinary Center before too long.