Canucks and Yankees

[Von Bickley]

Hey Dr. Zack,

Seems like everywhere you go, you're stepping in it. We'll have to get together sometimes and talk BBQ. Here in SC, everywhere you go, you get a different kind of BBQ. Up-Sate gets ketchup base, Midlands gets mustard base, and Low Country get vinegar and red pepper.
If anybody else gives you a hard time, we'll take care of him.

[Dr. Zack Jennings]

In these parts Ketchup and Vinegar are tabbooooo..... The flavor of BBQ should come from dry spices, [Secret crassified recipes] and smoke: Hickory, Apple Wood, Pear or Pecan. In Texas, they use Mesquite but that's what they have.

The tenderness comes from slow cookin' and a constant low temperature. Now ribs require a special trick: Increase the temp from 210 degrees to @ 260 in the third hour to render the fat and get them to tarn loose from the bone. I cook a 4 hour, baby back rib, 1.75 lbs and down. Big ribs ain't gonna win no trophy's.

Good ribs don't need sauce but that's where tomato based recipes belong. Putting tomato based sauces on the meat while it is cooking causes caramelization....... Yuuuuukkkkkkkk.... Puke...spit... drink more beer and move to the next booth. Serve the sauce on the side at the table.... that's OK.

I'm judging the Arkansas State BBQ Championships on March 29th. I'm sure regretting the lost time in my shop but somebody has to do it. And yes Ken these boys do drink massive quantities of beer and generally run around acting ignerent and dressing funny.

[Ian Barley]

Call the rest of 'em what you like - just don't start picking on us limeys.

[Jason Roehl]

Well, shoot, I may as well throw one more into the mix. Be careful how you call me a Hoosier (even though I wasn't born one, I was born in MI). I call Indiana home, and consider myself a Hoosier. If any of you consider a Hoosier to be a dumb, basketball watching hick, then you will have seriously underestimated my mental capacity and put yourself at a grave disadvantage.

And, Bobby Knight is still in the top 5 of all time for coaches (and yes, he does have a temper problem).

Jason

P.S. Dr. Zack, do you care if someone brings beer made in their own American kitchen from a European recipe?!?

I also like caramelized ribs, but not as well as the dry-spiced ones. Just a different one of the 31 flavors.

[Kevin Gerstenecker]

Here is a Dry Rub recipe for Ribs that is really good! I use this Dry Rub when I do Ribs on the Smoker. It works great on the Charcoal and Electric Smokers. (I have used this recipe on both, the Electric Smoker gets them done quicker, but the results are the same.)

Smokin’ Ribs – Dry Rub


4 Cups of Sugar
1 tsp. Ginger
1 tsp. Allspice
1 tsp. Cayenne Pepper
1 tsp. Paprika
1 tsp. Meat Tenderizer
2 tbsp. Onion Powder
2 tbsp. Garlic Powder
2 tbsp. Black Pepper

Mix seasonings well in pan. Rinse 2 slabs of Ribs and pat dry with paper towel. Coat well with seasonings mixture

Smoke approx. 3 – 5 hours. I add Hickory or Mesquite chips to the Charcoal or Heater pan for that good Smoky Flavor.

On the Electric Smoker, check them after 3 hours, they sometimes are close to being done after that period of time. The Charcoal Smoker is not as hot, so it takes a little longer.

[Jim Izat]

I've been both in past days. Born in Canada, spent time growing up in the Northeast. I for one am deeply, deeply offended. But my hurt feelings can be mollified through the consumption of fine BBQ. Ten pounds oughta just about do it. I'll be home all day tomorrow so it'll be no problem for the FedEX man to find me!


Jim Izat

[Craig Howard]

Yankee!?!
As a diehard Red Sox fan, I just can't accept that term. I move that you be expelled from the Creek. ;-)

Craig

[Dr. Zack Jennings]

Enough Already

My apology was sincere. Although I have enjoyed your support, I have learned a few things in my 30+ plus years as a health care provider.

Listen to the patient's chief complaint.... This fellow was and is sincere. Your support is only adding to his pain. I have read this man's postings to the forum and visited his website. He's a good guy, a good woodworker, and a good contributor to this forum.

As much as I may have enjoyed some of your comments, I would much rather have his support in the future. I did offend him and for that I am truly sorry.

Please don't add any more comments. This thread needs pass on to oblivion. I can hear the fat lady singing. It's yesterday's news......

[Howard Rosenberg]

These terms are so benign, I'm mystified by these people's anticipatory sensitivy.
You're not gonna please everyone.
Although, I always thought "Yank" referred to all Americans, not just northeastern ones.
Canuckly Yours,
Howard

[Aaron Koehl]

To all:

At the request of a user, I've stopped this thread, though in
the future, threads will be stopped and/or deleted only if
reported by two or more users.

Without taking sides in the matter, I hope the outcome is
agreeable to all parties involved, as objectively, both sides have
their merits.

Thanks,

_Aaron_

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