Talk:Barbecue

this is completely wrong

Hi, Derek, sorry but you are talking about *grilling*, not genuine barbecue. See the WP article on barbecue for the distinction. Hayford Peirce 02:02, 9 October 2009 (UTC)

First, this belongs in the Religion Workgroup, "best barbecue" being a matter of faith.

I'm not sure I'd call Derek's definition completely wrong, but it does need more emphasis on the transfer of flavorings, during the long cooking process, from the sauce, or indeed the smoke, into the meat. Also, I'm torn about including Korean and Mongolian styles, which I like very much, into barbecue -- they aren't quite grilling but involve fairly fast cooking of thin strips of marinated meat. Chinese roast pork, however, is definitely an oven roasting style.

There could, I suppose, be some tables separating styles -- whether the sauce contains vinegar, mustard, tomato and some other fairly standard variants; "dry" styles such as Memphis rub vs. heavily basted Carolina or Texas; type of wood; if smoke is redirected onto the meat. Howard C. Berkowitz 16:25, 9 October 2009 (UTC)

Yes, I agree with all of the above. And I don't want to get involved in a religious war, either. Could you rewrite the start of the *article*? I did the definition.... Hayford Peirce 17:08, 9 October 2009 (UTC)

Well, you boys have fun, I'm off to eat roast turkey. -Derek Hodges 18:32, 9 October 2009 (UTC)