BillFitzmaurice.info

Now for the Aussie-v-American BBQ review

biggerrigger wrote:Now for the Aussie-v-American BBQ review

It would be irrelevant....he didn't come to Texas.

What do they BBQ in New Hampshire? Crabs? Lobster?

Now, Kansas is getting closer......so, he might have actually smelled some BBQ from there.

biggerrigger wrote:Now for the Aussie-v-American BBQ review

The only differences in NH BBQ;

1) Shrimpless
2) No shealahs in bikinis, and
3) No tinnies ( we drank sophisticated like out of bottles and glasses )

There were of course other aspects to the NH BBQ that more than made up for the lack of above like meeting up with Bill's drummer and good friend of several decades. As for the rest, well what happens on tour must remain on tour. Ya know the rules

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bassmonster wrote:

Bruce Weldy wrote: It would be irrelevant....he didn't come to Texas.

Still irrelevant, he didn't come to Memphis.

While we may disagree on the best BBQ, I'm sure we can agree that it doesn't come from north of the Mason-Dixon line, right?

Bruce Weldy wrote:

bassmonster wrote:

Bruce Weldy wrote: It would be irrelevant....he didn't come to Texas.

Still irrelevant, he didn't come to Memphis.

While we may disagree on the best BBQ, I'm sure we can agree that it doesn't come from north of the Mason-Dixon line, right?

You don't have to be Paula Deen to know how to cook. Now, what the hell is owell?

Bill Fitzmaurice wrote:Now, what the hell is owell?

You mean aaaawl? That's Texas Tea.....Black Gold....you know, the stuff Jed Clampett found.

Bill Fitzmaurice wrote:You don't have to be Paula Deen to know how to cook. Now, what the hell is owell?

Classic!

I must reiterate to all you USA guys - Bill cooks a mean ( absolutely great in other words ) BBQ and it would give the Aussies a good run for their money, with or without the shealahs, shrimps or tinnies.

Funny that no-one has asked about comparison to a kiwi BBQ which is partaken in the country I actually hail from.

Harley wrote: I must reiterate to all you USA guys - Bill cooks a mean ( absolutely great in other words ) BBQ

Actually those meals were grilled, which is what you call it when you cook a steak or burger over the course of six to ten minutes. Barbecue is when you cook ribs over the course of six to ten hours, chicken for three hours. I do that in late summer, when my corn comes in. There's only one way to do corn, and that's to pick it and then immediately cook it. You never boil corn, you butter it, wrap it in foil and put it in your smoker, so that it cooks in butter, not water.

Harley wrote:

Bill Fitzmaurice wrote:You don't have to be Paula Deen to know how to cook. Now, what the hell is owell?

Classic!

I must reiterate to all you USA guys - Bill cooks a mean ( absolutely great in other words ) BBQ and it would give the Aussies a good run for their money, with or without the shealahs, shrimps or tinnies.

Funny that no-one has asked about comparison to a kiwi BBQ which is partaken in the country I actually hail from.

OK, What consists of a great Kiwi BBQ?

Harley wrote:Funny that no-one has asked about comparison to a kiwi BBQ which is partaken in the country I actually hail from.

Which actually is why we didn't do any here. There are 4 guys in town with food trucks that do pretty mean ribs and brisket. The actual local bbq restaurant does the meat well, but there's just not enough smoke for me. Never seen a smoke ring on their brisket.

Actually I do most of the cooking at our house. But like last time, it seems my culinary skills fall through the floor when Harley is here. I don't know why. But Diane redeemed us. We came home from the shop (he had to work for his keep) to home grown grass fed rib eyes, asparagus, baked potatoes, the works. I buy my beef a side at a time from a cousin.

So he at least got some good grillin', if not the bbq.

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LelandCrooks wrote:...to home grown grass fed rib eyes,....

Because 99.9% beef here is grass fed, I'm so used to the taste and definately noticed the difference when I had corn fed beef.

I was taken to an expensive steak restaurant in Atlanta and had a New York cut steak. It had absolutley no pre-treatment because of an allergy I have, so they made sure it was a raw steak before cooking. It was very nice in it's own way but the difference to me is very noticable ( grass fed to corn fed ).

If I had to describe the difference, I would say that grass fed is a gamier taste whereas corn fed is less tangy and thus a bit more bland to me - almost tasting like it's processed in some way ( although it's not ).

Anyhow, I enjoyed ALL my steaks I had there - thanks guys

Bill Fitzmaurice wrote: when my corn comes in. There's only one way to do corn, and that's to pick it and then immediately cook it. You never boil corn, you butter it, wrap it in foil and put it in your smoker, so that it cooks in butter, not water.

Same here - YUMMY!