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| JULY 2008 THIRD THURSDAY: BBQ Battle! |
Across the United States, there is great debate on the definition of
BARBEQUE. Texans claim it's beef or nothing. Kansas City is all about
the ribs. North Carolinians love a good pig pickin'. In Chicago, show 'em
BARBEQUE. Texans claim it's beef or nothing. Kansas City is all about
the ribs. North Carolinians love a good pig pickin'. In Chicago, show 'em
the sausages.
We can't even agree on the origin of
the word, let alone the cooking
method (more on that later!), but for
our July 2008 Third Thursday, we
set out to find our hands-down
favorite, finger-lickin' good, ultimate
example of BARBEQUE at Where
We Live's first BBQ Battle, hosted
by Joan Lombardi!
July 17, 2008 was a BEAUTIFUL
night around the Lombardis' pool
We can't even agree on the origin of
the word, let alone the cooking
method (more on that later!), but for
our July 2008 Third Thursday, we
set out to find our hands-down
favorite, finger-lickin' good, ultimate
example of BARBEQUE at Where
We Live's first BBQ Battle, hosted
by Joan Lombardi!
July 17, 2008 was a BEAUTIFUL
night around the Lombardis' pool
| The History of Barbeque |
BARBEQUE (per Merriam-Webster Online)
Main Entry: barbecue
Variant(s): also bar·be·que
Function: noun
Etymology: American Spanish barbacoa framework for supporting meat
over a fire, probably from Taino
Date: 1709
1 a: a large animal (as a steer) roasted whole or split over an open fire
or a fire in a pit b: barbecued food <eat barbecue>
2: a social gathering especially in the open air at which barbecued food
is eaten
3: an often portable fireplace over which meat and fish are roasted
Really? I mean, I know we easily proved number 2. And number 3 was
in evidence. But consider the following assertions, gathered from sources
too numerous (or was that dubious?) to name:
"Barbeque is NOT grilling!!! Cooking over an open flame is
GRILLING! To truly barbeque, there must be slooooow cooking over
indirect heat, and there MUST be sauce!"
"Don't talk to me about cooking with gas! REAL barbeque means
cooking for a really long time over wood, or charcoal if you must."
"BBQ started in the American West, when cowboys weren't allowed to
eat the good meat. They got the tough, disposable cuts, like brisket, and
they would cook it for 5-7 hours in the low heat of a campfire."
"Barbeque is a real Southern phenomenon! All you need is a pork
shoulder and a pit.....we've been cooking this way since the first settlers
landed at Jamestown!"
"However you cook it, give me a nice, tangy vinegar sauce! No
tomatoes here!"
"OOOOH, nothing says barbeque like a sweet, thick, spicy, tomato-y
sauce!"
"Do you like your burgers rare, medium or well-done?"
See what I mean?? And don't get me started on the origin of the word
BARBEQUE. Consider the following:
Barbeque: from the French, barbe-a-que, which means "from snout to
tail."
Barbeque: from the West Indian, barbacoa, which denotes a method of
slow-cooking meat over hot coals.
Barbeque: orig. Guyana, derived from the name of an indigenous tribe
that spit-roasted captured enemies (!!!)
Barbeque: from a nineteenth century advertisement for a combination
whiskey bar, beer hall, pool hall and purveyor of roast pig.....the
BAR-BEER-CUE-PIG (Get it?? GET IT????)
Main Entry: barbecue
Variant(s): also bar·be·que
Function: noun
Etymology: American Spanish barbacoa framework for supporting meat
over a fire, probably from Taino
Date: 1709
1 a: a large animal (as a steer) roasted whole or split over an open fire
or a fire in a pit b: barbecued food <eat barbecue>
2: a social gathering especially in the open air at which barbecued food
is eaten
3: an often portable fireplace over which meat and fish are roasted
Really? I mean, I know we easily proved number 2. And number 3 was
in evidence. But consider the following assertions, gathered from sources
too numerous (or was that dubious?) to name:
"Barbeque is NOT grilling!!! Cooking over an open flame is
GRILLING! To truly barbeque, there must be slooooow cooking over
indirect heat, and there MUST be sauce!"
"Don't talk to me about cooking with gas! REAL barbeque means
cooking for a really long time over wood, or charcoal if you must."
"BBQ started in the American West, when cowboys weren't allowed to
eat the good meat. They got the tough, disposable cuts, like brisket, and
they would cook it for 5-7 hours in the low heat of a campfire."
"Barbeque is a real Southern phenomenon! All you need is a pork
shoulder and a pit.....we've been cooking this way since the first settlers
landed at Jamestown!"
"However you cook it, give me a nice, tangy vinegar sauce! No
tomatoes here!"
"OOOOH, nothing says barbeque like a sweet, thick, spicy, tomato-y
sauce!"
"Do you like your burgers rare, medium or well-done?"
See what I mean?? And don't get me started on the origin of the word
BARBEQUE. Consider the following:
Barbeque: from the French, barbe-a-que, which means "from snout to
tail."
Barbeque: from the West Indian, barbacoa, which denotes a method of
slow-cooking meat over hot coals.
Barbeque: orig. Guyana, derived from the name of an indigenous tribe
that spit-roasted captured enemies (!!!)
Barbeque: from a nineteenth century advertisement for a combination
whiskey bar, beer hall, pool hall and purveyor of roast pig.....the
BAR-BEER-CUE-PIG (Get it?? GET IT????)
North Carolina. We had pork chops with a sweet and savory sauce, and
bratwurst soaked in beer in the classic Chicago style. Coney Island hot
dogs with spicy mustard, perfectly seasoned sliders on the best kind of
squishy white dinner rolls. Spicy coleslaw with a vinegar dressing, and
baked beans like you've never had before, chock full of ground meat and
bacon and green peppers. We even had BBQ chicken pizza!!
bratwurst soaked in beer in the classic Chicago style. Coney Island hot
dogs with spicy mustard, perfectly seasoned sliders on the best kind of
squishy white dinner rolls. Spicy coleslaw with a vinegar dressing, and
baked beans like you've never had before, chock full of ground meat and
bacon and green peppers. We even had BBQ chicken pizza!!
Hungry Third Thursday-ers make their
way down an impressively loaded down
buffet that featured over a dozen
different takes on the ultimate BBQ!
way down an impressively loaded down
buffet that featured over a dozen
different takes on the ultimate BBQ!
(especially notable since so many outdoor evening
activities have gotten rained out of late!) The grill
was fired up, the kids (and not a few adults) were
splashing, and mouths were watering as the food kept
on arriving! There was an AMAZING variety, but
first, a bit more of that history I was taking about
earlier.....
activities have gotten rained out of late!) The grill
was fired up, the kids (and not a few adults) were
splashing, and mouths were watering as the food kept
on arriving! There was an AMAZING variety, but
first, a bit more of that history I was taking about
earlier.....
Honestly, I'm still in a total food coma.
There was. SO. Much. Food!! We
had ribs, slow-cooked until the sauce
was like candy. We had Kickin'
Chicken, grilled with a spice rub that
kept you going back for one more taste
after one more taste, trying to figure out
what was in it. We had two kinds of
pulled pork, juicy and savory and so
There was. SO. Much. Food!! We
had ribs, slow-cooked until the sauce
was like candy. We had Kickin'
Chicken, grilled with a spice rub that
kept you going back for one more taste
after one more taste, trying to figure out
what was in it. We had two kinds of
pulled pork, juicy and savory and so
The tasting begins! (click to enlarge)
Hostess Joan Lombardi presents her
brother-in-law Frank with a lovely apron
as she bestows the honor of Best BBQ-er
upon him.
brother-in-law Frank with a lovely apron
as she bestows the honor of Best BBQ-er
upon him.
The crowd gathers....
(click to enlarge)
(click to enlarge)
| The BBQ Battle!! |
After everyone had a chance to taste...
and taste....and TASTE, Joan polled
the crowd and determined that the
best, the ultimate, the most-favorite
dish of the night was the bbq chicken
wings prepared by Frank Lombardi!
Congratulations, Frank, bragging rights
are all yours....at least until next year!!
and taste....and TASTE, Joan polled
the crowd and determined that the
best, the ultimate, the most-favorite
dish of the night was the bbq chicken
wings prepared by Frank Lombardi!
Congratulations, Frank, bragging rights
are all yours....at least until next year!!
to Sherry Stocks for all of her behind-the-scenes efforts!! It was a
fantastic evening, and one we definitely hope to repeat next year!!
Thanks also to everyone who came out and shared their favorite
barbeque! EVERYTHING was DELICIOUS!!
Hope to see all next month!
fantastic evening, and one we definitely hope to repeat next year!!
Thanks also to everyone who came out and shared their favorite
barbeque! EVERYTHING was DELICIOUS!!
Hope to see all next month!
Thanks to Joan & Richard Lombardi
for extending such warm hospitality, and