Bobs Texas barbecue Pattaya

[Bobs_BBQ_and_Grill]

Thanks to everyone, I hope I can continue to provide the foods we miss from home at as close of quality as I can here in Thailand.

 

Bob

[loner w/a boner]

BBQ is the process of cooking the meat.

 

Guess it's "regional" differences. Where I come from, the process of cooking outdoors, if on a grill, is called grilling, or "cooking out". To say, "We're going to have a barbecue." requires bbq sauce. If you were to invite people to a barbeque, when they showed up and saw there was no bbq sauce, they would be very disappointed.

[shygye]

In an effort to clarify the subject, it is necessary to draw a distinction between the roast meat served in North Carolina and elsewhere. They are two different animals. Despite the use of the term in other parts of the country, in North Carolina the word 'barbecue' means roast pork, often the entire pig. While in Kansas City, Texas, Louisiana, and other havens of the art the emphasis is usually on the sauce, in the Tarheel state the phenomena of barbecue revolves as much around the process of cooking the meat as it does the ingredients of the sauce â?? although considerable powder is burned, as we shall see, about just what constitutes authentic North Carolina barbecue sauce.

 

It is impossible to know just how far back the barbecue tradition goes â?? whether it can be traced to the feasting of animist African slaves, the traditional Scottish/Irish Boar Roast, Native American cooking techniques passed along to the first settlers (The earliest colonists in Jamestown and Tidewater Virginia, similar in geography and culture to Northeastern North Carolina, certainly used the technique, and Jamaican natives were observed using a similar technique as far back as 1661) , or to the pirates and sailors who frequented our shores (Interestingly enough, the term buccaneer, a 17th century adventurer or sea robber, comes from the technique, called "boucan" [meaning barbecue], of curing meat by smoking it slowly over a fire, its French practitioners being called "boucaniers." It is not unlikely that the technique was transferred from the Caribbean to eastern North Carolina.) will never be known. It is perhaps a combination of all of them, or a naturally occurring phenomenon, in consideration of the ease with which hogs have been raised in this state. Today North Carolina produces the second highest number of hogs in the country, providing a wide selection of roasting carcasses. What is certain is that the practice has almost always included a slow-roasting process, over a low fire of oak or hickory, which lasts most of the day.

 

The hog roast, or "pig pickin'", is perhaps the heart of North Carolina culinary culture. The process begins in the wee hours of the morning, when one or two stalwart souls (usually men â?? for no particularly good reason pig roasting is an art dominated by men) dress the hog carcass and light the fires. For the last hundred years pigs have been roasted over wood and charcoal fires, but for the last two decades more and more barbecuers have switched to cleaner burning propane flames, which some argue deprive the pork of its traditional smoky flavor. For either method the roasting is almost always done in a "pig cooker", a fuel oil drum which has been sawed in half, welded to an axel and a trailer hitch, and otherwise altered for the purpose. These cookers can get quite elaborate, and almost as much breath is wasted on the merits of particular designs as on the proper way to roast and season the hog. The hog is laid upon the grill over the flame, doused with sauce, the lid is closed, and at that point invariably someone breaks out a bottle.

 

For the remainder of the day the roasting team stands around the big black steel tank and "watches the pig" â?? though little actual watching goes on. Every hour on the hour the lid is raised and the carcass is again liberally doused with sauce, inspected for progress, and then closed up again. The men spend the time between inspections chatting about the news of the day, the weather, sports, politics, and all other subjects that arise from the confluence of roast pork and hard liquor.

[waerth]

I went there on my last Pattaya trip (almost a year now I think) and I must say his Burger sure is good and big (I took one of the bigger ones). Sure worth a go!

 

Waerth

[loner w/a boner]

Dude, you have soooooooo got my mouth watering, lol