Names of trees

Okrafarmer · October 25, 2012, 09:04:03 PM

So you see, this thread has quickly turned from the nomenclature of trees, to the nomenclature of food. ;D

WDH · October 25, 2012, 09:41:52 PM

Quote from: Dodgy Loner on October 25, 2012, 03:35:44 PM
Rule #1:
Barbecue is the meat. Usually it's pork - a whole hog, a pork shoulder, or pork ribs - but it can be beef brisket if you're in Texas or alternatively, chicken (usually chicken halves, skin-on), throughout the South. Hamburgers, hot dogs, chicken breasts, pork chops, etc. are not barbecue.

Is there a test? :D

See above. If it is chicken, it is not called BBQ, it is called BBQ Chicken. If it is just BBQ, then it is pork most everywhere except Texas, where it is usually beef.

Okrafarmer · October 25, 2012, 09:47:41 PM

Thanks, WDH, that was what I was thinking. I mean, you know, in the South. Up in Yankland, there's still the old "What is this barbecue substance of which you speak" thing going on.

WDH · October 25, 2012, 09:57:30 PM

I think that I can settle this for the Forum at least.

We have a PIG ROAST, not a PIG BARBEQUE. When we are done roasting and pulling apart the pork, we have BARBEQUE.

isawlogs · October 25, 2012, 11:46:51 PM

Know what I think.... I think you southern boys are having too much distilled gr..ts, thats what I tink. ;D :D :D

Okrafarmer · October 26, 2012, 12:23:52 AM

So-- what do you like to eat in Quebec, Marcel? Besides maple syrup.

isawlogs · October 26, 2012, 12:39:00 AM

Well at the moment in time , I am sorta stuck with more plant food then I normaly care for... That being said, normaly meat and taters can go a lonnnng way around here. We raised our meat, and got wild game to mix, This is where poutine was invented, wich is home made fries, cheese curds ( must be skeeky kind ) and this is topped off with a thick brown beef sauce. It sticks to the ribs some, but man is it good. Pork is probably very high on per capita intake... mostly as oven baked roast, or fried. Atlantic samon and white fish are on the top of fish , as is speckle trout. Myself I prefer white fish and walley a close runner up, salmon needs be smoked and sweetined up with maple sitop while on da smoker. Deer season is opening a few weekends from now, I aim on getting me a vegetarian for my plant like diet.

SwampDonkey · October 26, 2012, 04:27:20 AM

Keep in mind, Marcel is not used to wild Atlantic Salmon. I can't eat the farmed stuff, tastes like mud. :D ;) "Sweetened up", that's funny. :D Marcel, you need to take a trip over on the Gaspé and those folks will fix you up proper with some salmon. Especially the town of Gaspé or head on down toward Campleton, NB to fish the Restigouche on the Quebec side. ;) When you taste the wild stuff you will never eat that farm stuff again. I wish I had some fresh pan fried trout right now. Fried trout and pancakes, I've ate a truck load. :D I put the little é on there because that's the way it is, eh. ;)

thecfarm · October 26, 2012, 08:24:25 AM

Might just as well keep derailing this thread too. :D When I get my grill or grills going I invite my friends over for A barbeque, not barbeque.

Dodgy Loner · October 26, 2012, 09:43:47 AM

Quote from: WDH on October 25, 2012, 09:41:52 PM
If it is chicken, it is not called BBQ, it is called BBQ Chicken. If it is just BBQ, then it is pork most everywhere except Texas, where it is usually beef.

That's a fine distinction that I forgot to make. Thanks for pointing that out, Danny.

Well I'm glad we're all in agreement here. Yep, every one of us :D