Page 18 - April 2022 Barbecue News Magazine

Ardie Davis
aka Remus Powers BBQ Hall of Famer ardiedavis@kc.rr.com
A stick, a potato and a campfire. Anyone can figure out that you won’t get burned if you stab a stick in a potato to cook it over flames and hot coals; likewise, a helping of tender beef, pork or chicken. Is that “true barbecue?”
Ask anyone in the barbecue world, “What is true barbe- cue?” and you’ll get a variety of responses.
Some say, “It’s a matter of opinion.” Opinions range from pure hogmatism: “The only true barbecue is pork barbe- cue!” to “True barbecue is any food cooked with live fire—
no dead fire, mind you—from vegetables to animals!” Some will bumper sticker quip it: “Grill It.” Others are like the ex- cessive talker who explains how, when and where his time- piece was made when you simply ask, “What time is it?” —except in this instance you’ll hear a lengthy history of their meat fires experiences—from campfire potatoes to whole hog and whole beef quarters with an emphasis on where and how it was cooked and how delicious it was: “You shoulda’ been there!” And that’s only the introduc- tion. Stay tuned for pits, spits, woods, charcoal, marinades, brines, rubs, sauces, meats, flavors, gadgets, cookers, pits and pitmasters, plus loads of advice. If you’re patient, you may learn some tips to improve your game—but at some point, especially in our hurry-up/temporocentric culture, you may give a polite “Thanks, I’ve gotta’ go,” as you won- der if there’s a 12-step support network for excessive talk- ers: “On&OnAnon?”
Although true barbecue is as simple as Fuel, Fire and Food, defining it today is like aiming at a moving target—a target that can move as slowly as a desert terrapin or as fast as a jackrabbit. It slows to the speed of a terrapin when side- tracked with talk about the origin of the word “barbecue” or where and when the barbecue method of cooking began— much of which is shrouded in speculation, mystery and myth. It moves faster than a jackrabbit when new school meets old school.
By now, if you haven’t already lost patience with where this discussion is going, you have put “True” and “April” to- gether. Although “True Barbecue” is a fascinating topic to the barbecue faithful, defining it to everyone’s satisfaction is an “April Fool’s” errand. Please be foolish responsibly.
Happy April!
True Barbecue
PR Series Smokers Handmade in Lancaster County, PA
Smoking Pork Ribs With Optional
Rib Rack
PR60T
MeadowCreekBBQ.com
“I cook whole hogs on it but I also treat it like an offset smoker. It turns out amazing brisket, ribs, and anything else we think of.” —Chris Bush, PR60 owner
BarbecueNews.com - 18
APRIL 2022