The 25 Undeniable BBQ Truths

Earlier today as I was spending a little time on HootSuite managing my Twitter account I came across a Tweet from @ManUpTexasBBQ about a recent post on his blog.  The Tweet and blog post concerned a recent stop at a Lampasas, Texas BBQ restaurant and the possible use of a microwave to warm-up  BBQ sandwiches.

This one simple Tweet got me to thinking.  What are the 25 Undeniable BBQ Truths?  Certainly “No microwaves in BBQ restaurants” must be considered one of them.  Right?  So, the BBQ Grail is out to find out what are the 25 Undeniable BBQ Truths?

Leave a comment below for you nomination.  One Truth per comment, please.  This is serious stuff, so give it some thought.  You’re truth can be about restaurants, backyard grilling/BBQ or even competition cooking.  What’s YOUR undeniable BBQ truth?

On July 17th  I’ll set up a poll with all the nominations.  If you’ve submitted the #1 Truth you’ll win a prize.  I don’t know what the prize will be yet, but you’ll get something.

86 Comments on The 25 Undeniable BBQ Truths

  1. Truth 1 – Lighter Fluid should be banned and never, ever, ever used to start anything other a camp fire.

  2. If you’re lookin’, you ain’t cookin’!

  3. roadwhore bbq // June 27, 2011 at 4:52 pm //

    Good BBQ Is done when it is done, you can’t hurry good Que!

  4. Hot Dogs and Hamburgers are not BBQ.

  5. 2. Barbecue does not come from a crock pot. Ever!

  6. Barry "CB" Martin // June 27, 2011 at 5:38 pm //

    There is no “C” in barbeque.

    Describing good Barbeque is a subjective matter, but there is no debate about what GREAT Barbeque is…quality meat pork, beef, lamb, goat, chicken cooked over Low 225°F heat + moist clean (blue) wood smoke + time. If I don’t smell smoke when I walk into your cooking area – it ain’t really BBQ.

  7. In the competition BBQ world, chicken is the shortest cook yet the most difficult to master consistently.

  8. You cannot get bbq without burning wood.

  9. Your own barbecue will ALWAYS be better than your neighbors.

  10. It’s not flavor, it’s old stale grease. Clean grates make better BBQ.

  11. BBQ is all about the meat. Good sauce can’t fix bad BBQ

  12. It’s DONE when it’s DONE and NOT BEFORE!!!!

  13. Time and Temp are meaningless compared to Tenderness.

  14. Jason jtfisher63 // June 27, 2011 at 7:35 pm //

    Liquid smoke should never be used in real bbq and if added to meat does not constitute bbq.

  15. Jason jtfisher63 // June 27, 2011 at 7:36 pm //

    Adding bbq sauce to steamed/baked meat does not make it bbq.

  16. Jason jtfisher63 // June 27, 2011 at 7:39 pm //

    Making good, I mean real good bbq, isn’t as easy as one would think.

  17. Jason jtfisher63 // June 27, 2011 at 7:40 pm //

    Buying expensive cooking equipment doesn’t automatically produce good bbq.

  18. Jason jtfisher63 // June 27, 2011 at 7:42 pm //

    No matter how he cooked it, your dads bbq when you were a kid will always be the best you ever had.

  19. Jason jtfisher63 // June 27, 2011 at 7:43 pm //

    There is such a thing as too much smoke.

  20. Jason jtfisher63 // June 27, 2011 at 7:49 pm //

    The best and worst bbq can be produced in the same pit, it’s the cook not the pit.

  21. Good sides are important

  22. 1. There is grilling, there is barbeque, they are not the same.
    2. There are few things that feel better than hearing folks rave about the BBQ you cooked.
    3. Nobody really knows where it came from, but, everyone thinks they know what it is.

  23. Smiter Q // June 27, 2011 at 10:47 pm //

    LP is not the same as cooking with a live fire.

  24. Perfect RIBS do not come from a pot of boiling water!

  25. A BBQ restaurant must have the presence of smoke before I’ll stop and try it.

  26. Multiple trips are required in judging the quality of a BBQ establishment.

  27. 1. BBQ is more than tossing a piece of meat on fire. Starts with the preparation to the cooking, to the eating…

    2. BBQ has different meanings based off where you live. Traditional BBQ in the U.S. is low and slow (Ribs, Brisket, Pulled Pork, Chicken), but different regions in the United States have different definitions.

  28. The most important ingredient in good BBQ is the love for BBQ

  29. Savor the journey not the results.

  30. With both BBQ and grilling, ‘Simplicity is King.’

  31. BBQ is about good food, good friends, and good times.

  32. Gabe Brannan // June 28, 2011 at 11:17 am //

    BBQ is enjoyed under the sun but smoked under the moon.

  33. BBQ is low and slow

  34. Sauce does not BBQ make.

  35. Some people can cook better BBQ in a trash can than others with a $20k pit. The real secret is to just GET OUT THERE AND TRY!!!

  36. Hance Patrick // June 28, 2011 at 2:43 pm //

    Chicken Ain’t BBQ. It can be cooked low and slow and thereby barbecued, but it’s not barbecue.

  37. Hance Patrick // June 28, 2011 at 2:46 pm //

    Sweet Blue -> Barbecue

  38. Greg Prothero // June 28, 2011 at 5:20 pm //

    You can critique all you want but remember, the worst BBQ you ever ate, is someones favorite.

  39. BBQ is a state of being, an attitude, a philosophy of life.

  40. It most certainly is the cook, not the cooker (although a nice smoker let’s the cook sleep when needed)

  41. BBQ means different things to different people.

  42. Lake Dogs // June 29, 2011 at 6:38 am //

    Barbecue is in the eye of the beholder.

  43. You need thin blue smoke to make BBQ.

  44. If it ain’t pulled, it ain’t pork. Everything else is just a roast.

  45. Will work for bbq // June 29, 2011 at 9:12 am //

    BBQ is more than just Low and slow or Hot and Fast, it’s not just backyard or compitition it’s more than regional (north south east west) it’s International.

  46. Good BBQ requires time, smoke, and love.

  47. Meat cooked with fire and smoke is so good, even God required it for the O.T. sacrifices!

  48. Lake Dogs // June 29, 2011 at 2:26 pm //

    Chicks Dig BBQ

  49. Rattlesnake Jake // June 30, 2011 at 4:25 am //

    If you boiled it first, it ain’t BBQ!

  50. BBQ is a non sauce dependant, multi-regional, cook on what ya got, smoky, passionate, no scraps for the dog, meat love-fest!

  51. Barbecue is a method of cooking.

  52. Dave Robbins // June 30, 2011 at 7:27 am //

    1. Smoke does not come in liquid form
    2. Tender Quick is not welcome in a BBQ toolbox

  53. Robert Greer // June 30, 2011 at 7:47 am //

    Here is my undeniable truth about BBQ: There is no such thing as bad BBQ. Some BBQ is just better than others.

  54. Michelle // June 30, 2011 at 11:27 am //

    Sweet Baby Rays makes everything taste better.

  55. FIREHEAD THOMAS // June 30, 2011 at 11:36 am //

    Grilling & BBQ are not synominous.

  56. As Lowell Jewell told me not so long ago: “No man in his right mind would ever gas his meat.”

  57. Adam "Huminie" Hollman // June 30, 2011 at 12:02 pm //

    Huminie’s Top 10 List of Barbeque Truths

    10. Respect the meat as it is the foundation of barbeque.
    9. The meat is done when it is done. No temperature will tell you when it is done.
    8. Rubs and sauce should compliment the meat, never over-power it.
    7. Good barbeque is balanced between smoke, sweet, spicy and tart.
    6. No one flavor should ever dominate.
    5. Create barbeque that offends no one and it will be loved by all.
    4. Enjoy the process of creating barbeque. Savor the experience.
    3. There is no such thing as “barbecue weather” or a “barbecue season”. Barbeque all year long!
    2. Share your knowledge of barbeque so that others can create good barbeque too.
    1. Barbeque was meant to be shared. Enjoy it with friends, family, neighbors and even strangers as often as you can.

  58. Richard Lackie // June 30, 2011 at 12:07 pm //

    Never Parboil!

  59. BBQ,A Way of Life!

  60. Matchlight should not be sold in the charcoal section. It should, in fact, be banned from all existence.

  61. SuperQue // June 30, 2011 at 8:07 pm //

    Great BBQ takes a lifetime to perfect but is instantly recognized.

  62. All food (but particularly barbecue) tastes best when eaten outdoors.

  63. Everytime you parboil ribs, someone kills a kitten. Please… think of the kittens.

  64. I don’t think I can add to the 67 others.

  65. Using BBQ sauce on food in crock pots and ovens does not count as BBQ.

  66. Fire management and knowing your cooker is more important than creating a new sauce or rub. Cook with salt and pepper until you consistently make tender tasty meat.

  67. The origin of barbecue was sometime after fire but before the wheel.

  68. Store bought BBQ sauces should be illegal…

  69. My dad taught me to always have a beer in your hand while BBQ’ing. Since we live in a more “sensitive” time, I will re-work to say, “You must always have a drink while BBQ’ing” but a beer works best ;)

  70. looking ain’t cookin!

  71. Match the heat to the meat – CJ.

  72. Low and Slow is a must, and my favorite saying is have you rubbed your meat today.

  73. Todd wyss // July 6, 2011 at 9:15 pm //

    anything can be grilled.

  74. Chillyinla // July 6, 2011 at 10:07 pm //

    If an establishment has “Texas” in it’s name, it MUST serve brisket.

  75. Kathie Berry // July 7, 2011 at 3:04 am //

    Awesome barbecue? One word-Texas

  76. Michael Williams // July 7, 2011 at 3:37 am //

    Smoke is required

  77. Barbeque requires wood smoke of some kind, logs, chips, pellets etc. Low and slow is a must!

  78. Tim Butts // July 8, 2011 at 3:01 am //

    If you smoke it, They will come.

  79. BWB Pitmaster // July 8, 2011 at 6:11 pm //

    Spice the Meat, Start the Heat
    Smoke gets Rolling, Brisket gets Going
    Pop a Top, Smoke a Ring
    Slice the Point, Gotta Love that Big Wood BBQ Joint

  80. Coal only. No gas.

  81. Where there’s no smoke, there’s no Que

  82. SMOKE!! The sweet aroma of smoke wood should be apparent as you enter the door in fact catching a whiff from blocks away is always preferred.

  83. Pitmaster Bubba // June 10, 2012 at 9:06 am //

    Never trust a skinny pitmaster.

  84. Glenn/42BBQ // June 10, 2012 at 12:32 pm //

    Low and slow is the ONLY way to que…until you try Hot And Fast!!! Why smoke a brisket in 15 hours when you can make one better in 10?

3 Trackbacks & Pingbacks

  1. Quest for The BBQ Grail | No Excuses BBQ
  2. Pickin' & Grillin' - Larry’s Quest for the 25 Undeniable BBQ Truths
  3. Best Of: Independence Day Edition | Big Wayner's BBQ Blog

Comments are closed.

%d bloggers like this: