BBQ, Biscuits (and more)

  • Thread starter Thread starter Dr. Huk-N-Duck
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Baptist Renegade said:
Last time I went to a "Barbeque" joint in California, I was seated at a table and given a menu. After I placed my order, it took over 45 minutes for the food to reach the table! "Real" barbeque does not take 45 minutes to prepare, it takes SEVERAL HOURS to properly prepare and cook barbeque and it is "Ready to serve" by the time the doors open for regular business!

Actually, I believe California's Air Quality Management Department is effectively eliminating all barbeque joints in the state of California. When I living in the Los Angeles area, the only real "Wood Pit Open Fire" barbeque joint was "The Bear Pit" and they were allowed to remain in business because they were "Grandfathered in" when they put restrictions in place.
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Why on earth anyone stays in that state is beyond me.
 
Baptist Renegade said:
Last time I went to a "Barbeque" joint in California, I was seated at a table and given a menu. After I placed my order, it took over 45 minutes for the food to reach the table! "Real" barbeque does not take 45 minutes to prepare, it takes SEVERAL HOURS to properly prepare and cook barbeque and it is "Ready to serve" by the time the doors open for regular business!

Actually, I believe California's Air Quality Management Department is effectively eliminating all barbeque joints in the state of California. When I living in the Los Angeles area, the only real "Wood Pit Open Fire" barbeque joint was "The Bear Pit" and they were allowed to remain in business because they were "Grandfathered in" when they put restrictions in place.
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When I was living in Valencia, a Tony Roma's opened up billing themselves as "the place for ribs". Went in and ordered a half rack which was expensive even by today's standard. What came out looked like it had been offered at the Temple. Maybe half the meat was edible. I should have called the manager over an told him, "I'm not paying for this garbage".
 
abcaines said:
When I was living in Valencia, a Tony Roma's opened up billing themselves as "the place for ribs". Went in and ordered a half rack which was expensive even by today's standard. What came out looked like it had been offered at the Temple. Maybe half the meat was edible. I should have called the manager over an told him, "I'm not paying for this garbage".
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Used to go to Tony Roma's all the time but for the Clam Chowder. It was the next best thing to driving up to Pismo Beach and eating chowder at the Splash Cafe!

When did you live in Valencia? I lived in the Santa Clarita Valley (Canyon Country) from 1992 to 1998.
 
Baptist Renegade said:
Used to go to Tony Roma's all the time but for the Clam Chowder. It was the next best thing to driving up to Pismo Beach and eating chowder at the Splash Cafe!

When did you live in Valencia? I lived in the Santa Clarita Valley (Canyon Country) from 1992 to 1998.
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I lived all over the SCV from 1988 till 2000. I lived in Canyon Country 1990-1992 in the "American Beauty" condos near Soledad and Sierra Hwy. I was going to Grace Baptist when it was still in Placerita Cyn. I was involved with the SALT Co. at the time.
 
abcaines said:
I lived all over the SCV from 1988 till 2000. I lived in Canyon Country 1990-1992 in the "American Beauty" condos near Soledad and Sierra Hwy. I was going to Grace Baptist when it was still in Placerita Cyn. I was involved with the SALT Co. at the time.
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Wow bro, we were practically neighbors! Twice if you include our time in Millington!

I lived in the Sand Canyon Mobile Home park right by the freeway off Sand Canyon Rd. Lost my shirt on the mobile home but recouped the cost and then some when I bought my first house up in Lancaster.

I guess you were familiar with Rattlers BBQ then right? This was the barbeque joint I was talking about. It was decent but took so freaking long because everything was cooked to order!
 
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Baptist Renegade said:
Wow bro, we were practically neighbors! Twice if you include our time in Millington!

I lived in the Sand Canyon Mobile Home park right by the freeway off Sand Canyon Rd. Lost my shirt on the mobile home but recouped the cost and then some when I bought my first house up in Lancaster.
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You mean Land-scatter? Where wind speed is measured in inches: as in the size of the rocks blowing across the road...

We're you going to that church in Lancaster the whole time?

Have you seen that blog by John Ellis that Huk posted a link to? It turns out that he was growing up in Pensacola while I was there and his dad would visit the Servicemen's Center I hung out at! Then, you knew Jim Bunnell from Lighthouse but I had met Jim in Pensacola!

Amazing... 🤯
 
Huk said:
… When it comes to doing my own at home, I tend to stick to Eastern NC style because it’s the easiest to cook.

As far as the best bbq I’ve had, it’s probably non-American and I’d give the title to Brazil. It’s hard to beat a Brazilian churrasco…
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When I was trying to get some more professional insights to barbecue I watched some of the reality TV shows, like the one with Myron Mixon, where they gave you tips. Some of those shows depicted folk doing barbecue with ocean food like shrimp and such. You ever tried that?
 
Huk said:
I grew up with basically all the regional styles due to family being spread throughout the Carolinas, but mostly with the mustard or vinegar styles. The key to the vinegar is that the pork sandwich is always topped with a sweet, chopped coleslaw, which offsets the strong vinegar taste. (By the way, the sauce styles aren’t quite as concrete as this map makes it out to be. Twenty or thirty years ago, I’d agree with the map, but nowadays, the lines are much more blurred.)View attachment 3958
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Yep, like "Whitt's" bbq. I'm not a huge fan of the vinegar bbq sauces either, but, I can eat them. Having lived in Augusta, GA for several years, many of the restaurants there used vinegar, but a majority of them used everything but. My dad was a professional when it came to bbq. I certainly miss his cooking!
 
ALAYMAN said:
When I was trying to get some more professional insights to barbecue I watched some of the reality TV shows, like the one with Myron Mixon, where they gave you tips. Some of those shows depicted folk doing barbecue with ocean food like shrimp and such. You ever tried that?
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Depends on the region. In the piedmont and mountains regions, BBQ and seafood are usually separate restaurants. (They tend to call seafood restaurants “seafood camps.”) In the Lowcountry, they’re also usually separate, but in coastal NC, they tend to be hybrid seafood/bbq restaurants like Moore’s is:1678106601487.jpeg
 
Huk said:
Depends on the region. In the piedmont and mountains regions, BBQ and seafood are usually separate restaurants. (They tend to call seafood restaurants “seafood camps.”) In the Lowcountry, they’re also usually separate, but in coastal NC, they tend to be hybrid seafood/bbq restaurants like Moore’s is:View attachment 3964
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I was really asking if you'd tried to do your own BBQ seafood at home. I'm not that excited about the merging of those items into what I consider classic BBQ, but I'm curious to try just about anything new, expecially if it's called BBQ. 😁 Anyhow, so, do the restaurants like the one you pictured actually use BBQ techniques (smoking particularly) on these seafoods, or are these just BBQ joints that add regularly-cooked seafood items to the menu to increase their consumer marketability?
 
ALAYMAN said:
I was really asking if you'd tried any BBQ of seafood. I'm not that excited about the merging of those items into what I consider classic BBQ, but I'm curious to try just about anything new, expecially if it's called BBQ. 😁 Anyhow, so, do the restaurants like the one you pictured actually use BBQ techniques (smoking particularly) on these seafoods, or are these just BBQ joints that add regularly-cooked seafood items to the menu to increase their consumer marketability?
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Some seafood actually tastes better bbq'd! I didn't think it would, but, it does! :)
 
abcaines said:
You mean Land-scatter? Where wind speed is measured in inches: as in the size of the rocks blowing across the road...

We're you going to that church in Lancaster the whole time?

Have you seen that blog by John Ellis that Huk posted a link to? It turns out that he was growing up in Pensacola while I was there and his dad would visit the Servicemen's Center I hung out at! Then, you knew Jim Bunnell from Lighthouse but I had met Jim in Pensacola!

Amazing... 🤯
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Yep, the wind blew and scattered land all over the place! Pulled more than a few tumbleweeds out of the grille of my car!

I started attending Lancaster Baptist in 1995. Prior to that, I was a member of a Ruckmanite Church in Tujunga that later moved to Sylmar. I was married to my first wife in this Church in 1991 - about six months after I had gotten out of the Navy.

Took a quick look at the blog but didn't really dig too deep.
 
ALAYMAN said:
I was really asking if you'd tried to do your own BBQ seafood at home. I'm not that excited about the merging of those items into what I consider classic BBQ, but I'm curious to try just about anything new, expecially if it's called BBQ. 😁 Anyhow, so, do the restaurants like the one you pictured actually use BBQ techniques (smoking particularly) on these seafoods, or are these just BBQ joints that add regularly-cooked seafood items to the menu to increase their consumer marketability?
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No, barbecuing seafood wouldn’t traditionally be sacrosanct in the South, unless we’re talking about mahi mahi or swordfish. Everything is basically fried or occasionally smoked (such as mullet). That being said, now that I’m in my 40s and trying to be healthier, I’m trying to avoid the fried stuff more these days.

Speaking strictly for my house cooking , I don’t tend to cook fish often because my daughter isn’t a fan of seafood and my wife isn’t too crazy about it either. We’ll occasionally do a seafood boil at home, and occasionally we’ll boil stone crab claws or scallops, and once in a blue moon, I’ll keep a couple fish when I go saltwater fishing. My wife will sometimes eat freshly caught fish. We do occasionally barbecue shrimp as well.
 
About once a year we’ll go scalloping in Steinhatchee. It’s called an Easter egg hunt for adults (and kids!). These are delicious on the grill or even raw.
 
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Huk said:
No, barbecuing seafood wouldn’t traditionally be sacrosanct in the South, unless we’re talking about mahi mahi or swordfish. Everything is basically fried or occasionally smoked (such as mullet). That being said, now that I’m in my 40s and trying to be healthier, I’m trying to avoid the fried stuff more these days.

Speaking strictly for my house cooking , I don’t tend to cook fish often because my daughter isn’t a fan of seafood and my wife isn’t too crazy about it either. We’ll occasionally do a seafood boil at home, and occasionally we’ll boil stone crab claws or scallops, and once in a blue moon, I’ll keep a couple fish when I go saltwater fishing. My wife will sometimes eat freshly caught fish. We do occasionally barbecue shrimp as well.
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Reminds me of a story, but I'll keep this one brief. My wife was also my high school sweetheart. We knew each other as about as well as 2 people could know each other (so I thought 😁) after 6 years of dating. Within the year after marriage I took a business trip to the Northeast coast. On one of those evenings after training I schemed to take her to a romantic seaside village for supper (in the little town of Mystic Connecticut where Julia Roberts' Mystic Pizza was filmed) and scouted out the perfect quaint place on the water. Looking over the menu, and being young and budget conscious, we collectively decided to order the Surf and Turf. As young noodleheads, and since we were effectively splitting a dish, when the meal came to the table I made overtures to share my "surf" with her (and secretly wanted to try that turf, lol, since steak has always been my thang) but she politely declined. So I persisted and said "go ahead, I don't mind", only to be told "I don't really like seafood".😳 We had dated 6 years, went on a honeymoon cruise where seafood was everywhere, but somehow my oblivious idiotic self had never figured out that she didn't like fish, of any kind, deep fried or otherwise.
 
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ALAYMAN said:
Reminds me of a story, but I'll keep this one brief. My wife was also my high school sweetheart. We knew each other as about as well as 2 people could know each other (so I thought 😁) after 6 years of dating. Within the year after marriage I took a business trip to the Northeast coast. On one of those evenings after training I schemed to take her to a romantic seaside village for supper (in the little town of Mystic Connecticut where Julia Roberts' Mystic Pizza was filmed) and scouted out the perfect quaint place on the water. Looking over the menu, and being young and budget conscious, we collectively decided to order the Surf and Turf. As young noodleheads, and since we were effectively splitting a dish, when the meal came to the table I made overtures to share my "surf" with her (and secretly wanted to try that turf, lol, since steak has always been my thang) but she politely declined. So I persisted and said "go ahead, I don't mind", only to be told "I don't really like seafood".😳 We had dated 6 years, went on a honeymoon cruise where seafood was everywhere, but somehow my oblivious idiotic self had never figured out that she didn't like fish, of any kind, deep fried or otherwise.
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Now, that's really being dense! LOL I pretty much, after just 3 months of dating, knew everything my wife hated to eat. Being a foodie, I asked a LOT of questions.
 
ALAYMAN said:
Reminds me of a story, but I'll keep this one brief. My wife was also my high school sweetheart. We knew each other as about as well as 2 people could know each other (so I thought 😁) after 6 years of dating. Within the year after marriage I took a business trip to the Northeast coast. On one of those evenings after training I schemed to take her to a romantic seaside village for supper (in the little town of Mystic Connecticut where Julia Roberts' Mystic Pizza was filmed) and scouted out the perfect quaint place on the water. Looking over the menu, and being young and budget conscious, we collectively decided to order the Surf and Turf. As young noodleheads, and since we were effectively splitting a dish, when the meal came to the table I made overtures to share my "surf" with her (and secretly wanted to try that turf, lol, since steak has always been my thang) but she politely declined. So I persisted and said "go ahead, I don't mind", only to be told "I don't really like seafood".😳 We had dated 6 years, went on a honeymoon cruise where seafood was everywhere, but somehow my oblivious idiotic self had never figured out that she didn't like fish, of any kind, deep fried or otherwise.
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My wife has midwestern roots, so I blame that for her lack of interest in seafood, which makes sense, because you’re a thousand miles away from the boat docks. But yeah, it shouldn’t take six years to figure it out! 😬
 
Huk said:
My wife has midwestern roots, so I blame that for her lack of interest in seafood, which makes sense, because you’re a thousand miles away from the boat docks. But yeah, it shouldn’t take six years to figure it out! 😬
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In my defense, I was raised a poor white child (said in my best Steve Martin voice 😁), really, I had very little exposure to anything remotely approaching exposure to other (food) cultures or diversity (in almost any sense of the word broadly understood, not as the word "diversity" is used now). So in our dating years, neither of us having grown up in homes where seafood was even remotely sampled (unless you call Long John Silvers or homemade salmon patties "seafood") I had very little basis for judging her appetite in that department. And in the course of time, it has only became much more evident that her range of risk tolerance when it comes to trying new foods is MUCH more restrictive than mine.
 
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