For the Love of BBQ

For the Love of BBQ
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June 23, 2017

I don’t know what it is about BBQ that makes me act and look so foolish. I’m talkin’ bout the smacking sounds I make when going to town on a rib bone, the inappropriate moans and groans made while devouring some burnt ends as if no one is watching, or my personal favorite—waking up at 2 in the morning, in the middle of a blizzard, in my shorts to start the smoker because I have a hankering for some brisket. No shame in my game y’all.

Hi I’m Chef Ted, and I’m a BBQ junkie. I don’t always eat BBQ but when I do, I make a total arse out of myself. You may have gotten a little chuckle out of that one but it’s only because you know what Chef Ted said is truth. Seriously though if I could, I’d make some sort of BBQ every day. There's something primal and super satisfying about holding a piece of cooked meat from its bone and tearing the flesh off. Everything about it is just intoxicating. From the smell of the smoke coming off the grill or smoker that puts you in a trance, to when you finally get that plate of heavenly meaty smokiness that just melts in your mouth. It’s simply addicting.

All BBQ is not created equal

BBQ has a different meaning depending on where you are in the country. If you're visiting your friends in the South, a few topics are sure to get people heated: SEC Football and barbecue. Often, the debate about barbecue is whether wet or dry is better. What exactly is the difference? It's pretty simple—dry is without sauce, and wet is with sauce. The region where you're dining will influence the fare. Most people are partial to a certain type. North Carolina, South Carolina and Kansas City barbecues are wet, while Texas and Memphis chefs traditionally flavor their meat with a dry spice rub. That all being said, great BBQ is found beyond the 5 places I just mentioned. Trust me.

Don’t forget the sides, man

Now you know you need to have some ‘cue ready sides to supplement all that goodness. There are plenty of side dishes that are routinely served with barbecue in the South—collards, fries, coleslaw, potato salad and macaroni and cheese. And then you have those dishes that everyone orders without even thinking about it. You know, the ones they know in their heart are essential to make a plate of barbecue complete. In many cases, restaurants don’t even charge for these delicacies—they just come along with the deal (think cornbread, beans, slaw hushpuppies, pickles, onions, etc.).

Finally, my knew it was coming

You already know we don’t sell BBQ at the General but we do sell a lot of super fantastic products that go with it. Hurray for you!! Check out Chef Ted’s awesome recipes as well as ideas utilizing our corn muffin mix. You can thank a brotha’ later.

Until next time stay true, keep sucking those fingers and keep it greasy.

Chef Ted Baby