Friend o’ the blog Jason Hasty pointed me in the direction of this JT Daniels interview with John Frierson from UGA Athletics. My favorite part is this seamless transition from the food JT misses since his move to Athens to Jordan Davis’ bulk:
Frierson: Do you miss In-N-Out Burger? Or is there another L.A.-area place that you really miss?
Daniels: I miss Hawaiian barbecue — Aloha Hawaiian BBQ, Ono, all the Hawaiian barbecue places. I haven’t found any Hawaiian barbecue places around here and it’s so good. Those are really my favorite foods, sushi and Hawaiian barbecue.
Frierson: I’m a pretty good foodie and I’ve eaten all over the country, but I don’t really know Hawaiian barbecue.
Daniels: It’s barbecued beef, mac salad, cabbage, chicken katsu — it’s all so good.
Frierson: What do you make of Southern food?
Daniels: It’s just bigger. Bigger portions, for sure. J.D.s [Jordan Davises] grow on trees out here. That’s probably the biggest thing, there’s just more of everything in general.
Frierson: Including sugar and fat.
Daniels: The size of everything, really. The size of athletes here is ridiculous when you compare it to where I’m from. California has a lot of great athletes, there’s just so many in the South that it’s just crazy.
LOL.
Get The Picture 
“The best barbecue is pork served in Georgia. In Texas (Hawaii, California), they barbecue beef, which isn’t barbecue at all.”
So sayeth the Grizzard. Here endeth the lesson.
Someone get this man some pork ribs.
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The interviewer calls himself a “foodie” and he thinks we cook with more fat than they do out west. 🙄
We may use more butter, but the Spanish and thus Mexicans use lard in their cooking like it’s going out of style. That dude has no clue. And we’re not the only ones frying foods (Mexican Indians fry BREAD) or making sweet foods. I hate it when people in or from the South feel like they have to apologize or put us down in ways like that. It’s so stupid.
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Its doesn’t take much to get a rant out of you does it?
Here’s something that will really piss you off. Facts:
https://www.cdc.gov/obesity/data/prevalence-maps.html
Facts is so stupid.
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And what does that have to do with what people COOK WITH, racist?
You really are dumb, Derek. Heh.
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He was just saying hello, “Corch”
Please focus on making Kirby “butter”. Our season depends on it.
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Dudes, don’t fuck up another comments thread.
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You ever notice Senator that outside of a playpen, I never comment on what either of these guys say? Regardless of anything?
It’s funny how that works. Just a little self-control. It’s all it takes. They have none. 🤷🏻♂️
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Corch, I really don’t think you want to have a conversation with me about what I notice.
I will say that you urging the exercise of a little self-control is good advice. Physician, heal thyself.
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Rather have a mustard base BBQ sauce for my chitterlings….and fry them, not boil.
Boiling makes them stink more….DAYZ before you get the odor out of the kitchen.
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My initial task at my first hog killing was scrapping the hair off the hogs after my uncle poured steaming water through a burlap sack on the freshly slaughtered carcass. Then I was free to wander and observe. Another uncle was washing out lengths of chitlins with a water hose well away from the other goings on. Uncle Wade was sort of a happy drunk and didn’t seem to mind his chore. He said the hose was much better than slinging and rinsing the guts down at that freezing cold creek.
I never could eat chitlins, fried or boiled. Tastes like pig shit smells to me. The boys damn sure weren’t allowed to cook ’em in the house. Because they smell like pig shit.
I read that Comanche and other tribes would strip the contents of chitlins directly into their mouths like cookie dough. Just damn!
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Every family has an Uncle Wade. WTF was up with the Injuns? No wonder they were called savages.
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they were just POOR….you do whatcha gotta do.
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HA!…..just reminded me of my Grandad’s farm from when I was a kid. Pigs, goats, cows….you name it, they had them. They definitely didn’t throw any parts of the pig away, both sets of Grandparents. My Mom and Dad both grew up on south Georgia farms…..different farms… :>).
I only had chittlings one time and they were battered & fried. The smell wasn’t nearly as bad (boiling)….and yes, they tasted awful. One bite, I had to kill it with cane syrup to try it.
But I did try them, as my Granny convinced me to…..and at my expense, she got a big laugh out of it.
Boiling??…..no way in hell would I ever try it, the smell was just awful…..overpowering, I would almost throw up from the smell. My Granny would just laugh & cook on, she enjoyed that shit, boiled or fried.
Old school….”bless her heart”.
Haven’t tried them since, never will……may they both RIP.
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Chittlings, tripe, pigs feet, pig ears….my parents ate all parts of the pig. Nothing was thrown away.
Seemed like lard was used in most everything….
It’s a wonder & haven’t “got died” by know. Southerners for the most part have earned that “rep”.
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Everything except the squeal. 🙂
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Haha! That’s right, Russ. I was a little feller and asked this old guy helping dress the pig for our family reunion if I could have the tail.
“Naw, little man. We don’t waste nothing but the squeal.” That was funnier than Bugs Bunny.
Years later he was helping me prep a pig for a party.
“You still want the tail?”
I was surprised he remembered that.
We didn’t raise pigs. But I’d help family or friends at pig killing time on those early, cold, bloody mornings simply for a fresh fried tenderloin biscuit and a cup of hot coffee. A bit of sausage later was always appreciated.
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Here’s how we know how stupid you are:
I make the comment, which is true, about how Spanish and Mexican people use lard as their primary fat of choice in cooking and how many of their foods use lard in their recipes. This is a true statement. There is no disputing it.
And then you, a complete dumbass, think that by showing us levels of obesity by region you are somehow disproving what I said. You’re a fool.😂🤣😂
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@11:14 am Corch: “The interviewer calls himself a “foodie” and he thinks we cook with more fat than they do out west.”
@11:27 am facts arrive showing that the south has much higher obesity rates than the west.
Who exactly is being stupid here?
I personally prefer our food. But I’m not going to suggest that they don’t eat and live healthier in the west. Its just a fact. “Californian-style” food is not my thing but it is more healthy than typical southern culinary choices. Denying facts is what makes someone stupid. Admitting facts makes someone wise.
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Once again, you can’t help but show your lack of self control.
How does what you say DISPROVE what I said?
They’re two completely different things. I said Spanish and Mexican foods use plenty of fats in the form of lard. They do. That is a fact.
You then show a graph of obesity. That does not, in any way disprove what I said. It is again, the definition of a strawman.
I said the sky was blue. You then come back and say no, 2+2 = 4.
Have some self controls. It’s amazing how someone older than me has no self control.
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Spain and Mexico are west?
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Well, given that the planet is a spheroid, if you go west you will eventually get to Mexico and then Spain in the same way that if you go east you’ll get to Spain and the Mexico. 🤷🏻♂️
My comment though was predicated on the ignorance of prevalent foods in the west of this country that are made with just as much fat as we do in the South as a way of putting down our culture which people tend to do a lot.
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Isn’t it regional bias to discuss biscuits and gravy or peach cobbler while there are literally dozens of fat Chicanos in SoCal? It’s a really important issue. I mean we’re all being made fun of in a place where they eat mayo on fries:
These micro aggressions cannot stand, man!
I once saw a Madison, WI resident punch out a Arizonan once. It was justified. “Cheese curds” had been uttered. How can anyone expect to put up with that shit when there’s a Cheesecake Factory right there in Tempe?
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FFS
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WTF y’all? Can we have one damn comment thread that doesn’t devolve into some fight or rant on social or political issues? We arguing over who cooks with what now? This place is getting ridiculous.
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Dude, there’s no y’all here. It’s him. It’s ALWAYS him. I never comment on his posts outside a playpen.
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Look in the mirror. It is tiresome to the rest of us. Sing let it go from frozen. Please Stop.
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Debby, it’s even more tiresome to me than it is to you.
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No it’s not. Your joy it or you would stop. You are not a victim here. You can stop it. My mother always said it took two to fight and she was right. Step away.
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*Enjoy
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I enjoy a healthy back and forth; there’s nothing wrong with disagreement. I don’t enjoy a couple or people here constantly taking potshots at me when I make it a specific point to never comment on their posts.
I had a platoon sergeant, SSgt Law, who was a marathon runner, who used to tell us the same thing before he would cut us loose for liberty:
“Don’t start shit. If I find out you ever start a fight out there with a squid or a dirty civie I will run your dick into the dirt. But if someone starts a fight and you don’t finish it, I will run your dick into the dirt.”
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WTF is it with you two?!?!?!
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I don’t start shit, but I’m also not going to back down when someone starts shit with me; that’s the Marine in me. It can be painted any other way, but that’s long and short of it.
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Corch, I looked at the thread. The disagreements(differences of opinion) were fine, until the first personal invective was hurled. I’m not sayin’; I’m just sayin’.
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Again, I don’t comment on his posts. And I’m sick of the constant potshots I take, especially when it has nothing to do with what I actually said. If you read his response to me and can’t see why I’d have a problem with it, well, 🤷🏻♂️.
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Do you know how many years its been since I replied to one of boner’s post? Do you know how many times he replies to mine?
I’m still not permitted to call him a complete dumbass, stupid, or a fool (thats just today from you) without the host intervening. (Not that I mind btw but others including the host don’t approve of the personal invective.)
In fact I just never, ever reply to his constant replies because I’m not interested in talking to that guy, ever. Even if he wants to engage with me, constantly. Its an option you have as well with Greg and or I.
Or you can continue to totally fucking meltdown.
Up to you.
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Liar
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Both of you need to agree to not reply to each other’s posts from here on out.
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Dude, that’s what I do and have done for months. I don’t reply to what he posts. Ever. Only when he comes over to me. I have kept my word.
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Get that agreement from boner and Ill sign up.
As long as that sub-human herpes sore continues to annoy the fuck out of me despite several years with not a single retort from me, then corch can man up as well.
Everyone who posts here risks a retort. So far as I know replying to the retort is optional.
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There it is.
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Better a subhuman herpes sore than a racist.
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And, we’re fucking done here.
Corch, enjoy time out for a while. I’ll decide what part of your wisdom can be shared with the rest of the class for the time being.
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Why don’t the notorious posters just lay down arms? The overwhelming majority here could do well without the sideshow while we’re imbibing all things UGA. Set aside the insecurity and obsessions and demands to have the last word on the internet, and just breathe and relax. Enjoy life.
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Corch, I offer this thought not to be confrontational but to help.
if someone says something stupid you may wish to trust the rest of us to recognize the comment on our own as stupid and just let it go.
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It is unbelievable. Food is supposed to bring our souls together. I for one would love to try some Hawaiian BBQ.
The menu looks interesting and this place is over near Emory. Hopefully JT can round up some of his teammates for a field trip.
http://www.waikikie.com/menu.htm
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And this looks like it would be a good antidote to a hangover …
https://www.foodnetwork.com/recipes/guy-fieri/loco-moco-recipe-2043347
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Not into ground beef? You can always make it the national dish of Hawaii with the traditional protein … Spam
https://www.asianinamericamag.com/loco-moco-breakfast-for-dinner/
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Loco moco is seriously good eating regardless of time of day. The Honolua Store at Kapalua in Maui kills it.
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Taking the fam to Maui in June. Tell me more.
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+1 – eethomas please supply the deets! Mahalo!
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See below, Jack. Definitely plan to tee it up while you’re there if you’re a golfer. The Plantation Course at Kapalua is expensive but worth every dime to play where the pros play. I’ve heard the courses at Wailea are excellent as well.
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I did not play golf at the time I went to Maui and probably a biggest regret.
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Argon, it all depends on what part of the island you’re staying – Wailea, Kaanapali, Hana or Kapalua. Good food all over the island. We stayed in Kapalua, so we were able to walk up to the Honolua Store (https://honoluastore.com) for breakfast or lunch. The Banyan Tree at the Ritz is really good for casual and upscale. Maui Brewing in Lahaina/Kaanapali Beach was a good casual place with good local beer. We didn’t go because of a longer drive, but friends said Mama’s Fish House back toward the airport is excellent.
Whatever you do make sure you get some Maui onion rings … darn good.
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I caught a 130 lb yellowfin on Die Hard Extreme Sportfishing out of Lahaina. The fish belonged to the boat, they got $1300 for it at the eatery across the street!
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https://www.diehardsportfishing.com Fuzzy don’t play.
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“Fishing aboard the Diehard is not for the faint of heart. Definitely not typical of most fishing charters that you will find. Our trips check-in times may vary between 11pm and 2am depending on the moon’s location. However there is a method to our madness for more information as to why we have such early and scattered departure times please call for more details.”
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My wife and I spent two weeks on Kauai for our 25th. I understand why Jake Scott stayed…I’d do the same in a heartbeat.
We took a weekend to the big island while we were there, stayed in a cabin owned by a retired Army Master Sergeant inside the Volcanoes National Park. Mrs. Cowdog had a little too much wine, which made for an early night (for her) so the Sergeant and I enjoyed a bottle of Bushmill’s and story swapping. Great time. I’d love to go back.
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If i ever went back to Hawaii, I’d want to go straight to the big island and all time there.
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We loved Kauai. We did a bunch of hiking, the Kalalau trail is amazing, but tough. There’s a little state park beach right before the bridge to Hanalei, I learned to surf while Wahini flirted with the locals. I hired a local guy for a lesson and the dude was great. Hell, he managed to get my ass up on the board. The only thing was there was an old local guy on a stand up paddleboard (The surf was 6-8′. How that fucker did it I don’t know) paddling around us the whole time saying “He really sucks” while smoking Marlboros and laughing his ass off at me. Literally smoking Marlboros on the paddleboard. After all that I had what might be the best BBQ pork sandwich of my life from a food truck right there in the park with an ice cold beer.
Yeah, I need to go back…
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The chances I can afford to go again involve lotto. But if we maybe ever use some inheritance, she hasnt been. If I never see Honolulu again fine by me, but our trips there were why you get in the air force. We’d do our overseas training flying from wichita, and in a window when gas didn’t matter I could be in Honolulu, get a day, fly back, get a weekend. I did it many times. I took leave from Japan to go to Hawaii, dated someone who’s mom lived in Maui so free house. First trip was like 1982 when my uncle was stationed there.
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I’m a couple of miles from Waikikie and it is a neat small business I like to support. The food is decent, but the kids clamor for the shave ice. So good.
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Maybe we need another playpen just for the two of them.
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J.D.s don’t grow on trees here – they are the trees. 😉
I am a little surprised to hear that Hawaiian BBQ is beef because I don’t think of Hawaii as having enough pastureland to support significant amounts of cattle. Plus, my sheltered self has had the impression that a luau involved a pig roasted over coals in a pit. You learn more things when you Get The Picture.
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It looks like a pretty broad variety:
https://www.onohawaiianbbq.com/menu/ono-aloha-plate/
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Looking at that menu I have to say that while it all looks tasty (and I understand why JT misses it) it isn’t what we would call BBQ. I don’t even think of hamburgers, and other meats that are simply cooked outdoors on a grill as BBQ, but I know some people do think that is BBQ. Chicken katsu looks like something that Chik-Fil-A might put on its menu someday: https://www.delish.com/cooking/recipe-ideas/a32392359/chicken-katsu-recipe/
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Grilling is grilling, but its is common tongue to call it BBQ to large extent. But low and slow is BBQ. and some people will even say bbq if it has bbq sauce on it (like chicken). It doesnt bother me if someone says BBQ and they mean grilling really. My SO says she is going to “do some ribs” and she means BBQ, just in an oven, but low and slow.
I also like “grill outs” bc people know what that means. lakes, pools, grills, games, music, parties
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Definitely a minor annoyance when a yankee or an Australian or whomever calls grilling “barbecuing” or calls a having people over to a cookout a “barbecue.”
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Corch, if you really want to piss off an Aussie just tell him to “…put another shrimp on the barbie!”
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Hah! So true!
I had an Australian classmate in college and we would have long discussions on why or why not barbecue was only smoked meats.
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Smoked can be BBQ. But not all BBQ is smoked. Either way, it’s Slow Cooked.
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That ain’t bbq. The difference between bbq and not bbq is whether you have or do not have some cultural/regional descriptor in the name:
Thai bbq= not bbq
Korean bbq= not bbq
Texas bbq= not bbq
Hawaiian bbq= not bbq
Bbq= https://youtu.be/kv9MRuonQQs
Doesn’t mean any of the rest isn’t worth eating. But it ain’t bbq.
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Concur….it ain’t barbecuing until you use BBQ sauce. I never had store bought sauce growing up, my Dad would always make it (mustard base).
He never changed thru the years, always made it, not store bought.
He also would always mop it on (small hand mop). Always on a charcoal grill, more work….but was all worth it. Especially when eating outside on a warm summer evening,….cold watermelon afterwards.
Good memories.
Grilling is just cooking without the sauce to me…..not barbecuing, big difference. It can be annoying to me when some refer to barbecuing as anything cooked on a grill.
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BBQ is low temp long cooking to break down cheaper pieces of meat, primarily done and originated in the south by poorer people. The sauce came way later.
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I guess everybody has their own version of it. If you are using a BBQ sauce to cook with a low heat…..can’t disagree.
But to me, if you are not using a BBQ sauce, grill or otherwise. It ain’t barbecuing.
Interesting though…..is that the history of the term “barbecuing”?
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To me, BBQ sauce cooked onto meat on the grill just burns and turns black. Real BBQ, no matter what you’re cooking, should be cooked with a good basting preparation. Dad always used one part each of butter, vinegar, w’shire, Tx Pete, and S&P to taste. Baste with it regularly while cooking. No tomatoey shit to burn!!
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Sounds good, may try that one time just for a change of pace. Sounds too good to go wrong…
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Greg, like I said, that’s just for cooking. BBQ sauce is just a condiment. If you just wanna “finish it” with BBQ sauce for a minute or so before you take it up, great! Just don’t let the stuff burn!
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Yep, understood….put mine on right before the meat is ready anyway.
Sounds good… thanks!
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My new discovery is after rubbing down with spices the night before (mostly paprika, salt, pepper with a little red pepper along with a smattering of garlic, oregano and basil) to give it a kick, then right before going in the smoker, rub down with brown sugar. You get the sweet and spicy but without messing with a sauce.
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Lots of cows in Hawaii, along with pigs.
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The big Island has a huge cattle ranch.
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Dylan, you’re right about the pig in Hawaii. I don’t know what Grizzard was talking about. Been to Hawaii numerous times and I always make sure I get some BBQ pork. It’s DAMN good. Although I still prefer good ole GA pulled pork. One time Jake Scott said Hawaii reminded him of the South. The people are friendly and the BBQ is good.
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Next time anyone stays on St Simons for Cocktail Party weekend take a ride into Brunswick to Twin Oaks BBQ on Norwich St. Absolute best pork BBQ, tender as it can be, best ever BBQ sauce, and the “battered french fries” are to die for. Down Island Way; been there yet?
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Nice interview. Dude sounds like some kind of football savant, to eat/sleep/breathe it like that and continue to want more. Hope it pays off for him and the team this fall.
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I continue to think he is a lot like Peyton. Just like you said – a guy that this is what he does, 24.7. A geek about it. That can lead to huge burnout, but right now, its good for us. lol. Ever catch the fishing bug, golf bug, car bug? thats all you are doing or thinking on? thats him, but with football.
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I cook the best BBQ in Georgia – no contest 🙂
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Do you ever do wings? I love pork and beef barbecue, but a mess of smoked wings can really hit the spot!
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Usually pork butts or ribs. I have done some tandoori chicken that turned out perfect. I worked with a guy from India and he turned me on to an authentic Indian grocery store in Cobb Co. that had all the proper spices.
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The episode of Good Eats about Garam Masala was fantastic; did you ever see it?
Alton showed how you could go to Home Depot and buy one of those huge clay planters, turn it upside down, saw off the bottom, and turn it into a tandoor. It’s one of my favorite episodes in the entire show. Tandoori chicken is one of the few Indian dishes I can eat without distress. If I’m doing curries, I usually prefer the gentler Thai varieties.
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Also, if you ever want amazing smoked wings, Heirloom Market BBQ does them right. Then again, they do pretty much everything right.
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Wings?!?!?! Now yer talkin’!! Carolina Alehouse Dry rubbed baked wings. Can’t go wrong!
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“It’s my modesty that makes me so great!” Right, Spur??
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That’s only because I moved out of state. 😉
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Hawainn BBQ to me would be a whole hog in the ground with banana leafs and coal for a lua, and it meats the definition of BBQ, low and slow.
Ive been to Hawaii a lot and I dont know anything I’d consider “hawaiin bbq” – id generally say is pacific / Polynesian fare sometimes Americanized. I think JT was just refering to what he knows, without necessarily being a culinary dictionary/wiki. thats ok. He misses some things, and i think talking about it is good and healthy. I hope he gets time with his family.
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my editor is terrible!
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I’m far from an expert…
True Hawaiian food is heavily influenced by Asian cuisine. Polynesian is definitely part of it, but the Asian influence is really strong among the residents.
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SFC Faivai (sp?) cooked a small pig in the ground for us once. Comparatively quick to how I was taught. During prep I asked him why he was wrapping the pig in wet newspaper.
“I can’t find banana leaves, sir.”
In about four hours the pig was falling-off-the-bone tender. Excellent flavor. Not BBQ.
He also taught me how to tenderize the toughest beef by marinating it overnight in crushed, ripe pineapple.
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You guys need to look this joint up…I finally found a place to fall in love with in Central Texas that reminds me of the Deep South!
Greenssausagehouse.com
Now y’all get you some of that!
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Green’s looks like a great place to shop for BBQ and supplies. Need a place like that around here.
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Longtime reader-first time poster
a few comments
1-GTP has some of the best reads on UGA football found anywhere
2-GTP has good taste in beer–Bell’s Two Hearted Ale is good but I prefer Bell’s Oberon Ale when I can find it–Green Man IPA from Asheville, NC is near perfection
3-GTP’s arguments sometimes are on the silly side
4-GTP is almost free of political BS
5-Don’t knock all BBQ beef–Gary Lee’s in Brunswick has brisket that’s worth the drive
6-Twin Oaks BBQ is too mushy–Capt. Stan’s Smoke House in Woodbine is much better
7-This is our championship year
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Thanks, shell.
Never had a bad Bell’s.
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He’s dating your daughter, isn’t he…
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Put down that square bottle and back slowly away, Uncle Got.
😉
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BWAHAHAHH!
I’m a Son-in-Law. I also have a daughter. I hope the fucker loves her as much a I love Mrs. Cowdog…
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15 & 0 FWIS!
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RE #6, gotta disagree about Twin Oaks. They are the best in my opinion. Been going there since I was 5. That’s 65 years.
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Apple Polisher!!!!!
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“GTP is almost free of political BS.”
I guess you just read the Senator’s posts, shellbine, and avoid the comments.
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I wanted to go there
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And not even all the posts
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Didn’t want to go there, Chuck.
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Lol. Yea, true
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and we have had a freaking day here, been at work all morning. big storms and lots of small twisters. this town is stormed out
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Stay safe, Chuck.
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BTW, remember, “It’s not the size of the wave; it’s the motion of the ocean!”
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Well I hope Biggin is ok.
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2160 Briarcliff Road NE
Atlanta, GA 30329
OUR NAME – Waikikie
People often ask why we chose to spell Waikikie with the ‘e’ on the end. It’s simple… we needed a way to differentiate our name, while still paying tribute to one of the favorite Hawaiian Islands.
OUR FOOD – Hawaiian Grilling
Welcome to barbecuing and grilling in Hawaii. When the first Polynesians arrived in the Hawaii Islands, they found nothing to eat. The Islands themselves, being very new geologically and very isolated, had little in the way of indigenous life. The Polynesians brought pigs, dogs, chickens, taro and sweet potatoes with them. After James Cook arrived in Hawaii, a steady stream of newcomers started arriving, bringing with them plants and animals from their native lands. Chief among these were Missionaries
from New England who brought cows, horses, sheep, and goats as well as a wide variety of new plants. This introduction of new foods and traditions changed the Hawaiian diet greatly. As American business began to move in and develop large plantations, new cash crops, like sugar cane and pineapples were introduced. To man the plantations, immigrants were brought to Hawaii as laborers from places like China, Japan, Okinawa, Korea, Puerto Rico and the Philippines. Each new wave of immigrants brought a new cooking tradition with them.
What developed from all this is known as “Local Food”. Local Food is an East-West Pacific mix created in the 1920s and ’30s by lunch wagon cooks and small stores and restaurants. Typical Local Food meals are lunch plates which consist of rice and meat covered in gravy, served with either salt seaweed or chili peppers, sesame oil or soy sauce. Also popular is Teriyaki, a sauce used to prepare all kinds of meat. As you can see, Hawaiian food is a unique cuisine created from a very diversified background.
Please come and enjoy our barbecue. Mahalo!
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Big guys about a fast as LBs from 20 years ago, JT. Don’t overlook that for next season!
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But, yeah, Hawaiian BBQ is good. Not as good as Korean but good. Some of the best traditional BBQ I’ve ever eaten was in North Carolina, though.
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Lots of J and J walk up vaccines until 5pm today (Saturday) close to five points. There’s no wait right now and they’re trying to get all of them out to people.
Milledge Baptist Church
1690 S Milledge
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It is funny that JT went to BBQ. Most Cali transplants I know miss the Mexican food most.
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He’s a kid, they don’t know diddly.
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Fun read this evening y’all. I lived in Memphis from 1993-2000. Ate lots of great pork in both the pulled and rib varieties. The original Corky’s, Rendezvous, and many local places. I have worked at it for many years now and I can’t get my pulled pork flavorful enough to not need some kind of sauce, but most places I went I never wanted any sauce on my meat because they cooked it plenty fine as it was. Still, my family enjoys my 12 hour smoked chunks of pork with a BBQ sauce I make myself, so it’s all good.
Korean, Thai, Brazilian, etc…they’re all good. Pork is king though. The only beef that is able to be as tender and satisfying to eat for me would be a nice filet mignon. I enjoy slow cooking beef roasts but grilling? Yeah, tenderloin over a wood fire.
Speaking of “low and slow”. Tough to beat a London broil cooked all day, shredded, covered in mash potato, mixed with peas, corn, carrots, and baked into a pie. That ain’t BBQ but damn it’s yummy.
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Cooking method? I love London Broil, seared and sliced thin. Never thought to cook it long…
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My 2 cents. Fat is flavor, and most supermarket pork is too lean. If you live in Atlanta, the DeKalb Farmer’s Market has Berkshire pork which is worth it. If not, I’ve had better success at Costco and even Sam’s than the regular grocery stores. Two days in the fridge with a good dry rub, wrap in foil half way through cooking (I do spray some apple juice and apple cider vinegar at that point) and then when you take it off the heat let it rest for at least an hour.
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BBQ is best, to me, done over an open pit with hickory coals. Mopped occasionally with vinegar-black pepper to moisten. Flip and baste often first hour or so. Once the meat side is seared you cover with a tin sheet, basting some, and keep the skin side down on low heat until the skin is done, not burnt, and the meat is moist with the fat thoroughly cooked. 8-12 hours depending on your judgement and experience. No pressure. Nothing burnt. Nothing raw. Doesn’t require sauce for flavor.
I cooked a pig for a Georgia-auburn game party in 83. From buying the freshly slaughtered pig from a farm in Bishop, dressing it with some old folks who helped for the offal, putting it over the coals at 9pm until final mopping at 4am. I covered the entire pit with tin and told some early risers to not mess with it and wake me at 9. Went into the host’s spare bedroom and crashed. It had been a long, mostly sober day.
I woke up right after kickoff. There was not a bite left to eat. Not even a skin. The only person there was a judge from Gwinnet. He’d et too much and was content to sit in a lounge chair, drink Jack Daniels and listen to Munson call it on the radio. He complimented my cooking, shared his liquor with me and told interesting stories. It’s easy getting drunk on an empty stomach.
As an aside, in the four years I went to Georgia the Junkyard Dogs lost one home game. That was the game. So I had that going for me. Which is nice.
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No good deed, and thanks for the winning streak.
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Frierson sounds like a swell person, not.
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There is an Hawaiian BBQ place near Toco Hills in Atlanta. No like. 🌝
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