I have a general question about the smokiness of good barbecue. When I go to barbecue restaurants, the food is good but not nearly as smokey as my homemade - it ranges from no perceptible smoke to just mildly smokey. Sometimes I have to concentrate to taste any. My homemade barbecue has pretty assertive smokey flavor, it's right there in the first bite.
So my questions are:
Are these restaurants toning down the smoke because that's how their customers like it, similarly to how budweiser sells a billion mildly-flavored beers? Or is that the way barbecue should be?
How smokey is "competition" level barbecue?
What do others think about smoke level and the right amount for optimal flavor (taking into account individual preference)?
Thanks in advance.
I was gonna say - you're obviously NOT in Texas.
BBQ has been a very regional thing until lately. Here in Chicago, we have had two kinds of local BBQ. One style consiting of non smoked meat slathered with sauce, and another style, that is made in what is called an "aquarium smoker" that is actually smoked meat - usually spare ribs, rib tips, and sausages (no brisket, no pork shoulder.) Recently, we've been getting Texas and Carolina style bbq spots popping up, and these are probably the places you should try to seek out. If there aren't any in NY / NJ lately, I'd bet they are coming soon. I'd also bet that if there aren't any yet, and you wanted to throw your hat in the ring, you'd probably do pretty well. If you ever get a chance to go down to Texas, OMG. I can't even explain the world of difference in BBQ joints. Their worst chain bbq joint would make a mint in most other parts of the U.S.
are they doing barbeque correctly?
seasoning rub with low and slow cooking? then maybe a sauce after?
when your talking bbq u bring up a whole load of types, styles,rubs,sauces and meats....cooking method,woods used..mesquite,apple,peach,oak,hickory...
thats what u should be tasting..
oh and love too :-)
so if they are just throwing a slab of ribs under a heat lamp ...
No, it seems to be done correctly, not just boiled for an hour and bombed with sauce. The meat tastes really good and has good texture, I'm just curious why it's not very smokey. I figured in the same way that "competition" barbecue has a certain texture that's preferred, there might be a smoke level that pitmasters and connoisseurs consider optimal.
I've been down to Austin and it is pretty good, I had Salt Lick (good) and Johnny T's Round Rock (better).
No good restaurant, IMO, would use prepared (canned, bottled, packaged mixes, etc.) foods in their menu items. That said, the use of liquid smoke is perhaps one exception. Liquid smoke is, after all, simply smoke captured in water. So unless the restaurant actually uses a smoker to smoke its own meat on premises it may be using that ingredient; typically added early in the cooking process to take advantage of the time to penetrate deeper into the meat fibers.
The amount of liquid smoke used in any formula would therefore determine how "smokey" the flavor of the finished product is. Using a standard formula for rubs etc. using liquid smoke make it easier to be consistent from one roasting session to the next than most other methods.
Smokiness is a matter of personal preference. Some people like a lot of smoke (I believe that too much smoke in the meat overpowers everything else and consequently ruins the dish) while others prefer a hint of smokiness. It's not easy to satisfy every customer's preference.
It seems that the most difficult trick for the home barbecuer to master is not to oversmoke. On the other hand, most barbecue restaurants in New Jersey fail to provide enough smoke flavor. Good barbecue, like any good cooking, requires balance (and more smoke than many restaurants are able or willing to provide).
The undersmoking appears to be the result of either not cooking with wood at all – the meat is basically roasted with steam, slathered with sauce and finished over gas burners. Not cooking with wood long enough – the meat is smoked for a short period then moved to an oven allowing greater temperature control. Another problem is wrapping the meat in foil too early in the process so as to minimize the amount of smoke absorbed on the assumption that the average palate prefers it this way. Or, finally reheating the meat in such a way that much of the smoke flavor washes away – this tends to happen when a place does its barbecuing a few days in advance and leaves the meat to reheat with too much steam for too long.
To respond to your other question – competition barbecue, as well as that you’ll find in Texas and NC, is smokier - the flavor is prevalent but not overwhelming. Another feature often missing from improperly prepared ‘cue is the bark – the dark, slightly burned, crispy elements that one should find mixed into pulled pork.
The barbecue I’ve had in NY/NJ reminds me of listening to a cover band play a favorite song. At worst it’s worth walking out on, at best it’s good enough to tap your feet to, but it’s never quite quite the same.
BTW - The Budweiser analogy is a good one.
follow the aroma,look for the woodpile. If there isn't one, keep searching. They could be using combination gas r electric pellet or wood smokers and could be compensating for local tastes.
A combination of oak and hickory is used a lot in KC. Smoke penetration varies by place.
Does you list include RUB in NYC? Just interested in ypur thoughts.
No, my main place is the GRUB Hut in Manville NJ. I've been to Hill Country in NYC, and it was great. The moist brisket was out of control, the best bbq I've ever had, including the Austin places.
Big Ed's and Famous Dave's are adequate, better than not getting barbecue at all. Sort of the barbecue version of TGI Friday's.