Barbecue is not a cuisine
It's An Event!
Let me introduce myself to you, my name is Patrick J Momany, more affectionately known as “Boucanier”, I owned TaTu BBQ and I prepare award winning events. Let me just give you a quick rundown on how I feel about barbecue. Now, I have been known to create some awesome Carolina and Texas Style BBQ in my past, actually on a few occasions, and it all started because I had a hankering for some good barbecue and couldn’t find any anywhere. But more on that hidden in this website.
Now Barbeque came to us from the Caribbean state of Hispaniola, what is now Haiti. And more that will be in this website… Eventually. But the bottom line was the lack of electricity and refrigeration many years ago created a dilemma for people, the solution to this dilemma was the great idea, from the Caribbean, to BBQ… And let’s not confuse a barbecue smoker with grilling, barbecue is smoking. In the Caribbean they smoked on what was called a boucan, hence my nickname…hehe. If you hunt around enough in Jamaica you can still find this traditional style of smoking… But I digress, but not too far. Just like in the Caribbean some of the best barbecue joints in America are just that joints, small, modest, nothing too fancy and if you’re lucky there’s a place to sit down, if not you pull up a curb. And it will no doubt smell like you have been camping, which is always a good thing. So as you’re driving around the country and you see these little joints, shacks as they may be called, with a few motorized vehicles in front, stop in you’ll be pleasantly surprised! Whatever you do don’t stop into a place that is all modernized with propane lines going inside or with an “automatic” gas bbq where a push of the button does it all. Stick with the joints, the shacks, the ones with the wood piles out back, or sacks of wood pellets for their grills. You’ll never be disappointed, because it’s hard to make a living serving barbecue and most people I know that do it don’t do it for the money but they do it for the love…
Good barbecue, like a great grilled steak is a hard to find, so patronize the good ones…whenever you can.
Look and act like a Winner – Always!
Flavor says it all
When exploring how to smoke competition grade barbecue with perfection, it’s good to know the essential flavors of various types of BBQ meats. I personally feel that simplicity is usually best. Too many contradicting flavors can take away from the flavor of the meat and will likely overwhelm your taste buds. With barbecue, the woods used during the smoking, the spices used for rubbing and marinating (if you must) the meat should enhance flavor and not over power it.