Barbecue is not a cuisine

It's A Memory!

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 BarAward Winning BBQ owner aka- Boucanierbeque 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.TaTu Award Winning BBQ shack 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…

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Good barbecue, like a great grilled steak is a hard to find, so patronize the good ones…whenever you can.

Southern Cooking

Though the “south” is a geographically vast area of the United States, it has several cooking traditions that are common, with local variations of course, throughout the group of states that call themselves “southern.” Exceptions arise at the cuisine-rich extremes of the region: the Chesapeake Bay region of Virginia and Maryland, the culinary wealth of Louisiana, the expanses of Texas, but by and large, southern food has several primary unifying characteristics:

It tends to use essential, inexpensive ingredients and simple, direct seasonings. The southern cook will, in turn, favor simple, cheap pots, pans, and utensils. Cast-iron pans and containers will be lovingly maintained and seasoned, then passed down to future generations of cooks as family heirlooms. It favors slow cooking, in pots for gumbos and stews, in barbecues for meats. The southern cook is willing to make up for the simplicity of the inexpensive ingredients by doing careful, labor-intensive preparation and patient, loving cooking.

Except in Texas, where beef rules, the pig is the supreme provider of meat. Every part of the pig gets used. Cured pork products like ham and bacon are ubiquitous. Pork fat (lard) greases the cornbread dish, bacon fat adds “that certain something” to the fried chicken, pork is essential for greens, red beans and rice, and other typical southern dishes. In all southern regions, including Texas, barbecue (slow cooking at low heat using smoke rather than direct heat) is not a cooking technique, but a religion. (In should be noted that the term “barbecue” is frequently used in other parts of the country to refer to everyday grilling, using direct heat, rather than indirect cooking with smoke.)

The preferred type of frying is deep-frying, but even if pan-frying, the southern cook doesn’t stint on the fat.
Southerners tend to like sweet tastes and are prone to add sweeteners—sugar, honey, and molasses—to savory dishes. The southern cook (except in barbecue) is stereotypically female and rules the kitchen with an iron hand.
In barbecue, the stereotype, and often the reality, calls for the “pit-man” to be an older male, toughened by years of working in heat and smoke, proudly laboring to merge the concepts of barbecue and perfection on earth. Though whites indeed produce excellent barbecue, black southerners are rightly proud of their barbecue traditions; the black pit-master is a cultural icon. Like his product, he may appear harsh and withered on the outside, only to reveal a great tenderness and sensitivity on the inside.
Southern cooks consider themselves the best cooks in the United States. They may be right.

A ideal southern breakfast might include ham and eggs, sausage and eggs, bacon and eggs (or all three pork products and eggs), grits and biscuits, in country gravy (a white, flour-based sauce), or redeye gravy (a gravy made from stuck-on pan scrapings of the ham, deglazed with coffee). The southern biscuit has both flaky and chewy variations. Grits are made from corn that has been ground to a sand-like consistency. Associated with breakfast, corn grits may also appear at lunch or dinner.

A southern lunch might include fried chicken (or southern fried catfish), or perhaps a sandwich of barbecued pulled-pork slathered in sauce: a sweet sauce in some regions, a vinegar-based sauce in others, with or without tomato depending on the area. The pork will be slow smoked for twelve hours or more, after which point it will be so tender that it can be shredded—“pulled”—with a fork; if a knife is needed, the pork is not yet done. Stews, Brunswick stew being a perennial, are popular, as is gumbo, a thick soup associated with Louisiana and the Cajun culture but widespread throughout the south.

Southerners enjoy a wide range of vegetables, but two that stand out are okra and greens. The okra, originally an import from Africa, is frequently breaded and fried. Greens—collard greens, mustard greens, turnip greens, kale, and other varieties—are typically slow cooked with some contribution from a pork product: a ham hock, salt pork, fatback or the like. Coleslaw and various relishes are favorite. Among starches, in addition to biscuits and grits, beans and rice in many forms are typical. Rice and beans are often enjoyed in combination as a side dish or even as a main course. Dumplings in gravy are another favorite side dish.

In a class of its own as a southern staple, comfortable at breakfast, lunch or dinner or even by itself, is cornbread, a substantial quick-bread fashioned of a base of cornmeal and wheat flour, using baking powder and baking soda for leavening. Through the breadth of the south, and into the north, cornbread sees numerous variations.

Southern desserts are numerous, but the pecan pie may well serve as the best local icon: sinfully rich, sweet almost beyond endurance, with a buttery, flaky crust that melts in the mouth. A close second may be the sweet potato pie. A simple, fluffy angel food cake is typically southern, as is strawberry shortcake. Substantial fruit pies and cobblers round out the mix.

Since southerners, white and black, have accomplished many northward migrations throughout the nation’s history, their foodways have influenced much of mainstream American cuisine. Many dishes that originated in the south—fried chicken being the prime example are now considered “American” rather than southern food. Conversely, an area like south Florida exhibits few southern foodways as a result of massive migrations from the north and the Caribbean and Latin America.

Just as there are regional variations in cuisine throughout the south, there are variations in cooking techniques and traditions between white and black southern communities and, in fact, within these communities. Southern food associated with African-Americans is often termed “soul-food,” and is easy to find in northern cities that have seen massive migrations of blacks from the south. African-American cooks have undoubtedly had major developmental influences over many facets of southern cuisine. Despite any apparent differences, however, most of the unifying aspects of southern cuisine—the penchant for simple ingredients, the slow cooking, the tendency to deep fry, the love of barbecue, the proclivity toward pork, the sweet tooth—apply equally to southern cooks of both races.
Most definitions of “the south” include the states that between 1861 and 1865 formed the Confederate States of America: Virginia, North Carolina, South Carolina, Georgia, Florida, Tennessee, Alabama, Mississippi, Arkansas, Louisiana, and Texas. Parts of the “border” states of Maryland, Kentucky, and Missouri share many southern food traditions.

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.