|
First of all, let's settle the spelling question! We are Fat Boys BBQ. We are also sometimes known as Fat Boy's BBQ, Fat Boys Barbecue, Fat Boy's Barbecue, Fat Boy's Bar-B-Que, Fat Boys Bar-BQ, Fat Boy's Barbeque, Fat Boys Bar BQ and Fatboys BBQ. No matter, we pride ourselves on providing a quality family atmosphere in which to enjoy a memorable meal. Our name is Fat Boys BBQ and we make fine Barbecue. Now some Barbecue (BBQ) word definitions are: A Barbecue - the social occasion at which food is barbecued. The Barbecue has certain characteristics that distinguish it from other food-related gatherings such as fish fries, potluck dinners, cocktail parties, and formal sit-down meals. Barbecuing - the performance of the act of cooking by the Barbecue method. Barbecue - the term BBQ, sometimes spelled Barbecue, is frequently misunderstood. It is often applied to anything cooked on a grill or in an oven, if a spicy tomato based sauce is applied. Barbecue (BBQ) is a method of cooking, not a dish, or a cooking device. The true original method of barbecue slowly smokes meats at a temperature range between 190° and 230°. The meat is cooked using indirect heat. Smoke and low-level heat generated from burning wood coals, off to the sides, will slowly cook the meat while also penetrating the meat with a wonderful wood (not smoke) flavor. For ribs, the process will take between 4 and 6 hours depending on thickness, weather and wind conditions, and how well the heat is maintained at an ideal temperature of 190° to 230°. Pit Roasting - the cooking meat and/or vegetables, wrapped and placed in a hole in the ground, under a cover of hot coals. Due to the tight wrapping and the low temperatures, the meat is actually braising, cooking in moist heat, rather than roasting. Now for what Barbecue is - there is a distinct difference between grilling and Barbecuing. Grilling is done over the direct heat of a fire. The object is to sear the outside and concentrate the juices on the inside. The grilled flavor is caused by the toasting the outside of the food. The process is similar to the way that brown crust forms a loaf of bread as it is baked. In grilling, oils and fats are rendered out of the meats and drip through the cooking grate into the fire. Barbecue (BBQ) on the other hand is the process of cooking meat at low temperatures for long periods of time. Large cuts of otherwise tough though very flavorful meat is cooked by the heat and smoke of a hardwood fire over an open pit (rather than a closed smoker) or a hole in the ground, at low temperatures (210° or less) for a long time, keeping the meat moist, with doneness determined by the tenderness of the meat. At Fat Boys BBQ, we cook by the Open-Pit Barbecue method, that is, the fire is contained in an enclosed firebox made from lined firebrick, closed on five sides and open only on the top.... therefore the term "open-pit". Over the fire are steel grates located at various heights to help adjust the heat level, as determined by the skill level of the pit-master. A hardwood (seasoned oak or hickory) fire is prepared and burned down to coals. The temperature of the fire is raised by letting in fresh air under the coals at the bottom of the firebox. The heat is lowered by spraying it with a water mist from above. The meat or vegetables being cooked are never touched by flame. FINALLY, THERE IS the FAMOUS FIVE of BBQ! - First, the MEAT. All great BBQ starts with great, carefully selected meats. The most common meats, best for Barbecue are chicken, beef, pork, turkey and catfish. The Barbecue process, properly executed, assures flavorful and very tender meats. Second, the WOOD. BBQ, or Barbecue, is often produced with electric or gas in grills and ovens, Charcoal with some wood chips for smoke, and in the case of Kosher BBQ, the occasional CrockPot™. We believe that the best way is to consistently produce the best Barbecue is with large, properly seasoned logs of the most desirable species' of woods. Barbecue is best over very slow burning woods with a mild, flavor producing smoke. Third, the SMOKE. BBQ is not broiling, grilling or potting. In Barbecuing the meat is never directly over hot coals, or a cooking element or a flame. Traditional Barbecue is cooked at a low temperatures, less than 210°, using heated aromatic smoke produced by a banked fire, not the hot direct heat of other common cooking methods. The low heat allows tenderness and juiciness of meats and the familiar BBQ taste. Fourth, TIME. Low temperatures require longer cooking time. Very good BBQ takes a very long time to prepare. The shortcuts that we see are understandable, but not even remotely an acceptable substitute for the real thing. The Fifth and last, but not least component of real Barbecue is the SAUCE. At Fat Boys BBQ, we use our own sauces. Different meats call for different sauces. Different sauces, mops and bastes are used at different times during the BBQ cooking process. The Fat Boy's BBQ sauces add to the flavors of our fine meats. If our guests came for the sauces, they would ask for a straw. For that matter, not all Barbecue uses sauce on it. We feel that properly prepared BBQ has great flavor without sauce. The Fat Boys sauces merely add, in most cases, another desirable layer of flavor. Here at Fat Boy's, you can enjoy the carefully selected and prepared meats as well as the sauces that we serve. Fat Boys BBQ presents a menu and service that will give you and your guests a unique taste. Fat Boy's continues a tradition of high quality, real original recipe Barbecue. We offer our entire menu for Take Out and Catering Services. These
services popular. Our Catered offerings are not only from our basic
BBQ menu as published, but we can provide any special foods requested by
our customers. The provisioning of Picnics is a specialty. We also simply
deliver without serving, locally. Please call for information.
Home |
About Us |
Our Story |
Our
Food | Catering |
Recipes |
Links |
Menu |
Contact Us WE
INVITE YOU TO VISIT OUR POPULAR SISTER BBQ WEB SITES:
Copyright©
2003-2004 FatBoysBBQ.com. |
