Did you know that May is National BBQ Month? How did no one tell me sooner? I just found out a couple of days ago and at first I was devastated. Me. Lover of all things barbecued. Has missed half of the month devoted to said love.
Then I remembered: May is just the beginning of BBQ season. No matter what the Hearth, Patio, and Barbecue Association says. Why do we need to be limited to just a month?
Before we go any further, I feel you should know a few things about me and my relationship to bbq:
- I am from Georgia which to some simply means that I am a peach or maybe a belle. What it really means is that I dream of bbq, specifically pork (pulled, chopped, ribs, you-name-it), slow-smoked and soaked in a tangy-sweet or possibly vinegar-based sauce served with cole slaw on the side (not on top like in North Carolina, though that’s pretty good too). In college, my friends and I would escape the computer lab on days when Sonny’s had their all-you-can-eat special. We’d roll in there around 4pm and put away so many plates of chopped pork (which we lovingly called “heavy P”) that we’d roll out of there like Violet Beauregarde although you probably wouldn’t have wanted to squeeze any of us (just saying).
- I lived in Texas for 5 years during my formative years so sometimes my dreams also include beef brisket and smoked sausages. And sometimes I like my BBQ sauce with a little more heat. (And maybe sometimes I get picky about my chili but that’s for another post).
- My mom is Korean. My dad was a tall, lanky white guy. This makes me half or hapa if you’re in Hawaii (I wish I was in Hawaii). Anyway, so yeah, there’s always room for a little bulgogi or kalbi (aka Korean BBQ) on the table. Always. In fact, when I was a kid, it was not unusual to find bulgogi, kimchi and rice alongside some American staple like, say, turkey and pumpkin pie. Those were my favorite Thanksgivings.
- After living in California for more than 7 years, I completely embrace the beauty that is tri-tip even though I don’t really know what cut of meat it is, because they don’t cut it that way in Georgia or Texas… at least they didn’t when I lived there.
So if you add all that up, what do you get? An equal opportunity BBQ lover. Yes, sir. Something for everyone and everything for me.
Now I feel like I need to do a BBQ series. If for no other reason than I need to eat some BBQ. Old favorites, learning to make some new favorites… I’m giddy thinking of the possiblities…
- Korean BBQ (kalbi)
- tri tip
- pork ribs
- And, of course, sides. You can’t have a proper BBQ of any kind without sides. (heck, sides could almost be their own series)
Anyway, what do you think? Are you up for some bbq this summer? Fire + meat = good, mm’kay?
P.S. You should try this bbq chicken. You won’t regret it.