Comments on: Let’s talk BBQ

By: Chennette

Chennette — Mon, 21 Sep 2009 19:32:34 +0000

Hi Taymer – thanks!
I wonder if something is up with the RSS – I have noticed that with a couple other blogs I (try) to follow. Although the Google Reader has updated for my own blog – maybe if you try re-adding it?

By: Taymer

Taymer — Mon, 21 Sep 2009 14:49:32 +0000

I really loved this article even if was abt bbq. I added u to reader but it has not updated since the mango post.In my pre vegan days when I went to Canada and someone invited us to a bbq I was shocked to see hotdogs and burgers because I was so use to the Caribbean tradition of bbq

By: Chennette

Chennette — Sun, 06 Sep 2009 02:15:32 +0000

Yeah, I think we could do with a box of falafel, kibbe or kufta and maybe kebabs/gyros.

By: raz4125

raz4125 — Sun, 06 Sep 2009 01:03:34 +0000

Chennette, just want to say that I loved your post on barbecue; learnt something along the way too. Like you, I would like to try a Syrian/ Lebanese Q. It’s funny though how the word Barbecue would stir up so many ideas and meanings to different people. But, to me, it’s all in the sauce. Thanks for sharing!

By: Chennette

Chennette — Wed, 02 Sep 2009 23:29:50 +0000

Hey Abigail – I have been seriously enjoying your traveling through Italy – so envious

By: Abigail

Abigail — Wed, 02 Sep 2009 08:19:31 +0000

Glad to see you posting again. We love barbecue, any time, any where. In North Carolina, where I’m originally from, barbecue means only one thing – a huge piece of pork cooked slowly in a wood pit for a very long time. Anything else (steaks, chops, sausages) cooked on over coals or wood is considered “grilling”, not barbecue. I’ve taken to the use of the all-purpose word barbecue, but my dad refuses to acknowledge anything else as BBQ. Oh well, what’s in a word???

By: Chennette

Chennette — Sat, 22 Aug 2009 02:09:21 +0000

Thanks Aka – the difficulty in taking photos while barbecuing as these last 2 times, I was manning the grill and the ingredients, so I was happy I at least got that glowing coals one!
That chicken leg looks great – even though I can see unsauced flesh

By: aka_lol

aka_lol — Sat, 22 Aug 2009 01:01:40 +0000

The red hot coals with the meat on the fire looks amazing; not to mention tempting. Maybe a book cover or start of a chapter

Last Sunday I took some photos of a particular chicken leg I had my eye on for some time. It was being barbecued. I finally ate the chicken leg but not before overcooking it. That is the problem with a nonlinear meat like chicken, there is a fine line between cooking it right and cooking it wrong.

http://farm3.static.flickr.com/2443/3843502027_40f5bbbac1_o.jpg

Last year I was in Texas and tried several places for barbecue and was never disappointed. I think the meat has to be right to start with but the sauce is what makes the difference. Some sauces were too hot, even by Trini standards.

By: Chennette

Chennette — Fri, 21 Aug 2009 01:11:27 +0000

That might have been David’s or D Original BBQ Hut? It’s part of our arriving in Trinidad tradition for those siblings overseas – doubles as you land in the airport, bake and shark in Maracas, roti from Amin’s and somebody will go down there and pick up BBQ at the long lines. The lamb is sometimes good – we tend to get a mixture, but I like the chicken, and occasional splurge on the shrimp. And ooohh, the garlic sauce!!!

By: Chris De La Rosa

Chris De La Rosa — Fri, 21 Aug 2009 00:53:02 +0000

Last time we were home (carnival 2009) my sister took us to a spot down south by Jenny’s on cross crossing, run by staff who all seemed to be Muslim (larger out door tent). Supposedly this was the best place to get BBQ in TnT and they DELIVERED! WOW! I’m a “Q” king, so I know good “Q” and this was absolutely BOSS!

However, their lamb was not up to par. I now know why there was such a huge line to get served. Can’t wait for September to hit that place again. No lamb this time and double the chicken order 4 sure.