The BBQ Mailing List was started in early 1996 by Richard Thead to facilitate the discussion of barbecue and grilling.
We don't discuss religion, or politics and we post no obscene pictures
(provided you don't look at the mugs of some of our members on
Garry's Web page). Please don't look--as it's pretty scary and people have left the list after seeing them.
We talk about Q here. We answer questions about Q. We fight about Q. We take Q seriously. That's what we do. Sometimes, opinions and prejudices border on religion, but just keep in mind that most of the time a post that sounds critical, or even hostile, is most likely done tongue-in-cheek. Don't take everything you read on this list too seriously, in fact don't take anything you read on this list too seriously! (Except safety.)
Here is what Rick Thead used to send to new list subscribers:
"I'd like to keep this list fun and informative for everybody. Hopefully, we can keep the flames to a minimum. We all need to keep in mind that bbq means different things in different places. I'm as guilty as anybody of being a bbq snob. However, for this list, anything having to do with smoking, grilling or any other type of 'outdoor' cooking is welcome. The only thing I'd like to discourage is the so-called 'oven bbq,' where you throw something in the oven with a bottle of liquid smoke and call it bbq. There are plenty recipes for that in the recipe archives already, and it has no place here."
If you are a new member and discussion topics seem to be wandering, just stick around awhile and see what happens. Many of the list members have been participants for many months and have grown to be friends. Some members even get together occasionally around the country to share barbecue and swap stories (more likely lies). Consequently, other topics of discussion may spring up temporarily but the discussion will come back around to barbecue. Just be patient.
[I'm new to the Internet and this BBQ List. Just what is a FAQ, anyway?]
I will take a stab at letting you in on some Internet etiquette. FAQ stands for Frequently Asked Questions. Most groups on the Internet have a FAQ. It is recommended that you read it first before posting any questions, as it may contain your answers. That way, the same basic questions don't need to be answered over and over each time a newbie (new person such as yourself) joins the list.
Definition of terms
Bandwidth A term used to describe an undefined amount of traffic on the Internet. An example would be: "Posting pictures to the BBQ List is a waste of bandwidth."
ECB El Cheapo Brinkmann smoking pit. Refers to a vertical water smoker made by several manufacturers that costs in the neighborhood of $30. Can produce, in the hands of a skilled pitmaster, prize-winning barbecue.
Hondo A smoking pit made by New Braunfels and called the Hondo. It is an off-set firebox type smoker. It is almost identical to the Black Diamond and is functionally equivalent to the Brinkmann SnP Pro.
IMHO In My Humble Opinion.
KCBS The Kansas City Barbecue Society. They sanction many barbecue competitions.
Larding A technique for use with very lean meats where slabs of fat are placed on the outside of the meat. This acts like a fatter piece of meat and the fat bastes the meat as it smokes. The slabs of fat can be 1/2 to 1" thick and can be held in place with cotton string, the kind you'd use to tie a rolled-roast. Discard the fat when the meat comes out of the pit.
Lazy-Que A derogatory term used by wood-burning pit traditionalists referring to those who choose to use gas or electricity to fuel their pits and wood chips and or chunks for smoke. The Lazy-Q'ers thereby relieve themselves of the necessity to expend any but the most trivial effort in the act of barbecuing.
MIM Memphis In May. A barbecue society and a barbecue competition held each May in Memphis, TN.
MD Mindless Drivel. A term used for postings to the BBQ List that are utterly without any redeeming social merit, sort of like smut. 'I can't describe it, but I know it when I see it'. If you wish to post a non-barbecue-related message to the BBQ List, as a courtesy to other list members, include the letters 'MD' in the subject header so that list members who do not wish to read it may delete it easily. Non-barbecue information that is of interest to the entire list is not considered MD. For example, posts that tell us when a list member gets married, has a child, an anniversary, a party, wins an award, etc. This is family news and we want to hear about it. The BBQ List is different things to different people. To some, it is a primary outlet for social interaction, to others it is an avenue to learn about and share barbecue information. This dichotomy of points of view sometimes leads to conflict on the list--social chatting vs. barbecue related posts. What we, as the users of the BBQ List, must do is to respect the needs of each other and strive for a balance between the two points of view.
NBBD A smoking pit made by New Braunfels and called the Black Diamond. It is identical to the Hondo except it has a wooden front shelf instead of a metal shelf.
Pseudo-Q or Faux-Q (don't say this one out loud). Meat that is boiled in water (parboiled) and then finished on the grill and served with a BBQ sauce containing liquid smoke product. Also used to refer to foods cooked in the oven that simulate real BBQ. These are taboo on the BBQ List.
SnP Pro A smoking pit made by the Brinkmann Corporation called the Smoke'N Pit Professional. It is an off-set firebox type smoker, with a wooden front shelf.
SWOCS A barbecue pit made by Southwest Outdoor Cooking Systems. A vertical pit that uses gas for fuel and to heat and burn wood chips or pellets to produce the smoke. The company ceased operations in early 1997.
Thread On Internet mailing lists or on newsgroups, a discussion on a particular topic that goes on for days, weeks, months, or in some cases years. An example could be a 'thread' on how to smoke chicken.
URL Uniform Resource Locator. An Internet Web page or FTP address.