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The Water Cooler
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Best BBQ in Okc
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<blockquote data-quote="jstaylor62" data-source="post: 1607675" data-attributes="member: 6870"><p><strong>""Technically, most of the "BBQ" in OK is actually "grilled meat""</strong> - that is a pretty wild and unsubstantiated claim unless you reference specific places that you suspect are cooking this way. Not all "burn spots" on meat is from direct grilling. When I hickory smoke a pork shoulder at 225 for 12-14 hours, it tends to develop an excellent black bark on the outside. There is a technique for baby back ribs where they are smoked for 3-4 hours, wrapped in foil for 60-90 min then finished on a hot grill to sear in some juices. That would tend to leave some "burned spots" you speak of.</p><p> </p><p>What BBQ places struggle with is not the cooking of the meat, its keeping the meat in a warming drawer at a temperature that complies with health codes. The longer they try to keep it warm, the drier it becomes.</p></blockquote><p></p>
[QUOTE="jstaylor62, post: 1607675, member: 6870"] [B]""Technically, most of the "BBQ" in OK is actually "grilled meat""[/B] - that is a pretty wild and unsubstantiated claim unless you reference specific places that you suspect are cooking this way. Not all "burn spots" on meat is from direct grilling. When I hickory smoke a pork shoulder at 225 for 12-14 hours, it tends to develop an excellent black bark on the outside. There is a technique for baby back ribs where they are smoked for 3-4 hours, wrapped in foil for 60-90 min then finished on a hot grill to sear in some juices. That would tend to leave some "burned spots" you speak of. What BBQ places struggle with is not the cooking of the meat, its keeping the meat in a warming drawer at a temperature that complies with health codes. The longer they try to keep it warm, the drier it becomes. [/QUOTE]
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