(e:jason) mentioning the BBQ article (I forgot that I had forwarded it to him!) has triggered the motivation to go on an old-fashioned rant as you've seen me do in the past.
To wit:
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"While summer quenchers like light beer and iced tea are refreshing if you're mowing the lawn or tending a hot grill, I want a more robust adult beverage when I sit down to juicy slices of grilled beef or smoky, finger-licking barbecue."
Really? This is war. Thank God that in this country, for now anyway, we still have the freedom of choice. Or if you're me, the freedom of antipathy and excoriation. Let me translate - "While beer and iced tea are okay for the bumpkins who cut their own grass, I prefer a more sophisticated beverage with my BBQ. You know, less rough around the edges and more palatable to my banal sensitivities."
Food writers are generally insufferable. When the article started talking about "interplays" with sauce, smoke, etc. affecting the beverage of choice I had enough.
The Truth
Here's the deal. The food comes first, not the accompanying drink. Anyone that says otherwise is fucking wrong, okay? The fact that the article is titled "Pairing wines with grilling favorites" rather than "Pairing grilling favorites with wines" says it all. Now you certainly may expect to see this kind of thing in an overwhelmingly yuppie city like SF, where more often than not your exposure to BBQ will be in a sit-down restaurant with silverware, a water course, horrifying conversations going on around you and an utter lack of wet-naps.
Drinking wine with your BBQ is best done at home alone, where no BBQ cognoscenti will actually witness what is going on; sort of like your alcoholic uncle nipping from a flask in his jacket when nobody is looking.
Of course this sort of shit goes on in California - there is no reputable BBQ tradition there and the state is full of transients, both legal and illegal. This scenario is going to create a melting pot of theories about food, and let's face it, there is no better region for foodies anywhere in America than the Bay Area. Pair this with the famous wine industry in the area, and you're bound to have experimentation.
This isn't to say that it works, or that it is appropriate, mind you. Pairing BBQ with wine is as crazy a concept as pairing a burrito with wine. Hey (e:jay), do you think that Gramma Mora's last night could have been enhanced with a splash of Beaujolais? The spiciness of the sauce would have really made everything pop!
Fuck me, I can't even handle that in jest - I blame Bartles and fucking James and those 4-packs.
This is what you drink with BBQ if you wish to avoid embarrassment; beer (go easy drinking, you'll enjoy nowt with a stout), iced tea, water, or juice. BBQ is not a high-class endeavor - it is meant to be done amongst friends in a casual manner, out in the backyard with some tunes, green grass, plastic cups, fire, sunsets and the sort of good times our grandparents had.
BBQ is more than food, it's a classic American activity with a tradition that demands respect. Wine belongs just about anywhere other than with BBQ, just like sushi belonging just about anywhere other than a baseball stadium.
Right on Z. Kentucky Greg's is the shit. And I'm working on finding out which beer is best for what kind of BBQ. There are some resources.
I don't drink shitty beer under any circumstances. Well not any....perhaps on the golf course it's okay.
Kentucky Greg's is the truth! People claim that Fat Bob's is the best in the Buffalo area... IMO they are entirely wrong. I've been hooked on their pork sandwich on the Texas toast for years. The smoke outside of that place drives me up a wall when we pull up.
I hate watery beer - you'd never catch me drinking a Coors Light around my grill, or anyone elses. That is weak! Then again, I'm picky about beer (although not nearly to the extent that these people in the article would be about wine).
You definitely don't want to disrespect what's on the plate with what is in the glass - please, I don't want to give the impression that drink is unimportant. IMO watery beer is a no-no in any scenario. At that point it is about personal pride and self-respect.
So are there specific kinds of beer which are to be avoided also?
I'm a longtime advocate of Kentucky Greg's :::link::: but their beer selection is [shall we say] a little limited. When I'm elbows-deep in barbecue sauce I don't want to wash it down with a watery-ass Bud any more than I want to listen to the Jimi Hendrix Experience Featuring Ace of Base. It's like, you don't want to disrespect what's on the plate with what's in the glass, you know? So why I gotta be sneaking Double Bag in my trench coat just because somebody thinks it's their damn business?
- Z
(e:theli) - HA! Shit, you've got me!
With regard to the last line...
Except in Japan.
Ok Tiny I bit on that. It made me realize that I forgot another BBQ faux pas - exchanging grilled meat for grilled vegetables. I would always meet the needs of a vegetarian friend if needed on my grill, don't get me wrong; I'll make a mean, mean portobello burger with fresh toppings made by hand an hour before, if it would please a vegetarian friend.; but health statistics are irrelevant when it comes to BBQ, particularly when they come from a vegetarian advocacy group. (If you're eating BBQ, you aren't counting calories or worried much about cancer).
Presumably they would tell me that grilling in general is bad and is cancer causing, so therefore it would be best if we all ate steamed vegetables and bulgur wheat. Fuck that - they can stuff it.
:::link:::
I suppose next they're going to be talking about how BBQ is supposed to be enjoyed while listening to fuggin Tori Amos.
Nobody would be allowed to drink wine with BBQ here, but if I ever witnessed it I'd insist that the person drink out of a Dixie cup.
Wine with BBQ?? As a mid-westerner who loves BBQ, that freaks me out a little. Who wants to hold a wine glass, anyway, with greasy barbecue hands? Cause it's not BBQ if it's not a little messy.