Thread: Why do we....
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Unread 01-07-2013, 10:13 PM   #43
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
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I'm not going to argue that making quiche on a BGE is BBQ. It isn't. It is baking on a BGE, which can also be used to make BBQ. That said, I do like me a good quiche. It may not be BBQ, but save me a slice.

But, when it comes to making real BBQ, it is easy to get all wrapped up in trying to "do it right," when doing it right, IMO, is very simply, making it taste good.

Some people foil, some don't. Some people mop, some don't. Some people sauce, some don't. I've eaten a lot of good Q, cooked a lot of different ways. It either tastes good, or it doesn't, and what tastes good to me, may not taste good to the next guy. Like it or not, what tastes good is subjective.

I can't see myself doing BBQ competitions, based on what I've read in the Competition forum. There would be too many farkers "shoulding" on me. My "art major" turn in box would probably get me disqualified, and my "pull the corncob out of your a**" response would probably get me banned from future competitions. I'd rather win a People's Choice than a Grand Champion, and most competitive BBQ cooks don't want to "waste their time" on the rif-raf that come to competitions wanting to taste good Q. Those people are annoying.

IMO, if you really care about BBQ, learn the basics, and then make your BBQ your own. Reach higher, kick it up a notch, play with your food. Fark the rules, aim for ohmigod moments. My goal, whenever and whatever I cook, is to make really good food, whether or not I did it the way it "should" be done.

CD
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