Thread: Why do we....
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Unread 01-07-2013, 10:28 PM   #44
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Originally Posted by Gnaws on Pigs View Post
argue, fuss and worry so much about what process is used to cook something? To me, if the end product tastes good and doesn't give me tomaine poisoning; I could care less if it was cooked at 150* or 700*, cooked nekkid or wrapped in foil, paper, birch bark, saran wrap, handmade papyrus or kevlar; cooked in a stickburner, kamado, UDS, on a propane grill, in a crockpot, on a stick over a campfire, or a smoker made out of an old portajon; rubbed, sauced, salted, or marinated. I expect food to taste good. That's all. Good food is good food, and there are many means to a successful end.

Discuss. :)
I agree that it doesn't matter what methods are used if it means great food. But I am seriously concerned about temperatures, times, volumes etc as one should be able to reproduce the process. And one should be able to provide sufficient info so others can produce the same quality great food. Nothing is more frustrating than to follow a recipe and fail because of wrong info.
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