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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-03-2010, 10:15 PM   #16
SkySaw
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Quote:
Originally Posted by barbefunkoramaque View Post
LOL

The book is pretty much done but of course needs editing.
You should write a book. Your writing is really enjoyable - so is the topic.

Hey - careful with those words.

Mark
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Unread 01-03-2010, 10:21 PM   #17
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Wow, gives me some ideas, as always, I only have a half an idea of what I am supposed to do, but, that is more than I often have.
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Unread 01-03-2010, 10:31 PM   #18
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Quote:
Originally Posted by SkySaw View Post
You should write a book. Your writing is really enjoyable - so is the topic.

Hey - careful with those words.

Mark
I second that notion and he should let me make his videos so he can concentrate on his art!
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Unread 01-04-2010, 12:10 PM   #19
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Just remember. Don't go rushing to your Pots and try to make the same thing in an offset or a regular pit thinking the mopping will do wonders for your que. It does NOT work that way. Perhaps an open drum or something. I don't know.

Maybe a Santa maria grill?

Or one of those old Brick Pits that are not offset that some Lodges in the 50s and 60s built.

And FOR GODS SAKE - don't let anyone see you simmering anything.

When the guests arrive have the meat on and the simmering liquid disguised as MOP! LOL

Huh? Simminering? What's That?
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Unread 01-04-2010, 01:01 PM   #20
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Best thread of the year! Thanks for sharing.

Paul
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Unread 01-04-2010, 02:22 PM   #21
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Good read!
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Unread 01-04-2010, 02:40 PM   #22
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Great stuff...I'm going to Amazon to purchase that book!
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Unread 01-04-2010, 03:28 PM   #23
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audio version on cd for my truck maybe?
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Unread 01-04-2010, 03:34 PM   #24
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I deleted a couple of posts that contained scanned images of a cookbook, that IS no longer in print to my knowledge. As much as I understand the desire to share the information, it IS still copyrighted material...unless I'm mistaken and it's now public domain for some legal reason.

If it turns out that there are no legal issues then the posts in question will be returned. Until then, please refrain from posting images of copyrighted material.
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Unread 01-04-2010, 04:52 PM   #25
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After nearly 50 years of BBQing and smoking I have recently found the myriad of online BBQ forums and was struck by the idiocy of policing another person's "unorthodox" methods or perceived "taboo" violations.

If it taste good...it is good.

Arguments of how we define it rhetorically (especially in a historical/traditional context) may have merit, but in the end it is all about satisfying food served safe without keeping folks waiting too long.

Last edited by The Pup; 01-04-2010 at 08:13 PM..
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Unread 01-04-2010, 08:10 PM   #26
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Quote:
Originally Posted by barbefunkoramaque View Post
However, buried in the official Inquiries testimony is the evidence and even drawings by a Jack Thayer of the liner breaking in two.


I knew Jack didn't drown in the movie. Man is Kate Winslet going to be p*ssed
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Unread 01-04-2010, 08:43 PM   #27
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Quote:
Originally Posted by The Pup View Post
After nearly 50 years of BBQing and smoking I have recently found the myriad of online BBQ forums and was struck by the idiocy of policing another person's "unorthodox" methods or perceived "taboo" violations.

If it taste good...it is good.

Arguments of how we define it rhetorically (especially in a historical/traditional context) may have merit, but in the end it is all about satisfying food served safe without keeping folks waiting too long.
I agree

I think one of the reasons we CAN rhetorically postulate is because we cannot taste someone's samples online. My signature once quoted that
bbq is best judged by the result, not the method."

My "break my heart loinbacks" are specifically drawn from a Louisiana recipe so I agree wholeheartedly. While my SPARES are done with not foils or wraps., my loinbacks are made in a pinch by simmering the cuts in beer and strong chicken stock THEN smoking them. Of course I never like to reveal that. The ribs are brought onsite (well they used to be) as a backup if I need more stuff. They are par simmered, spiced and ready to go into my hot pit. I never rely on them as the main course though.

This is why I drew that parallel to the online community condemning flavor braising or simmering (which is as old as the hills) while gleefully embracing foil, an injection needles and canned or powdered broth to enhance flavor and augment or limit moisture retention or loss.

http://www.youtube.com/user/Popdaddy...24/_ETt0-WT2Zs

Loinback shown at the start of video
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Unread 01-05-2010, 03:10 AM   #28
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Gonna go simmer my brisket and then inject it with all of the juices. Then I'm gonna cook it slow for 2 hours then fast for 2 hours. Then I'm gonna cover it with sugar and hit it with a blow torch for the bark.

Really a great post Donnie!
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Unread 01-05-2010, 03:59 AM   #29
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Great post Donnie. Thanks for the education.
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Unread 01-05-2010, 04:02 AM   #30
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Very interesting read. Muchas gracias Donnie.
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