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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 01-05-2010, 05:56 AM   #31
redy2smoke
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Alot of info to digest. Taste good, is good!

Thanks
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Unread 01-05-2010, 06:40 AM   #32
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I picked up this book a couple of years ago and read through it. I remember thinking it was a pretty good book. Now after reading your post I realize I need to pull it off the shelf and give it a second read.

Great post. thanks.
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Unread 01-28-2010, 10:57 AM   #33
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Make sure and do his brisket recipe in private. LOL
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Unread 01-28-2010, 11:17 AM   #34
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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.
Obviously the 50 yrs of q'n gives one a lot of wisdom on the subject. I like the comment. More than one way to skin a cat is what I always say.
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Unread 01-28-2010, 11:37 AM   #35
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Darn good read, Popdaddy. Thanks for taking the time to elucidate and demystify.
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Unread 01-28-2010, 08:52 PM   #36
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barbefunkoramaque lol..... write a book i'll buy it.
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Unread 06-22-2010, 11:01 AM   #37
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One of my favorite threads ever, definitely worth the time it takes to read (and re-read from time to time).
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Unread 06-22-2010, 02:00 PM   #38
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Thanks Donnie. Well executed and much appreciated.

But, I'm guilty as charged. Today on Facebook I ridiculed the Chris and Pitts folks for simmering or boiling their ribs. You should have seen the myraid of compliments about their food on the company Facebook hompage. People love the stuff.
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Unread 06-22-2010, 03:51 PM   #39
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Donnie, thanks for taking the time to post that.
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Unread 06-23-2010, 07:44 PM   #40
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Quote:
Originally Posted by chambersuac View Post
Donnie, thanks for taking the time to post that.
Your welcome. We seemed to have gotten through the discussion without the inexperienced bbqer coming in and not realizing the historical place this process has in BBQ History and why before they vomit out things like... "there are many ways of doing Q but one thing is certain..bbq ain't boilin' / simmering."

I can remember other chants in the past like "cooking bbq above 225? Sure if you want to make shoe leather..." Thank God that bit of ignorance is dispelled. It can be good both ways but adjustments must be made.

Or how about "you better peel off the bark and have thin blue smoke or you will be making a charcoal puck," the poster completely unaware of the practices of such masters as Mixon. LOL Or Zion for that matter.
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Unread 06-24-2010, 08:42 PM   #41
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Donnie, glad this post got popped back up to the top or I would have missed it. Great writing on the history and evolution of the Texas Legends. I think it's akin to studying how Robert Johnson became Blind Lemon Jefferson became Gatemouth Brown became Johnny 'Guitar' Watson became Stevie Ray Vaughn. New techniques and instruments but the same fundamental emotion underlying it all.

Wow, getting a little deep - now back to the shallow end.
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Unread 06-24-2010, 08:48 PM   #42
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Quote:
Originally Posted by High Q View Post
Donnie, glad this post got popped back up to the top or I would have missed it. Great writing on the history and evolution of the Texas Legends. I think it's akin to studying how Robert Johnson became Muddy Waters became Freddy King became Stevie Ray Vaughn. New techniques and instruments but the same fundamental emotion underlying it all.

Wow, getting a little deep - now back to the shallow end.
Yes, a little deep, but true nonetheless.
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Unread 06-24-2010, 09:12 PM   #43
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Quote:
Originally Posted by Kevin View Post
Yes, a little deep, but true nonetheless.

Kev, we must be long lost brothers we always think the same thing
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Unread 07-06-2010, 02:24 PM   #44
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Quote:
Originally Posted by barbefunkoramaque View Post
Your welcome. We seemed to have gotten through the discussion without the inexperienced bbqer coming in and not realizing the historical place this process has in BBQ History and why before they vomit out things like... "there are many ways of doing Q but one thing is certain..bbq ain't boilin' / simmering."

I can remember other chants in the past like "cooking bbq above 225? Sure if you want to make shoe leather..." Thank God that bit of ignorance is dispelled. It can be good both ways but adjustments must be made.

Or how about "you better peel off the bark and have thin blue smoke or you will be making a charcoal puck," the poster completely unaware of the practices of such masters as Mixon. LOL Or Zion for that matter.
Thanks again for a great post Funk! I like your "shoe leather" comment. Like you have said, every method has it's place in the world of BBQ. I'll bet many that cook at lower temps but employ foil somewhere in the process don't even realize that once wrapped tightly in foil they are no longer cooking at 225. I've never temped what it gets up to but certainly into the 300's I would guess?
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Unread 07-06-2010, 03:12 PM   #45
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That was a great post and the book has tons of excellent info about the long history of BBQ..good job
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