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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 10-24-2011, 09:32 PM   #151
NorthwestBBQ
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Quote:
Originally Posted by tortaboy View Post
Sorry WvSmoke...I edited my comment.

Kumbaya

Not sure how this thread turned so serious today. I thought we were just having fun and discussing our preference as to how we like our meat cooked.
Exactly.

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Unread 10-24-2011, 10:01 PM   #152
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Quote:
Originally Posted by tortaboy View Post
MORE INFORMED? You really are militant, aren't you.

You may want to pull the sticks out of some of your members A##'S. After being away all day I get blasted like this is some serious conversation. Apparently raw meat removes any resembleances of a sense of humor (You, Michael, and Wv Smoke excepted).
I'm having fun and smiling as I type my rebuttals to you, no worries here.
I can't, and won't be responsible for others obviously, and thought that since you are dishing it pretty hard to 'our side' that you would handle with humor a logical rebuttal.
To me, it must all be in fun because nobody has a right to mess with other people's preferences in my book. I haven't taken you seriously.

The argument I made is sound though, even if it is delivered in fun
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Unread 10-24-2011, 10:07 PM   #153
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Quote:
Originally Posted by Lake Dogs View Post
Originally Posted by tortaboy
Question for you undercookers to ponder?


If you cooked low and fast, you would get some smoke on the outside, but the inside would still be nice and bloody....er juicy.

Not tender. Extremely tough, and not juicy at all. Tell you what, try this yourself. You might actually learn why grilling and barbecue have little or nothing to do with one another.
LakeDogs,

I’m going to challenge you on your comment.

This weekend I put 24 pounds of chicken thighs and
28 pounds of chuckie on my custom offset. I burn both
charcoal and wood depending on desired temps…the
charcoal will keep temps about 250F, and the wood will
kick up the temps to 300F-350F.

I SMOKED my chicken and chuckie for 2 hours.

I then foiled my chuckie’s.

I then BBQ’D the chicken by adding wood to
get temps up.

After a short time (Maybe 20 minutes, not sure
as I was on this forum having fun with some
of the others on this very forum). The chicken crisped
up as well as any fried chicken I’ve ever eaten.

Finally, I let my chuckie’s sit in the foil for a couple
of hours, followed by a final half hour unfoiled, until
temps reached appx. 200F internal.

BTW, Chuckie’s came out great also.

To Recap:
Smoked both chicken and chuckie
Foiled chuckie while at the SAME TIME
BBQ’d chicken.

The entire time, the chicken and the chuckies
never moved. The only thing that changed was
the cooking temp.

I’m pretty confident that my cook involved BOTH
Smoking and Barbecuing.

The BEST part was, both the chicken and the
Chuckie’s were cooked the way I like em.
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Unread 10-24-2011, 10:09 PM   #154
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Quote:
Originally Posted by buccaneer View Post
I'm having fun and smiling as I type my rebuttals to you, no worries here.
I can't, and won't be responsible for others obviously, and thought that since you are dishing it pretty hard to 'our side' that you would handle with humor a logical rebuttal.
To me, it must all be in fun because nobody has a right to mess with other people's preferences in my book. I haven't taken you seriously.

The argument I made is sound though, even if it is delivered in fun

I forgot, what was your argument again?

Were you the guy that likes you meat undercooked?
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Unread 10-24-2011, 10:16 PM   #155
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Quote:
Originally Posted by tortaboy View Post
I forgot, what was your argument again?

Were you the guy that likes you meat undercooked?
Nope, I'm the guy saying eat it how you like it and don't mess with other people's happiness by spouting nonsense science or high school dramatics
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Unread 10-24-2011, 10:28 PM   #156
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Quote:
Originally Posted by tortaboy View Post
LakeDogs,

I’m going to challenge you on your comment.

This weekend I put 24 pounds of chicken thighs and
28 pounds of chuckie on my custom offset. I burn both
charcoal and wood depending on desired temps…the
charcoal will keep temps about 250F, and the wood will
kick up the temps to 300F-350F.

I SMOKED my chicken and chuckie for 2 hours.

I then foiled my chuckie’s.

I then BBQ’D the chicken by adding wood to
get temps up.

After a short time (Maybe 20 minutes, not sure
as I was on this forum having fun with some
of the others on this very forum). The chicken crisped
up as well as any fried chicken I’ve ever eaten.

Finally, I let my chuckie’s sit in the foil for a couple
of hours, followed by a final half hour unfoiled, until
temps reached appx. 200F internal.

BTW, Chuckie’s came out great also.

To Recap:
Smoked both chicken and chuckie
Foiled chuckie while at the SAME TIME
BBQ’d chicken.

The entire time, the chicken and the chuckies
never moved. The only thing that changed was
the cooking temp.

I’m pretty confident that my cook involved BOTH
Smoking and Barbecuing.

The BEST part was, both the chicken and the
Chuckie’s were cooked the way I like em.
Dunno if this is going to sway me, even if it was your barbie for the pancreatic cancer foundation?
http://www.google.com.au/imgres?imgu...QEwAg&dur=4658
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Unread 10-24-2011, 10:29 PM   #157
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Sorry to say tortaboy, you only BBQ'ed your chuck and chicken. If you were actually smoking something you would be trying to preserve it for storage. The way you cooked your meat is BBQ.
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Unread 10-24-2011, 10:34 PM   #158
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Quote:
Originally Posted by Pyle's BBQ View Post
Sorry to say tortaboy, you only BBQ'ed your chuck and chicken. If you were actually smoking something you would be trying to preserve it for storage. The way you cooked your meat is BBQ.
Guess I did a 2 hour BBQ on my chicken, and a 10 hour BBQ on my chuckies huh?
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Unread 10-24-2011, 10:39 PM   #159
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Check this out.



Our local Vietnamese resturaunt hooked us up with this specialty. They own the fresh killed poultry place next door.

This is a dish of mixed chopped ducks organs and blood, the duck was killed to order and the dish was served raw with a little lime juice fsh sauce and garlic.

MMMM MMMM good!
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Unread 10-24-2011, 10:42 PM   #160
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Quote:
Originally Posted by Capozzoli View Post
Check this out.



Our local Vietnamese resturaunt hooked us up with this specialty. They own the fresh killed poultry place next door.

This is a dish of mixed chopped ducks organs and blood, the duck was killed to order and the dish was served raw with a little lime juice fsh sauce and garlic.

MMMM MMMM good!
Yummy.
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Unread 10-24-2011, 10:44 PM   #161
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Quote:
Originally Posted by Pyle's BBQ View Post
Sorry to say tortaboy, you only BBQ'ed your chuck and chicken. If you were actually smoking something you would be trying to preserve it for storage. The way you cooked your meat is BBQ.

Woops....you are correct.

I often use the term barbecue and smoked interchangeably.

My bad.
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Unread 10-24-2011, 10:48 PM   #162
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Quote:
Originally Posted by Capozzoli View Post
Check this out.



Our local Vietnamese resturaunt hooked us up with this specialty. They own the fresh killed poultry place next door.

This is a dish of mixed chopped ducks organs and blood, the duck was killed to order and the dish was served raw with a little lime juice fsh sauce and garlic.

MMMM MMMM good!
Wow Cap, since there is no evidence to suggest salmonella danger is greater n chicken than any other poultry, you are really living on the edge...if you want to go completely wild and push your cheese right to the edge of your cracker and make tortaboy pass out, here's the risk you take.
Get a fresh oyster. Eat it RAW.
I mean it. Right from the shell.
Crikey!The danger!

We are still having fun aren't we guys?
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Unread 10-24-2011, 10:51 PM   #163
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Quote:
Originally Posted by tortaboy View Post
Guess I did a 2 hour BBQ on my chicken, and a 10 hour BBQ on my chuckies huh?
Yes that is correct.

Sorry, I won't be able to join your club. I enjoy my beef R-MR, chicken done at 165, pork pulled at 140, lamb R=MR, sushi is great, and tuna seared on the outside and rare in the middle.
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Unread 10-24-2011, 10:52 PM   #164
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Oh man, I love oysters! The 'R' months have started!
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Unread 10-24-2011, 10:59 PM   #165
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I'm with you Cap!

For the record, I like different cuts cooked to different doneness, love mutton and certain lamb cuts well done. Some beef cuts medium.
Fresh caught prawns I eat with chili, lime and garlic and cilantro, cleaned and squirming.
It just depends.
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