I'm 51 years old, and still play with my food... - Page 4

landarc · 11-29-2012, 07:05 PM

Oh, and I cook Tri-tip as I was taught to do, some 35 years ago, in the Central Coast region of California, by men who learned to cook there when the style of cooking was invented. But, none of you who grill over hot coals, or smoke in enclosed cookers are doing it right.

Terry The Toad · 11-29-2012, 07:06 PM

Hey... good thread.

If I want something different to try, I come here for ideas. Pepper Stout Beef, ABTs, fatties, pork shots, etc. (Well, maybe they are not all that new, but they were new to me.)

When it comes to cooking "regular" BBQ (like a pork butt or ribs), I don't vary my methods much. Oh, I might bump the temp up if I'm running behind, but that's about it.

With brisket ... it's a hard question to answer. I didn't really have my own method (whether traditional or not.) My first ever packer (a 15 pounder) was smoked at 225 for 18(!) hours. It looked like a burnt shoe when I pulled it. However, miraculously, it tasted pretty darned good. [An aside here: That brisket STILL tasted better than every other brisket I've tried at restaurants (with one exception.)]

In the past couple of years (using ideas from this forum), I've cooked enough briskets to figure out that *I* get better results with hotter temps and shorter times. Although I like tradition (low and slow), I have to do what works for me!

Big Mike · 11-29-2012, 07:15 PM

I am pretty traditional, especially when it comes to competitions (sorry, brazing chicken in a pan of butter is not bbq IMHO). However, I am more than willing to fire up the cooker at home and try different things

Big Mike · 11-29-2012, 07:19 PM

Quote:

Originally Posted by Lake Dogs

Shake up the BBQ world: BBQ NAKED!!!!

What he said. Although an apron would probably be good because hot grease hurts.

captndan · 11-30-2012, 07:39 AM

Being a traditionalist I still have a larding needle. No need of chemicals to tenderize meat. No need of fancy marinades or rubs to enhance favors. How bland those old dinners must have been. Trivia.....Was the needle replaced by Adolph's ?

11-29-2012, 07:05 PM	#46
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Oh, and I cook Tri-tip as I was taught to do, some 35 years ago, in the Central Coast region of California, by men who learned to cook there when the style of cooking was invented. But, none of you who grill over hot coals, or smoke in enclosed cookers are doing it right. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que Last edited by landarc; 11-29-2012 at 07:06 PM.. Reason: and tritip is not the original cut they cooked

11-29-2012, 07:06 PM	#47
Terry The Toad Take a breath! Join Date: 08-16-11 Location: Saint Cloud, FL Downloads: 0 Uploads: 0	Hey... good thread. If I want something different to try, I come here for ideas. Pepper Stout Beef, ABTs, fatties, pork shots, etc. (Well, maybe they are not all that new, but they were new to me.) When it comes to cooking "regular" BBQ (like a pork butt or ribs), I don't vary my methods much. Oh, I might bump the temp up if I'm running behind, but that's about it. With brisket ... it's a hard question to answer. I didn't really have my own method (whether traditional or not.) My first ever packer (a 15 pounder) was smoked at 225 for 18(!) hours. It looked like a burnt shoe when I pulled it. However, miraculously, it tasted pretty darned good. [An aside here: That brisket STILL tasted better than every other brisket I've tried at restaurants (with one exception.)] In the past couple of years (using ideas from this forum), I've cooked enough briskets to figure out that I get better results with hotter temps and shorter times. Although I like tradition (low and slow), I have to do what works for me! __________________ Lang 48 Original Superfast RED ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan

11-29-2012, 07:15 PM	#48
Big Mike Take a breath! Join Date: 10-12-07 Location: Dayton Ohio Downloads: 0 Uploads: 0	I am pretty traditional, especially when it comes to competitions (sorry, brazing chicken in a pan of butter is not bbq IMHO). However, I am more than willing to fire up the cooker at home and try different things __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Stumps Platinum 5 Trailer Chargriller Duo Grill Members Mark 8 Burner Gasser

11-30-2012, 07:39 AM	#50
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	Being a traditionalist I still have a larding needle. No need of chemicals to tenderize meat. No need of fancy marinades or rubs to enhance favors. How bland those old dinners must have been. Trivia.....Was the needle replaced by Adolph's ?