Why do we.... - Page 2

Gnaws on Pigs · 01-07-2013, 06:15 PM

Quote:

Originally Posted by BBQ Bandit

Well... will draw the line at faux-que/Crock-Que/boiled ribs.

As long it involves an indirect fire.....

Yeah, but boiled ribs don't taste good...

IamMadMan · 01-07-2013, 06:17 PM

Quote:

Originally Posted by Gnaws on Pigs

WHY DO WE argue, fuss and worry so much about what process is used to cook something?

Discuss. :)

Because we can........(LOL)

We have all learned from different mentors / teachers a method in which works best for our individual tastes. By human nature we are certain that we have mastered the craft of cooking food to perfection in the manner that pleases us, our family, and our friends.

Just as our human spirit is competitive in sports, so are we with our craft of BBQ. After all we have competitions both on the local and national levels.

Like a religion we are convinced we know the only true way to BBQ and we try to convert others to our way because it is what works best in our own individual minds. Occasionally we will share the same ideals with another pitmaster and we take sides with each other, sometimes to debate against another.

Many fail to realize like "BBQ BANDIT" says that "it is the journey", and many roads will lead you to the journey at hand. We don't always recognize that not only are there different temperatures to cook at, but there are different cookers to cook in, different methods of cooking, different fuels to cook with, different cultures, and different regional tastes. All of these in some manner play a part in our final product.

Mixing all these together and you have many different combinations to arrive at what we can consider the best of the best. But in the end we really only have a tried and true opinion as the basis and foundation for our deeply entrenched beliefs.

For some of us it has been a long and sometimes difficult journey to get to where we are at. Because our journey has been long and sometimes difficult we have become passionate in the goal of perfection. Our experiences have become our belief in achieving the ultimate in BBQ.

We adhere to our beliefs because we are passionate about our beliefs in BBQ, but with an open mind and a willingness to try something different once in awhile we can expand our horizons.

We try to share our knowledge to make the journey easier for those who are new to the craft and wish to learn. But in the end we are all Brethren and we respect each others beliefs and methods and we all come together on our common grounds and put our difference aside. Then we look for another excuse to cook something else to share with each other. The bantering is just in good clean fun with each other.

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chriscw81 · 01-07-2013, 06:22 PM

a few questions:

1. should i cook my brisket at 275 or 280?

2. when doing chicken on my UDS i think i have the perfect cooking temp but i cant decide which way to have my smoker facing. should i have it face true north or magnetic north?

BobM · 01-07-2013, 06:32 PM

It's all good!

Q Junkie · 01-07-2013, 06:42 PM

Quote:

Originally Posted by chriscw81

a few questions:

1. should i cook my brisket at 275 or 280? Answer: YES

2. when doing chicken on my UDS i think i have the perfect cooking temp but i cant decide which way to have my smoker facing. should i have it face true north or magnetic north? Answer: As long as the axis of the barrel from top to bottom is relatively perpendicular to the ground it should work as designed.

Also, keep Crayons off the top of the UDS and everything else just happens according to the alignment of the relevant planets.

gtr · 01-07-2013, 06:42 PM

I think people belittle other methods in hopes of compensating for having tiny junk.

That's why I do it anyway.

Gnaws on Pigs · 01-07-2013, 06:45 PM

Quote:

Originally Posted by chriscw81

a few questions:

1. should i cook my brisket at 275 or 280?

2. when doing chicken on my UDS i think i have the perfect cooking temp but i cant decide which way to have my smoker facing. should i have it face true north or magnetic north?

I cook mine at 263*. No more, no less. And smoker orientation depends on your latitude/longitude, and thereby, your angle of declination from true north. I prefer mine facing east, actually.

landarc · 01-07-2013, 06:46 PM

I agree with IamAMadMan, it is because we can. We don't have to worry about getting along, we all have food, housing, clothes etc...most of you even get laid from time to time, so we fuss about how we cook our BBQ. It is all in fun.

If it ends up being good food, I am all in. If you cook all wood, no foil in an offset cooker low and slow and it tastes like carbon and meat dust, well, it didn't matter what you did, it didn't taste good.

jeffsee · 01-07-2013, 06:47 PM

For the same reason there's two main camps of sauces in the Carolina's and the ones who make the OTHER sauce are loco. ;)

IamMadMan · 01-07-2013, 06:50 PM

Quote:

Originally Posted by landarc

If it ends up being good food, I am all in. If you cook all wood, no foil in an offset cooker low and slow and it tastes like carbon and meat dust, well, it didn't matter what you did, it didn't taste good.

I had a good laugh on this one, that is truly funny... Thanks for the laugh "Landarc"

jazzybadger · 01-07-2013, 06:52 PM

Like all these people on this forum "Oh you gotta cook the meat and potatoes, and no the gravy isn't just the bone marrow." I'm a PURIST BABY! All this wood and fire and washing vegetables... PFT!

Uncle Buds BBQ · 01-07-2013, 06:54 PM

Quote:

Originally Posted by Gnaws on Pigs

I prefer mine facing east, actually.

Well I hope you know that this is wrong. All drums or other smokers must face South...since that were BBQ started!

4

Q Junkie · 01-07-2013, 06:56 PM

Quote:

Originally Posted by landarc

I agree with IamAMadMan, it is because we can. We don't have to worry about getting along, we all have food, housing, clothes etc...most of you even get laid from time to time, so we fuss about how we cook our BBQ. It is all in fun.

If it ends up being good food, I am all in. If you cook all wood, no foil in an offset cooker low and slow and it tastes like carbon and meat dust, well, it didn't matter what you did, it didn't taste good.

Before I found this site, I thought carbon and meat dust were just two of the major food groups.

Thank you all.

Q Junkie · 01-07-2013, 06:58 PM

Quote:

Originally Posted by Uncle Buds BBQ

Well I hope you know that this is wrong. All drums or other smokers must face South...since that were BBQ started!

4

I didn't paint a face on mine so that must be my problem with brisket.

Uncle Buds BBQ · 01-07-2013, 07:00 PM

Quote:

Originally Posted by Q Junkie

I didn't paint a face on mine so that must be my problem with brisket.

No...your problem is that you are cooking brisket. Which is not really BBQ!

3

01-07-2013, 06:22 PM	#18
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	a few questions: 1. should i cook my brisket at 275 or 280? 2. when doing chicken on my UDS i think i have the perfect cooking temp but i cant decide which way to have my smoker facing. should i have it face true north or magnetic north? __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Master Forge gasser(charcoal chimney starter)

01-07-2013, 06:32 PM	#19
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	It's all good! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

01-07-2013, 06:42 PM	#21
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	I think people belittle other methods in hopes of compensating for having tiny junk. That's why I do it anyway. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

01-07-2013, 06:46 PM	#23
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I agree with IamAMadMan, it is because we can. We don't have to worry about getting along, we all have food, housing, clothes etc...most of you even get laid from time to time, so we fuss about how we cook our BBQ. It is all in fun. If it ends up being good food, I am all in. If you cook all wood, no foil in an offset cooker low and slow and it tastes like carbon and meat dust, well, it didn't matter what you did, it didn't taste good. __________________ "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

01-07-2013, 06:47 PM	#24
jeffsee Full Fledged Farker Join Date: 11-06-10 Location: Oshkosh, WI Downloads: 0 Uploads: 0	For the same reason there's two main camps of sauces in the Carolina's and the ones who make the OTHER sauce are loco. ;) __________________ SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe

01-07-2013, 06:52 PM	#26
jazzybadger Babbling Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land. Downloads: 0 Uploads: 0	Like all these people on this forum "Oh you gotta cook the meat and potatoes, and no the gravy isn't just the bone marrow." I'm a PURIST BABY! All this wood and fire and washing vegetables... PFT! __________________ The Life of the Knife is Ended By! The Wife.