Why do we.... - Page 3

Q Junkie · 01-07-2013, 07:04 PM

Quote:

Originally Posted by Uncle Buds BBQ

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

3

THAT, SIR... was an ugly thing to say.

Uncle Buds BBQ · 01-07-2013, 07:06 PM

Quote:

Originally Posted by Q Junkie

THAT, SIR... was an ugly thing to say.

Sorry! But what is true... is true....the BBQ shall rise again!

2

fingerlickin' · 01-07-2013, 07:08 PM

My wife says I'm always complaining just to be controversial. I tell here I'm just making conversation, it's just too boring to be agreeable all the time.

So there you have it...we're just making conversation.

Q Junkie · 01-07-2013, 07:10 PM

Quote:

Originally Posted by Uncle Buds BBQ

Sorry! But what is true... is true....the BBQ shall rise again!

2

Just because your idea of BBQ is making a quiche on a BGE does not mean that's what I have to believe in.

MisterChrister · 01-07-2013, 07:13 PM

Quote:

Originally Posted by gtr

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

That's why I do it anyway.

Jeez Greg, 50" & Chubby are in your signature. I generally try not to speak kindly or otherwise about other guys' junk, but I'd say you're doing at least "okay"!

Uncle Buds BBQ · 01-07-2013, 07:16 PM

Quote:

Originally Posted by Q Junkie

Just because your idea of BBQ is making a quiche on a BGE does not mean that's what I have to believe in.

BGE!!!! One of them forin' cookers from Japan! Not a real cooker!!!!

1!!!!!!!!!!!!!!!!!!!!!!!

chriscw81 · 01-07-2013, 07:17 PM

Quote:

Originally Posted by MisterChrister

Jeez Greg, 50" & Chubby are in your signature. I generally try not to speak kindly or otherwise about other guys' junk, but I'd say you're doing at least "okay"!

this just got awkward

that just goes to show how "close" the brethren family can be

Uncle Buds BBQ · 01-07-2013, 07:28 PM

Oh Q Junkie! You didn't reply! I needed one more!

This is my 500th post! Que the band and pop the champagne!

Can't play anymore...got to watch BAMA kick some Irish a$$.

Q Junkie · 01-07-2013, 07:40 PM

I am trying to find the thread that explains the numbering system for insults.

caseydog · 01-07-2013, 07:46 PM

I'm not big on rules. Especially when it comes to something subjective, like good food.

I get a lot of inspiration from this forum, but I do not subscribe to BBQ ideologies -- well, other than IMBAS rules for MOINK balls.

It's like wine, or beer or anything else you eat and drink. Bottom line, you gotta' like the way it tastes, or it ain't good.

CD

robbq · 01-07-2013, 09:30 PM

It's about the quest for perfection! I am a BBQ novice, but I make some pretty good stuff. Then I look on here at the amazing stuff you all turn out and I see how much better it can be.

I love cooking, but the two things that intrigue me most right now are smoking meat and baking bread. Both take time and patience, and both are as much art as science.

And by the way, sometimes I use a slow cooker...

MS2SB · 01-07-2013, 09:43 PM

Quote:

Originally Posted by Q Junkie

Just because your idea of BBQ is making a quiche on a BGE does not mean that's what I have to believe in.

That may not be BBQ but it does sound delicious.

caseydog · 01-07-2013, 10:13 PM

I'm not going to argue that making quiche on a BGE is BBQ. It isn't. It is baking on a BGE, which can also be used to make BBQ. That said, I do like me a good quiche. It may not be BBQ, but save me a slice.

But, when it comes to making real BBQ, it is easy to get all wrapped up in trying to "do it right," when doing it right, IMO, is very simply, making it taste good.

Some people foil, some don't. Some people mop, some don't. Some people sauce, some don't. I've eaten a lot of good Q, cooked a lot of different ways. It either tastes good, or it doesn't, and what tastes good to me, may not taste good to the next guy. Like it or not, what tastes good is subjective.

I can't see myself doing BBQ competitions, based on what I've read in the Competition forum. There would be too many farkers "shoulding" on me. My "art major" turn in box would probably get me disqualified, and my "pull the corncob out of your a**" response would probably get me banned from future competitions. I'd rather win a People's Choice than a Grand Champion, and most competitive BBQ cooks don't want to "waste their time" on the rif-raf that come to competitions wanting to taste good Q. Those people are annoying.

IMO, if you really care about BBQ, learn the basics, and then make your BBQ your own. Reach higher, kick it up a notch, play with your food. Fark the rules, aim for ohmigod moments. My goal, whenever and whatever I cook, is to make really good food, whether or not I did it the way it "should" be done.

CD

JohnHB · 01-07-2013, 10:28 PM

Quote:

Originally Posted by Gnaws on Pigs

argue, fuss and worry so much about what process is used to cook something? To me, if the end product tastes good and doesn't give me tomaine poisoning; I could care less if it was cooked at 150* or 700*, cooked nekkid or wrapped in foil, paper, birch bark, saran wrap, handmade papyrus or kevlar; cooked in a stickburner, kamado, UDS, on a propane grill, in a crockpot, on a stick over a campfire, or a smoker made out of an old portajon; rubbed, sauced, salted, or marinated. I expect food to taste good. That's all. Good food is good food, and there are many means to a successful end.

Discuss. :)

I agree that it doesn't matter what methods are used if it means great food. But I am seriously concerned about temperatures, times, volumes etc as one should be able to reproduce the process. And one should be able to provide sufficient info so others can produce the same quality great food. Nothing is more frustrating than to follow a recipe and fail because of wrong info.

Gnaws on Pigs · 01-08-2013, 07:26 AM

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

Yeah, but I'm already in the south, so I face mine east toward eastern NC, where real bbq started. But not too far east. The actual authentic bbq only originated in the western Piedmont of NC.

Quote:

Originally Posted by jeffsee

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. ;)

There's only one camp of sauce here in NC. There are those other people down on the coast who just pour a bottle of straight vinegar over a pig, but I wouldn't really call that a sauce, per se.

Quote:

Originally Posted by caseydog

I'm not going to argue that making quiche on a BGE is BBQ. It isn't. It is baking on a BGE, which can also be used to make BBQ. That said, I do like me a good quiche. It may not be BBQ, but save me a slice.

But, when it comes to making real BBQ, it is easy to get all wrapped up in trying to "do it right," when doing it right, IMO, is very simply, making it taste good.

Some people foil, some don't. Some people mop, some don't. Some people sauce, some don't. I've eaten a lot of good Q, cooked a lot of different ways. It either tastes good, or it doesn't, and what tastes good to me, may not taste good to the next guy. Like it or not, what tastes good is subjective.

I can't see myself doing BBQ competitions, based on what I've read in the Competition forum. There would be too many farkers "shoulding" on me. My "art major" turn in box would probably get me disqualified, and my "pull the corncob out of your a**" response would probably get me banned from future competitions. I'd rather win a People's Choice than a Grand Champion, and most competitive BBQ cooks don't want to "waste their time" on the rif-raf that come to competitions wanting to taste good Q. Those people are annoying.

IMO, if you really care about BBQ, learn the basics, and then make your BBQ your own. Reach higher, kick it up a notch, play with your food. Fark the rules, aim for ohmigod moments. My goal, whenever and whatever I cook, is to make really good food, whether or not I did it the way it "should" be done.

CD

Yep, I agree. Even if you are from Texas where they cook pieces of cows wrapped in paper and call it "bbq."

I just find it funny that everybody is always looking for the "magic bullet," that one obscure detail that will give you perfect bbq. I think that simple is often better, and that what works for me to make killer q might not work for you, or vice versa. You can make good bbq on any cooker within reason, using any method within reason. It just comes down to what method works for you. And if your food tastes good, I ain't worried about how you cooked it.

01-07-2013, 07:08 PM	#33
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	My wife says I'm always complaining just to be controversial. I tell here I'm just making conversation, it's just too boring to be agreeable all the time. So there you have it...we're just making conversation. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

01-07-2013, 07:28 PM	#38
Uncle Buds BBQ is one Smokin' Farker Join Date: 05-04-09 Location: Marietta, GA Downloads: 1 Uploads: 1	Oh Q Junkie! You didn't reply! I needed one more! This is my 500th post! Que the band and pop the champagne! Can't play anymore...got to watch BAMA kick some Irish a$$. __________________ Dave Pitmaster and KCBS CBJ

01-07-2013, 07:46 PM	#40
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	I'm not big on rules. Especially when it comes to something subjective, like good food. I get a lot of inspiration from this forum, but I do not subscribe to BBQ ideologies -- well, other than IMBAS rules for MOINK balls. It's like wine, or beer or anything else you eat and drink. Bottom line, you gotta' like the way it tastes, or it ain't good. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

01-07-2013, 09:30 PM	#41
robbq Is lookin for wood to cook with. Join Date: 06-03-12 Location: Westborough, MA Downloads: 0 Uploads: 0	It's about the quest for perfection! I am a BBQ novice, but I make some pretty good stuff. Then I look on here at the amazing stuff you all turn out and I see how much better it can be. I love cooking, but the two things that intrigue me most right now are smoking meat and baking bread. Both take time and patience, and both are as much art as science. And by the way, sometimes I use a slow cooker... __________________ Master Forge bullet smoker, Smokin-It Model #1, Vermont Castings Grill

01-07-2013, 10:13 PM	#43
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	I'm not going to argue that making quiche on a BGE is BBQ. It isn't. It is baking on a BGE, which can also be used to make BBQ. That said, I do like me a good quiche. It may not be BBQ, but save me a slice. But, when it comes to making real BBQ, it is easy to get all wrapped up in trying to "do it right," when doing it right, IMO, is very simply, making it taste good. Some people foil, some don't. Some people mop, some don't. Some people sauce, some don't. I've eaten a lot of good Q, cooked a lot of different ways. It either tastes good, or it doesn't, and what tastes good to me, may not taste good to the next guy. Like it or not, what tastes good is subjective. I can't see myself doing BBQ competitions, based on what I've read in the Competition forum. There would be too many farkers "shoulding" on me. My "art major" turn in box would probably get me disqualified, and my "pull the corncob out of your a**" response would probably get me banned from future competitions. I'd rather win a People's Choice than a Grand Champion, and most competitive BBQ cooks don't want to "waste their time" on the rif-raf that come to competitions wanting to taste good Q. Those people are annoying. IMO, if you really care about BBQ, learn the basics, and then make your BBQ your own. Reach higher, kick it up a notch, play with your food. Fark the rules, aim for ohmigod moments. My goal, whenever and whatever I cook, is to make really good food, whether or not I did it the way it "should" be done. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

01-07-2013, 07:40 PM	#39
Q Junkie On the road to being a farker Join Date: 07-07-12 Location: San Marcos, CA Downloads: 0 Uploads: 0	I am trying to find the thread that explains the numbering system for insults.