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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 06-05-2013, 06:57 AM   #91
MAP
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Way to go Dave!!!!!! At your next Pitmaster's stop I was the one that yelled "Trust Your Butcher" as I was pulling my RV from the grounds on Sunday morning.
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Unread 06-05-2013, 07:33 PM   #92
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So what types of knives you use? Just curious if there is that much of a difference? I was looking a the shun which is a harder steel and supposedly holds the edge better.
Never heard of the brand Shun, I use Forschner knives. I do own some older Dexter Russell's that are about 30 years old and are great. I am not crazy of the newer ones they have. Some of the higher carbon steel knives are hard on edges in my world.
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Unread 06-05-2013, 09:28 PM   #93
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The "butter" wasn't strictly there to provide butter flavor, it's there to keep the brown sugar from solidifying into a rock-hard layer of candy.
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Unread 06-06-2013, 06:11 AM   #94
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Way to go Dave!!!!!! At your next Pitmaster's stop I was the one that yelled "Trust Your Butcher" as I was pulling my RV from the grounds on Sunday morning.
Heck yea I remember this. I hope you had a good contest that weekend.
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Unread 06-06-2013, 06:43 AM   #95
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The "butter" wasn't strictly there to provide butter flavor, it's there to keep the brown sugar from solidifying into a rock-hard layer of candy.
Ahhhh that makes sense. I didn't think of it like that.
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Unread 06-06-2013, 07:05 AM   #96
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i agree... Grassfed whole butter or GHEE tastes way better than margarine could ever wish to and if your worried that butter has to low of a smoke point use ghee which has a 400 degree smoke point and is super rich. Not to mention the positive nutrients of grassfed butter like butyric acid which has anti cancer properties and conjugated linoleic acid that aids in weight loss. yes good butter can help you lose weight..
Thanks, this is the point I've been trying to get to. I don't understand why ghee isn't a staple in barbecue. It's shelf stable, has a high smoke point, tastes like butter and is available at a reasonable price at any Indian or international market and, I'm sure, on-line. Those worried that it will give their food an Indian flavor haven't tried ghee, it tastes like butter and nothing else.
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Unread 06-06-2013, 07:28 AM   #97
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Thanks, this is the point I've been trying to get to. I don't understand why ghee isn't a staple in barbecue. It's shelf stable, has a high smoke point, tastes like butter and is available at a reasonable price at any Indian or international market and, I'm sure, on-line. Those worried that it will give their food an Indian flavor haven't tried ghee, it tastes like butter and nothing else.
Not to sounds like a smart @$$, but the reason why it is not a staple in bbq is because no one that i know if uses it and wins with it (in competition bbq) now if you go out there and become TOY in ribs using it and tell someone you are using it, it will become the next big thing in comp bbq and it will start to trickle down into back yard bbq techniques like squeeze butter.
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Unread 06-11-2013, 12:35 PM   #98
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Heck yea I remember this. I hope you had a good contest that weekend.
Lets just put it this way I had fun...lol 16 out of 63
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