The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 07-26-2013, 05:44 PM   #1
JohnnyP
Knows what a fatty is.
 
Join Date: 06-21-13
Location: Michie TN
Downloads: 0
Uploads: 0
Default Hickory Coals

I grew up in an area that had no shortage of BBQ " joints" and if there was one thing they had in common , it was a barrel to burn down coals. For many years i drove by a joint every morning on my way to work before daylight. You could count on seeing the owner burning coals from a big pile of hickory outside. They had a fire at this place and afterwards the hickory was gone as well as the burn barrel. Before the fire 18 wheelers would be parked along the US Hwy. and the parking lot was full of customers Now the restaurant has a decent business but nothing like it was. When the hickory coals left so did a lot of the customers. I don't know but i believe they are using a gas cooker now. Do you keep on driving if you don't see a wood pile or smell hickory coals burning ? To me hickory and bbq go together and you're not going to sell one without the other.













































































































'
JohnnyP is offline   Reply With Quote


Unread 07-27-2013, 08:33 AM   #2
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Many restaurants in our are use gas assisted wood burners, pellet cookers, and even some electric smokers. As long as it's smoked and cooked properly maybe it will taste good.

But in the end, it's not the cooker or the type of wood, but the pitmaster that determines the quality of the food.
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is offline   Reply With Quote


Thanks from: --->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:57 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts