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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-07-2013, 05:18 PM | #1 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Why do we....
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. :)
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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01-07-2013, 05:26 PM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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There you go being logical...
BTW, papyrus is superior to butcher paper, but harder to find
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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01-07-2013, 05:29 PM | #3 |
Full Fledged Farker
Join Date: 05-26-12
Location: Napier, Hawkes Bay, NEW ZEALAND
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That's what makes it a passion/hobby/calling and not just Cooking.
Sent from my Galaxy S3
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The trick to creativity is knowing how to hide your sources...... |
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01-07-2013, 05:32 PM | #4 |
is one Smokin' Farker
Join Date: 07-26-09
Location: Wellington, KS
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I dunno but anything that's cooked in a crock pot can't be good! I don't even make cheese dip in a crock pot
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Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build |
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01-07-2013, 05:35 PM | #5 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Well there you go casting aspersions on a versatile and useful piece of cooking equipment. May not be the proper tool for BBQ but it certainly has its place in a kitchen.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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01-07-2013, 05:39 PM | #7 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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I'll disagree with that one. I love cooking on a live fire. I love real bbq. But I've eaten some delicious stuff that came out of a crockpot, and I'm not gonna snob and dis a meal cooked in a crock pot as long as it tastes good. As much as I love smoked and grilled food, smoking/grilling is not the ideal means for cooking some things. I make grilled french fries sometimes, but I prefer deep-fried ones. A deer roast cooked in a crockpot is hard to beat, it's about the ideal method to cook it. I'll break out the pan on the rangetop to cook stir-fry instead of cooking it on the smoker. Pasta is generally better boiled than grilled. If it tastes good, I like it, no matter how it's cooked. If it tastes bad, I don't like it. I would rather have a good meal cooked in a crockpot by Jane Doe as a bad one cooked for 14 hours over old-growth cherry coals by the Messiah Franklin. Of course, it's usually better cooked over fire than not, but not always. I've made good bbq hot, slow, wrapped, nekkid, whatever. As long as the end product is good, I'm happy.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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01-07-2013, 05:44 PM | #8 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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There's more than one way to get from point A to point B.
Its the journey, my friend... take the scenic route.
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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01-07-2013, 05:46 PM | #10 | |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Quote:
The title of your thread confuses me
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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01-07-2013, 05:47 PM | #11 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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I don't disagree with that, I love nothing better than sitting outside all day with a cold beer and blue smoke rolling. But I'm not gonna put somebody else down if they feed me good food that they cooked on a gas grill wrapped in 'luminum foil, either.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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01-07-2013, 05:51 PM | #12 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Many roads to the same saloon. Some take the bumpy trail on an old pony, some would rather jog on a less likely path, others take a freight train WFO , and some prefer an armored car. They all end up at the same saloon and their conveyance was the best way. Life would be farking boring as watchin paint dry if we all agreed all the time on every detail.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-07-2013, 05:54 PM | #13 | |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Quote:
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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01-07-2013, 05:56 PM | #14 |
is one Smokin' Farker
Join Date: 07-26-09
Location: Wellington, KS
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I didn't realize yall were gunna take me so seriously, when I was younger alot of meals came out of the crock pot, I don't care to ever have another meal out of one
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Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build |
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01-07-2013, 06:03 PM | #15 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Well... will draw the line at faux-que/Crock-Que/boiled ribs.
As long it involves an indirect fire.....
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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