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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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02-28-2011, 04:25 PM | #1 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Smoke Flavor....Are we numb to it????
The other thread on smoke flavor got me thinking. When we spend all day cooking something, naturally we are going to spend a significant amount of time smelling smoke. I wonder if over the course of the day maybe our senses get a little numbed to it. I know that our taste buds aren't getting clogged with smoke, but our smellers could sure be affected, and smelling is in a way part of tasting.
I have many times cooked up some Q and thought "Its pretty good, but not smoky enough." But the next day, when I get out the leftovers be it ribs, chicken or whatever I always seem to find that the smoke flavor has intensified. I always thought that somehow the flavor got stronger in the fridge, but now I wonder if it wasn't just the fact that my nose was now clear of all previous smoke and no longer dulled to it. Any thoughts? |
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02-28-2011, 04:54 PM | #2 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Yes, you're right, and it's also true of salt. People who are heavy handed often don't realize that others can find it excessive.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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02-28-2011, 04:57 PM | #3 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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I find bbq left over taste more smokey, I have no ideal why.
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02-28-2011, 05:11 PM | #4 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Great question - I also find leftover bbq is more smokey (& a lot of times I like it better). Next time I'll ask my lovely wife if she can taste a difference from day to day.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, 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. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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02-28-2011, 05:13 PM | #5 |
is One Chatty Farker
Join Date: 06-08-06
Location: Upstate South Carolina
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Ive found that a lot of things taste better the next day after smoking something...specially if I get a good face full of smoke a couple times
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Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie-- |
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02-28-2011, 05:15 PM | #6 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Agreed, I can't really taste the smokiness until the next day. Is that a word?
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J Crunch |
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02-28-2011, 05:22 PM | #7 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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The fridge has magical powers.
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www.facebook.com/BarkinDawgsBBQCatering |
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02-28-2011, 05:56 PM | #8 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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It makes sense. Smell and taste are definitely connected.
Another thing that supports Q-Dat's theory is that I do not smell the smokiness of my clothing at the end of a day of BBQ-ing, but if I sniff my shirt the next morning, it smells like a smokehouse. CD |
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02-28-2011, 09:06 PM | #9 | |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Quote:
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02-28-2011, 09:13 PM | #10 |
Full Fledged Farker
Join Date: 01-14-11
Location: Kailua, HI
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Just take a shower, or go for a swim, after smoking and before eating. Clears out your sinus, makes you more presentable AND the food tastes better. A win/win/win.
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02-28-2011, 09:49 PM | #11 |
Full Fledged Farker
Join Date: 12-08-10
Location: Maryville Tn
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otterpop...thanks I'll try that!!!
Jim
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BUBBA KEG CONVECTION GRILL (2) CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER WEBER SMOKEY JOE SMOKINTEX PRO 1400 (2) BBQ GURU [COLOR=red]RED[/COLOR][COLOR=black] THERAPEN[/COLOR] PIT-MASTER IQ 110 |
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02-28-2011, 09:56 PM | #12 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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02-28-2011, 10:16 PM | #13 |
Found some matches.
Join Date: 02-25-11
Location: Lino Lakes, MN
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Yea I noticed after the last time I smoked that it tasted delicious and smelled even better when I took a shower after cooking it and before eating it
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02-28-2011, 10:51 PM | #14 |
Knows what a fatty is.
Join Date: 05-24-10
Location: University Place, Washington
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Right on with the supposition that a "rinse" of one nature or another will rejuvenate your abilities to appreciate the olafactory experience of smoked meats. But I would submit that if you were to simply wash your face thoroughly, to the point where you are actually rinsing your nose out, too and then rinse out your mouth, as well... you'd be on the right road to much fuller appreciation of your smokey wares. Get the smokey smell off of you. Maybe change your shirt, too. Dry off and go taste your smoked creation. You'll have a much more accurate appreciation for what you've produced. But the most important step of what I just suggested is rinsing out your NOSE. Why? Because there are three types of receptors in our body that contribute to the "sensation" or identification of FLAVOR. While one is certainly your tongue tasting it, another is your nose SMELLING it and ...hang onto your panty hose Herbert, here it comes... your tongue can only discern FIVE distinct qualities of taste while your olafactory function, aka your nose, can distinguish between HUNDREDS of tastes!!! Refresh your snoz and you'll be much mo betteh at "Tasting" your smoked meats. "It's twoo, it's twoo!"
( And just what ARE those five elements of taste perception detected by our taste buds? Ah, you know the answer to that...Salty, sweet, bitter, sour and woman, er, uh, um I meant, savory - yeah, that's the ticket! Most everything else we "taste" is actually thanks to our Nose!) Blow your nose and your food tastes better? Rinse it, blow it, run a clean hankie in one side and out the other...Do it however you prefer.
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Pat 'MADDOG' Maddock, MADDOG'S BBQ (PNWBA, KCBS), "One farkin' vegan at a time!" |
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03-01-2011, 06:28 AM | #15 |
Full Fledged Farker
Join Date: 09-01-10
Location: Lincolnton, NC
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Almost everything is over-smoked to at least some degree in competition cooking these days -- over-smoking has, unfortunately, become the norm. The best meat entries should have a carefully crafted balance of flavor (from meat, smoke, rub, sauce, etc.) but few cooks attain good balance.
I find it curious that the big restaurant chains use no smoke at all. Their ribs are par-boiled, quickly grilled, then slathered with bright red sweet ick. Could it be that the general public doesn't like smoke? Thankfully, there are still some mom & pop BBQ joints that understand how to smoke meat.
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[FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR] |
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