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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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06-15-2006, 09:51 AM | #31 |
Full Fledged Farker
Join Date: 11-01-05
Location: Rockaway Beach, NY
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Amazing stuff!! I definitely feel inspired to do a variation on it. I have long been curious about the taste of all of the different chiles. Maybe I will use chicken wings instead.
There is a book called "On Food and Cooking: The Science and Lore of the Kitchen" that may be of interest to you. http://www.amazon.com/gp/product/068...lance&n=283155 It really gets in to what happens to foods as they cook, it is not light reading but you can learn a great deal. Unfortunately Barbecue is not covered specificaly but the information on roasting meats and temperatures that proteins break down is great.
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Spicewine Custom Medium Large (Thank You Sawdustguy) Primo Oval (and BBQ Guru for when I need a nap) Meco Aussie Walk-About (AKA the princess grill) R.I.P. Klose 20x30 Smoker (sold) Thermos Square Grill (abandoned at Giants stadium) Kenmore/Charbroil Gasser got dragged to the curb ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (scrapped, because door kept falling off) |
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06-15-2006, 02:03 PM | #32 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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06-15-2006, 02:12 PM | #33 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
Beforehand, I made each rub ahead of time and put them in labeled ziploc baggies. I took a package of pork shoulder country style boneless ribs and cut them into portions (about 3 or 4 per rib). I did not wiegh the portions, I eyeballed them to the similar size. I then took the appropriate number of rub baggies and applied rub to these pork bits and put them on the cooker. I then prepped another batch (about a 12 at a time) and put them on the cooker staggered a couple hours later. Once a batch was ready (give or take a couple stragglers), I would take them off and let them cool while I prepped another batch and put them on the cooker. Then I started sampling the now cooled batch. Once I was done sampling it was pretty much about time for another batch to come off, and I would repeat the process again until I was all done. Oh, and this was all I ate that day other than water and crackers, and some beer (naturally). But I ate very well, and I was STUFFED when I went to bed at like 3AM or whenever it was!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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Thanks from:---> |
06-15-2006, 02:17 PM | #34 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
I used Maple Syrup as the slather, and then used a sugar-free rub. Don't say I never give away any secrets!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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06-15-2006, 02:17 PM | #35 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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06-15-2006, 02:35 PM | #36 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Question?
why don't stuff like this get archied in the files section?
8-O (a shocking idea)
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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06-15-2006, 05:36 PM | #37 |
Is lookin for wood to cook with.
Join Date: 03-02-06
Location: Eugene, Oregon
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Holy crap Batman! that is one amazing bit of research. Its that kind of dedication that makes America great! (or at least a bit on the heavy side) Well done Professor.
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06-16-2006, 11:55 AM | #38 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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Thanks Chris.
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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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07-24-2006, 02:34 PM | #39 |
Is lookin for wood to cook with.
Join Date: 06-25-06
Location: Long Island
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OK that's a ton of great information. Thanks for putting it all together. I will defiantly take advantage of it very soon. Maybe this coming weekend (I Hope)!
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Martyet Pro-Chargriller with Side Box R2D2 Unit Jenn-Air (Gas Grill) No matter where you go there you are! |
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07-24-2006, 03:37 PM | #40 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Bene gratzi! Dang Chris, you've got too much time on your hands and we are all grateful to you for your efforts.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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07-24-2006, 05:24 PM | #41 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Awesome information. Thank you so much for your time involved w/this project. Thanks for sharing it with us.
Mike
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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07-24-2006, 05:56 PM | #42 |
Found some matches.
Join Date: 07-10-06
Location: Madison WI
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I have a couple questions.
1. Do you think that in combination with other spices/sugars/slathers, the characteristics of each item would be the same, or would they change? 2. How would the burn profiles be at a slightly higher temp of say 275? |
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07-24-2006, 08:39 PM | #43 | ||
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
Same kind of principle goes with the slathers. If you look at ketchup, one of it's primary sweeteners is Corn Syrup. If you look at the results of Corn Syrup, it's no surprise that the ketchup turned out like it did. Quote:
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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07-24-2006, 09:06 PM | #44 |
Found some matches.
Join Date: 07-10-06
Location: Madison WI
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One of the intriguing things about burning sugar is that as it just begins to burn, you create a wonderful carmelization. This is what makes creme brulee and carmel so wonderful. However, if you take that carmelization too far, it quickly goes from very good to very bad.
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07-25-2006, 02:02 PM | #45 |
is One Chatty Farker
Join Date: 06-08-06
Location: Upstate South Carolina
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Told ya they'd like the Mad Science experiments Wooo....uh....bigabyte...um....Chris
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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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Tags |
Burning Ingredients, Experiment, Mad Science Experiment, Rub Ingredients |
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