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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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04-03-2013, 09:57 AM | #31 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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04-03-2013, 10:07 AM | #32 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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Seriously I think some would be pit masters try to reinvent the pig or cow. Reading is certainly worthwhile if you don't mix all the comments together. Start with one thing you and your other like and perfect it. And as always KISS.
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04-03-2013, 10:34 AM | #33 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
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Weber Crazy |
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04-03-2013, 11:55 AM | #34 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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My biggest suggestion is that even if you can't Q then you should still be cooking. Mastering the ability to cook indoors in the oven or on the stove transfers very well to smoking.
If you're paying attention to the way things react indoors you can apply those same principles to the way things work on the smoker. The biggest key to all of this is that you have to PAY ATTENTION to what is going on and if you don't understand why something is happening you need to learn. IMHO, It's important to take a scientific approach to it, because that's really what it is, a series of physical and chemical reactions that you're trying to recreate on a consistent basis. In order to be consistent you need to understand the cause and effect behind the actions that you take and nothing teaches that better than experience, whether it be indoors or out.
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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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04-03-2013, 12:11 PM | #35 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
Think about it.....you still get to practice your fire mastering skills, your air control, your timing, flavor profiles, etc. and she (and you) can also enjoy roasted chicken, pit roasted pork loin, meatloaf, etc. Then there's grilling, which opens up a WHOLE NEW bunch of fun. There's grilled fish, veggies, bread, pizza, etc. Some people get sick of the smoke, so just cut out the smoke, if that'll keep her happy. Another thing I'll do is cook up a bunch of chickens one afternoon and then pull the meat off the bones, portion and save for later (enchiladas, tacos, nachos, soups, etc.). I get to play with brining, seasoning, trimming, injecting, whatever I want to do to 4, 6 8 or even 10 chickens all day long and she get's "ready to use" pulled, chunked or chopped chicken in the freezer. It saves us money AND it's better than canned chicken pieces. I do this same thing with butts too......I can't remember the last time I only cooked 1 or 2 butts. Seems I always do at least 6 at once these days.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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04-03-2013, 12:15 PM | #36 |
Full Fledged Farker
Join Date: 01-03-12
Location: Mechanicsville, VA
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Get her tickets to a show or all day event and send her off. Then bbq while she is gone.
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Rex Rex's Red Hot BBQ [url]http://www.savoryreviews.com[/url] KCBS & MABA Member [B]Black Thermapen[/B] and Backup [B]Blue Thermapen[/B]! BBQ Guru Shotgun Smoker, Traeger Lil Tex, Traeger Texas, Weber Performer, Weber OTS (X3), Weber Spirit (gasser) |
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04-03-2013, 12:22 PM | #37 |
Got Wood.
Join Date: 04-02-12
Location: New Braunfels, TX
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Just make good BBQ, it's what I do.
Let's face it. BBQ isnt that hard and there are no secrets. It just takes time and a effort. KISS -Keep it simple. Find a method that works for you and stick with it. No need to reinvent the wheel everytime you fire up the smoker |
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04-03-2013, 01:26 PM | #38 |
Full Fledged Farker
Join Date: 06-07-12
Location: Austin Texas
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I like to cook, always have ever since I first helped grandma in the kitchen. Growing up I always wanted a little food shack. Instead I end up in a different job all togather. Over the years I started giving away the rub I made for my BBQ since it was getting alot of compliments from friends and family. Finally took the rub commercial.
Now I get semi-paid to cook and practice, since I post pictures of the meals to Facebook to help promote my products. the more I cook and post, long as it looks good.. results in selling product. Sometimes things just don't look all that great but taste good, other times looks like crap but taste good. It's the Spark of an idea that I want to instill something that makes them go , "Oh.. I have to try that" Master BBQ, I would say not in this lifetime... least for me, but the journey will be tasty. |
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04-03-2013, 01:30 PM | #39 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Don't forget the butt glitter...
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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04-03-2013, 03:43 PM | #40 |
On the road to being a farker
Join Date: 02-29-12
Location: Chatsworth, GA
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How about trying some outdoor cooking WITHOUT smoke?
This is what I do. Let's face it, I work all week and on the weekend, I don't always have time to sit at the smoker for hours and hours, so I grill....a lot. |
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04-03-2013, 04:17 PM | #41 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Make a salad to go with it.... or some veggies. I hear that they're good for you too.
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04-03-2013, 04:30 PM | #42 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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I’m blessed with a wife who’s encourage able, instead of incorrigible. The latter would be me
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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04-03-2013, 05:05 PM | #43 |
is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL
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"You" could lower your standards or keep better records to chronicle your successes and failures to learn from your mistakes!
I've finally beaten brisket with great success it's the pork that is giving me he'll. Best of luck
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22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come... |
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04-03-2013, 06:07 PM | #44 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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As far as cost go, I buy whatever I want to cook and figure out how many it will feed. Then I invite that many people over and tell them to bring a side dish and some beers. My garage fridge is always full of beer and I eat the left over side dishes all week long. It's a win/win!
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04-03-2013, 06:35 PM | #45 |
On the road to being a farker
Join Date: 10-28-12
Location: BBQn in NW, Pa. cuz a brothers gotta eat.
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