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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, 06:15 PM | #16 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Yeah, but boiled ribs don't taste good...
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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, 06:17 PM | #17 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
We have all learned from different mentors / teachers a method in which works best for our individual tastes. By human nature we are certain that we have mastered the craft of cooking food to perfection in the manner that pleases us, our family, and our friends. Just as our human spirit is competitive in sports, so are we with our craft of BBQ. After all we have competitions both on the local and national levels. Like a religion we are convinced we know the only true way to BBQ and we try to convert others to our way because it is what works best in our own individual minds. Occasionally we will share the same ideals with another pitmaster and we take sides with each other, sometimes to debate against another. Many fail to realize like "BBQ BANDIT" says that "it is the journey", and many roads will lead you to the journey at hand. We don't always recognize that not only are there different temperatures to cook at, but there are different cookers to cook in, different methods of cooking, different fuels to cook with, different cultures, and different regional tastes. All of these in some manner play a part in our final product. Mixing all these together and you have many different combinations to arrive at what we can consider the best of the best. But in the end we really only have a tried and true opinion as the basis and foundation for our deeply entrenched beliefs. For some of us it has been a long and sometimes difficult journey to get to where we are at. Because our journey has been long and sometimes difficult we have become passionate in the goal of perfection. Our experiences have become our belief in achieving the ultimate in BBQ. We adhere to our beliefs because we are passionate about our beliefs in BBQ, but with an open mind and a willingness to try something different once in awhile we can expand our horizons. We try to share our knowledge to make the journey easier for those who are new to the craft and wish to learn. But in the end we are all Brethren and we respect each others beliefs and methods and we all come together on our common grounds and put our difference aside. Then we look for another excuse to cook something else to share with each other. The bantering is just in good clean fun with each other. . . Last edited by IamMadMan; 01-07-2013 at 06:52 PM.. |
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01-07-2013, 06:22 PM | #18 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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a few questions:
1. should i cook my brisket at 275 or 280? 2. when doing chicken on my UDS i think i have the perfect cooking temp but i cant decide which way to have my smoker facing. should i have it face true north or magnetic north?
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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Thanks from:---> |
01-07-2013, 06:32 PM | #19 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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It's all good!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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01-07-2013, 06:42 PM | #20 | |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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Quote:
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01-07-2013, 06:42 PM | #21 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I think people belittle other methods in hopes of compensating for having tiny junk.
That's why I do it anyway.
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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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Thanks from: ---> |
01-07-2013, 06:45 PM | #22 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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I cook mine at 263*. No more, no less. And smoker orientation depends on your latitude/longitude, and thereby, your angle of declination from true north. I prefer mine facing east, actually.
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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, 06:46 PM | #23 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I agree with IamAMadMan, it is because we can. We don't have to worry about getting along, we all have food, housing, clothes etc...most of you even get laid from time to time, so we fuss about how we cook our BBQ. It is all in fun.
If it ends up being good food, I am all in. If you cook all wood, no foil in an offset cooker low and slow and it tastes like carbon and meat dust, well, it didn't matter what you did, it didn't taste good.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-07-2013, 06:47 PM | #24 |
Full Fledged Farker
Join Date: 11-06-10
Location: Oshkosh, WI
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For the same reason there's two main camps of sauces in the Carolina's and the ones who make the OTHER sauce are loco. ;)
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SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe |
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01-07-2013, 06:50 PM | #25 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I had a good laugh on this one, that is truly funny... Thanks for the laugh "Landarc"
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01-07-2013, 06:52 PM | #26 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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Like all these people on this forum "Oh you gotta cook the meat and potatoes, and no the gravy isn't just the bone marrow." I'm a PURIST BABY! All this wood and fire and washing vegetables... PFT!
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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01-07-2013, 06:54 PM | #27 |
is one Smokin' Farker
Join Date: 05-04-09
Location: Marietta, GA
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Well I hope you know that this is wrong. All drums or other smokers must face South...since that were BBQ started!
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[COLOR=Blue]Dave Pitmaster, KCBS Master CBJ, CTC, and contest rep.[/COLOR] |
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01-07-2013, 06:56 PM | #28 | |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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Quote:
Thank you all. |
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01-07-2013, 06:58 PM | #29 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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01-07-2013, 07:00 PM | #30 | |
is one Smokin' Farker
Join Date: 05-04-09
Location: Marietta, GA
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Quote:
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[COLOR=Blue]Dave Pitmaster, KCBS Master CBJ, CTC, and contest rep.[/COLOR] |
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