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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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06-18-2010, 01:17 PM
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#16 |
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is one Smokin' Farker
Join Date: 09-28-09
Location: Oil City, PA
Name/Nickname : Sean
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It seems to me that they ran out to the local grocery store and picked up what was available. I noticed all the sauces reviewed were the "original" of each brand. If they are going to review sauces, they should have at least tried and rated the different varieties of each sauce. As a Stubb's sponsored team, we do not like all of the flavors of Stubb's for competition use, but they do have 5 other very tasty products...as do the other brands reviewed. Of course, the review team may not have been trying the sauce on actual food, but just dipping a spoon into the sauce to taste it. That will make a difference in the flavor profiles as well.
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Red Valley BBQ ~ Firefighting BBQ Team (retired) ~ former KCBS CBJ ~ (3) 270 Smokers ~ (2) Chargiller Akorn ~ (4) Weber Kettles ~ La Caja China ~ Oklahoma Joe Bronco Drum Smoker |
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06-18-2010, 05:45 PM
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#17 |
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is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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A lobster roll to a New Englander what ,a pulled pork on a bun is to someone from the southern U.S. It has as many variations as does pulled pork, but is essentially lobster meat on a roll. Even McD's has them from time to time. I would imagine it would be as least as good as their "riblet".
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"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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06-18-2010, 06:39 PM
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#18 |
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is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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When you watch their program on TV THEY use the Thermapen. Maybe they were testing low cost solutions ?
I agree with their first place BBQ sauce. Bulls Eye is my favorite with KC second.
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Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker |
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06-19-2010, 12:11 AM
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#19 | |
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is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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Quote:
Of course up here in the frigid north, we know nothing about BBQ anyway. I mean you would never see a bunch of Yankees win The Jack or anything. 
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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06-19-2010, 12:17 AM
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#20 |
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On the road to being a farker
Join Date: 04-24-10
Location: New Orleans, LA
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Wait until you see the new issue of Cook's Illustrated (affiliated with ATK) and there scientific work on BBQ!
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"St. Michael the Archangel, defend us in battle!" |
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