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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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12-25-2012, 07:40 PM | #46 |
Knows what a fatty is.
Join Date: 04-04-12
Location: MASS
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Nice Enkidu!!! I browsed the book on Amazon and it looks cool. I love the pic of the lamb(?) filleted out standing on a rack next to the fire ring.
I have always wanted to cook something that way.
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Custom UDS |
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12-25-2012, 10:32 PM | #47 |
is One Chatty Farker
Join Date: 09-22-11
Location: Edgewater, MD
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Same as above
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Keith Fat Maxine's BBQ Thanks to: Mojobricks, Make It Meaty, and In House Jewelers Humphrey's Battle Box WSM 22.5 GMG Davy Crockett |
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12-26-2012, 01:32 AM | #48 |
is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
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Yeah, Adam Perry lang is awesome- haven't read BBQ 25, but Serious Barbecue is my favorite. I haven't read Dr BBQ's books, but they look great, especially if you have a kamado (in his videos I seem to remember him using BGE's a lot).
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Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG |
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12-26-2012, 10:32 AM | #49 |
On the road to being a farker
Join Date: 06-10-12
Location: Chicago
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My top 3:
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Primo Kamado XL, UDS, Weber Genesis Brown Thermapen aka [COLOR=Sienna]Dingleberry[/COLOR] [URL="http://www.thepitpal.com"]The Pit Pal BBQ App[/URL] | [URL]http://www.facebook.com/ThePitPal[/URL] |
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12-26-2012, 11:11 AM | #50 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
+1 I started myself with this book before there was this internet thingy, and the times and temps are WAY off. I ruined more meat as a result. Plus, they leave you with the idea that 220 is good, but 210 is better, and 200 or lower is THE way to go. C'mon Man!!!! Give me a ****ing break! It's been many years now, but I didnt bother selling the book, I literally threw it away. As Doc said above, LOTS of other good books out there now. As I recall, I purchased 3 or 4 books originally. The only one thrown away was the one I used to start with; Smoke and Spice. Paul Kirks has lots of great starter recipes. I would highly suggest starting as simple and with as few ingredients as possible and working up to more complex flavors...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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12-27-2012, 01:26 AM | #51 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
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Have most of these books ... a few I don't - looks like I need to check them out.
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Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL] |
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