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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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01-13-2013, 09:14 PM | #31 | |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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01-13-2013, 09:27 PM | #32 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I almost fell outa my chair when I heard Tuffy say that a whole shoulder at 225* takes around 5 hours to cook! Huh???
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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01-13-2013, 09:29 PM | #33 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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There were 3 teams. They all cooked the same meats. There were 3 judges, who tasted and scored those meats based on agreed upon and consistent criteria. I get that duck fat is out of the box, but there was a lot more than just that particular piece of meat in the box too. As with any competition, sometimes the guys that take risks or do things a little differently win. Sometimes they don't. Tonight, that guy did. The show is called BBQ Pitmasters, not Famous BBQ Restaurants Cooking Contest. (although this season has pretty much had all restauranteurs on it) I know it's a show and that they don't always get it exactly right, but cable TV is still better because it's on. I say congrats to Saucemans! It's killer that the "new guy" was able to cook with the big boys.
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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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01-13-2013, 09:32 PM | #34 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Since he couldn't seem to barbecue or roast the belly bacon, I could have swallowed this whole thing a lot better if he had fried the bacon in lard, instead of quack fat.... (I use lard for special basting on the cooker,.. it does deliver a porky flavor 'cause it comes from a pig!!!)
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-13-2013, 09:34 PM | #35 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Colorado Springs, CO
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Maybe the judges don't know what they're talkin about. I mean what kind of credentials do they have?!?
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WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
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01-13-2013, 09:35 PM | #36 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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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] Last edited by Wampus; 01-13-2013 at 09:56 PM.. |
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01-13-2013, 09:38 PM | #37 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-13-2013, 09:55 PM | #38 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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All I know is that Brian Polcyn wrote in his book Charcuterie something about how duck fat is the ultimate in flavor and that cooking anything in it is the perfect and ultimate thing. Seems it worked out for Saucemans anyway.
Authentic to NC? I have no idea really, but apparently he had the better BBQ that day, at least according to Myron, Tuffy and Aaron.
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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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01-13-2013, 09:56 PM | #39 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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One other disappointing point, the winning team cooked on an offset pit. NC BBQ is cooked directly over coals.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-13-2013, 09:58 PM | #40 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
__________________
[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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01-13-2013, 09:58 PM | #41 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Oh, the winner of the "NC" style BBQ comp also used chili powder and cocoa in his rub. That is not NC style BBQ in any way shape or form.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-13-2013, 10:04 PM | #42 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Oops, I do recall seeing someone pack some belly in salt, so maybe it did hit the pit for a while. The Gal also went to the skillet with hers, but it looked pretty raw when she was slicing it.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-13-2013, 10:22 PM | #43 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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I didn't watch the show, but pork belly braised in duck fat is a fairly traditional technique for confit. Not really BBQ, but not something that would be considerably outside of the box.
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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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01-13-2013, 10:28 PM | #44 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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No, I believe that the guy who won did that AND just rubbed and smoked some too, in addition to doing the duck fat sear and the ribs. I'm saying that he did do a more traditional pork belly smoke. He just added some other stuff too. I thought it spoke to his versatility and knowlege of the belly.
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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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01-14-2013, 05:11 AM | #45 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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If this was strictly a traditional NC BBQ contest, they wouldn't have been given just the pork belly in the first place. The whole shoulder...absolutely, but not a belly off of the pig.
I say good for Sauceman's on a win thinking out side the box. Let's face it, BBQ isn't what it once was and these show's are just an extension of the changing times.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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