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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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02-07-2013, 09:19 PM | #1 |
is one Smokin' Farker
Join Date: 01-16-10
Location: Marietta, Ga
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Questions on cooking a LOT of Q over open flame (video)
OK...I was at a local BBQ joint tonight that has awesome Q. I had the chance to speak with the pitmaster for about an hour and learned a few interesting things.
1. They use NO rub. No salt, no pepper, NOTHING. They dont put a drop of rub on ANY of their meats. 2. The pit master wets the fire down with a spray hose (watch the first part of the video and you will see this happen). 3. There were 63 butts on this pit with 10 additional racks of ribs. They smoke their ribs early in the day and then put them back onto the pit and put sauce on them for 10 minutes. He says they do this because the sauce stays better on them when they are cold...it sticks. If they were hot when they put the sauce on, it would dissipate. With no rub at all, the Q is simply amazing. They use a mixture of oak and hickory split logs to cook with. Ive had their pulled pork and their ribs and they are awesome. If they can get that taste out of their Q with NO rub, why cant we? I want to try it. Also, if I were to spill a LITTLE water in my WSM, there would be ashes all over the meat. Not here with this deal. Is it because they are using actual wood logs vs charcoal? Any thoughts?
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Allen - Marietta Swine District - Competition BBQ Team Stumps Smokers Stretch Gateway Drum ORANGE Thermapen Flame Boss 500 |
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02-07-2013, 09:39 PM | #2 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Fire Management! Never seen that, but the salt lick tosses wet pecan shells on there open pit. Kinda crazy he doesn't even use s&p on his meat, if it aint broke don't fix it, THx for sharing the video
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02-07-2013, 09:49 PM | #3 |
On the road to being a farker
Join Date: 04-04-09
Location: Murfreesboro, TN
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Name of the place?
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02-07-2013, 09:50 PM | #4 |
is one Smokin' Farker
Join Date: 01-16-10
Location: Marietta, Ga
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Allen - Marietta Swine District - Competition BBQ Team Stumps Smokers Stretch Gateway Drum ORANGE Thermapen Flame Boss 500 |
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02-07-2013, 11:48 PM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I gave up on all the rubs awhile back Brisket, Ribs & Chicken get salt & pepper, Butts get salt. Let the meat shine.
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02-08-2013, 12:46 AM | #6 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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I guess they are telling us that the natural flavours of good meat is all one needs!!!!!!!!!!!!!! Gotta try it!
John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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02-08-2013, 05:13 AM | #7 |
Full Fledged Farker
Join Date: 02-07-13
Location: Albany Georgia
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02-08-2013, 06:10 AM | #8 |
is one Smokin' Farker
Join Date: 05-06-07
Location: Florence, Az
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My first reaction is they are cooking these elsewhere, then warming them in the open fireplace for "show". I don't get how they can cook them with such an open-faced pit design.
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02-08-2013, 06:56 AM | #9 | |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Quote:
MariettaSmoker, I'll be ine ATL northside next week and I'll definetly give it a try. |
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02-08-2013, 07:53 AM | #10 |
Full Fledged Farker
Join Date: 04-01-12
Location: Marietta, GA
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I live 5 minutes from Williamson bros, and have a much different opinion of their meat. My FIL loved that place and we went there quite a bit. I liked it, but didn't love it. I realized after a while that I really like the sauce, but not so much the meat. Not very flavorful and kinda dry on its own. I still buy the sauce, but haven't eaten their in several years. Dave Poe's and BBQ one are both better, IMO.
I have learned a lot about 'que since I've been there. Maybe I should try it again, but I have a hard time eating restaurant BBQ, since I like my own better, lol. One thing I noticed with that kind of fire management is the amount white smoke it threw out once he hit it with the hose. I have seen this type in several places around the SE (I used to travel all over it) and have eaten some really good food off some of them.
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02-08-2013, 08:24 AM | #11 | |
Is lookin for wood to cook with.
Join Date: 01-23-13
Location: SE Ohio
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02-08-2013, 11:25 AM | #12 |
Full Fledged Farker
Join Date: 04-01-12
Location: Marietta, GA
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There's some steam, sure. But if you quench the fire, you get incomplete combustion and at least the potential for bad smoke.
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02-08-2013, 09:47 PM | #13 |
is one Smokin' Farker
Join Date: 01-16-10
Location: Marietta, Ga
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Yes it is!
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Allen - Marietta Swine District - Competition BBQ Team Stumps Smokers Stretch Gateway Drum ORANGE Thermapen Flame Boss 500 |
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02-08-2013, 09:48 PM | #14 |
is one Smokin' Farker
Join Date: 01-16-10
Location: Marietta, Ga
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NOPE. Those butts on the bottom in the video...I watched him load them on RAW. They had never seen smoke nor flame.
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Allen - Marietta Swine District - Competition BBQ Team Stumps Smokers Stretch Gateway Drum ORANGE Thermapen Flame Boss 500 |
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02-08-2013, 09:58 PM | #15 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I've seen a couple pits out here that looked like that, look at how that thing drafts, see how fast that steam clears? There is plenty of heat working on that meat. Cooking without rub gives you a different product, done right, it tastes like pork.
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