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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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Old 05-14-2018, 03:58 PM   #16
BBQ_Bama
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Quote:
Originally Posted by BillN View Post
The high cost of BBQ is the reason I don't go to BBQ joints and why I decided to shell out a lot of $$ to make Que at home.
I agree with Adams in that we must keep the backyard traditions alive and ensure those that come after us can and will keep up the traditions.
Yep. Once I could do it myself there was no need to go out and eat it. Granted, I 'll splurge and spend the money to go to one that has been recognized as "great" bbq. But there have been some of those that I went only to realize what I made at home tasted better to me. I remember going to BBQ restaurants and it would be just my wife and I and the bill would be $45-$50. Where as now I can go get a slab of ribs, pork butt, ingredients for my sides and a six pack of beer for that and eat multiple meals.

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Old 05-14-2018, 04:00 PM   #17
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One of the definitions of gentrification is "the process of making a person or activity more refined or polite." So to those who think bbq is going that direction I would say "Yippee-ki-yay, mother******!"
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Old 05-14-2018, 04:01 PM   #18
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It varies, depending on the person.
For me,
Rubs-I make my own from things we use in the kitchen.
sauces-one bottle sitting in the frig for those who want it
injections-don't use
wood chunks-cut from my own property, but before that, I picked up fallen branches and got free trimmings from ornamental fruit trees
fuel-KBB sales and store branded RO, mostly.
accessories (pans, thermometers)-stuff we already use in the kitchen
cooker cost- Two Weber daisy wheel kettles, a 1979 and a 1993
Meat-usually from the marked-down meat section. And, to me, the less expensive cuts of beef have more flavor, so that's what I buy.

It would be easy to spend more, it's just not necessary.
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Old 05-14-2018, 05:06 PM   #19
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It's that damn hot and fast technique. Or is it pellet poopers and gassers? Wait, wrong thread for that.
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Old 05-14-2018, 05:07 PM   #20
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I also think our society's palate has gotten "pickier" or some would say "more sophisticated". People want variety, they quickly tire of the same thing and want something new. People want to "gourmet" foods that traditionally have been considered simple. And up until recently, that's how people liked them and wanted them.
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Old 05-14-2018, 05:13 PM   #21
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I blame pellet poopers... (ducking)...
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Old 05-16-2018, 03:08 PM   #22
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Quote:
Originally Posted by ChrisBarb View Post
I blame pellet poopers... (ducking)...
Another friend of mine just went pelletized.
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Old 05-16-2018, 03:13 PM   #23
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Quote:
Originally Posted by Czarbecue View Post
It's that damn hot and fast technique. Or is it pellet poopers and gassers? Wait, wrong thread for that.
Kind of interesting. I skip right over YouTube’s, pbs, Hulu etc showcasing pellet cookers. There’s no doubt in my mind they produce predictably awesome meals.
They are popular for a reason.
For me anyway they don’t produce good tv. Now pits , real wood coals make good tv,again imho. Real pits, their history their photos also make good bbq books.

In that vein, I love golf//but don’t care for tv golf.
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Old 05-16-2018, 04:23 PM   #24
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Quote:
Originally Posted by dadsr4 View Post
It varies, depending on the person.
For me,
Rubs-I make my own from things we use in the kitchen.
sauces-one bottle sitting in the frig for those who want it
injections-don't use
wood chunks-cut from my own property, but before that, I picked up fallen branches and got free trimmings from ornamental fruit trees
fuel-KBB sales and store branded RO, mostly.
accessories (pans, thermometers)-stuff we already use in the kitchen
cooker cost- Two Weber daisy wheel kettles, a 1979 and a 1993
Meat-usually from the marked-down meat section. And, to me, the less expensive cuts of beef have more flavor, so that's what I buy.

It would be easy to spend more, it's just not necessary.
Just an example. Today I found some beef short ribs, marked down to $3.49/lb. Choice grade, but some nice marbling.
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Old 05-16-2018, 07:59 PM   #25
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Has anyone actually calculated the "cheap meat" cost? Aside from professional catering and BBQ joints?

I haven't, because I know when I do it will be expensive as hell.

Rubs, sauces, injections, wood chunks, fuel, accessories (pans, thermometers), cooker cost .... yadda yadda...

I think our hobby could have once been cheap, and certainly a means to make cheaper cuts of meat taste good, but for most of us it ain't now.

Shh. Next you'll be informing my wife that the meat I get deer hunting is really expensive given license cost, gear, etc
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Old 05-16-2018, 08:37 PM   #26
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[QUOTE=BillATL;3996949]It's cultural appropriation! Make them stop!

Seriously, it's no different than seeing $100 hamburgers or $25000 tacos.

(seriously, $25000 https://www.thrillist.com/news/natio...o-in-the-world)

I read this article and the comments. Stephen Fowler's comment link lent perspective.
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Old 05-16-2018, 08:57 PM   #27
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Shh. Next you'll be informing my wife that the meat I get deer hunting is really expensive given license cost, gear, etc
If she's not complaining already, she enjoys your absence.
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Old 05-17-2018, 08:48 AM   #28
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Shh. Next you'll be informing my wife that the meat I get deer hunting is really expensive given license cost, gear, etc
When I lived in the San Diego area I would go deep sea fishing just about weekly. I had a boat and my fishing buddy had a boat so we just traded off and used whichever boat was running. One evening we were in my driveway cleaning up the days catch, mostly yellowtail, when a neighbor came by and asked if she could buy a fillet, my buddy and I looked at each other and started laughing. I told my neighbor that the cost per pound would be ridiculous and we just gave her a fillet. I would guess that, on average, somewhere between $20 - $40 per pound. Some days we would limit, other days were a long boat ride for 1 or 2 fish. Figure a 100 gallons of gas, 200 pounds of ice, 2 scoops of bait ($40/scoop), probably shouldn't figure in the cases of beer, but will, and that is just the direct cost. If you factor in boat maintenance, might as well be eating gold bricks.

If it was just about eating, probably not worth it, but a day on the water is priceless.
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Old 05-17-2018, 09:35 AM   #29
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Quote:
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Shh. Next you'll be informing my wife that the meat I get deer hunting is really expensive given license cost, gear, etc
Once did calculate that out: was bout $99/pound :)
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Old 05-20-2018, 03:58 AM   #30
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I grew up with a tradition of grilling but not BBQ, so there is no issue for me regarding traditions. That said, I don't like to frequent fancy restaurants that serve home style or types of cuisine that seem out of place in this environment. I'd rather pay for the quality of the food and enjoy the casual atmosphere that traditional BBQ joints have. The one thing that did surprise me and disappoint with a lot of traditional BBQ restaurants I've tried in the US before the recent rebirth and explosion of popularity of BBQ is the fast food decor in a lot of them, it takes away from the experience for me, even though it is as 'authentic' as wooden interiors or cinderblock shack.

But it doesn't bother me they are there, either - things change and in this case the increase in interest has allowed the older places mostly to flourish instead of risking dying out.

What does bother me personally is that all the cuts of meat I've beed slow cooking for decades by braising, curing, BBQing, or low temp oven roasting (this is before sous vide became viable for home use) have suddenly become expensive; the flip side is that traditional BBQ cuts that were unavailable in Europe have become common.

When I was younger we ate smoked tongue, eel, mackerel and carp, we ate pot roasts and brisket braised in foil, we cooked old fatty hens to make chicken soup, and bbed stews with tough cuts of beef that were delicious and tender, with dumplings and fall apart potatoes and carrots. This all disappeared for decades form a lot of people's diets, it was all about expensive cuts of lean meats such ment for short cook times. This was the real tragedy for me, far more than the price rises due to the recent return to more traditional methods and the return of marbling to readily available consumer cuts of meat.

I remember the dark ages of cooking professionally through the '90s when people wouldn't pit anything in their mouths that wasn't leaner than junkyard dog, that had a lick of salt on it, or that had been within a mile of a stick of butter. it0s easy to forget those evil recent decades.

One more thing- everyone had a grill up at the lake where we had a cottage, but of all the families there were only two that knew how to cook a burger or a steak properly, mine and our next door neighbour family friends. We would ask the local bucher to age beef for us for steaks as well, which they didn't previously do, and we always had a few T-bones or ribeyes ready for the weekend that had been hung for at least two weeks, and on occasion our neighbour would get a deal on a large cut and bring it up from the city. When I think of it now, we didn't touch a steak all winter, if you couldn't put it over coals it wasn't worth the expense, was the attitude. We'd also grill shish kebabs, they were the hot trend in the '70s, and of course salmon steaks, and whole trout and perch, and really occasionally some scampi or langoustine.
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