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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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02-26-2014, 11:47 AM | #31 |
Full Fledged Farker
Join Date: 04-30-06
Location: Eugene Missouri
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You will have to take my cooking class to find out. It's really not that hard.
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Uncle Bub's BBQ LLC Trash Can Cookers 2007 American Royal Open Grand Champions I was Can Cooking when Can Cooking wasn't Cool |
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02-26-2014, 12:31 PM | #32 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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02-26-2014, 01:49 PM | #33 |
is one Smokin' Farker
Join Date: 09-23-09
Location: Buffalo NY
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Why do some people on here respond "take my class to find out" to specific process questions? Why answer at all?
I find it totally rude to cryptically answer a specific question, then pimp a class when asked to elaborate. I wish I could go back 15 years ago when we all shared info with each other and there were no expectations of payment No offense meant y'all, I just miss the old days.
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[B][COLOR="DeepSkyBlue"]KCBS, MBN, and MIM CBJ. KCBS, MBN, NEBS, and MIM cook[/COLOR][/B] Stumps OS223, Stumps GF223, Grilla Pellet Cooker, RectTec680, Traeger Tex, HM Offset Barrel, 18.5 and 22 inch WSM, UDS, Orion, 2 Weber Kettles...and a couple turkey fryers "We're a drinking team...with a BBQ problem" Want to join the team for Memphis in May? [url]http://www.toosaucedtopork.com[/url] |
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02-26-2014, 03:23 PM | #34 | |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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02-26-2014, 03:40 PM | #35 |
is One Chatty Farker
Join Date: 12-31-10
Location: Albert City, Iowa
Name/Nickname : Fred
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Podge I cant speak for TSTP and I dont want to, and you have helped people out with questions. So for that I will say THANK YOU. ..But i will say i also kinda see where TSTP is coming from on this. Not all members that ask questions here have bben here for a while so they dont know whether something has been asked or not. Yes you are right also about the search, but again not all know how to use it.
When i was a new member I had read on several postings someone asking questions like can someone tell me how to do......., and one particular member saying "NO". My personal opinion was WTF why even answer. That made me afraid to post anything for a while, now you cant get me to shut up. So I do see where TSTP is coming from, whether someone is making money or not. If someone has a legitimate question I guess I think it should be answered or maybe not commented on at all. As to the OP and his question uncovered Foil pan in butter at 275* for an hour, then cover foil pan for another 45 minutes works for me....But my chicken scores are hit and miss
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Oversize Load BBQ team ......... forever haunted by .0116 |
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02-26-2014, 03:56 PM | #36 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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Yes, you're right Fat Freddy, I shouldn't have commented at all. But, if you think about it, there's several comments on every topic that does not pertain to the main topic.. Including this one.
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02-26-2014, 04:03 PM | #37 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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I understand, my chicken did well at my first comp, just trying to find ways others are doing it. Thanks
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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02-26-2014, 04:30 PM | #38 |
Full Fledged Farker
Join Date: 03-12-12
Location: Pickford, Michigan
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I asked that question last week and I for one am glad he asked the question again because he actually got the answers that I was looking for. I really appreciate all the answers and techniques that were given. I thought that this was a forum to ask questions, talk about BBQ, chat and possibly help one another out. I have heard a couple of people say they are tired of answering the questions that have already been asked and to use the search feature to find past threads. I think all that does is Make people feel like they shouldn't post anything at all. I would like to say thanks for all for the responses to the original question.
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Assassin 28 Lang 60 Deluxe sold |
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02-26-2014, 04:38 PM | #39 | |
is one Smokin' Farker
Join Date: 06-27-10
Location: Louisville, KY
Name/Nickname : Drew
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#2 Out of respect to those that offer classes I think it's wrong to go around and tell everyone what you learned while there. Now that I've said this, chicken skin has been covered plenty of times and a simple search would have taken care of the question. If you can't search I believe it's because you didn't bother to donate to the site or you are to new. Either way you haven't paid your dues IMO.
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www.ilovemeat.com |
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1 members found this post helpful. |
02-26-2014, 04:44 PM | #40 | |
is one Smokin' Farker
Join Date: 06-27-10
Location: Louisville, KY
Name/Nickname : Drew
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Quote:
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www.ilovemeat.com |
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02-26-2014, 05:10 PM | #41 | |
Is lookin for wood to cook with.
Join Date: 02-06-14
Location: Dripping Springs, Tx
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Sauce?
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No one mentioned saucing. Im guessing you're pulling them from the foiled pan and saucing them and then putting them back on the pit to set the sauce?
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Team Founder: Ribs...For Her Pleasure: WSM 22.5, Maverick ET-732, Orange Thermapen |
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1 members found this post helpful. |
02-26-2014, 05:47 PM | #42 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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I dip, some brush and its put back on the cooker. Some people dont go back on the cooker.
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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02-26-2014, 06:56 PM | #43 |
is one Smokin' Farker
Join Date: 10-10-13
Location: Austin, Texas
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Lube up the bird, cook at 350+ and you should be good to go... I do it all the time in my offset and don't have any problems with skin, unless I have used those water added birds.
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What ya smokin there? |
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02-26-2014, 07:07 PM | #44 | |
Full Fledged Farker
Join Date: 03-12-12
Location: Pickford, Michigan
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Quote:
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Assassin 28 Lang 60 Deluxe sold |
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02-26-2014, 07:40 PM | #45 | |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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I don't mind answering. I have answered this and other questions more than once, and will probably do so again. I'm not taking away anything from people teaching classes - it's a basic technique. I'm not putting my whole program on here. Also: I think that except for contest results, almost everything pertaining to BBQ has already been discussed here. Yeah, you could search for it - but a forum with no new posts would be kind of boring, no?
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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Tags |
bite thru skin, chicken, chicken skin |
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