The Taboo of Simmering - Jetton and Legends of Texas BBQ - Page 3

redy2smoke · 01-05-2010, 05:56 AM

Alot of info to digest. Taste good, is good!

Thanks

jaronimo · 01-05-2010, 06:40 AM

I picked up this book a couple of years ago and read through it. I remember thinking it was a pretty good book. Now after reading your post I realize I need to pull it off the shelf and give it a second read.

Great post. thanks.

barbefunkoramaque · 01-28-2010, 10:57 AM

Make sure and do his brisket recipe in private. LOL

Greendriver · 01-28-2010, 11:17 AM

Quote:

Originally Posted by The Pup

After nearly 50 years of BBQing and smoking I have recently found the myriad of online BBQ forums and was struck by the idiocy of policing another person's "unorthodox" methods or perceived "taboo" violations.

If it taste good...it is good.

Arguments of how we define it rhetorically (especially in a historical/traditional context) may have merit, but in the end it is all about satisfying food served safe without keeping folks waiting too long.

Obviously the 50 yrs of q'n gives one a lot of wisdom on the subject. I like the comment. More than one way to skin a cat is what I always say.

IronStomach · 01-28-2010, 11:37 AM

Darn good read, Popdaddy. Thanks for taking the time to elucidate and demystify.

bacardi2001 · 01-28-2010, 08:52 PM

barbefunkoramaque lol..... write a book i'll buy it.

Westexbbq · 06-22-2010, 11:01 AM

One of my favorite threads ever, definitely worth the time it takes to read (and re-read from time to time).

leanza · 06-22-2010, 02:00 PM

Thanks Donnie. Well executed and much appreciated.

But, I'm guilty as charged. Today on Facebook I ridiculed the Chris and Pitts folks for simmering or boiling their ribs. You should have seen the myraid of compliments about their food on the company Facebook hompage. People love the stuff.

chambersuac · 06-22-2010, 03:51 PM

Donnie, thanks for taking the time to post that.

barbefunkoramaque · 06-23-2010, 07:44 PM

Quote:

Originally Posted by chambersuac

Donnie, thanks for taking the time to post that.

Your welcome. We seemed to have gotten through the discussion without the inexperienced bbqer coming in and not realizing the historical place this process has in BBQ History and why before they vomit out things like... "there are many ways of doing Q but one thing is certain..bbq ain't boilin' / simmering."

I can remember other chants in the past like "cooking bbq above 225? Sure if you want to make shoe leather..." Thank God that bit of ignorance is dispelled. It can be good both ways but adjustments must be made.

Or how about "you better peel off the bark and have thin blue smoke or you will be making a charcoal puck," the poster completely unaware of the practices of such masters as Mixon. LOL Or Zion for that matter.

High Q · 06-24-2010, 08:42 PM

Donnie, glad this post got popped back up to the top or I would have missed it. Great writing on the history and evolution of the Texas Legends. I think it's akin to studying how Robert Johnson became Blind Lemon Jefferson became Gatemouth Brown became Johnny 'Guitar' Watson became Stevie Ray Vaughn. New techniques and instruments but the same fundamental emotion underlying it all.

Wow, getting a little deep - now back to the shallow end.

Kevin · 06-24-2010, 08:48 PM

Quote:

Originally Posted by High Q

Donnie, glad this post got popped back up to the top or I would have missed it. Great writing on the history and evolution of the Texas Legends. I think it's akin to studying how Robert Johnson became Muddy Waters became Freddy King became Stevie Ray Vaughn. New techniques and instruments but the same fundamental emotion underlying it all.

Wow, getting a little deep - now back to the shallow end.

Yes, a little deep, but true nonetheless.

CajunSmoker · 06-24-2010, 09:12 PM

Quote:

Originally Posted by Kevin

Yes, a little deep, but true nonetheless.

Kev, we must be long lost brothers

we always think the same thing

Smokesman · 07-06-2010, 02:24 PM

Quote:

Originally Posted by barbefunkoramaque

Your welcome. We seemed to have gotten through the discussion without the inexperienced bbqer coming in and not realizing the historical place this process has in BBQ History and why before they vomit out things like... "there are many ways of doing Q but one thing is certain..bbq ain't boilin' / simmering."

I can remember other chants in the past like "cooking bbq above 225? Sure if you want to make shoe leather..." Thank God that bit of ignorance is dispelled. It can be good both ways but adjustments must be made.

Or how about "you better peel off the bark and have thin blue smoke or you will be making a charcoal puck," the poster completely unaware of the practices of such masters as Mixon. LOL Or Zion for that matter.

Thanks again for a great post Funk! I like your "shoe leather" comment. Like you have said, every method has it's place in the world of BBQ. I'll bet many that cook at lower temps but employ foil somewhere in the process don't even realize that once wrapped tightly in foil they are no longer cooking at 225. I've never temped what it gets up to but certainly into the 300's I would guess?

big matt · 07-06-2010, 03:12 PM

That was a great post and the book has tons of excellent info about the long history of BBQ..good job

01-05-2010, 05:56 AM	#31
redy2smoke Full Fledged Farker Join Date: 11-04-07 Location: Valley Head, Alabama	Alot of info to digest. Taste good, is good! Thanks __________________ Jim Brinkman SNP Pro Holland Tradition Gas (retired in place) UDS, Weber Kettle __________________________________________

01-05-2010, 06:40 AM	#32
jaronimo Full Fledged Farker Join Date: 11-30-08 Location: Northwest NJ	I picked up this book a couple of years ago and read through it. I remember thinking it was a pretty good book. Now after reading your post I realize I need to pull it off the shelf and give it a second read. Great post. thanks. __________________ [FONT=Tahoma][SIZE=3][SIZE=2] [SIZE=3][SIZE=2]Wood fired pizza oven,Copper Weber Gold, Green Weber Performer, Black Weber Silver, Green logo'd 18 inch Weber Gold, and a UDS of course. [/SIZE] [/SIZE][/SIZE] [/SIZE][/FONT] [SIZE=3][URL]http://cookinginmyyard.com/[/URL][/SIZE]

01-28-2010, 10:57 AM	#33
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	Make sure and do his brisket recipe in private. LOL __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

01-28-2010, 11:37 AM	#35
IronStomach Full Fledged Farker Join Date: 09-30-09 Location: West Chicago, IL	Darn good read, Popdaddy. Thanks for taking the time to elucidate and demystify. __________________ James. I use a Char-Griller: the gateway smoker.

06-22-2010, 11:01 AM	#37
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	One of my favorite threads ever, definitely worth the time it takes to read (and re-read from time to time). __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

01-28-2010, 08:52 PM	#36
bacardi2001 Full Fledged Farker Join Date: 09-30-08 Location: pacoima, california	barbefunkoramaque lol..... write a book i'll buy it.

06-22-2010, 02:00 PM	#38
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California	Thanks Donnie. Well executed and much appreciated. But, I'm guilty as charged. Today on Facebook I ridiculed the Chris and Pitts folks for simmering or boiling their ribs. You should have seen the myraid of compliments about their food on the company Facebook hompage. People love the stuff. __________________ Tom

06-22-2010, 03:51 PM	#39
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Donnie, thanks for taking the time to post that. __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

06-24-2010, 08:42 PM	#41
High Q is one Smokin' Farker Join Date: 12-29-09 Location: Houston, Texas	Donnie, glad this post got popped back up to the top or I would have missed it. Great writing on the history and evolution of the Texas Legends. I think it's akin to studying how Robert Johnson became Blind Lemon Jefferson became Gatemouth Brown became Johnny 'Guitar' Watson became Stevie Ray Vaughn. New techniques and instruments but the same fundamental emotion underlying it all. Wow, getting a little deep - now back to the shallow end. __________________ "Houston is a wretched little town composed of about twenty shops, and a hundred huts, dispersed here and there, among trunks of felled trees. It is infested with methodists and ants." -Emmanuel Domenech, Catholic Missionary, 1848 Last edited by High Q; 06-24-2010 at 09:09 PM.. Reason: Revised to include the Texas Axe Men

07-06-2010, 03:12 PM	#45
big matt is one Smokin' Farker Join Date: 04-06-10 Location: Banning,Ca	That was a great post and the book has tons of excellent info about the long history of BBQ..good job __________________ _________________________________ JOS whole hog cooker MAK 2 Star Facebook:[url]https://m.facebook.com/pages/Leftcoast-Q/125103440847709?id=125103440847709&_rdr[/url] Our website: [url]http://www.leftcoastq.com/Leftcoastq.com/Home.html[/url]

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