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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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01-27-2014, 10:36 PM | #61 | |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
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My cooking family - 48" Jambo Pit Clone, Blaz'n Grill Works Gridiron Pellet, Primo XL Ceramic, Weber 22", Lynx 36" SS Grill PNWBA - CBJ, KCBS - CBJ DAV, VFW Cooking BBQ since 1971, seriously cooking BBQ since 1996, when I read Smoke and Spice. |
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01-28-2014, 05:20 AM | #62 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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Its like the salt n sugar injections for pork, its hard to believe 1/4 cup of salt and 1 cup of white sugar is injected into each pork butt and cannot taste the salt or sugar. When you pack the top of a rib with the brown sugar, it really does render out, what little sweetness is there, gets pulled back when you add acid n heat. Do an experiment, one set of ribs with your regular rub, then another regular rub and then lots of brown sugar, cook like this till the end, no foil, maybe a baste at the end. Do a blind fold test and you will not be able to pick the sweet rib out..The brown sugar seals the rib on the outside..I just find coat with the brown sugar from the start gave me a better rib, When foiled this way it will get a little sweeter, so add some heat n acid to balence the palette out..Give it a try..
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01-28-2014, 07:20 AM | #64 |
Babbling Farker
Join Date: 07-15-13
Location: Butler PA
Name/Nickname : Hey you with the face!
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Lol got to say this is entertaining watching the mud slinging. I have one thing to say and it is to each their own. The backyard is one way and the comps are another it really is a matter of preference really to what you do in the backyard and competition circuit. I plan to compete this year and I am for bringing my flavor profile I developed at home. I may win and I may not but one things for sure I would never serve my chicken the way I like it personally as it is extremely hot and my dry rub recipe is put on like shake n bake it holds the moisture in and I love rubbery skin even though the preference for most people even in the backyard is crisp skin. I made my family tear up with all that heat. My bbq sauce if people saw me make it they would be shocked at how much Tabasco sauce I pour into the pot I probably will use about 1/4 of the bottle and it is actually a very subtle heat and even my mom who hates spicy hot food loves my sauce so while it looks insane and drastic it is far from. It really a matter of building a solid flavor profile to compliment the meat. Good example I had my brother try my sauce just a spoon of sauce he totally cringed and you could tell he thought it was gross on its own and then I gave him pulled pork with it sauced and he ate loads of it. My point is it is all about building a flavor profile and getting the just right flavor combination to really wow people. Some people love their comp food and some would never serve it to their family and friends. Good example too I wanted to smoke a turkey for thanksgiving and baste it in bbq sauce and I did not because it was really drastic in my neck of the woods and instead seasoned it with webers kickin chicken and basted in olive oil to brown the skin. I still say it would be good if they gave it a chance but my first year doing a turkey I was lucky they tried it being smoked I was told by every single person they thought smoked turkey would taste bad and not work. It is not common in PA. My dad told me later he never thought it would work. He said he never heard of smoking a turkey. After my really long rant the point is to each their own don't knock it unless you try it and remember just because it is not for you doesn't mean someone else doesn't like it. Remember we all have the same main goal make great bbq. That and to get as fat as possible from over eating bbq lol.
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01-28-2014, 07:39 AM | #65 |
is One Chatty Farker
Join Date: 10-18-06
Location: Houston, TX
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2 years ago my cousin, brother and I threw a birthday party for my uncle. My cousin borrowed a nice trailer firebox smoker and we cooked 20 racks of St Louis spares over some nice Texas post oak. My brother did 12 racks his way, which is to use a basic Texas style rub (salt pepper cayenne), baste with butter, lemon and worchestershire and finish with a texas style sauce (tomato vinegar pepper). I cooked 8 of the racks using a close facsimile of Johnny Trigg's method (wrapped with tiger sauce, brown sugar, honey and squeeze parkay, out of the foil, finished with a sweet, vinegary glaze). I really like my brother's ribs. Classic style, the way i grew up eating them. But the competition ribs were really good too. The sweetness in my opinion wasn't overpowering. I felt that the sweetness enhanced the natural sweetness of the fat in the spare ribs and worked. Everybody at the party agreed. They wiped out the tray of my ribs leaving a majority of my brother's ribs on his tray. Needless to say, he was a little butthurt.
I would be fine with either. As long as a rib is cooked well, everything else is just style. When it comes to style, different strokes for different folks.
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01-28-2014, 07:39 AM | #66 | |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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-Jason I didn't choose D-Canoe life.......... |
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01-28-2014, 07:49 AM | #67 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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I simply cannot accept the "that's how it is in KCBS" argument. While there are certainly hard and fast criteria, I'm pretty sure I have never read where everything needs to be extremely sweet and only satisfying for a single taste. If I want that, I can go to the store and buy a chocolate bar. For change to happen, folks (judges and cooks) need to speak up and force change (or move to other organizations). Maybe the current flavor profile is really the preference and nothing will change, but just continuing the status quo makes no sense to me.
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01-28-2014, 08:03 AM | #68 | |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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The words of "candy BBQ" simply get repeated by those outside of the competition world because of what they see on pitmasters so the steroetype stays true when is might not actually be that way. And I don't mean that some cliche wannabe, sitting behind my computer chest beating "you don't know comps if you don't cook in them" kind of way. I genuinely dislike the backyard vs comp mentality because it is isn't good for furthering the bbq community. I also dislike the stereotype of the backyard guy who is "too cool for school" and would never cook a comp. I don't think lassoing people into that description is good either. But really that is a discussion for another thread.
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-Jason I didn't choose D-Canoe life.......... |
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01-28-2014, 08:05 AM | #69 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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It really is not that way. Glad at least one person has an open mind. The problem is when someone knows nothing about a subject, then is told one person is an expert they will hold on to anything that person says with extreme prejudice. |
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01-28-2014, 08:06 AM | #70 | |
Babbling Farker
Join Date: 07-15-13
Location: Butler PA
Name/Nickname : Hey you with the face!
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01-28-2014, 08:07 AM | #71 | |
is one Smokin' Farker
Join Date: 08-04-09
Location: Avon, IN
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Grey Street BBQ Competition Team |
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01-28-2014, 08:08 AM | #72 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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01-28-2014, 08:13 AM | #73 | |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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You're obviously more into being a smart elic and trying to be Mr. Comedian than having a legitimate discussion. Carry on stroking your ego and pride. I glossed over it to begin with but now realize you're just being argumentative for the sake of being argumentative. Nothing personal but nothing productive comes of dialogues like this.
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01-28-2014, 08:20 AM | #74 | |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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-Jason I didn't choose D-Canoe life.......... |
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01-28-2014, 08:22 AM | #75 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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A buddy of mine loves a candied rib. My girlfriend does not. Some people don't want all the extra flavor.
For me a good candied rib works with a spicy rub and a spicy vinegar based sauce to balance the sweet.
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Let's all just calm down and smoke a fatty |
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