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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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02-09-2010, 12:16 PM | #31 | |
Full Fledged Farker
Join Date: 09-30-09
Location: West Chicago, IL
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Quote:
Now that's good thinking and an interesting point, I'll do a side by side experiment next time I make ribs. Hurray for deliciously edible science experiments!
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James. I use a Char-Griller: the gateway smoker. |
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02-09-2010, 12:16 PM | #32 |
Take a breath!
Join Date: 12-26-09
Location: Lynden WA
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It's a mixture of sugar,cayenne pepper and Tiger urine,,, at least thats what it tastes like to me,,,lol I don't care for it, but I'm sure some people do.
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Play with your food,,, PLEASE! |
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02-09-2010, 12:24 PM | #33 |
On the road to being a farker
Join Date: 01-11-10
Location: Lake stevens, WA
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dang nice write up, must have taken some time to document all that
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02-09-2010, 12:28 PM | #34 | |
Full Fledged Farker
Join Date: 09-30-09
Location: West Chicago, IL
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Quote:
Congrats on your successes! That's a great accomplishment, I certainly wasn't denigrating your cooking. I'm just sharing my own experience cooking while discussing a method. All the different ideas here that I've never tried intrigue me and I'd love to try them all. I have never bought margerine. Ever. And I have a long memory. The hydrogenated/trans fats debacle from the 80's and 90's has reaffirmed this course of action. I use butter, it cooks better, it doesn't seperate under heat, and it makes me feel good. I'm not reinventing the wheel, margerine is a reinvention of the wheel, while cheaper at times, it's unnecessary and has been less healthy than butter ever since it was invented. Butter's been around for millenia. I just report what works for me. If it doesn't for you, that's not a bad thing, I'm just thinking things through and trying everything, the same as anyone else. And I cooked 5 racks of baby backs at 250-275 for three hours unfoiled, two hours foiled with the butter, brown sugar, honey and AJ and they didn't burn. YMMV.
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James. I use a Char-Griller: the gateway smoker. |
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02-09-2010, 01:01 PM | #35 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Different cooks, different methods, different cookers, different results. I'll use butter, as well as substitutes, but I NEVER expect the same results from them.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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02-09-2010, 01:51 PM | #36 | |
Take a breath!
Join Date: 12-26-09
Location: Lynden WA
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Play with your food,,, PLEASE! |
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02-09-2010, 02:03 PM | #37 |
Full Fledged Farker
Join Date: 01-31-10
Location: San Diego CA
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I dunno, Californians like their stuff very spicy.. We do have a lot of influence from mexico these days. Ive been known to smoke up some pretty spicy ribs that sometimes, should be served with medicated tucks.
Californian BBQ Brethren = Sleeper cells |
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02-09-2010, 03:31 PM | #38 |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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So, for more investigation, look into what Myron put in the pan for dipping his briskets. I was a big pot of something
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02-09-2010, 03:37 PM | #39 | |
is one Smokin' Farker
Join Date: 08-06-09
Location: Humboldt County California
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Quote:
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Custom Built Santa Maria Grill. ABS Pit Boss. UDS |
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02-09-2010, 04:18 PM | #40 |
is one Smokin' Farker
Join Date: 08-03-09
Location: Gig Harbor, WA
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Thanks for all the effort in starting this thread. Good presentation.
It seems that pretty much everyone knows what they like & most are ready to jump off into the deep end to try something a little different. The quest continues. |
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02-09-2010, 04:26 PM | #41 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Besides the delicious results, that's a big part of the fun.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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02-09-2010, 05:26 PM | #42 | |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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Recipes are simply guidelines. It takes experience to know the exact amount of time and you'll soon figure out that there is no EXACT amount of time (my "guess" is something in the 2 hour range). The only substitution for experience is doing something over and over again.
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Life's a party with a Backwoods Party! |
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02-09-2010, 08:20 PM | #43 | |
Knows what a fatty is.
Join Date: 09-03-08
Location: Salisbury, NC
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Are those guys 3-2-1 with the parkay, or stopping after the foiling? Aren't they boxing right after pulling from the foil? Ron |
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02-09-2010, 10:25 PM | #44 |
Got Wood.
Join Date: 01-29-10
Location: Grosse Pointe, Mi
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Does he use a sauce or is the honey/parkay, tiger sauce and brown sugar the sauce?
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02-10-2010, 12:56 AM | #45 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I use the "5" method.
Trim 'em. Rub 'em. Cook 'em till they bend 90 degree and you got lots of "Pig Honey" weeping out (usually about 5 hours depending on what temp the smoker is running at). Brush 'em with sauce and cook about 10 minutes more. Notice the bold. I've learned to adjust to the smoker temp instead of trying to bend the smoker temp to my will. There is no spoon.
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