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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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06-23-2013, 10:19 AM | #1 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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How Much Hickory is Too Much? - Funny
We competed in a wing and rib comp yesterday. The team cooking next to us was using a big charcoal grill with the fire built at one end.
During the comp, they used two of the LARGE bags of hickory chunks (plus kept adding MATCHLIGHT charcoal during the cook. Two hours into the cook (at 250 F) he asked me why his ribs looked burned. I suggested he foil and stop adding hickory (he was smoking us out). I also cautioned him to not keep the ribs in foil too long since the meat would be falling off the bone. He said there was no way the meat would fall off the bone because that only happens when you boil ribs. In the end he was DQd for raw chicken. He says he knew it was done because it was dark in color plus he fed 100 friends and they all said it was delicious. He claims the judging was rigged.
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06-23-2013, 11:37 AM | #2 |
is Blowin Smoke!
Join Date: 06-18-12
Location: Down the Shore!!!
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I'm sure the guy thinks he has the best BBQ in the world. I've also found if you are feeding a large group of friends free BBQ, they will love whatever you serve them even if its burnt on the outside, raw on the inside , and covered in the cheapest sauce you can buy.
Hopefully he enjoyed the experience! How did you fare? And photos? Chris |
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06-23-2013, 11:43 AM | #5 |
is one Smokin' Farker
Join Date: 09-18-12
Location: Lugoff, SC
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I don't do competitions and have no desire to, but I know some guys who do. I don't recall any of them saying they cooked for 100 friends while at a competition. Most times they are too focused on cooking for the judges. I guess it could happen though.
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06-23-2013, 11:58 AM | #6 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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See my post in the comp section.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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06-23-2013, 02:49 PM | #7 |
On the road to being a farker
Join Date: 03-15-07
Location: Westminster, SC
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I Don't do comps, but it sounds like the team you're referring to don't have a clue what they're doing. They asked for advice, you gave it to them and if they aren't willing to listen....well then, it's their loss. My 2 cents.
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06-23-2013, 08:40 PM | #8 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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We cooked across from a team a couple of years ago who were using Three ECBs that had white smoke pouring from them the whole time. I watched them for a while and they were chopping up 2x4s and tossing them into the ECBs! I'm pretty sure they ended up DAL.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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06-24-2013, 12:38 PM | #9 | |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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Quote:
Matt
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"Grandpa, you make the best meat, EVER!!" |
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06-24-2013, 02:00 PM | #10 | |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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Quote:
To the OP, at least you tried to help them. If they don't listen...
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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06-24-2013, 03:20 PM | #13 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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He asked me several other questions, but once I knew he wasn't listening to advice, I kept my mouth shut. I didn't want him to turn around and blame me for his crappy turn-ins.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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06-24-2013, 04:00 PM | #14 |
On the road to being a farker
Join Date: 04-29-13
Location: Sterling, VA
Name/Nickname : Phil
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Why is white smoke bad? I'm newbie this year. I was smoking a pork shoulder yesterday and had lots of white smoke. I thought it was a good thing. BTW, the pork tasted good.
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06-24-2013, 04:29 PM | #15 |
Knows what a fatty is.
Join Date: 07-08-12
Location: Oceanside
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The thick white smoke will give the food a much stronger, bitter or acrid taste. Good smoke (thin blue smoke you can hardly see) is generally agreed to be the goal.
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