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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. |
View Poll Results: What's your Kryptonite? | |||
Spare ribs | 8 | 10.39% | |
Baby back ribs | 7 | 9.09% | |
Beef Ribs | 7 | 9.09% | |
Chuck roast | 2 | 2.60% | |
Pulled pork | 2 | 2.60% | |
Beer can/spatchcock chicken | 0 | 0% | |
Chicken thighs | 11 | 14.29% | |
Steak | 3 | 3.90% | |
Brisket | 15 | 19.48% | |
Burgers | 0 | 0% | |
Veggies | 1 | 1.30% | |
Chicken wings | 1 | 1.30% | |
Seafood | 4 | 5.19% | |
I'm perfect and can grill/smoke everything! | 9 | 11.69% | |
Other | 7 | 9.09% | |
Voters: 77. You may not vote on this poll |
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11-28-2011, 02:00 PM | #1 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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What's your "kryptonite"?
I was thinking about this the other day after I screwed up yet another fatty. Yup - thats right, a fatty. I can cook chicken, ribs, brisket, burgers, sausage links, steak, pork butts, etc. But the damn fatty is like BBQ Kryptonite for me.
So what's yours?
__________________
Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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11-28-2011, 02:26 PM | #2 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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skin on thighs, for competitions, is definitely my downfall. skinless I'm good, but skin on; no go.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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11-28-2011, 02:31 PM | #3 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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You don't list it, but PIG CANDY!!!!!!!!!!
All of the rest is easy compared to PIG CANDY for me. Overcooked, undercooked, sticky, dry--you name it and I have farked it up Oh Well. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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11-28-2011, 02:36 PM | #4 |
Full Fledged Farker
Join Date: 12-22-10
Location: Huntsville, AL
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I voted beef ribs. They're one of my favorites, and they come out AMAZING....when they come out..... Sadly I manage to screw them up a higher percentage of the time than anything else on the list. My dad and I even managed to set a rack of them on fire one time >.>
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Weber Performer Platinum; 14.5" WSM; Old Country Over n Under. |
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11-28-2011, 02:38 PM | #5 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
Once you've mastered that then you can graduate to stuffing and enrobing :) BTW, at home I am pretty comfortable with the stuff in the poll, but at competitions my kryptonite is chicken. I hate chicken.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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Thanks from:---> |
11-28-2011, 02:39 PM | #6 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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I voted brisket, I think it's because I just not a fan of brisket is why I struggle with it!
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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11-28-2011, 02:40 PM | #7 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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Thanks from:---> |
11-28-2011, 02:48 PM | #8 |
is One Chatty Farker
Join Date: 10-23-07
Location: Butte MT
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No Kryptonite here
I am just not a picky eater Seem to garf down everything i cook. Paul
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There is a huge difference between the guy who knows it all and the one who wants to know it all. |
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11-28-2011, 02:58 PM | #9 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Used to be Brisket, but I've gotten a pretty good handle on it in the last year. I'm a little inconsistent on ribs but alot of that has to do with finding good ribs to start with.
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11-28-2011, 03:03 PM | #10 |
Babbling Farker
Join Date: 07-19-11
Location: Live Oak, Florida
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Mine is brisket I need to keep practicing so eventually I will get it right.
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Char-Griller Akorn, Webber 22.5 grill, performer, UDS. |
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11-28-2011, 03:07 PM | #11 | |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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Quote:
I did exactly that recently and I rolled it too thin around the stuffing. I even did the ziplock bag trick. I think I need to go back Italian hot sausage. I preferred that last time I did it. It just requires a different type of rub (if any).
__________________
Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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11-28-2011, 03:17 PM | #12 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
BTW, if you do want to stuff, try the gallon zip loc bag trick. Take a 1 lb. sausage log and put it into a gallon zip loc and seal the bag. Then use your hands to spread the sausage evenly until it fills the bag on all sides and corners. Then open the zipper and cut the bag along the side seams and peel the top layer of bag away from the sausage. Then put your stuffing on the sausage rectangle and use the bottom layer of bag as an aid in rolling.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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11-28-2011, 04:19 PM | #13 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Forgetting to buy & cook the wife salmon. She's been on my arse for a while now for that. Tomorrow, I promise!
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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11-28-2011, 04:27 PM | #14 |
is one Smokin' Farker
Join Date: 01-11-10
Location: Sylvan Springs, Al
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Just like Lake Dogs and RonL, I farkin hate the chicken skin. Stupid chicken skin.....Why must you taunt me??!!!!
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Thanks from: ---> |
11-28-2011, 04:29 PM | #15 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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probably everything. always need improvement. always.
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george spam, can't live without it |
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