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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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01-14-2013, 06:28 AM | #46 |
Got rid of the matchlight.
Join Date: 06-03-07
Location: richmond,virginia
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I almost fell out of mine as well. Unfortunately, not all of my process made it on the show. It would be awesome if you could cook a 18 pound shoulder at 225 degrees in five hours. Think about how much more sleep we could get.
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01-14-2013, 06:40 AM | #47 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Wonder why they would edit it out? We know you know how to cook, Brother! For them to not let you explain your process is kind of weird. What would that have eaten up? Another five seconds, maybe? Let us know if you ever figure out how to cook a shoulder in five hours, though!
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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01-14-2013, 06:44 AM | #48 | |
Got rid of the matchlight.
Join Date: 06-03-07
Location: richmond,virginia
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01-14-2013, 06:45 AM | #49 | |
On the road to being a farker
Join Date: 05-09-09
Location: Clayton, NC
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With this being said, I have heard more than 1 person (even a KCBS judge) reference a NC bbq restaurant and say they served Eastern NC BBQ. These electric cookers are basically saucing/seasoning their product after cooking it and, then later on, steaming it to serve. Pete Jones doesn't use electric cookers. They do it right. I have paid for at least one of the 4 walls on their restaurants eating there when I was in school at Greenville. They easily rank in my top 5 bbq restaurants in NC.
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Redneck Scientific Competition BBQ Team |
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01-14-2013, 06:53 AM | #50 | |
is one Smokin' Farker
Join Date: 07-11-12
Location: Floyd Va
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Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE. |
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01-14-2013, 06:58 AM | #51 |
On the road to being a farker
Join Date: 05-09-09
Location: Clayton, NC
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My only disappointment with this show, besides not being a part of it, is that is was not whole hog.
I think letting these cooks "do their thing" and let the judges call what parts they wanted ( "shoulder knuckle, jowl, bacon and loin please !" ) would have been a better representation of NC BBQ in general. I must admit I have not watched the show yet and probably will have more opinions later when I do. I'm happy to see a new face in the NC bbq scene. If Zach is anything like his Dad, then he is a welcome addition indeed.
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Redneck Scientific Competition BBQ Team |
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01-14-2013, 07:47 AM | #52 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I figured some thing was wrong...I knew that you know better than to make a statement like that. That's what kills me about these show's...they are almost counter productive when you look at the whole picture if you're not getting all of the correct info, or the rest of the info is editted out. Just imagine the dissapointment of some one that tries a whole shoulder for the first time and realizes they are far from done after the 1st 5 hours!!!
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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01-14-2013, 07:58 AM | #53 | |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Quote:
__________________
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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01-14-2013, 08:13 AM | #54 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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But, I guess I make a distinction between BBQ cooked by someone who happens to be in NC and actual NC BBQ. You don't have to be in NC to cook NC BBQ. And, as we saw on this episode, just because you are in NC doesn't mean you can't cook KC style BBQ in NC.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-14-2013, 09:23 AM | #55 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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01-14-2013, 09:39 AM | #56 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I don't necessarily disagree. I was refering more in the comp and tv area. I don't think that to many people are winning comps, at least KCBS style comps, cooking and offering "traditional" 'que. Like I said, if the show wanted traditional NC style 'que, they wouldn't have given the teams whole pork belly. So, in my mind, all bets are off and good for Sauceman's to think out side of the box seeing as he was given some thing out side of the norm.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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01-14-2013, 09:40 AM | #57 | |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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The thing about NC BBQ is that there's really not too much going on TV-wise. Some people in NC are pretty self-conscious about that. For example. If you look at my Facebook profile my cover is a Eastern Carolina whole hog. That's what I cook and dang proud of it. On the NC BBQ SOCIETY page however, it's a slab of ribs looking all glazed like something out of Kansas City. Now if the NC BBQ SOCIETY isn't proud enough to toss a hog on their own Facebook cover, well.... The other thing is Carolina BBQ is austere. Kinda like sushi and steak. If you went to the finest sushi joints in Japan, you will basically get sliced fish on rice. That's it. No champange reduction, no secret himalayan spices, no Dragon rolls. If you wanted the best steak ever - dry-age a ribeye. Add salt. Add fire. While these items are all great it makes for dull TV. People like secret tricks and secret rubs and layers and layers of complexity. Not too many people really going to watch real NC BBQ being cooked - Salt pig, crack beer, and shovel coal under til done.
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Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com |
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01-14-2013, 10:37 AM | #58 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I hear you but how many times can one watch ribs being slathered with honey, brown sugar, Parkay and Tiger sauce before you get tired of that too? Every time they have a show that requires ribs to be cooked that's pretty much what they present to the viewer.
I'd like to see something different for a change.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-14-2013, 10:55 AM | #59 | |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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At this rate it's just gonna end up like top chef where they just end up smoking food from the vending machines for a challenge. They should just do an Iron Chef style challenge. Iron Pitmaster - Texas Iron Pitmaster - Carolina Today's secret ingredient - Armadillo!
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Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com |
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01-14-2013, 11:31 AM | #60 |
is one Smokin' Farker
Join Date: 05-05-11
Location: Circleville, OH
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I really liked the BQ grills that two of the competitors were cookin on. They were BQs correct?
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Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ |
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