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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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01-03-2010, 10:15 PM | #16 |
Knows what a fatty is.
Join Date: 08-12-09
Location: Ontario, Canada
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01-03-2010, 10:21 PM | #17 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Wow, gives me some ideas, as always, I only have a half an idea of what I am supposed to do, but, that is more than I often have.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-03-2010, 10:31 PM | #18 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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01-04-2010, 12:10 PM | #19 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Just remember. Don't go rushing to your Pots and try to make the same thing in an offset or a regular pit thinking the mopping will do wonders for your que. It does NOT work that way. Perhaps an open drum or something. I don't know.
Maybe a Santa maria grill? Or one of those old Brick Pits that are not offset that some Lodges in the 50s and 60s built. And FOR GODS SAKE - don't let anyone see you simmering anything. When the guests arrive have the meat on and the simmering liquid disguised as MOP! LOL Huh? Simminering? What's That?
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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01-04-2010, 01:01 PM | #20 |
is One Chatty Farker
Join Date: 10-23-07
Location: Butte MT
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Best thread of the year! Thanks for sharing.
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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01-04-2010, 02:22 PM | #21 |
Full Fledged Farker
Join Date: 06-30-07
Location: Galveston
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Good read!
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"The only time to eat diet food is while you are waiting for the steak to cook." - Julia Child (1912-2004) Member Lighthouse Charity Team Elks Lodge 126 |
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01-04-2010, 02:40 PM | #22 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Littleton, CO
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Great stuff...I'm going to Amazon to purchase that book!
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01-04-2010, 03:28 PM | #23 |
is One Chatty Farker
Join Date: 08-27-06
Location: Dalton, Ga
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audio version on cd for my truck maybe?
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Greendriver, -------------------------------------------- Blog - Carpet Capitol Living |
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01-04-2010, 03:34 PM | #24 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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I deleted a couple of posts that contained scanned images of a cookbook, that IS no longer in print to my knowledge. As much as I understand the desire to share the information, it IS still copyrighted material...unless I'm mistaken and it's now public domain for some legal reason.
If it turns out that there are no legal issues then the posts in question will be returned. Until then, please refrain from posting images of copyrighted material.
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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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01-04-2010, 04:52 PM | #25 |
Knows what a fatty is.
Join Date: 12-08-09
Location: None
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After nearly 50 years of BBQing and smoking I have recently found the myriad of online BBQ forums and was struck by the idiocy of policing another person's "unorthodox" methods or perceived "taboo" violations.
If it taste good...it is good. Arguments of how we define it rhetorically (especially in a historical/traditional context) may have merit, but in the end it is all about satisfying food served safe without keeping folks waiting too long. Last edited by The Pup; 01-04-2010 at 08:13 PM.. |
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01-04-2010, 08:10 PM | #26 | |
Full Fledged Farker
Join Date: 04-16-09
Location: Maple Valley, WA
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Quote:
I knew Jack didn't drown in the movie. Man is Kate Winslet going to be p*ssed
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Border War Smokers - "BBQ worth killin' your neighbor for" |
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01-04-2010, 08:43 PM | #27 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Quote:
I think one of the reasons we CAN rhetorically postulate is because we cannot taste someone's samples online. My signature once quoted that bbq is best judged by the result, not the method." My "break my heart loinbacks" are specifically drawn from a Louisiana recipe so I agree wholeheartedly. While my SPARES are done with not foils or wraps., my loinbacks are made in a pinch by simmering the cuts in beer and strong chicken stock THEN smoking them. Of course I never like to reveal that. The ribs are brought onsite (well they used to be) as a backup if I need more stuff. They are par simmered, spiced and ready to go into my hot pit. I never rely on them as the main course though. This is why I drew that parallel to the online community condemning flavor braising or simmering (which is as old as the hills) while gleefully embracing foil, an injection needles and canned or powdered broth to enhance flavor and augment or limit moisture retention or loss. http://www.youtube.com/user/Popdaddy...24/_ETt0-WT2Zs Loinback shown at the start of video
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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01-05-2010, 03:10 AM | #28 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Gonna go simmer my brisket and then inject it with all of the juices. Then I'm gonna cook it slow for 2 hours then fast for 2 hours. Then I'm gonna cover it with sugar and hit it with a blow torch for the bark.
Really a great post Donnie!
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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01-05-2010, 03:59 AM | #29 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Great post Donnie. Thanks for the education.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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01-05-2010, 04:02 AM | #30 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Very interesting read. Muchas gracias Donnie.
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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