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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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12-05-2012, 06:14 PM | #31 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Another vote for APL being over the top, and not someone I am a fan of.
He is to BBQ what Paula Deen is to good southern cookin..a travesty.
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John |
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12-05-2012, 07:17 PM | #32 | ||
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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I get the whole book sale thing... that's a given with anything someone is selling.. It's got to be interesting.. I have no clue if he makes herb brushes at home or not. On the flip side, as a world class chef, I doubt he's making boxes of Kraft Macaroni & Cheese for dinner either. People think just because something is written it's got to be followed to the point rather than adapting parts of it you like or making your own variations etc. Quote:
It's been several years, but had the pleasure of meeting Adam on more than one occasion, and to this day, the jumvo beef rib he cooked and served stands out as the single best BBQ item I've ever had. Not liking someone's techniques is fine, but I don't get the need to bash, nor do I see the Paula Deen connection. There are only a few people like him that have been successful in bringing authentic BBQ to the masses. This is a guy with world class cooking experience who has a passion for outdoor cooking, BBQ etc and brings elements of his culinary talents to it. He's also a guy that could show up at any BBQ contest on any given day using almost any equipment and have a legit shot at placing at the top. What's so bad about that ?
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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12-05-2012, 07:17 PM | #33 |
is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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That makes beating baby seals look mellow!
Where's PETA when you REALLY need them, LOL!! (never thought I would say that)
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[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL] |
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12-05-2012, 07:42 PM | #34 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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This has less to do with their skills as chefs, as it does their place in society as a spokesperson for their chosen genre. Paula's mannerisms, look, and dishes are all choreographed for her audience. As a southerner born and bred she annoys me, but I've never been a fan of make believe. Same deal with APL. Beating a perfectly good rib roast with a bat, is more show than go.
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John |
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12-05-2012, 08:08 PM | #35 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Maybe our next TD should be "Beaten, then Eaten"!
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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12-05-2012, 08:29 PM | #36 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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Thanks from:---> |
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