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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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02-09-2010, 09:21 AM | #16 | |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Tiger Sauce is a staple at my house, like salt,pepper and Tony's seasoning. Grandson likes it on his popcorn. |
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02-09-2010, 09:22 AM | #17 |
is one Smokin' Farker
Join Date: 08-06-09
Location: Humboldt County California
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How do you know what is in the containers? I reuse my old spice containers for all sorts of different spices. He could have a mix of garlic powder, mustard poder, and onioin powder in a container. Just saying.
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Custom Built Santa Maria Grill. ABS Pit Boss. UDS |
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02-09-2010, 09:38 AM | #18 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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Interesting. I see two things in there that I dont currently do. Thanks
BTW, I used Try Me's Cajun Sunshine Hot Pepper Sauce in my chili this past wknd and it was awesome!
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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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02-09-2010, 09:55 AM | #19 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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At comps I made the same ribs as he did with the exception of the tiger sauce. I used something else. Oh... one thing... In Texas contests I never cooked them this way. I hear now days though, now that the regions have been muddied a bit and even Texas is now getting sort of the typical ignorant judges these days (this is due to the explosion of BBQ contests to an extent that we have exhausted experienced judges) that these types of sweet ribs are showing up even here in Texas. I bet trig does these here now too. I saw he did them in that araizona contest and I was shocked. Times change I guess. That being said... I am so sick of my ribs these days I intend to do triggs ribs with my old additive on my little weber i got from the junk pile.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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02-09-2010, 10:09 AM | #20 | |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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Heck, anything is possible. He could be refilling the parkay bottles with banana pudding, but something tells me what's on the label is what's inside. Regardless, I have always subscribed to this theory: It's OK to share your BBQ recipes because BBQ folks are too proud to use somebody's exact recipe anyway.
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Life's a party with a Backwoods Party! |
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02-09-2010, 10:40 AM | #21 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Redneck cooking - simple chit. Trigg wins because so many bozos go off the path and get too damn creative. They use too many spices (yeah I am ashamed too as my damn glitter has 13 ingredients, lawrys has what> 8, and dalmatian rub has 5 if its simple (lemon pepper has like three at least)) - they buy fresh, they grind them,, they make elaborate spritzes and chit. That onion powder or salt was a walmart label. Simple Lawrys,, hell yeah! Parkay, local honey, brown sugar... redneck baby. You have to think about stuff. if everyones using elaborate chit... and you use simple ass lawrys... tell me, who chit is gonna really stand out? Remember that passage in the peace love and bbq where the guys were going around tasting other stuff on the gold cart and telling them thats good... then laughing all the way to the trophies as they would say "those idiots have 17 things in their damn rub."
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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02-09-2010, 10:52 AM | #22 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Yep, simple and basic makes good BBQ. I heard someone telling me their rub had 18 spices in it. I was thinking to myself that makes good advertising but all it does to the taste is either nothing because there is so little of many of the spices or it just makes it too "designer". "Prissy" was the actual word that came to mind.
To me, the perfect BBQ is a good cut of meat that is tender, juicy, and meaty with a firm texture seasoned with salt, pepper, and gentle smokiness. My favorite rub has salt, pepper, garlic and a little paprika. That's it. My sauce has ketchup, vinegar, pepper, garlic, onion, brown sugar, and one other Virginia native spice that I can't devulge because of an old family friend. Now, that doesn't mean that more ingredients aren't good or aren't "real" BBQ, it's just my preference is for simple flavors that compliment each other. If you have to get a culinary degree to cook it, it probably isn't good BBQ. Even Tuffy Stone had to ratchet down the "fabulous" factor to win. Hollywood, Milan, Napa Valley, and Beverly Hills aren't known for their BBQ for good reasons. They are too prissy about it.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. Last edited by Boshizzle; 02-09-2010 at 11:08 AM.. |
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Thanks from: ---> |
02-09-2010, 11:11 AM | #23 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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nothing like those hidden single sentences that just sneak up on you.. Thanks.... need some windex for the monitor now.
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02-09-2010, 11:49 AM | #24 | |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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Sorry to disagree with you but I have used butter only once and I ended up with carbon coated ribs and I cook at 225 degrees. I was as shocked as anyone. I thought butter would make everything better. Just to clarify, I use the 3-2-1 method too.
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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
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02-09-2010, 11:56 AM | #25 | |
Full Fledged Farker
Join Date: 01-31-10
Location: San Diego CA
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How long were they wrapped and under heat this way? Meat side down? |
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02-09-2010, 12:01 PM | #26 |
Full Fledged Farker
Join Date: 04-19-09
Location: Bandera, Texas
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I'm so with the funkmaster on this. Simpler is often better. Ribs for others get sauced or however they want them. Ribs for me and mine? Trimmed, wiped dry, bathed in Worcestershire and an application of Bolner's Fajita Seasoning, or sometimes just S&P.
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Visit my (mostly) cooking blog at texascookin.blogspot.com. |
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02-09-2010, 12:05 PM | #27 | |
Full Fledged Farker
Join Date: 09-30-09
Location: West Chicago, IL
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How well did you seal the foil? Did you only use one sheet? I've heard from someone who's used this method a number of times that if there's a leak it'll burn. Keep it sealed and the steam inside will help. If it escapes, the sugar dries and burns. That's right, the sugar, that wasn't the butter that burnt on you. I'm only reporting my experience, maybe it was a fluke, maybe my drum runs on cold fusion. I used 1/6 a cup of butter (2-1/2 Tblsp), 1/6 cup of light brown sugar, 1/6 cup of honey and 1/6 cup of apple cider on each rack of five racks on Sunday. They were cruising at 250-275. Used a 3-2-0 method, and aside from desperately needing to reduce the cooking times next time out (pulled pork ribs anyone?), nothing was burnt. In fact, the ribs could have used a little crisping.
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James. I use a Char-Griller: the gateway smoker. |
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02-09-2010, 12:10 PM | #28 | |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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02-09-2010, 12:13 PM | #29 | |
Full Fledged Farker
Join Date: 09-30-09
Location: West Chicago, IL
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That is quoteworthy right there!
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James. I use a Char-Griller: the gateway smoker. |
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02-09-2010, 12:15 PM | #30 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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3-2-1
3 hours smoke 2 hours foil 1 hour back on the smoke and sauce and I already mentioned that I cook 225 degrees. I feel that I am pretty successful in comps when it comes to ribs. Last year I did eight comps and I got two firsts and two seconds. Consider this, I have cooked hundreds of racks of ribs utilizing this method and only once have I ever had the problem. Like I said, I was shocked. I'll skip all the details and stick with what wins, I just don't want to see folks thinking that butter and parkay are gonna cook the same. that said if butter works for you stick with it but again, why re-invent the wheel plus the parkay is already in liquid form.
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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
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