Good picture of the Rib BEND TEST, for reference.!

jetfxr27 · 11-20-2009, 02:49 PM

Stumbled upon this today, figured I share for those still learning the bend test.
You think those tongs have seem a few slabs in its days?

deguerre · 11-20-2009, 03:23 PM

NOW I've got my target for tomorrow! Thanks Jet!

LT72884 · 11-20-2009, 04:33 PM

so you are supposed to use the other hand to make them bend. i thought you were supposed to pick them up and they would bend by themselves

maadjurguer · 11-20-2009, 05:24 PM

when the bend test is a pass....I'm always worried the thing will fall apart.....great pic.....mmmmmmmmmm

jetfxr27 · 11-20-2009, 05:37 PM

Quote:

Originally Posted by LT72884

so you are supposed to use the other hand to make them bend. i thought you were supposed to pick them up and they would bend by themselves

that's to keep them from falling to the floor.

LT72884 · 11-20-2009, 05:43 PM

Quote:

Originally Posted by jetfxr27

that's to keep them from falling to the floor.

OHHHH. i see.

barbefunkoramaque · 11-20-2009, 05:57 PM

This is for going all the way and no foil. Pans are acceptable in this example but no need to cover.

Okay, you can see me both to the bend test and nearly get my heads split open on this video. I found my sauce brush in the gutter this fall it was thrown so far.

http://www.youtube.com/user/Popdaddy.../8/01EAArFMVRY

Okay here are some other things of interest. I think Thirdeye has about the best example of Pig Honey I have seen as although he and I are great pitmasters, I suck at talking pictures.

On large reverse smokers with the static diverters
Attachment 34058
(Like the Brazos Here loaded up with a load of ribs)
or the adjustable tuning plates like Klose, the noise of 20 or more racks of ribs when they weep is more noticeable when it his the plates. Its heaven and its what we refer to when we say we cook my sound.

Pig Honey is what comes out of the rib meat when they really begin weeping.

Attachment 34052

A rack set not weeping yet. Parts are but not all over. Its actually a shame to open the pit at this stage to take a pic. Notice the Dull Dry look on the meat. No - No Need to baste.

Attachment 34053

A rack that is now, without basting, making hissing noises in my pit. The dripping sounds are cool too.

Attachment 34057
Another example of weeping ribs - no foil or mops or spritzes. If you look real close, you can see maybe some really good pig honey. Pig Honey is gold in color and foamy and usually comes out between the ribs. When you see this happen to ALL of your ribs, shut everything down and keep the door closed for 30 -40 minutes.

Attachment 34054
Ribs resting in a pan, note the bark.

Attachment 34056
Typical Bending - this is firm for my tastes. But a few minutes on the grill and it loosens up a might. Barky outside, juicy in the middle.

Attachment 34055
Shot of my new finishing grill. Before yall all get started, since I work for charity, cooking the ribs at my convenience to be frozen or chilled for a quick grill later for flash has been a great idea that anyone can do.

deguerre · 11-20-2009, 06:17 PM

Daayuuum.

11-20-2009, 06:28 PM

pig honey rules!

barbefunkoramaque · 11-20-2009, 06:30 PM

Quote:

Originally Posted by Rick's Tropical Delight

pig honey rules!

yeah but wheres that great pic of it

landarc · 11-20-2009, 06:40 PM

Gawds I want some ribs now. I like that finishing grill too. I wonder what damage I could do to myself cooking left-handed.

11-20-2009, 06:48 PM

Quote:

Originally Posted by barbefunkoramaque

yeah but wheres that great pic of it

i don't know, man, all i got is this one. maybe thirdeye.

GratefulSmoker · 11-20-2009, 07:24 PM

Wow, those pics make me want to eat another rack....one down....one to go!!!

buzzin · 11-20-2009, 08:58 PM

Those pictures make me want start the smoker right now! I want some. GREAT pictures!!

JD McGee · 11-20-2009, 09:44 PM

Cool...never used the bend test before...only the pull...

Thanks for the info!

11-20-2009, 02:49 PM	#1
jetfxr27 is one Smokin' Farker Join Date: 09-30-09 Location: Memphis	Good picture of the Rib BEND TEST, for reference.! Stumbled upon this today, figured I share for those still learning the bend test. You think those tongs have seem a few slabs in its days? __________________ UDS', mUDS, COS. Weber gasser & kettle. Thermapen,Digiq2, Golden-Tiger

11-20-2009, 03:23 PM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	NOW I've got my target for tomorrow! Thanks Jet! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

11-20-2009, 04:33 PM	#3
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah	so you are supposed to use the other hand to make them bend. i thought you were supposed to pick them up and they would bend by themselves __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

11-20-2009, 05:24 PM	#4
maadjurguer Is lookin for wood to cook with. Join Date: 10-01-08 Location: 111 39' 53" W 33 30' 46" N	when the bend test is a pass....I'm always worried the thing will fall apart.....great pic.....mmmmmmmmmm __________________ http://maadjurguer.blogspot.com/

11-20-2009, 05:57 PM	#7
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	This is for going all the way and no foil. Pans are acceptable in this example but no need to cover. Okay, you can see me both to the bend test and nearly get my heads split open on this video. I found my sauce brush in the gutter this fall it was thrown so far. http://www.youtube.com/user/Popdaddy.../8/01EAArFMVRY Okay here are some other things of interest. I think Thirdeye has about the best example of Pig Honey I have seen as although he and I are great pitmasters, I suck at talking pictures. On large reverse smokers with the static diverters Attachment 34058 (Like the Brazos Here loaded up with a load of ribs) or the adjustable tuning plates like Klose, the noise of 20 or more racks of ribs when they weep is more noticeable when it his the plates. Its heaven and its what we refer to when we say we cook my sound. Pig Honey is what comes out of the rib meat when they really begin weeping. Attachment 34052 A rack set not weeping yet. Parts are but not all over. Its actually a shame to open the pit at this stage to take a pic. Notice the Dull Dry look on the meat. No - No Need to baste. Attachment 34053 A rack that is now, without basting, making hissing noises in my pit. The dripping sounds are cool too. Attachment 34057 Another example of weeping ribs - no foil or mops or spritzes. If you look real close, you can see maybe some really good pig honey. Pig Honey is gold in color and foamy and usually comes out between the ribs. When you see this happen to ALL of your ribs, shut everything down and keep the door closed for 30 -40 minutes. Attachment 34054 Ribs resting in a pan, note the bark. Attachment 34056 Typical Bending - this is firm for my tastes. But a few minutes on the grill and it loosens up a might. Barky outside, juicy in the middle. Attachment 34055 Shot of my new finishing grill. Before yall all get started, since I work for charity, cooking the ribs at my convenience to be frozen or chilled for a quick grill later for flash has been a great idea that anyone can do. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 04-03-2011 at 02:32 PM..

11-20-2009, 06:17 PM	#8
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Daayuuum. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

11-20-2009, 06:28 PM	#9
Rick's Tropical Delight Guest	pig honey rules!

11-20-2009, 06:40 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Gawds I want some ribs now. I like that finishing grill too. I wonder what damage I could do to myself cooking left-handed. __________________ [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]

11-20-2009, 07:24 PM	#13
GratefulSmoker On the road to being a farker Join Date: 08-06-08 Location: Collinsville, Oklahoma	Wow, those pics make me want to eat another rack....one down....one to go!!! __________________ [SIZE=3][COLOR=blue][B]Joshua Seabolt[/B][/COLOR][/SIZE] [SIZE=1][COLOR=#ff0000][U][COLOR=black]Business:[/COLOR][/U] Fairway BBQ Inc.[/COLOR][/SIZE] [SIZE=1][COLOR=lime][URL="http://www.fairwaybbq.com"]www.fairwaybbq.com[/URL][/COLOR][/SIZE] [SIZE=1][COLOR=#00ff00][URL="http://www.smokinandfarmin.wordpress.com"][/URL][/COLOR][/SIZE] [SIZE=1][COLOR=#ff0000][COLOR=black][U]Team Name:[/U][/COLOR] New Pigs On The Block BBQ[/COLOR][/SIZE] [SIZE=1][COLOR=#ff0000][U][COLOR=black]Smokers:[/COLOR][/U] FEC100, 4 x Weber Kettles 22.5, 1951 Hasty Bake project, Hasty Bake Ranger[/COLOR][/SIZE]

11-20-2009, 08:58 PM	#14
buzzin Is lookin for wood to cook with. Join Date: 11-10-09 Location: Memphis, TN	Those pictures make me want start the smoker right now! I want some. GREAT pictures!!

11-20-2009, 09:44 PM	#15
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Cool...never used the bend test before...only the pull... Thanks for the info! __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

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