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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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01-02-2013, 04:02 PM | #16 |
Take a breath!
Join Date: 06-12-12
Location: Los Angeles
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Does keeping Domino's Pizza on speed dial and ordering their BBQ Chicken pizza count?
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22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732 |
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01-02-2013, 04:05 PM | #17 |
Knows what a fatty is.
Join Date: 04-10-12
Location: Waterdown, ON
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I'm more of a pyro than anything else. 'cue is just icing on the cake!
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Thanks from: ---> |
01-02-2013, 04:19 PM | #18 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Oops, did he say "phonemaster"? My bad!
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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Thanks from:---> |
01-02-2013, 04:43 PM | #19 |
On the road to being a farker
Join Date: 07-21-11
Location: california, Missouri
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I don't think I would ever consider myself a pit master. I just have a passion for this great hobby we all love and want to keep learning and experimenting. I think I can produce some pretty good que but I strive to keep getting better and there is no better place to help make that happen than here with you brethren.
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01-02-2013, 04:54 PM | #20 |
On the road to being a farker
Join Date: 09-28-11
Location: Leonardtown, MD
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Master - Having or showing very great skill or proficiency
Pit - pit where wood or charcoal is burned to make a bed of hot coals suitable for barbecuing meat. The problem with the above is, "great skill" is very subjective. I would say, competitions aside, if you are cooking que and it is truly being enjoyed by those whom you cook for than you are a "pitmaster". |
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Thanks from: ---> |
01-02-2013, 05:42 PM | #21 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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I would have to say yes, thinking more so now since watching BBQ Pitmasters. I look like a Pro compared to a few of those cooks!
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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01-02-2013, 05:52 PM | #22 |
On the road to being a farker
Join Date: 07-29-10
Location: Gainesville, GA
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Superior SS-1 Superior SS-2 [url]www.superiorsmokers.com[/url] [url]www.facebook.com/superiorsmokers[/url] Head Pitmaster In Charge, Superior Smokers |
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01-02-2013, 05:57 PM | #23 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Yep, I am a pitmaster.
I feel comfortable with cooking, I have cooked on many different cookers, under many different circumstances, and have produced good food many different times. I have cooked over live fire for over 35 years now, I figure I know enough to call that title. Am I done learning, nope. But, I think a true master of anything, understands that there is far more to learn, than there is already known.
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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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Thanks from: ---> |
01-02-2013, 05:58 PM | #24 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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I agree with a few others above... no matter how good you are, you never master it.
I sometimes correlate the art of pizza and BBQ. pizza legend Chris Bianco said it best in an interview once: "Chris Bianco: You never master it, I don't care how many lifetimes, and that's the beauty of it. You see, that's the slippery slope, where people say 'master this' - there's no master; you're in a relationship with something. That's what's really beautiful about it, it's always bigger than you. It needs you, you need it. There's no difference in any relationship. There's no mastering of it - you engage. You engage with it on a daily level. Take pizza, we have our objective, our intention, our medium. Our cooking medium, what we're able to work with: flour, water, condition, time, audience and what their expectations are, and what's our intention - and really being clear with that intention - and serving that intention and staying focused on it. It's very similar to music or sports in that way, where you stay focused on your mission and know that you might get better at something, but the minute you believe you've mastered it, it'll show you who's boss. I've had a beautiful relationship with flour, water, yeast, salt and the human experience.
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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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01-02-2013, 06:04 PM | #25 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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i'd say i'm not a pitmaster.
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Out. Again. |
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01-02-2013, 06:05 PM | #26 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Vinny, I love that statement, I have seen it before and it makes sense. But, in the sense that there is a master, an apprentice, a novice, the sentence lacks definition. It is not, for instance, like a relationship with a person, where there is true give and take.
Cooking allows for control of the elements that enter into each cook. While I cannot control everything, I can control my response to each situation, which allows me to create good food. This is Mastery, in the same sense that any craftsman is a master. Doesn't mean you are all knowing or all seeing, it just means you can get the job done more often than not. You can run the show.
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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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Thanks from: ---> |
01-02-2013, 06:10 PM | #27 |
is one Smokin' Farker
Join Date: 10-11-08
Location: south bend, in
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I have some good days and some bad days. Still learning!
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01-02-2013, 06:19 PM | #28 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I'll be a pitmaster when other recognized pitmasters, who know a lot more than me and cook BBQ a lot better than me, start calling me one.
Until then I'm just a guy who loves to hang out, BBQ, eat and drink beer. Bob
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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01-02-2013, 06:25 PM | #29 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Quote:
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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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01-02-2013, 06:29 PM | #30 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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I AM a PITMASTER........no one scratches em like me...........that's the topic right
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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