Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
02-09-2010, 10:56 PM | #1 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
|
Am I The Only One That Does Not Like Bark?
I know, I may get really slammed for this one.
It seems everyone says that the Bark is the best part of a Butt or a Brisket. I have now cooked enough Butts, I would say at least 75 and a few Briskets, that seems to be a enough for an educated statement. To me the Bark is a thick, usually overcooked, hard and crusted outer layer of the meat. I just don't get it as to, why this is something that people crave. I see the Bark as a protective layer that seals in the juices and flavor of the meat but for eating is to say the least, not very appetizing. I have tried Foil, this seems to soften the bark somewhat, still to me undesirable and no Foil producing a definite crust layer that I could use for a Flip-Flop. Regardless the Bark is about 1/8 inch of hard coat. With most all my cooks that go on for 10-15+ hours how can anything that is exposed to the heat and smoke that long be good? This is a serious observation and not intended to be a disagreement as to your cooking skills of those of you that disagree. Only looking for your opinions and advice.
__________________
************************** *** 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 |
|
02-09-2010, 11:04 PM | #2 |
is one Smokin' Farker
Join Date: 12-03-09
Location: Long Beach, CA
|
yes, you are the only one who doesn't like bark.
__________________
-elbows deep in someone else's misery. |
|
02-09-2010, 11:05 PM | #3 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
|
__________________
************************** *** 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 |
|
02-09-2010, 11:08 PM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
|
No you are not. I'm the only one in my family that likes the bark. I usually chop it up pretty fine and leave it in the pulled pork.
I think more people would not like bark if they saw a pork but with bark come off the smoker. But most people see the stuff already pulled.
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
|
02-09-2010, 11:09 PM | #5 |
is One Chatty Farker
Join Date: 10-21-09
Location: Sierra Vista, Arizona
|
depending on the mood... im generally with you.. but sometimes, i like chewin on that hard flavord flipflop material...but i think you are right in the statement that is is a jacket holdin in all the (real) good stuff (pharahrasing) ;);)
__________________
Til next time, chew carefully, and dont let your meat loaf! [URL="https://www.facebook.com/media/set/?set=a.158099507758.118446.578407758&l=bf4c9059c5&type=1"]GRUNTER[/URL] [URL="http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs698.snc4/63846_434071187758_578407758_5224242_7882995_n.jpg"]UG [/URL] [URL="https://www.facebook.com/media/set/?set=a.490010637758.259874.578407758&l=06aa73c27f"]GROGG[/URL] [URL="fromthemouthofkstewart.blogspot.com"]MY BLOG[/URL] [URL="http://www.facebook.com/mmmgto"]Facebookin it![/URL] Avatar created by i really wish i remember, but they got skillZ |
|
02-09-2010, 11:14 PM | #6 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
|
im not a big bark fan either and no one in my fmaily likes it, so if im not foiling, i spray towards the end to soften it up.
I dont like the hard crust on briskets at all, but i dont mind the thinner one on pork butts.
__________________
Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
|
02-09-2010, 11:15 PM | #7 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
I love bark, hence the reason I love burnt ends. Not everyone likes it though. Nothing wrong with that.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
02-09-2010, 11:18 PM | #8 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
|
I like women, therefore I like bark. Its okay to like men though... just not for me. Cuz I like women.
Women like Mindy Vega.. what were we talking about?
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
|
02-09-2010, 11:22 PM | #9 | ||
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
|
Quote:
Quote:
Me too, the Butts seem to have a better Bark taste than the Beef. But again, only to me if chopped fine like Larry mentioned.
__________________
************************** *** 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 |
||
|
02-09-2010, 11:28 PM | #10 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
|
So, you don't like hard crusts on your butt either!
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
|
02-09-2010, 11:30 PM | #11 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
|
Is the crust burnt? What rubs are you using? Could it be that the sugar in the rub is burning?
Is the crust bitter? How much wood to you use? Could it be oversmoked?
__________________
Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
|
02-09-2010, 11:34 PM | #12 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
|
And maybe you just don't like bark...
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
|
02-10-2010, 12:06 AM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I like the bark on the butts and brisket that I cook, but, I have had some pulled pork and brisket with hard nasty bark that is like wood chips. I hate that stuff.
__________________
[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] |
|
02-10-2010, 02:16 AM | #14 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
|
I'm a barker...also never have troubles getting bark,I only use dry rub and no mustherd slather or something else.
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
|
02-10-2010, 03:14 AM | #15 | |
Got Wood.
Join Date: 10-06-09
Location: Reading, United Kingdom
|
Quote:
I like women too therefore I like bark
__________________
Royal Q Pit Crew (UK) My Favorite Toys:2x Pro Q Excel 20, Pro Q Frontier, Weber 22.5" Kettle |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
What the bark... | caliking | Q-talk | 16 | 09-30-2010 07:15 AM |
Bark or No Bark | Billy Ribs | Q-talk | 11 | 08-19-2010 10:18 PM |
Bark or no Bark | Mike - CSBBBQ | Q-talk | 15 | 11-13-2008 06:54 PM |
Bark Bark Bark???? | Meat Burner | Q-talk | 16 | 04-27-2007 06:14 PM |
Wood: Bark on or bark off? | sodbuster | Q-talk | 12 | 08-31-2005 10:38 PM |
Thread Tools | |
|
|