Why do we.... - Page 4

Wrench_H · 01-08-2013, 08:06 AM

Quote:

Originally Posted by MS2SB

That may not be BBQ but it does sound delicious.

It sure does. I've always said that if you call it breakfast casserole, everybody eats it, if you call it quiche they turn their nose up. I think my next one will be done on the smoker.

Desert Hawg · 01-08-2013, 08:28 AM

Quote:

Originally Posted by Gnaws on Pigs

argue, fuss and worry so much about what process is used to cook something? To me, if the end product tastes good and doesn't give me tomaine poisoning; I could care less if it was cooked at 150* or 700*, cooked nekkid or wrapped in foil, paper, birch bark, saran wrap, handmade papyrus or kevlar; cooked in a stickburner, kamado, UDS, on a propane grill, in a crockpot, on a stick over a campfire, or a smoker made out of an old portajon; rubbed, sauced, salted, or marinated. I expect food to taste good. That's all. Good food is good food, and there are many means to a successful end.

Discuss. :)

Because we are like a big family, and family never agrees on anything when together. We may never agree on anything, but at the end of the day, we are still family.

code3rrt · 01-08-2013, 08:53 AM

Interesting thread for sure. I'm fairly new around here, but have come across some threads that did become quite passionate to say the least, "Pit barrel cooker" comes to mind first, but there were a couple others.
As I read through some of these I have wondered the same thing as the OP, If a guy/gal is happy with what they are cooking/Q'ing and the end result is what they personally like, what's the big deal?
But I must say, while there are a couple of folks on this site that can be very blunt and critical about certain methods that "are not BBQ" in thier view, the majority of the folks here are just great. All very friendly, supportive, and more than willing to share their ideas and support at any time, and that is exactly why I keep popping in here, almost daily, sometimes several times a day, because it is a great site with great folks from all over the world with a common interest. I find it quite amazing in ways.
And besides, variety is the spice of life right? I just try to pick up pointers and get different ideas on things to try as I get kinda bored eating the same thing again and again even if it's great stuff. I love keeping it new and changing things up.
Anyway......that's my 2,3,4 cents worth,

Happy Q'ing all!

KC

captndan · 01-08-2013, 09:09 AM

Other than this forum some people read Fashion Magazine and others read Guns and Ammo. Well at least they can read. When we reached Pit Master status some of us took the vow to re-train all the unknowing ones and some of us didn't give a chit. I have always enjoyed teaching but just like in school some of these children ain't worth the effort. I get a kick reading some of the chit that comes this way and the equally stupid answers. Bottom line to all this chit is my Q is better than your Q and I ain't giving away any secrets.

jestridge · 01-08-2013, 09:18 AM

Actually I like boil or steam ribs cook with tater and kraut sure beat the hell out of being cook in some oil drum over those God awful square charcoal things

frognot · 01-08-2013, 09:27 AM

Quote:

Originally Posted by Chef Country

I dunno but anything that's cooked in a crock pot can't be good! I don't even make cheese dip in a crock pot

First buy some crock pot liners to make cleanup easy. Mix Velvetta & Rotel & throw in some browned sausage.

cricky101 · 01-08-2013, 04:14 PM

Quote:

Originally Posted by code3rrt

But I must say, while there are a couple of folks on this site that can be very blunt and critical about certain methods that "are not BBQ" in thier view, ...

And once you start using the "ignore user" feature, some of the more "controversial" threads get much more palatable to read.

stephan · 01-08-2013, 04:28 PM

I would guess that once someone has done it all and has been told by everyone they know that they are the undisputed Grand Poobah of all BBQ knowledge then the rest of us mortals will see the light

The_Kapn · 01-08-2013, 04:43 PM

Quote:

Originally Posted by stephan

I would guess that once someone has done it all and has been told by everyone they know that they are the undisputed Grand Poobah of all BBQ knowledge then the rest of us mortals will see the light

Originally Posted by code3rrt
But I must say, while there are a couple of folks on this site that can be very blunt and critical about certain methods that "are not BBQ" in thier view, ...

The Brethren, like anywhere on the WWW, has members that represent a cross section of modern society.
But we a blessed with a very, very low ratio of arrogant folks who just "put down" others constantly.
I can count them on one hand, which is an amazingly low number for a site this size.

The vast majority of our members understand the concept of "respect" and information flows freely between them.

Just the nature of the WWW.

TIM

Happy Hapgood · 01-08-2013, 04:49 PM

As the OP stated, good food is good food. In my short time trying to get serious about this sport/hobby/science/art form that is BBQ, I've learned there's good and then there's Dayamm Good! This site has raised the bar on what I consider good now.

caseydog · 01-08-2013, 05:00 PM

Quote:

Originally Posted by Chef Country

I didn't realize yall were gunna take me so seriously, when I was younger alot of meals came out of the crock pot, I don't care to ever have another meal out of one

I was forced to eat a lot of canned asparagus as a kid, and hated it. But, I don't blame the asparagus for that. Don't blame that crock pot, just because it wasn't used right.

CD

Al Czervik · 01-08-2013, 05:21 PM

Quote:

Originally Posted by Gnaws on Pigs

or a smoker made out of an old portajon

I'm all for good food cooked however you want, but I might have to think twice about trying any grub coming out of an old chitter...

Then again, never say never.

JohnHB · 01-18-2013, 05:20 PM

Quote:

Originally Posted by caseydog

I was forced to eat a lot of canned asparagus as a kid, and hated it. But, I don't blame the asparagus for that. Don't blame that crock pot, just because it wasn't used right.

CD

I totally agree don't blame the asparagus - in fact I love asparagus - canned, bottled, steamed, braised in butter, stir fried, in soup and BBQed

VoodoChild · 01-18-2013, 10:38 PM

Quote:

Originally Posted by Johnny_Crunch

What else would we talk about?

Girls ?

:b ecky:

VoodoChild · 01-18-2013, 10:40 PM

Quote:

Originally Posted by Johnny_Crunch

What else would we talk about?

Girls ?

e_ tongue:

01-08-2013, 08:53 AM	#48
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Interesting thread for sure. I'm fairly new around here, but have come across some threads that did become quite passionate to say the least, "Pit barrel cooker" comes to mind first, but there were a couple others. As I read through some of these I have wondered the same thing as the OP, If a guy/gal is happy with what they are cooking/Q'ing and the end result is what they personally like, what's the big deal? But I must say, while there are a couple of folks on this site that can be very blunt and critical about certain methods that "are not BBQ" in thier view, the majority of the folks here are just great. All very friendly, supportive, and more than willing to share their ideas and support at any time, and that is exactly why I keep popping in here, almost daily, sometimes several times a day, because it is a great site with great folks from all over the world with a common interest. I find it quite amazing in ways. And besides, variety is the spice of life right? I just try to pick up pointers and get different ideas on things to try as I get kinda bored eating the same thing again and again even if it's great stuff. I love keeping it new and changing things up. Anyway......that's my 2,3,4 cents worth, Happy Q'ing all! KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

01-08-2013, 04:49 PM	#55
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	As the OP stated, good food is good food. In my short time trying to get serious about this sport/hobby/science/art form that is BBQ, I've learned there's good and then there's Dayamm Good! This site has raised the bar on what I consider good now. __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

01-08-2013, 09:09 AM	#49
captndan Quintessential Chatty Farker Join Date: 06-29-11 Location: Greeneville TN	Other than this forum some people read Fashion Magazine and others read Guns and Ammo. Well at least they can read. When we reached Pit Master status some of us took the vow to re-train all the unknowing ones and some of us didn't give a chit. I have always enjoyed teaching but just like in school some of these children ain't worth the effort. I get a kick reading some of the chit that comes this way and the equally stupid answers. Bottom line to all this chit is my Q is better than your Q and I ain't giving away any secrets.

01-08-2013, 09:18 AM	#50
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	Actually I like boil or steam ribs cook with tater and kraut sure beat the hell out of being cook in some oil drum over those God awful square charcoal things

01-08-2013, 04:28 PM	#53
stephan is one Smokin' Farker Join Date: 07-02-10 Location: lake grove, new york	I would guess that once someone has done it all and has been told by everyone they know that they are the undisputed Grand Poobah of all BBQ knowledge then the rest of us mortals will see the light