MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
 
Thread Tools
Old 02-11-2012, 05:13 PM   #31
Big Poppa
is One Chatty Farker

 
Join Date: 04-11-09
Location: La Quinta, Ca
Default

I love it good job chris!
Big Poppa is offline   Reply With Quote


Thanks from:--->


Old 02-11-2012, 05:29 PM   #32
ique
is Blowin Smoke!
 
ique's Avatar
 
Join Date: 12-14-05
Location: New England
Default

Quote:
Originally Posted by JimmyDAL View Post
Just wondering how much more is in the class vs. the book?
There is a lot more in the class and some stuff is slightly different. I do use commercial products and of course we did everything from scratch in the book. Presentations and the some of the finer points of cooking at a comp arent covered in the book.

Quote:
Originally Posted by boogiesnap View Post
chris, any brick and mortar availability? or just amazon?
I'll have copies out at comps this year.
ique is offline   Reply With Quote


Old 02-11-2012, 05:53 PM   #33
accuseal
On the road to being a farker
 
Join Date: 08-17-11
Location: Strongsville, Ohio
Default

Really nice book. Good insights into world class BBQ. I highly recommend this one.:)

Sent from my SCH-I905 using Tapatalk
__________________
[SIZE=3][FONT=Impact][COLOR=red]RUB-A-RIB-RIB BBQ[/COLOR][/FONT][/SIZE]
Two Modified WSM 22, iQue 110, CyberQ, Traeger Texas, Smokey Joe, Weber Gasser
CBJ
accuseal is offline   Reply With Quote


Old 02-13-2012, 05:50 PM   #34
OutlawSwine
is one Smokin' Farker

 
OutlawSwine's Avatar
 
Join Date: 01-11-10
Location: Sylvan Springs, Al
Default

Just received my copy today. So far so good. Cant wait to give a few of these a try this weekend.

Good job and superb pics!!
__________________
Preston - Facebook, Twitter
Twisted Dixie BBQ
OutlawSwine is offline   Reply With Quote


Old 02-13-2012, 06:37 PM   #35
SuperQue
Full Fledged Farker
 
Join Date: 02-14-10
Location: Brookfield
Name/Nickname : Stone Cold Grillers
Default

I too just got my copy today. I did a quick browse but I need to investigate further.
__________________
aka 312BBQ
SuperQue is offline   Reply With Quote


Old 02-14-2012, 06:31 AM   #36
SHBBQ
Knows what a fatty is.
 
Join Date: 12-30-11
Location: Weymouth, MA
Default

Quote:
Originally Posted by ique View Post


I'll have copies out at comps this year.
I can't wait to see all the cooks screaming like little girls at a Justin Beiber concert for an autograph! I'm availible for security as long as i get an autograph first!!! Congrats Bro, continued success with your book.
SHBBQ is offline   Reply With Quote


Old 02-14-2012, 08:40 AM   #37
MAP
Full Fledged Farker
 
MAP's Avatar
 
Join Date: 01-31-12
Location: Great Mills, Md
Default

Just ordered mine. Will be here on Friday.

Mike
MAP is offline   Reply With Quote


Old 02-14-2012, 10:20 AM   #38
K-Train
is One Chatty Farker
 
K-Train's Avatar
 
Join Date: 09-22-11
Location: Edgewater, MD
Default

Just ordered mine today. Looking forward to it.
__________________
Keith Fat Maxine's BBQ
Thanks to: Mojobricks, Make It Meaty, and In House Jewelers
Humphrey's Battle Box
WSM 22.5
GMG Davy Crockett
K-Train is offline   Reply With Quote


Old 02-14-2012, 10:22 AM   #39
Alexa RnQ
is Blowin Smoke!

 
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
Default

Quote:
Originally Posted by SHBBQ View Post
I can't wait to see all the cooks screaming like little girls at a Justin Beiber concert for an autograph!
LMAO!!!

VQ didn't exactly squeal like a girl when he saw that I'd gotten him a copy, but I think he was pretty stoked to start reading.
__________________
.
Don't practice until you get it right; practice until you can't get it wrong.
Don't overthink or undercook.


[url=http://www.rhythmnque.com]Rhythm 'n QUE[/url]
Alexa RnQ is offline   Reply With Quote


Thanks from:--->
Old 02-14-2012, 11:10 AM   #40
CarolinaQue
is Blowin Smoke!
 
Join Date: 06-23-07
Location: North Berwick, ME
Default

Got my copy yesterday...WOW is a description that comes to mind! Great job to all involved!

Two that I can't wait to try is the Pecan Pie stuffed Cheesecake and the Whole Hog, Pancetta Style!

There are many high end approaches to true BBQ in this book. Definately a nice bridge of the foody into the BBQ world!!!

I give it......and a
CarolinaQue is offline   Reply With Quote


Old 02-14-2012, 11:42 AM   #41
ClayHill
Full Fledged Farker
 
Join Date: 10-31-09
Location: Greencastle, PA
Default

mine came in the mail today......its fantastic!!!! but meat glue....really?
__________________
[URL]https://www.facebook.com/ClayHillCookers[/URL]
ClayHill is offline   Reply With Quote


Old 02-14-2012, 10:28 PM   #42
BBQ Nuts
On the road to being a farker
 
Join Date: 02-27-11
Location: Fairfax, VA
Default

got the book today. looks great. even more pictures would be better.

dumb question... in the section on wet aging a brisket (pp48/49) it says to get the pack date but i don't see what you use it for?
BBQ Nuts is offline   Reply With Quote


Old 02-14-2012, 11:15 PM   #43
bmanMA
is one Smokin' Farker
 
Join Date: 03-02-10
Location: Lunenburg, MA
Default

you use it to know how long to wet age. things can (and do) go south if you aren't careful.
You would add 30 days to the pack date, not the date you decided to go and buy it.
__________________
Pork Butt and Chicken Legs (semi-retired)
bmanMA is offline   Reply With Quote


Thanks from:--->
Old 02-15-2012, 04:21 AM   #44
CarolinaQue
is Blowin Smoke!
 
Join Date: 06-23-07
Location: North Berwick, ME
Default

Quote:
Originally Posted by BBQ Nuts View Post
got the book today. looks great. even more pictures would be better.

dumb question... in the section on wet aging a brisket (pp48/49) it says to get the pack date but i don't see what you use it for?
The pack date tells you exactly when that meat hit the cryo. Knowing that, you can figure out how long it's been sealed and aging already so you don't age it to long and it spoils.
CarolinaQue is offline   Reply With Quote


Thanks from:--->
Old 02-15-2012, 06:50 AM   #45
BBQ Nuts
On the road to being a farker
 
Join Date: 02-27-11
Location: Fairfax, VA
Default

Quote:
Originally Posted by bmanMA View Post
you use it to know how long to wet age. things can (and do) go south if you aren't careful.
You would add 30 days to the pack date, not the date you decided to go and buy it.
that's what i thought but the book wasn't clear (or maybe i wasn't clear) so i wanted to make sure i understood and didn't over-age my brisket.
BBQ Nuts is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:38 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts