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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. |
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02-11-2012, 05:29 PM | #32 |
is Blowin Smoke!
Join Date: 12-14-05
Location: New England
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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.
I'll have copies out at comps this year. |
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02-11-2012, 05:53 PM | #33 |
On the road to being a farker
Join Date: 08-17-11
Location: Strongsville, Ohio
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Really nice book. Good insights into world class BBQ. I highly recommend this one.:)
Sent from my SCH-I905 using Tapatalk
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[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 |
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02-13-2012, 06:37 PM | #35 |
Full Fledged Farker
Join Date: 02-14-10
Location: Brookfield
Name/Nickname : Stone Cold Grillers
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I too just got my copy today. I did a quick browse but I need to investigate further.
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aka 312BBQ |
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02-14-2012, 06:31 AM | #36 |
Knows what a fatty is.
Join Date: 12-30-11
Location: Weymouth, MA
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02-14-2012, 08:40 AM | #37 |
Full Fledged Farker
Join Date: 01-31-12
Location: Great Mills, Md
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Just ordered mine. Will be here on Friday.
Mike |
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02-14-2012, 10:20 AM | #38 |
is One Chatty Farker
Join Date: 09-22-11
Location: Edgewater, MD
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Just ordered mine today. Looking forward to it.
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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 |
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02-14-2012, 10:22 AM | #39 | |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Quote:
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.
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. 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] |
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Thanks from:---> |
02-14-2012, 11:10 AM | #40 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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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 |
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02-14-2012, 11:42 AM | #41 |
Full Fledged Farker
Join Date: 10-31-09
Location: Greencastle, PA
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mine came in the mail today......its fantastic!!!! but meat glue....really?
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[URL]https://www.facebook.com/ClayHillCookers[/URL] |
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02-14-2012, 10:28 PM | #42 |
On the road to being a farker
Join Date: 02-27-11
Location: Fairfax, VA
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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? |
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02-14-2012, 11:15 PM | #43 |
is one Smokin' Farker
Join Date: 03-02-10
Location: Lunenburg, MA
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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.
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Pork Butt and Chicken Legs (semi-retired) |
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Thanks from:---> |
02-15-2012, 04:21 AM | #44 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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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.
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Thanks from:---> |
02-15-2012, 06:50 AM | #45 |
On the road to being a farker
Join Date: 02-27-11
Location: Fairfax, VA
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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.
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