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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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09-09-2013, 06:31 PM | #46 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Not me, no two sides
You got something to say? I want to hear it. Got a question, ask it. I love this place. I even pulled up to the table and bought a beer. I learn something everyday about cooking, life and hell I even know what kind of dog I want next because of this forum. Fire away. I'll listen.
Sometimes my answers come from way out where the buses don't run. That's ok. We'll laugh. One of the absolute worst things in the world is the doctor saying "sit down, we need to talk". This other stuff is easy.
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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09-09-2013, 07:12 PM | #47 | ||
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Quote:
I'm thinking we need to get together brother. I'm a "veteran" on forums with topics other than BBQ (I'm a noob here). There are times I have to reel myself in when "a noob asks a stupid question". Sometimes we have to remember there are people with less knowledge than we have. None of us were born with the knowledge we use on a daily basis. If you're ever in doubt about your current state of awesome, always remember you were a dumbass noob once too. Yes, you need to be knocked down a notch my friend. You're not special in the grand scheme of life. Quote:
(I'm the guy that's about to tell you about your car. If I sit down, you're about to have a bad day)
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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09-09-2013, 08:04 PM | #48 |
Full Fledged Farker
Join Date: 04-26-10
Location: New Canaan, CT
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I used to sail as a deck officer on tankers. In school we learned all the techniques for navigation primarily dead reckoning, and celestial navigation. By the time I graduated electronic navigation had come to existence (Loran) not GPS as we know it, but pretty clever stuff, for that time, All of the shipping companies that I worked for required that we continue to do all the manual systems that we knew. It could take 45 minutes to take a celestial position, or you could go the loran machine and have one in three minutes. The theory was – if this new technology should fail, you still have a job to do….safely navigate the ship to its destination.
I think that it somewhat applicable here (otherwise I would not be wasting your time). All the new toys are great and I do own them. However there is not enough that can be said about knowing now to work without them. I had a failure on a temp controller this weekend at a comp on one of my cookers. It had been so long since I had to do in manually….I was up most of the night adjusting openings, on a cooker that for years I just used to set and forget. I think is just makes sense – and you know, sitting there with a cold beer, good book, some hard driving blues and a sleepy dog—I think that is what got me started in this to begin with.
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Steve ----------------- Ack-Que WSM 18" CookShack SM025 Lang 36 BWS Extended Party Humphrey's Battle Box and matching Pint |
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09-09-2013, 08:29 PM | #49 |
On the road to being a farker
Join Date: 09-04-13
Location: Castro Valley, CA
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Amen to the original post. BBQ is an art and a true artist uses the brain and talent for the finished product.
Cheers to Bludawg...
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5 Misc Webers and Lone Star Grillz 24''x48'' Smoker with integrated 24''x24''x36'' vertical smoker |
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09-09-2013, 08:35 PM | #50 | |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Quote:
Well said for a adolescent
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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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09-09-2013, 11:35 PM | #51 |
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
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For me the fun is starting the fire and being up all night or early morning just taking care of my wsm.
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Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers |
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09-10-2013, 07:52 AM | #52 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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This has been a really interesting thread, but I have a hard time being critical of anyone that uses what I consider technology to improve their cooks. I do not like pellet poopers or temp control units, but plenty of food better than mine has come off of a pooper or a unit with a controller. I enjoy the overnight process of tending fire and the anticipation of the new day, but I also have been known to fall asleep even when not trying to. That is why I keep a pit probe and meat probes in... just in case. Putting meat in the electric or the oven after the bark is formed and smoke is taken on is a good way to accomplish both parts. Are the habits bad? I guess it depends on the person doing the smoking. Some folks have certainly lost cooks due to relying on technology, but just as many (if not more) have lost cooks because they didn't have enough technology, decent equipment or a solid understanding of meat, temps and equipment. The reality is that everything we use is a "new trend" or new technology unless you are cooking on an open fire with a stick holding the meat (is the stick or fire a new trend too?). I guess the one part I will get on my soapbox about is that no matter what method you want to use to cook, study and learn. Watching every episode of BBQ Pitmasters will only give you an idea of the process. Doing it over and over again (and failing) and studying why things work and don't (as well as studying the specifics of your desired method) is still necessary. There are a lot of ways to skin a cat and a lot of ways to cook (low and slow vs. hot and fast, foil vs. no foil vs. butcher paper, lump vs. briquettes vs. all wood vs. pellets vs. gas vs. electric vs. whatever). Picking a method and mastering that method will put you a lot further towards success than 99.999% of the folks who bought an offset at the hardware store because it looked like the one they saw on TV and then sold it the next summer at their yard sale.
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09-10-2013, 08:25 AM | #53 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Amen.
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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09-10-2013, 08:50 AM | #54 | |
Full Fledged Farker
Join Date: 07-09-12
Location: Milford, NJ
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Quote:
I would like to get a good electronic thermometer setup as I do not trust the cheapies that I am currently using (I know for a fact the one I have in my mini-WSM is garbage). Basically I just want something that can give me a reliable pit temp and I'll figure out rest. Not knowing that point makes it difficult to have a successful cook as you have no idea how fast you meat is cooking.
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Proud owner of: 22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built) Stealth gray Thermopen |
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09-10-2013, 08:52 AM | #55 |
is one Smokin' Farker
Join Date: 07-10-11
Location: Saskatoon, SK
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I have a 2 and half year old, so after every eats and goes homes I don't get to have a nap, I get to do whatever my son wants to do, which is usually everything all the time. Give me whatever is gonna help me stay awake so I don't wake up on the couch with my son cutting my hair with the meat scissors.
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@kenthanson @devilmademeqit Devil made me Q it BBQ team |
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09-10-2013, 10:21 AM | #56 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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09-10-2013, 10:58 AM | #57 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Hmm didn't know pitmasters used propane. Thermostats are allowed as long as you stay awake...its in the pitmaster rulebook.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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09-10-2013, 11:01 AM | #58 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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09-10-2013, 11:17 AM | #59 | |
Knows what a fatty is.
Join Date: 07-14-11
Location: Texas
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Quote:
Well said, Ron L. |
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09-10-2013, 11:18 AM | #60 | |
Full Fledged Farker
Join Date: 04-14-10
Location: Minnesota
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Quote:
I wish I had the extra scratch for some of the high-tech pit control gizmos. I'd absolutely use them if it turned out good food with less work/time. |
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