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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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01-12-2009, 11:43 PM | #16 |
is One Chatty Farker
Join Date: 11-07-07
Location: Middletown California
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and if you cannot read past the humor in the reply . . . . then ignore me.
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Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals |
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01-13-2009, 01:02 AM | #17 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Ain't stickin nothin in my rear. Must be a good old boy Texan thing. Main thin is when the cook sticks it in the pie hole and down the gullet and he is happy then that is good BBQ.
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01-13-2009, 01:40 AM | #18 |
is One Chatty Farker
Join Date: 11-21-06
Location: Wichita, KS
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Welcome back Funk, I guess you made it back to Texas in one piece.
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Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device. |
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01-13-2009, 12:39 PM | #19 |
is one Smokin' Farker
Join Date: 02-11-08
Location: Texas
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You guys use a probe? Arrrg! I don't like no leaky holes in mmmmy brisket...
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PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days. |
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01-13-2009, 12:51 PM | #20 |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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Well there is a guy named Larry with team BLQ that would somewhat agree with you. He only uses temp. to determine where he is at on his timeline. He says it is feel and SMELL of the meat...Not sure I will ever get good enough to know by smell.
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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01-13-2009, 01:08 PM | #21 |
is one Smokin' Farker
Join Date: 02-11-08
Location: Texas
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I worked with an old pitmaster back in the 60's that just used feel, smell and looks. He never missed as far as I know and I still think he made the best Q that I've ever had the honor to eat. I'm still not good enough to do that either. Will probably never be.
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PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days. |
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01-13-2009, 01:17 PM | #22 | |
Found some matches.
Join Date: 01-06-09
Location: Chicago
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Quote:
http://www.woodzone.com/Merchant2/me...tegory_Code=HT |
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01-13-2009, 03:54 PM | #23 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Quote:
oooooooooooooooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooooooooohhhhhhh hhhhhh Roy Perez would be proud of that.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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01-13-2009, 03:59 PM | #24 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Who died and made you guys BBQ KING?
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01-13-2009, 04:35 PM | #25 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Folks.........This is Q-Talk!
Please keep this thread moving in a civil manner.
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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01-13-2009, 04:40 PM | #26 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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I use a RED Thermapen, so no wires to throw away . Lets me know when I am close.
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************************** *** 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 |
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01-13-2009, 04:57 PM | #27 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Old News.... concentrate on unpacking, we have it covered. :)
http://www.bbq-brethren.com/forum/sh...7&postcount=27 http://www.bbq-brethren.com/forum/sh...34&postcount=7 http://www.bbq-brethren.com/forum/sh...2&postcount=20 But what do I know,, I'm from your old hometown... in the NorthEast Sorry.. couldnt resist. :)
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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 |
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01-13-2009, 06:28 PM | #28 |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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I guess I better take that probe out and stick it in my a$$ then , for what you are sugestioning. one of my first briskets, saved by using probes.
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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01-13-2009, 08:11 PM | #29 |
Full Fledged Farker
Join Date: 11-12-08
Location: Gibsonburg,Ohio
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Hooray for the OLD SCHOOL :)-
I've been preaching Old School for a long time, and I've been good at getting my meat done right since before probes and fancy therms. I do use analog pit therms for internal pit temp(front,middle and end), but as for doneness I rely on my eyes and the FEEL of the product, be it Brisket,Ribs, Butt or anything else.Pull the bone on BUTTS, lift the Ribs to see bend, and feel your meat to check tenderness. Homer Page of Temple,Texas taught me this long ago as I watched him at his BBQ Joint off 57th St.
Now if you add in the factor of pre-burning,well you reach Nervana with a sweet savory taste No bagged crap or chips, just sticks of a good wood(my sticks are of 3" or better splits) Oh, and the bark makes NO difference, the wood has it's flavor. By mixing woods one can adjust the intensity of that flavor from strong(like Mesquite), to mild (like Alder or Maple).Here in Ohio, I like the Maple-Oak-Apple mix. It's readily available and around here is rather cheap,lots of BIG trees being cut and sold uncut for a song, if you can haul it. Belive me,I am OLD SCHOOL and my circle never complains
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Smoke Happy:)- Stan aka Old School |
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01-13-2009, 09:09 PM | #30 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Quote:
Your right on the "feel" You sound like me... a lot of lessons get learned when you have to keep an eye on more than 8 briskets. I remember my first big smoke doing this at the old Kreuz market. I stared at three comparable briskets that we all put on at 4:30 in the morning or so... one was ready at 10:30 (yes I said 10:30) another at 11:40 or so and another at 2. That's what I was doing in summer 1985. If you want consistency in product the probe needs to be thrown away or used for feel.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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