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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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09-27-2012, 05:27 PM | #1 |
Found some matches.
Join Date: 09-03-09
Location: Bloomington, IL 61701
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Hot and fast-Low and Slow...Whats the diff?
I've been out of comps for a couple years and am just getting back in. I've always been a lowww and slowww guy, which I understand. But the last contest I was at, LOTS of guys were talking about cooking hot and fast. I know they are not talking about grilling, can someone give me an eduation.
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09-27-2012, 05:34 PM | #2 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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You should cook the way you are used to and not try to change for comps.
If you want to explore the H&F cooking, there are tons of threads here in our Q-Talk section. Both ways work just fine. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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09-27-2012, 06:13 PM | #3 | |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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Quote:
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09-27-2012, 06:18 PM | #4 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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09-27-2012, 06:23 PM | #5 |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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Difference is that you won't sell many t-shirts with "Hot N Fast".
I think it's a stupid moniker, it's not really that "Hot" nor that "fast". Just faster than Low & Slow. It'll still take you a few hours to cook a brisket hot & fast. We would call a burger "Inferno & Speed of light" by this definition.
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Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com |
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09-27-2012, 07:26 PM | #6 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Hot and fast-Low and Slow...Whats the diff?
Sleep... HNF has been around forever...most old timers refer to it as "quick cookin'"...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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09-27-2012, 07:35 PM | #7 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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We've been known to start cooking at 7:30am Saturday and finish respectably.......and we've been known to start at 10:30pm Friday with similar results.
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09-27-2012, 08:02 PM | #8 |
is Blowin Smoke!
Join Date: 09-18-11
Location: Smithville, Missouri, United States
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I figure it's less time to screw something up. It goes against most everything you've ever read about BBQ, but it's good and doesn't dry things out. I was skeptical my first time, but it works great.
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Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy. |
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09-27-2012, 08:23 PM | #9 |
Got Wood.
Join Date: 04-28-09
Location: Atlanta, Ga.
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I've been using the h & f on my UDS with success. You do have to foil 2/3 into the cook time.
Sent from my GS3 via Tapatalk 2
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The SIZZL says when it's done... |
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09-27-2012, 09:10 PM | #10 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Actually. old timers call it BBQ or Low and slow. It really is low and slow compared to grilling... and you can take that from a guy that insists its vastly different and superior to low and slow yet essentially the same thing while being identical in a differential way.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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09-28-2012, 12:06 AM | #11 |
Full Fledged Farker
Join Date: 03-08-10
Location: Tecumseh, OK
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Anyone do H & F with pellets?
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09-28-2012, 11:02 AM | #12 |
is one Smokin' Farker
Join Date: 09-03-09
Location: Pine Bluff, AR
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09-28-2012, 11:39 AM | #13 |
Knows what a fatty is.
Join Date: 05-31-07
Location: Santa Fe, NM
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Wrap the meat in foil and crank up the heat. But is it barbecue?
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09-28-2012, 11:57 AM | #14 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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I know a guy that did it, but not by choice, in a 100+ team contest and got a call for it. I didn't care for it, but the judges seemed to.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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09-28-2012, 12:46 PM | #15 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Some call H&F anything over 230. Others think of low n slow in grades, where to me below 230 is painfully low and unnecessarily slow, in that 240-280 range is where like to cook, and I still call it low n slow. I tend to think of 300+- as that point, between what is low n slow vs. hot n fast... I know some competitors ramp up over 300, but not too many nor too often. What's your definition of hot n fast, vs. low n slow?
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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