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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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12-02-2012, 09:21 PM | #16 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Here's another video
http://vimeo.com/48082201
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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12-02-2012, 09:24 PM | #17 | |
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Join Date: 09-17-05
Location: Mooresville, NC
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Quote:
We'll, aside from actual merits of tenderizing and thinning out....along with the coolness factor that helps sell books I saw him do this to a brisket in a competition back in 2006. He came in first place... I wouldn't doubt it... just that guy trying to copy it in the first video looked totally ridiculous
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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12-04-2012, 11:31 AM | #19 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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yeah the coolness factor is pretty cool, only and when only APL does it, OR if any other person does, it, they do it the correct way without looking totally ridiculous. haha.
One benifit i see from what he was doing, besides trying to get more carmelization all over, is that you can thin slice it into nice pieces that then can be served ontop of salads, sandwhiches, or lil pieces of fried bagette bread.
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12-04-2012, 05:15 PM | #20 |
is One Chatty Farker
Join Date: 08-15-11
Location: St. Louis, MO
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12-04-2012, 05:36 PM | #21 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I can't wait to do my next turkey.
I think it's going to be more fun to prep when it's still frozen.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-04-2012, 05:42 PM | #22 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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When did Gallager start cooking? I can just see the authentic APL cooking/beating bats at a store near you..............
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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12-04-2012, 08:05 PM | #23 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Quote:
You should read about all the posters to this forum, both novice and experienced who intentionally overcomplicate their BBQ cooks with injections, slathers, marinades etc. I don't think he overcomplicates... I just think that he has a better handle on things than most, so for what's easy for him looks complicated to others not used to creativity and that don't have the time to experiment.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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12-04-2012, 09:18 PM | #24 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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I'm putting my next prime steak in my blend tec, making a paste, then adding meat glue and rolling it out the size of a cookie sheet, the hitting with a torch so I have 3 square feet of "chuffed" steak to caramelize
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12-05-2012, 12:00 AM | #25 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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That was painful to watch, I want my money back :)
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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12-05-2012, 08:37 AM | #26 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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I am quite sure Mr Lang is a great cook.That being said,the one recipe of his I tried for Rib Roast was awful.I ruined it when I poured all the EVOO and herbs on it after it was cooked and sliced.My fault,should have done a small portion like he suggested to try before going all in on the whole roast.That way I could have at least salvaged the remaining roast.
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12-05-2012, 09:25 AM | #27 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Some people beat their meat and some use other methods
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12-05-2012, 09:32 AM | #28 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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I get what APL is doing, that first vid just is scuff and char gone to hell and back. I can see the benefit of what he is doing to that rib roast. I am not sure, I will be trying that anytime soon, but I do appreciate the primal creativity involved.
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers Last edited by big brother smoke; 12-05-2012 at 10:12 AM.. |
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12-05-2012, 10:04 AM | #29 | |
is One Chatty Farker
Join Date: 08-15-11
Location: St. Louis, MO
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Quote:
It is not going to add anymore flavor than any other method of adding herb flavor. But it is an incredible waste of herbs, money and time. Injections, slathers, marinades serve a purpose and that purpose cannot be accomplished in a cheaper, less labor and time intensive manner. The same cannot be said for many of APL "methods" (or should I say "gimmicks"?) Be honest, he's not trying to cook, he's trying to sell books. He needs a hook and over-complication is his hook. Do you think he does this nonsense in private when cameras aren't around? |
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12-05-2012, 06:00 PM | #30 |
Full Fledged Farker
Join Date: 12-26-11
Location: Fairhope, Alabama
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I just threw up in my mouth....Oh the Humanity!!!!
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