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Old 12-02-2012, 09:21 PM   #16
MilitantSquatter
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Here's another video

http://vimeo.com/48082201
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Old 12-02-2012, 09:24 PM   #17
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Quote:
Originally Posted by LT72884 View Post
NOOOO HE FEEL AWAY TO THE DARK SIDE! Ok, ill give him the benefit of the doubt and say it is for show. haha

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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Old 12-02-2012, 09:52 PM   #18
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deleted (bourbon talking). I'm sure he is a very nice man and everyone should buy his books
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Old 12-04-2012, 11:31 AM   #19
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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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Old 12-04-2012, 05:15 PM   #20
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Quote:
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So that sheeples on the Internet will talk about your video and make you a star!!

Working--right??

TIM
Exactly.
I've never been an APL fan.
He intentionally overcomplicates his cooks.
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Old 12-04-2012, 05:36 PM   #21
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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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Old 12-04-2012, 05:42 PM   #22
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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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Old 12-04-2012, 08:05 PM   #23
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Quote:
Originally Posted by pmad View Post
Exactly.
I've never been an APL fan.
He intentionally overcomplicates his cooks.

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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Old 12-04-2012, 09:18 PM   #24
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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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Old 12-05-2012, 12:00 AM   #25
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That was painful to watch, I want my money back :)
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Old 12-05-2012, 08:37 AM   #26
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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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Old 12-05-2012, 09:25 AM   #27
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Some people beat their meat and some use other methods
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Old 12-05-2012, 09:32 AM   #28
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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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Old 12-05-2012, 10:04 AM   #29
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Quote:
Originally Posted by MilitantSquatter View Post
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.
Take his stupid herb brush.
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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Old 12-05-2012, 06:00 PM   #30
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I just threw up in my mouth....Oh the Humanity!!!!
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