I'm 51 years old, and still play with my food...

caseydog · 11-28-2012, 09:16 PM

There is a lot of really, REALLY good cooking advice and information on this forum, which is the main reason I re-up every year (no, it is not because of the Woodpile).

But, I have observed two separate schools of thought in the BBQ universe. One is "the way it is supposed to be done." The other is, "the way I do it."

As much as I admire the traditional BBQ methods, I also get a wild hair, or a few too many drinks, or just an idea I have to try, for better or worse.

So, my question for the brethren is how closely do you obey the classic BBQ rules, and how willing are you to toss the rules out and try something way out there in the search for a new good food.

I ask this because I wonder what the balance is between adhering to tradition, and creating something new and different. Is BBQ a living, evolving creature?

I have my own opinion, but would like to hear what the brethren think.

CD

BBQ Bandit · 11-28-2012, 09:21 PM

Have respected the old traditional ways... that's how I found this place.

However - also appreciated the aspects of new techniques, too.

Sub-80 · 11-28-2012, 09:22 PM

Today's traditional methods were born from yesterday's experimentations...

Keep trying new things here and there...you never know what you'll discover.

Crazy Harry · 11-28-2012, 09:25 PM

If everyone just used the old way, we would be still be cooking our food on a stick over an open fire.

SPRfree · 11-28-2012, 09:31 PM

I don't know enough to know if the methods I'm using are traditional or experimental. I typically search this site when looking to prepare a meal.

I tend to like to keep things simple...recipes with 20 ingredients or 20 steps get passed over for better or worse.

If I like it I do it again if I really like it I'll do it twice.

Gore · 11-28-2012, 09:33 PM

... rules?

Fark, there are rules. I seem to recall Biggie pointing those out to me.

tish · 11-28-2012, 09:40 PM

I start with the traditional, but am always willing to try something new.

Dallas Dan · 11-28-2012, 09:44 PM

I'm always tweaking my cooks in the quest for the holy grail of Q.

tortaboy · 11-28-2012, 09:46 PM

I still prefer smoking my tri tips to grilling them.

CarolinaQue · 11-28-2012, 09:55 PM

I use the traditional methods I have been taught as my base line. I adjust from there depending on many factors such as time available and even fuel sources. I have found that in today's world, one size does not fit all. Back in the day, there was much more time available for traditional methods, and people frankly didn't know any different in my opinion. Every thing evolves to some degree.

Grain Belt · 11-28-2012, 10:01 PM

As a child of the 70's/80's growing up in the upper midwest, the only piece of BBQ equipment I ever saw was older men with the lid of a weber kettle in one hand and a Canadian Club in the other. I'm not one to argue with older gentleman so I have done the same damn thing for another 20 years. If it's wrong, I don't wanna be right.

Outnumbered · 11-28-2012, 10:12 PM

220 for as long as you can stand it. Under no circumstances can you use direct heat. At least that's where I was when I joined this crazy place. Now I will never go back to Q under 275, and that's low. Can't imagine not using my UDS.

Without the need to experiment with my food, I'd never have had a smoke meat loaf, an apple pie, or even a pizza. Now I'm not sure I will ever cook one in the over again. This place has completely given me the encouragement to branch out on my cooking a lot.

And I'm with Grain Belt ^^^^ up there. I'm an Iowan, so I grew up believing that ketchup was a spice and food could not have taste. Neither could beer. Of course, if he saw a Weber kettle, he's way better than I am. We had a Charbroil gasser and it got fired up once a month whether it needed to or not.

gtr · 11-28-2012, 10:17 PM

The vast majority of how I cook could be best described as traditional, or at least an attempt at it. I still feel I need to know the rules better in order to break them, but occasionally I will follow impulse and do something "wrong" just to see what happens. I am still stimulated and challenged by the basics for the most part. Needless to say, this place has played a huge part in my outdoor cooking.

Fiveflat · 11-28-2012, 10:40 PM

Quote:

Originally Posted by tortaboy

I still prefer smoking my tri tips to grilling them.

I'm just the opposite. Something about a good 'ol Santa Maria style Tritip on a Santa Maria or Argentine grill is really hard to beat. I've yet to smoke one because I'm just too scared to mess up one thing I have down on a grill.

MisterChrister · 11-28-2012, 10:53 PM

I like to try my foods traditional as a springboard, then change things up quite a bit from there. Occasionally, something comes back full circle.

11-28-2012, 09:16 PM	#1
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	I'm 51 years old, and still play with my food... There is a lot of really, REALLY good cooking advice and information on this forum, which is the main reason I re-up every year (no, it is not because of the Woodpile). But, I have observed two separate schools of thought in the BBQ universe. One is "the way it is supposed to be done." The other is, "the way I do it." As much as I admire the traditional BBQ methods, I also get a wild hair, or a few too many drinks, or just an idea I have to try, for better or worse. So, my question for the brethren is how closely do you obey the classic BBQ rules, and how willing are you to toss the rules out and try something way out there in the search for a new good food. I ask this because I wonder what the balance is between adhering to tradition, and creating something new and different. Is BBQ a living, evolving creature? I have my own opinion, but would like to hear what the brethren think. CD

11-28-2012, 09:21 PM	#2
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Have respected the old traditional ways... that's how I found this place. However - also appreciated the aspects of new techniques, too. __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

11-28-2012, 09:25 PM	#4
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	If everyone just used the old way, we would be still be cooking our food on a stick over an open fire. __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

11-28-2012, 09:33 PM	#6
Gore 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!)	... rules? Fark, there are rules. I seem to recall Biggie pointing those out to me. __________________ 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.

11-28-2012, 09:40 PM	#7
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	I start with the traditional, but am always willing to try something new. __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

11-28-2012, 09:22 PM	#3
Sub-80 On the road to being a farker Join Date: 05-02-12 Location: Batavia, IL	Today's traditional methods were born from yesterday's experimentations... Keep trying new things here and there...you never know what you'll discover.

11-28-2012, 09:31 PM	#5
SPRfree Take a breath! Join Date: 08-22-12 Location: Rockaway New Jersey	I don't know enough to know if the methods I'm using are traditional or experimental. I typically search this site when looking to prepare a meal. I tend to like to keep things simple...recipes with 20 ingredients or 20 steps get passed over for better or worse. If I like it I do it again if I really like it I'll do it twice.

11-28-2012, 09:44 PM	#8
Dallas Dan is one Smokin' Farker Join Date: 02-28-11 Location: Dallas, Texas	I'm always tweaking my cooks in the quest for the holy grail of Q. __________________ BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen

11-28-2012, 09:46 PM	#9
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca.	I still prefer smoking my tri tips to grilling them.

11-28-2012, 09:55 PM	#10
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME	I use the traditional methods I have been taught as my base line. I adjust from there depending on many factors such as time available and even fuel sources. I have found that in today's world, one size does not fit all. Back in the day, there was much more time available for traditional methods, and people frankly didn't know any different in my opinion. Every thing evolves to some degree. __________________ Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

11-28-2012, 10:01 PM	#11
Grain Belt is one Smokin' Farker Join Date: 11-11-09 Location: Northern MN	As a child of the 70's/80's growing up in the upper midwest, the only piece of BBQ equipment I ever saw was older men with the lid of a weber kettle in one hand and a Canadian Club in the other. I'm not one to argue with older gentleman so I have done the same damn thing for another 20 years. If it's wrong, I don't wanna be right.

11-28-2012, 10:12 PM	#12
Outnumbered is Blowin Smoke! Join Date: 09-18-11 Location: Smithville, Missouri, United States	220 for as long as you can stand it. Under no circumstances can you use direct heat. At least that's where I was when I joined this crazy place. Now I will never go back to Q under 275, and that's low. Can't imagine not using my UDS. Without the need to experiment with my food, I'd never have had a smoke meat loaf, an apple pie, or even a pizza. Now I'm not sure I will ever cook one in the over again. This place has completely given me the encouragement to branch out on my cooking a lot. And I'm with Grain Belt ^^^^ up there. I'm an Iowan, so I grew up believing that ketchup was a spice and food could not have taste. Neither could beer. Of course, if he saw a Weber kettle, he's way better than I am. We had a Charbroil gasser and it got fired up once a month whether it needed to or not. __________________ Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.

11-28-2012, 10:17 PM	#13
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	The vast majority of how I cook could be best described as traditional, or at least an attempt at it. I still feel I need to know the rules better in order to break them, but occasionally I will follow impulse and do something "wrong" just to see what happens. I am still stimulated and challenged by the basics for the most part. Needless to say, this place has played a huge part in my outdoor cooking. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

11-28-2012, 10:53 PM	#15
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	I like to try my foods traditional as a springboard, then change things up quite a bit from there. Occasionally, something comes back full circle. __________________ Kettleheads Anonymous Charter Member