Up scale???????

Markbb · 06-27-2007, 08:49 PM

Watched Top Chef and upscale BBQ, give me a farken break, hey the next comp I think I'll do some up scale BBQ and see how many calls I'll get.....dum arsess!!!!

Sylvie · 06-27-2007, 09:07 PM

I gave up on them when they used lighter fluid to light the charcoals.

jtfisher63 · 06-27-2007, 09:10 PM

I saw that too, we wouldn't have a snowballs chance in hell of getting a walk turning in some of the crap they made. Some was crap, but some looked tasty. Either way, none of it was BBQ.

Jason

Papa Tom · 06-27-2007, 10:17 PM

CarbonToe · 06-28-2007, 05:00 AM

There is a difference between comp and home, all the stuff I cook wouldnt even get a lookin at a comp but I think it tastes darn fine.

BTW - The is not in defence of the program as I haven't seen it...just the idea of "Fancy Q" - Horses for courses.....

cmcadams · 06-28-2007, 09:59 AM

I thought some was good... I was disappointed in the lighter fluid, though.

My wife asked me what I'd do for the challenge. Here's what I came up with:
Surf and Turf of:
coffee rubbed flank steak on baguette with d'Ambert cheese and balsamic reduction glaze

With terragon-butter grilled rock lobster tails served in the shell

served with a blush wine sangria

Norcoredneck · 06-28-2007, 10:02 AM

Thanks, tivo'd it. Will save time and not watch it.

Markbb · 06-28-2007, 10:37 AM

Quote:

Originally Posted by cmcadams

I thought some was good... I was disappointed in the lighter fluid, though.

My wife asked me what I'd do for the challenge. Here's what I came up with:
Surf and Turf of:
coffee rubbed flank steak on baguette with d'Ambert cheese and balsamic reduction glaze

With terragon-butter grilled rock lobster tails served in the shell

served with a blush wine sangria

See now I like what you've got there Curt and I use Hazelnut coffee on my rub it addes a what is that in the taste......nothing like the smell of lighter fluid in the air (yeck)

Countryhb · 06-28-2007, 11:46 AM

Kinda dug the seafood sausage...

TygerSmokes · 06-28-2007, 12:20 PM

The show host defined BBQ as "low and slow". However, I doubt any of those cooks took more than an hour to prepare those meals.

I still don't get the "up scale" part. I pondered this question for a while, and all I could think of was they wanted the BBQ to not be messy, and also to appeal to a high brow audience. I guess they didn't want to see people with sauce running down their face.

KC_Bobby · 06-28-2007, 12:20 PM

I read about this on another site and it said the show kept emphasising the low and slow ... then gave them two hours from starting the grill to presentation.

Dustaway · 06-28-2007, 01:51 PM

Ol George Duran of food TV fame competed against us at the Humble BBQ it was on TV earlier in June, well he did a mole sauce on his ribs that tasted like CHIT they were DQ'ed from competition due to the fact he laded the sauce on after cooking, the funniest thing that happened to him was when he was turning in his chicken the guy that was checking in the box's at the turn in made the following statement " your not from here are you" he had used some sort of teriyaki sauce with sesame seeds on the chicken?

He did manage a seventh place brisket, keep in mind he seasoned the brisket but he had a hired pit master with his pit do the cooking? George placed the meat on and the other guy took care of the rest?

RichardF · 06-28-2007, 02:10 PM

Quote:

Originally Posted by cmcadams

I thought some was good... I was disappointed in the lighter fluid, though.

My wife asked me what I'd do for the challenge. Here's what I came up with:
Surf and Turf of:
coffee rubbed flank steak on baguette with d'Ambert cheese and balsamic reduction glaze

With terragon-butter grilled rock lobster tails served in the shell

served with a blush wine sangria

Heck - I can't pronounce most of what you're cook'n much less figure out how to cook it...

SmokeInDaEye · 06-28-2007, 02:19 PM

Quote:

Originally Posted by Dustaway

Ol George Duran of food TV fame competed against us at the Humble BBQ it was on TV earlier in June, well he did a mole sauce on his ribs that tasted like CHIT they were DQ'ed from competition due to the fact he laded the sauce on after cooking, the funniest thing that happened to him was when he was turning in his chicken the guy that was checking in the box's at the turn in made the following statement " your not from here are you" he had used some sort of teriyaki sauce with sesame seeds on the chicken?

He did manage a seventy place brisket, keep in mind he seasoned the brisket but he had a hired pit master with his pit do the cooking? George placed the meat on and the other guy took care of the rest?

How many damn people were in that contest for 70th place to be considered a victory?

George is the one from Ham on the Street, right? I met him at a Food Network thing last year. Seemed like a nice guy, but doesn;t sound like he's cut out for competition barbecue.

backyardchef · 06-28-2007, 02:22 PM

I wondered why there wasn't more beef-type stuff going on there. Smoked/seared tenderloin...mmmmm......

Curt, you should get in there. Sounds like you could teach them a thing or two......

06-27-2007, 08:49 PM	#1
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma	Up scale??????? Watched Top Chef and upscale BBQ, give me a farken break, hey the next comp I think I'll do some up scale BBQ and see how many calls I'll get.....dum arsess!!!!

06-27-2007, 09:07 PM	#2
Sylvie Full Fledged Farker Join Date: 06-06-06 Location: Ramona, California	I gave up on them when they used lighter fluid to light the charcoals. __________________ "Lady of Q" Former member of "Four Q BBQ Team" Soul Fusion Kitchen BWS Party G2 Two 18.5 inch WSMs, One 22.5 inch WSMs, one 22.5 inch Blue One Touch Gold Kettle Hot Pink Thermapen 20 ft custom BBQ trailer

06-27-2007, 09:10 PM	#3
jtfisher63 is one Smokin' Farker Join Date: 04-23-07 Location: Modesto, CA	I saw that too, we wouldn't have a snowballs chance in hell of getting a walk turning in some of the crap they made. Some was crap, but some looked tasty. Either way, none of it was BBQ. Jason __________________ -Jason The Smokepranos Competition BBQ Team Custom 24" x 72" trailered offset Large Big Green Egg Stumps clone WSM Char-something Gasser Modesto, CA

06-27-2007, 10:17 PM	#4
Papa Tom On the road to being a farker Join Date: 05-27-07 Location: Peters Colony Texas	Wtf? __________________ [FONT=Arial Black]Papa Tom[/FONT]

06-28-2007, 05:00 AM	#5
CarbonToe is One Chatty Farker Join Date: 09-07-05 Location: Shoreham-by-Sea, UK	There is a difference between comp and home, all the stuff I cook wouldnt even get a lookin at a comp but I think it tastes darn fine. BTW - The is not in defence of the program as I haven't seen it...just the idea of "Fancy Q" - Horses for courses..... __________________ Surf'n'Smoke BBQ Team

06-28-2007, 09:59 AM	#6
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	I thought some was good... I was disappointed in the lighter fluid, though. My wife asked me what I'd do for the challenge. Here's what I came up with: Surf and Turf of: coffee rubbed flank steak on baguette with d'Ambert cheese and balsamic reduction glaze With terragon-butter grilled rock lobster tails served in the shell served with a blush wine sangria __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

06-28-2007, 10:02 AM	#7
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Thanks, tivo'd it. Will save time and not watch it. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

06-28-2007, 11:46 AM	#9
Countryhb is One Chatty Farker Join Date: 06-11-07 Location: Huntington Beach, CA	Kinda dug the seafood sausage... __________________ Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool!

06-28-2007, 12:20 PM	#10
TygerSmokes Knows what a fatty is. Join Date: 12-19-06 Location: Snellville, GA	The show host defined BBQ as "low and slow". However, I doubt any of those cooks took more than an hour to prepare those meals. I still don't get the "up scale" part. I pondered this question for a while, and all I could think of was they wanted the BBQ to not be messy, and also to appeal to a high brow audience. I guess they didn't want to see people with sauce running down their face. __________________ Mike BGE Large Weber Q220 Trager BBQ126 (Build-In) [B]One test is worth a thousand expert opinions.[/B]

06-28-2007, 12:20 PM	#11
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Olathe KS	I read about this on another site and it said the show kept emphasising the low and slow ... then gave them two hours from starting the grill to presentation. __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

06-28-2007, 01:51 PM	#12
Dustaway is one Smokin' Farker Join Date: 08-22-06 Location: Tomball,Texas	Ol George Duran of food TV fame competed against us at the Humble BBQ it was on TV earlier in June, well he did a mole sauce on his ribs that tasted like CHIT they were DQ'ed from competition due to the fact he laded the sauce on after cooking, the funniest thing that happened to him was when he was turning in his chicken the guy that was checking in the box's at the turn in made the following statement " your not from here are you" he had used some sort of teriyaki sauce with sesame seeds on the chicken? He did manage a seventh place brisket, keep in mind he seasoned the brisket but he had a hired pit master with his pit do the cooking? George placed the meat on and the other guy took care of the rest? __________________ "She Thinks My Slabs Are Sexy" One Man Dual Offset Stick Burner Ole Hickory Ultra Que 22" WSM Backwoods Chubby "Never let your persistence and passion turn into stubbornness and ignorance." Anthony J. D'Angelo Last edited by Dustaway; 06-28-2007 at 02:40 PM.. Reason: dip chit

06-28-2007, 02:22 PM	#15
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City	I wondered why there wasn't more beef-type stuff going on there. Smoked/seared tenderloin...mmmmm...... Curt, you should get in there. Sounds like you could teach them a thing or two...... __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

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