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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-30-2005, 09:35 PM   #31
Jeff_in_KC
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Default Re: RE: Re: RE: Re: RE: Seasonings and Spices

Quote:
Originally Posted by rbinms33
Quote:
Guess it wasn't a good question... sorry guys.
It's not that it wasn't a good question, Jeff, I think you're just trying to overthink the whole thing.

Instead of trying to guess your reason for competing, I'll tell you mine. The whole reason I want to compete is because I turn out some GOOD que and want to go up against some guys that turn out some EXCELLENT que to see how I rank next to them. That simple. It's an opportunity at braggin rights....and maybe a check to go along with it. Nothing wrong with that but it's going to be all about the way I cook stuff right now. Heck, it's the way I cook right now that made me decide I want to compete. And I'm not gonna change a thing until I figure out how it works for me. If I use Dollar Store spices now then I'll use Dollar Store spices there. If it works for me, so be it. If not, then I need to come home and change some stuff.....after I figure out where I stand. I'm going to be judged on three things, texture, taste and appearance. Will I cook the same at a contest that I do now? Yep. My texture and taste will be the same when I compete as what I cook right now. Now my appearance is a different story. At a cookout around here, one of my buddies could care less about the color or tong marks or anything else, as long as it tastes good. I think appearance is all about "attention to detail". It's about making your stuff look prettier than everybody elses.....no sauce on the lettuce, no lettuce hanging out of the box, the right amount of meat, the right amount of bark with the rest of the pulled stuff, you get my point. That is the only thing that will change from when I do for a neighborhood cook and when I compete.

If your reason for competing matches mine, then you need to take what you do and run with it. Cheap spices, high dollar spices, doesn't matter. Don't change it now. Cook the way you cook and remember the "attention to detail" on appearance. Go up against the rest, find out where you stand and then modify as needed.
Richie, thanks for that perspective. That's a great way to look at it that I hadn't really thought of before.
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Unread 08-30-2005, 10:08 PM   #32
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Default RE: Re: RE: Re: RE: Re: RE: Seasonings and Spices

I find a supplier that moves a lot of spices, I look the freshest I can find. We have a spice supplier, sales to other big name suppliers across the country.
If I'm spending the money to compete then why go cheap on spices. Figure out what you will use in 4 to 6 mos, it maybe more than you think. Pay attention to the details.
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Unread 08-30-2005, 11:51 PM   #33
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Default Re: RE: Re: RE: Seasonings and Spices

[quote=

Don't do this with Habanero dust - trust me.[/quote]

If you do, don't scratch your nards either. Believe me!
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Unread 08-31-2005, 01:16 AM   #34
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Default Re: RE: Re: RE: Seasonings and Spices

[quote=Hoorenga]
Quote:
Originally Posted by

Don't do this with Habanero dust - trust me.[/quote

If you do, don't scratch your nards either. Believe me!
Don't fool around with your little lady either. :?
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Unread 08-31-2005, 09:27 AM   #35
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Default RE: Re: RE: Re: RE: Seasonings and Spices

Quote:
I remember buying cooking wine for something and taking a taste of it. Yettttcccchhhh!
Another Hooism.......
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Unread 08-31-2005, 01:49 PM   #36
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Default Re: RE: Re: RE: Re: RE: Seasonings and Spices

Quote:
Originally Posted by brdbbq
Quote:
I remember buying cooking wine for something and taking a taste of it. Yettttcccchhhh!
Another Hooism.......
Ever taste cooking wine? Don't ever buy that chit. Get some good cheap drinking wine.

More on spices:

I used to work in a spice store (many years ago). We sold bulk spices. I remember having to fill the large jars that we kept on the shelves. One thing I noticed was that the quality of the herb from different suppliers varied considerably. Some times it was a freshness issue but more often the varations in quality were the result of the herb itself, where it was grown, which particular variety it was. and how it was handled throughout its processing. Just think of herbs like coffey. There are going to be variations, just make sure it is fresh and that you like the smell and taste of what you are using.
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Unread 12-26-2005, 07:57 AM   #37
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Link goes to an interesting article on Penzeys Spices. You may have to register with the sight to view, but it's free. You can also order a catalog from the Penzeys website.

http://www.startribune.com/stories/535/5782859.html
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Unread 12-26-2005, 09:35 AM   #38
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Quote:
Originally Posted by Arlin_MacRae
<raises his hand> I'll vouch for Penzey's. GREAT spices and you can buy different box-packs of them. My bro sent me the hot one. Wow.
I'll add a third for Penzey's. I went to their store in the Chicago area (Naperville) to check it out. The place smelled great! They have sooo many herbs and spices in the store, including a lot that I had never heard of. There is a sample of each item in a glass jar so you can smell it and even taste a little (I just poured a pinch into my palm). I bought a bunch of stuff including two of their pre-mixed rubs (All-American BBQ Rub and thier Rib Rub).
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Unread 12-26-2005, 10:00 AM   #39
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I've said it before www.penderys.com for spices! The chile's, salt's, lime powder, and chili powders are top rate!
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