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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 09-27-2012, 05:27 PM   #1
The Yankee Gator
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Default Hot and fast-Low and Slow...Whats the diff?

I've been out of comps for a couple years and am just getting back in. I've always been a lowww and slowww guy, which I understand. But the last contest I was at, LOTS of guys were talking about cooking hot and fast. I know they are not talking about grilling, can someone give me an eduation.
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Unread 09-27-2012, 05:34 PM   #2
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You should cook the way you are used to and not try to change for comps.

If you want to explore the H&F cooking, there are tons of threads here in our Q-Talk section.

Both ways work just fine.

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Unread 09-27-2012, 06:13 PM   #3
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Quote:
Originally Posted by The Yankee Gator View Post
I've been out of comps for a couple years and am just getting back in. I've always been a lowww and slowww guy, which I understand. But the last contest I was at, LOTS of guys were talking about cooking hot and fast. I know they are not talking about grilling, can someone give me an eduation.
Lots of guys are doing 350-ish and using Tx Crutch (foil to power through the stall) especially on briskets and butts. You can turbo ribs too and they are still very good. I do not like Turbo BBQ but many killer comp teams and even the world renowned Kruetz market in Lockhart TX are cooking hot. Kreutz does their briskets in 4 hours! I really don't like it but it's very well respected across the country as a "must eat there" kind of place. Give me low and slow every time but I can see how a comp team would like to keep their cook times under control.
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Unread 09-27-2012, 06:18 PM   #4
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Unread 09-27-2012, 06:23 PM   #5
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Difference is that you won't sell many t-shirts with "Hot N Fast".

I think it's a stupid moniker, it's not really that "Hot" nor that "fast". Just faster than Low & Slow. It'll still take you a few hours to cook a brisket hot & fast.

We would call a burger "Inferno & Speed of light" by this definition.
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Unread 09-27-2012, 07:26 PM   #6
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Hot and fast-Low and Slow...Whats the diff?

Sleep...

HNF has been around forever...most old timers refer to it as "quick cookin'"...
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Unread 09-27-2012, 07:35 PM   #7
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We've been known to start cooking at 7:30am Saturday and finish respectably.......and we've been known to start at 10:30pm Friday with similar results.
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Unread 09-27-2012, 08:02 PM   #8
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I figure it's less time to screw something up. It goes against most everything you've ever read about BBQ, but it's good and doesn't dry things out. I was skeptical my first time, but it works great.
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Unread 09-27-2012, 08:23 PM   #9
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I've been using the h & f on my UDS with success. You do have to foil 2/3 into the cook time.

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Unread 09-27-2012, 09:10 PM   #10
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Actually. old timers call it BBQ or Low and slow. It really is low and slow compared to grilling... and you can take that from a guy that insists its vastly different and superior to low and slow yet essentially the same thing while being identical in a differential way.
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Unread 09-28-2012, 12:06 AM   #11
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Anyone do H & F with pellets?
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Unread 09-28-2012, 11:02 AM   #12
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Quote:
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Anyone do H & F with pellets?
Yes -- but not at contests. Inadvertently, I had to cook hot and fast at an IBCA contest last year. Rain, which caused pelletcrete doomed me to a 6:30 am start. No pork but I did do a 5 hour brisket. Got RGC.
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Unread 09-28-2012, 11:39 AM   #13
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Wrap the meat in foil and crank up the heat. But is it barbecue?
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Unread 09-28-2012, 11:57 AM   #14
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Quote:
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Anyone do H & F with pellets?
I know a guy that did it, but not by choice, in a 100+ team contest and got a call for it. I didn't care for it, but the judges seemed to.
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Unread 09-28-2012, 12:46 PM   #15
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Some call H&F anything over 230. Others think of low n slow in grades, where to me below 230 is painfully low and unnecessarily slow, in that 240-280 range is where like to cook, and I still call it low n slow. I tend to think of 300+- as that point, between what is low n slow vs. hot n fast... I know some competitors ramp up over 300, but not too many nor too often. What's your definition of hot n fast, vs. low n slow?
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