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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 06-03-2013, 09:08 PM   #61
Bob in St. Louis
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For those of you that missed it, this may be helpful?????:
http://www.tv.com/shows/bbq-pitmasters/watch/

I DVR'd it, yet haven't watched it, so I don't know the name of the exact episode, but there is one listed that aired yesterday.

(I'll be watching my DVR version in just a couple minutes)

EDIT: It'll cost you $1.99 to watch it.
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Unread 06-03-2013, 09:32 PM   #62
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Quote:
Originally Posted by hogzillas View Post
Who was the meat supplier (can't remember offhand now)? It wasnt' SRF as in the past years.

Since Butcher's in on here, what do you think of that supplier vs the normally available stuff such as IBP etc?
The meat this year is from a national restaurant supplier. I think it brings the quality of product down to what the back yard cooker would pick up at the store.
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Unread 06-03-2013, 09:42 PM   #63
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Quote:
Originally Posted by MattG View Post
Buckhead Beef was the supplier.
I did bit of driniking in Buckhead...
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Unread 06-03-2013, 09:44 PM   #64
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What's up with using Parkay and calling it butter? Do they make the contestants say that? The first person I saw do this was Johnny Trigg who called it "Squeeze Butter" but last night it was just called butter. Why not call it like it is and just say margarine?
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Unread 06-03-2013, 09:58 PM   #65
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I enjoyed watching it last night. Had I known a brethren was on, I would have been even more interested.

p.s. Butcher, I tried going to your website in your sig on my iPad and could only get to the crippled mobile site. I'd suggest you enable the full website for iPad users. At a minimum, give a link in the footer of the mobile site to allow a user to go to the full site.
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Unread 06-03-2013, 10:17 PM   #66
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Quote:
Originally Posted by blackeyedpig View Post
What's up with using Parkay and calling it butter? Do they make the contestants say that? The first person I saw do this was Johnny Trigg who called it "Squeeze Butter" but last night it was just called butter. Why not call it like it is and just say margarine?
I think it's because a lot of folks think Margarine is inferior to Butter. Most Margarine products are inferior (like Country Crock which is made from 100% Soy) but Parkay and I Can't Believe It's Not Butter really tastes like Butter. Also, Margarine has a much higher smoke point whereas Butter will tend to burn at BBQ Temps.
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Unread 06-03-2013, 10:21 PM   #67
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Quote:
Originally Posted by Butcher BBQ View Post
The meat this year is from a national restaurant supplier. I think it brings the quality of product down to what the back yard cooker would pick up at the store.
Great job Dave! I knew you would win, and with a Fast Eddy!
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Unread 06-03-2013, 10:51 PM   #68
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Quote:
Originally Posted by Nordy View Post
Driver... I think it's pretty well governed by the game show people... but I can see how it may seem questionable... I think it probably comes down to editing and the fact that a lot of those "cameo" comments are probably shot after the fact etc.
I would imagine you're right about editing and adding things in to make them fit the story lines.
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Unread 06-03-2013, 11:58 PM   #69
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Quote:
Originally Posted by Bob in St. Louis View Post
I *think* online company's like "Hulu" and "Netflix" offer television programs for streaming.
That channel with run reruns all week. Check your listings and I am sure ou will find it
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Unread 06-04-2013, 04:03 AM   #70
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Congratulations David, I thought you came across really well.
Anyone who missed it can also get it on itunes (that's the only way we can see it over here).
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Unread 06-04-2013, 07:47 AM   #71
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Great episode, and even better that one of the brethren won!
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Unread 06-04-2013, 08:02 AM   #72
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Quote:
Originally Posted by Butcher BBQ View Post
The meat this year is from a national restaurant supplier. I think it brings the quality of product down to what the back yard cooker would pick up at the store.
Congrats, Butcher.

Any chance you'd explain what the purpose of "hydrolyzed vegetable protein" is in your injection?

David
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Unread 06-04-2013, 01:31 PM   #73
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David,

I think it would be right awesome if you mentioned any of the products you sell commercially that you used for the contest. I don't know if that's "kosher" with the rules for Q-Talk, but I know I'd love to know as a former and future customer of some of your great stuff.

I really dig the Prime Dust and Brisket injection so I'm also curious about the pork stuff now.

Thanks, and great job!
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Unread 06-04-2013, 01:35 PM   #74
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It was really cool seeing butchers skill in removing the horn muscle and slicing it. I have been playing around with cooking butts in in two pieces the coppa, and shoulder roll and saving lardo to grind for sausage making or to add additional fat to lean burger grind.
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Unread 06-04-2013, 03:38 PM   #75
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That's awesome!!!!!!!!!
Congrats to our very own Mr. Butcher Man on a job well done.
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