喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 06-20-2014, 07:33 PM   #31
qman
Babbling Farker
 
qman's Avatar
 
Join Date: 07-08-05
Location: Ocoee, Fl
Default

Quote:
Originally Posted by Demosthenes9 View Post
I'm not sure that I would agree with that. Slept too much in Physics class, so I don't know the exact terminology, but I'd think that there is a difference in the type of heating.

Here's my basic thought. Take a 2 inch thick ribeye and stick it in a smoker at 225 well away from the heat source and take it up to 130. You'll end up with a nice roasted piece of Prime Rib.

Take the exact same 2 inch thick ribeye and put it over a direct heat source and you'll have a ribeye steak with a taste and texture that's much different than the Prime Rib.
OK, I did not express myself very well. I was assuming that everyone understood we were talking about old style bbq pits. The meat would typically be at least 24 inches from heat source, and heat source would not be a grilling fire. Did not mean to imply that a bed of coals close enough to produce sear and grilling was involved.
__________________
qman
Para Bellum
qman is offline   Reply With Quote


Old 06-20-2014, 07:46 PM   #32
Fwismoker
somebody shut me the fark up.

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, Indiana
Default

I think this argument will NEVER be won by anyone.
__________________
  • Octoforks™ Rotisserie System is now OPEN in the Brethren Sales and Ventures!
  • Rotisserie more of your favorite meats and veggies!
  • Up to quadruple your rotisseries capacity
  • The most versatile rotisserie system in the world
  • Like us on Facebook
  • Available on Ebay
Fwismoker is offline   Reply With Quote


Old 06-20-2014, 07:48 PM   #33
smoke ninja
Quintessential Chatty Farker

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Default

Quote:
Originally Posted by Fwismoker View Post
I think this argument will NEVER be won by anyone.
Well I disagree with you
__________________
Let's all just calm down and smoke a fatty

Help us raise funds to feed our Veterans and Homeless HERE

www.gofundme.com/2s8fv5qs
smoke ninja is offline   Reply With Quote


Old 06-20-2014, 07:49 PM   #34
Fwismoker
somebody shut me the fark up.

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, Indiana
Default

[quote=smoke ninja;2962993]


I think that pig needs more meat on it's bones.
__________________
  • Octoforks™ Rotisserie System is now OPEN in the Brethren Sales and Ventures!
  • Rotisserie more of your favorite meats and veggies!
  • Up to quadruple your rotisseries capacity
  • The most versatile rotisserie system in the world
  • Like us on Facebook
  • Available on Ebay
Fwismoker is offline   Reply With Quote


Old 06-20-2014, 07:59 PM   #35
smoke ninja
Quintessential Chatty Farker

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Default

It was 40 lbs dressed I think. The fresh ham was 20 lbs by itself.

__________________
Let's all just calm down and smoke a fatty

Help us raise funds to feed our Veterans and Homeless HERE

www.gofundme.com/2s8fv5qs
smoke ninja is offline   Reply With Quote


Thanks from:--->
Old 06-21-2014, 12:41 PM   #36
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

How is this for an old school covered smoker - 1892 BBQ -Pic courtesy of Cottonwood County Historical Society. Interesting to see how things developed into our modern cookers.

__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Thanks from:--->
Old 06-21-2014, 01:00 PM   #37
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

and how far down we have came those dudes are wearing coats & ties.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 06-23-2014, 10:44 AM   #38
pitbossJB
is One Chatty Farker
 
pitbossJB's Avatar
 
Join Date: 12-05-09
Location: Sandia Park,N.M. (land of entrapment)
Default

Well this is interesting to say the least. There are so many kinds of pits, it's mind boggling.
__________________
"It's all done with smoke and mirrors..............I think I like smoke the best"

UDS-soon to get the James Bond treatment(007)
Highly modified Bandera w/ griddle on firebox
Mini SJ/UDS
micro mini UDS
Smokey Joe's
1983 22.5" Weber kettle
pitbossJB is offline   Reply With Quote


Old 06-23-2014, 08:43 PM   #39
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

That old pit looks like a mailbox.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Old 06-24-2014, 07:00 AM   #40
viking72
Take a breath!

 
viking72's Avatar
 
Join Date: 03-14-14
Location: Lancaster, Virginia
Default

All of those people and only one shovel. Some things do not change.

Later,
Doug
viking72 is offline   Reply With Quote


Thanks from:--->
Old 06-24-2014, 07:31 AM   #41
lantern
is One Chatty Farker

 
lantern's Avatar
 
Join Date: 12-16-07
Location: Marion,NC
Default

Quote:
Originally Posted by Boshizzle View Post

Holy crap! I knew computers used to be HUGE, but had no idea that the mail used to be much larger too!

The mailman must must have been 50 feet tall back then.
lantern is offline   Reply With Quote


Thanks from:--->
Old 06-24-2014, 09:23 AM   #42
ShencoSmoke
is One Chatty Farker

 
Join Date: 07-02-13
Location: The Shenandoah Valley
Default

That's a great pic, where is cottonwood county?
__________________
Stumps XL Stretch- [COLOR="Red"]Casey Jones[/COLOR]
BPS Drum- [COLOR="red"]The Daily Driver[/COLOR]
Weber OTG- [COLOR="Red"]Ole Blue[/COLOR]
Rotisserie Drum- [COLOR="red"]The Bird Barrel[/COLOR]
Whole Hog Pit- [COLOR="Red"]The Virginia Spinner[/COLOR]
Jumbo Jambo Madmax Franklin BBQ Rat Rod Stick Burner - [COLOR="Red"]Hoss[/COLOR]
ShencoSmoke is offline   Reply With Quote


Old 06-24-2014, 09:06 PM   #43
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

Minnesota
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Thanks from:--->
Old 06-24-2014, 11:11 PM   #44
aks801
is one Smokin' Farker

 
aks801's Avatar
 
Join Date: 08-21-08
Location: Katy, TX
Default

I've seen here in Houston a pretty good number of homes built in the 50's and early 60's that had open bbq pits made from brick. Some were no doubt built by the homeowner, but I think also the builder would offer these up as an option, like it was a trendy thing there for a while. Some of these pits still stand as built, but most are pretty much rubble at this point.

Relics from another time.
__________________
alan
The Line-up: 22.5 Weber OTS; 22.5 Weber WSM.
Gone but not forgotten: ECB (modded); New Braunfels Hondo stick burner.
"Been dazed and confused for so long it's not true"
aks801 is offline   Reply With Quote


Old 06-25-2014, 06:30 PM   #45
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

We had one of those behind our house that we lived in when I was very young back in the 1960's. I put the fire out with the garden hose one time playing fireman. That really ticked my Mother off.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 04:31 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts