So obvious - Page 2

Kenny 13 · 03-27-2008, 10:11 AM

Quote:

Originally Posted by Bigmista

He'd be on to something if he reversed that and cooked in the smoker first. No shame in finishing in the oven but smoke is absorbed into the meat during the first several hours of the cook.

Absolutely. I've mentioned that, nicely of course, several times but he insists that people love his BBQ so there's no reason to change.

RichardF · 03-27-2008, 10:17 AM

Take the on-sale ribs that are enhanced (and you wouldn't want to Q with anyway)and sprinkle with pepper and maybe a little kosher salt (remember they are enhanced), put under broiler for about 15-minutes until browned, cut rack to fit in crock pot, add one sliced onion to bottom of crock pot then ribs, pour 8-ounces of your favorite bbq sauce over ribs, set crock pot on low and come back in between 5 and 7 hours.

Yummy, not Q, but yummy

PS Sandra's not Cat, even if Cat does bat for the other team

NTTAWWT

Tinybud · 03-27-2008, 12:10 PM

We got a place in town here that advertises authentic wood fired bbq. Was kind of excited when he first opened,, thought we'd finally had a good local que joint.. wow, was I wrong, even thou he has a meadow creek ts-120 and a big chicken cooker of theirs, its all pretty crappy food, says he smokes his brisket for 18 hrs, for one, his smoker is never fired up that often, relies on ovens to cook his food. No flavor of any kind in any of the meat. Claims he travled all over the country studing different bbq styles, and this is what he came up with. Oh well,, I keep trying to educate the locals what real bbq is...

Divemaster · 03-27-2008, 12:28 PM

Quote:

Originally Posted by Kenny 13

Wow, tell us how you really feel

Actually, I agree 100%. So many restaurants try to pass off their cooking as BBQ that many people don't really know what true BBQ is. Not trying to be a BBQ snob here, but that's the truth. Lots of people tasting true BBQ for the first time are really surprised at the difference from what they're used to at restaurants.

Quote:

Originally Posted by Tinybud

We got a place in town here that advertises authentic wood fired bbq. Was kind of excited when he first opened,, thought we'd finally had a good local que joint.. wow, was I wrong, even thou he has a meadow creek ts-120 and a big chicken cooker of theirs, its all pretty crappy food, says he smokes his brisket for 18 hrs, for one, his smoker is never fired up that often, relies on ovens to cook his food. No flavor of any kind in any of the meat. Claims he travled all over the country studing different bbq styles, and this is what he came up with. Oh well,, I keep trying to educate the locals what real bbq is...

Got that right... See my post in the woodpile...
I feel like Guy Fieri let me down....

Quote:

Originally Posted by RichardF

PS Sandra's not Cat, even if Cat does bat for the other team

NTTAWWT

That just wasn't fair.....

thunter · 03-27-2008, 12:35 PM

Simmering... Oh yeah... that's down-right, un-city-fied way of saying... Boiling!

Kenny 13 · 03-27-2008, 12:39 PM

Divemaster, I like your "...save your money and cook it at home." That's exactly how I feel. A few weeks ago here at the office, they bought lunch for everyone from a local BBQ place that some of the people here really like - Voodoo BBQ. I had never eaten there, so I just got an order of ribs with a few sides. Boy was I disappointed. There was no smoke flavor to speak of, the texture was the strangest I've ever had from ribs, and their sauce tasted like squirrel vomit

Later I checked out their website and they went on and on about how they pride themselves in serving competition grade BBQ that is slow smoked

I just couldn't help but think - at what it cost for just my lunch with 1/3 of a rack of spares I could have almost bought a whole cryopack of spares to cook myself and had it done right.

Divemaster · 03-27-2008, 12:50 PM

Quote:

Originally Posted by Kenny 13

Later I checked out their website and they went on and on about how they pride themselves in serving competition grade BBQ that is slow smoked

I just couldn't help but think - at what it cost for just my lunch with 1/3 of a rack of spares I could have almost bought a whole cryopack of spares to cook myself and had it done right.

I know what you mean.... I just hope they are competing at the same comps I am.... knock out a few without even having to work at it....

StLouQue · 03-27-2008, 01:25 PM

I've never seen Sandra Lee's show; only her cookbooks. And still, I'd assumed she knew the difference between braised ribs and barbecue. Maybe she does, and she's merely catering to her audience. But simmering? HELL no. I don't care how hot you may be...don't TRY to pass that shi... (what forum am I in?) don't TRY to pass that nouveau-que crap on me. It/She may be be yummy...but making barbecue...she is not. I'm jes sayin'.
Fark that – TV kills brain cells, anyway.

JediDog · 03-27-2008, 01:39 PM

I don't think I would of taken the plate to the kitchen, but I agree that I would never go eat there again.

jestridge · 03-27-2008, 02:05 PM

Maybe some of the joint should advertise as imitation BBQ

Crüe-B-Cüe · 03-27-2008, 02:41 PM

Quote:

Originally Posted by RichardF

I'd hit that! ok, ok, not the woodpile...back to my room.

thenewguy · 03-27-2008, 02:51 PM

[quote=Kenny 13;599481] and their sauce tasted like squirrel vomit

quote]
OK...I gotta ask...just what are you doing tasting squirrel vomit...there I asked, but I don't think I want an answer...

My wife has learned to expect unusual behavior from me if the foods bad, I'll wait till the manager comes by and tell them. Some act like they care, most don't.
I usually lose at the "I wouldn't feed this vile to my dog"
Then it's time to leave.

thirdeye · 03-27-2008, 05:07 PM

Quote:

Originally Posted by Bigmista

He'd be on to something if he reversed that and cooked in the smoker first. No shame in finishing in the oven but smoke is absorbed into the meat during the first several hours of the cook.

For Pork and Kraut, that's what I do. 3 hours or so on the cooker (seasoned with only salt and pepper), add the ribs atop the kraut, surround with sausages, add some onion, cover and braise in the oven until tender.

parrothead · 03-27-2008, 06:23 PM

OK, I'll have a little talk with her this weekend. I'll set her down and explain real Q. Then we'll get down to business......cooking on the Klose or the spicewine.

Kenny 13 · 03-27-2008, 08:19 PM

[quote=thenewguy;599635]

Quote:

Originally Posted by Kenny 13

and their sauce tasted like squirrel vomit

quote]
OK...I gotta ask...just what are you doing tasting squirrel vomit...there I asked, but I don't think I want an answer...

My wife has learned to expect unusual behavior from me if the foods bad, I'll wait till the manager comes by and tell them. Some act like they care, most don't.
I usually lose at the "I wouldn't feed this vile to my dog"
Then it's time to leave.

Trust me when I say it's just an expression

03-27-2008, 10:17 AM	#17
RichardF is One Chatty Farker Join Date: 03-07-05 Location: what was the 2nd largest banking city in the US	Take the on-sale ribs that are enhanced (and you wouldn't want to Q with anyway)and sprinkle with pepper and maybe a little kosher salt (remember they are enhanced), put under broiler for about 15-minutes until browned, cut rack to fit in crock pot, add one sliced onion to bottom of crock pot then ribs, pour 8-ounces of your favorite bbq sauce over ribs, set crock pot on low and come back in between 5 and 7 hours. Yummy, not Q, but yummy PS Sandra's not Cat, even if Cat does bat for the other team NTTAWWT __________________ if you meet the Buddha on the road, kill him Live every week like it's shark week

03-27-2008, 12:10 PM	#18
Tinybud Full Fledged Farker Join Date: 10-24-06 Location: Beech Creek, PA	We got a place in town here that advertises authentic wood fired bbq. Was kind of excited when he first opened,, thought we'd finally had a good local que joint.. wow, was I wrong, even thou he has a meadow creek ts-120 and a big chicken cooker of theirs, its all pretty crappy food, says he smokes his brisket for 18 hrs, for one, his smoker is never fired up that often, relies on ovens to cook his food. No flavor of any kind in any of the meat. Claims he travled all over the country studing different bbq styles, and this is what he came up with. Oh well,, I keep trying to educate the locals what real bbq is... __________________ The Redneck PitKrew (comp. team) Tiny's Bar-b-que Catering Char-griller superpro w/side firebox 6ft. Southern Yankee Meadow Creek Caterer's Delight 108 Caldera Tallboy

03-27-2008, 12:35 PM	#20
thunter is one Smokin' Farker Join Date: 03-21-06 Location: Indianapolis, IN	Simmering... Oh yeah... that's down-right, un-city-fied way of saying... Boiling! __________________ Tony Hunter ISBBQ 2 WSMs Chargriller Smokin' Pro KCBS CBJ

03-27-2008, 01:39 PM	#24
JediDog Take a breath! Join Date: 02-23-08 Location: Santa Paula, CA	I don't think I would of taken the plate to the kitchen, but I agree that I would never go eat there again. __________________ Big Drum Smoker Weber One Touch Silver

03-27-2008, 06:23 PM	#29
parrothead Moderator Join Date: 08-13-03 Location: Port Saint Lucie, FL	OK, I'll have a little talk with her this weekend. I'll set her down and explain real Q. Then we'll get down to business......cooking on the Klose or the spicewine. __________________ Greg R.I.P. Rebecca "SPAM doesn't go bad, it comes that way" Me, about a week ago

03-27-2008, 12:39 PM	#21
Kenny 13 On the road to being a farker Join Date: 03-23-08 Location: Belle Chasse, LA	Divemaster, I like your "...save your money and cook it at home." That's exactly how I feel. A few weeks ago here at the office, they bought lunch for everyone from a local BBQ place that some of the people here really like - Voodoo BBQ. I had never eaten there, so I just got an order of ribs with a few sides. Boy was I disappointed. There was no smoke flavor to speak of, the texture was the strangest I've ever had from ribs, and their sauce tasted like squirrel vomit Later I checked out their website and they went on and on about how they pride themselves in serving competition grade BBQ that is slow smoked I just couldn't help but think - at what it cost for just my lunch with 1/3 of a rack of spares I could have almost bought a whole cryopack of spares to cook myself and had it done right.

03-27-2008, 01:25 PM	#23
StLouQue Full Fledged Farker Join Date: 08-13-03 Location: Look left.	I've never seen Sandra Lee's show; only her cookbooks. And still, I'd assumed she knew the difference between braised ribs and barbecue. Maybe she does, and she's merely catering to her audience. But simmering? HELL no. I don't care how hot you may be...don't TRY to pass that shi... (what forum am I in?) don't TRY to pass that nouveau-que crap on me. It/She may be be yummy...but making barbecue...she is not. I'm jes sayin'. Fark that – TV kills brain cells, anyway.

03-27-2008, 02:05 PM	#25
jestridge Babbling Farker Join Date: 12-28-07 Location: annville ky	Maybe some of the joint should advertise as imitation BBQ

03-27-2008, 02:51 PM	#27
thenewguy Full Fledged Farker Join Date: 10-22-07 Location: Norwalk,Iowa	[quote=Kenny 13;599481] and their sauce tasted like squirrel vomit quote] OK...I gotta ask...just what are you doing tasting squirrel vomit...there I asked, but I don't think I want an answer... My wife has learned to expect unusual behavior from me if the foods bad, I'll wait till the manager comes by and tell them. Some act like they care, most don't. I usually lose at the "I wouldn't feed this vile to my dog" Then it's time to leave.