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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-04-2008, 09:34 PM   #31
barbefunkoramaque
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This should help.

http://www.youtube.com/watch?v=0hINnnVQ9Zo
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Old 12-04-2008, 09:37 PM   #32
bigabyte
somebody shut me the fark up.
 
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That's it! I'll wait and see which one makes women squirm! If someone is making out with the meat, it's a sure winner.
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Old 12-05-2008, 01:08 AM   #33
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My job sucks! I can't even look at BBQ pics on the computer, the pics are blocked. I have to wait until I get home. Man the pics looks great.
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Old 12-05-2008, 07:05 AM   #34
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Quote:
Originally Posted by JimT View Post
Looking back at Chris' original post (quoted here), there seems to actually be two questions begging for answers! First, we need to come to a consensus as to what defines a "good" bark, then we can argue about how to make it!!!



JimT
You are right. Even though I posted on how to get a good bark, I personally don't like a heavy bark. I actually stop the bark generation (by wrapping)not too long after it begins, leaving a thin, tender bark. I think the definition of what a good bark is depends on the persons preference in many ways. That's not a cop out I promise.
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Old 12-05-2008, 07:41 AM   #35
bigabyte
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I'm just going to leave it at what tastes best, and only worry about texture if it seems to not have a good texture.
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