The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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
Unread 01-19-2010, 09:37 PM   #1
jasonalan724
Full Fledged Farker

 
Join Date: 11-25-09
Location: Pittsburgh, PA
Downloads: 0
Uploads: 0
Default Flavor Profiles...

...what exactly are flavoer profiles and are there major profiles and minor profiles...or simple profiles and complex profiles...or heavy profiles and light profiles...or pink profiles and blue profiles...bretheren please help me out....
__________________
Jayber Que BBQ

Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9

4 UDS' - Rolling Rotis Hog Cooker - Weber Kettle Resuce Collection - ECB - Lodge Cast Iron Collection - HF Weed Burner - ProQ CSG - Super Fast and Accurate White Thermapen - 4 tap homebrew keezer - 10 gallon all grain single tier keggle build
jasonalan724 is offline   Reply With Quote


Unread 01-19-2010, 10:19 PM   #2
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

As I like to think of it, flavor profiles are a blend of basic spices in a basic ratio that impart a specific signature flavor. I have heard some people speak of flavor profiles in terms of a balance of the 5 basic flavors, sweet, salty, sour, bitter, umami, but honestly I do not think of that as a "flavor profile", because in general everyone is looking for a balance of those flavors when concentrating on that aspect of flavor.

Examples of basic flavor profiles are "French Onion Soup", which could in essence be boiled down to beef bouillon and onion flavor. That is a very primitive example. If you taste many different rubs, you will find there are a few various "flavor profiles" that you cna use in a sense to group them together into similarly flavored categories to a certain degree. That is not to say all rubs follow a finite set of flavor profiles, but you will find groups of them that are very similar because they tend to use the same ingredients between them in similar ratios.

Hope this helps.
__________________
Chris Baker
Join the BBQ Brethren Throwdowns
Sole recipient of the Silverfinger and fingerlickin Awards!
Yes, I own a whole bunch of BBQ crap also.
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Unread 01-19-2010, 10:21 PM   #3
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

"Flavor profile" is an overused buzz word/term these days

Too much focus on every little detail can sometimes ruin a good thing...
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

Last edited by MilitantSquatter; 01-19-2010 at 11:40 PM..
MilitantSquatter is offline   Reply With Quote


Unread 01-19-2010, 10:27 PM   #4
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I view flavor profiles in terms of the 5 basic flavors, but, add the characteristics of known flavors, similar to the worlds of wine and beer. You seek out the familiar when tasting, those 5 basic flavors are a start, but, sweet means a very different thing from milk chocolate, salty is not the same as sea water, so I find that providing both terms to be useful when trying to communicate flavor. I rarely try to communicate the flavor of BBQ in these terms, although, I can see where these terms could be useful in a situation such as this forum.

I think if I received a review of my BBQ and it said the flavor profile was sweet, I would be disappointed, that is not a flavor profile, that is one useless description and not a flavor profile. A flavor profile would be more like, the ribs were sweet with hints of honey and caramel and a backbone of savory spice of black pepper and roasted garlic. That would tell me that they cared about their taste and my feedback.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 01-19-2010, 10:43 PM   #5
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Actually, I think I like landarc's description better.
__________________
Chris Baker
Join the BBQ Brethren Throwdowns
Sole recipient of the Silverfinger and fingerlickin Awards!
Yes, I own a whole bunch of BBQ crap also.
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Unread 01-20-2010, 12:58 AM   #6
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

To me it means the proper marriage of smoke, rub, and sauce that will please the judges... It also means cooking regionally...what "flavor profiles" do the folks in KC like as opposed to the folks in Texas...
__________________
Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Founder
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
JD McGee is offline   Reply With Quote


Unread 01-20-2010, 01:33 AM   #7
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter View Post
"Flavor profile" is an overused buzz word/term these days

Too much focus on every little detail can sometimes ruin a good thing...
Word. It is a bunch of double talk:

1. Meaningless speech that consists of nonsense syllables mixed with intelligible words; gibberish.

2. Deliberately ambiguous or evasive language. Also called doublespeak.

You know, sales talk.

Quote:
Originally Posted by JD McGee View Post
To me it means the proper marriage of smoke, rub, and sauce that will please the judges... It also means cooking regionally...what "flavor profiles" do the folks in KC like as opposed to the folks in Texas...
I thought that's what's called BBQ.
__________________
Michael
KCBS/PNWBA Member, Cook, CBJ & Photographer
Custom Engraved Wine Barrel Lids

Last edited by NorthwestBBQ; 01-20-2010 at 01:50 AM..
NorthwestBBQ is offline   Reply With Quote


Unread 01-20-2010, 02:01 AM   #8
JiveTurkey
is one Smokin' Farker
 
Join Date: 09-21-09
Location: MambyPambyLand, Ca Ya Jackwagon
Downloads: 0
Uploads: 0
Default

I had to laugh when watching Worst Cook in America the other night when one of the guys said something about the "flavor profile" of his dish. This dude can't cut an onion but he can tell me about flavor profiles

Flavor profile = what the food tastes like.
__________________
JT
JiveTurkey is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Competiton Flavor Profiles gjdad Competition BBQ 7 10-18-2010 03:23 PM
Flavor Profiles ggriffi Q-talk 10 12-11-2007 07:06 PM
update your profiles BBQchef33 Announcements and news 0 06-12-2005 08:40 AM

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

Loading



All times are GMT -5. The time now is 09:02 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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