ブタ
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.


View Poll Results: Which step is a Priority to master before you go to the next step
Appearance (not Presentation) Bark, Smoke Ring, Trimming Etc. 1 1.47%
Moisture 8 11.76%
Glaze and Sauce (for KCBS types) The placing of this might help people better define priorities. 0 0%
Taste 45 66.18%
Texture 14 20.59%
Voters: 68. You may not vote on this poll

Reply
Thread Tools
Unread 01-28-2010, 08:04 PM   #16
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default

Quote:
Originally Posted by MilitantSquatter View Post
I disagree that moisture determines texture and even less taste..

You can boil your ribs, steam them in foil for part of the cook, or have chicken sit in a butter bath or those stupid muffin pans everyone is going crazy over.....

they will all likely be "moist"... but you will not have great texture and maybe not taste as that has more variables.

lol..ok you got me.
I should have said "proper" moisture determines texture.

I do not consider boiling or steaming "BBQ" so i did not figure that into my thought process.

You can certainly have moisture and have poor texture & poor taste.
Boiling/steaming fall into that category.
As does over cooked pork, which may well be moist, but it can also be mushy (mushy = too much moisture).

However - if you have "proper" moisture, and you have cooked your meat "in the BBQ way "[Dr. BBQ mod] then more than likely you will have proper texture and taste.

Now granted taste is subjective, but let's strip it down to the bare bones.

no foil, no sauce, no injections, no glaze, no rubs.

Just meat, wood (or charcoal...and yes..even pellets ) fire, salt & pepper.

This takes it back to the basics of Q.
You master that, then the rest (appearance, glazes, sauces, rubs etc.) is just trial & error.

You do everything else right, but get your meat too dry..texture is poor, and taste goes right with it. (even with a great sauce - shoe leather is shoe leather)

So in my book moisture does in a large way determine texture & taste.
__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Unread 01-28-2010, 08:23 PM   #17
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default

Quote:
Originally Posted by landarc View Post
It is a funny argument for me, as coming from a culinary background that puts an emphasis on aesthetics for food, the idea that appearance, taste, texture and preparation can be separated is somewhat foreign to me. As a child, even if we ate family style, at my grandmother's house, food was arranged, the table was always set, food and condiments were presented. The appearance of the food was as important as any other element. The tradition being that we eat with our eyes first.

Yet, I choose taste given the task to break them apart. It seems to me, that the flavors are going to drive the decision to keep eating, even as a texture eater. No matter how texturally attractive, I am just not gonna eat something that tastes bad. And what of aroma?
You make a good point, but how many times have you been to expensive restaurant, and are served "art on a plate", that is visually stunning, in a great atmosphere, and served by great wait staff with impeccable service only to bite into the meal, and go...OMG...this is not very good.

I spent $XX.00 for this ?

You get drawn in by the atmosphere, the hype, the reputation for great service, but what you remember is...how did the food taste?
__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Polling Priorities #4 - What Challenges/Challenged you Most? barbefunkoramaque Q-talk 10 01-28-2010 07:50 PM
Polling Priorities #3 - What Traits do we conquer Second? barbefunkoramaque Q-talk 12 01-28-2010 06:49 PM

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 04:44 PM.


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