Polling Priorities #4 - What Challenges/Challenged you Most?

barbefunkoramaque · 01-28-2010, 03:08 PM

I am not going to settle on the results of the other polls because they are still going on.

Nor Am I going to say anything rude like "Now I know why so many people are so completely unaware their BBQ sucks." No... nay, that would be mean and not within the brethren spirit.

But I am discovering some great things with these polls I will release in a few days.

Here is a question. Possibly some are getting mixed up with a scenario where I am asking in what order would you teach first. Not what I am asking.

Lets put it this way, and its too late to go back now, if you had to teach a brother one THING that would get him the FARTHEST what would it be?

Now that I think of it, those that compete, its def taste.

So THIS QUESTION IS

Which is harder to master to get you the furthest for Judge, Patron or Family/Clients.

Taste - Rubs, Injections, etc. to keep the most people happy -(That means you cannot change it from Competition to Competition)

A note here. If you watch closely at Trigg in pitmasters he is revealing techniques that are crucial but nothing real innovative as far as spice.

THE RIGHT ELEMENTS to make a tender moist BBQ - Wood, Fire, Rub Foil Temp, Probe, internal temps, water pans, quality of cut whatever.

There SHOULD be lots of disaggreement here but thats what the poll is to settle. Be sure, if you have masters one trait and are working on another, to reflect on how hard the first thing you mastered was to get down.

indianagriller · 01-28-2010, 03:21 PM

I voted for right elements of texture and moisture,

BBQ Bandit · 01-28-2010, 03:55 PM

Think of texture - the reasons for old school low and slow

deguerre · 01-28-2010, 04:08 PM

Definitely texture. Especially learning that each cut or type of meat reacts differently in similar conditions.

Desert Dweller · 01-28-2010, 05:38 PM

For the masses
Moisture
Taste

Hardest for me is the process of Mastering Rubs, Glazes, etc...

landarc · 01-28-2010, 06:00 PM

I am just picking with my eyes closed now.

landarc · 01-28-2010, 06:03 PM

Actually, taste is very subjective, but, most folks have a taste in mind and most can find that something something...from what I have seen, most folks do not know how to work a fire, heck, most don't know how to use a knob on the stove.

Understanding things like heat, smoke, ambient moisture, circulation, convection, conduction and radiation and the techniques to use and control all of those and more is where the curve is.

Jay Bird · 01-28-2010, 06:16 PM

Surveys so far.

1. For the masses
2.Taste
3.Appearance
4.Texture & moisture

Rich Parker · 01-28-2010, 06:30 PM

Elements of taste always amaze me.

MilitantSquatter · 01-28-2010, 06:58 PM

Definitely, the right elements to make a tender moist BBQ...

Learning how to manage the fire/temps/airflow is a huge first step... but some of this depends on what type of unit you are cooking on. for me, a stickburner to start with took a long time to finally do it right consistently..

SirPorkaLot · 01-28-2010, 07:50 PM

wow
again i was shocked after I voted.

To me elements of moisture & texture are the backbone of BBQ, and before you go to entering comps, you should already be well versed in making basic Q.

Elements of taste are too subjective to be easily mastered.

I can produce great moist Q on a consistent basis, but to consistently please all (or most) people and all (or most) judges with taste?? fuggetaboutit!

View Poll Results: What was harder or what do I think is harder to MASTER
Elements of Taste - Rubs, Glazes, Injections etc	15	28.85%
Elements of Texture and Moisture - Wood, House Temps, Internal Temps etc	37	71.15%
Voters: 52. You may not vote on this poll

01-28-2010, 03:08 PM	#1
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	Polling Priorities #4 - What Challenges/Challenged you Most? I am not going to settle on the results of the other polls because they are still going on. Nor Am I going to say anything rude like "Now I know why so many people are so completely unaware their BBQ sucks." No... nay, that would be mean and not within the brethren spirit. But I am discovering some great things with these polls I will release in a few days. Here is a question. Possibly some are getting mixed up with a scenario where I am asking in what order would you teach first. Not what I am asking. Lets put it this way, and its too late to go back now, if you had to teach a brother one THING that would get him the FARTHEST what would it be? Now that I think of it, those that compete, its def taste. So THIS QUESTION IS Which is harder to master to get you the furthest for Judge, Patron or Family/Clients. Taste - Rubs, Injections, etc. to keep the most people happy -(That means you cannot change it from Competition to Competition) A note here. If you watch closely at Trigg in pitmasters he is revealing techniques that are crucial but nothing real innovative as far as spice. THE RIGHT ELEMENTS to make a tender moist BBQ - Wood, Fire, Rub Foil Temp, Probe, internal temps, water pans, quality of cut whatever. There SHOULD be lots of disaggreement here but thats what the poll is to settle. Be sure, if you have masters one trait and are working on another, to reflect on how hard the first thing you mastered was to get down. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

01-28-2010, 03:21 PM	#2
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana Downloads: 0 Uploads: 0	I voted for right elements of texture and moisture, __________________ www.bigjtssmokin.com JAMBO pit

01-28-2010, 03:55 PM	#3
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Think of texture - the reasons for old school low and slow __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

01-28-2010, 05:38 PM	#5
Desert Dweller Babbling Farker Join Date: 08-03-08 Location: Mesa, AZ Not exactly hell, but the zip code is very close... Downloads: 0 Uploads: 0	For the masses Moisture Taste Hardest for me is the process of Mastering Rubs, Glazes, etc... __________________ Bo Compton in Mesa, AZ, KCBS CBJ Weber Ranch Kettle, BDS Mega, OTS, Weber Platinum WSM w/Stacker from ProQ LFSA RED Thermapen, And 1 2010 Victor brand Hot Dog Cart

01-28-2010, 04:08 PM	#4
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Definitely texture. Especially learning that each cut or type of meat reacts differently in similar conditions. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

01-28-2010, 06:00 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I am just picking with my eyes closed now. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-28-2010, 06:03 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Actually, taste is very subjective, but, most folks have a taste in mind and most can find that something something...from what I have seen, most folks do not know how to work a fire, heck, most don't know how to use a knob on the stove. Understanding things like heat, smoke, ambient moisture, circulation, convection, conduction and radiation and the techniques to use and control all of those and more is where the curve is. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-28-2010, 06:16 PM	#8
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA Downloads: 0 Uploads: 0	Surveys so far. 1. For the masses 2.Taste 3.Appearance 4.Texture & moisture

01-28-2010, 06:30 PM	#9
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	Elements of taste always amaze me. __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

01-28-2010, 06:58 PM	#10
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Definitely, the right elements to make a tender moist BBQ... Learning how to manage the fire/temps/airflow is a huge first step... but some of this depends on what type of unit you are cooking on. for me, a stickburner to start with took a long time to finally do it right consistently.. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

01-28-2010, 07:50 PM	#11
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	wow again i was shocked after I voted. To me elements of moisture & texture are the backbone of BBQ, and before you go to entering comps, you should already be well versed in making basic Q. Elements of taste are too subjective to be easily mastered. I can produce great moist Q on a consistent basis, but to consistently please all (or most) people and all (or most) judges with taste?? fuggetaboutit! __________________ 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

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