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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: 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

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Old 01-28-2010, 03:08 PM   #1
Babbling Farker
Join Date: 11-11-07
Location: Gone
Default 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.


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
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Old 01-28-2010, 03:21 PM   #2
is one Smokin' Farker
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Location: Columbus,Indiana

I voted for right elements of texture and moisture,
www.bigjtssmokin.com JAMBO pit
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Old 01-28-2010, 03:55 PM   #3
BBQ Bandit
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Join Date: 02-15-08
Location: Harrisburg, PA

Think of texture - the reasons for old school low and slow
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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Old 01-28-2010, 04:08 PM   #4
somebody shut me the fark up.

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Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

Definitely texture. Especially learning that each cut or type of meat reacts differently in similar conditions.
Pit Beeatch for Team Munchkin
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Old 01-28-2010, 05:38 PM   #5
Desert Dweller
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Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...

For the masses

Hardest for me is the process of Mastering Rubs, Glazes, etc...
Bo Compton in Mesa, AZ, KCBS CBJ
Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum
18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings
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Old 01-28-2010, 06:00 PM   #6
somebody shut me the fark up.

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Join Date: 06-26-09
Location: sAn leAnDRo, CA

I am just picking with my eyes closed now.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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Old 01-28-2010, 06:03 PM   #7
somebody shut me the fark up.

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Join Date: 06-26-09
Location: sAn leAnDRo, CA

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.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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Old 01-28-2010, 06:16 PM   #8
Jay Bird
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Join Date: 08-03-09
Location: Gig Harbor, WA

Surveys so far.

1. For the masses
4.Texture & moisture
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Old 01-28-2010, 06:30 PM   #9
Rich Parker
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Location: Grand Rapids, MI

Elements of taste always amaze me.
WSM, UDS, Deep South Medium, and Deep South Junior GC - iBQ'n BBQ Team co-owner TheBBQSuperstore.com sponsored by Deep South Smokers
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Old 01-28-2010, 06:58 PM   #10
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Join Date: 09-17-05
Location: Mooresville, NC

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..
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Old 01-28-2010, 07:50 PM   #11
Babbling Farker

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Join Date: 08-31-09
Location: Antioch, CA

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)
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