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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.


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Unread 06-26-2011, 04:28 PM   #61
nic
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Quote:
Originally Posted by 1_T_Scot View Post
I thought it was the Crock pot/liquid smoke. Dang.
I completely agree. Its shocking how many restaurants that really should know better get on TV and try to pass that off as BBQ.
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Unread 06-26-2011, 05:40 PM   #62
SmokinAussie
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Aaaaaand BACON! You gotta have a temp probe for bacon

Cheers!

Bill
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Unread 06-26-2011, 06:59 PM   #63
Pitmaster T
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LOL aussie LOL
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Unread 06-26-2011, 07:54 PM   #64
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You'll remember me as BBQFANS, having read your threads and as oldschoolbbq ranting about keeping the lid closed,and leaving it closed! I don't profess to be a professional nor do I think my way is best...just that when I Smoke , I do it like the old Black men did when I was young.
You'll know what I'm saying(Funky),get down and ready to cook,and get a hold on your equipment(know it).
Put your meat in their 'sauna' and let them go.Keep them happy by leaving them alone!
When I do a lot of meat at one time,I do like kinds, in the heat they need to be and shut my trap.There's no-one inthere that's gonna steal it, and any Critter wanting "Que" that bad;might be good eats himself!
Point-put meat in the Smoker and LEAVE IT ALONE. Why?
Here's the reason: You create your heat,getting it to cooking temp. and add the meat. Then 10min. later you think,I better check it...WHY?
As you cook, there is a little Atmosphere created in the cooking chamber. This is caused by the heat from your source,which causes pressure(basic Physics),this then heats the meat and the pressure keeps moisture in,that which does come out of the meat , evaporates on the metal of your cooker creating a moist atmosphere.Left alone, the pressures will equal and the moisture in the meat will remain intact.
Also by leaving your lid shut,you get a better Bark and the point will almost fall off the Flat.
Keep doing what you are doing and have fun...

SZtan aka oldschoolbbq
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Unread 06-26-2011, 08:17 PM   #65
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now that was a great read frm beginnging to end. rookie myself i totally agree. temp time is ONLY an indicator. some only read what they want then can'nt understand why their stuff was not so good. trial and error is a very good teacher specially when it costs u dollars. some are skilled enough to know by smell noise it makes look. till i get that down my go to is probe melted butta it should b good 2 go. and everything is diff frm ribs shrink factor bend to briskies and shoulders probe. no set time or temp
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Unread 06-26-2011, 10:39 PM   #66
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Mrs Porkchop just casually inquired what I'm reading and I reactively answered "an interesting discussion about how these guys probe their butts" ...I may have some 'splaining to do.
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Unread 06-27-2011, 10:52 AM   #67
Pitmaster T
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Quote:
Originally Posted by Oldschoolbbq View Post

As you cook, there is a little Atmosphere created in the cooking chamber. This is caused by the heat from your source,which causes pressure(basic Physics),this then heats the meat and the pressure keeps moisture in,that which does come out of the meat , evaporates on the metal of your cooker creating a moist atmosphere.Left alone, the pressures will equal and the moisture in the meat will remain intact.
Also by leaving your lid shut,you get a better Bark and the point will almost fall off the Flat.
Keep doing what you are doing and have fun...

SZtan aka oldschoolbbq
Good thought. thanks for adding to the discussion buddy!
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