D
Dave Russell
Guest
Mornin'!
Well, I was reading a post describing super moist and tender pork butt, smoked (and later foiled) in a pan at 350. IT GOT ME TO THINKIN':idea:, but let me say this first: I know a lot of you guys do this, and if you're cooking for judges and you think that's how you'll win....by all means:clap2:....
I was thinking though, Do us bbq-ers tend to cook for ourselves (or judges), OR, do we think about who all's gonna being eating it?:bored: Hold on.... I'll give one example of what I mean, related to the panned and foiled butt:
In the last month, I heard two different people at different times describe someone's bbq as being "greasy", one saying it upset her stomach. You see, I'm worried about my bbq turning out really moist, and some poor soul sees it glisten and worries about how their tummy will fill later onray:....
Anyway, I'm just wondering if we really take the folks that end up eating our 'q into account.
Another example is spice and sugar levels in our sauce. I love sweet ribs and hot sauces as much as anybody, but not everybody does. I guess that's a no-brainer, but I guess what I'm getting at is that I'm thinking that the crowd-pleasing 'Q won't necessarily be the big hit with the KCBS-sanctioned judges. No offense, but am I right or wrong? Any thoughts? I know, some are thinking "no brainer", but anyway...
Anybody got any other things we might fail to consider? For instance, a judge might not care, but I know for a fact that most folks don't find meteor-like barbequed pork butts very appetising.:shock:
Later, I'll share about a 50 year old bbq joint here in middle TN with a really unique cooking method. I got to warn you though, it might make all you "hi-temp pan and foilers" think twice.:wink: Folks love their 'q, but most bbq-ers will have complete and utter disdain for their method. The taste buds don't care, though.
Thanks for readin'!:-D
Dave
wsm, otg, ots, wsj, uds, char-griller w/sfb
Well, I was reading a post describing super moist and tender pork butt, smoked (and later foiled) in a pan at 350. IT GOT ME TO THINKIN':idea:, but let me say this first: I know a lot of you guys do this, and if you're cooking for judges and you think that's how you'll win....by all means:clap2:....
I was thinking though, Do us bbq-ers tend to cook for ourselves (or judges), OR, do we think about who all's gonna being eating it?:bored: Hold on.... I'll give one example of what I mean, related to the panned and foiled butt:
In the last month, I heard two different people at different times describe someone's bbq as being "greasy", one saying it upset her stomach. You see, I'm worried about my bbq turning out really moist, and some poor soul sees it glisten and worries about how their tummy will fill later onray:....
Anyway, I'm just wondering if we really take the folks that end up eating our 'q into account.
Another example is spice and sugar levels in our sauce. I love sweet ribs and hot sauces as much as anybody, but not everybody does. I guess that's a no-brainer, but I guess what I'm getting at is that I'm thinking that the crowd-pleasing 'Q won't necessarily be the big hit with the KCBS-sanctioned judges. No offense, but am I right or wrong? Any thoughts? I know, some are thinking "no brainer", but anyway...
Anybody got any other things we might fail to consider? For instance, a judge might not care, but I know for a fact that most folks don't find meteor-like barbequed pork butts very appetising.:shock:
Later, I'll share about a 50 year old bbq joint here in middle TN with a really unique cooking method. I got to warn you though, it might make all you "hi-temp pan and foilers" think twice.:wink: Folks love their 'q, but most bbq-ers will have complete and utter disdain for their method. The taste buds don't care, though.
Thanks for readin'!:-D
Dave
wsm, otg, ots, wsj, uds, char-griller w/sfb