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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-17-2013, 12:31 AM | #16 |
Full Fledged Farker
Join Date: 02-15-10
Location: Wylie texas
Name/Nickname : Greg
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only get the hot links at dickeys. brisket is usually dry and flavorless.
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22.5 ots, 26.75 otg, uds, Big Joe in black, 30x84 deluxe Shirley fabrication(sold) |
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07-17-2013, 12:53 AM | #17 |
Knows what a fatty is.
Join Date: 01-24-11
Location: Milwaukee, WI
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We have a place in Milwaukee that is pretty popular for having 'great ribs'. The problem is that they use super lean, non-hormone, etc. pigs. Berkshire. The ribs are like trying to eat a piece of bacon with a bone in the middle. I get the allure and the price, but it really is pork jerky because it is so terribly lean. So, they've done the 'right' thing by locally sourcing, yadda yadda, but the end product is making people think ribs should be like that. Lean and dry.
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What ever happened to the thick coating for that buoy grill? |
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07-17-2013, 07:33 AM | #18 |
Full Fledged Farker
Join Date: 06-06-12
Location: Aurora, Mo
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I thought I didn't like BBQ, until I started cooking my own. I've never been in a BBQ restaurant that was more than barely passable. That includes the one in my hometown that is an area favorite and award winner.
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22.5 OTG(AU), SJG Mini, SJ X 2, Three wheeler SJ, WGA, modded Char Griller , Q100 |
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07-17-2013, 07:45 AM | #19 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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~Ren~ Fat Kids Club Founding Member |
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07-17-2013, 08:00 AM | #20 |
On the road to being a farker
Join Date: 04-25-13
Location: Metro Detroit, MI
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Normally, I'm like my fellow Farkers. I can que it...and it'll be better than what I can buy.
However...as a family of 3 (sometimes 4 when the college boy comes home), we have a Famous Dave's by us. And the Trash Can and 1/2 trash can lid is a pretty good value. You get to sample a little of everything and good portions for all. I know how long it'd take me to make each and every type of meat on that lid... Plus...their jalapeno mac n Cheese is excellent. We have quite a few good BBQ joints within a 20 mile radius...and I always prefer my own que, but sometimes it's nice to not create a mess, not have to prep...and not have to clean up.
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bumsteerbbq.com...BGE XL |
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07-17-2013, 08:41 AM | #21 | ||
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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There is a place called Speed Queen that I have heard mixed reviews from, unfortunately it is in an area that I would not venture to without having a secret service team... Then again if Queen was so good, they would have more locations. Been in business since '56.
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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07-17-2013, 09:33 AM | #22 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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~Ren~ Fat Kids Club Founding Member |
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Thanks from:---> |
07-17-2013, 09:50 AM | #23 | |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Their location is in a very, very, bad area to say the least though.
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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07-17-2013, 09:59 AM | #24 |
Full Fledged Farker
Join Date: 06-06-11
Location: Sacramento, CA
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I went to a BBQ food truck and could not even finish my pulled pork. 50% fat and a sauce that was meant more to burn your mouth than taste good. Damn now I need to make some pulled pork.
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WSM 18, Weber Performer, Smokey Joe, 18 Kettle, Genesis EP-330 (I might have an issue.) |
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07-17-2013, 10:00 AM | #25 | |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
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07-17-2013, 10:05 AM | #26 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Some people will say that the bbq is bad, because it isn't "their bbq" or "their flavor profile" but the bbq is cooked perfectly. Thanks for your clarification though.
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~Ren~ Fat Kids Club Founding Member |
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07-17-2013, 10:11 AM | #27 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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I think that a lotta "bad" places exist because lots of people won't pay the price for "good" BBQ. Good BBQ is time & labor extensive and lots of folks expect fast food prices for everything nowadays.
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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Thanks from: ---> |
07-17-2013, 10:18 AM | #28 | |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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If you are going into BBQ ONLY because you think you can make some money, then passion for quality is not the highest priority, volume is! The focus becomes how can I get as much money as I can get with as little investment of time and money as possible. This is the formula for average and pitiful BBQ. Also, I question BBQ joints who also "specialize" in other products like seafood for example. Are you a BBQ joint for a fish house? This is not to say that you can't sell other products, but those "other" products should be some sort of periodic special in my opinion, and not a main product. If you are a fish house, sell fish. If you are a BBQ joint, sell BBQ. This is also the reason for mediocre BBQ, the focus is not on the BBQ product, but also on the fish, the chili, and whatever else you are trying to make money with. Conversely, if you are passionate about BBQ, your product, your process, and the satisfaction of your customers are whats important. This implies a totally different approach to business and product preparation. There won't be any compromises to process or customer service because you feel your personal reputation is tied to every bite of BBQ your customers take. This is what makes the difference in my opinion. No cutting of corners, not compromise on meat quality, immaculate food preparation and serving environments, and ZERO tolerance for poor customer service.
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Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
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Thanks from: ---> |
07-17-2013, 10:22 AM | #29 | |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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Quote:
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Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
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07-17-2013, 10:25 AM | #30 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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I'm a rookie Q'er, as of like a month ago, and so far my BBQ tastes better than any BBQ restaurant I've eaten at.
One place's brisket tasted of fish and petrol. The other place had super candy sweet bbq sauce without enough tang or salt. The chicken was dry. I had more of a smoke ring on my pulled pork as well. (Not too much smoke but just the right amount--could barely taste the smoke in the pork they served.)
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18.5" WSM and 22.5" OTG. |
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