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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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06-26-2012, 11:16 AM | #16 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Thanks for posting this, Chris!
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06-26-2012, 11:24 AM | #17 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Chris I have not read all of the post yet, it may have already been discussed. Your very first experiment Here states, "White Cane, granulated (C&H) - Tasted kinda hammy. Very good, not burnt at all."
Now I wonder if all those threads referring to usually what is ribs or pork, having a hammy taste and most of the time they were left overnight with the rub on, giving it time to soak in. Do you think this may be some of the problem? Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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Thanks from:---> |
06-26-2012, 11:34 AM | #18 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
If you stop to think, it makes perfect sense. What is ham, and why does it taste hammy? It is the salt cured into the pork that at a minimum does this. Sweet hams also have sugar soaked into the meat adding that flavor. Smoking ribs, which are pretty thin, results in meat that has as much smoke ring meat as regular meat, if not more. That smoke ring is pink because the meat was cured by nitrates formed by smoke particulates bonding with water molecules on the meat, actually curing the meat just like if you used Tender quick or another curing salt. Thus...ham. Having too much salt, and even sugar in the meat of your ribs when you smoke them can only produce the flavor of salted, sweetened, cured pork...in other words ham.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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06-26-2012, 11:56 AM | #19 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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You're the man Chris, even if it is all your fault.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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06-26-2012, 12:30 PM | #20 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Biggie, with a non-rant, actual, "quality" post.
These times they are a changin'. Foil hats on everyone!! All kidding aside, that is a wealth of information, Biggs! |
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06-26-2012, 01:37 PM | #21 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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WOW awesome post Cant wait to go home and finish it Thanks
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06-26-2012, 01:50 PM | #22 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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06-26-2012, 01:52 PM | #23 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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if Guerry could cook he would volunteer to do it. I suspect he can't cook, but, will claim he is too busy to do the work.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-26-2012, 02:05 PM | #24 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Meh. I would cook, but I don't want to mess up my nail polish.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-26-2012, 02:24 PM | #25 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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With regard to the hammy flavor, my thought was that this was primarily a function of the smoke (and for exactly reasons you discuss above). I can make hammy ribs anytime I want in my offset (not nasty creosote, but hammy, and I'm talking tasty hammy ). My rubs had little or no sugar in them, but they did include salt and smoke . I can't seem to make hammy ribs in the Oval. The one difference is the smoke.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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Thanks from:---> |
06-26-2012, 02:43 PM | #26 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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That's some impressive research. Nicely done.
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06-26-2012, 03:02 PM | #27 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I did not expect that
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-26-2012, 06:49 PM | #28 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Thanks Donnie... I mean Chris.
Actually it is helpful. I really enjoy the mad scientist threads. Please keep it up.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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06-26-2012, 08:24 PM | #29 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Great post Chris!! Thanks for the links too!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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06-26-2012, 09:45 PM | #30 |
Full Fledged Farker
Join Date: 03-30-12
Location: Altoona Ia.
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.Thank you for the GREAT INFO. I WILL Copy this & cherish it for life!!!
That there is true brethernship!!! Thank you again. You are a true and wonderful MAD SCIENTIST
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Burning Ingredients, Foil Hat Rub, rub, Rub Ingredients |
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