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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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12-04-2017, 07:51 PM | #31 | ||||
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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I cant do brisket in the oven because my oven is ±15 degrees, not as tight as the uds, AND it doesnt give a smoke ring or a bark, both of which I like also, the best beef short ribs I ever had were BRAISED in a brown french sauce(veloute?) and served with Gratin Dauphinois and a zesty Gremolata so ... Quote:
I told a coworker that if I didnt keep it I would offer it to him at my cost. He will likely find a reason to not buy it, at which point I will offer it for sale on CL and maybe even sell it for a couple bucks more than I bought it for. |
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12-04-2017, 07:52 PM | #32 |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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12-04-2017, 07:57 PM | #33 | ||||
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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the cops just knocked on my door and asked to see my texas man card! :D
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12-04-2017, 07:59 PM | #34 | |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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very true. |
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12-04-2017, 08:07 PM | #35 |
Full Fledged Farker
Join Date: 07-30-15
Location: Omaha
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I love cooking on my stick burner. I love the early mornings getting my fire started and sipping a cup of good coffee while the sun comes up. I love tending the fire and the smell of thin blue hickory smoke.
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Peter [B]Laeti vescimur nos subacturis[/B] Cooking with an Oklahoma Joe Longhorn, a Copper Weber Performer Premium and 17" Blackstone portable griddle. |
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12-04-2017, 08:14 PM | #36 | |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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i see two classes of brethren- those who like the process, and those who just like the food. Im in the latter group- plus with young kids there is just not enough time to enjoy the process. |
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12-04-2017, 08:21 PM | #37 | |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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4th group: those who just like to cook on anything. Sent from my SM-G955U using Tapatalk
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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12-04-2017, 08:23 PM | #38 |
is one Smokin' Farker
Join Date: 03-04-17
Location: Minnesota
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I have owned 7 Big Green Eggs in the last 7 years. I don't ever see myself without one. It's a fantastic grill. You literally set it and forget it. Which is awesome but I knew I had to be missing something. I picked up a Shirley stick burner this summer and found exactly what I was missing. Yes it takes way more work than the BGE but the flavor can't be replicated.
I always chuckled when people mentioned that they missed using sticks and stoking a fire. I always thought they couldn't be serious when they said that. I mean who wants to go through all that extra work? I can proudly say I'm one of those people who enjoy the extra work now. It feels like I drive the cook rather than just picking it up when it's done. It's rewarding I guess. That's maybe why I've never bought an automatic transmission vehicle. That's just my personal experience with sticks so far. I can also see why others are opposed to it. Especially being limited with time. The BGE will always be my workhorse but sticks are way more fun and rewarding! |
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12-04-2017, 08:25 PM | #39 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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Second GTR....as Dave Klose said once to me “if you’re not having fun (cooking/smoking) why are you doing it??”......do what you want....personally I like some of it all. I’m in a minority because I don’t like the way an egg cooks. That being said most cooks are on a kettle, use a drum second most.....and I have a WONDERFUL SECOND HAND JAMBO STICKBURNER which I LOVE the best of all but it’s not always time allowable. Use what you like......I will have to say a great and wonderful lady sage convinced me to try a drum...it is incredible in it’s versatility. The kettle is quite possibly the greatest cooking device evahhhh....and the stick burner.....well....it’s getting back to caveman simplicity and the taste IS to this old dinosaur most wonderful...of anything........but again....do what YOU like.....
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude Last edited by lastmajordude; 12-05-2017 at 04:40 PM.. |
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12-04-2017, 08:29 PM | #40 | |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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-Jason I didn't choose D-Canoe life.......... |
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12-04-2017, 08:29 PM | #41 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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I have to say this is an awesome thread! It could have gone very negative but we have this instead.
Sent from my SM-G955U using Tapatalk
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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12-04-2017, 08:29 PM | #42 | |
Full Fledged Farker
Join Date: 07-30-15
Location: Omaha
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I do so enjoy the process. Even cooking inside, I enjoy the long cooks. Spaghetti day at my house starts in the early morning and lasts most of the day
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Peter [B]Laeti vescimur nos subacturis[/B] Cooking with an Oklahoma Joe Longhorn, a Copper Weber Performer Premium and 17" Blackstone portable griddle. |
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12-04-2017, 09:15 PM | #43 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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5th group - same as 4th except No Pellet Poopers or Sous vide.........
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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12-04-2017, 10:21 PM | #44 | |
is One Chatty Farker
Join Date: 02-14-14
Location: Central OH
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Sent from my SM-G950U using Tapatalk
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SDG 26' Concession rig, Weber 22.5" x 3, RecTeq1250, UDS with IQ 110, Shirley Fabrication Cabinet Model 24x60 trailer, LS Grillz Large IVS w/offroad package (on the way), Humphreys Q'bed Pint, Assassin 48 |
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12-04-2017, 10:35 PM | #45 | |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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There are times when running a stick burner is not feasible for me, but it's usually related to the start up and shut down (cooling off time) required as opposed to the level of effort in feeding logs for the cook itself. Stepping outside every 30 to 40 minutes to plop a new log on the fire is hardly time consuming and aside from having to physically leave the house for something (which I wouldn't do with any style of cooker running a live fire anyway) it's hardly more work, especially when the end result is taken into consideration. One of the best things cooking on a stick burner did for me was to break me from the "the entire cook must run at ___ degrees or else it'll be a major fail" mentality...now I generally operate on a 50* +/- window and aim to keep it at a particular median temperature some of the time. I used to be so anal about keeping a cooker at some particular temperature otherwise some catastrophic undesirable end result would occur. But, it never did, I just turned out some really awesome barbecue if I'm somewhere aroundish 265-330*. But most importantly, figure out what works for you and your lifestyle and keep on barbecuing - that's what matters
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Shirley Fab 250g trailer | Primo XL kamado | [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) Last edited by sudsandswine; 12-04-2017 at 10:54 PM.. |
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