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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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07-16-2013, 11:31 AM | #46 |
On the road to being a farker
Join Date: 01-16-13
Location: Tallahassee, FL
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Oldbill said,
"This is all just stuff that I think about after having too many beers and too much time on my hands!" Well I think of stuff like that too, but can't every remember what it was!! Never really thought of the power issue tho, but living in Florida you have to know how to cook without power because of hurricanes and there's nothing better then the smell of bacon in the outdoors!! |
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07-16-2013, 11:43 AM | #47 |
is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
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PBC---Weber Kettle |
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07-16-2013, 01:36 PM | #48 |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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Ok, I'm about to start real trouble now! Foiling is only needed to rush the cooking process. If you cook low and slow (220-225), my experience has been that the meats are tender and juicy. When you cook hot and fast, the meats dry out very quickly, and if you don't foil, your ribs will be jerky, and you pork will be pulled leather. This is why I am getting away from foiling, because I want to produce quality, tender, juicy BBQ without it. From what I have learned so far... this takes skill and patience, and I plan to do it that way from now on.
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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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07-16-2013, 01:59 PM | #49 | |
is one Smokin' Farker
Join Date: 03-29-10
Location: Buffalo, NY
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Seriously tho, when someone asks me about the difference between real slow smoked bbq and a crockpot full of overcooked, disintegrated meat that's been soaking in cheap sauce all day, i compare it to pizza. I tell them to think of the best pizza they've ever had, compare it to a mass produced microwavable saucer of garbage and see which one they'd d choose.
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2 UDS: Sean "Puffy" Coals & Tupork, 275g oil tank smoker: Piggy Smokes, in progress |
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07-16-2013, 02:52 PM | #50 | |
is One Chatty Farker
Join Date: 07-05-11
Location: Pierre, SD
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Last Call Heroes BBQ - Outlaw Smokers - Gateway Drums |
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07-16-2013, 03:17 PM | #51 | |
Full Fledged Farker
Join Date: 06-03-13
Location: Maiden NC
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07-16-2013, 07:35 PM | #52 | |
Full Fledged Farker
Join Date: 12-15-12
Location: tuckerman,ark
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weber otg, lonestar insulated vertical,backwoods chuby.smoke hollow electric. Weber gasser. And a meat pin from lockhart texas! |
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07-16-2013, 08:08 PM | #53 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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@ Oldbill, The same is true with anything else these days. Bass Fishin' used to be a cane pole and a can of worms. Heck, now I've got a couple of $1000 rod and reels. And Bass rigs can cost more than some Folk's house. Deer hunting used to be string bow. Now it's compound with carbon fiber, sights and all the accessories. It's like follow the money for a better way.
I agree that the equipment should be traditional in a separate BBQ category. That would be most interesting. I too can still find some worms and cut a pole to fish and eat well. Thanks for this post!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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07-16-2013, 09:19 PM | #54 | |
Full Fledged Farker
Join Date: 06-12-13
Location: Northern Michigan
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07-17-2013, 12:52 AM | #55 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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BTW my last brisket was a straight up no wrap brisket and it was cash in the envelope. |
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07-17-2013, 01:00 AM | #56 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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07-17-2013, 06:14 AM | #57 | |||
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Ron is correct - in PA there's a yearly competition in April called 'Go Naked BBQ'; where any electronically controlled device OR propane (weedburner) is not allowed. The only exception is a Thermapen/Maverick temp thermometer. http://www.bbq-brethren.com/forum/sh...d.php?t=153770 http://www.bbq-brethren.com/forum/sh...d.php?t=123940 http://www.bbq-brethren.com/forum/sh...ad.php?t=98395
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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07-17-2013, 08:55 AM | #58 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Yeah, we've done it both ways too. We used to cook on a CTO which has an electric thermostatically controlled fan. By the current rules (as Ron_L said) the thing that's the same is that the heat and fuel sources have to come from FIRE, be it from wood pellets burning, charcoal burning or a coal bed and burning wood logs. Current rules do allow electronic maintenance of that fire and corresponding cooker temperatures, but the fuel and heat still must ultimately come from the fire itself, not another fuel like electric elements or burning gas or propane.
It's all relative really. So if you take electronic assistance away, then can a guy use a bellows and pump air manually into the coal bed of a Backwoods? What if he rigged up some kind of fan with a counterweight and springs or a crank that would drive itself without electronics? THEN is that OK? In the end, all he's doing is putting oxygen to the (still same) fuel source. Stick burners keep getting more and more efficient (Sniper, Jambo, Peoria are a few examples of high performing stick burners). Is it "fair" for one guy to be able to use a Jambo that can cook at 300 for 6 hours on as many pieces of wood vs a homemade monster that requires a rick of wood to get through a comp? It's not about "fair". It's about what a cook is willing to spend on the tools he prefers to get the job done, using the currently allowed fuel source as best as he can within the rules. BBQ is and always will be what it always been.....food cooked at relatively lower temps over fire and smoke. COMPETITION BBQ has and will continue to evolve.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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07-17-2013, 02:46 PM | #59 | |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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07-17-2013, 04:28 PM | #60 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
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Thus for in my experience I used a Charcoal/wood chunk burner, a pellet cooker, and now a pretty solid off-set wood burner I love the BBQ from my stick burner. But I also find very little difference using my pellet cook as long as I set it for an hour of "SMOKE" before moving the temp up.
It is more about the Pitmaster and less so the pit but a high quality pit of which ever preference will make an impact for sure.
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Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL] |
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