Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
07-15-2013, 11:23 PM | #16 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
|
As a back yard BBQ guy and using temps to make my living, I'm all over the fire control gig. All everyone is trying to do is to maintain a constant temp for the best possible product. When it goes wrong, how quickly can it be corrected? Neat stuff!
__________________
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 |
|
07-15-2013, 11:30 PM | #17 | |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
|
Quote:
Bwahahahaha, so true.
__________________
[B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B] |
|
|
07-15-2013, 11:54 PM | #18 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
|
Well I know that I'll probably get some hate mail for this post but here goes nothin'! I remember one episode last year with Bubba Q from Georgia was competing with a brand new gravity fed cooker and when he discovered that he had forgotten to bring his Guru he panicked because without it he had no way to get his pit up to temp.. Finally his teammate, (and wife) had the idea of putting coals directly in the insulated cabinet with the meat. Well not only did her idea save the day, but they actually won the competition! I guess on that day we found out who the pitmaster is in that family! I always thought that it would be cool if there were a different circuit that allowed only old school stick burners, no insulated smokers, Eggs, or any other "set it and forget it" cookers and no Gurus or Stokers. Also there would be no Waygu meats and no commercial injections. I think that we would get to see some true "pit masters" get an even playing field to show what they're really made of. It also wouldn't be about the sauce or glaze on the meat or the amount of parsley that is meticulously stuffed into a Styrofoam box but the quality of the MEAT itself! Let's see the teams take a choice brisket and turn it into a finished product that would make a prime rib pale in comparison. It's been many years since I went to a competition and it looks to me like it's gotten away from being about the BBQ and instead it's become about the gimmicks, gadgets and show! I watch guys on Pitmasters injecting a Waygu brisket with stuff that changes the very structure of the meat into something that it was never intended to be and I'm reminded of Lance Armstrong shooting up before the big race and getting an unfair advantage over the other competitors, which brings me to one more observation. There are a lot of amazing BBQ cooks I've known who will never stand a chance of competing today because they don't have an insulated cooker controlled with a Guru to cook a juiced up Waygu brisket! I think that we just need to get back to what Q is all about and that is a pit master taking a tough, fatty piece of meat that would otherwise be ground into hamburger or sausage and making something succulent and delicious out of it.
__________________
[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
|
Thanks from: ---> | bbq ron, BigDW, billygbob, Blanton, ButtBurner, charlie d, CharredApron, code3rrt, columbia1, dadsr4, Don Marco, frognot, Georgiaboy98, Haastyle, Happy Hapgood, ICTBBQ, IrondeQuer, kw, letdasmokeroll, luke duke, N8man, nucornhusker, Packmanjim, Smokeat, SurrealOne, Swine Spectator, TalonBrew, trufunk, va_connoisseur, westy |
07-16-2013, 12:10 AM | #19 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
|
Hate mail? Oldbill you may be my new best friend. I couldn't agree more and would love to see something like that in competition.
__________________
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
|
Thanks from:---> |
07-16-2013, 12:21 AM | #20 |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
|
oldbill I was thinking pretty much the same thing, well said.
__________________
Rick |
|
07-16-2013, 02:57 AM | #21 |
Is lookin for wood to cook with.
Join Date: 06-25-13
Location: Raceland, Kentucky
|
Well said oldbill :) couldn't agree more!!! and BTW whats next, automatic rub and sauce makers to go with automatic cookers?
__________________
Making smiles one rib at a time....... |
|
07-16-2013, 03:03 AM | #22 |
Is lookin for wood to cook with.
Join Date: 06-25-13
Location: Raceland, Kentucky
|
Barbecue (also barbeque, BBQ and barbie) is a method and apparatus for char grilling food in the hot smoke of a wood fire, usually charcoal fueled. In the United States, to grill is to cook in this manner quickly, while barbecue is typically a much slower method utilizing less heat than grilling, attended to over an extended period of several hours.
Does propane and wood pellets fit the defitintion of Q......
__________________
Making smiles one rib at a time....... |
|
07-16-2013, 03:14 AM | #23 |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
|
[quote=plush2426;2553242]Barbecue (also barbeque, BBQ and barbie) is a method and apparatus for char grilling food in the hot smoke of a wood fire, usually charcoal fueled. In the United States, to grill is to cook in this manner quickly, while barbecue is typically a much slower method utilizing less heat than grilling, attended to over an extended period of several hours.
Nevermind
__________________
Rick |
|
07-16-2013, 03:20 AM | #24 | |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
|
Quote:
__________________
Rick |
|
|
07-16-2013, 05:37 AM | #25 |
is One Chatty Farker
Join Date: 04-08-10
Location: Elk Creek, KY
|
I have a Jambo and Backwoods and while they are completely different concepts in making BBQ, it still comes down to fire management in producing good results. They both require proper control just done in different ways. Both have there good points and bad points. It takes more skill with a stick burner, but in a different way. Mastering good BBQ on a stick burner is an art. Mastering good BBQ on a "set and forget" cooker is more of a science.
|
|
07-16-2013, 06:56 AM | #26 |
Full Fledged Farker
Join Date: 06-25-13
Location: Augusta, Georgia
Name/Nickname : Scott
|
I'm with you Oldbill I think comps should be done simpler! leave the other hi-tech stuff for the backyard guys!(like me) I use electric but I'm not competing!
__________________
GO DAWGS!!! UDS, Weber Kettle, Weber Gasser ,"ON FIRE" Thermapen |
|
07-16-2013, 07:01 AM | #27 |
is one Smokin' Farker
Join Date: 07-05-12
Location: Geezerville, North Carolfornia
|
It's kind of like using a GPS vs knowing how to read a map or just read the road signs. Both will get you there but when the electronics fail or send you in the wrong direction (like ALL GPSs will do) you need to know how to navigate. Fire management is a basic skill that is absolutely necessary to cook consistantly. Electronics are a helpful tool but I don't rely on them to do my job for me.
__________________
PitBoss & Dishwasher, Smokin' Geezers Grill Team & Gumbo Krewe KCBS CBJ, CTC, CBBQA, ECV |
|
07-16-2013, 07:06 AM | #28 | |
is one Smokin' Farker
Join Date: 08-24-11
Location: Lansing KS
|
Quote:
. . . and then the fight started!
__________________
LRG & Mini BGE , super fast Kansas State purple Thermopen! |
|
|
07-16-2013, 07:37 AM | #29 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
|
I like oldbill's ideas 'cause that's the way I cook and the way I like BBQ to taste but I don't mind any of the hardware or gadgets somebody uses to cook with. In the end it's how good the BBQ tastes and that's a very subjective thing. Personally, I like my uninsulated RF stickburner, but I've had some pretty darn good BBQ (by my definition of good) from a pretty wide range of pits. I like oldbill's notion of comps showing off old school styles and would take it a step further: go back to "regular" meat products. For example if you are gonna have chicken in a comp; make it a bone-in whole or 1/2 bird cook. But hey, that's just my $0.02.
__________________
I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
|
07-16-2013, 07:45 AM | #30 | |
Knows what a fatty is.
Join Date: 06-11-13
Location: VA
|
Quote:
Its completely up to the three cooks to win on their own merits without any added drama (apart from strategic commercial breaks :)) |
|
|
Thread Tools | |
|
|