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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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05-18-2019, 04:32 PM | #46 |
is one Smokin' Farker
Join Date: 05-16-18
Location: Bronx NY
Name/Nickname : T.J.
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I bought the class. I’ll update once I finish it.
Sent from my iPhone using Tapatalk
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Stumps XL Baby, PKTX, Weber Kettle 26, MAK 1 Star General, Gateway 30 |
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05-18-2019, 04:57 PM | #47 | |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
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It starts off a little slow then the info starts to pile on. When you get done watching the brisket segment, you're going to feel like you're a BBQ God and will want to fire up the pit. |
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Thanks from: ---> |
05-18-2019, 05:34 PM | #48 |
is one Smokin' Farker
Join Date: 01-28-16
Location: Ann Arbor (but still a Buckeye fan)
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AND the Master Class app is pretty sweet. Able to watch anywhere.
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PK Original Weber Smokey Mtn 18.5" Humphrey's Battle Box Shirley 24 x 42 Straight Back |
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05-18-2019, 08:09 PM | #49 |
is One Chatty Farker
Join Date: 01-19-18
Location: Oklahoma City
Name/Nickname : A man named Lynn
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05-18-2019, 08:26 PM | #50 |
Full Fledged Farker
Join Date: 12-02-11
Location: chicago, illinois
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I bought it too. There’s an app so you can watch on most mobile devices.
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05-19-2019, 11:51 AM | #51 |
Full Fledged Farker
Join Date: 12-02-11
Location: chicago, illinois
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So I finished up to the brisket trim and I have to say the series up to this point is worthwhile. He does a really good job explaining the why of what he is doing and what he’s trying to accomplish. He comes across very unassuming and without any ego. You genuinely get he is giving you everything he knows and not trying to sell you something. I also like the fact this is not geared to the competition cook. No radical trims or injections or over the top seasonings. I’m happy I signed up for it.
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Thanks from:---> |
05-19-2019, 12:09 PM | #52 | |
On the road to being a farker
Join Date: 05-13-13
Location: Hacienda Heights, Ca
Name/Nickname : Smokin' Chemtrails
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Quote:
Sent from my Pixel XL using Tapatalk
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Cooking on a Mak 1 Star General, Pit Barrel Cooker, and a Weber 22" |
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05-20-2019, 08:19 PM | #53 |
is One Chatty Farker
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
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I'm actually pretty tempted here...anymore reviews? For those who have watched the whole series do you feel like the tips / tricks are going to enhance your briskets?
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Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS |
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05-21-2019, 06:19 AM | #54 |
Knows what a fatty is.
Join Date: 12-21-13
Location: Columbus OH
Name/Nickname : Gunman9
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I bought it as well. I made a pork butt exactly as he did last night... though I cooked mine similar to what he stated there is a technique he uses on almost all his cooks that makes a big difference in the end product in my opinion... also I have never put just straight S&P&P on a pork butt but dang was it tasty with some Carolina vinegar sauce and coke slaw! I will say for the money the class is worth it and you own it for life and can even download the whole class.
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1 members found this post helpful. |
05-21-2019, 10:52 AM | #55 | |
Full Fledged Farker
Join Date: 03-04-18
Location: DeRidder, LA
Name/Nickname : Brad
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Instagram & Facebook: @bigthicketbbq So it goes - Vonnegut |
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05-21-2019, 02:42 PM | #56 |
On the road to being a farker
Join Date: 09-06-13
Location: Minneapolis, MN
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For those debating on spending the money, here is a nice little write up on the videos from Texas Monthly. https://www.texasmonthly.com/bbq/aar...s-in-barbecue/
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Assassin28, Shirley Fabrication 24x65 RF-SOLD |
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Thanks from:---> |
05-21-2019, 03:10 PM | #57 | |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
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No mention of any sauce on pulled pork. Just S&P. He sticks with his "I just use S&P on everything" story and a little Hungarian paprika on the pork butt. |
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05-21-2019, 03:31 PM | #58 | |
Take a breath!
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
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Quote:
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WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed) KCBS Certified Judge Member KCBS & GLBBQA Competition BBQ Cook !!!Welcome to the BBQ REVIVAL!!! |
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05-21-2019, 04:20 PM | #59 |
Full Fledged Farker
Join Date: 12-02-11
Location: chicago, illinois
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He does make up a bbq sauce in the video and the recipe is given but it is for his ribs. I don’t know if it is the same as what is for the pulled pork. Will have to go back and watch.
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05-21-2019, 07:04 PM | #60 |
Full Fledged Farker
Join Date: 08-24-08
Location: Madison, WI
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If your a fan of Aaron and his cooking, I think you’ll be more than happy with it. I took the most away from the brisket trimming and slicing section. It’s just good stuff. He talks a little bit about meat selection, which I think is also valuable. I think for most people, the easiest way to improve their brisket, is to find a consistent source of high quality beef.
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http://www.ironsidesmokers.com Ironside Smokers BBQ team Insulated vertical smoker 34" x 72" Custom Build "Slag" |
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Thanks from: ---> |
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