MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 08-03-2012, 10:04 AM   #1
MeatyOakerSmoker
is One Chatty Farker

 
Join Date: 11-15-10
Location: NJ
Default What is APL talking about?!?!

Hello

I was reading this Adam Perry Lang recipe (please excuse the fact that it's on a Rachel Ray website) when I got to this line:
Quote:
And, if the crust is cooking too quickly, you can move the grilling surface farther from the fire (see the techniques described in High and Slow, page 5.
High and Slow? What's he talking about? I tried to find a book by that name or anything at all and nothing came up on Google. So naturally I came to the brethren's help.

Thanks
Sam
__________________
18.5" WSM (Model #2820)
UDS
La Caja China
COS - Oklahoma Joe Highlander
Lang 48 Patio
Grilla Silverbac Original
Formerly known as IbrahimSS
MeatyOakerSmoker is online now   Reply With Quote




Old 08-03-2012, 10:19 AM   #2
Pitmaster T
Babbling Farker
 
Pitmaster T's Avatar
 
Join Date: 04-03-11
Location: Texas
Default

That would mean raising the grill higher, thus farther from the heat, thus slower.
__________________
Popdaddy Survives Harvey Flood - Barely.

Edict.

Certified KCBS Judge

Sauna girl, oh Sauna Girl, where once there was a world, for one breathe shining moment who was known as................... Sauna Girl
Pitmaster T is offline   Reply With Quote


Old 08-03-2012, 11:13 AM   #3
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Default

The technique is explain in his new book Charred & Scruffed.

You can see it here:


__________________
Larry

I am no longer captious...so bite me Shane.

The best way to reach me is with email: larry@larrygaian.com
BBQ Grail is offline   Reply With Quote


Old 08-03-2012, 11:32 AM   #4
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

That technique is very close to what I was taught for Santa Maria tri-tip, cooking over direct fire but, much higher than most folks think. It works great.


And who, other than me, would kill for one of those bones?
__________________
[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]
landarc is offline   Reply With Quote


Thanks from:--->
Old 08-03-2012, 11:51 AM   #5
PitRow
Full Fledged Farker
 
PitRow's Avatar
 
Join Date: 03-31-11
Location: Oregon
Default

Really? Beating a rib roast with a baseball bat until it looks like it's been run over by a dump truck? No thanks.
__________________
Mike
Char-Broil Bandera | A-Maze-n smoker | Weber 18.5" OTS
My Blog: Life In Pit Row
PitRow is offline   Reply With Quote


Old 08-03-2012, 12:42 PM   #6
MeatyOakerSmoker
is One Chatty Farker

 
Join Date: 11-15-10
Location: NJ
Default

Quote:
Originally Posted by landarc View Post
And who, other than me, would kill for one of those bones?
Me! Me! I would... but I'm like Jimmy I don't want it cooked...

Thanks for the replies... I don't see how I can achieve this "high" thing on my 22.5" Weber grill This guy is cooking on some sort of monster grill.
__________________
18.5" WSM (Model #2820)
UDS
La Caja China
COS - Oklahoma Joe Highlander
Lang 48 Patio
Grilla Silverbac Original
Formerly known as IbrahimSS
MeatyOakerSmoker is online now   Reply With Quote


Old 08-03-2012, 01:25 PM   #7
jasonjax
Babbling Farker

 
jasonjax's Avatar
 
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
Default

Quote:
Originally Posted by PitRow View Post
Really? Beating a rib roast with a baseball bat until it looks like it's been run over by a dump truck? No thanks.

Actually, I'm kind of curous to try that now. I am wondering if that intense of a smac-down on a good piece of beef would cause some extra cellular/tissue break down thus making it more tender. Very interesting.
jasonjax is offline   Reply With Quote


Old 08-03-2012, 01:31 PM   #8
42BBQ
is One Chatty Farker
 
Join Date: 06-26-10
Location: Manheim, PA
Default

I've tried his recipes, eaten in his restaurant, and personally seen the trophies (like first place pork American Royal Invitational). If APL says beat the heII out a giant piece of beef before cooking, I say why not try it lol
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-
42BBQ is offline   Reply With Quote


Old 08-03-2012, 01:32 PM   #9
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Quote:
Originally Posted by IbrahimSS View Post
Me! Me! I would... but I'm like Jimmy I don't want it cooked...

Thanks for the replies... I don't see how I can achieve this "high" thing on my 22.5" Weber grill This guy is cooking on some sort of monster grill.
Nothing you can't make, using a second grate, maybe from a Smokey Joe, some threaded rods and a few big washers and nuts. I see it as totally doable.
__________________
[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]
landarc is offline   Reply With Quote


Old 08-03-2012, 01:39 PM   #10
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

I used to cook high and slow all the time in my younger, wilder days.
__________________
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.
bigabyte is offline   Reply With Quote


Old 08-03-2012, 01:52 PM   #11
jasonjax
Babbling Farker

 
jasonjax's Avatar
 
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
Default

Quote:
Originally Posted by bigabyte View Post
I used to cook high and slow all the time in my younger, wilder days.
Good one! Thank God beer is legal is all I can say.
jasonjax is offline   Reply With Quote


Old 08-03-2012, 03:45 PM   #12
Pitmaster T
Babbling Farker
 
Pitmaster T's Avatar
 
Join Date: 04-03-11
Location: Texas
Default

High is and slow is also a technique for poozling a poozle.
__________________
Popdaddy Survives Harvey Flood - Barely.

Edict.

Certified KCBS Judge

Sauna girl, oh Sauna Girl, where once there was a world, for one breathe shining moment who was known as................... Sauna Girl
Pitmaster T is offline   Reply With Quote


Old 08-03-2012, 03:46 PM   #13
5string
is one Smokin' Farker
 
5string's Avatar
 
Join Date: 07-05-12
Location: Geezerville, North Carolfornia
Default

Easily done on a Santa Maria type grill.
__________________
PitBoss & Dishwasher, Smokin' Geezers Grill Team & Gumbo Krewe KCBS CBJ, CTC, CBBQA, ECV
5string is offline   Reply With Quote


Old 08-03-2012, 03:50 PM   #14
MeatyOakerSmoker
is One Chatty Farker

 
Join Date: 11-15-10
Location: NJ
Default

Quote:
Originally Posted by 5string View Post
Easily done on a Santa Maria type grill.
Do you want my wife to kill me?!? Don't put ideas in my head!
__________________
18.5" WSM (Model #2820)
UDS
La Caja China
COS - Oklahoma Joe Highlander
Lang 48 Patio
Grilla Silverbac Original
Formerly known as IbrahimSS
MeatyOakerSmoker is online now   Reply With Quote


Old 08-03-2012, 03:55 PM   #15
SchatzSea
On the road to being a farker

 
Join Date: 05-01-12
Location: Lee's Summit, MO
Default

Quote:
Originally Posted by landarc View Post
Nothing you can't make, using a second grate, maybe from a Smokey Joe, some threaded rods and a few big washers and nuts. I see it as totally doable.
6 bricks (3 per side) and an extra grate and you're running' "high" on a Weber kettle - APL rocks!

Sent from my Incredible (2) Droid....Tech rocks when it works!
__________________
[FONT=Magneto][FONT=Comic Sans MS][SIZE=3][B]En Fuego BBQ[/B][/SIZE][/FONT][/FONT][INDENT][FONT=Arial][COLOR=dimgray][I]The Swashbucklers of Swine...[/I][I]Raiders of Ribs...Buccaneers of Brisket...Pillagers [/I][I]of Poultry...Marauders of Mutton...it's the Dred Pirate SchatzSea and Qrew from the mythical Isla del Fuego![/I][/COLOR][/FONT]

[I][FONT=Arial][COLOR=dimgray]The Qrew -- Smokin’ Hot Wife, Two Smokin’ Little Monkeys, and Two Hot Digity Dogs[/COLOR][/FONT][/I]

[I][FONT=Arial][COLOR=dimgray]"Hello. My name is Inigo Pork-toya. You grilled my father. Prepare to fry."[/COLOR][/FONT][/I]
[/INDENT]__________________
SchatzSea is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:41 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts