Pitmaster T
Babbling Farker
- Joined
- Apr 3, 2011
- Location
- Texas
Popdaddy, Pitmaster T, a place called home and the Barbefunkoramaque Proxy
This is going to piss off more than a few people as I toot my own horn, but a few weeks ago, during a bout with defending my “arguable” and important place in the BBQ world … a world of internet novices looking to turn into masters rather quickly and with even less time and money to master the meat (brisket is about $2.50 a pound average), I managed to see someone wrote “what have you ever done for the BBQ Brethren?” I guess they didn’t know. Answer - Lots.
This is especially interesting as I beat out Aaron Franklin whose videos are better, more focused, new, refreshing, professional and certainly carry with them more credentials (he has been on TV a lot). I am also one page over from Diva Q’s Raspberry Coconut tarts. Both admirable talents Franklin and Diva, but what makes this most interesting a victory, is that the forum responsible for putting me on the top is also the forum that probably has the most hard feelings for me. I have to admit… I am an asshat (on purpose and for effect) so I get a lot of well-deserved flak. But what have I done? Really?
As I spruced up and organized my videos this weekend for the coming onslaught of hits I wondered… what did I do this all for? The person that questioned what I had done for the forum must surely have despised my work so much he failed to read the opening and ending credits. In nearly every video I plug the forum… but why?
I will tell you why - Kell Phelps and the National BBQ News. Kell kicked me out of his forum long ago for uttering “Ebonics” or “Funk Speak” when giving out recipes. It drove one of the moderators crazy… who thought the word “Funk” was actually a dirty word. You see typically when I speak about a technique or recipe I want only those who make the effort and patience to read be rewarded with the tip. My contribution to BBQ is not for those with “haughty eyes” as the BBQ Gods consider that to be the ultimate transgression. Humorous representation as the end all of BBQ is okay but true bone-dense arrogance has no place.
You see I wrote in code to many who wanted to know how I got the results I did. For instance, Tina Turner is paprika, George Clinton is salt, Larry Graham is black pepper and “let it break out on a Cold Sweat for a Boogie Night” meant set in the fridge overnight. For some on that forum in 2007, it was more than they could bear BUT the real transgression was speaking of cooking ribs outside the 3-2-1 method or a brisket cooked hotter than 250. So… I got thrown out with a “speak English in your recipes or else.”
Enter my friend Chris, aka the mad scientist of BBQ (Bigabyte BBQ). He said there was a forum made up of people like me – who got thrown off or left other forums due to similar bouts with inflexibility and lack of humor - and maybe I could find a home there. I did. It’s been a wonderful ride for 7 years and more than a couple of names (I got banned for life on this forum too).
I love the BBQ arts and appreciate BBQBrethren.com allowing me the latitude for 7 years to make my mark on the world of BBQ by popularizing Hot and Fast Techniques for the novice (which have now won a few awards) and letting me stretch my wings and be myself.
When I first started there were of course people who cooked ribs the way I did but the dominant method was very low and very slow. It was also this low and slow death march that alluded mastery for many the novice. Foil was nearly always used in the equation and many forgot the old techniques on how to cook without it. Above all, not everyone was interested in the rather limited BBQ produced that is judged by the cubic inch (BBQ Championships). Today it is not so much the case as much anymore and I appreciate the brethren allowing me to get the word out for all those guys that don’t want to spend 5 grand on a pit and want to get to mastery status sooner and cheaper.
Thanks to those that realized with the release of my Chili Sauce series I was simply playing a role of an asshat and understand why I do. I also wish to thank Phil Rizzardi and the moderators of the BBQ Brethren who tolerated me and got the inside joke or at least kept complete antagonism at bay.
So what did I do it for? The Brethren. I appreciate the pat on the back.
E. Donnie Thomas
The Fabulous Pitmaster T, Valet and Pitmaster for the Late Popdaddy.
Popdaddy’s BBQ Station can be linked here: https://www.youtube.com/user/PopdaddysBBQ
This is going to piss off more than a few people as I toot my own horn, but a few weeks ago, during a bout with defending my “arguable” and important place in the BBQ world … a world of internet novices looking to turn into masters rather quickly and with even less time and money to master the meat (brisket is about $2.50 a pound average), I managed to see someone wrote “what have you ever done for the BBQ Brethren?” I guess they didn’t know. Answer - Lots.
It is an HONOR to receive the Smoke Signals Magazine Prime Select Video Award.
http://issue14.smokesignalsmagazine.com/ See Page Six.
http://issue14.smokesignalsmagazine.com/ See Page Six.
This is especially interesting as I beat out Aaron Franklin whose videos are better, more focused, new, refreshing, professional and certainly carry with them more credentials (he has been on TV a lot). I am also one page over from Diva Q’s Raspberry Coconut tarts. Both admirable talents Franklin and Diva, but what makes this most interesting a victory, is that the forum responsible for putting me on the top is also the forum that probably has the most hard feelings for me. I have to admit… I am an asshat (on purpose and for effect) so I get a lot of well-deserved flak. But what have I done? Really?
As I spruced up and organized my videos this weekend for the coming onslaught of hits I wondered… what did I do this all for? The person that questioned what I had done for the forum must surely have despised my work so much he failed to read the opening and ending credits. In nearly every video I plug the forum… but why?
I will tell you why - Kell Phelps and the National BBQ News. Kell kicked me out of his forum long ago for uttering “Ebonics” or “Funk Speak” when giving out recipes. It drove one of the moderators crazy… who thought the word “Funk” was actually a dirty word. You see typically when I speak about a technique or recipe I want only those who make the effort and patience to read be rewarded with the tip. My contribution to BBQ is not for those with “haughty eyes” as the BBQ Gods consider that to be the ultimate transgression. Humorous representation as the end all of BBQ is okay but true bone-dense arrogance has no place.
You see I wrote in code to many who wanted to know how I got the results I did. For instance, Tina Turner is paprika, George Clinton is salt, Larry Graham is black pepper and “let it break out on a Cold Sweat for a Boogie Night” meant set in the fridge overnight. For some on that forum in 2007, it was more than they could bear BUT the real transgression was speaking of cooking ribs outside the 3-2-1 method or a brisket cooked hotter than 250. So… I got thrown out with a “speak English in your recipes or else.”
Enter my friend Chris, aka the mad scientist of BBQ (Bigabyte BBQ). He said there was a forum made up of people like me – who got thrown off or left other forums due to similar bouts with inflexibility and lack of humor - and maybe I could find a home there. I did. It’s been a wonderful ride for 7 years and more than a couple of names (I got banned for life on this forum too).
I love the BBQ arts and appreciate BBQBrethren.com allowing me the latitude for 7 years to make my mark on the world of BBQ by popularizing Hot and Fast Techniques for the novice (which have now won a few awards) and letting me stretch my wings and be myself.
When I first started there were of course people who cooked ribs the way I did but the dominant method was very low and very slow. It was also this low and slow death march that alluded mastery for many the novice. Foil was nearly always used in the equation and many forgot the old techniques on how to cook without it. Above all, not everyone was interested in the rather limited BBQ produced that is judged by the cubic inch (BBQ Championships). Today it is not so much the case as much anymore and I appreciate the brethren allowing me to get the word out for all those guys that don’t want to spend 5 grand on a pit and want to get to mastery status sooner and cheaper.
Thanks to those that realized with the release of my Chili Sauce series I was simply playing a role of an asshat and understand why I do. I also wish to thank Phil Rizzardi and the moderators of the BBQ Brethren who tolerated me and got the inside joke or at least kept complete antagonism at bay.
So what did I do it for? The Brethren. I appreciate the pat on the back.
E. Donnie Thomas
The Fabulous Pitmaster T, Valet and Pitmaster for the Late Popdaddy.
Popdaddy’s BBQ Station can be linked here: https://www.youtube.com/user/PopdaddysBBQ
