or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Barbecue (Smoking) Forums
New Posts  All Forums:Forum Nav:

Barbecue (Smoking) Forums - Page 3

post #61 of 91

First w

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

Reply

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

Reply
post #62 of 91

First

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

Reply

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

Reply
post #63 of 91

this is a test.


Edited by panini - 8/3/11 at 6:21am

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

Reply

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

Reply
post #64 of 91
Thread Starter 

Do you grade on the curve?

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #65 of 91
Quote:
Originally Posted by ChefBillyB View Post

Still don't see what the big deal is in BBQ/Smoking. I could see BBQ in the South, people didn't have much money, they had to use the least tender cuts of meat. Does anyone really think the people in Mexico would be eating all the guts and head of the Cow if they were offered the prime cuts. They made something out of whatever the rancher threw out. I raise my own Black Angus Cows, I would rather eat the prime cuts and taste the real flavor of the meat................When I get a craving for smoke, I'll eat some jerky..............The bone in Prime Rib goes in the oven at noon........................ChefBillyB



WOW! Thats has to be the funniest comment I've read on any forum in a long time. 


Edited by QUETEX - 8/5/11 at 6:42pm
post #66 of 91
Quote:
Originally Posted by panini View Post

rebar.jpg

resize.jpg

New smokers this year.  We are going with a new design. Cans are going on top of each other. Center will be perforated with a v shaped piece of steel under to

run off drip. We can easily fit 8 butts or equivalent ,stacking from left to right on the re-bar as it goes up. We ran a test and were really pleased with the consistent temp

for a long period of time. The whole area of the can on the bottom had an easy time breathing with a few  vents and a large dog house opening on the bottom for the wood..

The apple is all cut and we moved all the mesquite to a feeder near a tank. It will have a full soak. We decided we would not have the apple pit this year. It is just to dry. So we will use whole apple for our heat source and mesquite splits for smoke. All that's left is to have a neighbor tack some handles for the top can and a collar around the top of the bottom so the upper can can be removed easily.

 Steve R. requested that I  send him the results on the Dove poppers. 

  The ranch is a few hours away. For me, like other have said, it all about being with people. I get excited because I am going to spend 1-2? days with the local people. They are such

hard working people and so well grounded. I am fascinated to sit and chat about their way of life, stories of old, their traditions, beliefs and faith. The boys will use my real name

in the beginning of the day, and in the evening after (shorty) gets out the clear that he has hidden previously, my name slowly becomes (hey city-boy!).

I will share pics.

pan

 

 

 

 

 

 

 

 

 "" "

 "

 

 

 

 

 

 

 


Very very cool, look forward to the story and the pictures.

 

 

 

post #67 of 91

BDL, not sure what your exactly looking for in the bbq forums but below are the forums I frequent. Lots of good advice on all these forums but keep in mind that (apparently) you are a experienced bbq cook as well as a chef so your knowledge and experience may make these forums boring. BBQing has only recently exploded as a sport. so alot of the people coming onto the forums are basically newbies looking for advice and tips. When I started cooking competitively in the mid 90's I had to drive 6 to 8 hours just to get to a competition, Now days there are a few every weekend in my backyard. As far as wood and sizing I bought a mitre saw and use it to chop the logs to the desired size to fit whatever cooker I'm using at the time.Better than a chainsaw anyday imo for sizing the cooking wood, want to cut down a tree different story. I have had more bbq pits/cookers than anybody I have ever met icluding a klose and the pellet grills too as well as built several on my own.  Every grill/cooker has its own idiosyncracies and or "personality" I call it. Will take a few runs and cooks to figure it out,  I like to call  that "practice" from a competitors point of view.

 

Academys around here sell some really good wood from http://woodinc.com/, guess we're spoiled around here. It comes in different sizes and flavors , highly recommend them. 

 

I've looked at a lot of forums too but most are regionally or locally based so they dont get alot of action and its usually just what people cook around there.

 

http://texasbbqrub.com/ This forum is okay as long as your in love with the rubs that they sell, if you even mention another brand or spice you'll be banned immediately. Kinda a close knit clickish group imo but still bunch of nice guys and some good reading and tips from time to time.

 

http://texasbbqforum.com/ This is a newer and my personal favorite  texas forum and is taking off fast with members joining from all over the world lately, would love to have you come over and give us some tricks from a chefs perspective. Oh and they dont mind if you talk about other rubs,spices and sauces even though the owner has his own rub/spice/sauce company too.Good stuff imo,  http://www.sucklebusters.com/

 
http://www.barbecuenews.com/calendar/index.asp  This is a "national" forum but even so it has very little action, just a couple of guys that repond to everything and of course they "know it all" 
 
http://www.bbqbug.com/ Seems like a good regional forum with alot of good competiton discussion but again mostly regional.
 
A few good pics of cooking Q on my FB team page if ya care to look, maybe some of the others will get a kick out of the cabrito. http://www.facebook.com/SmokinLonestar?closeTheater=1
Hope you guys "like" my page.
 
 

Edited by QUETEX - 8/5/11 at 9:39pm
post #68 of 91
Thread Starter 

Thanks Quetex. 

 

I've rediscovered BBQ Central, and while it's not incredibly active -- mostly guys posting pictures of their own cooking and admiring others' -- it's one of my two old 'Q homes.  Lot of people I've known for a long time.  Nice to be back.  Many -- if not most -- if not all -- the forum members are people who couldn't stand BBQNews.

 

The other old home, was BBQNews. To a large extent it's where I developed the BDL persona, started writing beginner oriented recipes, etc.  Based on that, you can probably guess I used to be one of the know-it-alls -- catching a lot of small offset as well as basic cooking questions.  There's a very long and involved back story, but the people who run the site decided they'd rather have BOS than BDL.  I did look in recently, and your take seems right on.  Too bad.  It used to be a very good, very active site.

 

http://texasbbqforum.com/ sounds pretty interesting.  I'll take a look.  Thanks.  Hope y'all aren't too California-averse, I'm all about the California. 

 

The Backwoods forum is veeeeeeerrrrrrrrrrrrrrrrrrrrrryyyyyyyyy slow, but good for equipment-centric questions.  I get the feeling it's members and mods would like it to be more but don't quite know how to make it happen.

 

This place ain't so bad, either.  There seems to be enough interest to try out a "Smokin' Grillin' & All-Round 'Q Thread" if Nicko wants.  The question is would it languish once current CT members ran out of questions, or would it attract new members -- like the "Knife" sub thread in "Equipment Reviews."  I'm not going to hazard a guess.

 

I make my own rubs and sauces, BIG part of the fun.

 

BDL

 

What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #69 of 91

Huddler has implemented the Groups feature now. This is a way to create discussion group about a particular topic that is still bound by the rules of the site. So still no politics.

 

I've created the Barbecue and Grilling Group and it is ready for your participation.

 

http://www.cheftalk.com/groups/show/1/barbecue-and-grilling

 


 

Quote:
Originally Posted by MaryB View Post

See if they could add a BBQ forum here. This place would have the wide variety of people and places. State that BBQ is the art of low and slow cooking(there are some hot and fast techniques but I rarely see a neophyte try to use them) and not grilling hamburgers or hotdogs.



 

post #70 of 91

Will new posts still show up under New Posts?

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #71 of 91

Phil, if I joined Cheftalk today, and was navigating the site to develop a feel for what's available, how would I know there was such a thing as a groups feature? It doesn't seem to show up anywhere.

 

By the same token, how, except by linking from this thread, would I be able to go back to it?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #72 of 91

New posts show up in new posts, activity feeds and that sort of thing for all groups regardless of membership.

 

There is a groups link on everyone's profile. Any group you join will also be linked there.

 

Informing new users will be part of the welcoming mods/greeters jobs. 

 

 

post #73 of 91

just for the record , barbecue as we now call it has been traced back to the west Indies , and is  thought to be at least 2000 years old

 there is a great deal of secrecy when it comes to todays sauce , but the way its cooked is simply a matter of personnal choice and taste

there is no single best way of doing it , when i ran my barbecue joint i used propane for heat and wood for the smoke and would challenge anyone

to prove to me they could tell the difference from mine and an all wood/ charcoal cooked meat . folks must have liked it because the proof was in the cash register!!!

 

post #74 of 91
Thread Starter 

Instead of a group, it might be better to change the name of the Camp Cooking thread to "Outdoor Cooking" or something similar and open it to smoking, grilling, "barbecue" (whatever the word means" in general, beach cooking, etc.  As it stands, the Camp Cooking thread only gets a few posts and hits a month.  Might as well give it reason to live. 

 

Similarly the Wine and Food pairings could be opened to include all sorts of beverages -- including hard liquors, cocktails, and cooking spirits.   Whenever the subjects come up in other forums they get a lot of play.  Besides there's only so much you can say to someone about particular wines if you're not standing in the same liquor store. 

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #75 of 91

Instead of a group, it might be better to change the name of the Camp Cooking thread to "Outdoor Cooking".....

 

I'd vote for that. It makes perfect sense.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #76 of 91

There is a groups link on everyone's profile. Any group you join will also be linked there.

 

Really?

 

I hardly ever go to my own profile, so, rather than relying on memory, I just went there. I guess I'm not part of everyone, because there is not a word about groups anywhere on the page.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #77 of 91
Thread Starter 

Also, the lifeblood of CT is new members.  A forum which can get google hits will bring more people than a Group.  For example, I've received a lot of PMs from new members when we've had long running barbecue threads; and get dozens of new-member PMs a month regarding knives. 

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #78 of 91

Groups get just as much Google indexing and hits from the searches.

post #79 of 91

I also want to say that the group idea is to test the waters and interest for topics that aren't as mainstream in interest generally. If a groups traffic warrants it, it would be logical to upgrade it to a full forum.

post #80 of 91

Hey PHatch ... it is what it is. Never-mind the nay-sayers. Just do what you do, and everything will work out. You got it this far, just take your time and everything will be AG in the end. 

 

Hey Nay-sayers ... give the guy some room to do what he's gotta do. Don't Worry ... Be Happy. Damnitt. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #81 of 91

One of you coffee lovers should start a coffee group.

post #82 of 91


 

(I deleted my unnecessary comment).


Edited by OregonYeti - 1/15/12 at 6:11am
post #83 of 91

The default page for groups is www.cheftalk.com/groups  The link from your profile page doesn't appear until you join some groups it turns out.

post #84 of 91

I learned a lot about smoking and BBQ from   http://www.smokingmeatforums.com/


Edited by Scubadoo97 - 1/16/12 at 9:08am

You can't lay on the beach and drink rum all day unless you start in the morning

Reply

You can't lay on the beach and drink rum all day unless you start in the morning

Reply
post #85 of 91

I've gone to several of the BBQ forums, but keep going back to texasbbqrub.com.  I went there initially because I heard they had a good product line and wanted to try one of their rubs.  They have a lot of competition cookers that are largely regional, but seem to know their stuff. 

 

Speaking of competitions, the upcoming Houston rodeo in February has a huge bbq cookoff in conjunction with the rodeo.  It is one of the BIG deals on the cookoff circuit, and if memory serves it draws like 35,000 people.  I attended a couple of times when I had friends competing, but the logistics of parking, drinking, eating, and wall-to-wall people are a bit much for me today.  You could sample some outstanding food, though. 

post #86 of 91

For the first time in quite some time I logged into National BBQ News [ http://www.barbecuenews.com ] and was somewhat surprised to see my username and password still worked - they didn't kick me out!  What I wasn't surprised to see was that it was still pretty much the same group of good ol' boys yakkin' about the same things as I recall from back when.  It also reminded me I didn't smoke one brisket at all in 2011.  I'll have to remedy that in 2012.

 

mjb.

 

 

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #87 of 91

   Hi BDL! 

 

  Hope the BackWoods is treatin' ya well!

 

Pork shoulder, homemade andouille, spares, pork belly (smoked, then finished braising in oven with apricots and peach schnapps liquid...then finished on the grill) and hot dogs...oh the lovely Nathan's Hotdogs that were cooked along with the finishing pork belly and andouille on the grill...slathered with pork fat and rub...yum.  Although you can't see the belly or spares underneath the sausage. 

 

 

   I do have some leftovers, I think some gumbo is in my future!

 

bbq.jpg

 

 

On the subject of fuel.  Lately I've been using briquettes, it just seems to give me a nice consistent long burn.   I've been using lump for quite some time, but I'm not disappointed with the results from briquettes and my usual smokin' woods (of which I'm on a white oak and alder kick lately)

 

Dan.

post #88 of 91
Quote:
Originally Posted by boar_d_laze View Post

I went over and joined the Smoke Ring Forums on thetincook's recommendation in another thread, have been lurking and read through lots of threads, but don't see much to interest me. Curious as to what Tin thinks is good -- if he's reading this. 

 

Maybe I'm missing something.

 

Since changing heat sources from gas to charcoal and moving from a horizontal offset to a vertical, water smoker (BWS Fatboy), the abysm of my ignorance, never small, has enlarged dramatically.  I'm certainly looking for a good barbeque forum.  If anyone happens to be in or otherwise know of one, please let me know.

 

BDL

 

Hey thats awesome I am also a member of the Smoke Ring.. They have some really interesting and useful threads.

post #89 of 91
Thread Starter 
My BWS Fatboy: Treating us very right. The only fire management issue I have is getting the splits slowly pre-heated so that they don't burn too fast and throw off a lot of white smoke. I like to have blue smoke going by the time I get the meat in there, but so far -- it's not something I can do consistently. It happens, but not quick enough. On the other hand, meats from the Fatboy are sweeter and more delicately smoked than the product I was getting from my highly modified, AfterBurner fired Bar B Chef; so go figure.

Fuel: I'm burning hardwood splits (oak, cherry, and/or peach) on top of best quality hardwood lump. The charcoals which work best for us are the mesquites I get from CalChar in their "consumer" size 50# (!) bags and Lazzari Mesquite. We also use (larger, fireplace size) oak splits from CalChar to fuel our grill. I can't say that these are the best choices, or better than a lot of others; but they work very well for us.

The Fatboy gets more than 10 hours from a medium temp burn (235-250) with the Cal-Char and a skosh less than that with Lazzari. I smoke briskets a little hotter, in the 275 - 290 range, to avoid the stall; and have never had any problem finishing a cook when I've fully loaded the fire pan. If I did super long smokes, say in the 18 hour range, that might be a problem -- but I don't.

Bar B Que Forums: I'm persona non grata at the BBQ News Forum because -- as far as I can tell -- I made BOS feel bad 6 years ago by comparing him to a toy-poodle after enduring several months of his yapping, ankle-biting obsession with me. So, even if I were interested in going back to hearing the same guys say the same things, I couldn't. For one reason or another, I still haven't found any other place I like.

There's not a lot of grilling/smoking posting going on here in CT, but what there is, "is cherce." It'll do.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #90 of 91
Thread Starter 
+1 on the Barbecue FAQ at Eagle Forums with the proviso that -- in internet terms -- it's ancient, and the state of the art, relative to some things anyway, has advanced. In any case, if you're just starting out or just getting serious it's well worth reading.

And...

Thanks for the forum recommendation. I'll check it out.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Barbecue (Smoking) Forums