Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

To Plunge or Not Plunge - That is the Question

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Bob Benhardt
    Club Member
    • Jun 2016
    • 58
    • Burbs outside The Lou

    To Plunge or Not Plunge - That is the Question

    Ever get so close to an answer that you actually know the answer but you want to keep telling yourself that you aren't sure? Maybe a few months from now. Maybe a next year. Well maybe this or maybe that.

    Firm believer in that if one builds it people will come.

    This BBQ rabbit it hole is far deeper than it truly appears.

    While the art and love of BBQ is fairly simple the craft and culture is vast.

    Recall back to my childhood climbing up onto the 'high dive' I wasn't to go up on while mom went into the bathroom. Yup, it was pretty damn nerve wracking up there that high for the first time but I eventually jumped and everything worked out ok.

    BBQ is like a beacon - steadily sending a signal - low and hypnotic like a mermaid calling to a sailor seductively from a stand of rocks.

    My whole being has come to be about one thing and one thing alone - no regrets. That really charts for a pretty solid and straightforward path if one reflects on those words for a moment or two.

    Think it's time to take that step off the diving board. Only one of two things can happen right?
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3228
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #2
    Remember: "Have Fun"!

    Comment

    • W.A.
      Charter Member
      • Sep 2014
      • 758
      • Kingwood, TX
      • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

      #3
      You got the MCS?

      Comment

      • Nate
        Banned Former Member
        • Apr 2015
        • 3794
        • Quarantined

        #4
        Well Bob... to what extent are you diving in? A new cooker purchase, competition, catering, restaurant, etc...????
        Last edited by Nate; December 17, 2016, 06:00 PM.

        Comment

        • OneEyedJack
          Club Member
          • Jul 2016
          • 160
          • Walnut Creek, CA

          #5
          Phew! From the title, I thought you had a toilet blockage problem. Cook on!

          Comment

          • Breadhead
            Banned Former Member
            • Jul 2014
            • 0

            #6
            Have another 1/2 rack of beers while you are contemplating this decision... eventually the answer will come to you vividly, or you will pass out and forget about it all together.😎

            Comment

            • MBMorgan
              Club Member
              • Sep 2015
              • 6560
              • Colorado
              • > Weber Genesis EP-330
                > Grilla Grills Original Grilla (OG) pellet smoker
                > Pit Barrel Cooker (gone to a new home)
                > WeberQ 2000 (on "loan" to a relative)
                > Old Smokey Electric (for chickens mostly - when it's too nasty out
                to fiddle with a more capable cooker)
                > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
                > Thermoworks Smoke
                > 3 Thermoworks Chef Alarms
                > Thermoworks Thermapen
                > Thermoworks IR-GUN-S
                > Anova sous vide circulator
                > Searzall torch
                > BBQ Guru Rib Ring

              #7
              Originally posted by Bob Benhardt View Post
              Only one of two things can happen right?
              Only when you are literally talking about a high dive and the effect of gravity when you step off. With BBQ, there are so many more directions to take than just gravity-driven DOWN.

              Comment

              • DWCowles
                Founding Member
                • Jul 2014
                • 9696
                • Smiths Grove, Ky
                • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                #8
                I say go for it...take the plunge!

                Comment

                • FireMan
                  Charter Member
                  • Jul 2015
                  • 8335
                  • Bottom of Winnebago

                  #9
                  Ther was a time when I was young, as in real, that I jumped off the "board" and came down on my behind. Did'nt hurt much, but was a little embarrassing. So, the moral of the story is, I agree with everyone who made a comment. Unless, we have more information to work with, then we we might all be a little embarrassed or not. Get it!

                  Comment

                  • Mr. Bones
                    Charter Member
                    • Sep 2016
                    • 10168
                    • Kansas Territory
                    • Grills / Smokers
                      *********************************************

                      Kingsford 24" grill (Free) 'Billy'
                      Brinkmann Smoke n Grill
                      Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
                      Weber 18" Kettle ($30 CL) 'Lil' Feller'
                      Weber Smokey Joe ($25 CL) 'Lil' Brother'
                      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                      Weber 22.5 OTS DO Code Black ($15 CL)
                      Weber 22.5 OTS E Code Black ($20 CL
                      Weber 22.5 OTS EE Code Black ($20 CL

                      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                      Weber "H" Code 18.5" WSM '86 ($75 CL)
                      Weber " " Code 18.5" WSM

                      Weber 26.75, $199 NFM clearance !!!
                      Weber SJS AH 'Lil' Brother'
                      Weber SJS AT 'Lil' Sister'
                      Weber SJS DE Code (FREE) 'Lil' Helper'
                      Weber SJG M Code 'Lil Traveller'
                      Weber SJS AH Code 'Kermit'
                      (Lime Green)
                      Horizon 20" Classic, w/baffle/tuning plate (FREE)
                      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                      Thermometers:
                      *********************************************
                      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                      Maverick ET-732, (Black)
                      Thermopops, (Red, Yellow, Green)
                      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                      Blue ThermaPen Mk4
                      Orange Thermapen Mk4
                      Pink Thermapen Mk4
                      ThermoWorks IR-GUN-S
                      ThermoWorks Smoke
                      ThermoWorks Open Box Smoke
                      4 Pro Series cable extensions
                      Smoke Gateway

                      Accessories:
                      *********************************************
                      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                      BBQ Vortex, 2 Hovergrills, Top Deck
                      Warming shelf
                      MyWeigh KD-8000Kitchen Scale
                      Backyard Grill marinade injector
                      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
                      Bear Paws
                      Meat Rakes
                      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                      Cookware:
                      Probably a ton of cast iron, mostly very old...still cookin'
                      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                      '60's Revere Ware (Mom's), + others found elsewhere
                      60's CorningWare 10-cup percolator (Mom's) Daily driver
                      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                      Tramontina 6.5 qt Dutch Oven

                      Cutlery, etc.:
                      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                      Dexter 12" slicing knife, 6" Sani-Safe boning knife
                      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                      Multiple steels, from all over the planet
                      Crock sticks
                      Diamond stones, various
                      Lansky Sharpening System

                      Tableware
                      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                      Dinner: Guests: Washington Forge, Town and Country
                      Fancy / Formal: Family silverware

                    #10
                    Primo Advice by Jody Via

                    Work when you have to
                    Quit when you can
                    Follow your dreams
                    Be your own man

                    Drink when you're thirsty
                    Whoop when you're high
                    Love a good woman
                    Ride 'til you die

                    Comment

                    • tbob4
                      Charter Member
                      • Nov 2014
                      • 2494
                      • Chico, CA
                      • BBQ's
                        _____________________
                        California Custom Smokers Intensive Cooking Unit
                        California Custom Smokers Meat Locker
                        Santa Maria Grill
                        Vision Grill

                        Beer
                        _______________________
                        Sierra Nevada IPA

                        Wood
                        _______________________
                        Almond
                        Oak
                        Madrone
                        Cherry
                        Peach
                        Apple

                      #11
                      Roses are red
                      Violets are blue
                      I believe @Mr. Bones
                      ​​​​​​​So should you

                      Comment


                      • FireMan
                        FireMan commented
                        Editing a comment
                        That reminds me of: rose are red, violets are blue, I'm schizophrenic & so am I.

                      • tbob4
                        tbob4 commented
                        Editing a comment
                        Hahahahaha
                    • Steve B
                      Club Member
                      • Jun 2016
                      • 3183
                      • Rockland county New York
                      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
                        Yoke Up custom charcoal basket and a Grill Wraps cover.

                        22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

                        Napoleon gas grill (soon to go bye bye) rotting out.

                        1 maverick et-733 digital thermometer - black
                        1 maverick et-733 - gray
                        1 new standard grilling remote digital thermometer
                        1 thermoworks thermopen mk4 - red
                        1 thermoworks thermopop - red

                        Pre Miala flavor injector
                        taylor digital scale
                        TSM meat grinder
                        chefs choice food slicer
                        cuisinhart food processor
                        food saver vacuum sealer
                        TSM harvest food dehydrator

                      #12
                      I'm not sure of what you are talking about as well. Please give us more info so we can help if it's really help you need. If not give us the punch line so we can be relieved and have a laugh.

                      Comment


                      • Steve B
                        Steve B commented
                        Editing a comment
                        I'm hoping that too. Guess we'll have to wait until Bob Benhardt expands on what he means. Hope it's all good

                      • Breadhead
                        Breadhead commented
                        Editing a comment
                        Sounds like a serious case of MCS to me...🙈

                      • Steve B
                        Steve B commented
                        Editing a comment
                        Maybe but what's he eying up??
                        BTW Breadhead you're the perfect one to ask. I tried my 1st pizza and couldn't get it off the peel did I not have enough flour on the peel? Whole thing wound up in garbage. Bad night.
                    • Breadhead
                      Banned Former Member
                      • Jul 2014
                      • 0

                      #13
                      Steve B commented
                      December 18th, 2016, 09:28 AM
                      Maybe but what's he eying up??
                      BTW Breadhead you're the perfect one to ask. I tried my 1st pizza and couldn't get it off the peel did I not have enough flour on the peel? Whole thing wound up in garbage. Bad night.

                      Steve... 1 option is to use corn meal under your dough while you are stretching and shaping it - that's what Domino's does. Then put more corn meal on your pizza peel before transferring your pizza to the peel. Your pizza will slide on and off of the peel properly.

                      The easiest thing to do is use parchment paper. Put your stretched and shaped dough on parchment paper. Transfer the parchment paper to your pizza peel then slide the parchment paper and pizza on to your pizza stone. Leave the parchment paper under the dough during the entire cook. Slide your baked pizza off of the pizza stone by pinching the parchment paper with your index finger and thumb.

                      Also... if your pizza is not cooking evenly and needs to be rotated 180°... pinch the parchment paper with your fingers and rotate it.

                      Its all pretty easy... once you figure it out.🙈

                      Comment


                      • Steve B
                        Steve B commented
                        Editing a comment
                        Thanks for the advice.

                      • Breadhead
                        Breadhead commented
                        Editing a comment
                        If you go the parchment paper route, recommended, be aware... any paper that hangs over the side of your pizza stone will burn. Cut your parchment paper accordingly. Any parchment paper not exposed to direct heat will not burn even at 800°. Even though it's only rated to 475°.

                      • Thunder77
                        Thunder77 commented
                        Editing a comment
                        I do that all the time with my pizza. It works wonderfully! The parchment paper virtually guarantees that your pizza will not stick.
                    • SMOG MAN
                      Club Member
                      • Jan 2016
                      • 296
                      • San Diego, California
                      • Rec Tec 680
                        Weber Performer
                        Weber Rotisserie for kettle
                        Weber Summit
                        My old worn out Gasser for burgers

                      #14
                      Hey Bob, if you love where you are going, then so should those who love you.

                      Comment

                      • Bob Benhardt
                        Club Member
                        • Jun 2016
                        • 58
                        • Burbs outside The Lou

                        #15
                        Apologies to all for the vagueness - the simmer pot that is my mind when trying to process information can be at times like an old Magic 8 Ball gimmick.

                        It helps to purge it at times - whether that purge is coherent or not - to clear way to allow the subconscious to have some elbow room.

                        While I do not expect that the words of my peers are what will determine whether I do or do not do - it is nice and welcome for the responses because it ensures that all bases are covered per say.

                        For that I thank each and every one of you. Thank You.

                        Primo Advice by Jody Via

                        Work when you have to
                        Quit when you can
                        Follow your dreams
                        Be your own man

                        Drink when you're thirsty
                        Whoop when you're high
                        Love a good woman
                        Ride 'til you die


                        A tip of the hat to all as I step into this balloon gondola and start loosening the ties to the sandbags helping keep it grounded. The journey is about to start and with a hot air balloon - one only hopes that one heads towards the intended direction but can never be certain, right?

                        That direction I intend to head is towards the land of BBQ. Is there stops along the way that include smokers, competitions and catering? Does it include stops at shrines, landmarks and legends? Events, festivals and gatherings?

                        Pretty sure all of that and more will be part of the journey. For now, it is time to get the journey started...



                        Comment

                        Announcement

                        Collapse

                        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                        See more
                        See less
                        Working...
                        X
                        false
                        0
                        Guest
                        500
                        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                        false
                        false
                        {"count":0,"link":"/forum/announcements/","debug":""}