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Some almost soppy stuff about AR

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  • klflowers
    Club Member
    • Sep 2015
    • 3658
    • Tennessee

    Some almost soppy stuff about AR

    So I am sitting here contemplating the serious side of life, and I got to thinking about how much this site has affected my life. Tonight I came home, fired up the pellet pooper (acronym courtesy of AR), and did an almost perfect whole chicken. A few months ago, I did a leg of lamb with Dolly’s Lamb Rub recipe on the kettle/sns. My brisket game at Xmas was off the charts. Not to mention Troutman Osso bucco. Tonight I am looking a bread recipe from Skip and considering trying it. Me, baking bread! That sh, I mean stuff is crazy. I am even reading a cookbook, “salt, fat, acid, heat” and enjoying it. My usual taste is Jack Reacher. Not to get too soppy, just saying that AR is more than just bbq. It’s confidence. But you all knew that anyway. Dang, I got to work later this AM.
    Last edited by klflowers; February 7, 2019, 11:59 PM.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9894
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
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    #2
    Yeah, I donated $30 to a website back in 2012. Twas a lot for me at the time but I knew I had stumbled upon something that saved me waaaaaaaay more than that in fuel costs in a COS. Some time later I started working for the website.

    I just a pulled a brisket off my pellet pooper. Delivering to a coworker tomorrow.

    Comment

    • Keiferr
      Club Member
      • Jun 2018
      • 964
      • Southeast Michigan

      #3
      klflowers, I fully understand and wholeheartedly agree. It's kicked up my whole cooking game, not just bbq. And it's been over a year since I read any Jack Reacher or Jack Ryan. Salt, Fat, Acid,Heat is next to my chair, half read.

      Comment

      • FireMan
        Charter Member
        • Jul 2015
        • 8196
        • Bottom of Winnebago

        #4
        Funny thing, interest begats learning, learning begats success, success begats good food, let’s eat.

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 13506
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #5
          I agree. This site has really upped my game, and it's a fun place to hang out too.

          Comment

          • Fire Art
            Club Member
            • Jan 2018
            • 988
            • Jackson hole Wyoming

            #6
            I got my copy of salt fat acid heat Wednesday if not for A R I would never even heard of sous vide d
            Last edited by Fire Art; February 8, 2019, 08:05 AM.

            Comment

            • holehogg
              Club Member
              • Nov 2017
              • 2571
              • Port Elizabeth, South Africa

              #7
              I have learnt everything I know about smoking from this site and can vouch my abilities are remarkable because of it.

              BTW I still read Jack Reacher just finished the latest "Past Tense"

              Comment


              • klflowers
                klflowers commented
                Editing a comment
                new2smoking, I may put that on my list. I am a little intimidated by baking, but hey, I made lamb for the first time a few months ago.

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Bread is largely just a series of very simple steps and infinitely small adjustments. And patience. Repetition is key, but even mistakes are highly edible.

              • new2smoking
                new2smoking commented
                Editing a comment
                Potkettleblack And, as Forkish writes, besides the Flour, water, salt and yeast, the two other important ingredients are time and temperature. But, as BBQ and grill students we all already knew that time and temperature are important!
            • Oak Smoke
              Club Member
              • Aug 2018
              • 449
              • Central Texas

              #8
              Me too! It would take years of experience to equal what I can learn here in just one evening of reading. The debunking of the myths we've heard for years was worth the price of admission. I like the science behind great BBQ presented here. Then of course there are the people, intelligent, fun, sometimes classy, some times irreverent, but always there to help.

              Comment


              • FireMan
                FireMan commented
                Editing a comment
                Irrelevant? Who you calling irrelevant?

                Oh, I see irreverent, well, never mind.

              • Oak Smoke
                Oak Smoke commented
                Editing a comment
                Hahaha! I checked 3 times before I hit post to make sure spell check had not changed it to irrelevant!
            • Mosca
              Charter Member
              • Oct 2014
              • 3777
              • PA
              • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

              #9
              The takeaway is that it is just as easy to do it the right way as it is to do it the wrong way; you just need to know what is the right way.

              SaltFatAcidHeat. Great book.

              Comment

              • Mosca
                Charter Member
                • Oct 2014
                • 3777
                • PA
                • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

                #10
                Also: learning through experience is much worse than having someone teach you. I'd much rather be told that there are alligators in the swamp.

                Comment

                • Troutman
                  Club Member
                  • Aug 2017
                  • 7771
                  • 1521

                  • OUTDOOR COOKERS

                    BBQ ACCESSORIES

                    WOOD & PELLET PREFERENCES

                    SOUS VIDE

                    INDOOR COOKWARE


                  #11
                  Yea had Salt, Fat, Acid, Heat about 2 weeks now, bought it after I saw her mini-series on cable. I'm contemplating doing her chicken marinaded overnight in buttermilk. Good stuff !!!

                  Comment


                  • Sfdrew28
                    Sfdrew28 commented
                    Editing a comment
                    I have one marinating now. Not using her exact recipe but using Nigella Lawson's recipe. It's incredible and it's now a weekly cook. Let me know if you want the recipe.

                  • klflowers
                    klflowers commented
                    Editing a comment
                    Somebody on here mentioned that they had a crush on Ina Garten. My crush was and still is on Nigella.

                  • Potkettleblack
                    Potkettleblack commented
                    Editing a comment
                    Giada DeLaurentis for the win.
                • Spinaker
                  Moderator
                  • Nov 2014
                  • 10959
                  • Land of Tonka
                  • John "J R"
                    Instagram: JRBowlsby
                    Smokin' Hound Que
                    Minnesota/ United States of America

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                  #12
                  Agreed! AR upped my game more than I will ever know. I was totally lost before I found this place. r

                  Comment


                  • FireMan
                    FireMan commented
                    Editing a comment
                    Lost in Minnesota!

                  • Spinaker
                    Spinaker commented
                    Editing a comment
                    IT's happened more than once! FireMan
                • Skip
                  Founding Member
                  • Jul 2014
                  • 3701
                  • Blue Earth, Minnesota
                  • LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

                  #13
                  Well, I must agree with all of you. This is my Favorite site for sure! Great People, Great Advice, and in the end Great Food. It doesn't matter who we are, where we live, what we do, or .... Food is always the common denominator that brings people together!

                  Comment

                  • klflowers
                    Club Member
                    • Sep 2015
                    • 3658
                    • Tennessee

                    #14
                    I was getting a little teary eyed, then I realized it was Thursday and not Friday, and I shouldn't have had that last beer, and I had to be up in a few to get to the job...

                    Comment

                    • Ahumadora
                      Club Member
                      • Oct 2015
                      • 2169
                      • Warkworth, New Zealand

                      #15
                      klflowers You nailed when you said confidence. Same as any job or activity when confidence is matched with know how you run the joint. Confidence comes from knowing whats the correct way to do something. Spent time on other sites where it was all comp teams and wasn't for me. Whittling a 18lb brisket down until it fits in a box is crazy. Give those guys an odd cut of meat and they are lost. What we need to do is work as a team to improve advance this site. (There is always room for improvement) Seems to me we have many newbies making introductions here on the pit then never hear from them again. There's some smart cookies and talent here we need to utilize to it fullest.

                      Comment

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                      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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