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BBQ goals and philosophy of life

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  • jerrybell
    replied
    I like the challenge of turning a new cut of meat or new recipe into something the people I care most about will like.

    Leave a comment:


  • perry green
    replied
    BBQ Goals
    I like this subject. Great question. I’m an above average BBQ cook but not an expert by any means. I’m heads and shoulders above where I was a few years ago especially with the help of this site. I’m WAY above the level of my next door neighbor who still cooks with lighter fluid.
    My goal now is to get back to the basics. Practice making good burgers, steaks, ribs, chicken , brisket etc. and to keep on learning.
    Looking around my house I see over 200 cookbooks on shelves in the kitchen, family room ,stacked in my workroom. And yes a couple in the john… Appetizing I know.
    At least 30 of them are about BBQ –each one with a different twist or opinion or process. Along with several DVDs and a subscription to the BBQ Stars program. I have a pantry full of commercial rubs, sauces , glazes and injection powders along with my homemade stuff and esoteric spices and herbs.
    I’m a gadget freek so my garage(my wife calls it the BBQ museum) is full of all kinds of gizmos to accompany my ever growing collection of smokers and grills. I have so much stuff and access to so much information that at times I can’t see the forest for the trees.
    And all of this stuff does not make me necessarily a better cook than the next guy. It’s about basic technique and sometimes I forget that. That’s why I refer to this site almost everyday even though I don’t post that often. And Meathead’s advice (and everyone else's input keep me both grounded and interested in trying new things. Thanks everyone!

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  • Razor
    commented on 's reply
    I like that. Can I take that and add, “and not get food poisoning”?

  • Rfhd69
    commented on 's reply
    Gotta love the “meat sweats!” I’ve had them several times in Texas and North Carolina!

  • Mosca
    replied
    Naw man, I just want to answer the question, “What’s for dinner?” If it happens to taste good, that’s a plus.

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  • Lock Stock and Barrel
    replied
    I could not agree more with Stuey1515 that playing with the fire is at least half the fun for me. The bonus is making food that just can not be replicated easily at eating establishments although there are a few really good ones and you do not have to spend 11 hours making the BBQ.

    Leave a comment:


  • crazytown3
    replied
    At first, I just wanted to learn how to cook on a "real" grill. I really wanted to be able to serve my family and friends food that brought a smile to their face.

    Then, like many other things in my life, I found a rathole of technicalities, and just had to learn more and more. America's Test Kitchen helped me become a process junkie, then Kenji (Good Eats) and Amazing Ribs. It's all downhill from there.

    My “raison d’etre” is to make the best food I can, and to understand why it is good (or bad! ).

    Leave a comment:


  • TripleB
    replied
    I've been cooking and grilling for over 40 years. Then my brother and I saw some competition BBQ on TV and decided to get involved. We became KCBS judges to get a feel on what it took to compete and what judges were looking for. That was 6 years ago. Competed a few times and waiting to judge again.

    Leave a comment:


  • zero_credit
    commented on 's reply
    Why say many word when few do.

  • hoovarmin
    commented on 's reply
    Welcome, and congrats on the PBC. Fantastic cooker.

  • pkadare
    replied
    Cuuk guud fuud.

    Leave a comment:


  • ItsAllGoneToTheDogs
    replied
    Try new things... pretty simple, keeps things fresh, and good brain exercises looking at various recipes and figuring out how to adapt to something I can smoke in part or in whole. I've had a few flops, but very few inedible things on the journey so far, and it's been fun to share that journey with y'all.

    Leave a comment:


  • troymeister
    replied
    I started with trying to learn how to cook a Thanksgiving Turkey on the grill because I needed oven space for other things. That's how I discovered AR. Now I like to incorporate other types of cooking in the BBQ fashion using the science and methods from AR....This includes making sauces, cooking with wine, all kinds of fun stuff.

    Sometimes it's not the destination, it's the journey.

    Cooking with wine is awesome!. Sometimes I put it in my food......
    Last edited by troymeister; September 1, 2020, 08:28 AM.

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  • Dewesq55
    commented on 's reply
    Welcome you've come to the right place.

  • Barker
    replied
    As a new member I'd just like to get pretty good/decent at turning out various cooks. Such as ribs, chicken, brisket, etc. My first cook since buying a PBC and joining the pit (last week) was very good IMO. This weekend I'm going to do a couple of chickens and then on to a brisket. At this time I don't expect to become obsessive but who knows... that might change. This forum is huge and I could spend way too much time if I wanted just browsing and reading - finding techniques and recipes, etc. So, as I said above; I just want to become proficient and be able to produce some good cooks. I think by following what many of you experts have to say I'll come into my own eventually. Should be fun.

    Leave a comment:

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