For me, it was taking competition BBQ courses and realizing that I didn't want to concentrate all those layers into one bite or be constricted by "rules"
I just wanted to make good food. That's why I cheat like crazy in any sort of informal competition I end up in. Sous vide? Has it's place in my arsenal. Crutch? Absolutely.
The only thing I haven't done is cut somebody's brake lines...yet...
Several light bulb moments over the last decade. Two biggies were joining the pit and buying Meathead 's book. Both have really changed my game to the point that several people want me to start catering (not interested, waaay too much work and equipment - I already have a good job). Also: discovering reverse searing and sous vide.
Plus realizing that anything Huskee can do I can do better....just kidding, please don't ban me
Years ago I went to a Bookmarks Book Festival near me and heard both Peter Reinhart and Steven Raichlen talk about baking and grilling, respectively. I bought the Bread Baker’s Apprentice and How to Grill at the festival and got each signed by them. I devoured BBA (no pun intended) and my baking went from tepid to hot. I’ve used HTG so many times some of the pages are falling out. To hear, in person, some of the best cooks at the top of their games talk about culinary techniques and artistry inspired me to greater success. 💡
Meathead I’d love to get you here to the Book Festival In Winston-Salem, NC. Maybe I’ll drop a not-so-subtle hint to the organizers for 2023. The one for 2022 is later this month.
That if you cook it and you like it, then it is ok. I have learned almost everything I know about cooking from this site, but my way may be slightly different from others and as long as my family and I like the way it taste then it fine by me.
The free side of Amazing Ribs. So much good information! I have always enjoyed cooking outdoors and still have and use the first grill I bought around 1977. A Weber knock-off. Never heard of 2-zone cooking until finding AR. Dry brining-another game changer.
The realization that if you're cooking for others (and for me that's the whole point), the goal is for them to enjoy the meal, not for you to make them enjoy the meal the way you want it to be enjoyed. Banishing the phrase "no, it's better this way" (and not grimacing as they slather on KC masterpiece) made every food experience better.
Great words of wisdom! I have a friend who, no joke, prefers A1 on her steak. If you don't have A1 she wants ketchup. (WHAT?!) It irritated me when she did it at my house, I only serve good thick pricy steaks to company, and if I'd known this then I would've just gotten her a $4 sirloin. Then I relaized if she leaves happy then the evening was a success and she has a memory that I make good steaks. [shrug] All is well that ends well I guess.
The lightbulb went off close to 30 years ago for me. I used to BBQ for small and medium sized crowds because I had a passion for it and felt I was good at it. I had a couple of kids and I found that BBQ made the best leftovers. Ever since, I try new things and if I like them I start thinking of ways to adapt the cook for day 2 and 3. Pastrami is a perfect example that everyone can relate to. However, I now may cook a pork butt with the intention of using it for tacos and enchiladas. I smoke a tri-tip to eat on the first day but really I am looking forward to 2nd day stir fry or fajitas. The Blackstone griddle has been a godsend for that, as well.
The usual - dry brining, cooking to temp, two zone cooking. I was lucky that I found Meathead’s book very early in my smoking/grilling journey, and it’s pure gold. I’ve read it several times, and still re-read the appropriate section before I do ribs, pork butts, or just about anything else.
Sometime in the 1980's Vin Scully, in a Farmer John's ad, mentioned that you could BBQ pork chops. That was a big revelation to me as I had only grilled hamburger and hot dogs prior to that. He started me down the road of investigating a variety of things you could cook on a grill.
Yes, those of us who run stickburners learn to not fret about temp variances. My temp graph would look like an EKG, but I promise the food is the same delicious, maybe more!
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
Cook to temp, not time. Dramatically improved everything I cooked, indoor and outdoor, overnight. Reverse sear.
The first grilling books I read were Raichlen’s early works. Learned two zone/indirect from him. He also liked front-sear with grill marks, soaking wood, and measuring doneness by touch/clear juices. When I first read AR I was stunned. Raichlen won’t give up on grill marks but he has embraced the reverse sear and IT. Now, I often use Raichlen’s recipes with AR’s techniques.
Even KCBS (Kansa City Barbeque Society)'s Steak Competition requires no grill marks but instead a full-surface sear, that's pretty cool. It's coming around. Grill marks are sexy though, I will admit.
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