What were you taught that turned out to be completely wrong?

[Oak Smoke]

That beer can chicken is no better that plain roasted chicken. There I feel better!

[Huskee]

You think it's better?

[Oak Smoke]

Huskee Yes I do. I’m not alone. I’ll have to see if I can find the write up from several years ago where Cooks Illustrated tried all kind of things, as an example ginger ale. They concluded that beer made a substantial contribution to flavor. My rubbed chicken and my rubbed + beer can chicken have very different taste.

[Dan Deter]

And Rotisserie chicken is better than either one!

[Huskee]

I'll add another, "203" being the final end-all perfection finish temp.

Not really true. It does work of course, but don't lose sleep over hitting exactly 203. 200-210 works, even as low as 190s works if it spends enough time there....enjoy the process and don't fret over specifics.

[Richard Chrz]

I have pulled some of the best bbq at 185-195. Average time at temp, not final temp.

[Huskee]

Yep, one of my best briskets ever was low/mid 190s. I should adjust the above to say 195-210. Richard Chrz

[cruiseplanner1]

Best thing I read this morning. I was always concerned about the temp but do remember not hitting it but holding in the 190's for quite a while and I had a good pull. Guess that is why. As you know here in Michigan weather can slow our cooking down some days especially when you are on the shoreline of one of the Great Lakes. Really get some wind

[DaveD]

"Let the meat come up to room temperature before cooking."

[texastweeter]

Yup

[Huskee]

I do warm my steaks for 2-3 hrs but that is it. I did a couple side by sides with fridge steaks and darnit if that nearly-room-temp steak wasn't better each time.

[JustKyle]

That you can’t over season a brisket. I’ve done it before and turns out it can be over seasoned.

Its impossible to screw up a pork butt, enough alcohol anything is possible.

You can’t cook frozen meat. It took me a long time to get past this one, I’ve now tossed multiple large cuts on frozen and had negligible difference in cook times.

[FireMan]

Man, 3 for 3!

[Steve R.]

It's been awhile since I have cooked a butt that didn't come straight out of the freezer. I like to buy them fresh, apply the rub etc, then wrap tightly and freeze them.

[Jerod Broussard]

That our English word "Matrimony" DOES NOT come from the Greek word for "Mutilation."

[Huskee]

I think there's an Investigation Discovery story here somewhere....

[rlozinak]

It's cheaper to keep her....

[JCBBQ]

Lol

[Skip]

That kneeling in the corner when I was in Elementary School was good for me? I still don't know what I did wrong.

[Skip]

PS I'm 68 and remember doing it like it was yesterday so maybe it was a good thing.

[wu7y]

I'm from the government and I'm here to help you.

[FireMan]

You had me at “I’m from the government.”

[Donw]

wu7y FireMan Your comments brought back some memories. KFC ran a national songwriting contest in the 70’s or early 80’s and somehow I won 5th place with a parody song about being laid off. Here is one verse in the song “Laid Off Blues”

Had a talk with the government man
He said everything’s going to be fine
All I got to do each day is stand eight hours in line
But when it came to be my turn he said there’s nothing we can do
But the politicians in Washington still send their best to you

[smokenoob]

do you think you only placed 5th cause you didn’t mention chicken? 🤔

[FireMan]

Listen to full lyrics of This Land Is Your Land”.

[Washblue]

I hear you Rob whatever… I want to see good smoke…
Describing dirty smoke is very difficult, giving varying weather conditions and wood…
Folks smothering fire to regulate the temperature curve cause more bad smoke than those of us that never smother the fire, but regulate the size of the fire for temp control…
My wood burner is different than yours but we still like the smoke we know imparts good flavor…
Wood from Germany and Australia are different than my mountain… and different woods from my mountain give me different results…
There is no simple rule… but there certainly is better smoke flavor than others…

[Washblue]

For great entries, see the post by texastweeter above…

[klflowers]

That I am the most interesting man in the world and that other guy was mistaken...

Ok, on the bbq side that your charcoal need to be ash covered before you cook over them. Sure, for searing or for using the vortex, but I use the minion method on the wsm and bronco or the 12 coals in the corner of the SNS so coals are constantly igniting

[Spinaker]

The more smoke the better.
Fat soaks into meat while cooking
Cherry coke in a drip pan makes cherry flavored ribs
Cherry wood taste sweet like cherries. Apple wood has apple flavored smoke. etc

More is better

[Mosca]

Wait a second. More IS better. And too much is just right!

[Mosca]

Spinaker

[Spinaker]

Well….In the case of BBQ the shirt is 💯 correct

[Steve R.]

"It's really difficult, if not impossible, to check the IT of pork ribs with a thermometer." I do this routinely, and it's not hard at all with a Thermapen or something similar. You just have to go at it from the side, between the bones (in the case of spareribs) and check in several different places.

[Andrrr]

I agree, but more often than not I use the thermapen to simply probe and make sure it feels right. Now that I think about it that’s pretty much how I use it for all low n slow cooks.

[mrteddyprincess]

That Achy Breaky Heart was not the downfall of modern Country Music.

That one should write with one's "right" hand. The left hand is the basis for a perfectly good writing system/lifestyle.

That beans belong in chili.

That beets are food and should be eaten. Along with turnips.

That good BBQ needs to be spritzed.

That brisket needs to be wrapped.

That "low and slow" is superior to "get that stuff cooked."