I've never felt it necessary to keep a log or journal. My mind is like a steel trap, the "Vault", I like to call it. Why, just the other day I walked outside and saw these squirrels running along the fence and I thought to myself "I really need to paint the woodshed" so I went into the shop and started to sharpen a saw chain but it was chilly in there so I started a fire in the woodstove which reminded me I need to change the smoke detector batteries before I forget again and looked in the refrigerator for some lunch but wasn't very hungry so I took a nap with the cat. Anyhoo, what were we talking about....
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I log most of my cooks on 3x5 note cards and keep them in a recipe box.I need to track more details than what i do but it has worked so far. I keep saying I am going to start using a more journal style system but haven't.
I used Paprika for a couple of years based on recommendations on this site, and i really liked it. I switched to "Copy Me That" a while back and haven't looked back. There are a few features from Paprika that I miss. But Copy Me That makes it almost too easy to save recipes from websites plus it is easier to share recipes with others. The other plus is it is free for most of the features, I paid for the full package but rarely use the upgraded features.
ETA - www.copymethat.comComment
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I keep a log using Meathead's recommendation with some of my own modifications. I don't like to make the same mistakes over and over again.
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I suffer from CRS (Can’t Remember Sh*t). I keep a photo log of my cooks and recipes. I’ll take a photo of all ingredients before I start. I’ll actually edit my photos and write measurements on them as I’m making things. The rest is just all photos. As the cook begins I’ll take a picture when I first put it on the cooker of the meat and temperature, throughout the cook I’ll take a picture of the cook along with a picture of the temp of the meat. If I’m wrapping I’ll take a photo when I wrap. I’ll take a photo when it comes off and goes into the cooler to rest. I’ll take a photo when I’m ready the meat is ready to serve. Anytime I need to see how long I cooked something I just look at the photos and the time stamp will tell me what I need to know. I’ll have 25 or more photos for each cook.Comment
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I've already posted that I have kept a log book for over 10 years now. It contains the date of the cook, the protein, what equipment the protein was cooked on, wood, temp, time and for BBQ'd meat I also rate it by KCBS judging (Presentation, Taste and Tenderness), etc.
But I have found that it also doubles as a little, personal diary. I have noted in the margins the current events (COVID, Sports scores of my teams, political events, etc.). I also briefly list what myself, wife and kids are currently doing or going through.
The diary part helps to refresh my memory of those past days. And those memories are usually good ones. But I also know that someday my kids will inherit my BBQ log books and when they go through them, they will have some insight to what their father was seeing, thinking and feeling. And how proud I am of each one of them.Comment
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