Nuke em I've been wanting to do this same test cook. Thanks for the info.
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side by side with pulled pork regular vs sv
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Founding Member
- Jul 2014
- 3246
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
I do 8-9 hours at 165. Shock and then smoke at 280 in the Primo Oval Junior for about 2 hours to get some bark. (any cooker will do, but I don't need a water pan with Junior.) After two hours I dial the temp back to about 230, until it's probe tender.
We all love it that way, and I may just never do it any other way ever again.
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The "smokey" taste could be something else altogether. People are not very good at tasting and worse at describing what they taste. And tasters use ALL the evidence available and that means they notice things like the smoke ring. I would dismiss the comments as random data. Next time use a panel of 20 experienced Certified BBQ judges and blindfold them. Ha!
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Potkettleblack Bbq judges don't tell you what's good, they simply rate each offering on a point scale, and the offerings with the highest totals win. There are pros and cons to that system of judging, but apparently those in the know feel that's the most unbiased way. Me? I compare, I Like A & D better than B&C, but D's best... that kind of thing. but KCBS judges can't do that
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So, certified BBQ judges are better at objective rating, but cannot tell you which you will enjoy better. Ergo: for my personal preferences, or even that of my guests, we'll take our subjective opinions, and maybe not worry about the objective truth of smokiness or unctuousness.
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Founding Member
- Aug 2014
- 2086
- Hays, KS
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Green Mountain Grill - Jim Bowie
(I've never regretted having too much grate space).
Weber Genesis Gas grill
Weber Kettle grills x 2
Nuke em Quite frankly this has been one of the best threads that I have read in awhile. Thanks for posting. Learned tons.
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Many flaws with BBQ judging systems. Don't get me started. That's why I haven't judged in years. But my point is that people who judge wine will be better at saying if it is high tannin, high acid, sweet, etc. than civilians. People who judge BBQ will be better at saying if one sample is smokier than another. In other words, without knowing your relatives, and this makes my statement iffy, I am saying that their judgement that one is smokier than another is questionable. That perhaps there were other taste sensations that they mistook for smoke. Then again, if they are all very experienced BBQ tasters, maybe they are right.
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Nuke em Very interesting read. To date, I have only used SV for small, single serving kind of things like pork chops, vegetables, etc. I've always considered getting the CFO to let me buy some bigger water containers, but never pursued it. I think I may approach that now, because, why not?
I don't know that I would need to store and SV reheat any leftovers. Also, I lead a somewhat carcinogenic lifestyle, and sometimes (usually?) crack the ziploc bag open and toss it in the microwave. Did I just say that out loud?
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