Is that even considered barbecue? Yesterday I watched self proclaimed
'Chef' Michael Smith do a youngster in a pit at a scout jamboree.
When it came out it didn't look very appetizing. The skin was not
crispy although the meat looked nicely done and tender. I don't like
the looks of that pale blase' skin though. His method was to dig a
pit, shovel in coals, lay the lil' one on the coals(the lil' one was
wrapped in foil and burlap), add more coals and dirt(to cut off
oxygen?)
The finished product just had an unappetizing look to it. Oh by the
way he put a mess of onion, garlic and herbs into the carcass before
tying it up.

Hovdv wrote:
Is that even considered barbecue? Yesterday I watched self proclaimed
'Chef' Michael Smith do a youngster in a pit at a scout jamboree.
When it came out it didn't look very appetizing. The skin was not
crispy although the meat looked nicely done and tender. I don't like
the looks of that pale blase' skin though. His method was to dig a
pit, shovel in coals, lay the lil' one on the coals(the lil' one was
wrapped in foil and burlap), add more coals and dirt(to cut off
oxygen?)
The finished product just had an unappetizing look to it. Oh by the
way he put a mess of onion, garlic and herbs into the carcass before
tying it up.

Sounds more like Kalua pork to me, ie steamed.

It would help if you would add a bit of the text to which you are replying.
In that way, we can better understand your response and questions.

--
Dave
www.davebbq.com

Dave Bugg wrote:
Hovdv wrote:
Is that even considered barbecue? Yesterday I watched self proclaimed
'Chef' Michael Smith do a youngster in a pit at a scout jamboree.
When it came out it didn't look very appetizing. The skin was not
crispy although the meat looked nicely done and tender. I don't like
the looks of that pale blase' skin though. His method was to dig a
pit, shovel in coals, lay the lil' one on the coals(the lil' one was
wrapped in foil and burlap), add more coals and dirt(to cut off
oxygen?)
The finished product just had an unappetizing look to it. Oh by the
way he put a mess of onion, garlic and herbs into the carcass before
tying it up.

Sounds more like Kalua pork to me, ie steamed.

That's exactly what it sounds like to me, too.

Dana

Dave Bugg wrote:
Hovdv wrote:
Is that even considered barbecue? Yesterday I watched self proclaimed
'Chef' Michael Smith do a youngster in a pit at a scout jamboree.
When it came out it didn't look very appetizing. The skin was not
crispy although the meat looked nicely done and tender. I don't like
the looks of that pale blase' skin though. His method was to dig a
pit, shovel in coals, lay the lil' one on the coals(the lil' one was
wrapped in foil and burlap), add more coals and dirt(to cut off
oxygen?)
The finished product just had an unappetizing look to it. Oh by the
way he put a mess of onion, garlic and herbs into the carcass before
tying it up.

Sounds more like Kalua pork to me, ie steamed.

It would help if you would add a bit of the text to which you are replying.
In that way, we can better understand your response and questions.


Well, what ever you may think of his pork, he's hardly self-proclaimed.
He's a highly trained and well respected chef. From stints in 3-star
Michelin restaurants to James Beard awards, he is the real thing.

http://www.lifestylefood.com.au/chefs/chef.asp?id=169

MargW

MargW wrote:
Dave Bugg wrote:
Hovdv wrote:
Is that even considered barbecue? Yesterday I watched self
proclaimed 'Chef' Michael Smith do a youngster in a pit at a scout
jamboree. When it came out it didn't look very appetizing. The
skin was not crispy although the meat looked nicely done and
tender. I don't like the looks of that pale blase' skin though. His
method was to dig a pit, shovel in coals, lay the lil' one on
the coals(the lil' one was wrapped in foil and burlap), add more
coals and dirt(to cut off oxygen?)
The finished product just had an unappetizing look to it. Oh by the
way he put a mess of onion, garlic and herbs into the carcass before
tying it up.

Sounds more like Kalua pork to me, ie steamed.

It would help if you would add a bit of the text to which you are
replying. In that way, we can better understand your response and
questions.

Well, what ever you may think of his pork, he's hardly
self-proclaimed. He's a highly trained and well respected chef. From
stints in 3-star Michelin restaurants to James Beard awards, he is
the real thing.

That makes it more -- not less -- likely that he knows crapola about 'Q.
Pitmasters could care less about Michelin-anything; unless it's the name of
the tire on the good ol' pickup truck.
--
Dave
www.davebbq.com

On Thu, 04 Oct 2007 19:07:49 -0400, MargW
wrote:
(comments about Michael Smith)

waves to the lady on the BMW
Hiya, Marg!!!!

-denny-
--

The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.

On Thu, 4 Oct 2007 16:17:49 -0700, "Dave Bugg"
wrote:

MargW wrote:
Dave Bugg wrote:
Hovdv wrote:
Is that even considered barbecue? Yesterday I watched self
proclaimed 'Chef' Michael Smith do a youngster in a pit at a scout
jamboree. When it came out it didn't look very appetizing. The
skin was not crispy although the meat looked nicely done and
tender. I don't like the looks of that pale blase' skin though. His
method was to dig a pit, shovel in coals, lay the lil' one on
the coals(the lil' one was wrapped in foil and burlap), add more
coals and dirt(to cut off oxygen?)
The finished product just had an unappetizing look to it. Oh by the
way he put a mess of onion, garlic and herbs into the carcass before
tying it up.

Sounds more like Kalua pork to me, ie steamed.

It would help if you would add a bit of the text to which you are
replying. In that way, we can better understand your response and
questions.

Well, what ever you may think of his pork, he's hardly
self-proclaimed. He's a highly trained and well respected chef. From
stints in 3-star Michelin restaurants to James Beard awards, he is
the real thing.

That makes it more -- not less -- likely that he knows crapola about 'Q.
Pitmasters could care less about Michelin-anything; unless it's the name of
the tire on the good ol' pickup truck.

I met Michael Smith a couple of years ago. He's a knowledgeable, but
don't talk Q with him.

Harry

"Dave Bugg" wrote:
MargW wrote:
Dave Bugg wrote:
Hovdv wrote:
[ . . . ]
That makes it more -- not less -- likely that he knows crapola about 'Q.
Pitmasters could care less about Michelin-anything; unless it's the name
of the tire on the good ol' pickup truck.

I'm a Pirelli Cinturato guy. Does that disqualify me?

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

ULL wrote:
On Thu, 04 Oct 2007 21:55:50 -0700, Denny Wheeler
wrote:

On Thu, 04 Oct 2007 19:07:49 -0400, MargW
wrote:
(comments about Michael Smith)

Well, hey - at least he's not _Valentine_ Michael Smith!

waves to the lady on the BMW
Hiya, Marg!!!!

Hiya, Marg!

Regards,


--
Rusty the bookman

Minion of Phil #0001
You don't understand the power of the insufficiently lit side.

Yes, makin' mock o' uniforms that guard you when you sleep
Is cheaper than them uniforms, and they're starvation cheap
- Kipling

Hi Denny and Rusty

Thanks for pointing me here. I'll mainly be a lurker, but love the idea
of doing my own real bbq


MargW

Dave Bugg wrote:
MargW wrote:
Dave Bugg wrote:
Hovdv wrote:
Is that even considered barbecue? Yesterday I watched self
proclaimed 'Chef' Michael Smith do a youngster in a pit at a scout
jamboree. When it came out it didn't look very appetizing. The
skin was not crispy although the meat looked nicely done and
tender. I don't like the looks of that pale blase' skin though. His
method was to dig a pit, shovel in coals, lay the lil' one on
the coals(the lil' one was wrapped in foil and burlap), add more
coals and dirt(to cut off oxygen?)
The finished product just had an unappetizing look to it. Oh by the
way he put a mess of onion, garlic and herbs into the carcass before
tying it up.
Sounds more like Kalua pork to me, ie steamed.

It would help if you would add a bit of the text to which you are
replying. In that way, we can better understand your response and
questions.
Well, what ever you may think of his pork, he's hardly
self-proclaimed. He's a highly trained and well respected chef. From
stints in 3-star Michelin restaurants to James Beard awards, he is
the real thing.

That makes it more -- not less -- likely that he knows crapola about 'Q.
Pitmasters could care less about Michelin-anything; unless it's the name of
the tire on the good ol' pickup truck.

Well, I did't say he knew anything about 'Q, just that he isn't a
'self-proclaimed' chef, but a highly talented and respected one.

I've got Michelins on my bike - does that count?

MargW

On Oct 4, 7:07 pm, MargW wrote:
Dave Bugg wrote:
Hovdv wrote:
Is that even considered barbecue? Yesterday I watched self proclaimed
'Chef' Michael Smith do a youngster in a pit at a scout jamboree.
When it came out it didn't look very appetizing. The skin was not
crispy although the meat looked nicely done and tender. I don't like
the looks of that pale blase' skin though. His method was to dig a
pit, shovel in coals, lay the lil' one on the coals(the lil' one was
wrapped in foil and burlap), add more coals and dirt(to cut off
oxygen?)
The finished product just had an unappetizing look to it. Oh by the
way he put a mess of onion, garlic and herbs into the carcass before
tying it up.

Sounds more like Kalua pork to me, ie steamed.

It would help if you would add a bit of the text to which you are replying.
In that way, we can better understand your response and questions.

Well, what ever you may think of his pork, he's hardly self-proclaimed.
He's a highly trained and well respected chef. From stints in 3-star
Michelin restaurants to James Beard awards, he is the real thing.

Putting the word 'chef' in front of his name smacks of someone full of
himself. I happen to be a well respected machinist. I've been sent
to Singapore to trouble shoot jobs etc. Yet you don't see me call
myself 'Machinist' Johnson. Besides the word 'chef' just means
someone in charge. My uncle in Germany who was a chemical engineer
referred to his boss as 'chef'. Someone in the cooking field who is
in charge of the Garde Manger section is referred to as Chef Garde
Manger. Sous chef is an underling to the executive chef. So what is
Michael Smith in charge of? He also has a habit of referring to cooks
as chefs. They are cooks unless they are in charge of a section. In
Germany I'd be referred to as a chef because I am in charge of a few
people at work even though I'm a machinist.

http://www.lifestylefood.com.au/chefs/chef.asp?id=169

MargW- Hide quoted text -

- Show quoted text -

On Fri, 05 Oct 2007 05:19:59 GMT, ULL wrote:

On Thu, 04 Oct 2007 21:55:50 -0700, Denny Wheeler
wrote:

On Thu, 04 Oct 2007 19:07:49 -0400, MargW
wrote:
(comments about Michael Smith)

Well, hey - at least he's not _Valentine_ Michael Smith!

He'd then be using _To Serve Man_ as a guide.

-denny-
--

The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.

On 5-Oct-2007, MargW wrote:

ULL wrote:
On Thu, 04 Oct 2007 21:55:50 -0700, Denny Wheeler
wrote:

On Thu, 04 Oct 2007 19:07:49 -0400, MargW
wrote:
(comments about Michael Smith)

Well, hey - at least he's not _Valentine_ Michael Smith!

waves to the lady on the BMW
Hiya, Marg!!!!

Hiya, Marg!

Regards,


--
Rusty the bookman

Minion of Phil #0001
You don't understand the power of the insufficiently lit side.

Yes, makin' mock o' uniforms that guard you when you sleep
Is cheaper than them uniforms, and they're starvation cheap
- Kipling

Hi Denny and Rusty

Thanks for pointing me here. I'll mainly be a lurker, but love the idea
of doing my own real bbq


MargW

Welcome to AFB Marg. There is just no substitute for 'REAL' smoke
roasted meat and vegetables. Late last night I made myself a snack
of thin sliced brisket on light wheat bread with mayo on one side and
Dijon on the other. I used some garden salad mix on it because that's
all I had and skipped everything else because I was too lazy to put it
together. It was a single slice of bread and I really wanted at least
twice that but, alas my waistline dictated otherwise . It was so
reminiscent of good corned beef that I wanted to cry. I used hickory
this time instead of my usual oak. I believe I'm a convert or maybe
a convict.

Beware! It's addictive.

--
Brick(Eyeing a young Muscovie duck in the front yard)

On 5-Oct-2007, Harry Demidavicius wrote:

On Thu, 4 Oct 2007 16:17:49 -0700, "Dave Bugg"
wrote:

MargW wrote:
Dave Bugg wrote:
Hovdv wrote:
Is that even considered barbecue? Yesterday I watched self
proclaimed 'Chef' Michael Smith do a youngster in a pit at a scout
jamboree. When it came out it didn't look very appetizing. The
skin was not crispy although the meat looked nicely done and
tender. I don't like the looks of that pale blase' skin though. His
method was to dig a pit, shovel in coals, lay the lil' one on
the coals(the lil' one was wrapped in foil and burlap), add more
coals and dirt(to cut off oxygen?)
The finished product just had an unappetizing look to it. Oh by the
way he put a mess of onion, garlic and herbs into the carcass before
tying it up.

Sounds more like Kalua pork to me, ie steamed.

It would help if you would add a bit of the text to which you are
replying. In that way, we can better understand your response and
questions.

Well, what ever you may think of his pork, he's hardly
self-proclaimed. He's a highly trained and well respected chef. From
stints in 3-star Michelin restaurants to James Beard awards, he is
the real thing.

That makes it more -- not less -- likely that he knows crapola about 'Q.
Pitmasters could care less about Michelin-anything; unless it's the name
of
the tire on the good ol' pickup truck.

I met Michael Smith a couple of years ago. He's a knowledgeable, but
don't talk Q with him.

Harry

I must have missed the original post. Who is Michael Smith? Did Michael
Smith say he was making barbecue? Why does this group care what
Michael Smith might have said? Do we need yet another ****ing contest
about what barbecue is?

Has anybody in the group cooked anything lately? What did you cook?
Was it barbecue? What was different about it? Was it any good?

--
Brick(Save a tree, eat a Beaver)

Brick wrote:
was too lazy to put it
together. It was a single slice of bread and I really wanted at least
twice that but, alas my waistline dictated otherwise . It was so
reminiscent of good corned beef that I wanted to cry. I

Brick or others, what's the secret, if any, to good corned beef? Mrs.
Nonny once corned a brisket and we ate it with home made rye bread, home
made sauerkraut and home made thousand island dressing. The only bought
thing was County Line baby Swiss cheese. Since then, I've been trying
to chase down corned beef even half as good. We're not able to do that
kind of home brew anymore, and I've tried 3-4 different grocery store
types of corned beef with no success. The stuff around here has little
more flavor than the plastic wrapping it.

I'm tempted to get some pickling spice to cook with a store bought
corned beef, and have even considered smoking it instead of boiling it
with cabbage. I'd really appreciate some pointers from anyone who's
produced some good corned beef in the past.

Nonny
--
---Nonnymus---
No matter how large your boat,
the person you are talking with will
have a close friend with a larger one.
---Observation by my son