Steve Wertz wrote:

On Tue, 08 Jun 2004 17:09:12 GMT, cl
wrote:

And which voice in your head is Chris? Just another example of your
ability to make up stuff.

Craig, excuse me. We can call you "**** Jr." if you'd like.
It'll take you a few more posts to top Kent though.

-sw

I doubt there are many that can **** off more people than you.
A simple google will prove that to anyone. I really don't have time to
even think about knocking you off the "Lord ****" title so why try?

Good boy.

-CAL

Steve Wertz wrote:
On Tue, 08 Jun 2004 16:04:12 GMT, ll
wrote:

But:
1) If the O.P. is correct that most competition BBQers do it
and
2) _Most_ competition BBQers, at least in the big events,
are better cooks than _most_ home BBQers
then
Why do they do it?

Many of the judges are selected from the tables of Tony Roma's.
There are a few exceptions, but most of them don't BBQ and don't
have discriminating tastes.

-sw

They do it because like anything formalized some things become enshrined in
"The Book" and become expectations, a lot of these things are of the sort
that take extra effort for little or no gain, but prove to one and all that
the cook "cares" and puts in "extra effort". Also remember that they are in
an artificial envoriment in regards to time and timing so they have to do
some things like foiling to keep the meat ready and for that artificially
required but important (to judges) glaze. Chile cook offs are the same in
this regard.


--

cl wrote:

Sure it can be done but:

1) The outside texture is different with foil vs no foil (foil will
always be softer)
2) I never said that your ribs would be dry, just a different texture
3) I don't foil my ribs so you are speaking out of your ass. I actally
like a little 'meat' to my ribs

so Reg go back to sleep now.


Whoa there, partner... you sure dove into insult mode right away.
Maybe you're a bit too sensitive to for even simple conversation?
Sure looks that way.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:

Whoa there, partner... you sure dove into insult mode right away.
Maybe you're a bit too sensitive to for even simple conversation?
Sure looks that way.


He's an insult troll, I recommend the killfile for him.



Brian Rodenborn

Reg wrote:
cl wrote: (nothing worth reading)
Whoa there, partner... you sure dove into insult mode right away.
Maybe you're a bit too sensitive to for even simple conversation?
Sure looks that way.

Hey Reg, guess you didnt hear, HighCALonic here is going for the record:
most killfiles made in first month by a meat eater. So why don't you be his
friend too and help the poor boy out?


--

Reg wrote:

cl wrote:

Sure it can be done but:

1) The outside texture is different with foil vs no foil (foil will
always be softer)
2) I never said that your ribs would be dry, just a different texture
3) I don't foil my ribs so you are speaking out of your ass. I actally
like a little 'meat' to my ribs

so Reg go back to sleep now.


Whoa there, partner... you sure dove into insult mode right away.
Maybe you're a bit too sensitive to for even simple conversation?
Sure looks that way.

If your intent wasn't a flame then I apologize. Even so I've has a smile
on my face throughout the interlude anyhow. However the following
doesn't seem to be in the spirit of good conversation given a negative
accusatory tone.

You wrote:

Just because you haven't figured out how to do it doesn't mean it can't be done.
....cut
yawn


So if I was wrong, I'm sorry.


PS: "go back to sleep now" in this case was a fairly nice reply to your
yawn emoticon.

-CAL

In article , Reg
wrote:

cl wrote:

I guess mopping/spraying doesn't cause a steaming or
poaching effect either.

Who cares? You make it sound like everyone mops. Not true. The minimal
effect it may have is far outweighed by the amount of cooking time it
adds.

mops are for floors. foils are for fencing. CAL is for ever being a
stoopid shite haid

Why then is it bad to wrap the meat after the surface moisture is long
gone (and bark developed)? After you have gotten the maximum smoke
penetration all you have left is bring the rest of the meat/bones up to
temperature and soften the bark before glazing.

It's a myth that meat does not take up smoke above a particular
temperature (frequently cited as 140 F). If something is repeated
often enough some will accept it as established fact.

c(ock)l(icker) is an asswipe c(ock)l(icker) is an asswipe
c(ock)l(icker) is an asswipe c(ock)l(icker) is an asswipe
c(ock)l(icker) is an asswipe c(ock)l(icker) is an asswipe
c(ock)l(icker) is an asswipe c(ock)l(icker) is an asswipe

hmmm seems like an established fact to me.

monroe(plonk the tard and drive on)

Monroe, of course... wrote in alt.food.barbecue

In article , BigDog
wrote:

BOB wrote in alt.food.barbecue


Jason in Dallas wrote:

Personally I'm against foil since if I wanted to steam my meat I
can
think of better ways to do it then put it in foil in my smoker.


What Jason said...
Dave

Ditto

BOB

Double ditto. Nya, Nya

Triple trips megadittles in spades guys-neener neener neener

monroe(should we Xpost this to the rushlimbaugh NGs?)


Well damn Monroe, I don't know how to top that.
Nanny,nanny, boo boo just don't seem to cut it.

--
BigDog
To E-mail me, you know what to do.

"Duwop" wrote in message
...
Reg wrote:
cl wrote: (nothing worth reading)
Whoa there, partner... you sure dove into insult mode right away.
Maybe you're a bit too sensitive to for even simple conversation?
Sure looks that way.

Hey Reg, guess you didnt hear, HighCALonic here is going for the record:
most killfiles made in first month by a meat eater. So why don't you be
his
friend too and help the poor boy out?



Yeah Reg, don't you wanna be an ass jockey like the rest of them! I really
am surprised at the number of pboys around here that are incapable of taking
a stand on something then discussing it. I guess it is time for Monroe to
seek the bearer of his ball on me.

-CAL

"Steve Wertz" wrote in message
...
On Tue, 08 Jun 2004 16:04:12 GMT, ll
wrote:

But:
1) If the O.P. is correct that most competition BBQers do it
and
2) _Most_ competition BBQers, at least in the big events,
are better cooks than _most_ home BBQers
then
Why do they do it?

Many of the judges are selected from the tables of Tony Roma's.
There are a few exceptions, but most of them don't BBQ and don't
have discriminating tastes.

-sw

And what a BBQ'er who is thinks theirs is the best will have an open minded
and objective tasting palette?

"Reg" wrote in message
. com...
cl wrote:

Yeah Reg, don't you wanna be an ass jockey like the rest of them! I
really
am surprised at the number of pboys around here that are incapable of
taking
a stand on something then discussing it. I guess it is time for Monroe
to
seek the bearer of his ball on me.

You must be reading a different group than I am. I regularly post
a variety of unconventional stuff here... cooking methods, random
opinions, whatever, and I've never had any sort of problem. There's
no bias against either strongly held opinions or unconventional methods
in this group. Maybe it's you they're reacting to?


Could be but I think google shows that anyone that says gas grills can make
good 'Q end up getting the same treatment as I got. That is the key, pick a
point that is a sticker and 'tis what you get.

-CAL

cl wrote:

Yeah Reg, don't you wanna be an ass jockey like the rest of them! I really
am surprised at the number of pboys around here that are incapable of taking
a stand on something then discussing it. I guess it is time for Monroe to
seek the bearer of his ball on me.

You must be reading a different group than I am. I regularly post
a variety of unconventional stuff here... cooking methods, random
opinions, whatever, and I've never had any sort of problem. There's
no bias against either strongly held opinions or unconventional methods
in this group. Maybe it's you they're reacting to?

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" wrote in message
. com...
cl wrote:

Sure it can be done but:

1) The outside texture is different with foil vs no foil (foil will
always be softer)
2) I never said that your ribs would be dry, just a different texture
3) I don't foil my ribs so you are speaking out of your ass. I actally
like a little 'meat' to my ribs

so Reg go back to sleep now.


Whoa there, partner... you sure dove into insult mode right away.
Maybe you're a bit too sensitive to for even simple conversation?
Sure looks that way.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Trolls aren't sensitive.
Jack

Jack Sloan wrote:
Trolls aren't sensitive.
Jack

Jack, it is funny how you apparently define a troll. So me posting a
serious reply and then getting attacked make me a troll?

-CAL

When I do ribs cooking time is around 4 hrs.

The last 45 min or so I'll move them to a disposable pan and top with foil.
Makes a slight tenderness improvement.

__Stephen

"SpikeDad" wrote in message
...
Wall-to-wall BBQ shows this past week on Food TV. I enjoyed watching and
would love to be able to give up working and just cook BBQ all summer
(never going to happen 8-)

Anyways, I noticed that more than a few of the cooking teams used foil
on the meat during their competitions. As a matter of fact, a winning
person said her cooking method was 2 hours cooking without then 2 hours
with foil. (And then lots of sauce to boot).

Is this just an aberation of competition BBQing? Most of the folks here
seem to be against foiling the meat while cooking (maybe just wrapping
up after cooking to keep warm). Is this some defect in BBQ judging that
requires overly tender meat and very saucy?