Hi All

Since I have been laid up with a injury I have been watch too much Food TV.
Last night they went to FL to have the best Texas Style BBQ, before that
Kansas City for North Carolina style pulled pork, and Al Roker declared that
he had some of the best Memphis style dry rubbed ribs of his life in LA. Why
can't they just go to the area being discussed and find the best there and
do a show. I would love to see something like this. My rant sorry for
wasting you time.

--
Master Chef Richard Campbell
100% Delightfully Evil for Your Protection

Master Chef Richard Campbell wrote:

Hi All

Since I have been laid up with a injury I have been watch too much Food TV.
Last night they went to FL to have the best Texas Style BBQ, before that
Kansas City for North Carolina style pulled pork, and Al Roker declared that
he had some of the best Memphis style dry rubbed ribs of his life in LA. Why
can't they just go to the area being discussed and find the best there and
do a show. I would love to see something like this. My rant sorry for
wasting you time.


Well, here's what you missed: Last night, I watched Jeopardy, and
learned that Teddy Roosevelt once said, "I can be President of the
United States, or I can raise this daughter, but I cannot possibly do
both!"

Master Chef Richard Campbell wrote:

Since I have been laid up with a injury I have been watch too much
Food TV. Last night they went to FL to have the best Texas Style BBQ,
before that Kansas City for North Carolina style pulled pork, and Al
Roker declared that he had some of the best Memphis style dry rubbed
ribs of his life in LA. Why can't they just go to the area being
discussed and find the best there and do a show. I would love to see
something like this. My rant sorry for wasting you time.

Because it's Al Joker, and no one that knows barbecue would take him
seriously. So Al can do the easy thing and make a quick buck as a FoodTV
know-nothing-about-a-lot-stuff. It fits FoodTV's mission statement quite
nicely. :-)
Dave

Since I have been laid up with a injury I have been watch too much
Food TV.

I watch alot of their 'BBQ' week or whatever it is. Every show had 'tips
from the pros', and not one show were temps and times mentioned together.
It was either 'then smoke the ribs for 6 hrs!' or 'cooked at a low temp'. I
never caught a show where they talked about the rub used, if there was a mop
or sauce applied, any many didn't even show the grill. No one talked about
fuel for the fire. No one showed pulling the skin off of ribs or what a
good fat cap looks like on a brisket. In short the only thing I took away
from 8 hrs of Foot TV was that there is a Webber Restaurant that has grills
indoors.

Next time I have time to kill I'll skim the FAQ =)

Mike

In article , "Dave Bugg"
deebuggatcharterdotnet wrote:

Master Chef Richard Campbell wrote:

Since I have been laid up with a injury I have been watch too much
Food TV. Last night they went to FL to have the best Texas Style BBQ,
before that Kansas City for North Carolina style pulled pork, and Al
Roker declared that he had some of the best Memphis style dry rubbed
ribs of his life in LA. Why can't they just go to the area being
discussed and find the best there and do a show. I would love to see
something like this. My rant sorry for wasting you time.

Because it's Al Joker, and no one that knows barbecue would take him
seriously. So Al can do the easy thing and make a quick buck as a FoodTV
know-nothing-about-a-lot-stuff. It fits FoodTV's mission statement quite
nicely. :-)
Dave

Yep-"Grillin &Chillin Week on Food TV" has just made me wanna go eat
salad! Dutch oven cowboy cookin (whoop) Emeril boilin ribs (oops) and
competitions from yeeears ago (poops)
Yep - makes cold mesclun look mighty good.

monroe(gimme that remote)

Michael C. Neel wrote:
Since I have been laid up with a injury I have been watch too much
Food TV.

I watch alot of their 'BBQ' week or whatever it is. Every show had
'tips from the pros', and not one show were temps and times mentioned
together. It was either 'then smoke the ribs for 6 hrs!' or 'cooked
at a low temp'. I never caught a show where they talked about the
rub used, if there was a mop or sauce applied, any many didn't even
show the grill.

LMAO, exactly! If you started out kinda wanting to start learning BBQ, you
ended up wanting to even more, but with even less an idea how than before.


--

Michael C. Neel wrote:

Since I have been laid up with a injury I have been watch too much
Food TV.


I watch alot of their 'BBQ' week or whatever it is. Every show had 'tips
from the pros', and not one show were temps and times mentioned together.
It was either 'then smoke the ribs for 6 hrs!' or 'cooked at a low temp'. I
never caught a show where they talked about the rub used, if there was a mop
or sauce applied, any many didn't even show the grill. No one talked about
fuel for the fire. No one showed pulling the skin off of ribs or what a
good fat cap looks like on a brisket. In short the only thing I took away
from 8 hrs of Foot TV was that there is a Webber Restaurant that has grills
indoors.

Right; the television format doesn't allow much time to
go into the details. While I don't watch as much
FoodTV as I used to, they usually have recipes available
online or via postal mail.

Of course, even the recipes usually don't go into much
detail about the how and why, they just basically tell
you how to recreate what you saw on TV.

Next time I have time to kill I'll skim the FAQ =)

Heh; the FAQ will probably impart about 30x as much
information in the same time you spent watching FoodTV,
but it requires more work (you actually have to
*read* it... ;-) )

Cheers!
Dana

"Michael C. Neel" wrote in message
...
Since I have been laid up with a injury I have been watch too much
Food TV.

No one showed pulling the skin off of ribs

Saw that on liceneced to grill the other day...

I guess the Canadian food channel is a little better...cook like a chef the
other night: Butterflied prok loin stuffed with resling soaked apricots. I
am so going to smoke one of those...

Dirty Harry wrote:

I guess the Canadian food channel is a little better...cook like a chef the
other night: Butterflied prok loin stuffed with resling soaked apricots. I
am so going to smoke one of those...

The best cooking program I've ever seen was on local Vancouver, BC TV;
a young, very attractive couple hosts a cooking program in 'nothing' but
aprons (at least nothing more visible than aprons).

I never worried for a minute if they were giving good advice.

Cheers -
Dana

Dana Myers wrote:
Michael C. Neel wrote:

I watch alot of their 'BBQ' week or whatever it is. Every show had 'tips
from the pros', and not one show were temps and times mentioned together.
It was either 'then smoke the ribs for 6 hrs!' or 'cooked at a low
temp'. I
never caught a show where they talked about the rub used, if there was
a mop
or sauce applied, any many didn't even show the grill. No one talked
about
fuel for the fire. No one showed pulling the skin off of ribs or what a
good fat cap looks like on a brisket. In short the only thing I took
away
from 8 hrs of Foot TV was that there is a Webber Restaurant that has
grills
indoors.

I think on one of the shows they showed the cook scratching off the
membrane after grilling the (previously smoked) ribs. I don't think big
restaurants bother with pulling the membrane - it takes too long.

Right; the television format doesn't allow much time to
go into the details. While I don't watch as much
FoodTV as I used to, they usually have recipes available
online or via postal mail.

Of course, even the recipes usually don't go into much
detail about the how and why, they just basically tell
you how to recreate what you saw on TV.

Next time I have time to kill I'll skim the FAQ =)

Heh; the FAQ will probably impart about 30x as much
information in the same time you spent watching FoodTV,
but it requires more work (you actually have to
*read* it... ;-) )

I wonder if someone could make a TV series called, "Cooking the BBQ FAQ"
or something like that.

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

Nathan Lau wrote:

I wonder if someone could make a TV series called, "Cooking the BBQ FAQ"
or something like that.

"BBQ FAQ 2.0" on CD...

;-)

"Master Chef Richard Campbell" wrote:
[blah blah blah snipped] My rant sorry for wasting you time.

's OK Ricko. Having done a lot of drugs in the 60's, I understand!

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

Douglas Barber wrote:
Master Chef Richard Campbell wrote:

Hi All

Since I have been laid up with a injury I have been watch too much Food
TV. Last night they went to FL to have the best Texas Style BBQ, before
that Kansas City for North Carolina style pulled pork, and Al Roker
declared that he had some of the best Memphis style dry rubbed ribs of
his life in LA. Why can't they just go to the area being discussed and
find the best there and do a show. I would love to see something like
this. My rant sorry for wasting you time.


Well, here's what you missed: Last night, I watched Jeopardy, and
learned that Teddy Roosevelt once said, "I can be President of the
United States, or I can raise this daughter, but I cannot possibly do
both!"

And Nick Cramer once said, "I can be a roué or I can raise this daughter,
but I cannot possibly do both!" Sorry, dear. And I really am.

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

On 9-Jun-2004, "Duwop" wrote:

Michael C. Neel wrote:
Since I have been laid up with a injury I have been watch too much
Food TV.

I watch alot of their 'BBQ' week or whatever it is. Every show had
'tips from the pros', and not one show were temps and times mentioned
together. It was either 'then smoke the ribs for 6 hrs!' or 'cooked
at a low temp'. I never caught a show where they talked about the
rub used, if there was a mop or sauce applied, any many didn't even
show the grill.

LMAO, exactly! If you started out kinda wanting to start learning BBQ, you
ended up wanting to even more, but with even less an idea how than before.


--


SWMBO leaves the room if I turn to the Food TV channel. She says
I use to many unpleasant words when it's on.

--
M&M ("When You're Over The Hill You Pick Up Speed")

On Thu, 10 Jun 2004 06:42:29 GMT, Dana Myers wrote:

The best cooking program I've ever seen was on local Vancouver, BC TV;
a young, very attractive couple hosts a cooking program in 'nothing' but
aprons (at least nothing more visible than aprons).

While cooking shows are often enjoyable, it's also important to keep
up with current events.

http://www.nakednews.com


--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology