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>