View Single Post
  #15 (permalink)   Report Post  
Posted to alt.food.barbecue
Brick[_3_] Brick[_3_] is offline
external usenet poster
 
Posts: 1,360
Default Barbecue Cookbooks


On 30-Sep-2009, RockPyle > wrote:

> On Sep 30, 9:33*am, Duwop > wrote:
> > On Sep 29, 5:45*pm, "Theron" > wrote:
> >
> > > I agree with this comment. *I am a beginner (perhaps just leaving
> > > beginner stage) who bought this book and expected more discussion of
> > > how-to rather than just a huge number of recipes.

> >
> > After 10 or so years and all those questions? That's just plain ole
> > sad.

>
> That was me, Duwop.
>
> Theron/Kent/etc. didn't properly attribute the quote.
>
> Rock (really a mostly-beginner)


Rock,

What nobody and least of all the FAQ tells you is, "KISS"
"Keep It Simple Stupid". That means, "Don't mess with
rubs. Don't mess with marinades. Don't mess with temps.

Pick a product, be it pork, beef or fowl. Learn how to cook
it to the right degree of done. (Only you know what the right
degree of done is). Only when you can repeat the basics
everytime should you experiment.

When you start your pit it'll get hot pretty quick.When you
put the meat in, it'll drop way off. Surprise, surprise. don't
adjust anything. That cold meat drug the temp down. Let
the pit catch up. Don't get antsy. It'll take an hour or two
depending on how much meat you put in there. If you
keep messing with the draft, you just mess up your fire.
It was already running the way it shoud. Leave it alone.

--
Brick (It took me three years to learn that)