"Beea" > wrote in message ...
>
> "Kent" > wrote in message
> ...
>> Just a reminder that BBQ Pitmasters is on T LC tomorrow twice. The first
>> episode, at 7:00 PM Pacific is a repeat of the first, where one of the
>> contestants, Myron, uses the F--k word[bleaped out, of course] more than
>> anyone in television history. The second tomorrow night Thursday at 10:00
>> PM is the next episode in the series.
>
> You do know that Myron was coached, and that persona is what the producer
> wanted, don't you? Myron isn't like that. You also have to remember that
> this was filmed for TV, as entertainment, not as a documentary.
>>
Of course, it's obvious that the show was produced as entertainment.
>>
>> In the first episode Myron above, one of the five contestants smoked[if
>> you can uses that word at 350F] his brisket at 350F for only four hours.
>> The
>
> Yes, it does taste smoked. You seem to get hung up on definitions and not
> reality. Get out in the world more often. Smell the brisket and pork
> butt.
>
If you look at the AFB bible of what defines "barbecue, barbeque, or que",
the originators of this NG wanted it to focus on "low and slow". Myron
cooked brisket "hi and fast" and had the same result. That's interesting.
Maybe we go "low and slow" just to have another beer.
>
>> other contestants were up all night at the usual 225-250F. He injected
>> the meat. His brisket placed 2nd. Do any have thoughts about that? At
>> what temp do you smoke brisket?
>
> He has won many contests doing the same. It works. I cooked next to
> Jack's Old South at a contest in Georgia once a few years back. Yes, he
> taught me to cook at higher temperatures, and yes, you get a fantastic
> finished product. You do have to realize that JOS is cooking on a
> specially designed and built Jack's Old South smoker, and you can't expect
> the same results from your off-the-shelf, in the big-box-store cookers,
> and especially not on one of your gassers.
>
You need to understand thermodynamics. Jack's "Old South Smoker" can't do
anything a well insulated oven won't do, other than the effect charcoal and
wood gives it, and as long as you can control the air inflow and outflow.

BTW, I'm not a gasser. I don't cook with gas unless it's raining.

>> OB the F word: recently we have seen "****ed off" and "screwed up""
>> passed by the censors and the advertisers. It's just a matter of time, I
>> think, until we see "F...ked up" loud. How things change,
>>
>> Cheers,
>>
>> El Retardo,
>
> Squertz is correct, you sure got that right
>
It's nice to communicate with a fellow "Retardo".

Kent