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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Tinman wrote:
> Bubbabob wrote: >> "Tinman" > wrote: >> >> >>> On noooo! Anything but that. I don't know how in the hell I'll be >>> able to live with myself from now on after that crushing blow. >>> >>> >>> >> >> I would guess that about 2/3 of the group has already plonked you. >> I'm joining them. You're a waste of phosphors and of the air you >> breathe. > > Kill-files are for the weak. But if it makes ya' feel like yer > accomplishing something, or it makes it easier for ya' to wade through > the thousands of posts flying through this NG each day, go for it. Killfiles are for those tired of hearing your spew. I have nothing better to do, however. Would you like to joust? TFM® |
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TFM® wrote:
> Tinman wrote: > >accomplishing something, or it makes it easier for ya' to wade through >>the thousands of posts flying through this NG each day, go for it. > > > > Killfiles are for those tired of hearing your spew. > > I have nothing better to do, however. Would you like to joust? > > > TFM® > > Rut ro Reorge... Should I get a beer and settle into a comfy chair with some popcorn? Well, hell... I may just do that anyhow. ;-) -- Steve |
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Jack Schidt® wrote:
SNIP > IAWTP > > Jack Jack, I had to ask, what does it mean?? -- Regards, Mike Willsey (Piedmont) |
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TFM® wrote:
> Tinman wrote: >> Bubbabob wrote: >>> "Tinman" > wrote: >>> >>> >>>> On noooo! Anything but that. I don't know how in the hell I'll be >>>> able to live with myself from now on after that crushing blow. >>>> >>>> >>>> >>> >>> I would guess that about 2/3 of the group has already plonked you. >>> I'm joining them. You're a waste of phosphors and of the air you >>> breathe. >> >> Kill-files are for the weak. But if it makes ya' feel like yer >> accomplishing something, or it makes it easier for ya' to wade >> through the thousands of posts flying through this NG each day, go >> for it. > > > Killfiles are for those tired of hearing your spew. > > I have nothing better to do, however. Would you like to joust? "Do you care to talk about BBQ or are you here just to waste everyone's time?" I'm puzzled that "2/3" of this comparatively low-traffic NG even needs kill-files. ('Course maybe that is the reason for the low-traffic.) I've never needed them, but have gotten quite a chuckle out of the games people play with them. |
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TFM® wrote:
> Tinman wrote: >> Bubbabob wrote: >>> "Tinman" > wrote: >>> >>> >>>> On noooo! Anything but that. I don't know how in the hell I'll be >>>> able to live with myself from now on after that crushing blow. >>>> >>>> >>>> >>> >>> I would guess that about 2/3 of the group has already plonked you. >>> I'm joining them. You're a waste of phosphors and of the air you >>> breathe. >> >> Kill-files are for the weak. But if it makes ya' feel like yer >> accomplishing something, or it makes it easier for ya' to wade >> through the thousands of posts flying through this NG each day, go >> for it. > > > Killfiles are for those tired of hearing your spew. > > I have nothing better to do, however. Would you like to joust? "Do you care to talk about BBQ or are you here just to waste everyone's time?" I'm puzzled that "2/3" of this comparatively low-traffic NG even needs kill-files. ('Course maybe that is the reason for the low-traffic.) I've never needed them, but have gotten quite a chuckle out of the games people play with them. |
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"Piedmont" > wrote in message ... > Jack Schidt® wrote: > > SNIP >> IAWTP >> >> Jack > > > Jack, > I had to ask, what does it mean?? > > -- > Regards, Mike Willsey (Piedmont) I agree with this post. Jack |
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"Piedmont" > wrote in message ... > Jack Schidt® wrote: > > SNIP >> IAWTP >> >> Jack > > > Jack, > I had to ask, what does it mean?? > > -- > Regards, Mike Willsey (Piedmont) I agree with this post. Jack |
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> I'm puzzled that "2/3" of this comparatively low-traffic NG even needs
> kill-files. ('Course maybe that is the reason for the low-traffic.) I've > never needed them, but have gotten quite a chuckle out of the games people > play with them. There are a couple semi-regulars who are hardly ever/almost never worth reading. My time is too precious to be caught reading the same BS over and over. As you imply, I don't see a need to tell someone when I've tuned them out. Try to post on-topic, be congenial and humble--as when joining any new group, and all will be well. Go smoke some pig meat tomorrow, eat it, and tell us what you think about it. That's what I'm planning to do. -John O |
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John O wrote:
> > Try to post on-topic, be congenial and humble--as when joining any new > group, and all will be well. Go smoke some pig meat tomorrow, eat it, > and tell us what you think about it. That's what I'm planning to do. > I hear you on the congenial and humble part. I wish I hadn't even posted to this thread. I just lost it when it seemed like a minor joke was not understood, or even taken as a joke. I should have just ignored it and moved on. But it was a bad day and I took it way too far. Anyway, there isn't much I can say about BBQ yet, aside from trials and tribulations with my new grill. I had no idea what I was getting into when I bought a Traeger (pellet grill). And now that I've read so much about real BBQ, and have sorta gotten the hang of operating the thing, I felt a little guilty about starting out with such an easy-to-use system. I did smoke some pig yesterday--baby backs again (and I left the membrane on). This was my best result yet. I didn't realize that Traeger's rubs often contain smoke flavoring. I don't know if that's a normal thing for rubs to contain, but I'd rather get the smoke flavor from the wood itself. I was gonna just use some S&P, as I've seen suggested here, but instead went with Emeril's Rib Rub (sparingly). Cooked them at around 250 degrees for about two hours and the things were fantastic. Today there's beef marinating, and I'm gonna add some veggies and try some kabobs. These will prolly be better on the gas grill, but I'm going to BBQ them just the same. (Even with all the cooking I've been doing, I actually lost 10 lbs. since getting the Traeger. I have no desire to eat out anymore.) -- Mike | Last words of Thomas Grasso, executed in 1995: '04 FLHTCUI | "I did not get my Spaghetti-O's, I got spaghetti. | I want the press to know this." |
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John O wrote:
> > Try to post on-topic, be congenial and humble--as when joining any new > group, and all will be well. Go smoke some pig meat tomorrow, eat it, > and tell us what you think about it. That's what I'm planning to do. > I hear you on the congenial and humble part. I wish I hadn't even posted to this thread. I just lost it when it seemed like a minor joke was not understood, or even taken as a joke. I should have just ignored it and moved on. But it was a bad day and I took it way too far. Anyway, there isn't much I can say about BBQ yet, aside from trials and tribulations with my new grill. I had no idea what I was getting into when I bought a Traeger (pellet grill). And now that I've read so much about real BBQ, and have sorta gotten the hang of operating the thing, I felt a little guilty about starting out with such an easy-to-use system. I did smoke some pig yesterday--baby backs again (and I left the membrane on). This was my best result yet. I didn't realize that Traeger's rubs often contain smoke flavoring. I don't know if that's a normal thing for rubs to contain, but I'd rather get the smoke flavor from the wood itself. I was gonna just use some S&P, as I've seen suggested here, but instead went with Emeril's Rib Rub (sparingly). Cooked them at around 250 degrees for about two hours and the things were fantastic. Today there's beef marinating, and I'm gonna add some veggies and try some kabobs. These will prolly be better on the gas grill, but I'm going to BBQ them just the same. (Even with all the cooking I've been doing, I actually lost 10 lbs. since getting the Traeger. I have no desire to eat out anymore.) -- Mike | Last words of Thomas Grasso, executed in 1995: '04 FLHTCUI | "I did not get my Spaghetti-O's, I got spaghetti. | I want the press to know this." |
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-- "Jack Schidt®" > wrote in message > > "Piedmont" > wrote in message > > Jack Schidt® wrote: > > > > SNIP > >> IAWTP > >> > > Jack, > > I had to ask, what does it mean?? > > > > I agree with this post. I'll admit I didn't know either, but this site is great for these: http://www.acronymfinder.com/af-quer...&Acronym=IAWTP You know that "HAND" Kev is always using means "Harmonic Assessment of Negative Dialogue"? OK, that's one meaning, but that's the amusing one.  |
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Tinman wrote:
snip > Anyway, there isn't much I can say about BBQ yet, aside from trials and > tribulations with my new grill. I had no idea what I was getting into > when I bought a Traeger (pellet grill). And now that I've read so much > about real BBQ, and have sorta gotten the hang of operating the thing, I Real barbecue is according to what you were raised with, but there is old fashioned or antique Q which has to done with coals that have been made by burning logs to coals. (Which doesn't add much if any smoke flavor)Then cooking the meat over (Whichdoes flavor by meat juices dropping on coals) or set near the coals. Directly over coals reguires staying right on top of it, basting/mopping and perhaps turning the meat. This was before Weber, Propane tank wood burners, oil drum pig cookers, briquettes, etc... > felt a little guilty about starting out with such an easy-to-use system. > > I did smoke some pig yesterday--baby backs again (and I left the > membrane on). This was my best result yet. I didn't realize that > Traeger's rubs often contain smoke flavoring. I don't know if that's a > normal thing for rubs to contain, but I'd rather get the smoke flavor No, not normal, they do that cause pellet cookers don't add enough actual smoke to flavor well. Read my comments below. > from the wood itself. I was gonna just use some S&P, as I've seen > suggested here, but instead went with Emeril's Rib Rub (sparingly). > Cooked them at around 250 degrees for about two hours and the things > were fantastic. > > Today there's beef marinating, and I'm gonna add some veggies and try > some kabobs. These will prolly be better on the gas grill, but I'm going > to BBQ them just the same. (Even with all the cooking I've been doing, I > actually lost 10 lbs. since getting the Traeger. I have no desire to eat > out anymore.) Sounds like your on Atkins! (grin) > > Tinman: Congrats on the Traeger. Don't short yourself on its purchase. I had a Reliant pellet cooker in the past. It was fun to use, but lacked the smoke flavor that I preferred. I did try a few things to up the smoke flavor. On my rig, there was a fire box or pot. It was inside the cooking chamber, any way, I wrapped a chunk of wood in foil and set it bside the flame. Something you might want to try? -- Regards, Mike Willsey (Piedmont) Please visit my MSN Group: "The Practical Bar B Q'r", A great barbecue resource; Filled with links and down-loadable documents on building or buying a cooker, recipes, and links to other great bbq sites. Free membership to all! http://groups.msn.com/ThePracticalBa...ewwelcome.msnw |
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Jack Schidt® wrote:
> "Piedmont" > wrote in message > ... > >>Jack Schidt® wrote: >> >>SNIP >> >>>IAWTP >>> >>>Jack >> >> >>Jack, >>I had to ask, what does it mean?? >> >>-- >>Regards, Mike Willsey (Piedmont) > > > I agree with this post. > > Jack > > Jack, Yes, Thanks for agreeing with my post, but what does it mean? (April Fools Day to ya!) he he! I know, I know, sad but all I could come up with (grin) -- Regards, Mike Willsey (Piedmont) Please visit my MSN Group: "The Practical Bar B Q'r", A great barbecue resource; Filled with links and down-loadable documents on building or buying a cooker, recipes, and links to other great bbq sites. Free membership to all! http://groups.msn.com/ThePracticalBa...ewwelcome.msnw |
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Piedmont wrote:
> Tinman wrote: > > snip > >> Anyway, there isn't much I can say about BBQ yet, aside from trials >> and tribulations with my new grill. I had no idea what I was getting >> into when I bought a Traeger (pellet grill). And now that I've read >> so much about real BBQ, and have sorta gotten the hang of operating >> the thing, I > > Real barbecue is according to what you were raised with, Growing up in the suburbs of NYC, on Long Island, barbecue was typical burgers and franks on the backyard (charcoal) grill. I remember the taste of the lighter fluid more than anything else. >> >> I did smoke some pig yesterday--baby backs again (and I left the >> membrane on). This was my best result yet. I didn't realize that >> Traeger's rubs often contain smoke flavoring. I don't know if that's >> a normal thing for rubs to contain, but I'd rather get the smoke >> flavor > > No, not normal, they do that cause pellet cookers don't add enough > actual smoke to flavor well. Read my comments below. > Got it. I have been able to get decent smoke-flavor from my Traeger though. The "smoke" setting cycles the auger off and on (longer on off). Every couple of minutes as new pellets are added to the now-smoldering firebox, there is a wealth of smoke. I've figured out how to force that reaction (sort of) to get smoke on-demand. It's not perfect, and I intend to do a little re-wiring of the smoker control (so that I can have exact on/off control of the blower and auger). I plan on getting the auto thermostat too, so if I screw up my current control it's no biggie. I do love when the thing goes into mega-smoke eye-tearing mode! >> from the wood itself. I was gonna just use some S&P, as I've seen >> suggested here, but instead went with Emeril's Rib Rub (sparingly). >> Cooked them at around 250 degrees for about two hours and the things >> were fantastic. >> >> Today there's beef marinating, and I'm gonna add some veggies and try >> some kabobs. These will prolly be better on the gas grill, but I'm >> going to BBQ them just the same. (Even with all the cooking I've >> been doing, I actually lost 10 lbs. since getting the Traeger. I >> have no desire to eat out anymore.) > > Sounds like your on Atkins! (grin) You are correct! (Though it wasn't intentional.) All I've been eating is BBQ'd meat, and veggies. Oh, I guess I blew it, since I did cook a few frozen pizzas (excellent!). >> >> > > Tinman: > > Congrats on the Traeger. Don't short yourself on its purchase. I had a > Reliant pellet cooker in the past. It was fun to use, but lacked the > smoke flavor that I preferred. I'm OK with the smoke from my Traeger so far, but I'm still getting used to the smoke flavor of food (as a regular diet). It's actually growing on me each day. And even the meat I thought I messed up, has always been well-liked by others. Still, I wonder if one day I might need to try a cheap smoker, to see if I really prefer cooking with charcoal better. > I did try a few things to up the smoke > flavor. On my rig, there was a fire box or pot. It was inside the > cooking chamber, any way, I wrapped a chunk of wood in foil and set it > bside the flame. Something you might want to try? Hmmm, never thought of that. Might give it a try. The firebox on the Traeger is pretty small, but since the blower spreads the flames over a very wide area, I could probably get the same effect by placing the pouch beside the firebox. This could get me more smoke flavor when cooking at higher temps. Thanks. -- Mike |
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"Piedmont" > wrote in message ... > Jack Schidt® wrote: >> "Piedmont" > wrote in message >> ... >> >>>Jack Schidt® wrote: >>> >>>SNIP >>> >>>>IAWTP >>>> >>>>Jack >>> >>> >>>Jack, >>>I had to ask, what does it mean?? >>> >>>-- >>>Regards, Mike Willsey (Piedmont) >> >> >> I agree with this post. >> >> Jack > Jack, > > Yes, Thanks for agreeing with my post, but what does it mean? > > > > > > (April Fools Day to ya!) he he! I know, I know, sad but all I could come > up with (grin) > > -- > Regards, Mike Willsey (Piedmont) LOL, keep the day job, bro. Or is that KTDJ? Jack |
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