Steve Wertz wrote:
>
> From todays episode of Calling All Cooks:
>
> First, the whole shoulder is wrapped in foil and cooked in the
> oven at 325 for 8 hours - 'because the fire is just too hard to
> attend'


Yeah, I saw this one. It's a very old episode (I'm not sure there are
any new CAC episodes). It really amazed me that he was from North
Carolina. I could see some not very BBQ savvy area, but NC?

He was entertaining guy and I was really looking forward to seeing the
real deal. Then he did that.




Brian Rodenborn

Steve Wertz wrote:

> From todays episode of Calling All Cooks:
>
> First, the whole shoulder is wrapped in foil and cooked in the
> oven at 325 for 8 hours - 'because the fire is just too hard to
> attend'
>
> Then it's pulled into largish chunks and set on a Kinsgford
> briquette fire (no wood chips) to 'smoke' for 30 minutes,
> dumping on sauce the the last 10 minutes.
>
> What was really sad is the guy had a perfectly good 40cubic foot
> brick smoker/grill in his back yard. And he only used it for 30
> minutes, and with only briquettes - no wood whatsoever.
>
> Episode details:
> http://www.foodtv.com/food/show_ca/e..._20089,00.html
>
> Even Worse: The guy is a food writer for the Durham Herald.

This is prolly the third time FoodTV has run this show. It's almost as
bad as Emeril trying to do brisket on a stove-top smoker.

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>

"Steve Wertz" > wrote in message

> From todays episode of Calling All Cooks:
>
> First, the whole shoulder is wrapped in foil and cooked in the
> oven at 325 for 8 hours - 'because the fire is just too hard to
> attend'
>
> Then it's pulled into largish chunks and set on a Kinsgford
> briquette fire (no wood chips) to 'smoke' for 30 minutes,
> dumping on sauce the the last 10 minutes.
>
> What was really sad is the guy had a perfectly good 40cubic foot
> brick smoker/grill in his back yard. And he only used it for 30
> minutes, and with only briquettes - no wood whatsoever.
>
> Episode details:
> http://www.foodtv.com/food/show_ca/e..._20089,00.html
>
> Even Worse: The guy is a food writer for the Durham Herald.
>
> -sw

He may actually be a resident of Cary, NC; Containment Area for Relocated
Yankees.

JD

Steve Wertz > wrote in message >...
>>
> Episode details:
> http://www.foodtv.com/food/show_ca/e..._20089,00.html

That's pathetic. But isn't it true that in this part
of NC "BBQ" often means Brunswick stew?

-- Yip

"Steve Wertz" > wrote in message
...
> From todays episode of Calling All Cooks:
>
> First, the whole shoulder is wrapped in foil and cooked in the
> oven at 325 for 8 hours - 'because the fire is just too hard to
> attend'
>
> Then it's pulled into largish chunks and set on a Kinsgford
> briquette fire (no wood chips) to 'smoke' for 30 minutes,
> dumping on sauce the the last 10 minutes.
>
> What was really sad is the guy had a perfectly good 40cubic foot
> brick smoker/grill in his back yard. And he only used it for 30
> minutes, and with only briquettes - no wood whatsoever.
>
> Episode details:
> http://www.foodtv.com/food/show_ca/e..._20089,00.html
>
> Even Worse: The guy is a food writer for the Durham Herald.
>
> -sw

Sad, just soooo sad.

PS. Had lunch last week at Henry's Smokehouse in Greenville last week.
Still good.

On Thu, 29 Jan 2004 23:20:05 GMT, Lou > wrote:

>One episode of Emeril's
>(the Jesse Ventura of Chefs) boiled ribs does more to dilute our cause
>than years of cook-offs can ever recover.

"Dilute our cause"? I cook to enjoy what I've cooked, and so others
can enjoy it. I don't have a cause, nor do I see any need for a
crusade.

It's just BBQ, you know.

--
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

On Thu, 29 Jan 2004 19:24:58 GMT, "Michael"
> wrote:

>PS. Had lunch last week at Henry's Smokehouse in Greenville last week.
>Still good.

I made something similar to their 'hash' the other night (sans
rice). Basically chopped pork in a vinegar sauce.

I could go for another rack of those spares though - I haven't
done spares for months now.

-sw