On 7/1/2013 7:42 AM, Does it really matter? wrote:
> On 6/30/2013 7:19 PM, casa bona wrote:
>> On 6/30/2013 6:04 PM, Does it really matter? wrote:
>>> On 6/30/2013 10:44 AM, casa bona wrote:
>>>> On 6/29/2013 11:08 PM, Does it really matter? wrote:
>>>>> On 6/29/2013 7:22 PM, casa bona wrote:
>>>>>> On 6/29/2013 7:22 PM, ChairMan wrote:
>>>>>>> In ,
>>>>>
>>>>>>>
>>>>>>> How about we chide you for dragging your shit in here and
>>>>>>> crossposting?
>>>>>>> We are now aware that *you* are a shit stirrer.
>>>>>>
>>>>>> I like to barbecue, what does that make me, a group-killer like Spin
>>>>>> and
>>>>>> Marty?
>>>>>>
>>>>>> Do you have anything to add in a culinary sense, or just your
>>>>>> trolling?>
>>>>>
>>>>> Hush, Fang. Your cross posted subject had nothing to do with barbecue,
>>>>> or did you overlook that minor detail?
>>>>
>>>> It had to do with group-killing, Steve's speciality.
>>>>
>>>
>>> But not barbecue. Understood.
>>
>> No, just safe harbors, so?
>
> But not barbecue. Understood.

Just group-killing, which Steve and Marty practice elsewhere, period.

This being, ftmp, Marty's safe harbor.


>>
>>>>> I get lots of good info by
>>>>> posting less and reading more- enough to know that your boiled then
>>>>> grilled ribs don't count as barbecue. You are amusing, I'll give you
>>>>> that.
>>>>
>>>> I've never boiled a rib in my life.
>>>>
>>>
>>> Heh.
>>
>> And why would you?
>>
>> Restaurant mule perhaps?
>
> You'll have to explain your insult. Please use small words so my lips
> don't move so much.

You'll have to get over a descriptive term for a restaurant worker being
perceived as an insult, how your lips move is up to you.

>>
>> They love to do that and cheaply finalize with a grill sear.
>>
>> You can always tell - gray pork.
>>
>> It sits, after boiling, in a steam tray awaiting a sauce and grill.
>>
>> Fast food - restaurant style.
>
> I guess I'll have to defer to your real world talents.

I guess you'll continue to speculate and do so to suit your own needs.

>>
>> Ever work a Salamander?
>
> No. You?

One of us knows the drill, it seems not to be you.


> > Most hard-working tool in any shop.
>>
>
> Well, you're a pretty hard working tool yourself.

Well you're a pretty low-effort troll, as trolls go.

>>>> You're a mutant troll.
>>>>
>>>
>>> Here Fishy, Fishy... I'm just busting your chops because you came in
>>> here and dropped a deuce on this newsgroup. You'll notice my screen name
>>> isn't following you around the internets. Mutant? Not so much.
>>
>> Oh definitely mutated, as here is concerned.
>>
> Mutated in what way? Did my name change?

From what you use elsewhere? Yes.

> Am I now a mutant because I
> chose to **** with you in the newsgroup you cross posted to with no
> relevant subject matter, or knowledge?

As it stands only ONE of us has posted heron accurate and useful
barbecue insight - and it was not you.

>>>> Btw, we might discuss foil wrap braising, were you not merely a troll.
>>>>
>>>
>>> I'm not a big fan of using foil in that it affects the bark formation on
>>> my ribs (and other meats).
>>
>> The bark is born in the smoker and the foil warp seals and enhances
>> moisture.
>>
>> You add a bit of cider and rub.
>>
>> A turn on the grill caramelizes the results.
>
>>> What does your technique get you in a
>>> barbecue sense? I'd be worried the meat would steam when wrapped in
>>> foil.
>>
>> It gets a very moist product which then hits the searing hot grill for a
>> final crisping.
>>
>
> That's one way.

That's a winning way.

> Me, I let the cooker do the work rather than braising
> (steaming) meat in foil then cooking it again on a grill. If that works
> for you then don't change a note.

I won't.

And it works for me and for actual competition chefs by a wide margin.

>> The technique is not uncommon on the competition circuit and works
>> similarly well for brisket and pork shoulder.
>>
>> Since you asked...
>
>
>
> http://www.eaglequest.com/~bbq/

http://barbecuen.com/smoker.htm