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.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 24-07-2018, 03:33 PM posted to alt.food.barbecue
external usenet poster
 
Join Date: Jul 2018
Posts: 1
Default Pitmaster's Log Book, back it on Kickstarter

I just launched the Pitmaster's Log Book on Kickstarter yesterday. The Pitmaster's Log Book is a 100 page log book to document all the aspects of each cook.

The idea originated from a frustration I had. I didnt have an easily accessible place to document every time I cooked barbeque. For years, I wrote things down on different types of paper making it difficult to retrace my steps with any cook I did. At this point, there are about 16 years of cooks documented on different types of paper.






The solution was a book with a standard entry format with room to document the most frequent variables in a barbeque or grill cooking session and a bookmark to quickly get you back to where you started. Pitmasters Log Book.

Our initial funding goal is designed to cover the raw costs of the production process. Itll pay for the cover, the layout and design (done in-house by Mike Hall), and the printing of the book. We have our printer lined up, and the costs specced out. If we hit our initial funding goal, Pitmasters Barbecue Log Book will become a reality, with a projected publishing date of September 2018.

If you or, someone you know would be interested in the project, sign up to be a backer or, share with someone you know! #bbqbetter

https://www.kickstarter.com/projects...ecue-log-book/

  #2 (permalink)   Report Post  
Old 05-08-2018, 06:09 PM posted to alt.food.barbecue
external usenet poster
 
Join Date: Mar 2008
Posts: 12,773
Default Pitmaster's Log Book, back it on Kickstarter

On Tue, 24 Jul 2018 07:33:12 -0700 (PDT), "Rob \"The Rib Guy\""
wrote:

I just launched the Pitmaster's Log Book on Kickstarter yesterday. The Pitmaster's Log Book is a 100 page log book to document all the aspects of each cook.

The idea originated from a frustration I had. I didnít have an easily accessible place to document every time I cooked barbeque. For years, I wrote things down on different types of paper making it difficult to retrace my steps with any cook I did. At this point, there are about 16 years of cooks documented on different types of paper.


Seems silly to me to put that time and money into a log book when so
much free information is readily available.

Just go here
http://www.eaglequest.com/~bbq/
  #3 (permalink)   Report Post  
Old 10-08-2018, 09:31 PM posted to alt.food.barbecue
external usenet poster
 
Join Date: Mar 2008
Posts: 12,773
Default Spares, Beans, and Slaw

On 8/10/2018 11:50 AM, Sqwertz wrote:
On Wed, 8 Aug 2018 11:11:27 -0500, Sqwertz wrote:

Speaking of BBQ (which we haven't done lately), I've been reduced to
some cheapo Walmart upright smoker I got from a friend. It leaks
like a sieve even after gasket tape and uses a lot of lump, but it
works. Have a full rack of spares (which are getting hard to find
anymore - they're all St Louis) I'll be cooking probably tomorrow.


A monster rack of pork spare ribs (6.15lbs) smoked over pecan at
~300 for 5.5 hours. German cole slaw - horseradish and Knorr
kuchenkrauter salat kronung. And meaty baked beans with chipotle
and onion burp.

https://www.flickr.com/photos/sqwert...ream/lightbox/

-sw

I don
t remember the ;ast time i saw pares. Baby backs are crazy price too.

  #4 (permalink)   Report Post  
Old 11-08-2018, 12:29 AM posted to alt.food.barbecue
external usenet poster
 
Join Date: Nov 2006
Posts: 16
Default Spares, Beans, and Slaw

On Fri, 10 Aug 2018 16:31:09 -0400, in alt.food.barbecue, Ed Pawlowski
scribed::

On 8/10/2018 11:50 AM, Sqwertz wrote:
On Wed, 8 Aug 2018 11:11:27 -0500, Sqwertz wrote:

Speaking of BBQ (which we haven't done lately), I've been reduced to
some cheapo Walmart upright smoker I got from a friend. It leaks
like a sieve even after gasket tape and uses a lot of lump, but it
works. Have a full rack of spares (which are getting hard to find
anymore - they're all St Louis) I'll be cooking probably tomorrow.


A monster rack of pork spare ribs (6.15lbs) smoked over pecan at
~300 for 5.5 hours. German cole slaw - horseradish and Knorr
kuchenkrauter salat kronung. And meaty baked beans with chipotle
and onion burp.

https://www.flickr.com/photos/sqwert...ream/lightbox/

-sw

I don
t remember the ;ast time i saw pares. Baby backs are crazy price too.


My Business Costco (not to be confused with regular Costco) has full
racks, b\skin on or skin off pork belly, Clod, necks and slices of
meat I've never heard of. And 0.30 to 0.70 less than the regular
costco
  #5 (permalink)   Report Post  
Old 11-08-2018, 05:18 AM posted to alt.food.barbecue
external usenet poster
 
Join Date: Jan 2011
Posts: 75
Default Pitmaster's Log Book, back it on Kickstarter

On 8/8/2018 09:11, Sqwertz wrote:
On Sun, 05 Aug 2018 13:09:16 -0400, Ed Pawlowski wrote:

On Tue, 24 Jul 2018 07:33:12 -0700 (PDT), "Rob \"The Rib Guy\""
wrote:

I just launched the Pitmaster's Log Book on Kickstarter yesterday. The Pitmaster's Log Book is a 100 page log book to document all the aspects of each cook.

The idea originated from a frustration I had. I didnt have an easily accessible place to document every time I cooked barbeque. For years, I wrote things down on different types of paper making it difficult to retrace my steps with any cook I did. At this point, there are about 16 years of cooks documented on different types of paper.


Seems silly to me to put that time and money into a log book when so
much free information is readily available.

Just go here
http://www.eaglequest.com/~bbq/


The log book is to record your own successes and failures so you can
improve on them. Books (or FAQs) just have recipes and probably
don't describe your preferred temperatures and times.

It's still pretty easy to buy one of those black and white speckled
composition books for $1 and record everything there. Or there are
several others out there probably not selling well already,
including one by Raichlen.

Speaking of BBQ (which we haven't done lately), I've been reduced to
some cheapo Walmart upright smoker I got from a friend. It leaks
like a sieve even after gasket tape and uses a lot of lump, but it
works. Have a full rack of spares (which are getting hard to find
anymore - they're all St Louis) I'll be cooking probably tomorrow.
Have done a few pastrimis lately in conjunction with my sous vide,
but I nobody ever seems to be happy with their pastrami, myself
included. My best one came out of a chuck roast, smoked low and
then sous vide @ 134 for 22 hours to med-rare. Plus an extra quick
sear.

https://www.flickr.com/photos/sqwert...ream/lightbox/

And a brisket flat cooked almost the same way:

https://www.flickr.com/photos/sqwert...ream/lightbox/

-sw

Damn near looks like corned beef! I'd sit down for some of that though..
Your pictures don't disappoint.


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Will Obama Be forced to give back his $ 500k Book advance like Newt was ? Reverend Billy Jim General Cooking 1 19-03-2009 05:35 PM
Good bread is back - newish book Joe Doe Sourdough 9 19-07-2007 02:04 PM
Good bread is back - newish book Dick Adams[_1_] Sourdough 0 15-07-2007 07:46 PM
Brinlman Pitmaster Baffle Adam Barbecue 2 07-04-2005 12:03 AM


All times are GMT +1. The time now is 03:13 PM.

Powered by vBulletin® Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
Copyright ©2004-2018 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017