Doing some research, and found this site
http://bbqinstitute.com/Ribs.htm

Thought some of you would like the info.

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

"Dave Bugg" > wrote:
> Doing some research, and found this site
> http://bbqinstitute.com/Ribs.htm
>
> Thought some of you would like the info.

Thanks, Dave, needs more thorough study.

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

On Sun, 4 Sep 2005 18:12:58 -0700, "Dave Bugg" >
wrote:

>Doing some research, and found this site
>http://bbqinstitute.com/Ribs.htm
>
>Thought some of you would like the info.

Useful. I like his points about the meat--my nearest market always
carries ribs/butts/picnics that don't have any "solution" added.

Good to see the pics of trimming and membrane removal. (I think the
racks I've been getting have had the outer membrane already removed,
or I'm really inept at trying to get hold of it. Always possible.
<g>)

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

Denny Wheeler wrote:

> Good to see the pics of trimming and membrane removal. (I think the
> racks I've been getting have had the outer membrane already removed,
> or I'm really inept at trying to get hold of it. Always possible.

The pics are the thing that is most useful. Some of his 'Qing methods --
like foil use -- are not my cup of tea.
--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

Dave Bugg wrote:

"Some of his 'Qing methods -- like foil use -- are not my cup of tea."

I shied away from foil for years and years, but after watching the BBQ
championship show on OLN and buying Ray Lampe's book, I was tempted to give
it a try. I figured, if ALL of the champions are doing it these days (even
though some don't like to talk about it), there must be something to it. I
gave foil a try for my last two rib sessions, using Lampe's apple
juice/brown sugar/honey mixture. I think I can now say, I've gone over to
the dark side. I definately noted a difference in tenderness, flavor, and
more thorough rendering of connective tissue.

Obi-Wan, you cannot save me now...

Jon Judson wrote:

> Obi-Wan, you cannot save me now...

Too bad. Competitions ain't what they used to be and are not a marker of
good or bad 'Q. A lot of rationalization has gone into adding foil over the
years.

As to the taste equation: Skip all juice, honey, sugar, etc, flavorings;
just add the meat to the foil pouch and steam away. Let me know how you
like it then.
--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

Jon Judson wrote:
> I shied away from foil for years and years, but after watching the BBQ
> championship show on OLN and buying Ray Lampe's book, I was tempted
> to give it a try.

I'm about to join ya. Though I am a JCurry appointed "BBQ God" I must admit
that I am tempted to give the foil a try on brisket. Everyone in Legends of
Texas Barbecue uses foil on their brisket so why shouldn't I? Hell, they're
the legends, not me. In fact, the only people I know who *don't* use foil on
the briskets are the folks here on AFB. Now maybe I'm wrong about this and
I'm willing to be convinced of that but it seems that foil may just be the
*authentic* way to go. And don't gimme any of that crap about how did they
do it before foil was available. At least not unless you're cookin' over an
open pit in your backyard.<g>

Convince me, guys, before I slip to the dark side too.

--
The High Honorable Reverend
Fosco Gamgee Wooaaa.... hahaa... Whitfurrows
and his 6" stoner


--Weddings performed for a nominal fee.
--Beer or magic shrooms accepted in lieu of cash payment
ROFL!

"F.G. Whitfurrows" > wrote in message

>
> Jon Judson wrote:
> > I shied away from foil for years and years, but after watching the BBQ
> > championship show on OLN and buying Ray Lampe's book, I was tempted
> > to give it a try.
>
>
> Convince me, guys, before I slip to the dark side too.
>

I was under the impression that competition users do this for looks and time
control mainly. Two things much more important in a competition than our
backyards. Hell, look at all the stuff they do to tart up their meat like a
two dollar (you know what), how much of that do you really want to or care
to copy? But hell, if you want to it's your time and your tastebuds. Inject,
rub and foil all ya want if it make you enjoy cooking more. I do see where
foiling a brisket makes some sense, but not too much else. But that's me.


D
--

"F.G. Whitfurrows" > wrote in message
...
>
>
> Jon Judson wrote:
> > I shied away from foil for years and years, but after watching the BBQ
> > championship show on OLN and buying Ray Lampe's book, I was tempted
> > to give it a try.
>
> I'm about to join ya. Though I am a JCurry appointed "BBQ God" I must
admit
> that I am tempted to give the foil a try on brisket. Everyone in Legends
of
> Texas Barbecue uses foil on their brisket so why shouldn't I? Hell,
they're
> the legends, not me. In fact, the only people I know who *don't* use foil
on
> the briskets are the folks here on AFB. Now maybe I'm wrong about this and
> I'm willing to be convinced of that but it seems that foil may just be the
> *authentic* way to go. And don't gimme any of that crap about how did they
> do it before foil was available. At least not unless you're cookin' over
an
> open pit in your backyard.<g>
>
> Convince me, guys, before I slip to the dark side too.
>
> --
> The High Honorable Reverend
> Fosco Gamgee Wooaaa.... hahaa... Whitfurrows
> and his 6" stoner
>
Next thing ya know he'll be boilin' his brisket.
Jack

"F.G. Whitfurrows" > wrote:
> [ . . . ]
> Everyone in Legends of Texas Barbecue uses foil on their brisket [ ... ]

Everyone except:

Walter Jetton (p. 140),
Jim Goode (p. 217),
Edgar Black (p. 220),
Harley Goertitz (p. 226), and
Benny Wade Clewis (p. 228) [boiled - yuck!].

In fact, outside of:

Cooper's (p. 221),
Bubba Hodge (p. 224),
Tommy Wimberly (p. 227), and
Robb ? (p. 229),

I didn't find anybody in Legends of Texas Barbecue who uses foil on their
brisket!?

So, throwin' out the boiled penitentiary brisket, it looks like a draw ta
me! ;-)

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

On Mon, 05 Sep 2005 18:43:20 GMT, "Jon Judson"
> wrote:

>Dave Bugg wrote:
>
>"Some of his 'Qing methods -- like foil use -- are not my cup of tea."
>
>I shied away from foil for years and years, but after watching the BBQ
>championship show on OLN and buying Ray Lampe's book, I was tempted to give
>it a try. I figured, if ALL of the champions are doing it these days (even
>though some don't like to talk about it), there must be something to it. I
>gave foil a try for my last two rib sessions, using Lampe's apple
>juice/brown sugar/honey mixture. I think I can now say, I've gone over to
>the dark side. I definately noted a difference in tenderness, flavor, and
>more thorough rendering of connective tissue.
>
>Obi-Wan, you cannot save me now...
>
As to ribs - my wife hauled me back to pre - Dr. BBQ days. - very
quickly. As to other stuff that he taught me last year, I & those
whom I feed, have greatly benefited.
Harry

Either way, I wish I still traveled to Washington State (I used to go to
Seattle every month (an' I've done my share of backpacking in the Cascades).
Always lookin' to try a BBQ joint -- especially one in Washington State (I'm
not sure they can spell BBQ on Pioneer Square).

Jon Judson wrote:
> Either way, I wish I still traveled to Washington State (I used to go
> to Seattle every month (an' I've done my share of backpacking in the
> Cascades). Always lookin' to try a BBQ joint -- especially one in
> Washington State (I'm not sure they can spell BBQ on Pioneer Square).

They're learnin' though. A bunch of Texas boys are runnin' a place called
Longhorn BBQ right smack in the heart of Pioneer Square. Better than most of
the local crap, but not exactly fit for a purist.

--
The High Honorable Reverend
Fosco Gamgee Wooaaa.... hahaa... Whitfurrows
and his 6" stoner


--Weddings performed for a nominal fee.
--Beer or magic shrooms accepted in lieu of cash payment
ROFL!

"Dave Bugg" > wrote in message
...
> Doing some research, and found this site
> http://bbqinstitute.com/Ribs.htm
>
> Thought some of you would like the info.
>


Cool site, thanks for posting it.

Jack

On 4-Sep-2005, "Dave Bugg" > wrote:

> Doing some research, and found this site
> http://bbqinstitute.com/Ribs.htm
>
> Thought some of you would like the info.
>
> --
> Dave> Dave's Pit-Smoked Bar-B-Que

I have to admit that I have enjoyed this thread. However I have no
intention of modifying my procedure for cooking brisket. I don't
need mine to be any better then it already is. I coat mine with my
favorite rub and let it set in the frig overnight (most times) and then
smoke roast it naked at 250° to 300° until a fork twists easily in
the thickest part of the meat. Personally, I think you guys are
beating a dead horse.

On the other hand, if foiling or steaming is the only option available
to you, then, do it by all means. And if foiling produces a product
that you prefer, enjoy.

For sure, during my year in Thailand, I didn't demand smoke roasted
food. Neither did I tell my hosts that they didn't know their ass from
a hole in the ground. I did have a problem with the fish the kids caught
in puddles in the middle of the road. I couldn't get past the smell
after they pounded them to a paste and then mixed them with some
other stuff that I don't know and then served them with a bowl of
fermented rice. On the other hand, they were masters with chicken
and with frogs. (Headless, skinned, cleaned frogs with legs.)

--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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On Mon, 5 Sep 2005 23:20:08 GMT, "Brick" >
wrote:

>I have to admit that I have enjoyed this thread. However I have no
>intention of modifying my procedure for cooking brisket. I don't
>need mine to be any better then it already is. I coat mine with my
>favorite rub and let it set in the frig overnight (most times) and then
>smoke roast it naked at 250° to 300° until a fork twists easily in
>the thickest part of the meat. Personally, I think you guys are
>beating a dead horse.

More like beating a vaguely equine-shaped grease spot in the road.
This weekend I did a 12-lb brisket just as you describe, on an
overnight cook. By noon the following morning it was as juicy,
flavorful, and fork-tender as you might ever want.