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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Smokers
Is there a NG for the art of smoking? Brisket, ribs, etc. or is it
sometimes included in this one. Thanks, HJ |
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Hi HJ, Yes, there is one. Alt.food.barbecue
I also privately emailed you a list with lots of good info. Enjoy! Mark D. |
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Eastbound and down, loaded up and truckin', we're gonna do what they say
can't be done. We got a long way to go, and a short time to get there. I'm eastbound, just watch ol' " run. >Is there a NG for the art of smoking? Brisket, ribs, etc. or is it >sometimes included in this one. > Thanks, > HJ alt.quit.smoking.support Your'e welcome. |
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I disagree with Bubba. I think the folks at alt.food.barbecue are assholes. If you top-post like this or ask a question they don't like or disagree with them, all you get is arrogant attitude. There is some good info there, but there is a price to be paid dealing with them. "Bubba" > wrote in message ... > wrote: > >>Is there a NG for the art of smoking? Brisket, ribs, etc. or is it >>sometimes included in this one. >> Thanks, >> HJ >> > alt.food.barbecue Good folks there...kind an wise. > Good luck! > > Bubba > > -- > You wanna measure, or you wanna cook? > |
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On Tue, 26 Apr 2005 22:30:44 -0700, traveler wrote:
> > I disagree with Bubba. I think the folks at alt.food.barbecue are assholes. > If you top-post like this or ask a question they don't like or disagree with > them, all you get is arrogant attitude. There is some good info there, but > there is a price to be paid dealing with them. They certainly are not easy to like... but it's more because they are so narrow minded about what BBQ means to them. God forbid you should label their term "grill" as BBQ. Top posting is another issue - I'm a habitual (or obnoxious) top poster, so I know what it feels like to be dismissed just because you top post. |
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> sf > wrote:
> God forbid you should > label their term "grill" as BBQ. Well I wouldn't worry too much about that group. After seeing it mentioned in this thread I decided to mosey on over and check it out. 73 posts in total on the server, some going back to November of last year. A quick glance at the subject lines leads me to believe that fourteen of those posts had something to do with cooking or BBQuing. The rest were your run of the mill sex ads. Considering that this group probably gets about fourteen posts per hour and that group seems to be getting one post every fourteen days I wouldn't exactly look to it as a serious source for information, or consider it a hotbed of activity. |
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In article >,
SHIVER ME TIMBERS > wrote: >> sf > wrote: > >> God forbid you should label their term "grill" as BBQ. > >Well I wouldn't worry too much about that group. > >After seeing it mentioned in this thread I decided to mosey on over and >check it out. > >73 posts in total on the server, some going back to November of last >year. > >A quick glance at the subject lines leads me to believe that fourteen >of those posts had something to do with cooking or BBQuing. > >The rest were your run of the mill sex ads. > >Considering that this group probably gets about fourteen posts per hour >and that group seems to be getting one post every fourteen days I >wouldn't exactly look to it as a serious source for information, or >consider it a hotbed of activity. Eh? I thought you just said it was nearly *all* about sex? Cheers, Phred. -- LID |
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"traveler" > wrote in message ... > > I disagree with Bubba. I think the folks at alt.food.barbecue are assholes. > If you top-post like this or ask a question they don't like or disagree with > them, all you get is arrogant attitude. There is some good info there, but > there is a price to be paid dealing with them. Why you top posting MoFo STOP TOP POSTING YOU E-JIT! Don't you realise just how ANNOYING, WROMNG, STUPID, IMBECILLIC AND CHILDISH IT IS?!?!? TYVVMIA. HTH. HAVVND. Shaun aRe - Note, no: alt.food.barbecue in da groups line LOL! ',;~}~ |
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> wrote in message ... > Is there a NG for the art of smoking? Brisket, ribs, etc. or is it > sometimes included in this one. > Thanks, > HJ Why not experiment? - I only smoked food 2 times so far (last year, more to come soon!), in a home made smoker (was based on an old 'kettle' type BBQ), based on an idea I saw in one TV show. First I smoked fresh trout, and it was <drool> *delicious* <drool>, then I smoked a heap of my hot peppers drool> *delicious* <drool>. I used local oak wood from windfall, mixed with cherry wood from a tree we had to have felled on our allotment. There are heaps of web-sites that explain: How to easily construct different types of h/made smokers, the differences between hot smoking, cold smoking, or 'in-between' smoking, different wood choices for different tastes and food stuffs etc. Might just give you enough to go on, to inspire you to experiment! Mind you, I am a tinkerer by nature - virtually every time I cook is an experiment ',;~}~ There's also some god information on smoking and curing meats and fish etc. in one of Hugh Fernley Wittingstall's books, the name of which escapes me... maybe one of the River Cottage series... Shaun aRe |
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Have one, been using it, looking for perfection, haven't found it.
Thanks to all. HJ On Tue, 26 Apr 2005 23:23:20 -0500, Michael Odom > wrote: >On Tue, 26 Apr 2005 20:39:09 GMT, wrote: > >>Is there a NG for the art of smoking? Brisket, ribs, etc. or is it >>sometimes included in this one. >> Thanks, >> HJ > >Like the others said alt.food.barbecue is cool. Sometimes guys like >me will use this forum fo a rib story or two. You got a smoker >already? Looking for one? > > >modom > >Only superficial people don't judge by appearances. > -- Oscar Wilde |
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"traveler" > wrote in message ... > > I disagree with Bubba. I think the folks at alt.food.barbecue are > assholes. > If you top-post like this or ask a question they don't like or disagree > with them, all you get is arrogant attitude. There is some good info > there, but there is a price to be paid dealing with them. > Like all newsgroups, there are a few assholes. Like all generalizations, yours is also incorrect. |
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Edwin Pawlowski wrote:
>"traveler" > wrote in message ... > > >>I disagree with Bubba. I think the folks at alt.food.barbecue are >>assholes. >>If you top-post like this or ask a question they don't like or disagree >>with them, all you get is arrogant attitude. There is some good info >>there, but there is a price to be paid dealing with them. >> >> >> > >Like all newsgroups, there are a few assholes. Like all generalizations, >yours is also incorrect. > > > > Hmmmmmmm....is that generalization also incorrect??? ;-) -- You wanna measure, or you wanna cook? |
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Edwin Pawlowski wrote:
> "traveler" > wrote in message > ... >> >> I disagree with Bubba. I think the folks at alt.food.barbecue are >> assholes. >> If you top-post like this or ask a question they don't like or >> disagree with them, all you get is arrogant attitude. There is some >> good info there, but there is a price to be paid dealing with them. >> > > Like all newsgroups, there are a few assholes. Like all > generalizations, yours is also incorrect. I've been in alt.food.barbecue for, gosh, I don't know, 4 or 5 years? I've learned quite a lot and have made lifelong friends - even met my husband in there. It's not a bad group of people. Follow Usenet rules and you're more than welcome. kili |
Posted to rec.food.cooking
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Smokers
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Posted to rec.food.cooking
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Smokers
On Fri, 02 Dec 2005 21:39:17 -0600, BayouSmoker >
wrote: >On Tue, 26 Apr 2005 20:39:09 GMT, wrote: > >>Is there a NG for the art of smoking? > >As others have noted, alt.food.barbecue is the place on Usenet. On >the web, I have found lots of good smoking tips at >http://www.barbecuen.com/ Go to alt.smokers |
Posted to rec.food.cooking
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Smokers
Peter Huebner > wrote:
> Incidentally, does anybody have a receipe for Kassler, the pickling and > smoking of? Most German butchers will NOT be drawn on that secret. If you read German, see <http://www.onkelheinz.de/wurstseite2.htm#Kasseler%20Rippenspeer>. Victor |
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