Recent content by deke dirt

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  1. deke dirt

    McGee on... Barbechoo

    I picked up a great kitchen reference book, McGee on Food and Cooking, which is an "encyclopedia of kitchen science," and it had a couple of items of interest for patio daddy-o's that I've seen debated on these here forums.  Not sure it'll put the debates to rest but it's an interesting read...
  2. deke dirt

    Stupid Question: What's In It For The Non-Competitors?

    I've always wanted to hit the Memphis or KC competition; but, after having seen that Pitmasters television program, I realized there didn't seem to be an outlet for spectators who wanted to sample the goods. Therefore, do any of the competitors make barbecue to sell?  Or are vendors kept...
  3. deke dirt

    Sharpening A Carving Knife With A Leather/Horsehide Strop?

    Has this practice ever taken place outside cartoons?  Just curious...  (Kind of curious to try it, actually...) (And, yes, this is a serious question!) I know barbers strop straight razors (yes, some still do) to sharpen over any microscopic nicks, in order to get the finest edge possible...
  4. deke dirt

    Bradley Bisquettes In Water Smoker?

    Has anyone used Bradley Bisquettes in a regular smoker?  How about a water smoker? If so, did you make any special considerations?  Do they last awhile? Thanks, Derek
  5. deke dirt

    Marking Smoked Items for Identification?

    Very interesting, I think you're going to have to provide more details on this custom brand!  Don't complain, you started it! Toothpicks is a good idea: I should have mentioned, I have a (round) water smoker, so I wouldn't be able to, say, remember I put the chicken breast in the upper rack...
  6. deke dirt

    Marking Smoked Items for Identification?

    Kind sirs, I was thinking about having an all-fowl/gamebird smokedown, but it occurred to me that, when the smoke clears, I might not be able to tell the pheasant from the duck from the etc. Any ideas how I can mark everything so's I can tell what's what? Thanks, Derek
  7. deke dirt

    Crunchy Crust With 3-2-1?

    Cool, thanks for the lowdown! CRUSTY RIBS
  8. deke dirt

    Ingredients For Rub/Marinade vs. Sauce?

    Good folk, I am studying some books on flavor affinities and am thinking about making my first sauce. However, if I have a set of complimentary ingredients I decide I want to use, to go with my (say) pork spare ribs, how should I decide which ingredients should go into the rub/marinade and...
  9. deke dirt

    Crunchy Crust With 3-2-1?

    Gents, Sorry if this is common knowledge or has been covered extensively before -- I assure you I did attempt to search. I wanted to give my next rack a nice, crunchy rub crust.  Would the 3-2-1 method necessarily preclude a crust or would the rub just wind up all soggy, even after the final...
  10. deke dirt

    Sprinkling A Rub?

    ...but I thought it was commonly accepted that smoke dries out meat -- ?
  11. deke dirt

    Please Help: Water vs. Offset?

    Good idear, thanks!
  12. deke dirt

    Sprinkling A Rub?

    In his book, The Great Barbecue Companion, Bruce Bjorkman assures me that rubs are not meant to be rubbed into the meat but rather to be sprinkled over it -- WHAT!?!? I've never actually done a rub -- only marinades -- but have been wanting to try a good rub... I always thought I understood the...
  13. deke dirt

    Please Help: Water vs. Offset?

    SPOKEN LIKE TRUE AMERICANS! Appreciate the replies. Because I am familiar with the ECB and its water pan, how do you keep the meat tender, moist and juicy if you use a horizontal offset?
  14. deke dirt

    Chopping / Shredding?

    Thank you for the warm welcome. I can't introduce myself properly because I am, shall we say, "between smokers" (see my first post on these here forums). I have sampled all kinds of proper smoked barbecue but, having been raised on this particular kind, I think I'll have to say my favorite is...
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