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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?

    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
  6. 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...
  7. 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...
  8. 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...
  9. deke dirt

    Chopping / Shredding?

    Is there a good, proper technique for shredding meat like in those wonderful pork or brisket sandwiches ya get in top 'cue joints? Of course, I understand that it doesn't exactly require a surgeon's skilled hand -- I'm sure just hacking and slashing six kinds of hell out of a shoulder clod with...
  10. deke dirt

    Recommended Barbecue Tool Kit? (possibly apron?)

    Pitsters, Can you please recommend a good quality barbecue tool kit? I've seen 20-piece ones but, unless I get a strong rec, I would only need the standard three-piece (i.e., tongs, spatula, fork). Also, do you have an apron you'd recommend? Or will just a cheapie jobber do? Or do you...
  11. deke dirt

    Water Pan Recipes?

    In some of your photos, I noticed some of you added things to the liquid vessel of your vert smoker (sprigs of herbs come to mind). Is this standard? Can anyone recommend a good recipe for this? Also, can you use fruit juice or beer in these things? Thanks, Derek
  12. deke dirt

    Please Help: Water vs. Offset?

    Greetings, Smokers, I used to have an ECB when I lived in Oklahoma (read: more lawn space) but, having moved to a more densely populated area, I was not able to smoke for years. (I was distraught over this since barbecue is easily my favorite food and, with my ECB, I hit a home run the first...
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