That's OK, edit my posts as you likeOriginally Posted by S2K9K [h3]edited post[/h3]
S2K9K
Yesterday at 8:39 pm
Black,
I just wanted to let you know I had to edit one of your posts and delete a link. As per @TulsaJeff and our User Guidelines, offsite links are not permitted to be posted on this forum.
Here is a link to the edited post:
http://www.smokingmeatforums.com/t/139323/stx-turboforce-3000-series-grinder#post_1074283
Thank You for understanding,
Moderator Team
Good advice right there! Get a smallish bone in Boston Butt for your first smoke and go for it. Any questions or doubts, post 'em up and we will get you through it
I'd like to add to this observation:
Don’t get carried away reading absolutely everything you can find about BBQ (or anything else for that matter) on the Internet. Besides the conflicting information, you will get overwhelmed and talk yourself right out of the hobby.
Very GOOD, TRUE advice! Numbers 4, 5 (especially 5!), 7, 9 and 10 are the best advice! I have lost count of how many times my wife's Granny has asked me to "bring some of them delicious ribs" over for dinner! My wife loves them and she wouldn't eat ribs at all before I started smoking!
I see a lot of new folks around and would like to add a few simple observations in no particular order that may help our new friends. This is not to sound preachy, just helpful observations. Most of my posts have this theme in there somewhere. Feel free to add others as you see fit.
1. You will get conflicting advice from people on TV, in cookbooks, on the internet, etc. BBQing is a craft, and craftsmen often have differing opinions on the best way to do things.
2. Your own common sense is probably pretty good. Trust it. You'll find what works for you over a short time as you become a craftsman.
3. It's actually fairly difficult to ruin BBQ, so don't worry about it too much. If craftsmen over hundreds of years have done it, you can, too.
4. BBQ cooking temp is a range. Control your pit temp but really, anywhere plus or minus 25* is fine. Don't chase temps. Close enough is good enough.
5. Have patience. Give it the time it needs to cook without you watching, mopping, spritzing, etc every five minutes.
6. There are a bazillion gadgets and gizmos on the market. Though they're fun to play with, very few are actually required to produce great BBQ. A long lasting, clean burning fire and good technique is more important than expensive equipment. Famous Dave started by cooking in a trash can.
7. Cook easy stuff first. Try other's recipes before modifying them until you gain confidence. Then feel free to experiment based on principles you've learned.
8. Backyard BBQ for your friends and family is not competition "one bite" BBQ. You would not want a whole meal of competition BBQ. Careful which recipe you use that you saw on Pitmasters.
9. Have fun. Relax. It's just cooking. It's not suppose to be stressful.
10. Cook to your family and friends preferences. If they like fall off the bone ribs, cook them that way. If they like what you cook, you'll be asked to cook more.
I have lost count of how many times my wife's Granny has asked me to "bring some of them delicious ribs" over for dinner! My wife loves them and she wouldn't eat ribs at all before I started smoking!
Hello All: It is said that the 1st.step, is to admit addiction, so I am a SMOKER. I live in Ajax, Ontario,Canada and have just purchased a Masterbuilt 2 door propane smoker. Being a newbie, I may have declared too much about my addiction but I have been reading blogs and have a few friends that also are smokers so after about 2 years of this I finally decided to stop reading and start doing.I do have a question about salt. Most rubs and/or marinates contain a large amount of salt, due to doctors advice, I must eliminate this from my diet. Salt is used to enhance the flavor but is there any thing else that will pull the other spices together? I have heard that some places will inject papaya juice to break down the muscle but this will make the meat tender but not enhance the flavor.
Thanks....Postie
So nice to read just good old simple observations (and instructions).....you had me at 1,2,3,5,8 and 9....love love love #9 so friggin' true.........thanks for sharing your observations Bama BBQ.
I see a lot of new folks around and would like to add a few simple observations in no particular order that may help our new friends. This is not to sound preachy, just helpful observations. Most of my posts have this theme in there somewhere. Feel free to add others as you see fit.
1. You will get conflicting advice from people on TV, in cookbooks, on the internet, etc. BBQing is a craft, and craftsmen often have differing opinions on the best way to do things.
2. Your own common sense is probably pretty good. Trust it. You'll find what works for you over a short time as you become a craftsman.
3. It's actually fairly difficult to ruin BBQ, so don't worry about it too much. If craftsmen over hundreds of years have done it, you can, too.
4. BBQ cooking temp is a range. Control your pit temp but really, anywhere plus or minus 25* is fine. Don't chase temps. Close enough is good enough.
5. Have patience. Give it the time it needs to cook without you watching, mopping, spritzing, etc every five minutes.
6. There are a bazillion gadgets and gizmos on the market. Though they're fun to play with, very few are actually required to produce great BBQ. A long lasting, clean burning fire and good technique is more important than expensive equipment. Famous Dave started by cooking in a trash can.
7. Cook easy stuff first. Try other's recipes before modifying them until you gain confidence. Then feel free to experiment based on principles you've learned.
8. Backyard BBQ for your friends and family is not competition "one bite" BBQ. You would not want a whole meal of competition BBQ. Careful which recipe you use that you saw on Pitmasters.
9. Have fun. Relax. It's just cooking. It's not suppose to be stressful.
10. Cook to your family and friends preferences. If they like fall off the bone ribs, cook them that way. If they like what you cook, you'll be asked to cook more.