Alton Brown Good Eats Right on Q

Discussion in 'Messages for All Guests and Members' started by alblancher, Aug 6, 2011.

  1. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    This show just came on the Food Channel,  don't know how many times it has been on before this but its new to me.

    May want to check it out,  Alton Brown is generally pretty good

  2. jsdspif

    jsdspif Meat Mopper

    when I read the description of it on the dish guide it said new .
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    No link al. Alton is out there and does some good stuff.

     BUT, he also does some things that i consider unsafe and wouldn't recomend to anyone.
  4. meateater

    meateater Smoking Guru SMF Premier Member

    X2 He's to unsafe for me. [​IMG]   [​IMG]
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Well he already said to brine butts,  use only boneless butts and doesn't believe the pellicle helps the retention or smoke.  He was refering to butts and ribs, curious what he thinks about bacon?

    The term Butt comes from the barrel the shoulders where stored during salting in the old days.
    Last edited: Aug 6, 2011
  6. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    He says not to use Mesquite because it burns too hot.  Likes electric and gas,  says an actual flame in a wood fire destroys the flavorful elements of a smoke.  Does say clear smoke is best.  Bakes his butts,  doesn't smoke them, says the smoke ring can be faked with meat tenderizers and a lot of competitions do not allow the smoke ring to be considered in judging?

    Like all semi-instructional programs you need to dig out the gems of knowledge and kind of smile about the rest.  I still like him.  BBQ sauce hides bad BBQ

    Thats about it, all in all an enjoyable program  on again at 2 am? Sunday
  7. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Not a big fan but I do watch infrequently.  Sometimes I just have to chuckle a bit but sometimes I do get a general idea from him that I modify for my comfort level.
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    This show was too stupid to give any credit

    Violates the probe entering the meat before 140  rule

    Puts the meat in the oven

    Says Measquite is not an option

    Has no idea how to do a minion method

    Alton - just stay away from Q
    Last edited: Aug 6, 2011
  9. I like his thermometer.
  10. hardslicer

    hardslicer Smoking Fanatic

    not a big fan of his Q.......give me the guys on this site anyday if you want to learn something  [​IMG]
  11. meateater

    meateater Smoking Guru SMF Premier Member

    LMAO, I agree, stick with cookies. [​IMG]
  12. chefrob

    chefrob Master of the Pit OTBS Member

    little smokey likes this.
  13. meateater

    meateater Smoking Guru SMF Premier Member

    I just saw this episode. Here's my conclusion.

    He's a great story teller.

    White smoke? What is he talking about?

    Electric the best and most authentic. Sorry I have a watt burner but prefer FIRE. 

    Smoke is airbourne marinade............WTH! 

    Did you see his room temp brine? Sorry I chill mine first.........Alton if you read this you should know better, after all you graduated culinary school. [​IMG]

    No pellicle....don't get me started. 

    Controlling time and temp.........? Ok father time. LMAO! 

    This is where I just about puked when he started on the ribs with 4 oz. of salt. I'm done, see ya. Pretty bad for a food network. 
  14. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I don't want to start the whole watt burner vs wood burner thing but if I was going to tell my brother in law what smoker to buy I would recommend electric.  He is a set and forget kind of guy, if he adds the wood chips or dust then he can pull of good BBQ.  Alton did say that he preferred wood, but you have to remember who watches his shows.  I am sure a pastry chef would have trouble with his cookies but I learn a lot from him when he does something I am not familiar with.   I liked his charcoal grill to smoker conversion.

    I don't brine butts but if I remember there are people on this forum that do, only problem I had was he implied it was a requirement.

    I wouldn't call how he cooked the butt as BBQ,  I would call it baked pork shoulder, something I truly enjoy when I am too lazy to get the smoker started.

    All in all I like him, just like I appreciate some of the other chefs.  When I watch people on TV cook Cajun or Creole food I often just shake my head and smile.  They do things that are just wrong but at least they are getting non-cooking people interested in the craft.  Maybe someone that watched the program or watches any of the other BBQ programs we criticize will become interested enough to join the forum and learn something.

    Don't take anything on TV too serious.  Their audience is different then ours.  As long as it is safe
  15. Anyone know what brand of dual probe thermometer he used on that show?
  16. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Looks like it will be replayed August 12 and 13?  Might catch it then.
  17. meateater

    meateater Smoking Guru SMF Premier Member

    Thats the problem. 
  18. smoque daddy

    smoque daddy Newbie

    i do agree with him about mesquite.....good for grilling....but using it for a long smoke tends to leave a bitter taste
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    If I remember correctly, he also does Bacon without cure & cold smokes it for about 7 hours.

    I have not watched him since that one.

    Last edited: Aug 8, 2011
  20. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    No cure in bacon is definetly contrary to common sense and would be something that would make me be careful with anything he says. 

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