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Discussion in 'For New Members' started by bama bbq, Sep 21, 2013.
postie , sent you a PM.
Thanks for the advice, and I will take it. Us newbies have to be humble, because we really don't know what we are doing. But in time I will be passing on this same type of information to the new newbies.
That's OK, edit my posts as you like
Excellent Post Bama,
I really love #8. I'll probably never do any comps because to me, cooking to eat vs. cooking for comps are just too vastly different (seeing the pound of brown sugar and squeeze butter on ribs makes me gag).
Thanks for the suggestions.
One thing I don't have to worry about is that it turns out perfect. After 30 years of marriage my husband will eat pretty much anything I put in front of him. Trial and error are a wonderful way to learn. I would like to reach semi-perfection though...
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.
Well, I've stopped reading (for now) and actually 'built' my first two fatties. They are in the fridge waiting for the UPS guy to bring my smoker/grill. Sort of putting the horse before the cart, but you can see that I'm excited! I'm going a bit crazy waiting for my delivery.
CathyL.....just remember you learn more by doing....and HAVE FUN! Enjoy the process!
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
If i ndidn't send it to you here is a salt free rub that most folks like. http://www.smokingmeatforums.com/a/emans-pig-rub-recipe
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!
This what it's all about.
Low or no salt diets are a hard adjustment to make now days. Everything has a ton of salt in it. When we are asked to do no added salt food at work we will use a lot of herbs and spices. To help briten it up we will add some citrus juice or acids like vinegar. There are many cultural food that have some great rubs, marinades and even sauces that contain a ton of flavor and no salt. Look at some mediterranean, indian or even caribbean recipes. They all have a ton of flavor and very little to no salt. You may also get more bang for your buck with flavorful finishing sauces and basic rubs.
You are correct about the papaya. However it has to be fresh juice to tenderize. If it has been cooked in any way first the enzymes have been killed that tenderize. It is the same with pineapple also. But both can add flavor to the food.
Bama I agree 100%.......
It is just food. It is meant to be enjoyed at all steps. You have some guidelines to follow, but it is a very fluid and ever changing journey. Enjoy the ride because at the end you get to eat! :biggrin:
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.
Josie - SmokinVegasBaby!
Good post, I went to a cook off a couple years ago.. Have you guys had it before? its way over the top for me, way to sweet or way to spicey, or way to salty or way to much vinegar or way to much of this and that and this and that didn't go to good together lol... just give me some good home style Que and im good to go... any good coach will tell you, when your struggling, go back to the basics ... now we have them listed 1 through 10