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Backyard BBQ'er or Arm Chair Scientist?


 
C

chris vukasinovic

New member
If you've ever been to the American Royal or other BBQ contest you'd never know that everyone there were some of the best and brightest. How many people sit around and blog about the things we do? Is it cause we are up all night watching the Que (not really with the WSM) reading books? Is it cause we're just so advanced in our thought processes that we enjoy solving complicated problems with a multitude of variables? Or are we just hungry for good food?

If you think about it, we're all pretty scientific. Always discussing temperature fluctuations, wind speed, weather events(meteorology), how to create heat sinks,what materials control temperatures best, upgrades and interanl thermometer accurracy (engineering), types of rubs, slathers, spices affect different types of meat (Chemistry).

I think we need invent advanced degrees in BBQ Science. BBQ science is a mix of all the important stuff you need to learn as an adult or child-like adult. Viva La QUE! (Spanish)
 
I suspect Steve Raichlen will award you a diploma from his BBQ University. I don't have that kind of cash.

I suspect most folks around here consider BBQ to be a hobby/passion.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by derek_d:
I suspect most folks around here consider BBQ to be a hobby/passion. </div></BLOCKQUOTE>
I'm in that camp, def not an over thinker. I just like to keep it simple and relax.
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I know it takes some doing to get good BBQ...but I really don't think it's rocket science. I do it to have fun and enjoy some good food. Can't take it that seriously.
 
As with most things in life, approaches and results vary.
My 2 cents says that just because one can analyze BBQ scientifically does not mean that one must be scientific to BBQ well.
Some may enjoy the science and engineering aspects as part of the fun, while for others that kind of analysis is an unneeded and unfruitful headache.
 
Chris, besides my love for food, the science behind it all is probably what perked my interest in que.

Striving to produce my personal best bbq each cook by advancing my knowledge and skill is what its all about for me. As the years go by many of the things you had to figure out, become second nature and thus you can acheive the laid back, cool hand Luke, bbq jedi status
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So far I think I have earned my BBQ GED lol

Brandon
 
I'm attracted by the science/engineering aspects of all cooking and BBQ is certainly no exception, but then again I am a scientist – but not the nerdy kind (OK, maybe a little
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). I’ve enjoyed keeping a log of time/temp/conditions/treatments, but when my trusty Maverick died and I could not continuously monitor the temp on my last rib cook, I just kind of let it go, did not touch/fuss/fret and they were some of the best ribs I’ve ever made….so the science is fun, but not necessary…but it is fun.
 
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