j biesinger
TVWBB Platinum Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Great job and very interesting JB! You definitly get the prize for longest rib cook! A whole year!Big Grin </div></BLOCKQUOTE>
it's funny thinking how much has changed since that original smoke. I upgraded my camera, so the old pics look pretty bad. And I pretty much gave up on the smoke daddy, I just could never keep it lit for more than 20 min, no matter what I tried.
I can see how some might think the modernist approach to bbq (cold smoke, sous vide, deep fry) might be "cheating." But I think there is some merit to isolating each element (flavor, tenderness/moistness, crust) and maximizing them with best techniques. If I can apply that knowledge to traditional 'cueing (when you go for all elements at once), and have an optimal target to shoot for, I can only improve my product.
it's funny thinking how much has changed since that original smoke. I upgraded my camera, so the old pics look pretty bad. And I pretty much gave up on the smoke daddy, I just could never keep it lit for more than 20 min, no matter what I tried.
I can see how some might think the modernist approach to bbq (cold smoke, sous vide, deep fry) might be "cheating." But I think there is some merit to isolating each element (flavor, tenderness/moistness, crust) and maximizing them with best techniques. If I can apply that knowledge to traditional 'cueing (when you go for all elements at once), and have an optimal target to shoot for, I can only improve my product.
