bigabyte
somebody shut me the fark up.
How many of us here have always been right about all things BBQ and never had to LEARN first hand?
How many of us here started out believing one thing about some "well known BBQ fact", only to later be surprised to find out that it just isn't true, or at least not true in certain cases?
How many of us here gleaned as much as we could from "The Masters" but didn't really know jack squat about BBQ until trying many different things and learning for ourselves how BBQ works?
How many of us here are still learning secrets to great BBQ?
Just curious is all. Something tells me at least a majority of folks answer these the same way.
I only brought this up because some times it is tough to remember what things were like before all that experience. Some times I wonder if the so-called "sage advice" I am trying to impart to someone new to BBQ isn't just going to be "TOTAL CRAP" (in the legendary words of BigMista) next week.
I have firmly believed some things. I have experimented a lot and learned many things, and have even later found some of what I "discovered" to be "PARTIAL CRAP" (my words this time).
An example. Earlier today someone asked about my Foil Hat Rub recipe. They noticed it had a lot of Paprika in it. They had also read some posts I made a few years back about my "Burning Rub Experiments", where I had documented that I had mostly undesirable results with a lot of paprikas. They were naturally wondering why I had so much in my rub when I seemed to be the guy suggesting that you shouldn't use paprika in your rubs based on the results of my experiments.:doh:
The reason, as I explained, is that over the years I have found that some kinds of paprika work very well for either color or flavor in a rub even after cooking, which was why I specified the exact brand and type of the paprika in the recipe (anything else and who knows what you'll get). I also explained that after a lot of experimentation I found the ratio I had of paprika in my rub was the ideal flavor I was shooting for.
Of course, there are always other things that make me step back and realize more and more that there is always more than one way to get things done in BBQ, and to make them work well. I have known this for years now, but each year it seems even more true than ever in so many ways.
I gotta admit, had I been the one asking about Tri-Tips being cooked a certain way years ago, I would have been on it immediately to find out for myself what the truth was. However, that truth would have only really applied to the specific conditions and methods I used in that test really. Once I started learning how there are usually other ways to make things work, the whole "Mad Scientist" thing started to lose its lustre for me, because what was the point of telling people one thing, when it can be exactly the opposite later when done differently?:doh:
So anyway, enough of my rambling. Am I just spewing mindless banter again, or does anyone else have thoughts to add?
Just curious what others think. New and old.:thumb:
How many of us here started out believing one thing about some "well known BBQ fact", only to later be surprised to find out that it just isn't true, or at least not true in certain cases?
How many of us here gleaned as much as we could from "The Masters" but didn't really know jack squat about BBQ until trying many different things and learning for ourselves how BBQ works?
How many of us here are still learning secrets to great BBQ?
Just curious is all. Something tells me at least a majority of folks answer these the same way.
I only brought this up because some times it is tough to remember what things were like before all that experience. Some times I wonder if the so-called "sage advice" I am trying to impart to someone new to BBQ isn't just going to be "TOTAL CRAP" (in the legendary words of BigMista) next week.
I have firmly believed some things. I have experimented a lot and learned many things, and have even later found some of what I "discovered" to be "PARTIAL CRAP" (my words this time).
An example. Earlier today someone asked about my Foil Hat Rub recipe. They noticed it had a lot of Paprika in it. They had also read some posts I made a few years back about my "Burning Rub Experiments", where I had documented that I had mostly undesirable results with a lot of paprikas. They were naturally wondering why I had so much in my rub when I seemed to be the guy suggesting that you shouldn't use paprika in your rubs based on the results of my experiments.:doh:
The reason, as I explained, is that over the years I have found that some kinds of paprika work very well for either color or flavor in a rub even after cooking, which was why I specified the exact brand and type of the paprika in the recipe (anything else and who knows what you'll get). I also explained that after a lot of experimentation I found the ratio I had of paprika in my rub was the ideal flavor I was shooting for.
Of course, there are always other things that make me step back and realize more and more that there is always more than one way to get things done in BBQ, and to make them work well. I have known this for years now, but each year it seems even more true than ever in so many ways.
I gotta admit, had I been the one asking about Tri-Tips being cooked a certain way years ago, I would have been on it immediately to find out for myself what the truth was. However, that truth would have only really applied to the specific conditions and methods I used in that test really. Once I started learning how there are usually other ways to make things work, the whole "Mad Scientist" thing started to lose its lustre for me, because what was the point of telling people one thing, when it can be exactly the opposite later when done differently?:doh:
So anyway, enough of my rambling. Am I just spewing mindless banter again, or does anyone else have thoughts to add?
Just curious what others think. New and old.:thumb:
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