Bigmista
somebody shut me the fark up.
Oooo...I might get in trouble for this one! Check out the video and let me know if you agree or disagree and why.
[ame]https://youtu.be/fRJKoblYGHc[/ame]
[ame]https://youtu.be/fRJKoblYGHc[/ame]
5 BBQ Myths Debunked (video)
- Thread starter Bigmista
- Start date
KevinJ
somebody shut me the fark up.
Preach it Brother. :thumb:
I was wondering why my brisket never tasted like pecans or cherries.
I enjoy your videos - keep 'em coming!
I enjoy your videos - keep 'em coming!
medic92
is one Smokin' Farker
I disagree with the claim of different woods having the same smoke taste, but other than that I haven't really tested the other claims. Maybe to some people the smoke doesn't taste different from wood to wood but I can tell a difference.
Bigmista
somebody shut me the fark up.
Have you compared them in side by side test?
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I also disagree with different smoke woods having the same taste.
Personal case in point: Peach
I can taste the sweetness of the smoke - it differs from all the woods I use to smoke. I can truly taste the difference.
Personal case in point: Peach
I can taste the sweetness of the smoke - it differs from all the woods I use to smoke. I can truly taste the difference.
pigville porkers
is one Smokin' Farker
HAHAH LOVE it !!!
Drunk Monkey
is one Smokin' Farker
Can't watch vid, can anyone summarize the 5 myths?
RevZiLLa
is One Chatty Farker
I have with oak and hickory. Quite different
Bigmista
somebody shut me the fark up.
Can you taste it or smell it?
medic92
is one Smokin' Farker
I have but not under controlled conditions that would be considered empirical evidence. One pork shoulder smoked with hickory on my OK Joe, the other smoked on my Weber kettle with pecan.
The pecan had a different, sweeter taste to it than the hickory.
No rub or seasoning was used with either one, it was just pork and wood smoke. I was trying to decide if one or the other would make enough of a difference to warrant making it my one and only source for smoke. And sometimes I have a little too much time on my hands.
Bigmista
somebody shut me the fark up.
Then the question is dod you associate lighter with sweeter because pecan is lighter smoke. Possible also that the meat tasted sweeter because there was less smoke?
Good discussion!
medic92
is one Smokin' Farker
This isn't a discussion, I'm giving you a chance to save yourself before THEY find you!
It's hard to say, but I think I can tell a true difference between different kinds of smoke. Maybe because one profile is lighter than the other, maybe not.
I think we should all get together and do blind taste tests. Lots and lots of taste tests. Over and over again.
Demosthenes9
is One Chatty Farker
With regards to wood and flavor profiles, if a person can't distinguish between hickory smoked, or mesquite, then their palate has issues.
I'm sorry, but saying that wood is wood would be like saying fruit is fruit, therefore an apple and a peach taste the same.
Sent from my Nexus 6 using Tapatalk
I'm sorry, but saying that wood is wood would be like saying fruit is fruit, therefore an apple and a peach taste the same.
Sent from my Nexus 6 using Tapatalk
HankB
is Blowin Smoke!
I have. Oak, hickory, mesquite apple and cherry. Apple and oak are pretty subtle and I might not be able to pick them out in a blind test. Cherry is the most distinctive. Surprisingly, the cherry flavor is in the wood and heat stable. It carries over into the food and can be tasted in mild flavored foods like chicken and fish.
Pappy Q
is Blowin Smoke!
I disagree with all of them and here's why: if doing any of those helps someone to produce what they feel is good BBQ, then it matters to them. When you start defining what is and isn't important in producing good BBQ, it becomes a homogenized product. A good example is Competition BBQ. People are told over and over to use a certain rub, sauce, meat etc etc if they want to win. Therefore everything becomes the same. So why those 5 things don't to matter to you, they matter to someone and is part of the reason they like to cook.
I think you missed the point pappy, he's not saying you have to do this, this AND this for it to be BBQ. Quite the opposite actually, he saying the rules don't apply, like if "you ain't cooking at 225° it ain't BBQ!" He's sayin good Q can be achieved at 450°, but know YOUR cooker!
Last edited:
agree
Bigmista
somebody shut me the fark up.
Here's the secret...
*looking around*
It's done when...
Do I hear ticking?
It's done when the bone slides out clean.
*running away blending into the crowd*
