WTF BBQ snobs!

[Okie Sawbones]

Ha! You're all Farkers! Everyone knows my Q is best, and I wouldn't taste your foul offerings, which I'm sure would ravage my taste buds. :butt:

When you can reach the level of perfection I have obtained below, give me a call. Until then, keep striving and sweating.

 

[Grillard]

Ha! You're all Farkers! Everyone knows my Q is best, and I wouldn't taste your foul offerings, which I'm sure would ravage my taste buds. :butt:

When you can reach the level of perfection I have obtained below, give me a call. Until then, keep striving and sweating.

Hot n fast wins every time, br'man.

 

[KevinJ]

:shock:

 

[Learning to BBQ]

Dang it Okie! That looks fanfarkingtastic! Look on the bark on that sucker! Is that an oakridge rub you used? Fill us in on your cook. That looks so perfect, i bet you didn't even bother with the bend test!

 

[Okie Sawbones]

Dang it Okie! That looks fanfarkingtastic! Look on the bark on that sucker! Is that an oakridge rub you used? Fill us in on your cook. That looks so perfect, i bet you didn't even bother with the bend test!

I do the bend test with my come-along. :biggrin1:

 

[WareZdaBeef]

When i think of BBQ snobs i think of the members on this forum that frown upon using science to tweak aspects of BBQ that cant be achieved with 100% traditional methods.

 

[Okie Sawbones]

When i think of BBQ snobs i think of the members on this forum that frown upon using science to tweak aspects of BBQ that cant be achieved with 100% traditional methods.

op2:

 

[Bob C Cue]

When i think of BBQ snobs i think of the members on this forum that frown upon using science to tweak aspects of BBQ that cant be achieved with 100% traditional methods.

Or those who continually make snide remarks about certain cookers while bragging about their cookers and revolutionary cooking methods.

 

[Grillard]

So... what's a good propane burner for parboiling baby back ribs before I throw them in the gasser?

 

[fnjay]

When i think of BBQ snobs i think of the members on this forum that frown upon using science to tweak aspects of BBQ that cant be achieved with 100% traditional methods.

Interesting....I tend to think of it the complete opposite way round.

Regardless I don't think I've run across either/or on this forum. But I've only been around for a short time.

 

[WareZdaBeef]

Or those who continually make snide remarks about certain cookers while bragging about their cookers and revolutionary cooking methods.

Like a Carnivore having a discussion with a Vegan/Vegetarian. It never ends well.

 

[4ever3]

Rain on him....

 

[mikemci]

Ha! You're all Farkers! Everyone knows my Q is best, and I wouldn't taste your foul offerings, which I'm sure would ravage my taste buds. :butt:

When you can reach the level of perfection I have obtained below, give me a call. Until then, keep striving and sweating.

"You wanta pass the gravy there Clark."

 

[WareZdaBeef]

I love the bark on those ribs. Are they beef or pork?

 

[Nuco59]

He thinks he has that market cornered - I've made ribs just like that before. My secret? I'm not telling- but it might have involved "too much going on annnnd adult beverages"

 

[JDM46]

Why are some people like that?? Like the saying goes"Everybody has one"

 

[deepsouth]

That he didn't try some of your pork says a lot about him. He doesn't sound like a guy I'd hang out with.

His loss man; don't sweat it.

 

[Jason TQ]

WmarkW,

I think you are overthinking the situation......

Simply put, you were asked to bring pork and you did just that. Why he wouldn't taste it? Who cares, it was his loss to not to try it, just leave it at that.

I have to agree with Gore, he is probably insecure and is afraid that he will taste something better than his own. Was he rude? Yes.... and he looked like a jerk to everyone else in attendance. Just remember that you can't fix stupid, so clear it from your mind knowing that you are the better person in the situation. Just avoid him in the future, and when the opportunity lends itself, just smile and say "hi".

Just my two cents...

Agree here. The guy didn't seem deliberately trying to be mean. He just didn't try it. Maybe something else was on his mind and he wasn't as concerned with bbq as you were at the moment. You might be getting worked up over something he wasn't even thinking about or trying to do.

 

[V1VRV2]

Grillard-that was funny! Let me make a comment about the long cooking time on the BGE that you all are commenting on. I always cooked my pulled pork on my extra large BGE and it took on average about 18 hours at 225 until I finally realized that my pit temp probe of my BBQ guru attached to shaft of BGE thermometer was a full 20 degrees above what my actual cooking grate temperature was!!! Duh-it took me four years to finally figure this out, and I am not a stupid man! I had been cooking my butts at 205-210. No wonder it took so freaking long. I'm embarrassed to admit this on a BBQ forum but sometimes something simple can really screw you up. The good thing is that my pulled pork cooked extremely low and slow really was excellent. And I still learned something every time. I love this site, but no matter what everyone says, cook the way that makes you and your family happy first. If you want to compete or cater, cook the way you need to to be successful at that.

 

[Decoy205]

All the food and feelings aside you can sense someone's tone and vibe. Dude sounds like a tool.