Squogs!!

HeavyG

Was flipping thru the latest KCBS newsletter today and came across a full page ad that made me think, for a moment, that I was reading something on The Onion.




I wonder if these are better than the Artisanal Firewood?

https://www.youtube.com/watch?v=TBb9O-aW4zI

Botch

Do they come in "center cut"?    

Markarm4119

Wonder how many idiots will buy them ?

JohnInCarolina

Mattman3969

Please give your review once you’ve burned them.  

baychilla

Do they also sell gluten free water?

thetrim

If they were pressure treated pine, I'd buy and cook with them right away!

Ozzie_Isaac

Squogs! Pure genius.

Legume

Why not just make giant sized pellets 

baychilla

Those will be introduced as soon as they make a giant sized pellet grill to burn them.

Spaightlabs

I thought a squog was for sure gonna be some new kind of oyster.

This is even better.

I bet if I made these suckers bluetooth enabled and created an app so that bbq folk could pull 10 key metrics in real time from each squog while it was burning I could sell a ton of 'em.

Watch for my kickstarter campaign.

fishlessman

the hand hewn ones smoke better

Legume

fishlessman said:

the hand hewn ones smoke better

It’s the nooks and crannies.

Foghorn

Actually, this may be of interest to the competition teams that cook on offsets.  It would reduce variability.  The team I occasionally cook with is very picky about their wood.  A single source.  Cut into 14" lengths.  Must be debarked.  Then cut into 2-3" splits.  Then pressure-washed.  Then sit to dry for a certain amount of time.  Then and only then can it be used for a cook.  

Legume

@Foghorn that level of obsession couldn’t be further away from my idea of fun.  I would probably lose, a lot.

JohnInCarolina

Foghorn said:

Actually, this may be of interest to the competition teams that cook on offsets.  It would reduce variability.  The team I occasionally cook with is very picky about their wood.  A single source.  Cut into 14" lengths.  Must be debarked.  Then cut into 2-3" splits.  Then pressure-washed.  Then sit to dry for a certain amount of time.  Then and only then can it be used for a cook.  

Is there a blessing by a local priest stage at any point?  That’s the only thing that seems to be missing here.

GATraveller

I just don't get the obsession.  I want food made with passion that tastes good.  That makes me happy.  To each his own. 

The Cen-Tex Smoker

Foghorn said:

Actually, this may be of interest to the competition teams that cook on offsets.  It would reduce variability.  The team I occasionally cook with is very picky about their wood.  A single source.  Cut into 14" lengths.  Must be debarked.  Then cut into 2-3" splits.  Then pressure-washed.  Then sit to dry for a certain amount of time.  Then and only then can it be used for a cook.  

Wow. 

ColtsFan

Double You Tee F

Foghorn

@Legume, @JohnInCarolina, @GATraveller, @The Cen-Tex Smoker, and maybe @ColtsFan (I'm not sure if you were referring to my post or not),

Yeah, this level of competition cooking is not for everyone.  It's not for me.  I like hanging out with them 1-3 times a year.  I pick up some pointers and principles that I can apply to my own cooks.  I also see a lot of stuff and think "no way am I incorporating that into one of my cooks because that much compulsion takes the fun out of this enjoyable pastime."  (Like 8 layers of brisket rub or multiple layers of brisket glaze, etc)

They do it 20-28 times a year.  They've won a few competitions in all categories and in all-around (Grand Champion).  One year (2015 I think) they entered 24 competitions and their ribs finished in the top 5 twelve times and between 6-10 another nine times.  Lately, they haven't done as well, although they did just get 9th in ribs out of about 300 teams at the San Antonio Stock Show and Rodeo Cookoff.  So, they know their stuff and there is a lot to learn by hanging out with them - and doing so is fun.  But I'm not really interested in becoming a full-fledged team member.  

But having a good consistent wood source might be of interest to some of the teams.

caliking

Foghorn said:

Actually, this may be of interest to the competition teams that cook on offsets.  It would reduce variability.  The team I occasionally cook with is very picky about their wood.  A single source.  Cut into 14" lengths.  Must be debarked.  Then cut into 2-3" splits.  Then pressure-washed.  Then sit to dry for a certain amount of time.  Then and only then can it be used for a cook.  

Fire the pressure washing guy.

He must be slacking if they haven’t done so well recently. 

GATraveller

Foghorn said:

@Legume, @JohnInCarolina, @GATraveller, @The Cen-Tex Smoker, and maybe @ColtsFan (I'm not sure if you were referring to my post or not),

Yeah, this level of competition cooking is not for everyone.  It's not for me.  I like hanging out with them 1-3 times a year.  I pick up some pointers and principles that I can apply to my own cooks.  I also see a lot of stuff and think "no way am I incorporating that into one of my cooks because that much compulsion takes the fun out of this enjoyable pastime."  (Like 8 layers of brisket rub or multiple layers of brisket glaze, etc)

They do it 20-28 times a year.  They've won a few competitions in all categories and in all-around (Grand Champion).  One year (2015 I think) they entered 24 competitions and their ribs finished in the top 5 twelve times and between 6-10 another nine times.  Lately, they haven't done as well, although they did just get 9th in ribs out of about 300 teams at the San Antonio Stock Show and Rodeo Cookoff.  So, they know their stuff and there is a lot to learn by hanging out with them - and doing so is fun.  But I'm not really interested in becoming a full-fledged team member.  

But having a good consistent wood source might be of interest to some of the teams.

I'm sure they're a wealth of knowledge and really fun group to hang with. In my mind it's kind of like folks who are in to mountaineering. Its in their blood and they can't hardly get enough. I appreciate it and could learn a sh1t ton from them but it's not what drives me. Total respect. 

baychilla

Legume said:

fishlessman said:

the hand hewn ones smoke better

It’s the nooks and crannies.

In that case I'll use some artesian English muffins for smoke.  Should I use the wifi or bluetooth ones?

alaskanassasin

Those look exactly like the left overs from a pallet mill in town... you can load your truck with them for cheap and heat the house

pgprescott

Foghorn said:

@Legume, @JohnInCarolina, @GATraveller, @The Cen-Tex Smoker, and maybe @ColtsFan (I'm not sure if you were referring to my post or not),

Yeah, this level of competition cooking is not for everyone.  It's not for me.  I like hanging out with them 1-3 times a year.  I pick up some pointers and principles that I can apply to my own cooks.  I also see a lot of stuff and think "no way am I incorporating that into one of my cooks because that much compulsion takes the fun out of this enjoyable pastime."  (Like 8 layers of brisket rub or multiple layers of brisket glaze, etc)

They do it 20-28 times a year.  They've won a few competitions in all categories and in all-around (Grand Champion).  One year (2015 I think) they entered 24 competitions and their ribs finished in the top 5 twelve times and between 6-10 another nine times.  Lately, they haven't done as well, although they did just get 9th in ribs out of about 300 teams at the San Antonio Stock Show and Rodeo Cookoff.  So, they know their stuff and there is a lot to learn by hanging out with them - and doing so is fun.  But I'm not really interested in becoming a full-fledged team member.  

But having a good consistent wood source might be of interest to some of the teams.

It’s kinda funny that a bunch of science/ engineer type of folks cannot even see the benefits of eliminating variables.  It’s a very important ingredient in any competitive event, including all sports. Hmm? Like you said, not for me either, but I can clearly see how the serious comp guys would eat this up. 

bgebrent

00 flour is a game changer.

jdkeithbge

My round firewood is constantly rolling away from me.  This solves that problem.

YukonRon

jdkeithbge said:

My round firewood is constantly rolling away from me.  This solves that problem.

Or just move to flat land.

YukonRon

Foghorn said:

Actually, this may be of interest to the competition teams that cook on offsets.  It would reduce variability.  The team I occasionally cook with is very picky about their wood.  A single source.  Cut into 14" lengths.  Must be debarked.  Then cut into 2-3" splits.  Then pressure-washed.  Then sit to dry for a certain amount of time.  Then and only then can it be used for a cook.  

You can't possibly imagine my sense of inadequacy, I experience  now as it pertains to BBQ.

I just throw my precut, non debarked, non pressurized washed, pre split peach chunks, which sit in a plastic tub on the floor of my garage, onto my Rockwood, for babybacks, or pulled pork. I use the same quality standards for my pecan with beef.

My level of quality control has seemingly diminished greatly since I buy alcohol by the case. Likely to get worse, prior to getting better.

Hats off to OCD BBQ. Hope they win more, to make the investment in time, money, and emotional distress, worth it.

To me, it is just my ribs and my pulled pork. Nobody complains too much with the results.

If they do, I just pour them another glass of wine.

pgprescott

YukonRon said:

Foghorn said:

Actually, this may be of interest to the competition teams that cook on offsets.  It would reduce variability.  The team I occasionally cook with is very picky about their wood.  A single source.  Cut into 14" lengths.  Must be debarked.  Then cut into 2-3" splits.  Then pressure-washed.  Then sit to dry for a certain amount of time.  Then and only then can it be used for a cook.  

You can't possibly imagine my sense of inadequacy, I experience  now as it pertains to BBQ.

I just throw my precut, non debarked, non pressurized washed, pre split peach chunks, which sit in a plastic tub on the floor of my garage, onto my Rockwood, for babybacks, or pulled pork. I use the same quality standards for my pecan with beef.

My level of quality control has seemingly diminished greatly since I buy alcohol by the case. Likely to get worse, prior to getting better.

Hats off to OCD BBQ. Hope they win more, to make the investment in time, money, and emotional distress, worth it.

To me, it is just my ribs and my pulled pork. Nobody complains too much with the results.

If they do, I just pour them another glass of wine.

For the OCD it would be stress to NOT do all the BS. Get it? I’m in your camp for sure, but know those who simply cannot let the small stuff slide. Just don’t pay those types by the hour. Pro tip!

YukonRon

pgprescott said:

YukonRon said:

Foghorn said:

Actually, this may be of interest to the competition teams that cook on offsets.  It would reduce variability.  The team I occasionally cook with is very picky about their wood.  A single source.  Cut into 14" lengths.  Must be debarked.  Then cut into 2-3" splits.  Then pressure-washed.  Then sit to dry for a certain amount of time.  Then and only then can it be used for a cook.  

You can't possibly imagine my sense of inadequacy, I experience  now as it pertains to BBQ.

I just throw my precut, non debarked, non pressurized washed, pre split peach chunks, which sit in a plastic tub on the floor of my garage, onto my Rockwood, for babybacks, or pulled pork. I use the same quality standards for my pecan with beef.

My level of quality control has seemingly diminished greatly since I buy alcohol by the case. Likely to get worse, prior to getting better.

Hats off to OCD BBQ. Hope they win more, to make the investment in time, money, and emotional distress, worth it.

To me, it is just my ribs and my pulled pork. Nobody complains too much with the results.

If they do, I just pour them another glass of wine.

For the OCD it would be stress to NOT do all the BS. Get it? I’m in your camp for sure, but know those who simply cannot let the small stuff slide. Just don’t pay those types by the hour. Pro tip!

I do get it. Years of therapy and medication has helped me. That is exactly why I mentioned emotional distress. Maybe as much for them as their loved ones.....
Trust me on this.