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    Share Your Unpopular Barbecue Opinion

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    • Posts: 3,831
      I love cooking brisket, but don’t love eating it much. Usually just have a small piece of the point end. 


      Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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    • Posts: 19,133
      JohnInCarolina said:
      By the way, the inspiration for this thread are some SRF beef ribs I smoked today.  They’re great, don’t get me wrong, but they’re almost too rich.  A couple of cubes and I’m done.  Whereas I cannot stop eating the pork ribs I make.
      That's like the Snackwells phenomenon.

      If pork ribs are cheaper, but you eat more of them, how much $$ (or calories) do you really save vs. eating a few cubes of tastier beef ribs?

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 3,457
      What do you expect from Carolina?
      Jacksonville FL
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    • Posts: 33,600
      caliking said:
      show previous quotes
      That's like the Snackwells phenomenon.

      If pork ribs are cheaper, but you eat more of them, how much $$ (or calories) do you really save vs. eating a few cubes of tastier beef ribs?
      Really the cost isn't a big factor for me.  It's more a matter of what keeps me (and usually my guests) going back for more.  What do I find people really rave about, even if they've had them several times.   That kind of thing.  
      "I've made a note never to piss you two off." - Stike

      "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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    • Posts: 33,600
      Legume said:
      Most rubs taste the same after 3 hours on the grill.
      Most here would probably agree with that.  The goal is to find one that legit stands out and makes a difference.  There are some that do on particular cuts. 
      "I've made a note never to piss you two off." - Stike

      "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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    • Posts: 3,831
      Ok, how about another one. I think SRF Briskets are overpriced and overrated


      Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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    • Posts: 33,600
      TEXASBGE2018 said:
      Ok, how about another one. I think SRF Briskets are overpriced and overrated
      They certainly are if you don't know how to cook them.

      < ducks >
      "I've made a note never to piss you two off." - Stike

      "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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    • Posts: 15,563
      Instantpot, duh.
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    • Posts: 3,831
      JohnInCarolina said:
      show previous quotes
      They certainly are if you don't know how to cook them.

      < ducks >
      This is true. 


      Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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    • Posts: 23,161
      TEXASBGE2018 said:
      I love cooking brisket, but don’t love eating it much. Usually just have a small piece of the point end. 
      Same. If we didn’t teach classes (pre-Covid) I would probably cook 1-2 a year. I teach so I can cook them and not eat them 😂 
      Keepin' It Weird in The ATX FBTX
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    • Posts: 4,518
      Legume said:
      Instantpot, duh.
      What size?
      Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

      Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

      "If I wanted my balls washed, I'd go to the golf course!"
      Dennis - Austin,TX
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    • Posts: 2,031
      1/2 in steaks can be slow cooked, reversed seared and still be a delicious medium rare.  

      Be careful when following the masses. Sometimes the M is silent.

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    • Posts: 10,380
      Hoster05 said:
      I am very new to it and haven’t used it more than 5 times but to me the Sous vide is overrated.  
      Do a 24 or 48 hour chuck roast.
      “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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    • Posts: 6,481
      Unpopular opinion?
      Pull your brisket at 195...
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
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    • Posts: 10,458
      Cooking by time not feel or temp...

      -----------------------------------------

      analyze adapt overcome

      2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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    • Posts: 15,172
      Ozzie_Isaac said:
      show previous quotes
      Kurobuta pork ribs are amazing!  Tiny, but amazing.  I like their pork chops more than most steaks.
      Oz, are you referencing the French cut? I love those rascals. Their ribs are great too.

      Ellijay GA with a Medium & MiniMax

      Well, I married me a wife, she's been trouble all my life,
      Run me out in the cold rain and snow
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    • Posts: 15,172
      bucky925 said:
      1/2 in steaks can be slow cooked, reversed seared and still be a delicious medium rare.  
      You can tell Bucky is back and feeling right again. 
      Ellijay GA with a Medium & MiniMax

      Well, I married me a wife, she's been trouble all my life,
      Run me out in the cold rain and snow
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    • Posts: 1,345
      GregW said:
      While I'm at it, Jim N Nicks is even worse.
      I had jim n nicks for lunch 😂
      LBGE
      AL
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    • Posts: 11,357
      edited October 2020
      Mustard as a binder. No thanks 
      "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

      Minnesota
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    • Posts: 1,430
      JohnInCarolina said:
      So the post in this thread that receives the most "disagrees" wins, right?
      I'm probably the best cook here.  😉
      Maryland, 1 LBGE
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    • Posts: 4,518
      JohnEggGio said:
      show previous quotes
      I'm probably the best cook here.  😉
      HeavyG is the KING!

      Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

      Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

      "If I wanted my balls washed, I'd go to the golf course!"
      Dennis - Austin,TX
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    • Posts: 19,133
      The Cen-Tex Smoker said:
      show previous quotes
      Sounds like a hell of a party though. 
      Depends on whether all were attached vs. detached at the time of stuffing. 



      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 15,563
      Is this still a bbq discussion?
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    • Posts: 23,161
      caliking said:
      show previous quotes
      Depends on whether all were attached vs. detached at the time of stuffing. 


      To-ma-to, to-MAH-to. 
      Keepin' It Weird in The ATX FBTX
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    • Posts: 20,889
      edited October 2020
      caliking said:
      show previous quotes
      Depends on whether all were attached vs. detached at the time of stuffing. 


      Anatomically speaking, those are all in very different parts of the body.

      Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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    • Posts: 6,481
      Legume said:
      Is this still a bbq discussion?
      Things go sideways quickly around here. And geez - it’s a Wednesday night...
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
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    • Posts: 33,600
      Wednesday is the new Friday.
      "I've made a note never to piss you two off." - Stike

      "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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