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Learned things from a BBQ competition team, applied them to my ribs & chicken (long, few pics)

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Comments

  • caliking
    caliking Posts: 19,780
    Foghorn said:
    Thanks @R2Egg2Q and @caliking.   I've always really like ribs with just some rub.  But when you discover something that will get your wife to eat something she wouldn't previously eat, I think you've found you're new "normal".  So I'm probably going to go with this technique until further notice.

    That's a sound strategy. Happy wife= happy life.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Foghorn
    Foghorn Posts: 10,227
    caliking said:
    Foghorn said:
    Thanks @R2Egg2Q and @caliking.   I've always really like ribs with just some rub.  But when you discover something that will get your wife to eat something she wouldn't previously eat, I think you've found you're new "normal".  So I'm probably going to go with this technique until further notice.

    That's a sound strategy. Happy wife= happy life.
    It seems to be working so far.   :)

    Although, as you know she's not thrilled about the whole gentleman pig farmer thing we've got going on.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Foghorn
    Foghorn Posts: 10,227
    caliking said:
    Foghorn said:
    Thanks @R2Egg2Q and @caliking.   I've always really like ribs with just some rub.  But when you discover something that will get your wife to eat something she wouldn't previously eat, I think you've found you're new "normal".  So I'm probably going to go with this technique until further notice.

    That's a sound strategy. Happy wife= happy life.
    It seems to be working so far.   :)

    Although, as you know she's not thrilled about the whole gentleman pig farmer thing we've got going on.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • 20stone
    20stone Posts: 1,961
    Foghorn said:
    It seems to be working so far.   :) 

    Although, as you know she's not thrilled about the whole gentleman pig farmer thing we've got going on.
    It sounds like she may be conflicted when confronted with a rack of ribs done your new way with "Eenie" written on the package.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Foghorn said:
    @Eggcelsior, that cool and I'd definitely try some if I could get my hands on it.  

    Have you tried their Victor - or Victoria?  They sound interesting but I've never found them anywhere I've been.
    Just Victoria. I'm always on the lookout 
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  • Foghorn
    Foghorn Posts: 10,227
    Eggcelsior said:
    Foghorn said:
    @Eggcelsior, that cool and I'd definitely try some if I could get my hands on it.  

    Have you tried their Victor - or Victoria?  They sound interesting but I've never found them anywhere I've been.
    Just Victoria. I'm always on the lookout 
    Are you going to Brisket Camp this year?  We might be able to work out a beer exchange. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Foghorn
    Foghorn Posts: 10,227
    edited October 2017
    20stone said:
    Foghorn said:
    It seems to be working so far.   :) 

    Although, as you know she's not thrilled about the whole gentleman pig farmer thing we've got going on.
    It sounds like she may be conflicted when confronted with a rack of ribs done your new way with "Eenie" written on the package.
    @20stone, that’s funny right there. “Conflicted” would be a step up from where I think we are on this. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Foghorn said:
    Eggcelsior said:
    Foghorn said:
    @Eggcelsior, that cool and I'd definitely try some if I could get my hands on it.  

    Have you tried their Victor - or Victoria?  They sound interesting but I've never found them anywhere I've been.
    Just Victoria. I'm always on the lookout 
    Are you going to Brisket Camp this year?  We might be able to work out a beer exchange. 
    Sure am! 
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  • 20stone
    20stone Posts: 1,961
    Foghorn said:
    20stone said:
    Foghorn said:
    It seems to be working so far.   :) 

    Although, as you know she's not thrilled about the whole gentleman pig farmer thing we've got going on.
    It sounds like she may be conflicted when confronted with a rack of ribs done your new way with "Eenie" written on the package.
    @20stone, that’s funny right there. “Conflicted” would be a step up from where I think we are on this. 
    So, you're saying we shouldn't put a picture on the package?
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Foghorn
    Foghorn Posts: 10,227
    Eggcelsior said:
    Foghorn said:
    Eggcelsior said:
    I Foghorn said:
    @Eggcelsior, that cool and I'd definitely try some if I could get my hands on it.  

    Have you tried their Victor - or Victoria?  They sound interesting but I've never found them anywhere I've been.
    Just Victoria. I'm always on the lookout 
    Are you going to Brisket Camp this year?  We might be able to work out a beer exchange. 
    Sure am! 
    I can’t make it, but I’ll be there visiting my son a few days before.  I can bring some Texas beer.  If you like Allagash you’ll probably like Real Ale. And Adelberts.  If you can bring some Allagash (Curieaux is my favorite but if there are other interesting options I’m open) we can make this work. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    I'll look around and see what I can do.
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  • Canugghead
    Canugghead Posts: 13,718
    Thanks for sharing and the great detailed write up. Does the baking soda help crisp up the chicken skin? When I do 3-2-1 BB I foil with honey, brown sugar and AJ, end product never too sweet.
    canuckland
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  • The_Stache
    The_Stache Posts: 1,153
    buzd504 said:
    If a saison yeast is different from an ale yeast, why do they call saisons "ales".  Is it because they both bottom ferment?  That's always seemed sloppy to me.
    Saison yeast is designed to handle higher %ABV and tends to ferment a bit slower that "ale" yeast... Technically, most of the craft brews use ale yeast of one type or another...

    I've done ales with Saison yeast and they tend to be a little different aromatically (esters). 
    Kirkland, TN
    2 LBGE, 1 MM


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  • The_Stache
    The_Stache Posts: 1,153
    @Foghorn thanks so much for your time and effort to get this post together... lots of interesting tidbits here.
    Kirkland, TN
    2 LBGE, 1 MM


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  • Foghorn
    Foghorn Posts: 10,227
    @Canugghead, thanks for the kind comment.  Yes, the baking soda helps crisp up the skin.  The other option is corn starch - which I like on chicken wings because you don't have to remove it.  It actually crisps up and soaks up sauce.  My wife, however, sees is as almost like a batter - which doesn't go on her low carb diet.

    @The_Stache, thanks for the kind comments.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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