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Squogs!!

HeavyGHeavyG Posts: 5,276
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?



Camped out in the (757/804)
«1

Comments

  • BotchBotch Posts: 6,684
    :lol:
    Do they come in "center cut"?   =)  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Markarm4119Markarm4119 Posts: 345
    Wonder how many idiots will buy them ?
    LBGE, and just enough knowledge and gadgets to be dangerous .
    Buford,Ga.
  • JohnInCarolinaJohnInCarolina Posts: 12,299
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

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


  • Mattman3969Mattman3969 Posts: 8,243
    Please give your review once you’ve burned them.  

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • baychillabaychilla Posts: 387
    Do they also sell gluten free water?
    Near San Francisco in California
  • thetrimthetrim Posts: 6,484
    If they were pressure treated pine, I'd buy and cook with them right away!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • Ozzie_IsaacOzzie_Isaac Posts: 9,035
    edited March 9
    Squogs! Pure genius.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • LegumeLegume Posts: 8,583
    Why not just make giant sized pellets 
    Austin, TX
  • baychillabaychilla Posts: 387
    Those will be introduced as soon as they make a giant sized pellet grill to burn them.
    Near San Francisco in California
  • SpaightlabsSpaightlabs Posts: 1,971
    edited March 9
    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.

  • fishlessmanfishlessman Posts: 23,472
    the hand hewn ones smoke better
  • LegumeLegume Posts: 8,583
    the hand hewn ones smoke better
    It’s the nooks and crannies.
    Austin, TX
  • FoghornFoghorn Posts: 6,718
    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.  

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • LegumeLegume Posts: 8,583
    @Foghorn that level of obsession couldn’t be further away from my idea of fun.  I would probably lose, a lot.
    Austin, TX
  • JohnInCarolinaJohnInCarolina Posts: 12,299
    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.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

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


  • GATravellerGATraveller Posts: 5,796
    I just don't get the obsession.  I want food made with passion that tastes good.  That makes me happy.  To each his own. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 18,014
    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. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • ColtsFanColtsFan Posts: 2,114
    Double You Tee F
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • FoghornFoghorn Posts: 6,718
    @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.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • calikingcaliking Posts: 11,458
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • GATravellerGATraveller Posts: 5,796
    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. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • baychillabaychilla Posts: 387
    Legume 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?
    Near San Francisco in California
  • 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
    South of Columbus, Ohio.
  • pgprescottpgprescott Posts: 10,813
    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. 
  • bgebrentbgebrent Posts: 16,979
    00 flour is a game changer.
    Sandy Springs & Dawsonville Ga
  • jdkeithbgejdkeithbge Posts: 290
    My round firewood is constantly rolling away from me.  This solves that problem.
    XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
  • YukonRonYukonRon Posts: 12,933
    My round firewood is constantly rolling away from me.  This solves that problem.
    Or just move to flat land.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 12,933
    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.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • pgprescottpgprescott Posts: 10,813
    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!
  • YukonRonYukonRon Posts: 12,933
    edited March 10
    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.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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