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Share Your Unpopular Barbecue Opinion

12467…15

Comments

  • sumoconnell
    sumoconnell Posts: 1,932
    Foghorn said:
    When cooked properly, the meat of the flat of a brisket tastes better than the point.  If it doesn't, you didn't cook it right.

    oof - I got punched in the gut on this one!  Good call, ouch, but good call.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • SciAggie
    SciAggie Posts: 6,481
    @sumoconnell I know, right. Some of these comments make you want to argue and then you remember - that's the point - it's an unpopular opinion, lol.
    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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  • cookingdude555
    cookingdude555 Posts: 3,196
    Ketchup sucks. So does mustard. 
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  • fishlessman
    fishlessman Posts: 34,597
    the smoke doesnt add flavor once the meat reaches 140 degrees.  thats the one i see most often on this forum
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Battleborn
    Battleborn Posts: 3,697
    Smashburgers kinda suck.
    Las Vegas, NV


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  • xfire_ATX
    xfire_ATX Posts: 1,184
    U_tarded said:
    Rudy’s bbq chain in Texas is delicious.
    I wouldnt go as far as delicious but I would say its always at minimum an A- which is more than I can say for other famous places in the ATX.  Ive had awful Q at all the top names- generally brisket.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • Canugghead
    Canugghead Posts: 13,719
    Instapot cooks better brisket than egg.
    canuckland
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  • xfire_ATX
    xfire_ATX Posts: 1,184
    Low and Slow is the way to cook...... PP, Brisket, Chicken.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • fishlessman
    fishlessman Posts: 34,597
    sobriety and the backyard barbecue
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    FTC is not a necessary step and doesn't make anything better. It is a great option to have for holding meat when needed for timing (e.g. the butt/brisket finished at 1 PM and dinner is at 6 PM). If the butt/brisket is finished and you are ready to eat, then set it on the counter uncovered for 20 minutes and pull or slice it. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • lkapigian
    lkapigian Posts: 11,549
    Not nearly enough post their failed cooks 
    Visalia, Ca @lkapigian
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  • dmchicago
    dmchicago Posts: 4,519
    Used Eggs make great bidets.
    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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  • SonVolt
    SonVolt Posts: 3,316
    lkapigian said:
    Not nearly enough post their failed cooks 

    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • HeavyG
    HeavyG Posts: 10,380

    KJ's are better than BGE's.


    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    To be clear the unpopular opinion here is supposed to be one that you actually hold.  Not one you think other people hold that you don’t like.

    It’s your opinion, and you’re pretty sure most here would disagree with it, because you think it’s unpopular.  That’s the idea.

    Most of the posts so far seem to get this.  But some of you... some of you maybe need to put the peace pipe away before you post.
    "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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  • SciAggie
    SciAggie Posts: 6,481
    okay... Now I see the rubric...
    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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  • SGH
    SGH Posts: 28,989
    edited October 2020
    Miracle Whip is better than Mayonnaise. 























    For certain sex acts  =)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    JohnInCarolina said:
    To be clear the unpopular opinion here is supposed to be one that you actually hold.  
    I had it backwards.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • caliking
    caliking Posts: 19,780
    Scales are overrated.

    #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
    "Chili" with beans isn't really chili.

    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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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    Chili is just glorified dip.  
    "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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  • SGH
    SGH Posts: 28,989
    Chili without beans is just a turd colorant. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Foghorn
    Foghorn Posts: 10,227
    caliking said:
    Scales are overrated.
    Yeah.  I thought about putting that in just to get on some people's nerves - but - from the beginning - I understood that we should only post opinions that we actually hold.  So, I left if for you to express the minority opinion on this topic...

    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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  • frazzdaddy
    frazzdaddy Posts: 2,617
    I'mn confused
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
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  • GregW
    GregW Posts: 2,678
    Gulfcoastguy said:
    Pellet poopers are cheating.
    I agree
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  • Foghorn
    Foghorn Posts: 10,227
    SciAggie said:
    Foghorn said:
    When cooking brisket on the Big Green Egg, in order to cook it optimally it is important to block the rising heat really really well - on multiple levels - so that no heat rises onto the meat.  The heat has to go up the sides of the egg around the meat to the dome.  This makes the dome air hotter than the air below the brisket.  Once this is accomplished, you can cook the brisket with the FAT SIDE UP - the way it is meant to be cooked.
    I am completely impressed by the amount of underlying thought that went into this comment. It was also clearly written. 

    1) Thank you for noticing.  Writing medical research manuscripts and textbooks forces one to be precise in language.

    2) I merged what I have learned here with the Harvard brisket cooker project to come up with my thoughts on this.
    https://www.wired.com/2015/07/high-tech-bbq/#:~:text=The Harvard BBQ team spent,he is of his students.

    3) To my knowledge, not a single egghead has ever adopted this view or technique even though I have mentioned it dozens of times here.

    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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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    Foghorn said:
    SciAggie said:
    Foghorn said:
    When cooking brisket on the Big Green Egg, in order to cook it optimally it is important to block the rising heat really really well - on multiple levels - so that no heat rises onto the meat.  The heat has to go up the sides of the egg around the meat to the dome.  This makes the dome air hotter than the air below the brisket.  Once this is accomplished, you can cook the brisket with the FAT SIDE UP - the way it is meant to be cooked.
    I am completely impressed by the amount of underlying thought that went into this comment. It was also clearly written. 

    1) Thank you for noticing.  Writing medical research manuscripts and textbooks forces one to be precise in language.

    2) I merged what I have learned here with the Harvard brisket cooker project to come up with my thoughts on this.
    https://www.wired.com/2015/07/high-tech-bbq/#:~:text=The Harvard BBQ team spent,he is of his students.

    3) To my knowledge, not a single egghead has ever adopted this view or technique even though I have mentioned it dozens of times here.
    Does that include yourself?
    "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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  • Foghorn
    Foghorn Posts: 10,227
    JohnInCarolina said:
    Foghorn said:
    SciAggie said:
    Foghorn said:
    When cooking brisket on the Big Green Egg, in order to cook it optimally it is important to block the rising heat really really well - on multiple levels - so that no heat rises onto the meat.  The heat has to go up the sides of the egg around the meat to the dome.  This makes the dome air hotter than the air below the brisket.  Once this is accomplished, you can cook the brisket with the FAT SIDE UP - the way it is meant to be cooked.
    I am completely impressed by the amount of underlying thought that went into this comment. It was also clearly written. 

    1) Thank you for noticing.  Writing medical research manuscripts and textbooks forces one to be precise in language.

    2) I merged what I have learned here with the Harvard brisket cooker project to come up with my thoughts on this.
    https://www.wired.com/2015/07/high-tech-bbq/#:~:text=The Harvard BBQ team spent,he is of his students.

    3) To my knowledge, not a single egghead has ever adopted this view or technique even though I have mentioned it dozens of times here.
    Does that include yourself?
    No. I do it.

    I guess I still have some work to do on my writing clarity - especially for those who intend to intentionally misinterpret.

    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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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    Foghorn said:
    JohnInCarolina said:
    Foghorn said:
    SciAggie said:
    Foghorn said:
    When cooking brisket on the Big Green Egg, in order to cook it optimally it is important to block the rising heat really really well - on multiple levels - so that no heat rises onto the meat.  The heat has to go up the sides of the egg around the meat to the dome.  This makes the dome air hotter than the air below the brisket.  Once this is accomplished, you can cook the brisket with the FAT SIDE UP - the way it is meant to be cooked.
    I am completely impressed by the amount of underlying thought that went into this comment. It was also clearly written. 

    1) Thank you for noticing.  Writing medical research manuscripts and textbooks forces one to be precise in language.

    2) I merged what I have learned here with the Harvard brisket cooker project to come up with my thoughts on this.
    https://www.wired.com/2015/07/high-tech-bbq/#:~:text=The Harvard BBQ team spent,he is of his students.

    3) To my knowledge, not a single egghead has ever adopted this view or technique even though I have mentioned it dozens of times here.
    Does that include yourself?
    No. I do it.

    I guess I still have some work to do on my writing clarity - especially for those who intend to intentionally misinterpret.
    LOL.  I think the lack of precision is what did you in on that one, not the clarity.

    I am actually genuinely curious however as to what your setup looked like for this, and that's why I asked.  Well, in addition to wanting to poke the bear.  
    "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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