On 6-May-2007, VegA > wrote:
> On Sun, 06 May 2007 03:09:06 GMT, "Edwin Pawlowski"
> >
> wrote:
>
> >
> >"VegA" > wrote in message
> >>
> >> My sister in law and her husband both know good food
> >> and fine dining
> >> "because they eat at great resturants" almost every
> >> night.
> >
> >You mean like Applebee's and Arby's?
>
> Applebees for sure! And TGI Friday, and well, you get it!
>
> >
> >
> >> Back to the "real pulled BBQ pork".
> >
> >>
> >> If you ain't gonna take the time to at least TRY to
> >> cue. Don't call it
> >> cue.
> >
> >Tell her to try Kraft sauce instead.
>
> I make my own. Well, that isn't fair. It's a K.C.
> Masterpiece clone.
> Less sweet with a lil kick. I also smoke it with the meat.
> We love it
> here at home.
>
> >
> >Great story. That saddest part is that it is true and
> >happens every day
> >across America.
>
> Yea. A bit insulting too.
>
> Reading the BBQ FAQ, I agree that cue people tend to be
> people that
> started out as good kitchen cooks. The problem is, IMHO,
> most people
> today do not COOK! Don't know how. Never learned. Too
> lazy, too busy,
> too what ever.
>
> Stuff is frozen, precut, preheated, preformed, slightly
> seasoned,
> preserved, canned, flash frozen......
>
> Arrrggg! LOL 
>
> If you won't take the time to trim a roast, peal or scrub
> carrots, cut
> potatos, etc., you sure as hell won't make the effort to
> cue.
>
> I make great cue. Who says so? Me!
>
> Well, so does anyone who has ever tasted it.
>
> But I ruined alot of cue learning.
>
> Kinginshit with liquid starter in a webber. Chicken, dry,
> skin on,
> liquid ox hot (almost) over direct heat, cover off.
>
> You know, like my dad still does it!
>
> Started thinkin I could cue at about 17 years old. Hell, I
> didn't know
> that what I was doing was grillin. Well, burning anyway.
>
> I'm 47 now. I woke up after having REAL cue at about 30.
>
> Been working on it ever since. It never ends.
>
> Aside from the taste, something I really love about cue is
> that it
> never ends. There are always new things to try. Cue is the
> best! And
> it can ALWAYS be BETTER! ALWAYS!
>
> Over all I guess it's kinda sad.
>
> Most people will never know real cue.
Well said VegA. For a minute or two I thought you was
talking
about me.
I started grilling in my mid 20's. Cooked a lot of chicken
and
rib steaks while stationed in San Antonio in the 60's. Got
an
honest to God smoker sometime in the 80's. Still have it.
Cooked in it a couple of times, but had no idea I was trying
to make 'Q'. I can't even remember what came out of it. I
finally got on to the subject of real 'Q' in my mid 60's
because
of AFB. Used the gas fired bullet a couple of times and
then
got my current NB Silver smoker in may of 2003. Along the
way, I forgot and then finally reinvented the concept of
"Master
The Basics Before Moving On". Four years later, I'm still
working on the basics. Simplistically that means don't
experiment with anything. Emphasis on "Don't Experiment".
Grab on to a basic concept and keep at it until you can
repeat it time after time. I run just one charcoal fired
pit.
I use cajun rub on pork and beef and old bay on birds.
Birds can be whole or spatchcocked. It ain't done 'til
it's done. Peeking isn't cooking. Playing with your food
is making it dry.
Cook every weekend and when you can reproduce your
desired product several times in a row, then maybe
you can risk changing something.
If I didn't make myself clear, I'm sure that Ed P or Big
Jim, or TFM® or MCRC or somebody else that actually
knows how to cook will enlighten you. Always remember,
there's a hell of a lot more ways to mess it up then there
is to do it right. Don't complicate your life by competing
with the Pro's before you have even reached mediocrity
--
Brick(Youth is wasted on young people)