Let's try to remember why we're here.

[bbqbrett]

I rarely post pictures. Usually I just get busy and forget to take them. Maybe helping out other peoples health\well being will help me to remember. I can't imagine how bad that must have been. Hope you never have that problem again.

 

[gary s]

I have gotten lazy, since I can take pictures from my phone, which takes OK pics I quit taking them with my Canon Digital which takes much better pics

Gary

 

[sqwib]

 
I have gotten lazy, since I can take pictures from my phone, which takes OK pics I quit taking them with my Canon Digital which takes much better pics

Gary

I do the same thing with my " Boring" cooks, but always reach for the Canon for serious stuff.

Case in point, I tossed these together to Schwenk for the Scouts Saturday Night.

Chicken, Ham, Bacon, glazed with roasted Pineapple, Mango, Habanero Sauce and topped with Grilled Pineapple and Brown Sugar. These will be cooked over Maple and Oak with some Drumsticks in light soy, glazed with Barbecue sauce.

2015-04-16 20.27.03.jpg

• sqwib
• Apr 17, 2015

 

[gary s]

Nice Looking Roll Ups  I know those will be good. Yeah I need to leave the Canon out or get a better Phone/Camera I think August is when my contract runs out So I will up grade then, I'm a Motorola and Android guy So I'll see what's the latest then.

Gary

 

[Rafter H BBQ]

I don't per say have a strong opinion either way, I see both sides & yep, I've been guilty of just throwing up a couple pics as Md said... But this is just my opinion as in general I try to post a fair amount of pics & info with my threads... Maybe sometimes too much, maybe sometimes too little ! I try to keep a happy medium & be as specific as possible but I know I miss somethin here & there ! I would hope my threads if anyone looked would be helpful if someone wanted to use them.... But I don't think they would be of benefit to most as there's other members on here with great tutorials ! Just my 2 cents !

 

[kapdon]

I for one couldn't disagree that I would like to see more methods posted. I have been guilty of the "look what I did" post a time or two, mostly because the forums are growing stale with "The Method." A standard has already began to be set in place here. Much like a video game where people create characters, one person dominates the game and everyone else copies that person and soon the entire game is filled with the same character. It is almost the same here. When someone posts pictures of brisket it is assumed they brought the meat to 190-200 IT when it is possible to have it plenty done and tender at lower temps. When we see ribs we assume they used the 2-2-1 method.
We see some who struggle using these standard methods and we tell them they must be doing something wrong instead of having them try a different method that might work for them.
I would love to see different methods being posted and shared. However, I wouldn't criticize anyone posting there bragging rights either.

 

[demosthenes9]

I for one couldn't disagree that I would like to see more methods posted. I have been guilty of the "look what I did" post a time or two, mostly because the forums are growing stale with "The Method." A standard has already began to be set in place here. Much like a video game where people create characters, one person dominates the game and everyone else copies that person and soon the entire game is filled with the same character. It is almost the same here. When someone posts pictures of brisket it is assumed they brought the meat to 190-200 IT when it is possible to have it plenty done and tender at lower temps. When we see ribs we assume they used the 2-2-1 method.
We see some who struggle using these standard methods and we tell them they must be doing something wrong instead of having them try a different method that might work for them.
I would love to see different methods being posted and shared. However, I wouldn't criticize anyone posting there bragging rights either.

I'd have to disagree with you here kapdon as that has not been what I have seen, even as of late.   In brisket threads, the one "theme" if you will, is that one shouldn't pull brisket based on temp, but rather, when it passes the probe test.  Many different people go the lengths to point out that a brisket could be done at 190, or 195, or 200, or 205, or 210 or even higher.   I'll often point out that it's possible for a brisket to be done at 180 degrees or less, but it takes a very long time.    Some will advise the use of foil, others will say just let it cook.  Some will suggest a chamber temp of 225, while others might range upwards of 300 or more. 

 

[padronman]

I for one couldn't disagree that I would like to see more methods posted. I have been guilty of the "look what I did" post a time or two, mostly because the forums are growing stale with "The Method." A standard has already began to be set in place here. Much like a video game where people create characters, one person dominates the game and everyone else copies that person and soon the entire game is filled with the same character. It is almost the same here. When someone posts pictures of brisket it is assumed they brought the meat to 190-200 IT when it is possible to have it plenty done and tender at lower temps. When we see ribs we assume they used the 2-2-1 method.
We see some who struggle using these standard methods and we tell them they must be doing something wrong instead of having them try a different method that might work for them.
I would love to see different methods being posted and shared. However, I wouldn't criticize anyone posting there bragging rights either.

I respectfully disagree as well.   Most people try their hand at methods that are posted (it's what newbies do) and then find what suits their tastes.   If someone tells me they foiled but their ribs were mushy and not to their taste I will suggest not foiling and then they can see if they like.  I don't post a whole dissertation on my "methods" but do provide some info such as temp, time and IT.  I also try and include what rub I made and such.  I then am willing to answer any and all questions pertaining to more detailed info if needed. 

We all have our fav "methods" and what works for us.  We share those.  It's up to the members to try out the different ones and decide what they like. 

Scott

 

[sqwib]

 
I'd have to disagree with you here kapdon as that has not been what I have seen, even as of late.   In brisket threads, the one "theme" if you will, is that one shouldn't pull brisket based on temp, but rather, when it passes the probe test.  Many different people go the lengths to point out that a brisket could be done at 190, or 195, or 200, or 205, or 210 or even higher.   I'll often point out that it's possible for a brisket to be done at 180 degrees or less, but it takes a very long time.    Some will advise the use of foil, others will say just let it cook.  Some will suggest a chamber temp of 225, while others might range upwards of 300 or more. 

 
I respectfully disagree as well.   Most people try their hand at methods that are posted (it's what newbies do) and then find what suits their tastes.   If someone tells me they foiled but their ribs were mushy and not to their taste I will suggest not foiling and then they can see if they like.  I don't post a whole dissertation on my "methods" but do provide some info such as temp, time and IT.  I also try and include what rub I made and such.  I then am willing to answer any and all questions pertaining to more detailed info if needed. 

We all have our fav "methods" and what works for us.  We share those.  It's up to the members to try out the different ones and decide what they like. 

Scott

@ Kapdon

I'm with these guys and I gotta say that when I read Much like a video game where people create characters, one person dominates the game and everyone else copies that person and soon the entire game is filled with the same character. I was saddened that someone would feel that way on this forum.

Sure there are some folks that have methods that have been adopted by many and its great for newbies to try a tried and true technique, But I gotta say most folks that posts a tried a true technique will always follow up with a statement like, "once you are comfortable tweak it to your preference".

growing stale with "The Method.", I hope this is not the thoughts of our newer members, many that know me on this forum know that I have some "think outside the box recipes" You can look at my Cooks Page in my signature to see what I mean. There are many folks on here that tweak and try new methods constantly.

If you look at some of my posts, you will see I experiment and tweak constantly. One example is Fast and Hot ribs at 550°, most folks on here would never even try ribs at such a high heat. Another is My Macaroni and cheese, quick story... a recipe was posted and almost everyone followed tat recipe to the letter as well as me... I did not like the recipe at all so I spent weeks working on SQWIBS Macaroni and Cheese, is it fort everybody? NO but it evolved from someones posted recipe that I did not care for.

I do however notice that when I start a thread if it isn't a pork butt, brisket, ribs or pork shoulder related, the views are very minimal and the replies even less, from newer members.

I can be working on a recipe for many months and have a great tutorial, with a ton of photos and get less views than if I put up a thread saying Ribs and Pulled Pork with 2 pictures.

Two examples (one fictional)

• Baby Back Ribs, Pulled pork smoke with apple wood.
• Sqwibs Lua Pork Shots
• Schwenked Chicken and Pineapple ( I will post this later)

Most views will be for #1

Most of the views from example #2 will be with less newbies viewing that thread but have more replies from some of the older heads.

Example #3 would disappear quite quickly and most replies would be from older heads like me.

BTW this is not a complaint but rather an observation and this is my opinion only I am not speaking as a group.

Would I change a thing, absolutely NOT, I think the versatility of this forum is what makes it strong, we all have our opinions, I just hope you can see this forum for what it really is and as many of us have come to see it.

 

[Bearcarver]

 
@ Kapdon

I'm with these guys and I gotta say that when I read Much like a video game where people create characters, one person dominates the game and everyone else copies that person and soon the entire game is filled with the same character. I was saddened that someone would feel that way on this forum.

Sure there are some folks that have methods that have been adopted by many and its great for newbies to try a tried and true technique, But I gotta say most folks that posts a tried a true technique will always follow up with a statement like, "once you are comfortable tweak it to your preference".

growing stale with "The Method.", I hope this is not the thoughts of our newer members, many that know me on this forum know that I have some "think outside the box recipes" You can look at my Cooks Page in my signature to see what I mean. There are many folks on here that tweak and try new methods constantly.

If you look at some of my posts, you will see I experiment and tweak constantly. One example is Fast and Hot ribs at 550°, most folks on here would never even try ribs at such a high heat. Another is My Macaroni and cheese, quick story... a recipe was posted and almost everyone followed tat recipe to the letter as well as me... I did not like the recipe at all so I spent weeks working on SQWIBS Macaroni and Cheese, is it fort everybody? NO but it evolved from someones posted recipe that I did not care for.

I do however notice that when I start a thread if it isn't a pork butt, brisket, ribs or pork shoulder related, the views are very minimal and the replies even less, from newer members.

I can be working on a recipe for many months and have a great tutorial, with a ton of photos and get less views than if I put up a thread saying Ribs and Pulled Pork with 2 pictures.

Two examples (one fictional)

• Baby Back Ribs, Pulled pork smoke with apple wood.
• Sqwibs Lua Pork Shots
• Schwenked Chicken and Pineapple ( I will post this later)

Most views will be for #1

Most of the views from example #2 will be with less newbies viewing that thread but have more replies from some of the older heads.

Example #3 would disappear quite quickly and most replies would be from older heads like me.

BTW this is not a complaint but rather an observation and this is my opinion only I am not speaking as a group.

Would I change a thing, absolutely NOT, I think the versatility of this forum is what makes it strong, we all have our opinions, I just hope you can see this forum for what it really is and as many of us have come to see it.

Exactly: My Step by Step Index says "my way is not the only way", and many of my Smokes say that. Most guys make changes, but usually after the first time. Some don't make changes on certain things, like Dried Beef, because like me they feel it can't get any better, and still be like the Dried Beef they used to buy & eat.

A good example is one of my Prize Students---"Disco"----He changes everything, and when I get around to it, I'll be trying some of the things he has done with them.

My Step by Steps are there mostly to give guys the confidence to get started or try something they would otherwise be afraid to try, because they aren't sure of this or that. Changes at a later date are expected & encouraged.

I also field any questions asked on the forum, and as many of you know any question that comes to me by PM.

I like to answer questions, if I can, because after all of them are answered, I usually go to the "Unanswered" list, and scroll down it, looking for any answers I know. If it's questions about "Smoker Builds", Stick burners, Gas smokers, and a few other things, I go right by, because I have no idea.

If somebody asks me a question by PM that I can't answer, I'll refer them to somebody who does know, or I'll search it myself.

BTW SQWIB: Many of us don't try your 550° Method, because our Smokers max out at 275°.

Bear