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allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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 Posted: Feb 05 2010 Post subject: |
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| DawgPhan wrote: | | The fallacy that you can taste it is simply that, what you taste is a poorly burning fire. But I knew last night when I saw the judge mention lighter fluid that the message board gang would be in a tisy about it... |
I agree with you, to an extent.
I think that lighter fluid, when used properly(i.e. you allow the coals to completely ash over before you start cooking), is darn near impossible to detect. I think when lighter fluid is not used properly, it is much easier to taste on the meat.
I've received a comment card from a judge(#5 I think it was, always the worst one  ) once that said my ribs tasted of lighter fluid, and I cook on a stickburner using 100% logs.
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DawgPhan
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Joined: 12 May 2005
Posts: 3444
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| Posted: Feb 06 2010 Post subject: |
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| allsmokenofire wrote: | | DawgPhan wrote: | | The fallacy that you can taste it is simply that, what you taste is a poorly burning fire. But I knew last night when I saw the judge mention lighter fluid that the message board gang would be in a tisy about it... |
I agree with you, to an extent.
I think that lighter fluid, when used properly(i.e. you allow the coals to completely ash over before you start cooking), is darn near impossible to detect. I think when lighter fluid is not used properly, it is much easier to taste on the meat.
I've received a comment card from a judge(#5 I think it was, always the worst one ) once that said my ribs tasted of lighter fluid, and I cook on a stickburner using 100% logs. |
100% if you are dumping it on and not letting things burn off or adding during cooking you are going to get that taste, but I do believe when used properly you can't taste it.
and Yes Judge 5 always sucks..but there is no way you could taste the residue of it being used in a previous cook unless the inside of that BGE was coated with it and then you would have to be able to smell it when you opened that cooker. |
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day_trippr
BBQ Super Pro
Joined: 08 May 2009
Posts: 3206
Location: Stow, MA
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| Posted: Feb 06 2010 Post subject: |
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Is this fire out of control yet?
My take: Kingsford "original" has dominated the American backyard for so long - for as long as I can remember it was the go-to "charcoal" for everyone I ever knew - that the flavor of burning naptha, coal tar oil, brown coal and sawdust is imprinted of the national memory in the Americas. Heck - it's almost unnatural not to be able to detect those notes in "bar-be-cue"!
But stop cooking with chemicals for awhile, and it'll smack you right in the mush if you use it again...
Cheers ( and Whooomph! )
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stetch
BBQ Pro
Joined: 31 Aug 2007
Posts: 781
Location: Bay area, California
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| Posted: Feb 06 2010 Post subject: |
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I only use lighter fluid when I'm camping and it has been raining and all the firewood is wet. So I really have little to no experience with it.
That said, I can hypothesize - if you sprayed the inside of an egg with lighter fluid, I'd imagine there can be some residual smell later on as only where the fire is will it burn off potentially. Some happy sprayer may get all up and down the walls, where it may not completely burn off. |
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DawgPhan
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Joined: 12 May 2005
Posts: 3444
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| Posted: Feb 06 2010 Post subject: |
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| day_trippr wrote: | Is this fire out of control yet?
My take: Kingsford "original" has dominated the American backyard for so long - for as long as I can remember it was the go-to "charcoal" for everyone I ever knew - that the flavor of burning naptha, coal tar oil, brown coal and sawdust is imprinted of the national memory in the Americas. Heck - it's almost unnatural not to be able to detect those notes in "bar-be-cue"!
But stop cooking with chemicals for awhile, and it'll smack you right in the mush if you use it again...
Cheers ( and Whooomph! ) |
yeah that's right...everyone in the country is wrong, but you...
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DawgPhan
BBQ Super Pro
Joined: 12 May 2005
Posts: 3444
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| Posted: Feb 06 2010 Post subject: |
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| stetch wrote: | I only use lighter fluid when I'm camping and it has been raining and all the firewood is wet. So I really have little to no experience with it.
That said, I can hypothesize - if you sprayed the inside of an egg with lighter fluid, I'd imagine there can be some residual smell later on as only where the fire is will it burn off potentially. Some happy sprayer may get all up and down the walls, where it may not completely burn off. |
and you think that leeanne wouldnt have noticed the smell if it was like that?
you guys are reaching to try and use this episode to support your crazy anti-kingsford ideals..when clearly the episode illustrates that trained judges who want to look for the taste of light fluid can't accurately pick out the food cooked with lighter fluid in a blind test. They wanted to taste it and couldn't pick it out. I mean myron committed the mortal sin of green wood, lighter fluid, and blue bag kingsford, and they didn't pick up on it...they did taste it on the food cooked with lump and lit with a chimney. Just admit that you dont have any clue what you are talking about and are simply looking to bash the way someone else cooks. Clearly you can't taste the difference when it is used properly and there is a mountain of empirical evidence to support that fact.
I just dont get the need to bash the way other folks want to cook. No one is bashing using lump or chimneys. I would say that it is probably the preferred fuel and lighting method for most serious cooks. But for the cooks that do use it successfully cooking at a level that most of you have never cooked at you feel the need to endlessly bash it.
But I know I wont convince the bulk of you to stop being haters....so get you a big ole jug of haterade and hate on. |
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killin time ff
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Joined: 30 Jan 2010
Posts: 39
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| Posted: Feb 06 2010 Post subject: |
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HAHA I use nothing but gasoline with a little bt of number 2 fuel oil on fresh cut pine wood........ and it taste great hahhahaha .....
by the way HI all been lurking for a bit and this looked like a great time to say hi
HI |
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Feb 06 2010 Post subject: |
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| DawgPhan wrote: | | Clearly you can't taste the difference when it is used properly and there is a mountain of empirical evidence to support that fact. |
The bold part is correct and I'm sure there are lots of good cooks that do use it properly...in the same breath I know that there are also lots of not so good cooks, that don't use it properly!
I have tasted it on BBQ at competitions in different category's, the only one I can't really say I've tasted it on is brisket!
Now perhaps that means it wasn't used properly! 
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CrazyChef
Site Admin
Joined: 12 Jul 2007
Posts: 1760
Location: Worcester, MA
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| Posted: Feb 06 2010 Post subject: |
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When I had my BBQ biz, I used a 55 gallon drum converted into a grill for burgers and such. I used Kingsford and lighter fluid. Now remember, the place was open for business for 10-12 hours a day. I would light the coals and let then ash over, then top off with more Kingsford every hour or so. The fluid got completely burned off. For normal grilling, I use lump and a chimney.
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DawgPhan
BBQ Super Pro
Joined: 12 May 2005
Posts: 3444
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| Posted: Feb 06 2010 Post subject: |
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| SoEzzy wrote: | | DawgPhan wrote: | | Clearly you can't taste the difference when it is used properly and there is a mountain of empirical evidence to support that fact. |
The bold part is correct and I'm sure there are lots of good cooks that do use it properly...in the same breath I know that there are also lots of not so good cooks, that don't use it properly!
I have tasted it on BBQ at competitions in different category's, the only one I can't really say I've tasted it on is brisket!
Now perhaps that means it wasn't used properly! |
exactly...if you dont use it right, it aint going to taste good, but that is true of all the smoking fuels...if you dont use lump correctly you are going to get that numbing taste on your food... |
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