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What's your biggest BBQ challenge?

 
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chrissanders88



Joined: 08 Jan 2013
Posts: 4
Location: Gainesville, GA

PostPosted: Sun Mar 06 16 9:21 am    Post subject: What's your biggest BBQ challenge? Reply with quote

Hey Folks,

I've been smoking meat for about 15 years since I was a teenager in Kentucky. At this point, I'm pretty sure that if you cut me BBQ sauce would start bleeding out of my veins. I won't say what kind as to avoid that discussion Smile

I'm curious for those of you on the ring, what about BBQ do you find the hardest? Where do you get the biggest challenge? I'm curious for both pros and folks who are new to the craft.

I'm especially interested in hearing from new folks who are just getting started -- what has been the hardest thing about starting out?
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chrissanders88



Joined: 08 Jan 2013
Posts: 4
Location: Gainesville, GA

PostPosted: Sun Mar 06 16 9:24 am    Post subject: Reply with quote

I'll say that from my end as someone who has been doing it a while, it's finding a balance between producing a great product and optimizing my time. I want to get good sleep and produce great BBQ, which is pretty hard to do sometimes.

Another thing that I spend a lot of time thinking about is pit design. I like my pit but I'm always curious about things I could do to improve it. I spend a lot of time talking to other folks about theirs and trying to learn the subtle parts of design that make one pit better than others. For instance, the pros/cons of a metal vs. stone pit.

Lastly, cooking at scale. Figuring our amounts per person can sometimes be a challenge.
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Pete Mazz
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Joined: 01 Jun 2015
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PostPosted: Sun Mar 06 16 5:54 pm    Post subject: Reply with quote

Timing was probably the biggest hurdle for me. Getting all the big cuts on and cooked and when to add the smaller stuff and do sides and have everything done before folks passed out from hunger. Very Happy
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nksdad2007
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PostPosted: Sun Mar 06 16 6:47 pm    Post subject: Reply with quote

My problem is finding the time. Always seems to be something going on that makes it tough. I need to do better at just making the time and sticking to it.
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k.a.m.
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PostPosted: Sun Mar 06 16 9:20 pm    Post subject: Reply with quote

Our biggest challenge is finding decent meat at an affordable price.
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Jim38344
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Joined: 04 Feb 2012
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Location: TN now. Back in TEXAS soon.

PostPosted: Sun Mar 06 16 10:10 pm    Post subject: Reply with quote

I second that emotion, KAM. Pretty hard to swallow the prospect of paying $5 or $6 a pound for a select packer brisket.

Another problem around here is FINDING a brisket, any grade or any price.
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Smokin Mike
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PostPosted: Sun Mar 06 16 10:35 pm    Post subject: Reply with quote

Finding a pork rub that suited my taste was my challenge. It took several years of trying this and trying that until I came up with the right blend.
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yukoff
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Location: Newcastle, WA

PostPosted: Sun Mar 06 16 11:35 pm    Post subject: Reply with quote

Eating healthy is my biggest challenge! All that fatty beef and pork, and sugary sauces can take a toll ...
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Jim38344
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Location: TN now. Back in TEXAS soon.

PostPosted: Mon Mar 07 16 12:25 am    Post subject: Reply with quote

The fat on a brisket is good for you. Got a lot of omega-3s, or something. Shocked
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Tony
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Joined: 06 Feb 2005
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PostPosted: Mon Mar 07 16 12:37 am    Post subject: Reply with quote

Interesting thread on an interesting Topic! Cool

For Me,my biggest challenge in the beginning was my Wife's acceptance of Barbecue Methodology as it applies to preparation and cooking of certain foods.

Twenty-Some Odd years ago, Barbecue Cooking(As far as my wife was concerned Shocked Laughing ) was to slap some Burgers and Dogs on the Gasser and defrost/microwave some frozen fries as a side and call it a Day.

These days-As I've learned to cook authentic barbecue grub on my own cookers-my Family all crave to dive in to some freshly smoke cooked Pulled Pork Sammies, Hot Smoked Salmon, Beef Brisket, etc...And lest we forget some absolutely edible sides such as A.B.T.'s, Mac and Cheese,
Bacon Wrapped Scallops and the list could go on!

So that was My biggest challenge...These days it is taking time out of Urban Life to STOP and SMELL The SMOKE!
Laughing It's All Good If it's Barbecue Smoked! Wink

Best Regards,

Tony Very Happy
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Canadian Bacon
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PostPosted: Mon Mar 07 16 1:13 am    Post subject: Reply with quote

My biggest challenge would be finding the time during the warm summer months
to actually pull up a lawn chair next to my offset and babysit it for a 12-14 hour cook.

Seems like work is always getting in the way of my weekend plans to do long cooks....
and January in Canada is not a good time when I do have time. Laughing

I just need time....i could retire and then I would be golden.
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Tony
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PostPosted: Mon Mar 07 16 1:27 am    Post subject: Reply with quote

Canadian Bacon wrote:
My biggest challenge would be finding the time during the warm summer months
to actually pull up a lawn chair next to my offset and babysit it for a 12-14 hour cook.

Seems like work is always getting in the way of my weekend plans to do long cooks....
and January in Canada is not a good time when I do have time. Laughing

I just need time....i could retire and then I would be golden.


Rick,I certainly hear Y'all Brother! Wink

Here's a Quote from the lyrics of Jim Croce's "Time in a Bottle." ...

"There Never Seems to be Enough Time to do the Things You Want to do, Once You Find Them."

Yup...A'int It True!

Laughing Wink

Best Regards,

Tony Very Happy
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castrovillecowboy
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Joined: 26 Nov 2015
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Location: living in VA, heart still in TX

PostPosted: Mon Mar 07 16 10:20 am    Post subject: Reply with quote

I have to join KAM and Jim38344, When Wal-Mart is the only seller of a whole brisket, and the local butchers cut something that resembles a brisket but only smaller and then those prices go orbital, definitely a challenge.

Learning the new "local" types has been a challenge too.

I sure miss back home where a bbq is an event, not merely "a long time just to eat"

Don't get me wrong, my co-workers love the end result, just they see it as work or effort and not the social event like my buddies back home. Guess I might need new friends?
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Snowsmoke
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PostPosted: Tue Mar 08 16 12:14 am    Post subject: Reply with quote

Agreed on time and pit design. I have been smoking for around 6 years and have done 3 comps. with two kids under 4 and a new house, I stick to what I know to get people fed. I want time to weld onto the pit, work through different rubs and babysit the stick burner for 14 hours.

My biggest personal hurdle that hasn't been crossed is having two or three versions of recipes that I love. I make everything KCBS comp style and it is getting boring for me.
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suckaass
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PostPosted: Tue Mar 08 16 3:10 am    Post subject: Reply with quote

I'd have to say that for me, the biggest challenge was the trial and error period of figuring out the cook times, temps, rubs and sauces that suited my style and taste.
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Camper Bob
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PostPosted: Tue Mar 08 16 1:26 pm    Post subject: Reply with quote

My two cents. I have been smoking for about 5 years just for the two of us. Enjoyed ribs, chicken, meat loafs, etc. My neighbor has a Brinkman Offset the same as I do. I finally got up the ambition to smoke a brisket. Didn't really know what I was getting into. I put the packer on at about 10 P.M. knowing that it was to be a long smoke. I learned that the fire needs to be added to, every three or four hours. As the wee hours went by, I finally came to the realization, that I didn't like having to stay up all night to attend 12 lbs of meat. I will say the next day when it was done, it was really delicious. However, being an old geezer, my sleep is more precious to me than my belly.

I started doing some research on electric smokers, and for my money, you get what you pay for. There are a number of relatively inexpensive electric smokers, but read too many accounts of problems with them. I'm sure there are many satisfied users of them, but I wasn't convinced. Finally came upon the Cookshack brand of electric smoker.

I know this is heresy here, but these are the coolest most efficient smokers that turn out an excellent product. You place about 3-4 ozs. of wood inside, turn it on and set the temp. I have done a number of briskets on the Cookshack and for me this is heaven. Have also smoked salmon, cheese, pulled pork butts, and other cuts of meat done to perfection, and now I am a happy camper.

Anyway, now have the Brinkman Cimarron for sale and I look for new recipes of items to smoke. I have even started to make and smoke my own sausages. Made and smoked some Texas Hot links recently that to my palate were just fabulous. Haven't tried them in Texas, but these were very tasty. Anyway that has been my experience.
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Tim_Abrahamson
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PostPosted: Sat Mar 12 16 3:23 am    Post subject: Reply with quote

My biggest challenge is to keep my mouth shut for the many times when someone swears that they have amazing BBQ only to be served a grilled piece of shoe leather drowned in sauce. (or cooked in a crock pot)


"Mmmmmm....er um yeah...its emmmm ahhh wonderful <choke> Maybe next time I could cook for you?"
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Canadian Bacon
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PostPosted: Sat Mar 12 16 3:49 am    Post subject: Reply with quote

Tim_Abrahamson wrote:

"Mmmmmm....er um yeah...its emmmm ahhh wonderful <choke> Maybe next time I could cook for you?"


Been down that road before.... Laughing
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texoak51
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Joined: 20 Jul 2011
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PostPosted: Thu Mar 17 16 5:53 am    Post subject: Re: What's your biggest BBQ challenge? Reply with quote

chrissanders88 wrote:
Hey Folks,

I've been smoking meat for about 15 years since I was a teenager in Kentucky. At this point, I'm pretty sure that if you cut me BBQ sauce would start bleeding out of my veins. I won't say what kind as to avoid that discussion Smile

I'm curious for those of you on the ring, what about BBQ do you find the hardest? Where do you get the biggest challenge? I'm curious for both pros and folks who are new to the craft.

I'm especially interested in hearing from new folks who are just getting started -- what has been the hardest thing about starting out?
My biggest challenge was when I first started smoking and that was to keep my fire going and temps steady.
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dmike25
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Joined: 27 Dec 2009
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Location: Colorado Springs (sometimes)

PostPosted: Thu Mar 17 16 9:38 am    Post subject: Reply with quote

I'm like CB, finding the time to cook. I spend about 300 nights a year living in hotels, working away from home Sad If I'm home for 4 or 5 days in a row I'll find time for a cook. In fact, the grandkids insist on it. They love them some brisket, baby backs, and especially the drip beans Very Happy I always have a kettle with me on the road, so whenever I get a 2 day weekend (rarely) I'll cook up a few racks of BB's or a 5 or 6 pound brisket flat. Drip beans always Wink Finding time to cook is definitely the biggest challenge for me.
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