Comments on: An Interview with a BBQ Champion http://www.kosherblog.net/2007/11/02/an-interview-with-a-bbq-champion/ Finding the finer side of everyday kosher living Fri, 05 Sep 2008 22:48:37 +0000 http://wordpress.org/?v=2.6 By: Craig Winchell http://www.kosherblog.net/2007/11/02/an-interview-with-a-bbq-champion/#comment-6395 Craig Winchell Sun, 04 Nov 2007 16:57:27 +0000 http://www.kosherblog.net/?p=1074#comment-6395 BS"D Thanks Barney. Now that I see you did not wrap the meat tightly and make it airtight, I understand what you were trying to do, and evidently succeeded in doing. BS”D

Thanks Barney. Now that I see you did not wrap the meat tightly and make it airtight, I understand what you were trying to do, and evidently succeeded in doing.

]]> By: Barney the Meat Macher http://www.kosherblog.net/2007/11/02/an-interview-with-a-bbq-champion/#comment-6394 Barney the Meat Macher Sun, 04 Nov 2007 15:52:55 +0000 http://www.kosherblog.net/?p=1074#comment-6394 To Craig, each team is given two portable grills. If you are cooking only one slab and one brisket then idirect heat is an option.I have many people coming by so I make 10 slabs of ribs. Only 3 of these will go directly on the grill. You have to stack them. I wrap them in foil for the tenderizing but also to eliminate constant flare ups from the fat dripping on the coals. The hickory chunks are good sized and water logged and take a while to start smoking.The foil is not airtight and some smoke probably permeates the cracks and crevices of the foil. When they come out of the foil there is still the remnants of the hickory smoking. So there is some direct exposure to smoke. Putting the chunks on at the end when you take out of foil would not give them time to smoke. Obviously not the perfect scenario but it still works. Indirect heat with direct exposure to hickory smoke is probably better. A meat macher must do what a meat macher must do given the tools he has to work with. To Craig, each team is given two portable grills. If you are cooking only one slab and one brisket then idirect heat is an option.I have many people coming by so I make 10 slabs of ribs. Only 3 of these will go directly on the grill. You have to stack them. I wrap them in foil for the tenderizing but also to eliminate constant flare ups from the fat dripping on the coals. The hickory chunks are good sized and water logged and take a while to start smoking.The foil is not airtight and some smoke probably permeates the cracks and crevices of the foil. When they come out of the foil there is still the remnants of the hickory smoking. So there is some direct exposure to smoke. Putting the chunks on at the end when you take out of foil would not give them time to smoke. Obviously not the perfect scenario but it still works. Indirect heat with direct exposure to hickory smoke is probably better. A meat macher must do what a meat macher must do given the tools he has to work with.

]]> By: sweinberger http://www.kosherblog.net/2007/11/02/an-interview-with-a-bbq-champion/#comment-6393 sweinberger Sun, 04 Nov 2007 02:28:26 +0000 http://www.kosherblog.net/?p=1074#comment-6393 Large amouts of wood chips were available on the 'community table', so they were effectively free. After you paid a $125 entry-fee, of course. Large amouts of wood chips were available on the ‘community table’, so they were effectively free. After you paid a $125 entry-fee, of course.

]]> By: Howard http://www.kosherblog.net/2007/11/02/an-interview-with-a-bbq-champion/#comment-6392 Howard Fri, 02 Nov 2007 20:32:42 +0000 http://www.kosherblog.net/?p=1074#comment-6392 I'm assuming that the foil was covering the ribs because it wouldn't be very modest for the ribs to be exposed to the smoke all naked-like. I’m assuming that the foil was covering the ribs because it wouldn’t be very modest for the ribs to be exposed to the smoke all naked-like.

]]> By: Craig Winchell http://www.kosherblog.net/2007/11/02/an-interview-with-a-bbq-champion/#comment-6391 Craig Winchell Fri, 02 Nov 2007 19:01:11 +0000 http://www.kosherblog.net/?p=1074#comment-6391 BS"D I'm sure they were lovely ribs, but here's what I don't get: "I then individually wrap each slab in aluminum foil and put on the BBQ grill for about 3 hours along with some water soaked hickory wood smoking on the coals, rotate them about every 30 to 45 minutes." I understand the aluminum foil, and putting them on the grill to "stew in their own juices" for 3 hours, rather than doing it on indirect heat, which would not be quite as efficient in breaking down collagen due to lack of moisture saturation. But it sounds like a waste of hickory to me, as the smoke can't get to the meat due to the foil. Maybe in Memphis, hickory is ubiquitous, but here in California, it costs money. Was it just for show a the comptetion, or did he think it performed a useful function, and if so, what? From the description, it sounds as f the ribs saw very little smoke, if any. Not complaining, just curious. I subscribe to the "barbecue as hot smoking" school. BS”D

I’m sure they were lovely ribs, but here’s what I don’t get: “I then individually wrap each slab in aluminum foil and put on the BBQ grill for about 3 hours along with some water soaked hickory wood smoking on the coals, rotate them about every 30 to 45 minutes.” I understand the aluminum foil, and putting them on the grill to “stew in their own juices” for 3 hours, rather than doing it on indirect heat, which would not be quite as efficient in breaking down collagen due to lack of moisture saturation. But it sounds like a waste of hickory to me, as the smoke can’t get to the meat due to the foil. Maybe in Memphis, hickory is ubiquitous, but here in California, it costs money. Was it just for show a the comptetion, or did he think it performed a useful function, and if so, what? From the description, it sounds as f the ribs saw very little smoke, if any. Not complaining, just curious. I subscribe to the “barbecue as hot smoking” school.

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