Comments for HomeBBQ.com - The definitive resource to the backyard bbq chef

Comment on The Renowned Mr Brown by Trailboss60

Trailboss60 — Mon, 16 Jan 2012 01:48:34 +0000

I made this recipe about six months ago…I was called out and returned home to some scraps…good, but scraps nonetheless….

Today I made the same recipe, and Yowzah!

Comment on About by Cook the Story » Blog Archive » Trading Corn for Mangoes

Cook the Story » Blog Archive » Trading Corn for Mangoes — Sun, 25 Sep 2011 12:42:39 +0000

[...] recipe is adapted from one I observed Kevin Bevington, BBQ champ extraordinaire from HomeBBQ.com, making at a BBQ class. I didn’t write anything [...]

Comment on Learning your Smoker by CarbonThief

CarbonThief — Sat, 24 Sep 2011 17:48:12 +0000

Nice analogy with the ice cube in the gallon vs the pool. If you have a thermometer for both the internal meat temp and the internal chamber temp, would this help to learn what temps are best to cook, or irrelevant?

Thanks again!

Comment on The Mystery of Controlling Heat by CarbonThief

CarbonThief — Sat, 24 Sep 2011 17:42:26 +0000

Excellent article, well articulated, as always! Thanks for your insights on what I would agree to be the most difficult learning curve for BBQ, controlling and maintaining the desired heat range!

Clay

Comment on Learning How to Flavor Your Barbecue with Wood by CarbonThief

CarbonThief — Sat, 24 Sep 2011 17:40:37 +0000

Great overview of the most popular (and a few more rare) woods used for smoking!

This article could use a little more “meat” however, for instance what are your thoughts on combinations of woods, such as a fruit wood like Apple mixed with Oak or Hickory?

Thanks again Kevin!

Comment on What is the best “1st” smoker? by The New Vehicle For Our Journey | Big Dan's Ramblings

The New Vehicle For Our Journey | Big Dan's Ramblings — Thu, 04 Aug 2011 20:08:27 +0000

[...] great job of explaining the differences between all the different types of smokers in their article What is the Best “1st” Smoker. I’ll leave it to you to read up on it – no sense is me reinventing the wheel with [...]

Comment on Is My Barbecue Ready Yet? – Cooking Ribs by Trailboss60

Trailboss60 — Thu, 03 Mar 2011 15:23:59 +0000

Thanks Kevin, I have cooked ribs for years with varying degrees of success, after I followed your advice my ribs consistently are better than anything that can be found at any local restaurant.

Ditto on your brisket recipe!

Comment on What is the best “1st” smoker? by snakyjake

snakyjake — Tue, 17 Aug 2010 15:10:10 +0000

Great article regarding smokers. I do have one major question: Is there a distinct and noticeable flavor difference between the different smokers?

I’ve read from the internet the stick burner produces a better smoke flavor. Not sure if that is believable. It seems all the smokers listed have the ability to produce the same smoke flavor as a stick burner: adding wood chunks/chips, and temperature control. I figure if I can add real wood to any of the systems, maintain the smoking temperature, then I should produce the same results that a stick burner does. The rest is a matter of fine tuning temperature control and convenience.

Am I wrong about this? Are there any distinct and noticeable flavor differences? If it’s a blind taste test, is someone going to be able to taste the difference? Is there a way to categorize the flavor differences?

It seems the rest of the choices are about temperature control and heat source. For flavor, the heat source shouldn’t matter, as long as the temperature is easy to control (electric vs. gas vs. wood vs. pellets vs. charcoal vs. lump coal). The smoke flavor is added by wood, chips, chunks, pellets.

Your thoughts?

Thanks,
Jake

Comment on It’s Time for the Holiday’s by homebbq

homebbq — Thu, 27 May 2010 15:54:35 +0000

Thanks for asking.. The fried turkey was great, it had a lot of flavor, and was very moist. I have to say though, I still personally prefer a brined bird either cooked conventionally or smoked.

Comment on It’s Time for the Holiday’s by CarbonThief

CarbonThief — Wed, 26 May 2010 17:35:44 +0000

So how did it turn out?

I had fried turkey just once (well twice but the second one was not done correctly, you just can’t deep fry a 1/2 a turkey! I guess you need the full skin to lock in the juices) and it was the best I’ve ever had!