TexasCHLforum.com

OK, not sure this BBQ place is in Texas, but too funny not to post a link to.

Warning, slight cursing in video.

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Munk wrote:Not sure if Big Daddy's has been mentioned but worth mentioning again If so.

http://www.bigdaddysroadhousebbq.com/index.htm" onclick="window.open(this.href);return false;

I've been to Big Daddy's and didn't care for it. Wasn't bad BBQ, but maybe just not what I like.

puma guy wrote:Just my 2 cents.... how many competitive pitmasters use gas fired or electric BBQ pit/smokers? Most importantly how many carry a 1911?

The reason they don't is because many competitions don't allow it to balance the fields. There are some competitions that do allow it. Just remember, we are talking volume and quality, vs. that few small trays that you have to produce when you present to the judges at a competition and are competing against not just locals, but those from all over the country. And, they will pull out ALL of the stops for those times when the judging will be really close cause it's ALL great.

A-R wrote:Keith, I think you misunderstood my comment about consistency. All BBQ I've had from stainless smokers is consistent - consistently mediocre. Some wood smoked pit BBQ is mediocre, some great, and every once in a while it's transcendent.

Again, has to do with art vs science. I agree the stainless designs should produce better product - more modern, technologically superior design. But my personal experience is they produce a mediocre product when compared to the best wood smoked pits.

I know where you're coming from. But I think you have associated the commercial modern pit to poor taste. In fact, the stainless systems like these actually make it easier for a restaurant to produce more product, and it should make it easier to produce a good product. However, it is just like computer programing GI-GO (garbage in, garbage out.) If they don't do it right from the start, then the end product won't be any good no matter what they are using.

I think one reason you may associate the stainless smokers to poor is that most restaurants use them these days because of the capabilities, so when you got bad BBQ it probably came out of one of these. And I will agree that there are a lot of the chains that are producing garbage that use them.

Actually, some of the best homemade BBQ (other than mine) I have tasted actually came out of a home-built pit made from a 250 gallon farm diesel tank. And, the best commercial BBQ I ever had came out of a Ole Hickory Pit stainless smoker http://pinkiesbbq.com/" onclick="window.open(this.href);return false; The owner of that restaurant is an old family friend as well. He learned his secret from the manager of the restaurant, Port Cape Girardeau that is tied in with Ole Hickory Pits. The manager, Troy Pruett came from a BBQ family. His Dad started the BBQ buiness back in 1946.

So, I think we are on the same track. Let's just agree that good BBQ can be made in stainless commercial smokers or in a 55 gallon trash can. If you do it right, then it will be great, if not, then it is tasteless.

A-R wrote:IMHO, BBQ that tastes the same each time (like the indoor smokers) loses much of its mystique and while it might be consistently "good" can never rise to the level of great because it doesn't have that true, rustic, earthy quality to it. And honestly I think smoke rings - while essential to good BBQ - are over-rated as a judging parameter. I've had really bland tasting BBQ with world class smoke rings and I've had melt-in-your-mouth-fall-off-the-bone good BBQ with minimal smoke ring (but plenty of delicious smoke flavor).

Another analogy (sure to stir the pot further ) is that stainless indoor smokers are like Glocks - modern, antiseptic, bland "Perfection" and wood-fired true pit smoked BBQ is the 1911 - temperamental, beautiful, out-dated, and still better than anything that's followed it

*flame suit on*

Inconsistency in a restaurant product is certain death. You MUST be able to go to a restaurant and get the same quality and taste you had before. If it is consistently great, then customers will spread the word and be back. If it is consistently mediocre to poor, then it will die, but it HAS to be consistent. If I go someplace one time and it tastes poor, then I won't be back. If I get good food, then go back and get bad food, then I won't be back.

And if you don't get a smoke ring, then you have not permeated the meat with the flavor.

I wish I could take you to a couple of my places back home that use these pits and you would quickly change your mind.

EDIT TO ADD: Here is a good FAQ on their pits http://www.olehickorypits.com/FAQ.aspx" onclick="window.open(this.href);return false;

A-R wrote:Keith, not sure the contraption in that link is same thing I was referring to. But I'll admit I'm not experienced enough to know for sure. The "smokers" I've seen (and tasted) use a "clean" heat source (gas, electricity) and as said earlier basically heat water-soaked wood chips or charcoal to give a pseudo smoky flavor. Does your buddy's device cook by burning wood/ charcoal directly to create the heat and smoke?

My complaint from a pure taste standpoint with what I've had from all of the stainless "smokers " I've personally tried is they taste "fake" and I can pick out meat from one of these vs true wood-fired pit almost without fail. True smoke flavor can't be imitated or "controlled" in such a manner.

Only worthwhile analogy I can make to this is true wine snobs (connoisseurs, if you prefer) who can sip wine and tell you if it was aged in oak barrels or stainless casks.

They are gas-fired and have a wood box. The big advantage is you can control the temperature with the gas better. And, you cook on indirect heat, not over the coals, so the heat and smoke hit the meat together. That gives you that red smoke ring!!

A-R wrote:But can we all at least agree that any place that cooks meat in one if those giant indoor stainless steel rotisserie "smokers" is NOT barbecue and is an abomination that should be prohibited by law from using the term "barbecue" or "BBQ"?[/color] As far as I'm concerned, if the meat is cooked with anything other than burning WOOD it is NOT barbecue and not worth eating if it fraudulently claims to be BBQ. I like a good oven roast as much as the next guy, just don't call it barbecue when you serve it.

Actually, no. This is a link to a company owned by an old family friend http://www.olehickorypits.com/" onclick="window.open(this.href);return false;. They are some of the most well respected pits in the world. I agree you must use wood or charcoal, but fired by gas or electric is OK. It really comes down to the right preparation (rubs, marinades, etc.), proper wood combination and the right cooking time. I have eaten BBQ that came out of some of David's pits that put other BBQ that was cooked in total wood/charcoal fired pits.

A-R wrote:On a side note, I think the method of cooking is the biggest problem many Texans have with "other" BBQ styles around the country. A lot of pork, especially heavily sauced, is just hiding the dirty little secret that it's cooked with electricity or gas and not wood.

As I said above, pre, during post preparation and care is key to any good Q, in Texas or anywhere else.

Hutchins in McKinney
Euless Main BBQ
Baker's Rib for ribs in DFW

And, my preferences for BBQ in order: Pork, Turkey, Chicken, Beef