Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.

Photo

Worst cooking show ever


  • Please log in to reply
288 replies to this topic

#271 Shel_B

Shel_B
  • participating member
  • 2,803 posts
  • Location:San Francisco Bay Area

Posted 30 November 2014 - 12:42 PM

I suppose one could be generous and call grilling "City BBQ" but like 'apple' brandy, you need to qualify it with 'city' because the term BBQ by itself regardless of the source of heat, isn't grilling.

 

You're being VERY generous.  Your generosity is akin to calling oven baked ribs "oven BBQ."

 

A lady went into her hardware store and bought a big box labeled "Instant Barbecue"

for $39.99, the one with the pictures of succulent foods on the lid.

 

The next day, she appeared at the customer service desk complaining that there was

no food inside, pointing at the picture on the box.

 

The employee told her that it was just a barbecue grill and that the food was not supplied

with it. "Oh dear" said the lady. "I'd better take the other one out of the freezer then!"


Edited by Shel_B, 30 November 2014 - 12:47 PM.

.... Shel


#272 gfweb

gfweb
  • participating member
  • 4,009 posts

Posted 30 November 2014 - 01:12 PM

Does BBQ describe the product or the process?



#273 rotuts

rotuts
  • participating member
  • 6,031 posts
  • Location:Boston MA

Posted 30 November 2014 - 01:28 PM

with 'respect' to those who have Extra Time, not near there own true BBQ Pits  ....

 

we write and speak to tell are friends what we have on our minds ..............

 

those of us who might not have ever made true BBQ

 

from there own hand

 

well  ................

 

get to work. ,,,,,,,,,,,,,

 

true BBQ can be made where ever your are ..

 

it your live in an Apt.

 

get out and Make It Your Self



#274 rotuts

rotuts
  • participating member
  • 6,031 posts
  • Location:Boston MA

Posted 30 November 2014 - 01:45 PM

Sooooooooooo

 

what is this ?

 

 

RibsAlmostDone.jpg

 

BBQ  or Grilled ?

 

and its not even done.

 

 



#275 rotuts

rotuts
  • participating member
  • 6,031 posts
  • Location:Boston MA

Posted 30 November 2014 - 01:52 PM

and this is a Best Friend from the Past

 

Ridge

 

a Senior Hunter

 

but a true student of the BBQ :

 

Ribs R.jpg

 

 

 


  • gfweb and bokreta like this

#276 Norm Matthews

Norm Matthews
  • participating member
  • 919 posts
  • Location:Kansas City , Kansas

Posted 30 November 2014 - 02:29 PM

Grilling is done directly over high heat to cook food like steak, hamburgers, hot dogs.  California's Santa Maria tri-tip is sometimes called BBQ but is actually grilling. One BBQ rib recipe from Bobby Flay involved steaming the ribs then grilling them with BBQ sauce. That is hardly BBQ... restaurant BBQ maybe..  Too often that is what you get at restaurants...    Southern style BBQ is done for meats that need long slow cooking to break down the collagen.  It is usually done over indirect heat at around 220º give or take a few degrees.  Smoke is quite often involved.  Sauce quite often isn't but may be used but usually at the end as a finishing sauce or table sauce.  Traditionally it uses fruit wood but charcoal by itself or in combination with wood and newer innovations use pellets and even propane. 


  • flacoman likes this

#277 GlorifiedRice

GlorifiedRice
  • participating member
  • 1,490 posts
  • Location:Philly Burbs

Posted 30 November 2014 - 02:47 PM

Sooooooooooo

 

what is this ?

 

 

attachicon.gifRibsAlmostDone.jpg

 

BBQ  or Grilled ?

 

and its not even done.

 

 

Its BBQ on a grill


Wawa Sizzli FTW!

#278 GlorifiedRice

GlorifiedRice
  • participating member
  • 1,490 posts
  • Location:Philly Burbs

Posted 30 November 2014 - 02:49 PM

and this is a Best Friend from the Past

 

Ridge

 

a Senior Hunter

 

but a true student of the BBQ :

 

attachicon.gifRibs R.jpg

 

Rotuts/ so happy that Im not the only one with leaves on the patio...orrrrrrrrrrr is it A DECK.  HHHHHHHMMMMMMM LOL


Wawa Sizzli FTW!

#279 GlorifiedRice

GlorifiedRice
  • participating member
  • 1,490 posts
  • Location:Philly Burbs

Posted 30 November 2014 - 02:52 PM

http://www.weber.com/

 

Weber calls all their products GRILLS.


Wawa Sizzli FTW!

#280 rotuts

rotuts
  • participating member
  • 6,031 posts
  • Location:Boston MA

Posted 30 November 2014 - 02:54 PM

Some of us Here

 

have heard Many Words

 

but they have not Studied the Inner Issues

 

They Have Not Made As Such for them Selves

 

No Worries   they might Wake UP


  • gfweb likes this

#281 rotuts

rotuts
  • participating member
  • 6,031 posts
  • Location:Boston MA

Posted 30 November 2014 - 02:58 PM

What ever you have

 

Weber or not

 

it can make what ever you want it to make

 

after a bit of study

 

Those of Us than cannot study this

 

need to Move On to 

 

 A Local " BBQ Joint "

 

nothing wrong with that

 

Study the LocaL 



#282 gfweb

gfweb
  • participating member
  • 4,009 posts

Posted 30 November 2014 - 03:12 PM

Grilling is done directly over high heat to cook food like steak, hamburgers, hot dogs.  California's Santa Maria tri-tip is sometimes called BBQ but is actually grilling. One BBQ rib recipe from Bobby Flay involved steaming the ribs then grilling them with BBQ sauce. That is hardly BBQ... restaurant BBQ maybe..  Too often that is what you get at restaurants...    Southern style BBQ is done for meats that need long slow cooking to break down the collagen.  It is usually done over indirect heat at around 220º give or take a few degrees.  Smoke is quite often involved.  Sauce quite often isn't but may be used but usually at the end as a finishing sauce or table sauce.  Traditionally it uses fruit wood but charcoal by itself or in combination with wood and newer innovations use pellets and even propane. 

 

 

I often make pulled pork by cold smoking a shoulder or Boston butt and then cooking sous vide x 2 days.

 

BBQ or not?

 

If its the product that matters...I make BBQ pork.

 

If its the process that matters, I don't.



#283 rotuts

rotuts
  • participating member
  • 6,031 posts
  • Location:Boston MA

Posted 30 November 2014 - 03:19 PM

Sur la Plate



#284 Norm Matthews

Norm Matthews
  • participating member
  • 919 posts
  • Location:Kansas City , Kansas

Posted 30 November 2014 - 03:43 PM

http://www.weber.com/

 

Weber calls all their products GRILLS.

You can do some fine BBQ on a Weber grill.


  • rotuts likes this

#285 rotuts

rotuts
  • participating member
  • 6,031 posts
  • Location:Boston MA

Posted 30 November 2014 - 03:48 PM

as i have done my self.

 

Some Huff and Puff ...

 

but have not Done It For ThemSelves

 

Huff   Puff 



#286 Norm Matthews

Norm Matthews
  • participating member
  • 919 posts
  • Location:Kansas City , Kansas

Posted 30 November 2014 - 03:49 PM

I often make pulled pork by cold smoking a shoulder or Boston butt and then cooking sous vide x 2 days.

 

BBQ or not?

 

If its the product that matters...I make BBQ pork.

 

If its the process that matters, I don't.

I have never has anything sous vide.   I don't want to pass judgement on your shoulder roast.  It isn't the old way to do it but it may taste great.  Seems like a lot of effort though. 


Edited by Norm Matthews, 30 November 2014 - 04:05 PM.


#287 Dave W

Dave W
  • participating member
  • 56 posts
  • Location:Colorado

Posted 30 November 2014 - 05:22 PM

BBQ is as amorphous as pizza and debating the definition of BBQ on a forum like this is jut another boundless foray into authenticity arguments which I can only imagine has been done as nauseum on any topic here.

It's the process and the product. It's such a broad category it's impossible to strictly define on this medium. Cold smoked sous vide pork can be every bit as tender and flavorful as hot smoked BBQ. So why shouldn't it qualify? Texans will tell you no sauce is permitted, but just try to get away with that in saint Louis.

If it makes you feel better about it just insert the words "in the style of" before any questionable instance of "BBQ" and all your problems are solved.

This post is of course only mentioning a few styles of USA BBQ, and if you consider charcoal or fire or brazier cooked meals from around the world it should be obvious that dogmatic adherence to one BBQ style can't possibly describe the whole category. So why bother being so pedantic about it? It seems a little jingoistic.

With all that said the worst cooking show ever is Sandra lee and it's not really close.

#288 gfweb

gfweb
  • participating member
  • 4,009 posts

Posted 30 November 2014 - 05:52 PM

Well said. CABA is juvenile, deeply stupid and embarassing. I stumbled into this great steaming turd of a show and watched about 10 minutes, waiting for it to get good. Any middle schooler with an iPhone would post better stuff on YouTube.

Advertisers pay for this? What's the demographic...morons?

Either Cooking Channel has absolutely no judgement (possible), or they have nothing original to show (probable), or they have complete contempt for their audience (likely).

Culinary Adventures of Baron Ambrosia is without question the worst cooking show.


  • Kim Shook likes this

#289 GlorifiedRice

GlorifiedRice
  • participating member
  • 1,490 posts
  • Location:Philly Burbs

Posted 01 December 2014 - 06:55 AM

Rotuts I know BBQ is a food unto itself, but I thought the original thing was about what Bobby Flay does, BBQs or Grills...The VERBS BBQ & GRILL


Wawa Sizzli FTW!