What is the best tip you have picked up this year?
- Thread starter Big Poppa
- Start date
TentHunter
Moderator
I think the Sous Vide controller Rick B. is using is as good of a idea as I've gotten this year, and not just for sous vide either!
I have struggled with figuring out a way to keep a nice constant temperature for poaching smoked sausages in a 160° water bath to finish them. I'm thinking the Sous vide controller will work perfectly for this.
I have struggled with figuring out a way to keep a nice constant temperature for poaching smoked sausages in a 160° water bath to finish them. I'm thinking the Sous vide controller will work perfectly for this.
KristenBPS
New member
Hmmmm, to chose one. For me it has been reading the tips here on cooking larger cuts & monitoring internal temps.
RickB
New member
Props to Meube for turning me on to this.
So Cal Smoker
New member
Thanks to Meube and Rick, I too have caught the Sous-Vide bug.
Hmmm, there's several:
Preparation - I used to just throw things together. Now I take the time to prep everything and my cooks go a lot better (although I do love a good burger that can take less than 15 mins from start to finish).
Rubs and their ingredients - I had no idea how much MSG is in many of the rubs.
Recipes - Y'all know how to cook! I feel I learn something new with each recipe.
Carving - this has been a real eye opener for me. Especially carving up birds.
The cool thing is, every time I visit this site I learn something new. I actually come here to learn. So a big thanks for providing this venue for us wannabe's, and a bigger thanks to you pros for sharing your knowledge.
tbone
Preparation - I used to just throw things together. Now I take the time to prep everything and my cooks go a lot better (although I do love a good burger that can take less than 15 mins from start to finish).
Rubs and their ingredients - I had no idea how much MSG is in many of the rubs.
Recipes - Y'all know how to cook! I feel I learn something new with each recipe.
Carving - this has been a real eye opener for me. Especially carving up birds.
The cool thing is, every time I visit this site I learn something new. I actually come here to learn. So a big thanks for providing this venue for us wannabe's, and a bigger thanks to you pros for sharing your knowledge.
tbone
NorCal Smoker
Member
Watching the BPS video on how to cook brisket! Finally can make a brisket that is decent. Hope to gather some cheese smoking tips between now and the end of the year. I always think I am going to smoke cheese once it cools off, but never get around to it. I hope this year is different!
Ducaticraig
New member
For me being 1 year new to using a pellet grill or any grill I've learned not to be so anal trying to keep the grill looking so new. I'm talking about the inside rather than the outside. I found out, only after a year, the food being cooked/smoked taste soooo much better when the grill is seasoned.
jimsbarbecue
Moderator
Keeping it simple. Like using black peeper cow and money on brisket. Or just sweet money on ribs.
Ducaticraig
New member
Thank you. I think learning not to be so anal about temps, both pit and it and cooking more by time, color of meat and feel of meat (texture). Also going simple on my rubs and sauces. Thanks BP, Tent, Rick and all the others that provided advice. Pictures really make the difference and this site has become a real resource for me and I am sure, many others. It just gets better each time I cook.
SoDakSmokerGolfer
New member
I think for me... This year would be: letting rubs and seasoning "sweat" for a bit before it goes on the grill/smoker. This makes such a big difference in flavor and in forming a bark or crust
scooter
Moderator
I learned there's no possible consistent way to determine how the finished product of a brisket will be from "looking" at the same brisket in its raw state. Our brisket supplier kept sending us the worst "looking" briskets all year (odd shapped, horrible looking flat with deep valleys) and we were about to leave them after they sent us the absolute worst "looking/shapped" one for the Lakeport comp until it scored a perfect 180..... 2013 season landed us two 1st place brisket entries ( and multiple top 10's) with one of them being the 180.
Now I'm concerned if our supplier sends us packers that "look" ideal!!
Now I'm concerned if our supplier sends us packers that "look" ideal!!
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