March 31, 2016 at 1:14 am
Nice!!! Two of my favorite things...ribs and poker. Add some dark malt beverages you have described my personal nirvana. Smile Myself I found a crazy deal on pork shoulders. Full picnics at $1.14/pound. That is unbelievably cheap around here. I picked up 4 of them so I will be firing up my smoker this weekend too.
What's a picnic? I've been looking for an excuse to do a full shoulder for ages but when it's just me and Mrs BWFC it's not worth it. We haven't got the space to invite the family round.
I've still got no real frame of reference on whether I'm getting the flavours right either. There's no smoking tradition in England and barbecue restaurants are thin on the ground, even more so outside the big cities. I think it tastes good but I might be miles off what it should be like.
How to post a question to get the most help http://www.sqlservercentral.com/articles/Best+Practices/61537
March 31, 2016 at 1:42 am
BWFC (3/31/2016)
Nice!!! Two of my favorite things...ribs and poker. Add some dark malt beverages you have described my personal nirvana. Smile Myself I found a crazy deal on pork shoulders. Full picnics at $1.14/pound. That is unbelievably cheap around here. I picked up 4 of them so I will be firing up my smoker this weekend too.
What's a picnic?
A kind of chocolate bar, isn't it? 😉
Or a variety of Toyota. Either way, the price sounds good. 🙂
D&RFC
Thomas Rushton
blog: https://thelonedba.wordpress.com
March 31, 2016 at 5:12 am
ThomasRushton (3/31/2016)
BWFC (3/31/2016)
Nice!!! Two of my favorite things...ribs and poker. Add some dark malt beverages you have described my personal nirvana. Smile Myself I found a crazy deal on pork shoulders. Full picnics at $1.14/pound. That is unbelievably cheap around here. I picked up 4 of them so I will be firing up my smoker this weekend too.
What's a picnic?
A kind of chocolate bar, isn't it? 😉
Or a variety of Toyota. Either way, the price sounds good. 🙂
D&RFC
A pork shoulder comes from the shoulder of the pig. Sometimes called a "Boston Butt" but it isn't the butt. This is generally regarded as a great smoking meat.
A picnic, on the other hand, comes from just below the shoulder. It generally has more fat concentrated instead of being spread throughout the meat like it is on the shoulder. Sometimes called a "picnic ham" but it isn't a ham. The clearer parts of it can taste like the darker part of the ham.
The ham comes from the butt of the pig. There's the rump end and shank end, but both are referred to as ham.
I didn't come up with the names for this stuff. Yes, calling the shoulder a butt and a picnic a ham is confusing, but that's marketing for you.
The shoulder is shoulder, the picnic is kind-of like the upper arm and the ham is the butt and upper leg.
March 31, 2016 at 5:22 am
BWFC (3/31/2016)
I've still got no real frame of reference on whether I'm getting the flavours right either. There's no smoking tradition in England and barbecue restaurants are thin on the ground, even more so outside the big cities. I think it tastes good but I might be miles off what it should be like.
Depending on where you are from in the states, barbecue or even smoking is different. Rubs and marinade go from sweet to tart and mild to fire breathing (ghost peppers are not used too often).
To me good barbecue is sweet and good meat melts in the mouth, but others like tart with charcoal crust.
March 31, 2016 at 5:45 am
Ed Wagner (3/31/2016)
ThomasRushton (3/31/2016)
BWFC (3/31/2016)
Nice!!! Two of my favorite things...ribs and poker. Add some dark malt beverages you have described my personal nirvana. Smile Myself I found a crazy deal on pork shoulders. Full picnics at $1.14/pound. That is unbelievably cheap around here. I picked up 4 of them so I will be firing up my smoker this weekend too.
What's a picnic?
A kind of chocolate bar, isn't it? 😉
Or a variety of Toyota. Either way, the price sounds good. 🙂
D&RFC
A pork shoulder comes from the shoulder of the pig. Sometimes called a "Boston Butt" but it isn't the butt. This is generally regarded as a great smoking meat.
A picnic, on the other hand, comes from just below the shoulder. It generally has more fat concentrated instead of being spread throughout the meat like it is on the shoulder. Sometimes called a "picnic ham" but it isn't a ham. The clearer parts of it can taste like the darker part of the ham.
The ham comes from the butt of the pig. There's the rump end and shank end, but both are referred to as ham.
I didn't come up with the names for this stuff. Yes, calling the shoulder a butt and a picnic a ham is confusing, but that's marketing for you.
The shoulder is shoulder, the picnic is kind-of like the upper arm and the ham is the butt and upper leg.
Thanks Ed. I'm pretty familiar with the various cuts of pork but I'd never heard of a 'picnic', although picnic ham rings a bell now. Apparently, Boston butt is due to the fact it used to be transported in butts, similar to large barrels. I'm not sure how true that fact is but (!) it's appeared in more than one of the various barbecue books I've got.
The big problem I'm having is getting hold of American cut brisket. It turns out that the British cut, although from roughly the same place, is less fatty and doesn't have the point and flat that you need. It is available over here but it's really expensive and, like a pork shoulder, isn't worth doing for just me and Mrs BWFC. Will it freeze I wonder?
How to post a question to get the most help http://www.sqlservercentral.com/articles/Best+Practices/61537
March 31, 2016 at 6:00 am
djj (3/31/2016)
BWFC (3/31/2016)
I've still got no real frame of reference on whether I'm getting the flavours right either. There's no smoking tradition in England and barbecue restaurants are thin on the ground, even more so outside the big cities. I think it tastes good but I might be miles off what it should be like.Depending on where you are from in the states, barbecue or even smoking is different. Rubs and marinade go from sweet to tart and mild to fire breathing (ghost peppers are not used too often).
To me good barbecue is sweet and good meat melts in the mouth, but others like tart with charcoal crust.
I'm definitely heading more toward the Carolina style with the sweetness and sauces. Part of that is down to the difficulty in getting the right kind of brisket to explore the Texas and Kansas styles properly.
If we get a good summer I'm hoping to really get into it this year and try more things and get my recipes perfected. I've got the texture right and I'm getting the knack of maintaining the temperature of the smoker but I definitely need to work on the rubs and marinades.
How to post a question to get the most help http://www.sqlservercentral.com/articles/Best+Practices/61537
March 31, 2016 at 6:06 am
At risk of flung porkchops and a revocation of my invitation to the Tent in the Desert...
Many years ago, I attended a webinar hosted by our own Gail Shaw (may she forever be prosperous for what she has taught us). She made a comment about alerts every DBA should set up on their SQL Server, which I instantly did. This was back when my company had SQL 2005. Then when we upgraded to 2k8, someone didn't copy over that part of the setup. Now we're moving up to 2012 and it occurs to me that we really should get those alerts set up, but I can't remember what the specific numbers were and I can't seem to find the right spot on Gail's blog that might have that information.
So I'm hoping that someone (or Gail) might know what I'm talking about and be kind enough to either post a link or remind me what those alerts are supposed to be?
March 31, 2016 at 6:09 am
If it was my corruption session, then:
All severity 20 and above.
Error 825 (which is a severity 10 informational message that tells you that your IO subsystem is failing)
Plus alerts on lack of success (not the same as failure), but those can't be done with just agent alerts, takes more programming.
Gail Shaw
Microsoft Certified Master: SQL Server, MVP, M.Sc (Comp Sci)
SQL In The Wild: Discussions on DB performance with occasional diversions into recoverability
March 31, 2016 at 6:17 am
GilaMonster (3/31/2016)
If it was my corruption session, then:All severity 20 and above.
Error 825 (which is a severity 10 informational message that tells you that your IO subsystem is failing)
Plus alerts on lack of success (not the same as failure), but those can't be done with just agent alerts, takes more programming.
Thank you, Gail. I appreciate the quick response.
EDIT: And yes, it was your corruption session.
March 31, 2016 at 6:30 am
Brandie Tarvin (3/31/2016)
GilaMonster (3/31/2016)
If it was my corruption session, then:All severity 20 and above.
Error 825 (which is a severity 10 informational message that tells you that your IO subsystem is failing)
Plus alerts on lack of success (not the same as failure), but those can't be done with just agent alerts, takes more programming.
Thank you, Gail. I appreciate the quick response.
EDIT: And yes, it was your corruption session.
Soon as I learnt about error 825 I went into alert mode too. A good learning point there.
March 31, 2016 at 6:53 am
BWFC (3/31/2016)
djj (3/31/2016)
BWFC (3/31/2016)
I've still got no real frame of reference on whether I'm getting the flavours right either. There's no smoking tradition in England and barbecue restaurants are thin on the ground, even more so outside the big cities. I think it tastes good but I might be miles off what it should be like.Depending on where you are from in the states, barbecue or even smoking is different. Rubs and marinade go from sweet to tart and mild to fire breathing (ghost peppers are not used too often).
To me good barbecue is sweet and good meat melts in the mouth, but others like tart with charcoal crust.
I'm definitely heading more toward the Carolina style with the sweetness and sauces. Part of that is down to the difficulty in getting the right kind of brisket to explore the Texas and Kansas styles properly.
If we get a good summer I'm hoping to really get into it this year and try more things and get my recipes perfected. I've got the texture right and I'm getting the knack of maintaining the temperature of the smoker but I definitely need to work on the rubs and marinades.
There are 4 distinct styles of BBQ in the states. There are also 4 tastes in a flavor profile - sweet, spice, smoke, vinegar. IMHO, the best have elements of each one. There's also the debate over sauce - rub, sauce, both or none. These regional variations, differences in what type of wood is used and the interpretation of the cook all come into play. There are a lot of different styles and tastes you can come up with.
The bottom line is that if you like it, go with it. Having "proper" BBQ according to region X and flavor profile Y isn't nearly as important as whether or not you and your family like it. Once people have learned the textbook way (if there was one) they start playing and inventing their own style and recipes. The only real guideline is that they all involve heat, time and smoke. You wouldn't believe the secrecy some people practice over their rub or sauce recipe.
A trip around the US to try different types of BBQ is going to super-expensive and time-consuming. It'll only reinforce the many different styles that exist. In the end, it's about what you like. Play, experiment, have fun and enjoy the experiments. 🙂
March 31, 2016 at 7:03 am
Ed Wagner (3/31/2016)
A trip around the US to try different types of BBQ is going to super-expensive and time-consuming.
Life is about the journey. Not the end result.
@=)
March 31, 2016 at 7:33 am
BWFC (3/31/2016)
Nice!!! Two of my favorite things...ribs and poker. Add some dark malt beverages you have described my personal nirvana. Smile Myself I found a crazy deal on pork shoulders. Full picnics at $1.14/pound. That is unbelievably cheap around here. I picked up 4 of them so I will be firing up my smoker this weekend too.
What's a picnic? I've been looking for an excuse to do a full shoulder for ages but when it's just me and Mrs BWFC it's not worth it. We haven't got the space to invite the family round.
I've still got no real frame of reference on whether I'm getting the flavours right either. There's no smoking tradition in England and barbecue restaurants are thin on the ground, even more so outside the big cities. I think it tastes good but I might be miles off what it should be like.
The only challenge of not having others around is you don't get a chance to sample their mad scientist efforts. There are so many ways to make BBQ and I like certain aspects of all the different styles. Do you do dry rub before smoking? Do you make your own rubs or purchase them? Their is no right way to make smoked meat or a proper taste of what it should be. As with all food the most important part is if the person eating is enjoying it.
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Understanding and Using APPLY (Part 1) - http://www.sqlservercentral.com/articles/APPLY/69953/
Understanding and Using APPLY (Part 2) - http://www.sqlservercentral.com/articles/APPLY/69954/
March 31, 2016 at 7:36 am
Ed Wagner (3/31/2016)
BWFC (3/31/2016)
djj (3/31/2016)
BWFC (3/31/2016)
I've still got no real frame of reference on whether I'm getting the flavours right either. There's no smoking tradition in England and barbecue restaurants are thin on the ground, even more so outside the big cities. I think it tastes good but I might be miles off what it should be like.Depending on where you are from in the states, barbecue or even smoking is different. Rubs and marinade go from sweet to tart and mild to fire breathing (ghost peppers are not used too often).
To me good barbecue is sweet and good meat melts in the mouth, but others like tart with charcoal crust.
I'm definitely heading more toward the Carolina style with the sweetness and sauces. Part of that is down to the difficulty in getting the right kind of brisket to explore the Texas and Kansas styles properly.
If we get a good summer I'm hoping to really get into it this year and try more things and get my recipes perfected. I've got the texture right and I'm getting the knack of maintaining the temperature of the smoker but I definitely need to work on the rubs and marinades.
There are 4 distinct styles of BBQ in the states. There are also 4 tastes in a flavor profile - sweet, spice, smoke, vinegar. IMHO, the best have elements of each one. There's also the debate over sauce - rub, sauce, both or none. These regional variations, differences in what type of wood is used and the interpretation of the cook all come into play. There are a lot of different styles and tastes you can come up with.
The bottom line is that if you like it, go with it. Having "proper" BBQ according to region X and flavor profile Y isn't nearly as important as whether or not you and your family like it. Once people have learned the textbook way (if there was one) they start playing and inventing their own style and recipes. The only real guideline is that they all involve heat, time and smoke. You wouldn't believe the secrecy some people practice over their rub or sauce recipe.
A trip around the US to try different types of BBQ is going to super-expensive and time-consuming. It'll only reinforce the many different styles that exist. In the end, it's about what you like. Play, experiment, have fun and enjoy the experiments. 🙂
Also 'wet' or dry rub.
I like them when first you taste some sweet, then some salt and smoke, and it finishes with some heat.
We usually have a couple friendly rib and chicken wing competitions each summer.
It's a good way to find what you like, as you get to try several different profiles side by side.
March 31, 2016 at 7:39 am
BWFC (3/31/2016)
Ed Wagner (3/31/2016)
ThomasRushton (3/31/2016)
BWFC (3/31/2016)
Nice!!! Two of my favorite things...ribs and poker. Add some dark malt beverages you have described my personal nirvana. Smile Myself I found a crazy deal on pork shoulders. Full picnics at $1.14/pound. That is unbelievably cheap around here. I picked up 4 of them so I will be firing up my smoker this weekend too.
What's a picnic?
A kind of chocolate bar, isn't it? 😉
Or a variety of Toyota. Either way, the price sounds good. 🙂
D&RFC
A pork shoulder comes from the shoulder of the pig. Sometimes called a "Boston Butt" but it isn't the butt. This is generally regarded as a great smoking meat.
A picnic, on the other hand, comes from just below the shoulder. It generally has more fat concentrated instead of being spread throughout the meat like it is on the shoulder. Sometimes called a "picnic ham" but it isn't a ham. The clearer parts of it can taste like the darker part of the ham.
The ham comes from the butt of the pig. There's the rump end and shank end, but both are referred to as ham.
I didn't come up with the names for this stuff. Yes, calling the shoulder a butt and a picnic a ham is confusing, but that's marketing for you.
The shoulder is shoulder, the picnic is kind-of like the upper arm and the ham is the butt and upper leg.
Thanks Ed. I'm pretty familiar with the various cuts of pork but I'd never heard of a 'picnic', although picnic ham rings a bell now. Apparently, Boston butt is due to the fact it used to be transported in butts, similar to large barrels. I'm not sure how true that fact is but (!) it's appeared in more than one of the various barbecue books I've got.
The big problem I'm having is getting hold of American cut brisket. It turns out that the British cut, although from roughly the same place, is less fatty and doesn't have the point and flat that you need. It is available over here but it's really expensive and, like a pork shoulder, isn't worth doing for just me and Mrs BWFC. Will it freeze I wonder?
I have had really good luck with freezing brisket, pulled pork and even ribs. I have a vacuum sealer that makes short work of it. Sadly the ribs are too big for the sealer unless I break them down so I just commit to not freezing them for long. I have frozen some of the brisket and pulled pork for a year and it comes out full of flavor and aroma close to the day it went in. In my house it is only my oldest son and myself that likes anything from the smoker. His favorite by far is babyback ribs. I will often cook up 6-10 slabs with a few different rubs and freeze what we don't eat in the first couple days. My wife and second son want nothing to do with it.
_______________________________________________________________
Need help? Help us help you.
Read the article at http://www.sqlservercentral.com/articles/Best+Practices/61537/ for best practices on asking questions.
Need to split a string? Try Jeff Modens splitter http://www.sqlservercentral.com/articles/Tally+Table/72993/.
Cross Tabs and Pivots, Part 1 – Converting Rows to Columns - http://www.sqlservercentral.com/articles/T-SQL/63681/
Cross Tabs and Pivots, Part 2 - Dynamic Cross Tabs - http://www.sqlservercentral.com/articles/Crosstab/65048/
Understanding and Using APPLY (Part 1) - http://www.sqlservercentral.com/articles/APPLY/69953/
Understanding and Using APPLY (Part 2) - http://www.sqlservercentral.com/articles/APPLY/69954/
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