Are the posted questions getting worse?
-
Greg Edwards-268690 (3/31/2016)
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.
I always forget about wet rubs. For me dry rub is the only way but I have had some wet rubs that are might good. I also don't use any sauce but that is my preference. We have so many BBQ competitions out here every year it is scary. There are usually 2-3 around town every weekend between the first weekend of May through September. It is usually free or inexpensive to enter and you can sample dozens and dozens of different styles. Most of the competitors have samples or even items you can purchase.
_______________________________________________________________
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/ -
Damn it guys! Do you realize how hungry you're all making me right now?!? LOL
SELECT quote FROM brain WHERE original = 1
0 rows returned -
yb751 (3/31/2016)
Damn it guys! Do you realize how hungry you're all making me right now?!? LOLDitto.
-
Luis Cazares (3/31/2016)
yb751 (3/31/2016)
Damn it guys! Do you realize how hungry you're all making me right now?!? LOLDitto.
They got me on "Also 'wet' or dry rub" topic .....
-
BL0B_EATER (3/31/2016)
Luis Cazares (3/31/2016)
yb751 (3/31/2016)
Damn it guys! Do you realize how hungry you're all making me right now?!? LOLDitto.
They got me on "Also 'wet' or dry rub" topic .....
Next I guess we need to discuss BBQ sauce...
_______________________________________________________________
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/ -
Michael L John (3/30/2016)
Maybe we can lobby for VI editor?Seen eons ago on alt.religion.emacs
And the number of the beast is VI VI VI.
Drew
J. Drew Allen
Business Intelligence Analyst
Philadelphia, PA -
BL0B_EATER (3/31/2016)
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.
In addition to 825, I like to include 823, 824, 829 and 832.
May you never be alerted on any of these.
Wayne
Microsoft Certified Master: SQL Server 2008
Author - SQL Server T-SQL Recipes
If you can't explain to another person how the code that you're copying from the internet works, then DON'T USE IT on a production system! After all, you will be the one supporting it!
Links:
For better assistance in answering your questions
Performance Problems
Common date/time routines
Understanding and Using APPLY Part 1 & Part 2 -
BWFC (3/31/2016)
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?The concept of a British cut is a strange one. The phenomenon (as opposed to the concept of it) is one I've never encountered, although many Englsh belive there's such a thing - even my wife believed that until I married her and took off her to live in Scotland and she disovered when she went to butchers that she hadn't a clue what anything in the shops was because the Scottish cuts were totally different from any English ones (it wasn't too confusing when the names were different, but when the names were the same and the cuts were different she did get a bit confused).
Tom
-
Mistake of the day.
Made a batch of pickles (Claussen Hearty Garlic Dills, added sliced garlic clove, and 5 habaneros, with a 30 second microwave 'jump start to release the oils).
Rubbed my eye.....
Yep, those peppers are hot!
-
Sean Lange (3/31/2016)
BL0B_EATER (3/31/2016)
Luis Cazares (3/31/2016)
yb751 (3/31/2016)
Damn it guys! Do you realize how hungry you're all making me right now?!? LOLDitto.
They got me on "Also 'wet' or dry rub" topic .....
Next I guess we need to discuss BBQ sauce...
You do realize there are purists who would take you out behind the woodshed with a switch for merely suggesting getting the sauce in such a manner?
And dang it, now I want BBQ and I just finished lunch...
-
jasona.work (3/31/2016)
Sean Lange (3/31/2016)
BL0B_EATER (3/31/2016)
Luis Cazares (3/31/2016)
yb751 (3/31/2016)
Damn it guys! Do you realize how hungry you're all making me right now?!? LOLDitto.
They got me on "Also 'wet' or dry rub" topic .....
Next I guess we need to discuss BBQ sauce...
You do realize there are purists who would take you out behind the woodshed with a switch for merely suggesting getting the sauce in such a manner?
And dang it, now I want BBQ and I just finished lunch...
You mean buying instead of making? Every BBQ place makes their own sauce. That picture is pretty much how all the grocery stores look around here. There are some well known brands on the rack but also dozens of local bottled versions. You should what the wall of sauce options are in any of the local dedicated BBQ shops.
_______________________________________________________________
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/ -
WayneS (3/31/2016)
BL0B_EATER (3/31/2016)
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.
In addition to 825, I like to include 823, 824, 829 and 832.
They're all severity 20 or above, hence included in the other alert I said should be created. There's no need to create a second alert for them.
Gail Shaw
Microsoft Certified Master: SQL Server, MVP, M.Sc (Comp Sci)
SQL In The Wild: Discussions on DB performance with occasional diversions into recoverabilityWe walk in the dark places no others will enter
We stand on the bridge and no one may pass -
jasona.work (3/31/2016)
Sean Lange (3/31/2016)
BL0B_EATER (3/31/2016)
Luis Cazares (3/31/2016)
yb751 (3/31/2016)
Damn it guys! Do you realize how hungry you're all making me right now?!? LOLDitto.
They got me on "Also 'wet' or dry rub" topic .....
Next I guess we need to discuss BBQ sauce...
You do realize there are purists who would take you out behind the woodshed with a switch for merely suggesting getting the sauce in such a manner?
And dang it, now I want BBQ and I just finished lunch...
When I smoke, I'll only use a dry rub. The sauce is for after the meat is done and on the table. Each person can get as saucy as they want, but doesn't have to use any. I have been known make my own to serve with dinner, but I won't smoke with it.
As for what sauce is good, it depends on the meat and the mood. Most of the time, none. I'm sometimes in the mood for a sauce with some zing, especially with wings.
-
Greg Edwards-268690 (3/31/2016)
Mistake of the day.Made a batch of pickles (Claussen Hearty Garlic Dills, added sliced garlic clove, and 5 habaneros, with a 30 second microwave 'jump start to release the oils).
Rubbed my eye.....
Yep, those peppers are hot!
Oh my. I hope you didn't have to go to the hospital.
I've made pickles very similar to that and they turned out awesome. I hope I've outgrown the dismal, sponge-like failures with practice. 😉 Don't ever touch your eye after working with peppers, even the not-so-hot ones. Our mouths can develop a tremendous tolerance for heat, but I don't think our eyes can do the same.
-
Gail,
I was trying to picture the OP giving the presentation and using your advice. I simply couldn't get the whole picture, I just start laughing.
Viewing 15 posts - 53,311 through 53,325 (of 66,712 total)
You must be logged in to reply to this topic. Login to reply