Site Slang (request to add to the database)

Can't figure out what we're saying? Try here.
User avatar
maccas66
Expert
Expert
Posts: 1379
Joined: December 20th, 2011, 10:07 pm
Title: Aussourian Plumber
BBQ Comp Team Name: Not competing yet...
Location: Cranebrook, NSW

Re: Site Slang

Post by maccas66 » April 26th, 2012, 1:24 am

Drip-Lip.....A scientifically designed metal bar, cunningly posioned at the bottom edge of the CC (as before noted Cooking Chamber) door, to avoid FD ( Fat Dribble) from running down the exterior of ones prized Smoker!, sometimes over looked but soon after added! :rulz:


" I`m so hungry, I`m farting fresh air!"

User avatar
Gizmo
Founder
Founder
Posts: 6134
Joined: July 23rd, 2011, 11:55 am
Title: Member
BBQ Comp Team Name: Edna's Kids Comp Team - KCBS Certified Judge
Location: Kearney, NE

Re: Site Slang

Post by Gizmo » May 7th, 2012, 6:56 am

Maybe this has already been covered but rlmax's question this morning got me thinking about it - more help when designing or trouble-shooting a smoker than anything else but it sure helps me wrap my mind around the situation so here goes ...

Convective - heat transfer carried by air - it's mainly how we heat/cool our homes ...
Conductive - heat transfer through a solid - heat one end of a length of steel strap with a torch and after awhile the other end it too hot to hold ...
Radiant - the transfer of heat by transmission through a gas (atmosphere) - like a radio wave - independent of air movement - why we like shade ...

My son - the engineer - actually got into this conversation with me and ran a calculation on convective vs. radiant by balancing a formula within an enclosed chamber like our pits. My question was "which is more effective - radiant or convective?" - he concluded that they're about even. Conductive on the other hand takes a while - it's why we often spend an hour or more getting our pits stable - conductive takes that long to get to the party and all 3 players have an effect on the final temp.

I THOUGHT I had read all the posts here but dang if I can find this one ... hope this helps someone - :-B


And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy. :D
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)

User avatar
Frank_Cox
Site Admin
Site Admin
Posts: 6950
Joined: January 17th, 2011, 6:30 pm
Title: OB1
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
KCBS Cert. BBQ Judge
Location: Missouri
Contact:

Re: Site Slang

Post by Frank_Cox » May 7th, 2012, 7:58 am

I couldn't have said it better Rick! Nice post!

Sent using Forum Runner. Try it out for Android or iPhone IOS



User avatar
Smokeone
Founder
Founder
Posts: 4094
Joined: December 17th, 2011, 8:52 am
Title: Builder Wannabee
BBQ Comp Team Name: Team Smokerbuilder


KCBS Certified BBQ Judge
Location: Missouri

Re: Site Slang

Post by Smokeone » May 7th, 2012, 12:56 pm

Strong work there Rick! :-bd


BBQ is just smoke and beers!
Usually more beers than smoke.

User avatar
The Czar
Founder
Founder
Posts: 8313
Joined: May 22nd, 2011, 9:30 am
Title: Spam Hammerer
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
I'm Certifiable
Location: Missouri

Re: Site Slang

Post by The Czar » May 7th, 2012, 1:04 pm

Rick...you may not be right....but your all right in my book... :-bd


If you can't fix it by sheer force or cursing......then it can't be fixed.....


AKA= The Czar

User avatar
Gizmo
Founder
Founder
Posts: 6134
Joined: July 23rd, 2011, 11:55 am
Title: Member
BBQ Comp Team Name: Edna's Kids Comp Team - KCBS Certified Judge
Location: Kearney, NE

Re: Site Slang

Post by Gizmo » May 7th, 2012, 5:25 pm

Thanks guys ... I think ... :-s


And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy. :D
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)

User avatar
smokendink71
Expert
Expert
Posts: 472
Joined: June 5th, 2012, 4:53 pm
Title: Le Cordon Bleu Chef
BBQ Comp Team Name: Not competing yet...
Location: Central Illinois
Contact:

Re: Site Slang

Post by smokendink71 » June 29th, 2012, 7:29 pm

one for rick, spatch cock, to cut the spine out of poultry thus splitting/butterflying the said bird reducing overall mass and cook time :kewl: :chef:


A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.

Image

User avatar
PressureRanger
Senior SmokerBuilder
Senior SmokerBuilder
Posts: 99
Joined: May 23rd, 2012, 9:28 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Redford, MI

Re: Site Slang

Post by PressureRanger » June 29th, 2012, 7:41 pm

Hey Dink...I have 2 chickens I bought today for doing a test cook on the new Smoker tomorrow. How do you go about "Spatch Cocking" the birds?? I'm guessing poultry scissors and just cut along each side of the spine???


Pulling my pork....200 lbs at a time!!

Image

User avatar
smokendink71
Expert
Expert
Posts: 472
Joined: June 5th, 2012, 4:53 pm
Title: Le Cordon Bleu Chef
BBQ Comp Team Name: Not competing yet...
Location: Central Illinois
Contact:

Re: Site Slang

Post by smokendink71 » June 29th, 2012, 8:48 pm

well you can do either, I use a meat cleaver, on chickens it's pretty simple though so you shouldn't need a cleaver, you can also remove the keel bone and that will help them lay flatter. keep in mind they will cook a lot faster, I did a 22 lb turkey in 2hours and 20 minutes.


A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.

Image

User avatar
smokendink71
Expert
Expert
Posts: 472
Joined: June 5th, 2012, 4:53 pm
Title: Le Cordon Bleu Chef
BBQ Comp Team Name: Not competing yet...
Location: Central Illinois
Contact:

Re: Site Slang

Post by smokendink71 » June 29th, 2012, 8:51 pm

here's what you're looking for, only smaller.
2012-06-23_19-50-28_862.jpg
2012-06-24_10-36-29_426.jpg
You do not have the required permissions to view the files attached to this post.


A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.

Image

User avatar
PressureRanger
Senior SmokerBuilder
Senior SmokerBuilder
Posts: 99
Joined: May 23rd, 2012, 9:28 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Redford, MI

Re: Site Slang

Post by PressureRanger » June 29th, 2012, 9:17 pm

Thanks dink...the visual helps. I think I'll give it a shot tomorrow when I do the test cook.


Pulling my pork....200 lbs at a time!!

Image

User avatar
smokendink71
Expert
Expert
Posts: 472
Joined: June 5th, 2012, 4:53 pm
Title: Le Cordon Bleu Chef
BBQ Comp Team Name: Not competing yet...
Location: Central Illinois
Contact:

Re: Site Slang

Post by smokendink71 » June 29th, 2012, 9:21 pm

cool let me know how it turns out


A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.

Image

User avatar
The Czar
Founder
Founder
Posts: 8313
Joined: May 22nd, 2011, 9:30 am
Title: Spam Hammerer
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
I'm Certifiable
Location: Missouri

Re: Site Slang

Post by The Czar » July 2nd, 2012, 6:09 pm

Dink.....you should give step by step instructions with pics....and then we can make it a sticky!!! :beer:


If you can't fix it by sheer force or cursing......then it can't be fixed.....


AKA= The Czar

User avatar
smokendink71
Expert
Expert
Posts: 472
Joined: June 5th, 2012, 4:53 pm
Title: Le Cordon Bleu Chef
BBQ Comp Team Name: Not competing yet...
Location: Central Illinois
Contact:

Re: Site Slang

Post by smokendink71 » July 2nd, 2012, 6:19 pm

yeah sometime this week I'm going to do another and film it so I can put it on youtube and add a link here for everyone :chef:


A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.

Image

User avatar
Frank_Cox
Site Admin
Site Admin
Posts: 6950
Joined: January 17th, 2011, 6:30 pm
Title: OB1
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
KCBS Cert. BBQ Judge
Location: Missouri
Contact:

Re: Site Slang

Post by Frank_Cox » July 2nd, 2012, 6:33 pm

:beer: :points: Thanks dink!



User avatar
The Czar
Founder
Founder
Posts: 8313
Joined: May 22nd, 2011, 9:30 am
Title: Spam Hammerer
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
I'm Certifiable
Location: Missouri

Re: Site Slang

Post by The Czar » July 2nd, 2012, 6:35 pm

:points: :points: :points: :points: :points:


If you can't fix it by sheer force or cursing......then it can't be fixed.....


AKA= The Czar

User avatar
Mcgerf
beginner
beginner
Posts: 12
Joined: February 15th, 2012, 4:29 pm

Re: Site Slang

Post by Mcgerf » August 15th, 2012, 12:00 am

I've done the spatch cock thing a couple of times, and it works great. Just starting to get the hang of it, Thanks Dink! OK, the question of the day, "....... What is a "fattie" ??? .....must be on a diet in California, never heard of it...them...whatever. :huh:



User avatar
smokendink71
Expert
Expert
Posts: 472
Joined: June 5th, 2012, 4:53 pm
Title: Le Cordon Bleu Chef
BBQ Comp Team Name: Not competing yet...
Location: Central Illinois
Contact:

Re: Site Slang

Post by smokendink71 » August 15th, 2012, 1:04 am

This is a fattie
You do not have the required permissions to view the files attached to this post.


A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.

Image

User avatar
smokendink71
Expert
Expert
Posts: 472
Joined: June 5th, 2012, 4:53 pm
Title: Le Cordon Bleu Chef
BBQ Comp Team Name: Not competing yet...
Location: Central Illinois
Contact:

Re: Site Slang

Post by smokendink71 » August 15th, 2012, 1:06 am

and more of the fattie
You do not have the required permissions to view the files attached to this post.


A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.

Image

User avatar
smokendink71
Expert
Expert
Posts: 472
Joined: June 5th, 2012, 4:53 pm
Title: Le Cordon Bleu Chef
BBQ Comp Team Name: Not competing yet...
Location: Central Illinois
Contact:

Re: Site Slang

Post by smokendink71 » August 15th, 2012, 1:08 am

so hope this helps, fatties are good and can be made in a variety of ways
You do not have the required permissions to view the files attached to this post.


A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.

Image

User avatar
smokendink71
Expert
Expert
Posts: 472
Joined: June 5th, 2012, 4:53 pm
Title: Le Cordon Bleu Chef
BBQ Comp Team Name: Not competing yet...
Location: Central Illinois
Contact:

Re: Site Slang

Post by smokendink71 » August 15th, 2012, 1:11 am

oh and so you know what all is in it, first the bacon weave then a layer of italian sausage then crumbled bacon then some rub then BBQ sauce and last but not least cheese, roll it all up sprinkle it with more rub and some more BBQ sauce then smoke for about 2 1/2 - 3 hours


A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.

Image

User avatar
The Czar
Founder
Founder
Posts: 8313
Joined: May 22nd, 2011, 9:30 am
Title: Spam Hammerer
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
I'm Certifiable
Location: Missouri

Re: Site Slang

Post by The Czar » August 15th, 2012, 7:19 am

What Dink didn't say was that a Fattie is just that pure ultimate goodness with a payout of gaining alot of weight.....but they are so good for your soul its worth it....and Dink....U Suck.... =))


If you can't fix it by sheer force or cursing......then it can't be fixed.....


AKA= The Czar

User avatar
smokendink71
Expert
Expert
Posts: 472
Joined: June 5th, 2012, 4:53 pm
Title: Le Cordon Bleu Chef
BBQ Comp Team Name: Not competing yet...
Location: Central Illinois
Contact:

Re: Site Slang

Post by smokendink71 » August 15th, 2012, 10:24 am

Thanks DC lol =)) by the way I sent your samples down with Frank's order, he should be getting it anytime.


A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.

Image

User avatar
The Czar
Founder
Founder
Posts: 8313
Joined: May 22nd, 2011, 9:30 am
Title: Spam Hammerer
BBQ Comp Team Name: Team SmokerBuilder- Competition BBQ Team
I'm Certifiable
Location: Missouri

Re: Site Slang

Post by The Czar » August 15th, 2012, 12:08 pm

Oh no!!!!
You do not have the required permissions to view the files attached to this post.



User avatar
smokendink71
Expert
Expert
Posts: 472
Joined: June 5th, 2012, 4:53 pm
Title: Le Cordon Bleu Chef
BBQ Comp Team Name: Not competing yet...
Location: Central Illinois
Contact:

Re: Site Slang

Post by smokendink71 » August 15th, 2012, 12:19 pm

yup guess you will have to be nice to Frank again for a little while lol


A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.

Image

Post Reply

Return to “Site Slang Database”