I've improved my chicken from barely edible to mostly edible! :wink:
I've a couple of new techniques under my belt that I have some faith in... maybe miss guided faith but we'll see at some point.
My pulled pork is getting better, cook after cook, so that's moving in the right direction too, only done ribs a couple of times, but got good responses to them, and mixed responses to the brisket, mostly good but nothing stunning in brisket yet.
Cooking all winter was pretty good, we didn't get more than a couple of rainy, windy days, and one or two when it was cold, it threatened snow and sleet, but we avoided all but a flurry one day.
But it sure does teach you to keep an eye on the weather, and be aware of what your pit does in the differing conditions.
As to nameable techniques, there have been experiments by me this winter in, brining, marinading, injections, rubs, sauces, mops and spritz's, trimming & shaping, fire control, woods and spice combination's that work, and woods and spice combination's that don't work, :wink: fire starting in different ways to lock in the temperature from the word, "Go"!
Pit building, food handling and safety, common sense, humor and generally looking for the good in the day, even if it's only that a certain wood - spice combination, doesn't work as well as you thought it would, (better to learn that when practicing than when competing, after all)!
So all in all it's been a great winter and I've had the privilege to cook with, feed or just BS with, T, Becci (Sterling, Mark and some of the girls from Q4U), Doug, Brian & Nelly (Dragon Smoke), Brian Winther, (his wife and son), Sheldon, Joe Furgeson, (his Dad and Uncle), Larry Jacobs, Carla, Tony (the welder), Joe (the CBJ), Sampson, Phred (and his wife), all at Q4U, and also at the Vets Cook in Lehi, with Johnathan and Richard, Chuck, Flexo, Chris, Lyle, Delanna, Norm, Linda, Mike, T, Doug, Carla (her husband, daughter, SIL and granddaughter), as well as numerous other new friends and acquaintances, to whome I apologize for not mentioning by name!
Thanks to all who took part in some way in the Frostbite Challenge, Utah's kick off cooking competition of 2009!
It's been a great winter for cooking, and I for one hope for as good a spring, summer and fall of cooking, until I can get back to the weekly practice again! :wink:
Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
KCBS Certified Barbecue Judge.
UBBQO Certified Barbecue Judge.