Bobby Flay - barbecue idiot
Nunya Bidnits
Somebody lock him up. This "recipe" for burnt ends is absolutely criminal.
The idiot doesn't even know which part of the brisket makes burnt ends. And
"cook until dried out" in a large pan with holes???" Then cook some more?
Really?
Then there's the utter sacrilege of his calling this shit "Arthur Bryant's."
Arthur and Charlie must be rolling over in their graves. There's even a
disclaimer ("Restaurant Recipe" in small print) that might make you think
Bryant's makes burnt ends this way. It's interesting that the disclaimer
also says this is an adaptation from a bulk recipe, but they have not tested
it and don't take responsibility for the crappy results you're going to get.
I wonder if this got mixed up with a recipe for turning brisket into jerky.
The only connection this seems to have to Bryant's is the sauce he
recommends, which is not their good stuff. Their original sauce, a vinegar
based paprika and cayenne sauce, is the sauce that helped make their
reputation, and it's unique and wonderful. The stuff Flay recommends was
created later, after Arthur died IIRC, for the people who just had to have a
sweet tomato based sauce.
Usually I think Flay is a pretty impressive cook, and really good with a
grill, but apparently he needs to spend a few weekends at barbecue
competitions and decent restaurants getting schooled.
I suppose this is good PR for Bryant's, providing nobody actually follows
this recipe.
MartyB in KC
A Moose In Love
september.invalid> wrote:
> http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/arthur-bryants...
Bobby Flay is about personality and little else. I don't think he's
an impressive cook. TV cooks what's good = Mario, Anthony Bourdain,
many of the cooks featured on Diners, Drive-Ins and Dives etc.
Emeril's not bad, but he does not have a good reputation as a pro.
Janet Wilder
Bobby Flay thinks that putting hot chili peppers, cayenne or hot sauce
into everything makes it "authentic" Maye it's because he grew up in
New York City and didn't meet a chili pepper until he was a grown man. I
think he's quite bogus.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
monroe, of course
<ip snay>
just shows how one who thinks he knows shows how little he actually
knows compared to the regulars here at a.f.b.
We who DO know actually see beyond the smoke-n-mirrors
monroe(knows better)
bbq
Some of these TV Cooks must be on drugs. I don't remember who, but one
(supposedly a Q' master), Q'ued up a butt for pulled pork. He mentioned
cooking it until 165 °, then pulling. His Q'ueing techniques were ok,
but cooking until 165°? Come on, teach people correctly. You can't
have pulled pork if the meat temp is 165°.
I mentioned this error in the comment section. I got accused of being a
snob. Ok, call me a snob. But also, lets cook together. You cook your
way (until meat is 165°) and I will cook my way (until meat is 195°)
We'll then see which can be "pulled pork".
Rachael Ray got her start with 30 minute meals. Nothing in her 30
minutes meal book can be done in 30 minutes from start to finish. Maybe
45, but not 30. I like Rachael, but she needs to stop the BS too...
BBQ
--
bbq
What bothers me most is the followers that claim the cook they follow
has the best recipe for "whatever". Ok, think it is the best recipe,
that is just an opinion. But don't tell me you cooked a butt or
shoulder until 165° and had "pulled pork".
Can you push an elephant up a muddy hill? It's not gonna happen.
Neither is it gonna happen "pulling pork" at 165°
AFB is a better educator then some of these clowns..
BBQ
Ed Pawlowski
"A Moose In Love" <parkstre...@gmail.com> wrote
> Emeril's not bad, but he does not have a good reputation as a pro.
I was never a big fan of Emeril and his "bam" got old fast. They he had the
Emeril Green series on Planet Earth. He showed a better more realistic
personality and some good recipes that anyone could make.
Sqwertz
> I was never a big fan of Emeril and his "bam" got old fast. They he had the
> Emeril Green series on Planet Earth. He showed a better more realistic
> personality and some good recipes that anyone could make.
He has a sitcom, too. Or at least it was planned. It must have
come and gone pretty quickly because I never saw it mentioned
anywhere.
Wow, that was all the back in 2001? It only last a few episodes.
-sw
mike
I've learned a lot from Diners, Drive-Ins and Dives. that show always
leaves me hungry for something... Of course those cooks are making
real food for real people who wouldn't come back if they got a piece
of jerky for ordering a burnt end.
Guessing that on some of the cooking shows, the cast and crew have a
pizza waiting on them so they don't have to try to eat the crap made
on the show.
Janet Wilder
> I've learned a lot from Diners, Drive-Ins and Dives. that show always
> leaves me hungry for something... Of course those cooks are making
> real food for real people who wouldn't come back if they got a piece
> of jerky for ordering a burnt end.
I think I've learned the most from Alton Brown. I might not do his
recipes, but the science stuff wows me. Just understanding the chemistry
of cooking and baking has been a great help in my own experiments a/k/a
recipes.
Nunya Bidnits
Janet Wilder <kellie...@yahoo.com> wrote:
> On 12/4/2010 9:09 AM, mike wrote:
>
>> I've learned a lot from Diners, Drive-Ins and Dives. that show
>> always leaves me hungry for something... Of course those cooks are
>> making real food for real people who wouldn't come back if they got
>> a piece of jerky for ordering a burnt end.
>
> I think I've learned the most from Alton Brown. I might not do his
> recipes, but the science stuff wows me. Just understanding the
> chemistry of cooking and baking has been a great help in my own
> experiments a/k/a recipes.
He's pretty amazing. The only thing is, almost nobody is going to go to the
excessive lengths he recommends to do something simple. I saw him do 30
minutes on brewing a cup of coffee. He explains the rocket science, then
it's up to us to take the practical parts of it and put it to use.
--
-
Ed Pawlowski
"Janet Wilder" <kellie...@yahoo.com> wrote
> I think I've learned the most from Alton Brown. I might not do his
> recipes, but the science stuff wows me. Just understanding the chemistry
> of cooking and baking has been a great help in my own experiments a/k/a
> recipes.
You can learn the basics and apply the knowledge to your own recipes. Some
of his just don't agree with my taste, but you find a little hint here and
there that you can improve your old method with. I do follow his pancake
recipe though.
ridg...@novoicenetno.com
<parkstre...@gmail.com> wrote:
>On Dec 3, 3:28 pm, "Nunya Bidnits" <nunyabidn...@eternal-
>september.invalid> wrote:
>> http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/arthur-bryants...
>>
>> Somebody lock him up. This "recipe" for burnt ends is absolutely criminal.
>> The idiot doesn't even know which part of the brisket makes burnt ends. And
>> "cook until dried out" in a large pan with holes???" Then cook some more?
>> Really?
I couldn't agree more. Bobby Flay can kiss my BBQ. My son in-law is
trying various recipes with BBQ that he keeps getting off of the TV -
the stuff never comes out right. I keep telling him about this NG and
everything he can learn hear but sometimes the young know everything.
Shinglhed
If you can't be a good example, then you'll just have to be a horrible
warning.
Nunya Bidnits
ridg...@novoicenetno.com <ridg...@novoicenetno.com> wrote:
> On Fri, 3 Dec 2010 13:30:38 -0800 (PST), A Moose In Love
> <parkstre...@gmail.com> wrote:
>
>> On Dec 3, 3:28 pm, "Nunya Bidnits" <nunyabidn...@eternal-
>> september.invalid> wrote:
>>> http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/arthur-bryants...
>>>
>>> Somebody lock him up. This "recipe" for burnt ends is absolutely
>>> criminal. The idiot doesn't even know which part of the brisket
>>> makes burnt ends. And "cook until dried out" in a large pan with
>>> holes???" Then cook some more? Really?
>
>
> I couldn't agree more. Bobby Flay can kiss my BBQ. My son in-law is
> trying various recipes with BBQ that he keeps getting off of the TV -
> the stuff never comes out right. I keep telling him about this NG and
> everything he can learn hear but sometimes the young know everything.
It's pretty hard to tell people how to barbecue or grill on tv, since there
is no such thing as uniform equipment, standard temperature controls, or
even uniform fuel. It caters to the need of the general public to have
ironclad recipes to follow mindlessly rather than to learn methods. Throw in
a variable or explain doneness without a kitchen timer, and the average
viewer glazes over. So the producers try to create barbecue content while
ignoring the variables and keeping the show "safe" for the unadventurous.
And the barbecue shows almost never bother how to explain smoking or
grilling on commonly owned equipment. I watch Steven Raichlen on BBQ
University where he often rolls out equipment virtually no one has, like a
big special stainless grill made for South American style barbecue, and then
proceeds to give instructions as if everyone has one. I recall watching him
smoke a brisket on one of those humongogiganticus Weber grills the size of a
tractor tire, and telling everyone how to set it up. Translate that into a
standard offset smoker or vertical cylinder which most people are going to
have to use to smoke a brisket? Good luck with that.
MartyB
tutall
>
> I couldn't agree more. Bobby Flay can kiss my BBQ. My son in-law is
> trying various recipes with BBQ that he keeps getting off of the TV -
> the stuff never comes out right. I keep telling him about this NG and
> everything he can learn hear but sometimes the young know everything.
>
Shoot, just show him the BBQ FAQ.
Wonderful document.
hrbrick...@verizon.net
On 6-Dec-2010, "Nunya Bidnits" <nunyab...@eternal-september.invalid>
wrote:
I watch a lot of food tv, but I can't recall ever trying to follow a food tv
recipe. But I've learned a lot from what I watch. I grew up believing that
everytime you cook fish, you're going to stink up the house. And you
will if you continue to cook stinking fish. Viola! fresh fish doesn't stink.
It took me years to overcome my reluctance to get a fire hot enough
to properly cook a steak. I still don't like to run my kitchen range that
hot, because I have a misplaced fear that I'll ruin the stove top with
the reflected heat. Those folks on food tv finally convinced me that
you have to have a really hot fire to properly grill a steak. I learned
how to BBQ from the folks here and over on ABF. Not everything
I've heard here works either. I just finished putting up a five pound
piece of beef shoulder. I slow cooked it to about 200F internal.
Supposed to be dried out and tough right? Wrong. It's gum tender
and succulent. (I meant to take it off at 175F). It was roasted
covered in a CI dutch oven with no liquid added.)
I don't try to duplicate the neat lobster recipes either. Lobsters are
going for about $18.00/lb live here right now. By the time you throw
away the thorax, you're looking at $30/lb. Not my cup of tea no
matter how good it tastes.
As for saying those tv cooks can't cook, it sounds pretty silly
to me. Bobby Flay, Mario Batelli and Emeril all have successful
restaurants in New Your City where the competition is as fierce
as it gets. Every one of them started their careers the hard way
and made it to the top.
--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)
Dimitri
news:idbju2$57l$1...@news.eternal-september.org...
> http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/arthur-bryants-burnt-ends-recipe/index.html
>
And you're just discovering this?
Dimitri
Ed Pawlowski
<hrbrick...@verizon.net> wrote
> I don't try to duplicate the neat lobster recipes either. Lobsters are
> going for about $18.00/lb live here right now. By the time you throw
> away the thorax, you're looking at $30/lb. Not my cup of tea no
> matter how good it tastes.
Around here we complain when it hits $6. We're 45 miles from where they
catch them.
hrbrick...@verizon.net
On 6-Dec-2010, "Ed Pawlowski" <e...@snetnospam.net> wrote:
> <hrbrick...@verizon.net> wrote
> > I don't try to duplicate the neat lobster recipes either. Lobsters are
> > going for about $18.00/lb live here right now. By the time you throw
> > away the thorax, you're looking at $30/lb. Not my cup of tea no
> > matter how good it tastes.
>
> Around here we complain when it hits $6. We're 45 miles from where they
> catch them.
I do love lobster, but it's a hell of a drive to where the price is right.
20 years
ago I got my fill of Spiney Lobster down at Key West.We were living in the
marina at Key West Naval Air Station at the time. A bunch of the younger
guys went snorkelling on opening day and copped a bushel or so of the
spiney guys along with a variety of fish. We threw an outdoor pig out party
under one of the Tiki huts with blackened fish and lobster for all. Those
were the days.
Sqwertz
> I don't try to duplicate the neat lobster recipes either. Lobsters are
> going for about $18.00/lb live here right now. By the time you throw
> away the thorax, you're looking at $30/lb. Not my cup of tea no
> matter how good it tastes.
Is that for Maine lobster or spiny Florida lobster?
Here at CostCo the tails go for $20/lb. Each tail weighs about a
pound. They're from Australia, IIRC. I've been tempted, but it's
difficult to cook a 1-lb loster tail properly (Any tricks other
than souse vide?).
I guess you could shell it and cut it into medallions and saute,
but that just seems... wrong.
-sw
Sqwertz
> Here at CostCo the tails go for $20/lb. Each tail weighs about a
> pound. They're from Australia, IIRC.
And Restaurant Depot is selling 4oz tails for 16.50/lb.
-sw
tutall
> <hrbrickerNOS...@verizon.net> wrote
It's Dungeness Crab season in NorCal again. Looks to be bountiful
season with prices down about $1/lb from last year.
Live fresh dungeness, doesn't get much better.
Other than lobster of course. :) You, having grown up on lobster may
disagree.
But you don't get fresh dungeness, so meant to make you jealous. <eg>
ridg...@novoicenetno.com
>snip
>As for saying those tv cooks can't cook, it sounds pretty silly
>to me. Bobby Flay, Mario Batelli and Emeril all have successful
>restaurants in New Your City where the competition is as fierce
>as it gets. Every one of them started their careers the hard way
>and made it to the top.
I wasn't saying they can't cook...just can't BBQ.
Nunya Bidnits
No, but I just accidentally stumbled upon his "burnt ends" recipe, and it
was horrifying!
Nunya Bidnits
You guys are disgusting. Get a room.
MartyB in KC, jealous near the shores of the Missouri Ocean
Nunya Bidnits
hrbrick...@verizon.net <hrbrick...@verizon.net> wrote:
<clip>
> As for saying those tv cooks can't cook, it sounds pretty silly
> to me. Bobby Flay, Mario Batelli and Emeril all have successful
> restaurants in New Your City where the competition is as fierce
> as it gets. Every one of them started their careers the hard way
> and made it to the top.
I agree with that, and I've learned my share from food television too, but
Flay's "burnt ends" recipe is still an abomination. The problem with
becoming a big star is that producers then want to get that star into
everything, even where they don't know what they are talking about. I think
their TV recipes are evaluated as much for their likely popularity with
viewers as for quality. I didn't mean to start a thread saying everything
Flay touches is a fraud, far from it. He's very talented and anyone who can
perform what you see on Iron Chef is a highly advanced professional. But
that's all the more reason he shouldn't be putting his name on lame recipes.
He should stick with what he knows, because he knows that very well.
MartyB
mike
>On Fri, 3 Dec 2010 13:30:38 -0800 (PST), A Moose In Love
><parkstre...@gmail.com> wrote:
>
>>On Dec 3, 3:28 pm, "Nunya Bidnits" <nunyabidn...@eternal-
>>september.invalid> wrote:
>>> http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/arthur-bryants...
>>>
>>> Somebody lock him up. This "recipe" for burnt ends is absolutely criminal.
>>> The idiot doesn't even know which part of the brisket makes burnt ends. And
>>> "cook until dried out" in a large pan with holes???" Then cook some more?
>>> Really?
>
>
>I couldn't agree more. Bobby Flay can kiss my BBQ. My son in-law is
>trying various recipes with BBQ that he keeps getting off of the TV -
>the stuff never comes out right. I keep telling him about this NG and
>everything he can learn hear but sometimes the young know everything.
>
>
>
Isn't it amazing how the older you get, the less you know? Of course,
for those of us who know everythng, it is no big deal.... HA!
mike
At least for me, the idea that TV cooks can't cook has more to do with
trying to condense a meal into a short TV time frame. You are correct
that they all have worked their way up from nothing to the top, and
that it is easy to forget when watching them try to simplify a recipe
to fit within x number of minutes. I imagine spending a day with one
of these people would blow most of us away.
Your comment was an eye opener to that idea. Thanks
mike
hrbrick...@verizon.net
I wasl talking about live lobsters with the big claws. I don't know where
they come from. I can get frozen tail for $20/lb or less. I was married
to one of those once. 'nuff said.
hrbrick...@verizon.net
On 7-Dec-2010, mike <j...@smoe.co> wrote:
> >On Dec 6, 4:47 am, ridge...@novoicenetno.com wrote:
> >>
> >> I couldn't agree more. Bobby Flay can kiss my BBQ. My son in-law is
> >> trying various recipes with BBQ that he keeps getting off of the TV -
> >> the stuff never comes out right. I keep telling him about this NG and
> >> everything he can learn hear but sometimes the young know everything.
> >>
> >
> >Shoot, just show him the BBQ FAQ.
> >
> >Wonderful document.
>
> There's a BBQ FAQ?
I just plugged "BBQ FAQ" into my url box and this is what came up;
http://www.eaglequest.com/~bbq/
And that sir is the BBQ FAQ in whatever format you might like to see it.
Pete C.
That's about the only thing I miss about the frozen northeast :)
But here in TX we do get a lot of good fresh cheap gulf shrimp, and
decent mud bugs aren't far away in LA.
Pete C.
I used one of those lobster tails for a fondue feast a while back, cut
into bite sized portions and they cooked up quite nicely.
Pete C.
ridg...@novoicenetno.com wrote:
>
> On Mon, 6 Dec 2010 23:14:22 GMT, hrbrick...@verizon.net wrote:
>
> >snip
>
> >As for saying those tv cooks can't cook, it sounds pretty silly
> >to me. Bobby Flay, Mario Batelli and Emeril all have successful
> >restaurants in New Your City where the competition is as fierce
> >as it gets. Every one of them started their careers the hard way
> >and made it to the top.
>
> I wasn't saying they can't cook...just can't BBQ.
Right, they are good, but they can't be perfect at everything. I'm a bit
surprised about Bobby Flay messing up BBQ that bad though, since he's
been to the Salt Lick near Austin where they might not be the best BBQ
around, but they are quite good, so he's been exposed to proper 'Q.
Pete C.
hrbrick...@verizon.net wrote:
>
> On 7-Dec-2010, mike <j...@smoe.co> wrote:
>
> > >On Dec 6, 4:47 am, ridge...@novoicenetno.com wrote:
> > >>
> > >> I couldn't agree more. Bobby Flay can kiss my BBQ. My son in-law is
> > >> trying various recipes with BBQ that he keeps getting off of the TV -
> > >> the stuff never comes out right. I keep telling him about this NG and
> > >> everything he can learn hear but sometimes the young know everything.
> > >>
> > >
> > >Shoot, just show him the BBQ FAQ.
> > >
> > >Wonderful document.
> >
> > There's a BBQ FAQ?
>
> I just plugged "BBQ FAQ" into my url box and this is what came up;
>
> http://www.eaglequest.com/~bbq/
Yep, that FAQ and this group helped me get started doing proper 'Q after
I moved to TX.
ChairMan
and I bet she cost ya more than $20 a lb, too<g>
tutall
We might want to re-start semi regular posting of this again. Who used
to do that about monthly?
If'n we're so mean and scary that newbies are afraid of us as some
claim, we can still point them to the source and get em started.
hrbrick...@verizon.net
I dearly do miss those looziana crawfish. I bought some precooked
crawfish here onetime and they were so inedible I never tried it again.
I had crawfish on the northside of Lake Ponchartrain many years ago.
It was a huge folksy type of place and they served the crawfish heaped
on huge platters to groups of people. I couldn't get enough of those
things. I think I got all I could handle at the time though. There's no
such thing as live mud bugs around here.
hrbrick...@verizon.net
For what it's worth; Dave Bugg posted the link just about every month
for a very long time. It's still a very comprehensie compilation of BBQ
knowledge.
Nunya Bidnits
mike <j...@smoe.co> wrote:
>>
>> As for saying those tv cooks can't cook, it sounds pretty silly
>> to me. Bobby Flay, Mario Batelli and Emeril all have successful
>> restaurants in New Your City where the competition is as fierce
>> as it gets. Every one of them started their careers the hard way
>> and made it to the top.
>
>
> At least for me, the idea that TV cooks can't cook has more to do with
> trying to condense a meal into a short TV time frame. You are correct
> that they all have worked their way up from nothing to the top, and
> that it is easy to forget when watching them try to simplify a recipe
> to fit within x number of minutes. I imagine spending a day with one
> of these people would blow most of us away.
>
> Your comment was an eye opener to that idea. Thanks
I agree with Brick in general on that point too. My OP wasn't intended to be
an indictment of all TV cooks and cooking shows. Grooming these chefs for
television has to be a highly intensive process.
There's no way to give accurate culinary background on everything in the
time alotted in these shows. I think the majority of what people complain
about in tv food programming is caused by the methods of reality
programming.
Unlike Brick I can say I actually have followed a recipe or technique
through from a television show, many times. I particularly like Jacques
Pepin for making some classical concepts and techniques accesible to people
like me, while demonstrating that he is highly skilled, yet still human. He
inspires me to try his techniques and elevate my own. An example that comes
to mind is his presentation demo of Potatoes Anna, aka Pommes Anna.
Wonderful stuff, a French recipe that anyone can make.
MartyB
hrbrick...@verizon.net
On 8-Dec-2010, "Nunya Bidnits" <nunyab...@eternal-september.invalid>
wrote:
I always wanted to be a writer. Obviously, I'm not going to succeed at that.
In between the lines, Marty, you reinforce my opinion, that if one has the
competence and the desire, then one can look carefully at what the TV
host is doing and recreate the results for one's self. Of course you have to
already know how to cook to make that happen. To blindly follow what you
see on the screen, you are doomed to disappointment and probably to
make the kind of disparaging comments about proven professional chefs
that I have seen here. If I were Bobby Flay and I heard some of the comments
made here, I would cry all the way to the bank.
ridg...@novoicenetno.com
>snip
>> If'n we're so mean and scary that newbies are afraid of us as some
>> claim, we can still point them to the source and get em started.
>
>For what it's worth; Dave Bugg posted the link just about every month
>for a very long time. It's still a very comprehensie compilation of BBQ
>knowledge.
I agree fully. When I first started lurking here and experimenting
with BBQ the FAQ was indisensable as far as tips and techniques.
A very good piece of info to have when starting out. I keep listed in
my fav's.
mike
>
>On 7-Dec-2010, mike <j...@smoe.co> wrote:
>
>> >On Dec 6, 4:47 am, ridge...@novoicenetno.com wrote:
>> >>
>> >> I couldn't agree more. Bobby Flay can kiss my BBQ. My son in-law is
>> >> trying various recipes with BBQ that he keeps getting off of the TV -
>> >> the stuff never comes out right. I keep telling him about this NG and
>> >> everything he can learn hear but sometimes the young know everything.
>> >>
>> >
>> >Shoot, just show him the BBQ FAQ.
>> >
>> >Wonderful document.
>>
>> There's a BBQ FAQ?
>
>I just plugged "BBQ FAQ" into my url box and this is what came up;
>
>http://www.eaglequest.com/~bbq/
>
>And that sir is the BBQ FAQ in whatever format you might like to see it.
Ah, thanks, I took a quick glance and filed the URL in my things to
look at more closely as time permits folder.
mike
wrote:
>On Dec 7, 4:26 pm, hrbrickerNOS...@verizon.net wrote:
Got a chuckle out of this... You fine folks are mean and scary to the
newbies, but like any other group, you just take a little getting use
to and figuring out where you are coming from. After that, it is a
pretty decent group of good folks who love to cook good food.