What Would You Like To Improve On?

[Fishawn]

Talking bbq/cooking with some of me pals last night and the topic came up "What do you cook best"? We all had different answers, which made me think, what would I like to improve on?

CONCLUSION: BRISKET FLAT....

Burnt ends I think I have dialed in pretty well, butt the flat is my weakness. Never really "horrible" butt more dry than I would like at times. Lots of room for improvement for sure. Maybe Harry Soo's umami method will raise my flat game? Gonna try it sometime.

What would you like to improve on?

[HawgHeaven]

I'd like to improve on everything!!

[MrZip66]

yah, same here. everything. The biggest thing I feel i've learned (but nowhere near mastered) is temp control. Control the temp, and you can torque out a decent product. What I feel like I'm years behind on is flavor profiles. I look at what some of you guys make and it blows my mind. Smoking is pretty basic, flavor is everything... and thats what sets a good cook from a bad cook apart... at least to me.

my answer is flavor profiles. I almost think that is what takes a lifetime, is never mastered fully, and one of the reasons I like this sport :)

second thing would be salvaging bad smokes. A plan B when things don't go where you want them to.

[Fishawn]

I'd like to improve on everything!!

In reality me too Phil. Lol. Cant pick 1 area?

[HawgHeaven]

In reality me too Phil. Lol. Cant pick 1 area?

If I gotta choose one, it would be consistency in me briskets, especially at comps. They kick me arse sometimes! I think it's mostly due to the meat quality, because I cook them the same way, same temps, every time. I've got the flavor profile down. Sometimes they come oot great, other times they turn to pot roast.

I need a good butcher...

[curious aardvark]

Umm. Hmmm. (thinks, picks teeth, taps the desk, stares off into space).
presentation.

Never had any problems cooking things.
And while there are plenty things I haven't cooked yet - I don't envisage any problems when I get round to them. Hell I just find the relevant threads and learn all the issues before I even start

But I just do not have an artistic eye when it comes to arranging food on a plate.
And it does matter.

[Fishawn]

Consistency & Presentation Any particular "items" ?

[MichChef]

Need ta work on my ribs (consistency) and my brisket. My last brisket was pretty good, but the burnt ends sucked. I've only done chicken once, but it came out SO good and I think I can repeat that. I got my pp down pretty good too. At least enough so that I'm happy with it.

[curious aardvark]

presentation of food ? (lol)

[Fishawn]

presentation of food ? (lol)

yep, instead of eating off the carving board with me hands, trying to actually put it on a plate like a normal person

[Wingman]

I would like to improve on my sausage making skills. I have none! I need to commit some time to the art and just do it.

[HawgHeaven]

...But I just do not have an artistic eye when it comes to arranging food on a plate.
And it does matter.

Yes, it DOES matter. As has been said many times before, you eat with your eyes first. The way I see it, it's eyes, smell, taste... in that order. I'm not a great "plater"... far from it. I'd love to have the chops to do the plated presentations better. All I can do is keep practicing, as all of us can.

[Richtee]

What would you like to improve on?

Easy. Everything.

[HawgHeaven]

Easy. Everything.

Sorry Rich, that one's already been claimed... you need to pick one... or two...

What aboot photography skills... just sayin'...?

[Squirrel]

What a great thread! I really want to improve on my charcuterie skills. I know it's just a matter of practicing, but even the few projects I've done so far made me a nervous wreck. I want to be as comfortable with that as I am making the perfect pot of grits. I think I'm pretty good with the flavor profiling. Somehow I can come up with unusual combinations that work the majority of the time. I could use a little more practice with presentation as well. Some people don't think that's important. I do, especially when I'm having guests. It makes them feel special. (That's what they say.)

Experience is key. At least for most people. I know folks that have been cooking a lot longer than me and they still can't cook worth a flip. I think that has to do with how passionate you are about cooking. Some people find it to be a chore, a necessary evil. I wake up in the middle of the night with ideas and I jump up to write it down. Every time my sister or BIL call when I say hello, they say "whatcha cooking"