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Re: You caught me, Ray

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Posted by Ray Basso on June 05, 2013 at 00:59:14:

In Reply to: You caught me, Ray posted by Dave from Pitt on June 04, 2013 at 21:49:37:

I understand what you mean when you say you have learned so much over the years. I have gone through the same thing. When I started the BBQ Forum I thought barbecue was when I grilled hamburgers. But, I have read just about every post to this forum for eighteen years and I know quite a bit now. I used to be scared to even post messages because I didn't know what I was talking about. Now I think I have finally learned enough I can talk about most anything. Now I feel I am posting too much and so I watch my posting numbers and won't let myself go over my self imposed limits.

I do lack knowledge on what goes on with cooking in competition because I have never done that and I really don't want to. I think if I did cook in a contest I wouldn't be dead last but I know I would not be number one it has gotten too complicated. I was talking to a really good cook that does not complete in contests any more and he said he just doesn't want to go through all the steps that the winning cooks go through to win now days. So there are a lot of closely guarded secrets out there now.

Also, please don't get me wrong when I talk about all the really good competition cooks that visit this forum every day. The vast majority of the people who visit this forum don't ever post anything. I have been told many times that a lot of people are intimidated by knowledge that some may have. I wish I could find someway to fix that.

Like your question you were asking. I am sure that some who knew the answer just wanted to keep the answer to themselves. While many others just simply did not know the answer. I fall into the last group of people that don't know the answer. I probably should have just posted I don't know in the beginning.

The key to this forum is to read everything and every now and then someone will come up with something revolutionary something even the experts don't know and never heard of. After you experiment with the pork bases let us know but you don't need to tell us amateurs everything as you might want to keep some of your findings secret.

Ray Basso

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