ideas for stickies in recipes

Smokey · Post by **Smokey** » Sat Jun 29, 2013 5:06 pm

Mr Brown brought up a very good suggestion re a basic how to sticky for each type of meat and also some newbies are finding it difficult to search.(I did all my how to's years ago)
There was suggestion for certain members cooks to be placed as a sticky however when I thought about it, I dont do things quite the same nor think some of them are really 101
I have an idea where say I start a topic here "Basic 101 for beef short ribs"
I type out what I think beef short rib 101 is and then open it up for other confident cooks to argue about.
My original 101 will be changed and added to until we have a truley simplistic direction that new folk to the bbq art can follow.
A mod can copy the final draft and stick it to the top of beef.

After that, Someone else can have a go and take up something they are good at and let others help compile it into a basic 101.

That way the 101 has truley come from the forum , alternatives are represented and a newbie has the best chance of success .

What do you rekon?

Mick

Joe33 · Post by **Joe33** » Sat Jun 29, 2013 7:01 pm

Smokey Mick wrote:Mr Brown brought up a very good suggestion re a basic how to sticky for each type of meat and also some newbies are finding it difficult to search.(I did all my how to's years ago)
There was suggestion for certain members cooks to be placed as a sticky however when I thought about it, I dont do things quite the same nor think some of them are really 101
I have an idea where say I start a topic here "Basic 101 for beef short ribs"
I type out what I think beef short rib 101 is and then open it up for other confident cooks to argue about.
My original 101 will be changed and added to until we have a truley simplistic direction that new folk to the bbq art can follow.
A mod can copy the final draft and stick it to the top of beef.

After that, Someone else can have a go and take up something they are good at and let others help compile it into a basic 101.

That way the 101 has truley come from the forum , alternatives are represented and a newbie has the best chance of success .

What do you rekon?

Mick

Don't understand this post sorry.

What's a "sticky" ? It's a desert wine to me ....

urbangriller · Post by **urbangriller** » Sat Jun 29, 2013 7:21 pm

Smokey Mick wrote:Mr Brown brought up a very good suggestion re a basic how to sticky for each type of meat and also some newbies are finding it difficult to search.(I did all my how to's years ago)
There was suggestion for certain members cooks to be placed as a sticky however when I thought about it, I dont do things quite the same nor think some of them are really 101
I have an idea where say I start a topic here "Basic 101 for beef short ribs"
I type out what I think beef short rib 101 is and then open it up for other confident cooks to argue about.
My original 101 will be changed and added to until we have a truley simplistic direction that new folk to the bbq art can follow.
A mod can copy the final draft and stick it to the top of beef.

After that, Someone else can have a go and take up something they are good at and let others help compile it into a basic 101.

That way the 101 has truley come from the forum , alternatives are represented and a newbie has the best chance of success .

What do you rekon?

Mick

Cool Mick. The search def does not work on a term like Ribs....too common! And a technique is just that, not related to any BBQ or Fuel. Probably should include info on the basic gear you'll need to have on hand.

....anyhow, lets give it a go!

Sorry, didn't see this till after i put up the Cape Grim Beef Ribs....

Chris

Smokey · Post by **Smokey** » Sat Jun 29, 2013 8:10 pm

Yes Chris

urbangriller · Post by **urbangriller** » Sat Jun 29, 2013 8:14 pm

Touché.

Perhaps you could do Smoked Salmon?

Chris

urbangriller · Post by **urbangriller** » Sat Jun 29, 2013 9:27 pm

This is actually a top idea and we need to persue it.

Perhaps a good starting point would be a list of what we think should be in a list of the "Classics".

The list could include techniques as well.

Then we could have one sticky, with links to the classics....and I agree with Mick, it's not necessarily one persons recipe/technique, the "Classics" should be a colaborative effort.

Chris

Smokey · Post by **Smokey** » Sat Jun 29, 2013 10:00 pm

Now your thinking, My idea is to have a colaberative but basic how to on each meat or "Classic"
The up shot for the forum tragics is we get to technicly argue and have some fun whilst in the end be mindful that we are producing a tool for people that are starting out and are wanting a fool proof system.

Maybe we could agree on a classic and have below comments from say a pellet user and a kettle user on how the basic will change for same cookers?

Im only here to teach and learn so If I can get a commitment from the BBQ masters that would be great.
Also calling for out for the wordsmiths out there, Take a look , re arainge and put up a proposal

Ill let you all discuss

Wiky BBQ

Joe33 · Post by **Joe33** » Sat Jun 29, 2013 11:35 pm

Doubt this would be much use to me or any other newbies

Davo · Post by **Davo** » Sat Jun 29, 2013 11:53 pm

Thanks for bringing this up Mick because I'm thinking what is proposed is a pretty good idea and you're wrong Joe33, it is very much for new bbqers as well to read and learn from tried and true techniques, recipes and such. Many here that are doing great stuff with even curing their own meats, dry aging and stuff were newbies not so long ago.

I'm happy to make what you propose to be Stickys, I'm not sure if multiple subjects would be date or alphabetically listed in line but they should all be bunched up together.

Would you think that what you're proposing be in this section or perhaps re-ignite the techniques section?

If you make up a draft of what you have in Mind there Mick, it will give me an idea on how you wish to illustrate it and we'll go from there...great Idea and I'm happy to co-operate

Cheers

Davo
Admin/ Mod

chriso · Post by **chriso** » Sun Jun 30, 2013 12:15 am

Maybe instead of a bunch of stickies you could do just one that has links to the "101" threads.
I think it's a great idea. The brined chicken thread is a good example, where there is lots of discussion on the topic and different experiences/variations.

Sent from my Galaxy Nexus using Tapatalk 4 Beta

talisker63 · Post by **talisker63** » Sun Jun 30, 2013 1:13 am

This is an awesome idea, thanks Mick.
I am certainly no BBQ expert but can lend a hand with wordsmithing anyone who wants help.

Davo · Post by **Davo** » Sun Jun 30, 2013 1:24 am

In the Food science/techniques/ tips section I've just made a few of the original posts there to stickys.....easy to find.

cheers

Davo

Windsurf · Post by **Windsurf** » Sun Jun 30, 2013 2:52 am

Fantastic idea guys.

I needed to know BBQ temp and cook temp for roast chicken last week and its really not something the search function handles. A 'go to' for all the basics would be a great help.

buddah · Post by **buddah** » Sun Jun 30, 2013 9:14 am

Joe33 wrote:
Don't understand this post sorry.

What's a "sticky" ? It's a desert wine to me ....

"Asian bar girl "

Joe33 · Post by **Joe33** » Sun Jun 30, 2013 10:01 am

buddah wrote:
Joe33 wrote:
Don't understand this post sorry.

What's a "sticky" ? It's a desert wine to me ....

"Asian bar girl "

Very good. I still have no idea what a sticky is ....

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