Chef Paul Kirk

[Mac]

Found this on the internet, has anyone else seen this? Just thought I would share. Is this guy really a Texan?

:shock: :shock: :shock:


http://www.bbqcookoff.com/crutch.htm

[Grumpy Gator]

That's funny...

I don't know where these folks get off saying one thing or the other is a "crutch".

I think you use a tool to accomplish a particular task. If you foil ribs, and it gives you a better result, why not use it? Are you going to let your end product suffer for the sake of being a "purist"?

It's suppose to be about enjoying what you are doing, not worrying about if you foil it or not. I guess if you don't start your fire with a couple of sticks or a flint, you're just using another crutch...

Of course, this is just MHO, YMMV, yada, yada, yada...

Oh, yeah, ain't he from KC anyway? Baron of Barbeque... :lol: :lol: :lol:

[Dirty Ron]

I have had the pleasure of attending Paul's class, and assisting. Bottom line, one hell of a nice guy. Oh yeah...He knows his stuff, too.

He does not like foil at all, hence the picture. But, everyone is different, and I use foil when needed.

But, if you get a chance, his class is fun, and worth the $195.

I knew quite a bit, had an open mind, and still learned at both classes.

Ron

[BBQ101]

:arrow: I was thinking of taking Paul's class this month in Virgina. I have to say that was before I found out about Qfest at Bills farm this fall. I would rather spend time with all of you.

Paul Kirk is a true Master of the Pitt and has earned the right to his thoughts on foil. I do think calling it the Texas Crutch was meant as a joke that people from Texas have taken badly because they are very proud people. I know that Paul Kirk and David Klose stopped by TexasBbqRub.com both at the Houston Rodeo and ate Q with Bill. I own some of Paul's books and they have some great recipes.

[texasbill]

Yeah Paul Kirk and David Klose stopped by our booth at the Houston Cookoff. You know I forgot to ask Paul about the Texas Crutch deal. Seems like he was shoveling in some of that Texas Crutch Brisket everytime I saw him.

I personally use the Texas Crutch and have cooked brisket both ways. Do what works for you. My persoanl choice is to get some help from the Crutch. I thought that is what crutches were designed for anyway, to help you out if you need them.

Maybe the Texas Crutch name comes from the fact that since we cook more brisket in Texas than anywhere else we have found the Crutch works for most of us here. But that is just some of the cookers in Texas as I know some who don't use the Crutch to cook a brisket.

I believe Paul also teaches cooking brisket at very high temperatures. Well, whatever does best for him.

Paul knows his stuff and he is well respected in the business. A purist of "Q" I don't know what that is. Seems like you do what gets you to the end result.

Bill Cannon
Texas BBQ Rub