Who is Chef Ted Reader

[bushwacker]

Man is this guy good. Wonder why he don't post any of his recipes here? Watched a bunch of his recipes from the web site and I like them, very talented fellow. Hope to get going with some of his ideas soon.

[GusRobin]

You related to this guy?

[Maximus1959]

He works for Bradley is what I am thinking. Probably hired by Bradley to market their products. I like his videos, but he does not give specifics about the recipes he uses. Kinda hard to try out what he suggests if you don't have instructions.

[Quarlow]

He actually is a good friend of the Bradley crew and also a good friend of my uncles buddy Gary Cooper from the fishing show....uh...uh..ok I forget the name of his show but he is out there.  I guess you could call him a local celeb.

[Ka Honu]

Very interesting. When Bradley recently redesigned their web sites they published most of the recipes from the forum recipe site, all of which had been developed by forum members, and attributed them to Ted Reader. After some "gentle coaxing" by forum members, it appears they have started to clean up their act by only crediting him with recipes that he (or maybe someone else, but not the forum members) created. Now if they'd only properly attribute the forum recipes to the authors (Tenpoint5, Pachanga, Habanero Smoker, etc.)...

As for Ted, I think he's a Canadian chef who likes barbecue although I have no idea how good he is at it since I'd never heard of him before the website brouhaha. I don't know whether he was aware he had "stolen" a bunch of recipes from the forum or not - I'm willing to give him (and Bradley) the benefit of the doubt and just call it sloppy editing and design by whoever Bradley hired to set up their revised web sites.

[GusRobin]

Very interesting. When Bradley recently redesigned their web sites they published most of the recipes from the forum recipe site, all of which had been developed by forum members, and attributed them to Ted Reader. After some "gentle coaxing" by forum members, it appears they have started to clean up their act by only crediting him with recipes that he (or maybe someone else, but not the forum members) created. Now if they'd only properly attribute the forum recipes to the authors (Tenpoint5, Pachanga, Habanero Smoker, etc.)...

As for Ted, I think he's a Canadian chef who likes barbecue although I have no idea how good he is at it since I'd never heard of him before the website brouhaha. I don't know whether he was aware he had "stolen" a bunch of recipes from the forum or not - I'm willing to give him (and Bradley) the benefit of the doubt and just call it sloppy editing and design by whoever Bradley hired to set up their revised web sites.

I guess they did just steal it word for word. I looked up their version of "steaming pastrami". It appears to be word for word from Hab's recipe. It even uses "I" as the pronoun. That is pretty tacky considering that the recipe site was privately hosted, wasn't it?

[TedEbear]

I have all the recipes from the Susan Minor website.  Here's a comparison of the above recipe that I copied and pasted from each location.  Bradley has theirs setup so someone cannot just copy and paste the old way but we can get around that easily enough.

From Susan Minor:

Many have posted how much they like my pastrami recipe, but were not pleased with the texture of the meat. Fully smoking the meat in the smoker until it reaches an internal temperature of 165°F produces a dryer pastrami then one would get at their local deli.

In an attempt to get a product that is more moist, I left more fat on the meat, smoked it fat side up, and finished by steaming. Doing this, you do get a better finished product then smoking/cooking it completely in the smoker.

NOTE: If you notice a toothpick in one pastrami in the photographs, that is because I cured each pastrami differently. I used a dry cure (dry brine) on one, and pickled (wet brined) the other. The toothpick was placed in the pickled pastrami in order to keep track of it. I wanted to determine whether or not the brine cured one would be more moist. I always felt that you get better pastrami from a dry cured brisket, and at least for this trial, that came true.

From the Bradley recipe website:

Many have posted how much they like my pastrami recipe, but were not pleased with the texture of the meat. Fully smoking the meat in the smoker until it reaches an internal temperature of 165°F produces a dryer pastrami then one would get at their local deli.

In an attempt to get a product that is more moist, I left more fat on the meat, smoked it fat side up, and finished by steaming. Doing this, you do get a better finished product then smoking/cooking it completely in the smoker.

NOTE: If you notice a toothpick in one pastrami in the photographs, that is because I cured each pastrami differently. I used a dry cure (dry brine) on one, and pickled (wet brined) the other. The toothpick was placed in the pickled pastrami in order to keep track of it. I wanted to determine whether or not the brine cured one would be more moist. I always felt that you get better pastrami from a dry cured brisket, and at least for this trial, that came true

I don't see anything at all that looks the same...not even close.  :D

[renoman]

http://www.tedreader.com/ted-reader-0

http://en.wikipedia.org/wiki/Plagiarism

[GusRobin]

Used to say "all hat, no cattle" for faux cowboys, is this guy "all sauce and no meat"?

[KyNola]

Gus, you took the bait. ;)

[ragweed]

Yup.  Reel him in!!

[Quarlow]

He actually is a good friend of the Bradley crew and also a good friend of my uncles buddy Gary Cooper from the fishing show....uh...uh..ok I forget the name of his show but he is out there.  I guess you could call him a local celeb.

Oh Ted Reader also had his own tv show.

[GusRobin]

Gus, you took the bait. ;)

Ok - I took the bait and I am slow today. So explain it to me slowly. ;D

[KyNola]

PM sent to you Gus.

[hutcho]

Can you explain for the rest of the class please?

Sent from my Samsung Galaxy Note 2