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View Full Version : Sugar Cookie on a Texas brisket?


drbbq
12-18-2012, 01:23 PM
Wtf was that all about? it looked like the bottom was overcooked and all dried out to me. And Aaron Franklin was just kind of mumbling when they asked him.

Qbert60
12-18-2012, 01:30 PM
Wtf was that all about? it looked like the bottom was overcooked and all dried out to me. And Aaron Franklin was just kind of mumbling when they asked him.

The 2 restaurant cooks cooked the brisket fat side up, and the one comp cook, cooked fat side down. Interesting. They also were the ones that turned in a section of the point and flat combined.

hogzgonewild
12-18-2012, 01:30 PM
I prefer Oatmeal Raisin on my Brisket.

From what I understood it as was adding a thick layer of sugar to the brisket, in hopes of it caramelizing (or burning, lol) to form a thick bark.

I don't know if I would like that much sugar on my beef!

JD McGee
12-18-2012, 02:26 PM
Dunno...must be Texas terminology for sugar in your rub...:-o

Cayman1
12-18-2012, 02:36 PM
Some very good brisket rubs come from TexasBBQRub and do have a lot of sugar. There is a trick to applying them correctly.

Fornia
12-18-2012, 02:49 PM
If its a 'term', I believe it was coined by Daniel Vaughn, who is also the guy who appeared with Anthony Boudain in his 'No Reservations - Austin' episode.

I know I saw Daniel mentioned it on his twitter account (@BBQSnob) after this Sunday's episode of Pitmasters. He just mentioned he coined it, and liked Aaron Franklin's explanation of it. Doesn't sound like it was very clear though.

I just tried looking it up, and really only see him talking about how the sugar/fat combine to create this.

I know he's also got a book coming out sometime soon, so maybe there will be an explanation of it in there?

drbbq
12-18-2012, 02:53 PM
I know about sugar in rubs guys. That's not what they were talking about. The Lockhart guy was hoping they'd appreciate it but it just looked like the bottom was burned to me.

@bbqsnob? Really?

hogzgonewild
12-18-2012, 02:58 PM
"These ribs have a rub high in sugar, which mixes with the fat to create a phenomenon I call a “sugar cookie.” The cooked fat commingles with the sweet caramelized rub, creating an undeniably satisfying flavor that is reminiscent of a buttery sugar cookie."

http://www.dmagazine.com/Home/D_Magazine/2010/February/The_Best_Barbecue_in_Dallas.aspx (http://www.dmagazine.com/Home/D_Magazine/2010/February/The_Best_Barbecue_in_Dallas.aspx)

Fornia
12-18-2012, 03:00 PM
@bbqsnob? Really?

Yup....and I'm pretty sure he lives up to the name. I know a while back he, Bourdain, and Chris Hart had a nice twitter 'debate' going on regarding the Texas Crutch. I really enjoyed Chris' take on it, and they went back and forth quite a bit.

JS-TX
12-18-2012, 03:10 PM
It looked burnt to me as well or if it had too much smoke. So are they implying a sugar cookie is different than typical thick bark that is not too crunchy? I've used different rubs on briskets, some w/sugar some w/out it, bark still comes out tasty.

Jaskew82
12-18-2012, 03:59 PM
I figure it is just "marketing jargon" so that the producers/editors of the show could put up a blurb on the screen explaining something other than smoke ring, dry rub and water smoker. Those got played out in the first 2 seasons.

Ford
12-18-2012, 04:07 PM
If you were watching he had a big ziplock of brown sugar he dumped on after the rub and it coated the brisket. At 300f cooking temp it sure would turn black. There was far more sugar than rub.

He over cooked his brisket, I think because it was srf and far more marbled and cooked faster. That didn't help him.

My experience eating brisket in Texas is the slices have fat on and include point. That's "Texas style". Remember this isn't kcbs. I think if our next show does pork you'll see vinegar and mustard on some entries. Hope so anyway.

drbbq
12-18-2012, 04:24 PM
"These ribs have a rub high in sugar, which mixes with the fat to create a phenomenon I call a “sugar cookie.” The cooked fat commingles with the sweet caramelized rub, creating an undeniably satisfying flavor that is reminiscent of a buttery sugar cookie."

http://www.dmagazine.com/Home/D_Magazine/2010/February/The_Best_Barbecue_in_Dallas.aspx (http://www.dmagazine.com/Home/D_Magazine/2010/February/The_Best_Barbecue_in_Dallas.aspx)

OK this I can understand. I don't necessarily agree that tasting like a sugar cookie would be good but I understand.

JS-TX
12-18-2012, 04:43 PM
I also think it would be refreshing for this season to get away from the typical bbq competition type turn ins. Don't get me wrong, I loved season 1, but a little variety is good (not season 2..haha).

deguerre
12-18-2012, 04:53 PM
OK this I can understand. I don't necessarily agree that tasting like a sugar cookie would be good but I understand.

I kinda like my beef to taste like, um, well...beef.

WineMaster
12-18-2012, 04:54 PM
Sugar cookies will be Flying off the shelf now. The Keebler elves better get busy!

drbbq
12-18-2012, 05:08 PM
Blues Hog Sugar Cookie Sauce will be all the rage very soon.

Fornia
12-18-2012, 05:09 PM
Sugar cookies will be Flying off the shelf now. The Keebler elves better get busy!

Was thinking the exact same thing earlier! I'm sure they'll be a last minute request for the Xmas cookie bakers!

RangerJ
12-18-2012, 06:45 PM
Im a native Texan, I don't believe the BBQ Snob is, so I was confused as well. That being said, it has nothing to do with Sugar per his own blog.

Its a term he coined with some other bloggers I guess. Definition below from his Blog:

Sugar Cookie - Fat that turns to a slightly sweet and crispy flavorful nugget after copius amounts of smoke are applied.

RangerJ
12-18-2012, 06:50 PM
In fact, here are all the definitions from his blog for reference:

Crust - Layer of black goodness around the edges of brisket or ribs that holds excellent flavor.

Meat Caramel - After gratuitous amounts of smoke are applied, and liquid rendered fat has come to the surface of the meat to mix with the applied rub, a chemical rendering takes place that creates a sweet sticky layer on the surface of the meat that clings to the tip of your finger when pulled away from the meat. This is affectionately known as meat snot.

Parboiled - A process in which ribs are boiled before being grilled or smoked. This is what makes meat fall off the bone, and it also leaves good, flavorful fat in the water. It's cheating.

Rendered - The process of cooking fat until it literally melts into the meat. Cook it too fast and the fat is absent from the meat creating dryness. If it's not cooked long enough, the fat remains gelatinous and unsavory. There's no need to put well rendered fat aside.

Roast-Beefy - Brisket that hasn't been bathed in smoke, but rather tastes as if it was thrown in an oven like any hunk of roast beef. It might be good food, but it's not BBQ.

Sauced - Unsolicited BBQ sauce slathered over top of your meat, usually to add what was non-existent flavor in the meat.

Smoke Line - Red line around the outside edge of sliced brisket just below the crust that signifies an adequate amount of time in the smoker.

Sugar Cookie - Fat that turns to a slightly sweet and crispy flavorful nugget after copius amounts of smoke are applied.

rexbbq
12-18-2012, 08:02 PM
Wow he must be snob - he hates parboiling!


In fact, here are all the definitions from his blog for reference:

Crust - Layer of black goodness around the edges of brisket or ribs that holds excellent flavor.

Meat Caramel - After gratuitous amounts of smoke are applied, and liquid rendered fat has come to the surface of the meat to mix with the applied rub, a chemical rendering takes place that creates a sweet sticky layer on the surface of the meat that clings to the tip of your finger when pulled away from the meat. This is affectionately known as meat snot.

Parboiled - A process in which ribs are boiled before being grilled or smoked. This is what makes meat fall off the bone, and it also leaves good, flavorful fat in the water. It's cheating.

Rendered - The process of cooking fat until it literally melts into the meat. Cook it too fast and the fat is absent from the meat creating dryness. If it's not cooked long enough, the fat remains gelatinous and unsavory. There's no need to put well rendered fat aside.

Roast-Beefy - Brisket that hasn't been bathed in smoke, but rather tastes as if it was thrown in an oven like any hunk of roast beef. It might be good food, but it's not BBQ.

Sauced - Unsolicited BBQ sauce slathered over top of your meat, usually to add what was non-existent flavor in the meat.

Smoke Line - Red line around the outside edge of sliced brisket just below the crust that signifies an adequate amount of time in the smoker.

Sugar Cookie - Fat that turns to a slightly sweet and crispy flavorful nugget after copius amounts of smoke are applied.

ThomEmery
12-18-2012, 08:26 PM
Blues Hog Sugar Cookie Sauce will be all the rage very soon.
Oh think of the turn in box posibilities ! :0)

drbbq
12-18-2012, 09:16 PM
I just bought sugarcookiebbq.com

Alexa RnQ
12-18-2012, 09:59 PM
Really, that term is just too precious.

Fornia
12-18-2012, 10:31 PM
Im a native Texan, I don't believe the BBQ Snob is, so I was confused as well. That being said, it has nothing to do with Sugar per his own blog.

Its a term he coined with some other bloggers I guess. Definition below from his Blog:

Sugar Cookie - Fat that turns to a slightly sweet and crispy flavorful nugget after copius amounts of smoke are applied.

Yep! This is pretty much the answer he just gave me via twitter.

Butcher BBQ
12-19-2012, 07:16 AM
Ray you should look at new cook book with all the different ways to flavor your brisket. Start with the sugar cookie, then maybe some ideas like snicker doodle (what you do after buying a new smoker), Oatmeal (new fad for a crust), no bake (keep your brisket out of the oven), and drop cookie ( something we have all done with grease on your gloves).

drbbq
12-19-2012, 08:57 AM
Ray you should look at new cook book with all the different ways to flavor your brisket. Start with the sugar cookie, then maybe some ideas like snicker doodle (what you do after buying a new smoker), Oatmeal (new fad for a crust), no bake (keep your brisket out of the oven), and drop cookie ( something we have all done with grease on your gloves).

So you're saying that this hasn't caught on in Okie land yet huh?

dhuffjr
12-19-2012, 10:03 AM
I've got friends from Texas that always bring back tamales her mom makes and brisket from her brother. The point and flat are always together in the slices. No sugar on the rub, tastes like salt, pepper, cumin, garlic powder. Very simple brisket but very good. Extremely moist and flavorful even after freezing and reheating. He must not be from the sugar cookie region :>)

deguerre
12-19-2012, 10:13 AM
How about a Reese's Peanut Brisket Cup?

rexbbq
12-19-2012, 11:30 AM
I would say try out a chocolate covered brisket. It works for bacon!

CrackerJack from KC
12-19-2012, 01:36 PM
Blues Hog Sugar Cookie Sauce will be all the rage very soon.

You can change your MO from Dr BBQ to Dr Sugar Cookie!!

ique
12-19-2012, 03:39 PM
I know I saw Daniel mentioned it on his twitter account (@BBQSnob) after this Sunday's episode of Pitmasters. He just mentioned he coined it, and liked Aaron Franklin's explanation of it. Doesn't sound like it was very clear though.


Sugar on a TX style brisket? I'm surprised @BBQSnob didn't spontaneously combust when he saw that.

Fornia
12-19-2012, 10:30 PM
Chris, yeah...you're not kidding!

If you look at an earlier post on this thread, I mentioned that brisket/foil 'debate' you had with he and Anthony Bourdain. That was fun twitter for a day or so!