Lonely in here tonight!

[badger]

Damn! I get done rubbing my meat for tomorrow and jump on the site to find I am the only one here. :cry:

Thanks again Bill for the Southern Falvor. I did one rack in cajun and two racks in the black stuff (looks like carbon :? ). I also did 12 large tits half in garlic and the other half in the carbon :D.

Looking forward to tomorrow. Been a while since I have had some alone time with my bandera.

John

[parrothead]

I was scared to look at this thread titled lonely with a picture attached to it.

Then I saw you were talking about rubbing your meat.

Hope those ribs turn out great.

[BBQchef33]

Weekend nights are always the lightest nights.

Neil and I were in the chat room till around midnight. PNchat, although missing features like the sounds and manual smileys only, still seemed faster than spchat. Also seems it's doing constant refresh cause i hear the "clicking" ever 2 seconds. Since only 2 of us were in there, hard to see if it has timeout issues.

[badger]

I was scared to look at this thread titled lonely with a picture attached to it.

Then I saw you were talking about rubbing your meat.

Hope those ribs turn out great.

Yeah it was a rough night last night! :) I woke up this morning at 10:45, just in time to start the afterburner for the chiminy.

Life is good!

John

[badger]

The smell from the Southern Flavor on the ribs is awsome! I do not remember this Q smelling so good! I can't wait to eat tonight!

[badger]

ohh yeah, now I wish I did not envite so many people over here today! I have never been so sefish in my life :twisted:

[willkat98]

Well? How'd they like the So Flav?

[badger]

It was good, a bit salty for me though. Maybe I just put too much on? I rubbed about the same amount I usually do. Also my wife said her throat felt wierd and I kind of noticed the same feeling. Everyone else said the Q was great, but I don't think they tell me "honestly" like my wife does. I tell everybody to give it to me straight that was I can learn better. Maybe I am just more critical of my Q'ing?

[willkat98]

You put too much on.

Think of it as season salt.

Never had the wierd throat feel, so you must have used too much.

[willkat98]

Should have told you this before, but take 2 boneless chicken breasts, load one up with So Flav, then use just a little with the other.

You'll quickly learn how much is too much.

[badger]

DAMN! I was afraid of that. I have done this too many times :(. How do you know (other than trial and error) how much rub to use? I have read some rubs say to generously rub in the meat, then I bought this rub one time and ruined some Filet Mignons by applying to much.

I do have a problem with "over" doing ****. :cry:

[willkat98]

How do you like the directions on the can?

something like "Shake on until you have enough"

But So Flav is definitely a Season Salt, and I think Salt might be the first ingrediant on the list, meaning it has the most of that in it.

Sorry, should have warned you.

[badger]

That is the rookie comming out in me! My wife says I could **** up a wet dream! So when it comes to Q I can Fark it up sleeping :lol:

[Oldtimer]

That is the rookie comming out in me! My wife says I could f*a*r*k up a wet dream! So when it comes to Q I can Fark it up sleeping :lol:

Sounds familar.

[tommykendall]

Should have told you this before, but take 2 boneless chicken breasts, load one up with So Flav, then use just a little with the other.

You'll quickly learn how much is too much.

Yep - a little bit on a boob goes a long way. :roll:

[BBQchef33]

Somehow, I totally misssed this thread.. geez...

the foirst time I used SF was on eggs in the morning, and i dumped alot on them, thats how I learned it was salt. I was drinking like a damn fish all day. So now I use souther flavor black like i would use cracked pepper. The cajun isn't as potent, so I use it like a salt. Go light on that stuff. Dont treat SF like a rub, rubs you can roll the meat in and rub it in till its almost gone, but stuff like SF and Tony C can really wreck havoc on your blood preswsure, not to mention yuour taste buds.


Ya can tell if your guests were lyin to ya buy how many trips the made to the water fountain. :)

[willkat98]

Or if they had that "just licked a lemon" look

[Oldtimer]

Used SF for the first time last night only got one thing to say "Knock your dick in the dirt good".

Thanks,
Bill

[badger]

Ya can tell if your guests were lyin to ya buy how many trips the made to the water fountain.


Another way I can tell they were lying is how much leftovers I have. I usually am left with little to nothing! I threw away about half of everything! :(

Now I am looking forward to the next Q even more then when I was in Texas!, I want to get it right really bad!

[tommykendall]

Dont treat SF like a rub, rubs you can roll the meat in and rub it in till its almost gone, but stuff like SF and Tony C can really wreck havoc on your blood preswsure, not to mention yuour taste buds.


Speaking of which - the last brisket we made for B2 was lighlty rubbed with SF Charbroil and Cajun. That's it. I left Sunday morning and didn't get any. DOes anyone recollect how that one came out? Should we stick with DP?

[willkat98]

Speaking of which - the last brisket we made for B2 was lighlty rubbed with SF Charbroil and Cajun. That's it. I left Sunday morning and didn't get any. DOes anyone recollect how that one came out? Should we stick with DP?

I like both, DP marinade, then So Flav right before going on.

[BBQchef33]

I think we sliced that up for lunch... but at that point of the weekend, i was pretty shot. It sat in the vertical till about 12-1 i think so it was cookin for a long time. Parts were a little dry, so hard to say if it was from being cooked so long, or not being marinaded.

I made a brisket last weekend, just rubbed and thrown in. i think the marinade defianetly gives it more moisture cause all the times I rubbed only, it wasnt as moist as a marinaded one.

something thats Johns mushy chicken thread spared a thought. If we add say a cup od salt and callon of water to the DP marinade in the last 12 hours, ya think it may have a bit of a brining effect on the beef and make it absorb more moisture?? or will it become to salty?? Maybe put in in brine for the first 12 hours, then switch it to Straight DP marinade.

??

[willkat98]

This is too on topic for this thread.

Looks like someone hijacked.

[tommykendall]

I'll take credit for hijacking. Chris K brines his brisket and swears by it. Think I tried his method once but didn't care for it as much as the DP. Too salty IMO - sort of like the brisket I rubbed with that Sonny Bryant concoction given to me by a Texan for Bash I. If you were to try a combination of brine and DP, I'm thinking the brine should be first, then the DP. Never together. Okay - now someone can take this thread back off-topic. :)

[Oldtimer]

Thought brining was strictly for poultry and not beef ? TK who was the Texan ? Sonny Bryant was the ultimate here in Dallas till it went chain.

[willkat98]

Wasn't Sonny Bryant married to Cher?

Or was that Anita Bryant?

(back off topic)

[Oldtimer]

Heard Anita overdosed on Vitamin C or skied into a orange tree.

[colt45]

Dont treat SF like a rub, rubs you can roll the meat in and rub it in till its almost gone, but stuff like SF and Tony C can really wreck havoc on your blood preswsure, not to mention yuour taste buds.


Speaking of which - the last brisket we made for B2 was lighlty rubbed with SF Charbroil and Cajun. That's it. I left Sunday morning and didn't get any. DOes anyone recollect how that one came out? Should we stick with DP?

someone should move this to the Q section... but jsut for the record... I have never marinated a brisket and have never had the problem of it drying out... I did 2 this weekend just rubbed liberally with southern flavor black and they were very... very good... just sprayed several times with 1/2 cider vinegar + 1/2 whiskey and it turned out great

[stlmike]

someone should move this to the Q section... but jsut for the record... I have never marinated a brisket and have never had the problem of it drying out... I did 2 this weekend just rubbed liberally with southern flavor black and they were very... very good... just sprayed several times with 1/2 cider vinegar + 1/2 whiskey and it turned out great


Josh,
How did you cook your briskets?
Mike

[willkat98]

I moved it back into Q talk, with all this marinade vs beef brine info

[colt45]

Josh's Brisket Method...

Rub with Southern Flavor Charbroil (or just salt and pepper, or dont rub) about an hour before they go in the cooker(liberally)
Smoke with Lump, Hickory, Cherry, Mesquite... whatever you have... it doesnt matter...
Spray often (at least once and hour) with 1 part cider vinegar + 1 part whiskey...

my temps spiked a couple of times 350+ at the beginning... held it at or under 250 for the remainder of the cook...

had a 10+ pounder and a 8ish pounder... both full untrimmed briskets...

the big one cooked for 10 (it was lower in the smoke chamber and took the brunt of the heat spikes) hours and wrapped then for an hour in a cooler

the smaller one cooked longer maybe 12 and sat 12 hours in a cooler...

both were fork tender, juicy, nice smoke ring, basically delicious... ate the flats (well most of it) and chopped up the points for chili this coming weekend...

like I said before I have never "marinated" a brisket and have never had a dry out problem or a problem with them being tough... basically because I dont have the room in the fridge to hold containers big enough to marinate a brisket or 2, not because they are not good, I've had TK's DP marinade... its good...

and as we all know it is difficult to keep the temps regulated in the bandera... so I get spikes and dips in temp periodically throughout a cook... if anyone could sit mine next to someone elses and say "oh yeah this hit 350 about 45 minutes into the cook" then I'd eat the contents of the water pan...

hope this helps...

[stlmike]

Josh,
I don't always marinate my briskets, but I do use the Texas crutch. When I don't foil, the burnt ends are too burnt. The brisket isn't dry in the middle, its the burnt ends that are dried out. I did two briskets last weekend with TK's DP marinate and foil that came out extremely juicy, good smoke ring, and tasty. They were both flats, weighted between four and five lbs. each, but took 12 hours to come up to 200 degrees. I'm glad that I wasn't counting on the briskets for dinner.
Mike