Next Stop. Asbury Park... RESULTS..
- Thread starter BBQchef33
- Start date
Phil, David, Rob congrats on a great job. Sounds like you had a great time, and the results speak for themselves! The stories are exactly what I needed to read this afternoon! Thanks guys 
Solidkick
somebody shut me the fark up.
Great accounts of the action! thanks all!
chad
somebody shut me the fark up.
Fat was DOWN!
DFLittle said:
Fat was DOWN!
yeah... after dave reminded me..
Dunno why but first one i put in was cap up(brainfart mod) .... as I'm walkin away, for some reason Dave said "cap down right?"
Oops..... Go back and flip.
BBQchef33 said:DFLittle said:
Fat was DOWN!
yeah... after dave reminded me..
Dunno why but first one i put in was cap up(brainfart mod) .... as I'm walkin away, for some reason Dave said "cap down right?"
Oops..... Go back and flip.
Old habbits die hard! I'd still be cooking them that way if it wasn't for this site....not that there's anything wrong with that....
J
jminion
Guest
Brisket here is something that I watched this weekend and it took a first.
Choice or better brisket, point on, no trimming of fat execpt for some of the hard fat, injected with a product called Fab B (from theingredientstore.com). Inject from the non-fat side and rub heavy with extra raw sugar. One need to rub fat side at all, and cook fat side down. Cook to 190º internal
and then wrap in foil and place in dry cooler for a min of 2 hours, 4 is better.
When doing turn-in slice off fat and remove the point (reserve the liquid in the foil). The point is chunked or pulled in larger chunks and placed in the box, from the flat is slicled from the center part that is covered by the point while cooking. Those slices are placed over the pulled point and brushed with a mixture of the liquid your reserve and a small amount of sauce.
The Fab B is mixed 2 parts water to one part Fab B, it thickens up a bit. It helps retain moisture and it increases the beef flavor of the brisket.
I have 5 pounds of the Fab B coming, that is how much I like it.
Choice or better brisket, point on, no trimming of fat execpt for some of the hard fat, injected with a product called Fab B (from theingredientstore.com). Inject from the non-fat side and rub heavy with extra raw sugar. One need to rub fat side at all, and cook fat side down. Cook to 190º internal
and then wrap in foil and place in dry cooler for a min of 2 hours, 4 is better.
When doing turn-in slice off fat and remove the point (reserve the liquid in the foil). The point is chunked or pulled in larger chunks and placed in the box, from the flat is slicled from the center part that is covered by the point while cooking. Those slices are placed over the pulled point and brushed with a mixture of the liquid your reserve and a small amount of sauce.
The Fab B is mixed 2 parts water to one part Fab B, it thickens up a bit. It helps retain moisture and it increases the beef flavor of the brisket.
I have 5 pounds of the Fab B coming, that is how much I like it.
i did the brisket fat down, bathed the entire brisket in Cider vinegar and let it sit for a minute or 2 to let the pores open. Then rubbed the entire brisket with brown sugar until it was covered with what looked like a syrup. Then rubbed the exposed meat with my rub concoction. Sprayed with apple juice and bourbon throughout the cook. Took them off at 170-175 and drizzled honey over them and a little more rub. Then foiled and brought to 185-190. One of them got away and got a little overdone.
When slicing, i chose to turn in complete slices of flat and point with the fat line intact. I chose the pieces starting at where the layers overlap and got 6 pieces going right into the point. They were so juicy that they shined and didnt need to be brushed or bathed, but while slicing i placed them into the juice pan and sprinkled with accent, then rebuilt the slices in the order they came apart. They were thick slices and were snug in the box.
Took first place too.... gonna stick with this technique. :mrgreen:
When slicing, i chose to turn in complete slices of flat and point with the fat line intact. I chose the pieces starting at where the layers overlap and got 6 pieces going right into the point. They were so juicy that they shined and didnt need to be brushed or bathed, but while slicing i placed them into the juice pan and sprinkled with accent, then rebuilt the slices in the order they came apart. They were thick slices and were snug in the box.
Took first place too.... gonna stick with this technique. :mrgreen:
B
BrooklynQ
Guest
willkat98 said:
chad
somebody shut me the fark up.
Nice write up.
Arlie is Arlie Bragg!
Arlie is Arlie Bragg!
R
racer_81
Guest
Marquis de Sade Mod???
Anybody know if the Guitarbeque folks are gonna post results?
Anybody know if the Guitarbeque folks are gonna post results?
Bigdog
somebody shut me the fark up.
Congrats bros. on an outstanding showing. Had some take out brisket today that was less than good. Not juicy at all, and mild on the flavor. Thank goodness they make great hot sauce. Did any of the entries use sauce?
chad
somebody shut me the fark up.
Arlie or someone from KCBS should post them. Unfortunately I have no idea where they would be posted.
B
BigBelly
Guest
OMG that write up was hilarious! I sure would love to know when they will be airing that program so I can see your ugly mugs on TV!
B
BrooklynQ
Guest
BBQchef33 said:
Solidkick
somebody shut me the fark up.
Just curious, what was the scoring on the ribs and pork butt?
And BQ, you played a very vital role in the team process. Someone has to step and and make the final call for the team, and you go with it.
You gave very valuable input, which is all a team member can ask be asked for.
Excellent job team!
And BQ, you played a very vital role in the team process. Someone has to step and and make the final call for the team, and you go with it.
You gave very valuable input, which is all a team member can ask be asked for.
Excellent job team!
