bigabyte
somebody shut me the fark up.
I think its...
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I asked for the same thing last year.....here it is. Oh yeah, I added the Frank Sinatra. :biggrin::biggrin::biggrin:
The Legends
Salt George Clinton
Sugar Little Richard
Brown Sugar James Brown
Garlic (Specify Powder or Minced) Prince
Onion (Specify Powder or Minced) Rick James
Black Pepper Larry Graham
Red Pepper or Cayenne Bootsy Collins
Paprika Tina Turner
Bell Pepper Archie Bell
Sam Cooke Large Grained “Smokin Stuff”
Honey Taste of Honey
Corn Syrup (Dark only – there is no light) Jackie Wilson
Mustard (Specify Powder or Prepared) Fred Wesley
Worcestershire Sauce Sir Duke
Bacon B. B. King
Ketchup Sly Stone
Chili Powder Carlos Santana
Lemon Juice Chubby Checker
Mayonnaise Michael Jackson
Apple Cider Vinegar Aretha Franklin
Ginger Teena Marie
Butter George Benson
Peach Francine Barker
Richard Pryor Coke
You're going to hump a cold rolled brisket?:shock:OK I have been redading this threadand decided to visit my butcher an hour ago. As expected he only had one small rolled and frozen brisket so I snapped it up for ten snaps bones with some beef ribs. I'm going to let it thaw, unroll it and see if I can take some of your advice and make it hump a bit.
You're going to hump a cold rolled brisket?:shock:
OK I have been redading this threadand decided to visit my butcher an hour ago. As expected he only had one small rolled and frozen brisket so I snapped it up for ten snaps bones with some beef ribs. I'm going to let it thaw, unroll it and see if I can take some of your advice and make it hump a bit.
OK I have been redading this threadand decided to visit my butcher an hour ago. As expected he only had one small rolled and frozen brisket so I snapped it up for ten snaps bones with some beef ribs. I'm going to let it thaw, unroll it and see if I can take some of your advice and make it hump a bit.
Richard Pryor is in my Beale Street Red and Wett at 1:13 into it. You will notice at first I say water - Billy Ocean... but these days I just add straight Richard Pryor... although now that I am in Texas, and it is red and wett sauce... I add something just from this area called..... Big Red.... just havn't come up with a Funk Figure for it.
I just finished a Big Red. Got em in Cali. Nothing like a red soda water w/bbq!
How about Millie Jackson for Big Red? Kinda harsh and hard to swallow until you get used to it.
just to throw in a status report..
one brisket this week to return to the simple basics.
Layer of kosher salt.
thin layers each of garlic, onion, celery salt.
Layer of black pepper.
no sauce, no injections, and a great brisket that tasted like brisket, not candy.
just to throw in a status report..
one brisket this week to return to the simple basics.
Layer of kosher salt.
thin layers each of garlic, onion, celery salt.
Layer of black pepper.
no sauce, no injections, and a great brisket that tasted like brisket, not candy.
So thirdeye...when is your book coming out? I want one.
that was the topic at tonights dinner. I was pressing the issue as to how this would do in comps. My wife being the harshest critic, has been 100% accurate when she chooses which entry to turn. She gave it a 9,9. In the past 2 years EVERY time she said "USE THAT ONE", it has won. We did not rate appearance. keep in mind, it was also a reheat.
So to answer your quetions.. absolutly.. But i dont think the intent of this thred is to produce competition quality.. What I took out of this thread, is that sometimes basics is better and after years of tweaking, I have been overthinking/overestimating my product.
that being said, IMO, It WAS a competition quality brisket flavor wise. My son gave it an 8, my wife and daughter two 9's. I would go with 8 in taste and 9 in T&T. But i did NOT dress it and I think a minute in the au-jus, or some contest TLC, would give it the enhancment it needed for me to go to a 9. Last night, while eating it at 3AM, and unable to stop, i think it would have been perfect. It was 3AM though.