BlackHawk Brisket Version 1.0 - The Details - Page 7

Ag76 · 06-18-2012, 01:28 PM

Boshizzle: Why don't the brown sugar and molasses burn at the higher temp you are cooking at?

Boshizzle · 06-18-2012, 08:41 PM

Quote:

Originally Posted by Ag76

Boshizzle: Why don't the brown sugar and molasses burn at the higher temp you are cooking at?

Brisket is a big cut of meat that takes a long time to come up to temp. Plus, I use indirect heat.

Boshizzle · 06-20-2012, 07:24 AM

Just a follow up and to keep things linked, Pitmaster-T performed an independent test and validation of my thesis that the use of baking soda can be effective for speeding up the Maillard reaction. Details here -

http://www.bbq-brethren.com/forum/sh...d.php?t=136179

BlackHawk brisket version 2.0 with a couple of minor modifications to the process here -

http://www.bbq-brethren.com/forum/sh...d.php?t=136061

Will work for bbq · 06-23-2012, 01:41 PM

Awesome thread and great looking brisky.

Pitmaster T · 06-23-2012, 04:27 PM

Boshizzles Baking Soda Experiement Request - YouTube

Video here

Boshizzle · 06-23-2012, 08:25 PM

In the spirit of keeping all the related threads together, here are a couple more.

THe Maillard reaction, Beef, Baking Soda

http://www.bbq-brethren.com/forum/sh...d.php?t=136441

BlackHawk Brisket v2.0

http://www.bbq-brethren.com/forum/sh...d.php?t=136061

willbird · 07-19-2012, 08:09 AM

Quote:

Originally Posted by Pitmaster T

pH ValueH+ Concentration Relative to Pure Water

10 000 000 battery acid
1 000 000 sulfuric acid
100 000 lemon juice, vinegar
10 000 orange juice, soda
1 000 tomato juice, acid rain
100 black coffee, bananas
10 urine, milk
1 pure water
0.1sea water, eggs
0.01baking soda
0.000 1 ammonia solution
0.000 01 soapy water
0.000 001 bleach, oven cleaner
0.000 000 1 liquid drain cleaner
The pH Scale: Some Examples

Just started into the thread, but battery acid is dilute sulfuric acid, 33.5% to be exact, so sulfuric should be more acid than battery acid :-)

MS2SB · 07-19-2012, 11:20 AM

And while we're at it, I found an entertaining explanation behind some of the specific scientific principles at play during the Maillard reaction and why adding a base to whatever you are cooking helps to speed up the process.

http://www.quora.com/Why-do-baking-s...llard-reaction

Boshizzle · 07-19-2012, 07:18 PM

Quote:

Originally Posted by MS2SB

And while we're at it, I found an entertaining explanation behind some of the specific scientific principles at play during the Maillard reaction and why adding a base to whatever you are cooking helps to speed up the process.

http://www.quora.com/Why-do-baking-s...llard-reaction

Thanks for the link!

mrboy · 07-19-2012, 10:09 PM

Was that really 4 1/2 hours of cook time @ 325... did I read that right? I'd like to try it, but that's a lot shorter cook time than I'm used to.

El Ropo · 07-19-2012, 10:21 PM

Quote:

Originally Posted by mrboy

Was that really 4 1/2 hours of cook time @ 325... did I read that right? I'd like to try it, but that's a lot shorter cook time than I'm used to.

It's black magic! Any master chef/BBQ person will tell you that you gotta cook'em for 22 hours to properly render out the fat and get enough mesquite smoke flavor into the meat!

Boshizzle · 07-19-2012, 10:23 PM

Quote:

Originally Posted by mrboy

Was that really 4 1/2 hours of cook time @ 325... did I read that right? I'd like to try it, but that's a lot shorter cook time than I'm used to.

Yep, you read it right. Hot n Fast is how I roll.

shirknwrk · 07-20-2012, 04:15 AM

Now THOSE are burnt ends... like the ones you got at Arthur Bryant's on Brooklyn (KC) before they started charging for them.... Yes, they were free with your order... a long time ago.

06-18-2012, 01:28 PM	#91
Ag76 On the road to being a farker Join Date: 08-13-05 Location: Tyler, Texas Downloads: 7 Uploads: 0	Boshizzle: Why don't the brown sugar and molasses burn at the higher temp you are cooking at? __________________ 30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 2 Weber Kettles 1 WSM

06-20-2012, 07:24 AM	#93
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Just a follow up and to keep things linked, Pitmaster-T performed an independent test and validation of my thesis that the use of baking soda can be effective for speeding up the Maillard reaction. Details here - http://www.bbq-brethren.com/forum/sh...d.php?t=136179 BlackHawk brisket version 2.0 with a couple of minor modifications to the process here - http://www.bbq-brethren.com/forum/sh...d.php?t=136061 __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

06-23-2012, 01:41 PM	#94
Will work for bbq is Blowin Smoke! Join Date: 06-23-10 Location: Bay Area, CA. Downloads: 12 Uploads: 0	Awesome thread and great looking brisky. __________________ Paul 00 Slowskys Racing CharGriller Acorn Komado AKA Milton (RIP), WGA, WSM 18.5", WSM 22.5" BBQ Guru Digi Q, Weber Kettles, Genisis Gold Gasser, Orange and Red ThermaPens and a Partridge in a Avocado tree. Agent 000 (Double O Zero) Certified MOINK Baller CLICK HERE to visit the BBQ Brethren Throwdowns When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

06-23-2012, 08:25 PM	#96
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	In the spirit of keeping all the related threads together, here are a couple more. THe Maillard reaction, Beef, Baking Soda http://www.bbq-brethren.com/forum/sh...d.php?t=136441 BlackHawk Brisket v2.0 http://www.bbq-brethren.com/forum/sh...d.php?t=136061 __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

07-19-2012, 11:20 AM	#98
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA Downloads: 0 Uploads: 0	And while we're at it, I found an entertaining explanation behind some of the specific scientific principles at play during the Maillard reaction and why adding a base to whatever you are cooking helps to speed up the process. http://www.quora.com/Why-do-baking-s...llard-reaction __________________ Traeger lil Tex, 2 Weber 22.5", UDS Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Noobian Warlord Last edited by MS2SB; 07-19-2012 at 11:21 AM.. Reason: Terrible grammar

07-19-2012, 10:09 PM	#100
mrboy Knows what a fatty is. Join Date: 03-10-12 Location: Champaign, Il Downloads: 0 Uploads: 0	Was that really 4 1/2 hours of cook time @ 325... did I read that right? I'd like to try it, but that's a lot shorter cook time than I'm used to.

07-20-2012, 04:15 AM	#103
shirknwrk Full Fledged Farker Join Date: 03-05-10 Location: Kansas City, MO Downloads: 0 Uploads: 0	Now THOSE are burnt ends... like the ones you got at Arthur Bryant's on Brooklyn (KC) before they started charging for them.... Yes, they were free with your order... a long time ago.