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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-23-2009, 04:10 PM   #76
Bentley
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Quote:
Originally Posted by barbefunkoramaque View Post
That being said, the number one thing people say about this style is.... how do you get the flavor deep in the meat without injecting?

My point exactly! Now if a brisket tasted like a rib-eye I would not need to inject it, but as we both know it does not.

After 6 years of competing, and trying every combination of rubs out there, I could not agree with you more on just salt and pepper. I do use a small amout of garlic powder and a very small amount of chile powder!
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Unread 02-23-2009, 04:18 PM   #77
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Quote:
Originally Posted by Bentley View Post
My point exactly! Now if a brisket tasted like a rib-eye I would not need to inject it, but as we both know it does not.

After 6 years of competing, and trying every combination of rubs out there, I could not agree with you more on just salt and pepper. I do use a small amout of garlic powder and a very small amount of chile powder!
LOL No... I mean they want to know how I get all that flavor into the meat without injecting.... this means... you can, without an injection.
No, not as much flavor as the injection shortcut, but close. Now my dry injection does the trick though.

6 years is a long time to compete... long time. I think that's how long I competed when I quit in 1993.

I bet your brisket rub is stellar man.... a real signature taste with only two little additions. Less is definitely more at times. Damn your making me hungry with that.
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Unread 02-23-2009, 05:00 PM   #78
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Quote:
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6 years is a long time to compete... long time. I think that's how long I competed when I quit in 1993.

Funny you would say that...Burn out is setting in and we are going to judge twice as much as compete this year! Perfect timing, have virtually all the equipment that I have always wanted, so it can now sit!
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Unread 02-23-2009, 05:07 PM   #79
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At the time... I just couldn't spend a thousand to win a thousand anymore. I went back to college, got in shape (which i AINT NO MO) and ate steamed chicken and rice until about 2000 or so.
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Unread 02-23-2009, 05:08 PM   #80
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So I am watching the Hit Me Fred sauce video. Cannot seem to get on the popdaddy website and so I am writing down the ingredients to be translated into english later. But I don't know how to translate a "coffee cup measure" I don't drink that burnt water so don't know anything about measuring it.
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Unread 02-23-2009, 05:15 PM   #81
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I will guess at a this one...a tablespoon per cup...8 oz, or maybe 6 oz ?
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Unread 02-23-2009, 05:22 PM   #82
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Donnie, I don't know if you have said this before on some other thread, but when you were at Kreuz's did you see the salt to pepper ratio in their rub that they use on their brisket?

The bottle that they have on the table that they call their rub was over 95 percent salt as far as I could see. Had a bit of yellow, that i assumed was garlic and some red which was prolly cayenne. But it was coarse salt, first and foremost.

I have often wondered if that is their actual meat rub, or just for the tourists at the table.
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Unread 02-23-2009, 05:49 PM   #83
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Quote:
Originally Posted by Barbarian View Post
So I am watching the Hit Me Fred sauce video. Cannot seem to get on the popdaddy website and so I am writing down the ingredients to be translated into english later. But I don't know how to translate a "coffee cup measure" I don't drink that burnt water so don't know anything about measuring it.
Yeah that one throws me too. It looks like about 1/4 cup though.
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Unread 02-23-2009, 06:38 PM   #84
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Still sifting through the funk on my day off, so what is
Sam Cooke Large Grained “Smokin Stuff”
and from the Hit Me Fred Sauce video what is Family Stone? He made it very clear on the video to not mix up Family Stone with Sly Stone. Family Stone is not in the dictionary.

Also curious if the writer of the dictionary had a reason to list some of the items with the actual english name first then the funk name and a few with the funk name first then the english name.

Now I just gotta' ask, how is an old Missouri hippy/hillbilly supposed to make funky Q if the funky dictionary does not contain the necessary definitions?
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Unread 02-23-2009, 06:44 PM   #85
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All very cool,
and just imagine how much fun we could have if Lord Buckley were still with us today?
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Unread 02-23-2009, 06:49 PM   #86
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Quote:
Originally Posted by Barbarian View Post
Still sifting through the funk on my day off, so what is
Sam Cooke Large Grained “Smokin Stuff”
and from the Hit Me Fred Sauce video what is Family Stone? He made it very clear on the video to not mix up Family Stone with Sly Stone. Family Stone is not in the dictionary.
From the looks of it in the video, I'd say Family stone is tomato paste.
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Unread 02-23-2009, 06:51 PM   #87
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Excellent read here guys, glad I kept popping in.
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Unread 02-23-2009, 07:18 PM   #88
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Coffee Cup measure is traditonally in the 4 to 7 oz range, depending on the cup. It is there to throw you. Compare to a standard cup which is 8 oz to figure appropriate size. I thought the meadure in the video looked kinda like a 2 Tbsp measure though.
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Unread 02-23-2009, 08:45 PM   #89
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So far in my search for what a coffee cup measurement is I have found these;
http://www.vat19.com/dvds/coffee-scoop-n-clip.cfm
this one
http://www.cooking.com/products/shprodde.asp?SKU=187718
and this one
http://www.cooking.com/products/shprodde.asp?SKU=545054

So a coffee cup measurement could be 1 or 1.5 or 2 tablespoons. Sorta messes with trying to follow a reciepe IMHO.
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Unread 02-23-2009, 09:10 PM   #90
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Quote:
Originally Posted by Norcoredneck View Post
Is that the method and ingredients Thirdeye used on his beautiful brisket? Oh yeah forgot music picture reference
Ladies and gentlemen! Put your hands together for... The one, and the only...

Pellet Brisket!

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