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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-13-2012, 09:07 PM | #46 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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One step at at time, bro.
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06-13-2012, 10:54 PM | #48 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Just now catching this. AWESOME!
I can almost TASTE that burnt end!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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06-14-2012, 12:30 AM | #49 |
Full Fledged Farker
Join Date: 06-07-12
Location: Austin Texas
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What impact does the salt and lesser extent the sugar in the rub have on drying the meat? Does it negate the patdown of the meat to dry the surface? or does it further help by pulling the moisture to the surface where it can then evaporate?
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06-14-2012, 05:38 AM | #50 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-14-2012, 05:46 AM | #51 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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The salt does cause the meat to "sweat" a little but it's not a problem and is a good thing. Drying the meat overnight causes it to begin to form a pellicle on the surface which acts as a sort of protective barrier and foundation for the bark.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-14-2012, 08:15 AM | #52 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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In this case the salt will have neglegible affect on the moisture content deep within. I also have additional information about water content.
The brisket's water content (like ribs) is irrelevant.... Here is why. "How many of you have found over the years that your brisket was dry because you pulled it before it was done rendering - ie. too soon? Apparently a ****load, from reading posts on various forums every damn day entitled, 'Brisket help.' Think also about how dry my ribs looked in my WEEP video just before they actually wept? Remember the pig honey? For those of us that cook on big pits, cooking lots of meat at one time and who incidentally use pits with diverter plates or tuning plates, those of us who use "sound" to cook or at least are aware of the noises their pits make? ---- Ever notice how the pit quiets down after a bit.... you look in and your briskets are all dry? Many are tempted to mop them... don't! A transition is about to take place... temerature is crucial, the mopping disturbs the natural order of things and has limited place at this time in bbq ovens... which are not pits, which is were the mopping belongs. And you pick up a brisket and notice it has become firm and quite tight. Well, that essentially is the end of the water and its trip out of the brisket. The brisket looses a lot of water in those first few hours. Mostly from the muscle. So what the heck comes next? There is BOTH fat and Water in fat. There is also collagen. We have talked a lot about collagen in here so I wont go on about that. But the whole stall/weep period is a glorious exchange. Like lesbians swapping body fluids from a MMFF foursome while their male donors lay drained and in exhaustion over on the sweat soaked leather couch.... the briskets make their way to the bedroom and all those fresh sheets. The briskets begin to sweat and drip their juices all over one another, in some cases, licked by searing heat, they may spew and squirt their juices over other briskets. Soon the bed of steel they are laying on is slathers in a coating of this honey, sweat and drips of lubricating fats.... plus whatever injections they may have gotten from their earlier activities with the probes. The moisture is now NOT going to come from anything you slather on these beauties. It will not come from another injection from those probes that have been standing buy, ready for another stab at it. They are coming from the lesbians themselves, and nothing is wetter and juicier than two hot lesbian briskets at this point. They begin to create and slather themselves with their own honey. When these briskets are through dripping all over each other and squirting, sizzling and spewing and sucking back in all those juices, perhaps swapping and tasting each other's liquid love gravy... well then they will cue the observer as they too lay exhausted, jelly like, soaked and dripping blobs of flesh ready for the ulimate probing once again." THESE ARE NOT MY WORDS!!!!! Explained from our Beloved Popdaddy 0f Barbefunkoramaque... In his book.... "I am still Big... its the Compact Disks that got Smaller (2009)" Last edited by Pitmaster T; 06-14-2012 at 08:30 AM.. |
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06-14-2012, 08:23 AM | #53 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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Kick ass job. Now THAT is some serious bark. WOOF WOOF!
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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06-14-2012, 08:32 AM | #54 | |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Quote:
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06-14-2012, 11:14 AM | #55 | |
Full Fledged Farker
Join Date: 12-22-10
Location: Huntsville, AL
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Quote:
Now, on topic: I'm super excited to see this. Brisket looks excellent and I've been waiting to see this recipe since Boshizzle posted the teaser shots the other day :D I may have to try this very soon.
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06-14-2012, 04:09 PM | #56 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
Somewhere along the line in editing the post I took out some words and probably got more focused on saying something silly and never re-read to see what I was posting. Its so tricky its hard to write it down and be a smart ass at the same time. Let me know if you feel there are problems with this though. |
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06-14-2012, 04:31 PM | #57 |
Full Fledged Farker
Join Date: 12-22-10
Location: Huntsville, AL
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Hah, I was seriously curious what you were trying to get at there because that one line made me double take so hard :P. Sorry if I came off like a know-it-all, but I work in a building full of labs full of chemists and physicists so proper terminology like that is a habit because it can be necessary (for safety reasons if nothing else).
The rest of that is definitely all true. Especially the bit about the pH scale being confusing if you don't realize it's a non-linear scale .
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06-14-2012, 06:14 PM | #59 |
Full Fledged Farker
Join Date: 12-22-10
Location: Huntsville, AL
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I actually work IT for these guys, I just absorb alot of knowledge talkin to them, I also share an office with our chemical safety dude...sometimes I feel like my users (aforementioned chemists and physicists) are 7th and 8th graders when it comes to explaining what's wrong with their computers.
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06-14-2012, 07:28 PM | #60 |
is one Smokin' Farker
Join Date: 03-21-12
Location: Arkansas
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Maybe "less acidic" would be more clear than "more alkaline".
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bark, brisket, HnF, Hot and Fast |
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