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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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07-19-2013, 09:00 AM | #61 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Aaron Franklin is running a restaurant and is cooking probably 70 or 80 briskets a day! I will almost guarantee you that his rub doesn't get too much more intricate than salt and pepper! He may throw more stuff on at home or for small batch cooks but I doubt that he does when cooking for the masses.
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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07-19-2013, 09:08 AM | #62 |
Got Wood.
Join Date: 07-18-12
Location: NJ
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My first time at Franklin, I went up to chat w Stacy (Aaron's wife) when the line died off. Aaron had just gone home unfort... I bluntly asked about the s$p rub and she smirked and said of course that's all. Her face was riddled w sarcasm. I prodded more about what they do and got the same smirking response. This was when the first opened the brick and mortar store.
Essentially, he's doing more than just lightly placing s&p on a brisket. I understand the site admin saw him do a simple rub at a festival, as I'm sure he would in the public. I've done salt and pep a ton with great success. you'll never ruin a brisket w just salt and pepper. I just don't buy his mantra of salt n pepper. |
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07-19-2013, 09:10 AM | #63 |
On the road to being a farker
Join Date: 02-20-13
Location: South of Dallas
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40% - kosher salt
40% - black pepper 10% - garlic powder 10% - onion powder a splash of paprika for color thats all i use on my briskets. my father in law has been in the cooking business all his life, never used any seasonings, after speaking to a friend and owner of a resturant who spoke to franklin, he switched to S&P (my father in law that is) and will always go that route. i care not for all the fancy expensive rubs, brisket doesnt need much |
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07-19-2013, 09:33 AM | #64 | |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Quote:
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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07-19-2013, 09:38 AM | #65 |
is one Smokin' Farker
Join Date: 01-22-11
Location: Indian Hills, California
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How is everyone measuring? is 50/50 SP volume or weight?
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West Coast Backyard Team Shirley Fabrication - Shirley 24x56 |
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07-19-2013, 09:44 AM | #66 | |
Full Fledged Farker
Join Date: 08-27-09
Location: Virginia Beach, Va
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I tried copyin a popdaddy video.... I guess I went by volume. In which case it wouldn't REALLY be no 50/50.... I just decided, I'll just pput on as much S/P as I think it oughta have. that works best for me. and that'sz what i'm gonna keep doing. And no I am never ever gonna squirt no pickle juice on there or pit foil on it or any of that. If I can't cook it right.... I won't cook it. I know I said I don't care about tradition but I know some housewifes that boil a tasty brisket from start to finish. No foil, foiling is boiling.
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18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model |
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07-19-2013, 10:03 AM | #67 |
Full Fledged Farker
Join Date: 08-27-09
Location: Virginia Beach, Va
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For the record sorry about a double post, I don't not foil cause of Popdaddy videos. It's cause about 11 years ago, when I was dating my wife (Japanese lady) and Stationed in the Kanto area of Japan. I got off work early one day. I decided I'd cook her some fish so I went town to the store picked up some fresh salmon and veggies cut up the veggies and put them in foil packs with the fish and butter I thought it was great... My gal pretty much told me I ruined the fish, made it too mushy. After that I learned how to grill fish on the grate. Mostly Salmon, Mackeral and a really skinny oily fish pronounced Sama (translates to fall knife fish).. But if it swims I'll put it over the coals.
I just figured that if you make Fish too mushy in tin foil you also would make anything else (including Brisket) too mushy in foil. anybody else here I'm not saying you are wrong and what you do might be better for you. I'm just saying what I do.
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18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model |
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07-19-2013, 10:05 AM | #68 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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1 cup kosher salt to 1 cup coarse black pepper. I make up a bunch at a time since I use it on so many things. Any other seasonings I want to add just go on the meat separately.
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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Thanks from:---> |
07-19-2013, 10:36 AM | #69 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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I've cooked with John Lewis and I doubt that he is lying. "Never cooked a S&P brisket" could mean that he subbed some of the salt for Lowrey's or that he used S&P + a small amount of another spice. Or because he may not consider it a true S&P brisket because he sprays the meat with watered down Worcestershire sauce or pickle juice or unicorn tears.
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1 members found this post helpful. |
07-19-2013, 10:54 AM | #70 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I mix it and put it in a shaker bottle so I weigh it.
By weight 1 tbl of K salt & 1 Tbl of med grind Black pepper are not equal. IIRC 1 tbl of K salt weighs 1 oz 4 tbl of the med grind black pepper weighs 1 oz
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
1 members found this post helpful. |
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07-19-2013, 11:33 AM | #71 |
Knows what a fatty is.
Join Date: 07-12-10
Location: Owings, MD
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07-19-2013, 11:35 AM | #72 | |
Knows what a fatty is.
Join Date: 07-12-10
Location: Owings, MD
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Last edited by kw; 07-19-2013 at 11:57 AM.. Reason: . |
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07-19-2013, 02:02 PM | #73 |
On the road to being a farker
Join Date: 02-20-13
Location: South of Dallas
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07-19-2013, 03:46 PM | #74 |
On the road to being a farker
Join Date: 03-26-13
Location: Barberton, Ohio
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If there is something other than water in his pressure cooker (it is called braising/water is steaming which is way too close to boiling in my book) it is not a "bbq foul" if finishing on a charcoal unit.
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Current Smoker: Char-Griller Kamado |
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07-20-2013, 12:59 AM | #75 | |
Got Wood.
Join Date: 07-18-12
Location: NJ
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