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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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06-18-2012, 01:28 PM | #91 |
is One Chatty Farker
Join Date: 08-13-05
Location: Tyler, Texas
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Boshizzle: Why don't the brown sugar and molasses burn at the higher temp you are cooking at?
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30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs |
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06-18-2012, 08:41 PM | #92 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Brisket is a big cut of meat that takes a long time to come up to temp. Plus, I use indirect heat.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-20-2012, 07:24 AM | #93 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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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
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-23-2012, 01:41 PM | #94 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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Awesome thread and great looking brisky.
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06-23-2012, 08:25 PM | #96 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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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
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07-19-2012, 08:09 AM | #97 | |
Full Fledged Farker
Join Date: 06-30-12
Location: MOntpelier,OH
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Quote:
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07-19-2012, 11:20 AM | #98 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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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
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space Last edited by MS2SB; 07-19-2012 at 11:21 AM.. Reason: Terrible grammar |
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07-19-2012, 07:18 PM | #99 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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07-19-2012, 10:09 PM | #100 |
Full Fledged Farker
Join Date: 03-10-12
Location: Champaign, Il
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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.
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07-19-2012, 10:21 PM | #101 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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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!
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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07-19-2012, 10:23 PM | #102 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Yep, you read it right. Hot n Fast is how I roll.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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07-20-2012, 04:15 AM | #103 |
is one Smokin' Farker
Join Date: 03-05-10
Location: Kansas City, MO
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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.
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Tags |
bark, brisket, HnF, Hot and Fast |
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