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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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06-25-2011, 02:06 PM | #1 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Pitmaster T Video Series (2011 New!!) - Big Maybelle's "Candy" Glaze
Well folks its time - time to release something new. Something shot, canned and edited all by myself - not ever having to hear what Popdaddy thinks (may God Rest his Soul). No more calls on the bagphone from somewhere in the U.S. from his stretch Delorean, still so popular with the kids today that play those Gameboys and look up to that M.C Hammer character. But I want to speak a moment about recipes, stealing, putting your own funk on it, then calling it your own because its something different - better - whatever. I strongly believe in stealing, putting your own funk on it, then calling it your own because its something different - better - whatever. From Popdaddy's own biography, I'm Still Big, its Just the CDS that got Smaller, he writes about stealing: Stealing? Huh! Tell me how Bill Haley and the Comets stole from Big Joe Turner, how Pat Boone stole from Little Richard, how Elvis stole from Big Mama Thornton, how Jerry Lee stole from Big Maybelle Smith, the Stones and the Beachboys stole from Chuck Berry? And ALL of them - they all stole from ME!What's that have to do with this recipe and video? Well maybe its just to get the unfunky to click past this thread. Or maybe there's more. In my opinion, glaze, sauce, and rub recipes are the most intimate thing we share here on the forum. Here is why. When you tell me how to make a brisket from start to finish there are a million things that can go wrong - or right. But it changes things. This is one reason why I rarely use time when relaying a meat technique. But when you take the time to share a recipe, and we write it down or print it, go to the store and buy THE RIGHT THINGS and not try to experiment or change things the first time (this is never wise unless something in it cannot be used) - when you take this time - well, its like having a piece of that person's heart right there. WE POUR our hearts into our craft, our art, if you will, this crazy thing called "culinarificness." Well documented recipes, properly transcribed and executed, are just about the only things going for us brethren as far as truly being next to one another across the miles that separate us. And likewise myself, I too get a certain amount of "love" from people, images, and sounds around me. This is the real reason my ingredients are coded to the passing eye - not because I want to be cryptic but because these flavor profiles honestly are represented by those great artists. Tell me Tina ain't paprika" Or Lime ain't Tito Puente, or Jackie Wilson ain't Dark Corn Syrup! I love this ole gal and she imparts a twist, an extra dimension of "sweet sincere heartache" to this song (recipe). Sure I stole the base of the recipe (song) from a white man - who is quickly featured somewhere in the video as a tip off to him. But Big Maybelle has worked her magic with this joint (song - recipe) and now I want to share it with you. The original glaze has some rules that apply to it that transcend the new version. First, yes... it has a lot of James Brown but oddly enough the original creator was right... on ribs it sort of blends in and augments your existing flavor profile instead of upstaging. But no one was bigger than Big Maybelle. She was big, she was soft, smelled pretty good but also was a great gal to have around if you just broke the mirror off a mean biker's 1937 Harley Knucklehead. Inspired by a brawl fight Popdaddy had with Big Maybelle during one of her revival tours before her death, I wanted to capture that event. "I was on the other end of one of Big Maybelle's clock-cleaning jabs in a fight while she was holding Muddy Waters in a choke hold. Water was passed out but Maybelle hadn't noticed, which if you knew him is no small feat. Anyway Maybelle didn't get paid properly and was throwing stuff all over the bar. She had picked up a picture of her beloved mother (she carried in her travel case) and was about to throw it. I yelled, "no Belle, your momma!" Well, she thought I said "your Mama." and those eyebrows furled and... BAMN! I went flying. You would think that Maybelle would have left the joint or hit me again when I woke up but no... I woke up, lying warm with my face buried in her great bosom, and she was speaking to me like a child...'it's alright baby, Big Maybelle is so sorry baby, hey... what's all this orange **** rubbin' offa you?' She was that way... someone should make a sauce outta that..." (Ibid, pp. 1287-1288 ). Attachment 54211 Big Maybelle near the end - Heart of Gold, Voice like Cracker Jacks and a Right Jab like Ali (Upper arm flesh deadweight near 55 lbs alone) So I made some mods... a few not shown in the video. First the order... I am a big believer in that if you want to impart your rub (Or dry spice) flavor into your sauce you should do it with your thin liquids brought to a mother popcorn first. Afterward add the thicker stuff. This is the reverse of the video. Second, honestly, where it calls for Sir Duke (One Part) I split it between 1/2 Sir Duke and the other half Italian Aretha Franklin. The Cherries of course add that extra dimension and when used properly, for instance on loins or big cuts in a smoker set glazing technique (be careful) the cherry bits latch on for a nice look. This was stellar on a sliced ham I did for Easter in which I laid the cut portion down and the cherries stuck to the "steps of the cuts. For ribs or chicken, you have a little bit more time than you did in the original - but not much. Frankly, depending on how thin your glaze is, you can glaze in the pit and then close it up just long enough for the pit to get to the original temp before you opened it and then add 5 - 10 minutes. Those cherries will "set". Lastly this is thick stuff so save your cherry juice. Get my point? So--- there is the background so in the next half hour - the New Video will be posted. Enjoy. Last edited by Pitmaster T; 06-12-2017 at 02:46 PM.. |
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06-25-2011, 02:08 PM | #2 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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The original thread had some difficulties... there is a speedial on the bagphone to Warner Brother... we will see if I can do Popdaddy's voice good enough to get them to play ball... hopefully, like many, they will believe Popdaddy never died. I know many of you think he is like Elvis and never truly died.
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06-25-2011, 02:19 PM | #3 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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YouTube - ‪Pitmaster T Series - Big Maybelle's Candy Glaze‬‏
Here it is - They took the bait. Some minions at Warner Brothers cleared it! I could hear in the background 'but I thought Popdaddy was dead?" and the other said, "****... I ain't telling the boss I said no to Popdaddy." |
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Thanks from:---> |
06-25-2011, 04:24 PM | #4 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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I read the thread and enjoyed the video. Thanks.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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06-25-2011, 08:37 PM | #6 |
On the road to being a farker
Join Date: 04-25-11
Location: Sugar Land, TX
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Watched the vid, but this one threw me.... 95% humor, 5% recipe... maybe my a.d.d. got the worst of me.
Can you post the recipe for us Bretheren? |
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06-25-2011, 08:37 PM | #7 |
Full Fledged Farker
Join Date: 06-04-11
Location: Fresno, CA
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OK, I might have to watch that another time or two to make sure I've got it
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Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe |
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06-25-2011, 09:38 PM | #8 |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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Thanks Donnie! Loved the video and will give the recipe a try. Just a quick question for ya. Are the parts by weigh or by volume?
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"Red" - Just Moved to Omaha! |
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06-25-2011, 10:07 PM | #9 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
100% humor, 100% recipe, 100% soul. all i can say is use the search feature and the funk may reveal itself before your eyes. you'll be happy you spent the time.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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06-25-2011, 10:36 PM | #10 |
On the road to being a farker
Join Date: 08-28-09
Location: Kalamazoo, MI
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Have you tried sweet cherries in favor of the maraschino? It looks great just wondering if the cherries make it or break it.
Thanks for the recipe!
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UDS, MUDS, Weber 22 OTG |
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06-25-2011, 11:06 PM | #12 |
Full Fledged Farker
Join Date: 08-29-09
Location: New Orleans, Louisiana
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Great post! Thanks Donnie!
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06-25-2011, 11:12 PM | #13 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Love it. Donnie!
__________________
Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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06-26-2011, 07:48 AM | #14 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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Sweet Donnie. Gotta try it this coming weekend!!!
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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06-26-2011, 08:26 AM | #15 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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The recipe is clearly in the video. Everything I do is in "parts" so you can make as much or as little as your need.
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