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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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07-27-2011, 01:26 PM | #16 |
is One Chatty Farker
Join Date: 10-22-08
Location: Philly, PA
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Where are the pictures?
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07-27-2011, 01:47 PM | #17 | |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
Please do
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07-27-2011, 01:55 PM | #18 |
is One Chatty Farker
Join Date: 04-26-10
Location: Memphis, TN
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I was wondering the same thing. Is it for flavor, texture or health?
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[FONT=Comic Sans MS][SIZE=3][COLOR=red]Michele [FONT=Arial]>^..^<[/FONT][/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS]22" OTS "Dirty Girl"[/FONT] [FONT=Comic Sans MS]Weber Performer/Cajun Bandit "Cajun Queen"[/FONT] [FONT=Comic Sans MS][FONT=Comic Sans MS]GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73[/FONT][/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Avatar by NorthwestBBQ[/COLOR][/FONT][/B] |
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07-27-2011, 02:00 PM | #19 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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This thread is gonna need pictures plus "taste-test-technology". Sounds like I should try that when it's done...can ya bring some to Manito?
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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07-27-2011, 03:02 PM | #21 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Oooo, Bob is in the Brisket TD this week.
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07-27-2011, 03:13 PM | #22 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I'm still trying to figure out how to make brisket out of SPAM so I can do a double entry.
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07-27-2011, 03:23 PM | #23 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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I'll be watching this one too! I've used fish sauce in injection before...but not that much.....guess it's a big brisket! Sounds like maybe pics tomorrow?
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07-27-2011, 03:24 PM | #24 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Only if he's careful to pull and not push...
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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07-27-2011, 06:53 PM | #26 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Well, things got worse today, tomorrow I fire it all up. Stupid work. I like working, I like working, I like working...
The amino acids are to mimic some of the flavors of soy sauce or Worcestershire sauce without the sodium levels normally associated with those products. I use it in combination with fish sauce to create a more complex flavor profile. Dan, if I brought them to Manito, you would have to surrender your dancing shoes to me. Then were will you be? Those of you asking for pics should know by now that there will be photos, just been to busy working to get them uploaded. I think we have all seen a raw brisket.
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07-27-2011, 07:04 PM | #28 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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I'm intrigued! I would never have thought to add fish sauce to a brisket injection, very interesting...I'll be waiting with all the rest for the results!
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07-27-2011, 07:30 PM | #30 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Looking forward to how this comes out...
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