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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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02-23-2009, 04:10 PM | #76 | |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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My point exactly! Now if a brisket tasted like a rib-eye I would not need to inject it, but as we both know it does not. After 6 years of competing, and trying every combination of rubs out there, I could not agree with you more on just salt and pepper. I do use a small amout of garlic powder and a very small amount of chile powder!
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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02-23-2009, 04:18 PM | #77 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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No, not as much flavor as the injection shortcut, but close. Now my dry injection does the trick though. 6 years is a long time to compete... long time. I think that's how long I competed when I quit in 1993. I bet your brisket rub is stellar man.... a real signature taste with only two little additions. Less is definitely more at times. Damn your making me hungry with that.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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02-23-2009, 05:00 PM | #78 | |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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Funny you would say that...Burn out is setting in and we are going to judge twice as much as compete this year! Perfect timing, have virtually all the equipment that I have always wanted, so it can now sit!
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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02-23-2009, 05:07 PM | #79 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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At the time... I just couldn't spend a thousand to win a thousand anymore. I went back to college, got in shape (which i AINT NO MO) and ate steamed chicken and rice until about 2000 or so.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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02-23-2009, 05:08 PM | #80 |
is One Chatty Farker
Join Date: 11-07-07
Location: Middletown California
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So I am watching the Hit Me Fred sauce video. Cannot seem to get on the popdaddy website and so I am writing down the ingredients to be translated into english later. But I don't know how to translate a "coffee cup measure" I don't drink that burnt water so don't know anything about measuring it.
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Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals |
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02-23-2009, 05:15 PM | #81 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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I will guess at a this one...a tablespoon per cup...8 oz, or maybe 6 oz ?
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Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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02-23-2009, 05:22 PM | #82 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Donnie, I don't know if you have said this before on some other thread, but when you were at Kreuz's did you see the salt to pepper ratio in their rub that they use on their brisket?
The bottle that they have on the table that they call their rub was over 95 percent salt as far as I could see. Had a bit of yellow, that i assumed was garlic and some red which was prolly cayenne. But it was coarse salt, first and foremost. I have often wondered if that is their actual meat rub, or just for the tourists at the table.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-23-2009, 05:49 PM | #83 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Quote:
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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02-23-2009, 06:38 PM | #84 |
is One Chatty Farker
Join Date: 11-07-07
Location: Middletown California
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Still sifting through the funk on my day off, so what is
Sam Cooke Large Grained “Smokin Stuff” and from the Hit Me Fred Sauce video what is Family Stone? He made it very clear on the video to not mix up Family Stone with Sly Stone. Family Stone is not in the dictionary. Also curious if the writer of the dictionary had a reason to list some of the items with the actual english name first then the funk name and a few with the funk name first then the english name. Now I just gotta' ask, how is an old Missouri hippy/hillbilly supposed to make funky Q if the funky dictionary does not contain the necessary definitions?
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Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals |
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02-23-2009, 06:44 PM | #85 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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All very cool,
and just imagine how much fun we could have if Lord Buckley were still with us today?
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Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!" |
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02-23-2009, 06:49 PM | #86 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Quote:
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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02-23-2009, 06:51 PM | #87 |
Quintessential Chatty Farker
Join Date: 12-30-06
Location: Dalton Georgia
Name/Nickname : Bobby
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Excellent read here guys, glad I kept popping in.
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Weber One Touch Gold Smokers- Back In Stock Napoleon Apollo Smoker Courtesy of Ray Lampe |
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02-23-2009, 07:18 PM | #88 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Coffee Cup measure is traditonally in the 4 to 7 oz range, depending on the cup. It is there to throw you. Compare to a standard cup which is 8 oz to figure appropriate size. I thought the meadure in the video looked kinda like a 2 Tbsp measure though.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-23-2009, 08:45 PM | #89 |
is One Chatty Farker
Join Date: 11-07-07
Location: Middletown California
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So far in my search for what a coffee cup measurement is I have found these;
http://www.vat19.com/dvds/coffee-scoop-n-clip.cfm this one http://www.cooking.com/products/shprodde.asp?SKU=187718 and this one http://www.cooking.com/products/shprodde.asp?SKU=545054 So a coffee cup measurement could be 1 or 1.5 or 2 tablespoons. Sorta messes with trying to follow a reciepe IMHO.
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Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals |
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02-23-2009, 09:10 PM | #90 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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rub salt popdaddy |
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