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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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02-26-2009, 06:08 PM | #121 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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This thread is making me sweat from the forehead. That's an ugly thought! Back to my room now.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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02-26-2009, 08:33 PM | #122 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Dear Barbarian
I am sorry. You have a valid point about me using the word brains... didn't mean to insult. That's why I use the word Funky... people generally are okay with not being funky. Some people try to be funky. Oh hell... I am sorry. That's all. Your okay. From the look of your avatar I take it you don't need any help with brisket. Looks good man. I am ashamed in that the Funk was soposed to be a power of inclusiveness to anyone who was willing to get down and I have used it as a power to exclude.. which is not funky.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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02-26-2009, 09:21 PM | #123 |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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Doh! Thought it was a butt!
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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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02-26-2009, 09:31 PM | #124 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Doh!
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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02-26-2009, 09:47 PM | #125 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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Yeeehaaaa! I love all you guys! .... Pass me another beer please.
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Tom |
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02-26-2009, 09:55 PM | #126 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Time Out : Guys... This is a great thread (in a very unique, funky kinda way)... let's not kill it's value with negativity
If it's not your thing, move on to other threads... otherwise we might need to call Popdaddy on the bagphone. OK... Funk.. please continue.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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02-26-2009, 10:16 PM | #127 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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YEAH.. What vinny said. !!! This thread made me go out today and get a brisket to try with just S&P.. and maybe the butt glitter. Also, while cooking today for the family, I also found myself thing about some points made and considering changes in some of my techniques based on layering, which I used to do, and then stopped.
it is an excellent thread that reminded me to NOT get stuck in myt ways.. Since i started competing 5 years ago, i have been so stuck on perfecting the one way I do things that i have forgotten to think outside of the box. Thats how I see this thread. As a reminder that there is NO ONE WAY... anyway.. lets just take a breath.. appreciate things for what they are, while understanding/accepting/ignoring the 'uniquenesss'(a.k.a funk) thats is running around in this thread.. Can someone point me to the ingriedent tranlslator that was posted a while back regarding James Brown and Charlie Brown, sleeping with James Dean or Paula Dean. I gotta make some butt glitter. did I really just say all that? WTF?
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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02-26-2009, 11:07 PM | #128 |
Full Fledged Farker
Join Date: 01-22-08
Location: Mounds and Big Cedar, Oklahoma
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Hmmm....very interesting thread here. great read.
Although I'm a big George Clinton fan (but I wish he hadn't gone on that "gone country" show), I don't consider myself funky. I'm more of a headbanger type. But I will say that most of the briskets I do for me and my family are nothing but S&P briskets, and I never wrap (I don't believe in wrapping big cuts unless I'm holding....but then it's off the heat). Most of the briskets I do for others, I use Montreal steak seasoning. And I never inject. I want to taste the beef. Sometimes people try to get to fancy. It's just a big hunk of meat ya know.
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"Smoked Bologna is the 'Food of the Gods'" --- My Son ---------------------------------------------------- Homemade Mobile Offset Smoker Homemade Cabinet Smoker..AKA "The Contraption"...AKA "Mr. Potatohead" J&R Mfg Combo Broiler w/ Rotisserie Weber 22.5 kettle Char-Broil Gasser Old Beat-up Off-brand Kettle Grill |
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02-27-2009, 07:50 AM | #129 | |
is One Chatty Farker
Join Date: 09-25-07
Location: Mobile, AL
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Quote:
The easiest place to find it is to just click on Donnie's user name and view public profile. It's all right there. It's also back close to the beginning of this thread.
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Wes - Mobile, AL - Large Big Green Egg, MES 40 |
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02-27-2009, 09:49 AM | #130 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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A moment about rubs that you work hard on and stuff. The point of the thri-layer rub was that I loved my rub (butt glitter). The story behind that was I kept dialing down the slat for two reasons. First because I was naturally reducing the salt ratio by adding other things, Paprika, Celery Seed, Cumin and Chili Powder, Oinion Powder and stuff.... the SECOND was I wanted to start CROSS-UTILIZING the rub on other stuff... so naturally the salt gets dialed down. I was doing it becuase I had catering jobs and needed ONE rub for everything from the spice in my pickled Onions, which went in my potato salad and collard and a table rub (which needed less salt) and on Ribs and shoulder and my armadillo eggs and fatties. Each one of those needs different levels of salt and sugar.
So in regards to your rub that YOU worked your ass off to get... if your trying to get that FLAVOR of your rub into your meat... the secret is salt. salt is the transporter. I thitnk injections are cool, and arguably you may not be able to get the same level of flavor INTO the meat with rub alone (but thats what our fore-fathers tried to do from Kreuz Market to Walter Jetton (simmered the flavor in before pitting the meat). BUT... we all know that rub, pepper, whatever your signature is, smoke, dried meat blood and juices, fat, fat smoke all being pulled into the center of the meat is a different FLAVOR althogether than what you mix in a bowl and inject from the center outward and around. Hmmm.... Illegal as hell... but that makes me think.... what would your---- SOUR DOUGH (That's Dough) BRISKET INJECTION CONTENT DELETED VIA BAG PHONE BY POPDADDY DUE TO IT BEING TOO FUNKY.... THIS MAY BE RELEASED AT ANOTHER TIME IN OUR NEXT SEGMENT... Pitmaster "T" dry plateau Injection
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 02-27-2009 at 02:06 PM.. Reason: Popdaddy Found Out and nixed the sentence |
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02-27-2009, 07:06 PM | #131 |
is One Chatty Farker
Join Date: 11-07-07
Location: Middletown California
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Donnie, thanks for the reply. I just had trouble thinking that you were trying to exclude people that like/love Q. It seemed odd. By the way Bentley is right my avatar is a butt and I could always use help on brisket, lol.
So I am sorry we got off on the wrong foot and I say let's just drink a virtual beer and start all over. I really do want to try the Hit Me Fred sauce and gotta figure out what a coffee cup measure is. I am sorry you cannot do a little conversion with tablespoons due to your losing your CCM. Actually I think I will just drink a bit of Makers Mark with two cubes instead of the beer.
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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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02-27-2009, 07:52 PM | #132 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
Funk on. I don't speak funk, or jive, but I did see Airplane. I can speak that kinda jive.
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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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02-27-2009, 09:15 PM | #133 | ||
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
Quote:
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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02-27-2009, 10:05 PM | #134 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Oh MY CCM was 2 T
Quote:
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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02-27-2009, 10:08 PM | #135 |
Guest
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you guys are makin me feel fuzzy inside
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rub salt popdaddy |
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