Brisket and your Rub (For the Funky Only) - Page 10

bigabyte · 02-27-2009, 10:17 PM

Kumbaya my lord...kumba...

Huh? Oh, sorry.

barbefunkoramaque · 02-27-2009, 10:20 PM

Quote:

Originally Posted by Rick's Tropical Delight

you guys are makin me feel fuzzy inside

ur avatar makes me what to remake THE ABOMINABLE DR PHIBES....

02-27-2009, 10:25 PM

what a great flick! you know i have an original vincent price self portrait on the wall, right

Bentley · 02-27-2009, 10:54 PM

Quote:

Originally Posted by Barbarian

Bentley is right my avatar is a butt

Yeah...just call me Mr. BBQ!

HeHeHe

Barbarian · 02-27-2009, 11:36 PM

So how does one say thanks in "funk"???
Cheers mate.

bigabyte · 02-27-2009, 11:43 PM

I think its...

Sheeiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii iiiiiiiiiiii

smokindorf · 02-28-2009, 07:10 AM

Quote:

Originally Posted by thirdeye

I asked for the same thing last year.....here it is. Oh yeah, I added the Frank Sinatra.

The Legends

Salt George Clinton
Sugar Little Richard
Brown Sugar James Brown
Garlic (Specify Powder or Minced) Prince
Onion (Specify Powder or Minced) Rick James
Black Pepper Larry Graham
Red Pepper or Cayenne Bootsy Collins
Paprika Tina Turner
Bell Pepper Archie Bell
Sam Cooke Large Grained “Smokin Stuff”
Honey Taste of Honey
Corn Syrup (Dark only – there is no light) Jackie Wilson
Mustard (Specify Powder or Prepared) Fred Wesley
Worcestershire Sauce Sir Duke
Bacon B. B. King
Ketchup Sly Stone
Chili Powder Carlos Santana
Lemon Juice Chubby Checker
Mayonnaise Michael Jackson
Apple Cider Vinegar Aretha Franklin
Ginger Teena Marie
Butter George Benson
Peach Francine Barker
Richard Pryor Coke

That nearly made me lose a mouthful of mornin' joe

. John

barbefunkoramaque · 02-28-2009, 10:20 AM

Richard Pryor is in my Beale Street Red and Wett at 1:13 into it. You will notice at first I say water - Billy Ocean... but these days I just add straight Richard Pryor... although now that I am in Texas, and it is red and wett sauce... I add something just from this area called..... Big Red.... just havn't come up with a Funk Figure for it.

Dr_KY · 02-28-2009, 10:54 AM

OK I have been redading this threadand decided to visit my butcher an hour ago. As expected he only had one small rolled and frozen brisket so I snapped it up for ten snaps bones with some beef ribs. I'm going to let it thaw, unroll it and see if I can take some of your advice and make it hump a bit.

bigabyte · 02-28-2009, 11:08 AM

Quote:

Originally Posted by Dr_KY

OK I have been redading this threadand decided to visit my butcher an hour ago. As expected he only had one small rolled and frozen brisket so I snapped it up for ten snaps bones with some beef ribs. I'm going to let it thaw, unroll it and see if I can take some of your advice and make it hump a bit.

You're going to hump a cold rolled brisket?

Bob S · 02-28-2009, 11:25 AM

I've been following this thread and decided to do a brisket today. Picked up a 13 pound angus brisky from Restaurant Depot yesterday and gave it a three layer rub. Put it in the pit at 8 this morning. It's 12:30m now and I haven't peeked at it, but it smells farking fantastic. We'll see...

Dr_KY · 02-28-2009, 01:01 PM

Quote:

Originally Posted by bigabyte

You're going to hump a cold rolled brisket?

That was my life story before I got married.

barbefunkoramaque · 02-28-2009, 02:18 PM

Quote:

Originally Posted by Dr_KY

OK I have been redading this threadand decided to visit my butcher an hour ago. As expected he only had one small rolled and frozen brisket so I snapped it up for ten snaps bones with some beef ribs. I'm going to let it thaw, unroll it and see if I can take some of your advice and make it hump a bit.

THIS guy knows the funk! Remember you can't capture the boogie unless you attack from the back.

barbefunkoramaque · 02-28-2009, 02:19 PM

Quote:

Originally Posted by Dr_KY

OK I have been redading this threadand decided to visit my butcher an hour ago. As expected he only had one small rolled and frozen brisket so I snapped it up for ten snaps bones with some beef ribs. I'm going to let it thaw, unroll it and see if I can take some of your advice and make it hump a bit.

You understand the funk man!!! Yo but how can you capture the boogie unless you attack from the back!

Aluminum Foil Alzheimer's Mod

Dr_KY · 02-28-2009, 04:29 PM

Hittin` it two times has always been good to me baby now it time to elevate to the three bounce boogie.

02-27-2009, 10:17 PM	#136
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Kumbaya my lord...kumba... Huh? Oh, sorry. __________________ 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.

02-27-2009, 11:36 PM	#140
Barbarian is One Chatty Farker Join Date: 11-07-07 Location: Middletown California	So how does one say thanks in "funk"??? Cheers mate. __________________ 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

02-27-2009, 11:43 PM	#141
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I think its... Sheeiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii iiiiiiiiiiii __________________ 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.

02-28-2009, 10:20 AM	#143
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	Richard Pryor is in my Beale Street Red and Wett at 1:13 into it. You will notice at first I say water - Billy Ocean... but these days I just add straight Richard Pryor... although now that I am in Texas, and it is red and wett sauce... I add something just from this area called..... Big Red.... just havn't come up with a Funk Figure for it. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

02-28-2009, 10:54 AM	#144
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	OK I have been redading this threadand decided to visit my butcher an hour ago. As expected he only had one small rolled and frozen brisket so I snapped it up for ten snaps bones with some beef ribs. I'm going to let it thaw, unroll it and see if I can take some of your advice and make it hump a bit. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

02-27-2009, 10:25 PM	#138
Rick's Tropical Delight Guest	what a great flick! you know i have an original vincent price self portrait on the wall, right

02-28-2009, 11:25 AM	#146
Bob S is One Chatty Farker Join Date: 10-24-07 Location: Sayville, NY	I've been following this thread and decided to do a brisket today. Picked up a 13 pound angus brisky from Restaurant Depot yesterday and gave it a three layer rub. Put it in the pit at 8 this morning. It's 12:30m now and I haven't peeked at it, but it smells farking fantastic. We'll see... __________________ FEC 100 Hunsaker Vortex Smoker (3) XL Big Green Egg WSM 18" Weber 22.5" Performer Weber 22.5" One Touch Gold Kettle Weber 18.5" One Touch Silver "Guinness" Kettle Weber Genesis gasser Blazin' Buttz BBQ Team www.blazinbuttz-bbq.com

02-28-2009, 04:29 PM	#150
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	Hittin` it two times has always been good to me baby now it time to elevate to the three bounce boogie. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

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