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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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03-03-2009, 07:28 AM | #181 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Made a believer out of me. Sliced up a 12# packer this morning that I had on the WSM for 22 hours using K, Pecan, Cherry, and Oak. #1 was a coarse Kosher Salt, #2 was coarse ground black Pepper, #3 some granulated garlic. Best brisket I've ever made.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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03-03-2009, 08:27 AM | #182 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Quote:
I am definatley a low salt family here. My first layer was a sprinkling of course kosher salt. They way you normally would salt a steak. Second was garlic salt. VERY light. Same with Onion salt, then Celery Salt. Just light sprinkles. then the pepper. My goal was to make the meat shine and NOT be overpowered or even masked by the seasonings. I am sure one(maybe 2) of those can be replaced with the granulated non salt cousins.
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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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03-03-2009, 09:19 AM | #183 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Cool I'm going out to check on it now. It's only a small one so it's perfect for this run.
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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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03-03-2009, 09:21 AM | #184 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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yall ever heard of the scuff?
I remember a long time ago... I bought Popdaddy a new pair of Leather SOULED shoes ya know. It wasn't 10 minutes after I gave them his shoes that that phone rang on the bag phone and he told me "do the scuff, yo" Now Popdaddy is particular about his shoes... all that dancing and those that are funky knows what happens when you wear new leather bottomed shoes without scuffing them on some cement first. You can fall or slip. There has to be that juuuust right friction. Well, after you use the Lawrys (if you use combo salts like onion salt, celery salt and such omit the lawrys or be conservative) after you put your own twists of powders or granuals, when you mix up that large grained stuff, you need to SCUFF UP THAT BRISKET. Rub against the grain hard like you want to get the shine off of Popdaddys soles, and then with the grain, bending and kneading those kernals, your signature and that pepper all in those muscle fiber channels and fat. Then use a bit more and pack it on a bit. For those worried about salt the finer the grain the saltier it will be.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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03-03-2009, 09:30 AM | #185 |
is One Chatty Farker
Join Date: 09-25-07
Location: Mobile, AL
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I think some have missed out on some of the funkiness of this thread. I hope I am interpreting it right myself. My interpretation of the 3 layer rub was to have a finer grain salt on first. This will help carry flavor inward and get things all "stanky". The second layer is your peppers and other seasonings. Then the 3rd layer was a course grain salt to help with the bark. Funk, please correct me if I'm wrong.
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Wes - Mobile, AL - Large Big Green Egg, MES 40 |
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03-03-2009, 09:33 AM | #186 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Got it. Did the fine salt, pepper etc but havnt added the final layer of salt and i'm glad I waited till you got out of bed.lol
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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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03-03-2009, 10:15 AM | #187 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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This is kinda like "don't do what I do, do what I say."
The first I used, I used Lawrys ONLY because I wanted a throwback to Angelos of Forth Worth and that's their thang. I do agree that finer salts in conservative amounts (not like I did in that video) go on first. This can be your celery, onion and garlic salts. Now in my case, since I only had lawrys I used my rub second... which actually is where my signature is... for instance I have a lot of Paprika, CELERY SEED, in there... but lower amounts of salt in it because it was tweaked to be my all purpose rub (eggs to potato salad to ribs to armadillo eggs). The final rub doesn't have to be my combination of no salt lemon pepper, pepper and montreal... just make sure everythang is large grained and rubbed in. So... no the second layer is not pepper (unless you want it to be) but it can be flavors. So 1st layer (Fine Salts Carrier pulling the next layer.) 2cnd layer is Signature Flavor (Granulates, powders, low salt rubs) 3rd layer is large grains (pushing the two other layers flavor in sort of) Cavat - If you are using finer grain salts and want to omit the first step then its a texas two step... close to Billy Bones Wall I Guess. That makes a fine product too. Its kinda like Layer one (fine salts) Layer two (Dusts, powder granules) Three (large cracked thangs) I would say if can even omit the first two and just use large grains and its quite good. The answer is no... throwing it all together in one rub is not the same. Quote:
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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03-03-2009, 10:18 AM | #188 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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go back and view the video brisket prep again.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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03-03-2009, 10:24 AM | #189 | |
Full Fledged Farker
Join Date: 06-25-07
Location: Jeffersonville, Indiana
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Quote:
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18.5 and 22.5 WSM's Old Country Pecos Certified MOINK Baller 11-9-08 |
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03-03-2009, 10:29 AM | #190 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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But then this thread wouldn't have been so funky!
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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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03-03-2009, 10:29 AM | #191 |
is One Chatty Farker
Join Date: 09-25-07
Location: Mobile, AL
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But not nearly as interesting nor entertaining.
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Wes - Mobile, AL - Large Big Green Egg, MES 40 |
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03-03-2009, 10:29 AM | #192 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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ahhh yes but look at the journey we took and what we have learned from each other. See, by making things ridiculously complex we tend to try to understand it more.
Simple recipes on a sheet of paper don't really scream out to me to be made.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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03-03-2009, 10:58 AM | #193 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Searching for it now.
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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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03-03-2009, 11:35 AM | #194 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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I agree. You need to have the first 12 pages to understand why you are doing what you are doing. I hate cooking without knowing why I'm doing what I'm doing.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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03-03-2009, 11:48 AM | #195 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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I over did the pepper.
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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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