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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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12-17-2016, 05:05 AM | #166 |
Full Fledged Farker
Join Date: 12-14-13
Location: Townsend, DE
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I hear all the praises for S&P only, but I just don't think you reach beef's true flavor potential without a little garlic added as well.
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WSCG, Weber Genisis Silver B, Weber Smoky Mountain 18", Cookshack Smokette Elite |
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12-17-2016, 05:46 AM | #167 |
Full Fledged Farker
Join Date: 02-07-13
Location: Albany Georgia
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Did you mix anything with it like worcestershire? Thanks.
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22 WSM; 26.75 OTG; Blue Performer; Genesis S-330 |
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12-17-2016, 06:28 AM | #168 | |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
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Quote:
Ran across this video last night while surfing whotube. He speaks in really broad terms until he gets to the type of beef he gets. Starting with a piece of beef like that, and then building and running his own cookers it's no wonder people start lining up at 6:00 in the morning!
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Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
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12-17-2016, 08:44 AM | #169 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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12-17-2016, 09:15 AM | #170 |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
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So you guys that use pickle juice, does the dill flavor or vinegar come through?
Do you think the vinegar does something to the meat, or is it just the salt in the pickle juice?
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Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
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12-17-2016, 10:23 AM | #171 | |
Full Fledged Farker
Join Date: 07-20-16
Location: Middleburg, Florida
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Quote:
Then why use it?
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Shirley Fabrication F 24 x 36 / XL BGE / Several Weber Kettles / 36" Blackstone |
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12-18-2016, 10:21 AM | #172 |
Knows what a fatty is.
Join Date: 08-02-10
Location: Memphis, TN
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Thins the mustard down so the slather isn't so thick. Water or vinegar would do the same but restaurants usually have plenty of PJ on hand for free. It's either use it or throw it down the drain.
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12-18-2016, 12:59 PM | #173 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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When John Lewis says stop by he means it. Best experience I've had was at La BBQ. Talked to the guys running the pits for a long time. Best bbq in Texas in my opinion. The sausage is so good and really gets no respect. They'll help you with techniques or anything. If you go there and don't talk them you are really missing out.
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link) |
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12-18-2016, 01:28 PM | #174 |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
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He said he loves free labor, I would love to volunteer for a full day sometime.
__________________
Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
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12-18-2016, 04:05 PM | #175 |
is one Smokin' Farker
Join Date: 01-29-10
Location: Oklahoma
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12-18-2016, 04:18 PM | #176 |
is One Chatty Farker
Join Date: 04-03-16
Location: Hudson, wi
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Mustard and vinegar tenderize meats.
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Lone Star Grillz Large with reversed cart, Meadow Creek TS120p insulated firebox and stainless front shelf. Sent to a better home to be used like a stick burner should be. Weber Charcoal Summit, Cabelas Pro 100, ready to build UDS, Retired the Big Green Egg XL and Treager 070.... |
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12-18-2016, 04:27 PM | #177 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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That's by volume. Actually...I lay it out in a half pan.. 3lines pepper, 2 lines salt, 1.5 garlic, etc.... im usually pouring volume from 5 lb jars and the required end volume decides the width of the lines. It's not exact science and I adjust accordingly.. if I want more heat, or some savory,.. etc... Just lay it out in a pan. But it's pretty much a volumee measurement.. Never said I was detail oriented. |
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Thanks from:---> |
12-18-2016, 05:51 PM | #178 |
is one Smokin' Farker
Join Date: 01-29-10
Location: Oklahoma
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^^^Thanks! I'm trying to get a handle on this salt thing.
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12-18-2016, 05:59 PM | #179 | |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
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Quote:
I mixed in some dill juice with the mustard binder before and you could taste the dill in the meat. Did not care for it, wont do it again. I just stick to salt, pepper, garlic. I try to let the cooking do the flavoring. |
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Thanks from:---> |
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