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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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Old 12-17-2016, 05:05 AM   #166
wbzipf
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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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Old 12-17-2016, 05:46 AM   #167
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Quote:
Originally Posted by jasonjax View Post
I've used pickle juice a couple times now on beef ribs and brisket and I like it.

I spritzed with it though. I didn't include it in my lather.
Did you mix anything with it like worcestershire? Thanks.
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Old 12-17-2016, 06:28 AM   #168
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Quote:
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And if you read his book you'll notice he is very particular about the packer he gets his briskets from and the cattle they process.

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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Old 12-17-2016, 08:44 AM   #169
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Quote:
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Did you mix anything with it like worcestershire? Thanks.
I've mixed Worcestershire in with it before, yes.
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Old 12-17-2016, 09:15 AM   #170
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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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Old 12-17-2016, 10:23 AM   #171
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As a slather, pickle juice will be undetectable in the final product, tastewise that it.
Curious.
Then why use it?
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Old 12-18-2016, 10:21 AM   #172
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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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Old 12-18-2016, 12:59 PM   #173
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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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Old 12-18-2016, 01:28 PM   #174
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He said he loves free labor, I would love to volunteer for a full day sometime.
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Old 12-18-2016, 04:05 PM   #175
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Quote:
Originally Posted by BBQchef33 View Post
I use 3 parts pepper, 2 salt, 1.5 garlic 1 celery seed .5 cayenne... simple and easy.
Would this be measured by weight or by volume?
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Old 12-18-2016, 04:18 PM   #176
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Mustard and vinegar tenderize meats.
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Old 12-18-2016, 04:27 PM   #177
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Quote:
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Would this be measured by weight or by volume?

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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Old 12-18-2016, 05:51 PM   #178
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^^^Thanks! I'm trying to get a handle on this salt thing.
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Old 12-18-2016, 05:59 PM   #179
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Quote:
Originally Posted by 4ever3 View Post
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?

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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