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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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07-18-2013, 08:33 PM | #46 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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I have cooked in a few comps.
Salt and pepper if anything at all is used at our house most of the time. We both are farm kids who enjoy the taste of plain meat here. |
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07-18-2013, 08:40 PM | #47 |
is One Chatty Farker
Join Date: 02-11-10
Location: Northern VA
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Skip the garlic powder and use onion powder, lightly. Kosher salt and heavy black pepper.
Flame suit on regarding the onion powder verses garlic powder. wallace
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wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!" |
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07-18-2013, 09:03 PM | #48 |
Full Fledged Farker
Join Date: 06-23-11
Location: Orange, VA
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To each their own, but something about this Aaron Franklin character tells me he's not lying.
BTW, this might be a little off topic, but am I the only one who doesn't believe the BBQ joints on Diners, Drive-Ins and Dives when they reveal their top secret/award winning rubs and sauces? I've noticed more than a few times that the rubs they actually end up putting on the meat are a completely different color than what they whipped up. |
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07-18-2013, 09:19 PM | #49 | |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Quote:
Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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07-18-2013, 09:30 PM | #50 | |
Full Fledged Farker
Join Date: 12-13-07
Location: Rock Island, IL
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Quote:
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07-18-2013, 09:42 PM | #51 | |
is one Smokin' Farker
Join Date: 10-01-12
Location: Omaha, NE
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Quote:
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Custom RF, Gateway, Weber Performer Platinum, Super Fast Thermopen - Camo |
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07-18-2013, 10:07 PM | #52 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Heh Heh heh... if only you knew. Try betting him he can't squirt it in your mouth at 5 paces. Then you would know.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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07-18-2013, 10:11 PM | #53 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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I bet KCBS changed him. He got him bum handed to him. We all need to be humbled from time to time.
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07-18-2013, 10:24 PM | #54 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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07-18-2013, 10:40 PM | #55 |
Take a breath!
Join Date: 02-22-08
Location: Phoenix, AZ
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Actually, I competed against him a few times and he was always a threat. His brisket seemed to always do poorly because he was doing central Texas brisket. John Lewis is a nice guy and I've never heard anyone I know from comps speak poorly of the guy. If you helped develop recipes and techniques with Aaron and he never mentioned you in any articles or ever let you see any of the lime light I can understand being a little bitter and wanting to make a name for yourself and I'm happy that he is. If I could choose between cooking with Aaron or John I would pick John. A friend of mine cooked with him when La Barbecue was first starting and there are plenty of secrets he couldn't and wouldn't share. I'd really be surprised if John is letting the cat entirely out of the bag in that interview just as Aaron and the other respected pitmasters hold on to there secrets.
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Little Miss BBQ |
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07-18-2013, 10:53 PM | #56 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Salt and pepper brisket is a very traditional style in Texas. Several Hill Country BBQ joints do that. Others do minor variations on that. The Salt Lick owner says his rub is equal parts salt, pepper, and cayenne.
I like simple rubs on beef and chicken -- S&P works fine on those meats, IMO. The smoke becomes the star flavor enhancer. Like others have mentioned, a S&P rub should go on more like seasoning than a rub. You can overdo it. It is definitely worth trying. CD |
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07-18-2013, 11:22 PM | #57 |
Full Fledged Farker
Join Date: 08-27-09
Location: Virginia Beach, Va
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I Tried a 50/50 S/P rub once, WHEW... way too much salt for me. I Season a brisket with salt and pepper. Still kinda a lot but I don't like coat them real thick. Probably not 50/50 I season it about like I would a steak only maybe only a little more cause it's a bigger piece of meat, then I cook it and I taste all that beef. I'm no winning competition pitmaster and I don't Q every day of the week like some here, but all I put on my briskets is Salt and Pepper. And I like it that way. I BET, I could doit with no salt and pepper and just wood smoke and it would taste good as long as I cooked the meat correctly . Now I'm not gonna do that (not season a brisket) of course, LOL but it's the meat man... that's what it's about.
Not from Texas. Not too worried about tradition or winning the American royal some day either (never gonna even try).
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18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model |
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07-18-2013, 11:51 PM | #58 |
Knows what a fatty is.
Join Date: 01-20-13
Location: houston, texas
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Besst brisket I have made is S/P.......I did use pickle juice my last brisket (in the foil), to experiment (saw bro-in-law use that technique).....came out great......
Will try using it in applying the rrub.......my guess s/p rub will goo great with the pickle juice |
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07-19-2013, 07:55 AM | #59 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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The reason some of you complain about S&P being to salty is your measuring by Volume not By Weight.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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07-19-2013, 08:06 AM | #60 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
Watch Aaron Franklin's video that he does prepping the brisket and you will see he only lightly coats the brisket with the S&P rub.
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~Ren~ Fat Kids Club Founding Member |
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