Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
07-25-2013, 11:00 PM | #91 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
Excellent sage advice
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
07-26-2013, 12:26 AM | #92 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
|
Hearing people say that the 50/50 salt and pepper is too salty reminds me of when people on BBQ forums talk about Tony Chachere's Creole Seasoning the same way. Read the label. Nowhere does it say that Tony's is a rub. Its a seasoning. More accurately a seasoned salt. You have to use it for what it is. If you put on a heavy coat of Tony's on anything it will be both too salty and too spicy.
The S&P is the same. |
|
Thanks from:---> |
07-26-2013, 03:41 PM | #93 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 07-26-13
Location: Dallas, tx
|
I used John Lewis's recipe on a 5lb flat this week. Had never heard of using pickle juice before so I was a little hesitant, but it turned out fantastic. Best brisket I've done in 3 years of smoking.
|
|
07-26-2013, 04:34 PM | #94 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
|
Just a few years ago I took Paul Kirk's class. I was talking with him about different regional styles. Having never had Texas BBQ I mentioned that I had heard that many great places over there only put salt and pepper on their briskets.
He looked at me and said that's almost right. Its not salt and pepper. Its pepper and salt. This would support the measure by weight philosophy. I know Paul Kirk is not a Texan, but lets face it. He knows what's up. |
|
Thanks from:---> |
07-26-2013, 09:39 PM | #95 |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
|
Pickle Juice? Really? Sometimes I think these guys just say things to throw people off. If you do put pickle juice on the brisket, I think it would have the same effect as mustard... nothing other than a binding agent for the rub. Now, if you inject with pickle juice, I think the results would be a bit more noticeable... and I for one, don't think I would want to notice that! Just saying.
__________________
Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
|
Thanks from:---> |
07-26-2013, 11:07 PM | #96 |
Full Fledged Farker
Join Date: 05-02-13
Location: Virginia, by way of NE, IA, PA, NC, WI
|
This is exactly what I use. And I don't bother with weighing it either. Not for BBQ. I think that the real reason that some people think that mix is too salty is because they are using standard table salt and don't wrap. A half cup of iodized table salt will weigh more than a half cup of coarse Kosher. I use Kosher and it comes out perfect for me every single time, even for grilling. I also wrap so I know that quite a bit of that outside salt will liquifiy off and into the juice so when I do brisket I LOAD that guy up.... Many variables at play.
|
|
07-27-2013, 06:16 AM | #97 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
|
Quote:
|
|
|
07-27-2013, 08:45 AM | #98 |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
|
Sounds risky Hawg Father, but if my brethren say its good then I guess i should at least give it a shot.
__________________
Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
|
07-29-2013, 02:23 AM | #99 | |
Got rid of the matchlight.
Join Date: 07-28-13
Location: Bailey
|
Quote:
John is a guy who wants to cook the best product that he can. He doesn't buy premade/precooked products. Everything served at la barbecue starts out raw and unseasoned. John is able to give advice because there is more to cooking than just the recipe. The spices are just part of the equation. A good cooker is critical, but there are some skills that the cook must possess. I consider John a very strong competitor at a contest. He was wearing out his shoes at awards in Mesquite last time I was there. |
|
|
07-29-2013, 08:41 AM | #100 | |
Full Fledged Farker
Join Date: 06-25-13
Location: Augusta, Georgia
Name/Nickname : Scott
|
Quote:
__________________
GO DAWGS!!! UDS, Weber Kettle, Weber Gasser ,"ON FIRE" Thermapen |
|
|
07-29-2013, 10:36 AM | #101 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
|
For those questioning the usage of pickle juice & mustard slather...
I have no knowledge on Franklin's usage but I can attest that it's good stuff.. Paul Kirk has a mustard slather recipe called "Art Brown's Mustard Slather" that he noted came from a now defunct KC BBQ joint from the '70's called Brown's BBQ. In addition to mustard, was pickle juice, hot sauce and worstershire sauce. It was, and still is, my favorite slather.... The hard part was that if you cook more briskets faster than you eat pickles, you have to spend extra of pickles !!!
__________________
XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
|
07-29-2013, 10:46 AM | #102 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
Quote:
Sweet & Hot Pickles This recipe comes along with the name from a tavern in south Texas that served these along with their BBQ. The tavern is long lost to history but the recipe lives. One gallon of whole sour pickles (suggest Best Made Brand sour pickles Available at Walmart) One four pound bag of sugar (2.5# for less sweet) One two ounce bottle of Red Pepper sauce like Tabasco or Trappys One twelve ounce can of jalapeno slices Drain the pickles and discard the sour brine. Cut the pickles into slices or spears or whatever suits you. In a large mixing bowl, combine the sugar, Red Pepper sauce and the juice from the jalapenos. Alternately spoon sugar mixture and pickle & jalepeno slices back into the jar untill it's all in there which takes a little pushin' and packin' towards the end. During the next couple of hours, turn the jar over every few minutes to agitate the sugar and help it disolve. The pickles will give up enough new brine to totally disolve the sugar over the next couple of hours. Stick'em in the 'fridge and in a couple of days they'll be ready! They should stay refrigerated when not actually gettin scarfed!
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
|
07-29-2013, 11:01 AM | #103 | |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 08-28-12
Location: Port Charlotte, FL
|
Quote:
|
|
|
07-29-2013, 11:05 AM | #104 | |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
|
Quote:
I have (and do) use a mustard slather sometimes, but I have not noticed any impact on taste or flavor, other than a nicer bark on the meat. So my questions are 1) Could I be "not" mustard slathering correctly if the flavor is not impacted in some way? And 2) Does pickle juice actually impact flavor?
__________________
Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
|
|
07-29-2013, 11:14 AM | #105 | |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
|
Quote:
__________________
[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
|
1 members found this post helpful. |
Thanks from:---> |
Thread Tools | |
|
|