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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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11-14-2008, 01:05 PM | #31 | |
Full Fledged Farker
Join Date: 09-03-07
Location: Fairfax, VA
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Quote:
Hmm. Now I am gonna have to cook up a brisket before the comp to get some au jus. At the comps we don't wrap our brisket until it goes in the cambro, and we only end up with a couple tbsp of fat in the foil. Thanks for sharing your recipe, and good to hear you are using cow lick! Beers Chris |
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11-14-2008, 01:06 PM | #32 |
is Blowin Smoke!
Join Date: 05-31-07
Location: Shippensburg PA
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I see some posts that refrence "sweet", I have always tried a more savory approch with brisket. maybe thats were I am going wrong. did o.k. in WVA with spicy bbq sauce mixed with the brisket juice. great thread, keep the ideas coming..
Sal |
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11-14-2008, 01:08 PM | #33 | |
Full Fledged Farker
Join Date: 09-03-07
Location: Fairfax, VA
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Quote:
My team mate Chuck loves the chipotle tabasco and uses it in his brisket sauce at home. That's on my list of things to try in my all new 2009 brisket sauce. Cool to read all the responses. Yooz guys truly are Bretheren around here. Cheers mang! Chris |
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11-14-2008, 01:12 PM | #34 | |
Full Fledged Farker
Join Date: 09-03-07
Location: Fairfax, VA
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Quote:
Be well dewd! Chris |
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11-14-2008, 01:15 PM | #35 | |
Full Fledged Farker
Join Date: 09-03-07
Location: Fairfax, VA
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Quote:
That sounds simple and good. So, just a reduction of white balsamic sugar ans spices? Hmm. But dang....white balsamic?? Don't recall ever seeing it. Balsamic made with white wine? Thanks Chris |
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11-14-2008, 01:31 PM | #36 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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They should have it at any food store in your area. Check it out, very tasty. Sometimes they have the reduction already made. It is very pricy but very conveinent. 20.00 for like 3 oz.
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11-14-2008, 04:49 PM | #37 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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Q sauce from QN4U is the standard for Brisket turn ins out here
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11-14-2008, 06:37 PM | #38 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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Great thread. Thanks for starting this discussion Chris.
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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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11-14-2008, 08:04 PM | #39 |
is one Smokin' Farker
Join Date: 10-10-07
Location: Owings Mills, MD
Name/Nickname : Dan
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Chris-
Sounds like you need a taste testing party. Cook a couple briskets with the different sauces and have some people over. Heck, I'll even invite myself I'm thinking of reworking my sauce too. Problem is, thats as far as I've gotten so far..
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11-14-2008, 08:18 PM | #40 |
is one Smokin' Farker
Join Date: 10-29-08
Location: Columbia, MD
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Chris, what weekend are we tasting:-)))) Thanks for starting the thread. Hope all is well!
Hey Dan 3eyz give me a call 301 two three seven 4588.
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Mike CHIX, SWINE & BOVINE Bbq. Because Bad BBQ is Downright Criminal [COLOR=#000080]csbbbq.com[/COLOR] KCBS & MABA member - CBJ #21870 Jambo (Geer) Pit Lang 84 Deluxe w/roof system Lang 60 w/warmer Last edited by MilitantSquatter; 11-14-2008 at 08:34 PM.. |
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11-14-2008, 08:49 PM | #41 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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A party??!! You're so generous Chris. I'll bring the Legend Brown.
__________________
Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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11-14-2008, 08:49 PM | #42 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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angelo's pit sauce in the store.
Not the bottled stuff
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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11-14-2008, 09:40 PM | #43 |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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Interesting discussion. Saucing brisket is one area that I pay zero attention to. I've always figured cooking it right doesn't warrant much more. That's not to say I won't be playing with some things to step up my game over the winter!
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11-14-2008, 11:49 PM | #44 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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11-15-2008, 12:33 AM | #45 |
Got Wood.
Join Date: 08-25-08
Location: Lansdale, PA
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In my opinion, the best briskets I ever cooked were a little sweet, with a gentle heat and a complex savory background. Can something be sweet and savory at the same time? Anyway, this all comes from the rub. I don't sauce brisket. And I really, really like our sauce, especially on burnt endz.
I also rarely use foil. Briskets come out and are sliced after a very short rest. To my mind there's something magical about that crispy fat/rub crust that gets lost in the foil or under sauce. But that's just my opinion and my credentials are a little thin.
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The "Daddy" in Smoke Daddy's Barbecue |
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brisket, flavor profile |
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