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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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02-22-2009, 04:54 PM | #31 |
is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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maybe there is a little funk in all of us
i'm definately going to make my next brisket a salt and pepper brisket. i'm sure this is a loaded questions, but how much is too much Clinton and Grahmn? don't want to over do it, but don't want to skimp either. please help with the funk! thanks in advance.
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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02-22-2009, 05:54 PM | #32 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I don't use sugar in my brisket rub either and I have been getting awesome results using the tri-level rub.
Side note: I used some butt glitter sprinkle on some brined chicken today and the ladies tore it up!
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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02-22-2009, 07:18 PM | #33 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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I will say this about my rub... there's some Don Cornelius Seed in it. Brush and brush, those little devils won't get entirely outta your mouf until you use a waterpic. Days later I will pick out a tiny seed and the flavor of Don Cornelius Pops out. Of course when you taste the rub all at once you can't tell Don is there... but when that little seed comes out later... you know at least THAT is in it. I thought you didn't like the Tina Turner in my rub Neil? Thought "it doesn't bring much to the table" (according to my records of our conversations). My rub was designed to give more background to my stuff, I add more salts for beef, sugars (late) for ribs at times. Or pepper. I could START A ****E WAR and say that certain championship Qers we may or may have not talked about purposely leave out correct salt amounts in their rub for this reason... the salt they add INFORMALLY will then set their same exact rub you may be using into another world. For instance.... I noticed this once with a Mikeska Recipe that Bobby Flay videod then put on the site. The quantities are completely different. http://www.youtube.com/watch?v=5_30Ne8q64k I have seen Milroy's do it too. Neil, you like it now HUH? Now SOMEBODY ASKED ABOUT BALANCE OF LARRY TO SALT. Don't use fine grains of salt when doing this.... (just salt and pepper I mean) Rubbing in this case is encouraged!!! Ignore that pesky pore's argument. How should you rub.... Imagine you are trying to use sand to rough up the surface of a piece of wood. Rub it into all those crevices. Hee hee hee Ratios.... I have never made a brisket too salty using coarse salts. even at 2 to 1 Okay... here I post again http://www.roadfooddigest.com/post/2...ler-Clips.aspx
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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02-22-2009, 07:33 PM | #34 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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NEIL when you gonna introduce that Fried Chicken Dust and Love Gravy recipe I sent you last year?
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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02-22-2009, 08:31 PM | #35 | ||
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
Quote:
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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02-22-2009, 08:55 PM | #36 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
When I inject them, I use: 1 can beef broth 2 to 3 teaspoons of beef soup base, paste form (this must be to taste as the strength changes from brand to brand) 1 or 2 tablespoons Worcestershire sauce 1 tablespoon olive oil
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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02-22-2009, 09:04 PM | #37 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Quote:
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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02-22-2009, 09:13 PM | #38 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Brisket bark is not from sugar more than it is from pepper and coarse salt from what I have noticed. If you put other spices in yoour rub, it will be in there too, but just a simple coarse salt and pepper rub will make quite a bark by the time the brisket is done. I think the fact that the coarse salt remains on the outside shows that it is not going to make the brisket salty. Now, if you put a finer grained salt on first, like the seasoned salt Donnie-Pitmaster-T is talking about here, that stuff is gonna get sucked right into the meat, along with the flaovrs of the rubs. Heck, now I'm repeating what Donnie already said.
In short, coarse salt and black pepper makes a mean brisket bark.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-23-2009, 08:34 AM | #39 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Quote:
And one thing about Paul Kirk (admirable Talent for sure). If your using his rubs and techniques, and are not satisfied with the product entirely... then maybe you are wishing to exceed his brisket.... which is entirely possible. He would laugh at this for sure. Remember, competition briskets are made to impress the judges after having about 1 or 2 square inches (what they average to taste). You have to wow the judge often with only the pretty little shaving of flat meat you present. A plate of good brisket (point/flat/and burnt end or two) that you get from a joint satisfies on many different levels. Remember... HONESTLY, you do NOT eat with your eyes first. Anyonme want to challenge that statement??????????????
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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02-23-2009, 09:12 AM | #40 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I have read that "salt penetrates and sugar seals". They don't use sugar in the rub at the central Texas joints perhaps for that very reason.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-23-2009, 09:14 AM | #41 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Could someone translate this thread into english please......
On edit..... Nevermind, i just tried to re-read and noticed it was for the funky. I guess i skipped that class!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 Last edited by Bbq Bubba; 02-23-2009 at 09:47 AM.. |
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02-23-2009, 09:28 AM | #42 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I rubbed various sugars on pieces of pork once as part of a rub ingredient experiment and all the sugar (except the turbinado) was absorbed into the meat. No sealing occurred. I would imagine if high heat was applied to the sugar before it was absorbed, then it would harden and seal, but I don't think that happens in BBQ cooking. That's more like Creme Brulee stuff there.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-23-2009, 10:44 AM | #43 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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In reply to Funk's above post...
And one thing about Paul Kirk (admirable Talent for sure). Agreed... If your using his rubs and techniques, and are not satisfied with the product entirely... then maybe you are wishing to exceed his brisket.... which is entirely possible. He would laugh at this for sure. Always looking to improve... Remember, competition briskets are made to impress the judges after having about 1 or 2 square inches (what they average to taste). You have to wow the judge often with only the pretty little shaving of flat meat you present. Not looking to impress the judges pallets...just my wife's! Hers is a bit more discerning! A plate of good brisket (point/flat/and burnt end or two) that you get from a joint satisfies on many different levels. Agreed... Remember... HONESTLY, you do NOT eat with your eyes first. I do...my wife does...If I see two plates side by side with the same entree...I'm going for the better presented of the two. Same with turn in boxes for comps...if presentation is not important...why have them? Anyonme want to challenge that statement?????????????? Yep...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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02-23-2009, 11:35 AM | #44 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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That's all I meant. I'm not even sure what the heck funk is, but I guess it ain't me. I always figured that if a guy really wanted to promote bbq, and share a wealth of knowledge he'd make it easy to understand and not seek to obscure info or knowledge...
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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
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02-23-2009, 11:46 AM | #45 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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Despite the funk overtone of this thread, there's some damn good information in here. This is definitely roadmap material.
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tk PitBitch |
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