MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 02-28-2010, 08:26 PM   #1
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Default A Funkmasta Vinny Production

Popdaddy has decreed that in addition to the existing band members Funkmasta South (Aka - Pitmasta T) and Funkmasta West (Neil - Bigmista) the new Funkmasta East has been knighted - Mr. Vinny.

In honor of that. The first joint, in an effort to place Texas back on the pile after everyone seeing that awful texas BBQ video.. here it is..

It also serves as a booster shot for that awful virus known as "lets make a black coal brisket and chop it into hamburger" Video.

Here it is


The Cut

http://www.youtube.com/user/Popdaddy.../0/wHxH0iUfjMw



where's that "N" when u need it?
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote




Old 02-28-2010, 08:34 PM   #2
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

That tip on pushing the round tipped blade alone was worth watching the video, I tried and failed to explain how to separate the point, I will remember this tip. Thanks Funk.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Old 02-28-2010, 08:37 PM   #3
Philly-QueMaster
is one Smokin' Farker
 
Join Date: 06-09-09
Location: Bluffton, SC
Default

Nice Video. Now I want to make me a brisket. Haven't tried one yet, as soon as the weather clears and the snow's gone its on.

Patrick
Philly-QueMaster is offline   Reply With Quote


Old 02-28-2010, 08:40 PM   #4
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Default

Quote:
Originally Posted by landarc View Post
That tip on pushing the round tipped blade alone was worth watching the video, I tried and failed to explain how to separate the point, I will remember this tip. Thanks Funk.
Yeah lets see if I can relay what Popdaddy says but nicer.

Imagine your in your stretch delorean with some Smokey on and your with someone's hot young but legal daughter. Simply poke around till you feel that wet spot and find that greasy warm area between the meet of the two sections. Now you may be old to hold the knife but you always got the butta for her muffin. Slide that tip in there and it will naturally follow the fat all the way through. Then I like to use the back edge to cut out, then flip the back edge to cut in... the back dull edge cuts fat but not meat. Then flip it right inside to cut through the butt end of the brisket. When you spread the meat like a couple of curtains, all those juices flow out.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Old 02-28-2010, 08:41 PM   #5
qman
Babbling Farker
 
qman's Avatar
 
Join Date: 07-08-05
Location: Ocoee, Fl
Default

Too cool-er, funky- ya'll funkmastas.
just too cool.
__________________
qman
Para Bellum
qman is offline   Reply With Quote


Old 02-28-2010, 08:47 PM   #6
Saiko
is Blowin Smoke!
 
Saiko's Avatar
 
Join Date: 12-24-03
Location: Kennesaw, GA
Default

I like the idea of using flip side of the knife to separate the point and flat. I usually start with the blade, then use my hand to kind of pull them apart. I like your method better and will give it a shot.

By the way, wasn't I taken to task by you for separating the point and flat instead of slicing everything together? Sure looks like what you call "Unbooking".

Awesome video as usual, I love watching them!
__________________
"Whose chopper is this?"
"It's Zed's."
"Who's Zed?"
"Zed's dead, baby. Zed's dead."
Saiko is offline   Reply With Quote


Old 02-28-2010, 08:57 PM   #7
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Default

Quote:
Originally Posted by Saiko View Post
I like the idea of using flip side of the knife to separate the point and flat. I usually start with the blade, then use my hand to kind of pull them apart. I like your method better and will give it a shot.

By the way, wasn't I taken to task by you for separating the point and flat instead of slicing everything together? Sure looks like what you call "Unbooking".

Awesome video as usual, I love watching them!
Yes but my briskets are done. WE were going from a 18 year history of macerated brisket to a concept where we asked the customer lean or juicy? What you see there is a pretrim and separation for quick chops later.

I love it sliced right through. I like that strategy too because it cuts down on trimming and people can pick at a huge chunk of meat.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Old 02-28-2010, 09:04 PM   #8
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

For myself, I usually do not 'unbook' but, I was helping at a comp and you can't really turn in sliced point. I also will 'unbook' to get 'burnt ends'.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Old 02-28-2010, 09:05 PM   #9
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default

I'm honored Funk... Popdaddy sent me a new avatar for this occasion.. Didn't think the bagphone had wireless internet hookup but who am I to question ??



Quote:
Originally Posted by barbefunkoramaque View Post
Yeah lets see if I can relay what Popdaddy says but nicer.

Imagine your in your stretch delorean with some Smokey on and your with someone's hot young but legal daughter.

Yeah... imagine your in one of these at the local sorority house.
Attached Images
File Type: jpg popdaddy siting.jpg (127.4 KB, 230 views)
__________________
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
MilitantSquatter is offline   Reply With Quote


Old 02-28-2010, 09:07 PM   #10
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Default

Quote:
Originally Posted by MilitantSquatter View Post
Yeah... imagine your in one of these at the local sorority house.
Dude I never get to go anywhere with Popdaddy. I can only hear him on the bagphone. Damn that thing NEVER needs recharging either and he's always able to call me.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Old 02-28-2010, 09:08 PM   #11
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

Good vid as always Donnie!
__________________
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.
bigabyte is offline   Reply With Quote


Old 02-28-2010, 09:09 PM   #12
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Default

Quote:
Originally Posted by bigabyte View Post
Good vid as always Donnie!
All my titles are funked up though and I ain't about to fix them.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Old 02-28-2010, 09:14 PM   #13
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

I didn't mind any, but you know me!
__________________
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.
bigabyte is offline   Reply With Quote


Old 02-28-2010, 09:14 PM   #14
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Default

That and the several health code violations. Loving the ring on marks finger as if not using gloves was bad enough. Seeing my fingers slopping round in grease has got to make someone nauseous.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Old 03-01-2010, 01:10 AM   #15
sdb25
is one Smokin' Farker
 
Join Date: 12-03-09
Location: Long Beach, CA
Default

Just keep those parting those meaty curtains, so we can watch those juices flow. And "putting the rounded end in"... words to live by.
__________________
-elbows deep in someone else's misery.
sdb25 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Custom or production model? blueshound75 Q-talk 2 02-05-2010 01:35 PM
Mass Turkey Production Plowboy Q-talk 19 10-28-2007 12:22 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:41 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts