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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-06-2011, 12:23 PM   #1
PhilB
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Default Today's experiment: A different style.

Well, here's the problem: It's a beautiful day here in British Columbia. I also happen to ride a motorcycle when I can. It's the first beautiful day in quite a while.

What's the problem you say? I'm on my last semester of an Bachelor's of Science (Computing Science) and I'm taking 4 upper division CS classes. I have one midterm, three assignments, and a project all due this week. Riding is not an option.

Solution: Some Q. Can't go anywhere, gotta make sure everything is under control in the WSM-like.

Here's another wrench in the spokes: I'm doing Atkins. No sugar. This means I have to try a different rub. So, I'm trying this one:

http://www.bbq-brethren.com/forum/sh...5&postcount=15

Also made my first fatty last time, and this time, I'm doing it with a bacon weave. We'll see how it all turns out!
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Unread 03-06-2011, 12:32 PM   #2
landarc
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Way to adjust, sounds like mealtime will be good.
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Unread 03-06-2011, 12:36 PM   #3
PhilB
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Also going to try a "dry" style rib, and I'm just leaving it alone (no mop, no foil, just smoke and heat) until it's done!
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Unread 03-06-2011, 12:37 PM   #4
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I saved that rub recipe, sounds good. Let us know how it turns out.
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Unread 03-06-2011, 12:48 PM   #5
PhilB
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I assumed the recipe called for table salt, and I use kosher salt, so I multiplied by 1.5 as per Meathead's site, which means I used 1/2 cup of salt. Hopefully, it doesn't end up too salty.
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Unread 03-06-2011, 12:50 PM   #6
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That brings up another interesting question. When looking at fatties here (before they are cooked), the sausage meat (Jimmy Dean's, I presume) looks pink. I got some Maple Leaf last time, and thought it was waaaay too fatty. The stuff looked almost all white.

I got a different brand this time, and same thing. If it still tastes way too fatty, I'm switching to the Johnsonville italian sausage next time, as I can see that stuff in the package at least and see there's some meat in there!
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Unread 03-06-2011, 12:52 PM   #7
landarc
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I sometimes buy bulk sausage from butcher, which I can see in the tray.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

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Unread 03-06-2011, 01:31 PM   #8
Crazy Harry
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I grind up a pork butt to make my own sausage, there are plenty of recipes around here.
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Unread 03-06-2011, 02:33 PM   #9
Campfire Girl
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Mr. PhilB, I like to buy my sausage from a deli. then I know what i'm getting every time.

But it sounds like you have everything under control.
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Unread 03-06-2011, 02:41 PM   #10
PhilB
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Yeah, will definitely find a better source than this crap. Also, we're about 2:15 in or so, and I just had the flap. It was delicious.

I also need to find a source for pork butt, now that I think about it. Need to find a real butcher.
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Unread 03-06-2011, 04:10 PM   #11
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Fatty's done:



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Unread 03-06-2011, 05:47 PM   #12
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It looks good to me.
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Unread 03-06-2011, 07:47 PM   #13
PhilB
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The ribs:





Noticed, they "sweated". This is just rub, no mop, no foil, no spritz, no butter, no anything but just meat, rub, smoke, and heat.

My impression: I really like the bark. I may just stop foiling altogether. I never did it a lot (never for more than an hour), but this bark is beautiful, and I love the texture. Not sure how much the rub has to do with it.

This rub is a little too salty for me, so I'll probably cut down on the salt proportion for the next batch. Besides that, I like it. A pleasant change from the usual KC style sweet rib.
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Unread 03-06-2011, 08:13 PM   #14
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Yummo there Man
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Unread 03-06-2011, 08:43 PM   #15
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Looks like everything went well!
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