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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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Old 07-27-2011, 01:26 PM   #16
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Where are the pictures?
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Old 07-27-2011, 01:47 PM   #17
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Quote:
Originally Posted by landarc View Post
If it is even halfway good, I am coming out there and making you appreciate a few slices!

Please do
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Old 07-27-2011, 01:55 PM   #18
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Quote:
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that sounds very interesting. cannot wait to see the results. just curious, why the liquid amino acids?
I was wondering the same thing. Is it for flavor, texture or health?
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Old 07-27-2011, 02:00 PM   #19
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This thread is gonna need pictures plus "taste-test-technology". Sounds like I should try that when it's done...can ya bring some to Manito?
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Old 07-27-2011, 02:30 PM   #20
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This sounds very interesting Looking forward to the results. I have to agree work does interfer with a lot of things
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Old 07-27-2011, 03:02 PM   #21
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Oooo, Bob is in the Brisket TD this week.
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Old 07-27-2011, 03:13 PM   #22
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I'm still trying to figure out how to make brisket out of SPAM so I can do a double entry.
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Old 07-27-2011, 03:23 PM   #23
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I'll be watching this one too! I've used fish sauce in injection before...but not that much.....guess it's a big brisket! Sounds like maybe pics tomorrow?
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Old 07-27-2011, 03:24 PM   #24
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Quote:
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Oooo, Bob is in the Brisket TD this week.
Only if he's careful to pull and not push...
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Old 07-27-2011, 06:06 PM   #25
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no pics didnt happen ..... sounds good would like to see it
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Old 07-27-2011, 06:53 PM   #26
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Well, things got worse today, tomorrow I fire it all up. Stupid work. I like working, I like working, I like working...

The amino acids are to mimic some of the flavors of soy sauce or Worcestershire sauce without the sodium levels normally associated with those products. I use it in combination with fish sauce to create a more complex flavor profile.

Dan, if I brought them to Manito, you would have to surrender your dancing shoes to me. Then were will you be?

Those of you asking for pics should know by now that there will be photos, just been to busy working to get them uploaded. I think we have all seen a raw brisket.
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Old 07-27-2011, 07:00 PM   #27
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Sounds interesting keep us posted!
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Old 07-27-2011, 07:04 PM   #28
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I'm intrigued! I would never have thought to add fish sauce to a brisket injection, very interesting...I'll be waiting with all the rest for the results!
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Old 07-27-2011, 07:05 PM   #29
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raw or smoke we are meat eaters
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Old 07-27-2011, 07:30 PM   #30
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Looking forward to how this comes out...
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