The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-27-2011, 01:26 PM   #16
bam
is one Smokin' Farker
 
Join Date: 10-22-08
Location: Philly, PA
Downloads: 0
Uploads: 0
Default

Where are the pictures?
__________________
AKA "Huck"
BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL]
Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]
bam is offline   Reply With Quote


Unread 07-27-2011, 01:47 PM   #17
Groundhog66
Babbling Farker
 
Join Date: 08-20-10
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

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
__________________
Tim -



[COLOR=Yellow]
[/COLOR]
Groundhog66 is offline   Reply With Quote


Thanks from:--->
Unread 07-27-2011, 01:55 PM   #18
Redhot
is One Chatty Farker

 
Redhot's Avatar
 
Join Date: 04-26-10
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dealm9 View Post
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?
__________________
Michele >^..^<
22" OTS "Dirty Girl"
Weber Performer/Cajun Bandit "Cajun Queen"
GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73
Avatar by NorthwestBBQ
Redhot is online now   Reply With Quote


Thanks from:--->
Unread 07-27-2011, 02:00 PM   #19
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

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?
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is online now   Reply With Quote


Thanks from:--->
Unread 07-27-2011, 02:30 PM   #20
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

This sounds very interesting Looking forward to the results. I have to agree work does interfer with a lot of things
Big George's BBQ is offline   Reply With Quote


Thanks from:--->
Unread 07-27-2011, 03:02 PM   #21
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

Oooo, Bob is in the Brisket TD this week.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is online now   Reply With Quote


Unread 07-27-2011, 03:13 PM   #22
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

I'm still trying to figure out how to make brisket out of SPAM so I can do a double entry.
__________________
Chris Baker
Join the BBQ Brethren Throwdowns
Sole recipient of the Silverfinger and fingerlickin Awards!
Yes, I own a whole bunch of BBQ crap also.
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Thanks from:--->
Unread 07-27-2011, 03:23 PM   #23
Stoke&Smoke
Babbling Farker

 
Stoke&Smoke's Avatar
 
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
Downloads: 1
Uploads: 0
Default

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?
__________________
2 Skinny Cooks Competition Team
http://2SkinnyCooks.blogspot.com
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote


Thanks from:--->
Unread 07-27-2011, 03:24 PM   #24
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Gore View Post
Oooo, Bob is in the Brisket TD this week.
Only if he's careful to pull and not push...
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is online now   Reply With Quote


Thanks from: --->
Unread 07-27-2011, 06:06 PM   #25
fnnm358
is One Chatty Farker
 
Join Date: 04-18-06
Location: Macomb, Michigan
Downloads: 0
Uploads: 0
Default

no pics didnt happen ..... sounds good would like to see it
__________________
BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS
fnnm358 is offline   Reply With Quote


Thanks from:--->
Unread 07-27-2011, 06:53 PM   #26
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

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.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 07-27-2011, 07:00 PM   #27
Durzil
Full Fledged Farker
 
Durzil's Avatar
 
Join Date: 09-06-10
Location: Oregon
Downloads: 0
Uploads: 0
Default

Sounds interesting keep us posted!
__________________
Oregon Ducks Ugly Drum Smoker! - Smokey Joe Gold with Mini U.D.S. mod
Durzil is offline   Reply With Quote


Thanks from:--->
Unread 07-27-2011, 07:04 PM   #28
Mister Bob
Babbling Farker

 
Mister Bob's Avatar
 
Join Date: 06-15-09
Location: Scituate, RI
Downloads: 2
Uploads: 0
Default

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!
__________________
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

http://TheHogBlog.com
Mister Bob is offline   Reply With Quote


Thanks from:--->
Unread 07-27-2011, 07:05 PM   #29
fnnm358
is One Chatty Farker
 
Join Date: 04-18-06
Location: Macomb, Michigan
Downloads: 0
Uploads: 0
Default

raw or smoke we are meat eaters
__________________
BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS
fnnm358 is offline   Reply With Quote


Thanks from:--->
Unread 07-27-2011, 07:30 PM   #30
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

Looking forward to how this comes out...
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
A Little Brisket Experiment. NCGrimbo Q-talk 14 11-16-2009 12:23 PM
Brisket Experiment II (pics) Bigmista Q-talk 31 03-31-2008 02:47 PM
Brisket experiment Idea. Bigmista Q-talk 36 03-20-2008 04:49 AM
brisket and ABT experiment smokestack Q-talk 3 03-19-2008 11:59 AM
Brisket Experiment Bigmista Q-talk 18 03-08-2006 06:16 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

Loading



All times are GMT -5. The time now is 02:07 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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