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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 06-18-2012, 01:28 PM   #91
Ag76
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Boshizzle: Why don't the brown sugar and molasses burn at the higher temp you are cooking at?
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Unread 06-18-2012, 08:41 PM   #92
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Quote:
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Boshizzle: Why don't the brown sugar and molasses burn at the higher temp you are cooking at?
Brisket is a big cut of meat that takes a long time to come up to temp. Plus, I use indirect heat.
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Unread 06-20-2012, 07:24 AM   #93
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Just a follow up and to keep things linked, Pitmaster-T performed an independent test and validation of my thesis that the use of baking soda can be effective for speeding up the Maillard reaction. Details here -

http://www.bbq-brethren.com/forum/sh...d.php?t=136179

BlackHawk brisket version 2.0 with a couple of minor modifications to the process here -

http://www.bbq-brethren.com/forum/sh...d.php?t=136061
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Unread 06-23-2012, 01:41 PM   #94
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Awesome thread and great looking brisky.
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Unread 06-23-2012, 04:27 PM   #95
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Video here
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Unread 06-23-2012, 08:25 PM   #96
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In the spirit of keeping all the related threads together, here are a couple more.

THe Maillard reaction, Beef, Baking Soda

http://www.bbq-brethren.com/forum/sh...d.php?t=136441


BlackHawk Brisket v2.0

http://www.bbq-brethren.com/forum/sh...d.php?t=136061
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Unread 07-19-2012, 08:09 AM   #97
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Quote:
Originally Posted by Pitmaster T View Post
pH ValueH+ Concentration Relative to Pure Water

10 000 000 battery acid
1 000 000 sulfuric acid
100 000 lemon juice, vinegar
10 000 orange juice, soda
1 000 tomato juice, acid rain
100 black coffee, bananas
10 urine, milk
1 pure water
0.1sea water, eggs
0.01baking soda
0.000 1 ammonia solution
0.000 01 soapy water
0.000 001 bleach, oven cleaner
0.000 000 1 liquid drain cleaner
The pH Scale: Some Examples
Just started into the thread, but battery acid is dilute sulfuric acid, 33.5% to be exact, so sulfuric should be more acid than battery acid :-)
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Unread 07-19-2012, 11:20 AM   #98
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And while we're at it, I found an entertaining explanation behind some of the specific scientific principles at play during the Maillard reaction and why adding a base to whatever you are cooking helps to speed up the process.

http://www.quora.com/Why-do-baking-s...llard-reaction
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Unread 07-19-2012, 07:18 PM   #99
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Quote:
Originally Posted by MS2SB View Post
And while we're at it, I found an entertaining explanation behind some of the specific scientific principles at play during the Maillard reaction and why adding a base to whatever you are cooking helps to speed up the process.

http://www.quora.com/Why-do-baking-s...llard-reaction
Thanks for the link!
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Unread 07-19-2012, 10:09 PM   #100
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Was that really 4 1/2 hours of cook time @ 325... did I read that right? I'd like to try it, but that's a lot shorter cook time than I'm used to.
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Unread 07-19-2012, 10:21 PM   #101
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Quote:
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Was that really 4 1/2 hours of cook time @ 325... did I read that right? I'd like to try it, but that's a lot shorter cook time than I'm used to.
It's black magic! Any master chef/BBQ person will tell you that you gotta cook'em for 22 hours to properly render out the fat and get enough mesquite smoke flavor into the meat!
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Unread 07-19-2012, 10:23 PM   #102
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Quote:
Originally Posted by mrboy View Post
Was that really 4 1/2 hours of cook time @ 325... did I read that right? I'd like to try it, but that's a lot shorter cook time than I'm used to.
Yep, you read it right. Hot n Fast is how I roll.
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Unread 07-20-2012, 04:15 AM   #103
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Now THOSE are burnt ends... like the ones you got at Arthur Bryant's on Brooklyn (KC) before they started charging for them.... Yes, they were free with your order... a long time ago.
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