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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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12-24-2012, 02:28 PM | #17 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Cracklins anyone?
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12-24-2012, 02:47 PM | #18 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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Mix some in with your next pone of cornbread.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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12-24-2012, 03:05 PM | #19 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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I was going to say the first stages of a really great cornbread or..... making tallow for this....
You can see the Tallow and water being released just before they launch the ship. I appreciate the tip of the hat to my "Guess what I am Doing" concept. It looks like yall are having fun. The cracklins are mmmmmmmmmm.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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12-24-2012, 03:07 PM | #20 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Oh HOLD IT!!!!!!!!! I get it. The cracklin are a by product. Q Dat is using my ancient and secret brisket injection. LOL
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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12-24-2012, 03:17 PM | #21 | |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Quote:
I'm attempting to simulate it in larger quantity. This may be part of the process. I haven't decided yet. |
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12-24-2012, 04:18 PM | #22 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Got a stock going.
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12-24-2012, 07:11 PM | #23 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Gettin happy...
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12-24-2012, 10:56 PM | #24 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Dayum...whatever you are having/making, I want some!!!!
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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12-25-2012, 08:52 AM | #25 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Technically not the sour dough brisket HOWEVER.... one thing that always made me think about say, friendship bread was... technically it had to start somewhere. The original drunken epiphany I had in the late 80's/ early 1990s when we were competing and there was talk that some areas up north (There was NOTHING happening north of Kansas) and the Jack was not really a international thing. It was a local thing. I lived in Decherd/Estill Springs/Winchester area at the time. Not to mention, east of Texarkana hardly ANYONE was doing any beef turn ins... well, brisket for competition was a Texas thing but we heard those pesky northerner that came down from Tennessee and Oklahoma were "injecting." We supposed if it ever came across at the Tyler or Taylor or one of the Rodeo BBQ's there would be disqualification if anyone ever admitted or observed it. Anyway, I drank a lot back then and remember someone spouting something off maybe Bill or Barbara Milroy, I think, like "what the hell you gonna inject a brisket with that you can't cook into it?" I started laughing and said "the smoking loveliness of your last brisket" tilted up my glass (filled with Jack Daniels chilled to 29 degrees so it would not melt the ice) and yelled "sour dough brisket."
Someone cooked one of those, we ate some and another I heard got turned in and it may or may not have won... I am not saying cuz maybe someone would have to give the trophy back because I think for a while afterward injecting was a DQ in Texas. So... back to your stuff. Good idea cuz those smokey bones are a good start. I used brisket drippings (think guys - its filled with collagen, beef flavor and smoke and you cannot buy it) for years and when I started back up again doing 15 or so briskets at a time I developed my tri level process and the dirty Dalmatian to mimic the injection without having to inject.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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Thanks from:---> |
12-25-2012, 10:21 AM | #26 | |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Quote:
Yes I know that if cooked right even a select brisket is good, but I figure in a competition it really can come down to splitting hairs. |
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12-25-2012, 11:07 AM | #27 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Hmmmm on second thought this might end up as a large pot of some kind of stew or soup. There is soooo much gelatin in the finished product that it would have to be heated to be able to inject it. Then once injected its just going to set back up again when it cools.
But I still intend to use the fat. |
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12-27-2012, 08:22 AM | #29 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
I had a dry injector as well that I used to inject dry spices in that fat layer between the point and flat. As far a select. LOL I would never show up and a competition with a select. BUT, like two bats before you get on the plate its a good idea to experiment on a select cut then quickly adjust before the comp on your higher grades.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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12-27-2012, 08:27 AM | #30 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I just thought you were making a farking mess...
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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