Brisket and your Rub (For the Funky Only)

[Barbarian]

Thanks for the dictionary.
I think maybe all this funk needs to be translated into a couple more languages,
country and hard rock. Maybe southern rockabilly would be good to. Maybe there is a computer program out there that will automatically translate the funk into country or funk into rock.

Great info just hard to read.

[Ken V]

OK, heres a question on George Clinton. Is George Clinton, George Clinton or does the type of George Clinton matter to any degree? I am looking at Kosher George, sea salt George(different grinds) and regular ol noniodized George.
Which type is preferred and why?

Thanks,

Ken(feeling funkier everytime I read this)

[Barbarian]

Oh I forgot to ask how or where this fits into the dictionary??
In this video Cornbread Olive Oil was Funk Legend Jesse Johnson. Jesse Johnson Funk

Extra virgin (rocker) Jesse Johnson

Sorry but I need the translation.

[Mark]

Would calcium chloride be "Boy George" ?

[Barbarian]

And another George Clinton question to go with Ken V's question where does Hawaiian Black Sea Salt fit in the funk?

Also, are red, pink, green and white peppercorns part of Larry Graham or are they not funky enough to be in Q???

[Bigmista]

Originally Posted by Barbarian

Oh I forgot to ask how or where this fits into the dictionary??
In this video Cornbread Olive Oil was Funk Legend Jesse Johnson. Jesse Johnson Funk

Extra virgin (rocker) Jesse Johnson

Sorry but I need the translation.

Jesse Johnson

[bigabyte]

I stuffed George Clinton in my water softener today. Hope he doesn't get out!

[Barbarian]

Did you see that George Clinton is trying hard to Gone Country along with Sheila E., Micky Dolenz and three others????

So maybe the Funk can go Country to.

[Bigmista]

Originally Posted by Barbarian

And another George Clinton question to go with Ken V's question where does Hawaiian Black Sea Salt fit in the funk?

Also, are red, pink, green and white peppercorns part of Larry Graham or are they not funky enough to be in Q???

According to the recipe in Hit Me Fred Sauce, Larry Graham is a mixture of all of those peppercorns, freshly cracked.

[Bentley]

Originally Posted by barbefunkoramaque

Attachment 24265
Also, when doing this, chuck the injections,

Not untill you can send me a packer brisket with flavor in the middle!

[Barbarian]

So I tried going to popdaddys website and it is either in Japanese, Chinese or Korean. Don't know which, so whas up wid dat????/

[barbefunkoramaque]

Originally Posted by Barbarian

Thanks for the dictionary.
I think maybe all this funk needs to be translated into a couple more languages,
country and hard rock. Maybe southern rockabilly would be good to. Maybe there is a computer program out there that will automatically translate the funk into country or funk into rock.

Great info just hard to read.

I bit about my strange ways... It was more of a tip off out of respect to the MEMBERS of the brethren than to exclude them.

You see I like to share my funk but don't think it should be given away to anyone on the net without earning it. In essence, if you say, want easy answers, get a cookbook. But if you want a few tips that are useful you will have to bend to my wavelength. You don't dig the waves (Kelly's Heros reference) I am sorry, its the way I roll baby.

But since some of the brethren have jumped on board and shared, y'all help each other out. This can only been seen in the brethren archives once some time passes. So if anyone HAS to try my rub or something they could figure it out. My videos also help out, teach a few things but leave some things out... like when Neil says he uses P...............whoooooah almost had you there huh?

Of course its also in fun too. And the fun is how bent outta shape some people get that profess not to give a ****. Whatever peanut butters their jelly.

You know when I picked up a few things at Kruez market bussing tables long ago and at angelos long ago, I didn't tell them to turn off the Hank Williams (Salt) and George Jones (pepper) music so I could dig what they were letting me in on.

[barbefunkoramaque]

Originally Posted by Bentley

Not untill you can send me a packer brisket with flavor in the middle!

Hmmm I don't know how to react to this one...

I am saying don't inject because you are trying to learn the affects that copius amounts of salt and pepper have on a packer. Once you have done it then go forth and do what you want.

If I wanted to insult injectors (and I have) I would do so.

But this technique (German style) is the zenith of a brisket... as far as it can go penetration wise without artificial injections.

Now my dry injection would not count as a liquid injection. But we have talked about that technique before.

That being said, the number one thing people say about this style is.... how do you get the flavor deep in the meat without injecting?

[Hell Fire Grill]

In the legends would Pink Floyd be Sodium Niterite

[barbefunkoramaque]

Originally Posted by Barbarian

So I tried going to popdaddys website and it is either in Japanese, Chinese or Korean. Don't know which, so whas up wid dat????/

i retired my website when moved... the host videos are still on youtube.com though