oink
The BBQ BRETHREN FORUMS.


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
Old 09-18-2010, 08:32 PM   #16
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

Quote:
Originally Posted by btcg View Post
Do it as I told you and you'll get professional results.
+1

I've never had a hot and fast brisket turn out bad.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Old 09-19-2010, 09:53 AM   #17
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Default

Quote:
Originally Posted by Boshizzle View Post
+1

I've never had a hot and fast brisket turn out bad.
Me either.

Now, one thing as to the sodium levels:

Myron uses a pretty high level of sodium in his cooks: about 30% when you total all of the sodium levels in the various ingredients. There can be no doubt that this works well: just look at the 3 World Championships. In general, this ratio will be the way to go for most people, as it will appeal to most.

But then, there's my wife, who HATES sodium... and you've got to have some sodium, so I have to disguise it. To do this, I keep the level at about 5%. Then I tell her that I didn't use any. She'll be eating, and say things like:

"You see, you don't need salt. This is every bit as good as a meal you'd pay $28 for in a fine restaurant and you didn't need any salt at all. I don't know why you don't listen when I tell you things....etc. And another thing....."

I just smile and say "yes dear."

I guess the moral is to consider who you're cooking for, and use the approprite amount of salt.
__________________
Graduate: Jack's Old South BBQ School, Smoking Triggers BBQ School, Paul Kirk BBQ School
btcg is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Need Advice: 3 lb brisket frankie482 Q-talk 7 12-24-2011 12:15 PM
Advice on Brisket 42BBQ Q-talk 13 07-04-2010 11:33 AM
need some brisket advice kwantz Q-talk 2 09-12-2009 09:20 AM
Need advice on brisket Smoke & Beers Q-talk 9 09-22-2008 10:37 PM
Brisket advice Norcoredneck Q-talk 11 02-12-2007 03:04 AM

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 03:40 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
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.