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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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01-03-2014, 08:51 PM | #16 |
is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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And that is the truth. but i rub it with evoo first.
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I'm Al brinkman smoky mountin vertical . cobb grill smoky joe |
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01-04-2014, 02:38 AM | #17 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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On my briskets I like like just equal parts of kosher salt,coarse black pepper,onion powder and garlic powder.SPOG. Simple but great taste.
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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01-04-2014, 03:04 AM | #18 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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I tried every combo and they all come out great, even with a layer of brown sugar, I thought that would make it taste like pork ham however never was able to taste the sweetness...brisket just cant be beat..even great naked..with just pure smokey beef flavor...I just feel the spices never reach the inside and going naked proved it.
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01-04-2014, 03:29 AM | #19 |
Found some matches.
Join Date: 12-29-13
Location: London, UK
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Thanks for that sauce recipe Dave, sounds nice!
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Thanks from:---> |
01-04-2014, 05:05 AM | #20 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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You're welcome.
Like I said, to me it's a nice after sauce. I mean to use it on the side, not coat the meat with it. I've made it several times and a lot of people really enjoy it.\ Good luck
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brisket, rub |
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