Brisket Shootout In Progress: Black OPS vs. SPOGOS!

[Kanco Connection]

Geez, that all looks and sounds good—and i just had a ribeye (Carne Crosta) for lunch. Thanks for the thread

 

[PatAttack]

Mike, how would you describe the difference between spagos & santa maria???

Thanks in advance.

 

[kcmike]

Mike, how would you describe the difference between spagos & santa maria???

Thanks in advance.

They are two totally different animals. The porcini mushrooms really shine through on the SPOGOS and become a major player in its flavor composition. So, even though it has many of the same ingredients (salt, pepper, onion, garlic) as Santa Maria, they are worlds apart in flavor.

 

[KevinJ]

See now you're just showing off. :razz:

 

[Stingerhook]

Sounds like one hell of a tie between the rubs. Great cook Mike.

 

[Bob C Cue]

Mike do you like those to rubs better on brisket than Mrs. Dash? Just curious.

 

[kcmike]

Mike do you like those two rubs better on brisket than Mrs. Dash? Just curious.

LOL! Yeah, probably a little more than Mrs. Dash... :caked: :becky:

 

[Smoking Piney]

Just when I thought it was safe to put away my wallet for a bit......:-D

Killer briskets, Mike! :thumb:

 

[Dweverett]

See now you're just showing off. :razz:

That was my exact reaction. He describes a result that sounds perfect for my tastes, then posts this absurdly attractive picture -- and we have to wait 30 days to order:biggrin1:

 

[ronbrad62]

Looks nice, but I hope you brought enough for everybody!!