Kanco Connection
is Blowin Smoke!
- Joined
- Jun 28, 2017
- Location
- Colorado Springs, CO
Geez, that all looks and sounds good—and i just had a ribeye (Carne Crosta) for lunch. Thanks for the thread
THE BBQ BRETHREN FORUMS
Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
Brisket Shootout In Progress: Black OPS vs. SPOGOS!
- Thread starter kcmike
- Start date
- Joined
- Jul 19, 2011
- Location
- In the Marsh
Mike, how would you describe the difference between spagos & santa maria???
Thanks in advance.
Thanks in advance.
kcmike
is Blowin Smoke!
- Joined
- Feb 9, 2011
- Location
- Kearney, MO
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
somebody shut me the fark up.
- Joined
- Jul 9, 2015
- Location
- Pensacola, FL
See now you're just showing off. :razz:
Sounds like one hell of a tie between the rubs. Great cook Mike.
Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
Mike do you like those to rubs better on brisket than Mrs. Dash? Just curious.
kcmike
is Blowin Smoke!
- Joined
- Feb 9, 2011
- Location
- Kearney, MO
LOL! Yeah, probably a little more than Mrs. Dash... :caked: :becky:
Just when I thought it was safe to put away my wallet for a bit......:-D
Killer briskets, Mike! :thumb:
Killer briskets, Mike! :thumb:
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:
Looks nice, but I hope you brought enough for everybody!!
