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View Full Version : Test run this weekend.



Umpa
05-15-2014, 01:12 PM
Gotta love a full counter or BBQ crap. This is the sauce run supplies. I'm making pork/rub glaze, chicken glaze, spritz, 3 different base sauces, my rub, pork injection, chicken brine. New brisket product on its way. We are running chicken and spares sat morning for a couple flavor tests and timing. Been a while. I'm excited. http://img.tapatalk.com/d/14/05/16/3ugy5avy.jpg

Umpa
05-15-2014, 01:14 PM
Anyone ever try any of this nonsense? Where's Tim at anyway? Facebook?

Umpa
05-15-2014, 01:14 PM
http://img.tapatalk.com/d/14/05/16/bu2every.jpg

PigCicles
05-15-2014, 02:49 PM
Sounds like a full days prep just to get the goop ready. I've used the SSSB but for personal use not comps. I like the flavor but I wouldn't use it as a stand alone product. I've even used it as an injection on brisket and actually liked it for personal use.

Tim swears by Bark with the SSSB. Let us know how the test run goes.

Umpa
05-16-2014, 08:38 PM
I tried using it on a wet aged angus brisket last year. Wet aged 32 days, then shot it full of this stuff. About 24 hours later I gave it to the judges right after taking my first bite. Great texture. But, didn't taste like beef. In any way. Odd. Oh we'll, I didn't like it, neither did the judges. Must be an Okie thang

BluDawg
05-17-2014, 09:59 AM
I know you're getting ready for a Beauty Pageant but candied meat is like fruit in beer:exasper:. Have you ever cooked a Brisket with just S&P saved all the juices run the juice through the fat separator then injected the juice into the next brisket all that added gelatin makes an unbelievably delicious Beefy moist brisket.

Primo
05-17-2014, 07:19 PM
mix and match rubs and sauces are good practice for different flavors.I too mix a lot of different things .Depend's on my mood I'm in to what i use for dry rub ,sauce and so on.:thumbs up:

Umpa
05-21-2014, 08:33 PM
So, wasn't paying attention to the camera. But here's some pics from sathttp://img.tapatalk.com/d/14/05/22/a3yde4yd.jpg
http://img.tapatalk.com/d/14/05/22/agezeteg.jpg
http://img.tapatalk.com/d/14/05/22/teturytu.jpg
http://img.tapatalk.com/d/14/05/22/hujutu4a.jpg

PigCicles
05-21-2014, 08:57 PM
Some fine lookin groceries Umpa! The pull back on those bones is awesome ... I like to see ribs showing their teeth.

How would you rate your practice run? Nice colors btw

No chickens were harmed in this statement. But it doesn't mean I didn't want to.

Schmokin Party
05-24-2014, 10:03 AM
I have used SSSB on pork, but never Brisket. I have had my best luck with Deep Beef. Tried Prime Beef from Butchers on the brisket but it stained the injection points yellow (it was a small brisket). I mixed it with beef broth rather than water, but I have not had any issue mixing Tim's stuff with things other than water.


Final result was a brisket that was so salty I couldn't hardly eat it. It was a small brisket and I think that the teachable moment here is that small briskets are not the way to go.


Speaking of the Okie, does anyone know where he is? Haven't heard from him in quite some time.

tomshoots
05-24-2014, 10:13 PM
I have used SSSB on pork, but never Brisket. I have had my best luck with Deep Beef. Tried Prime Beef from Butchers on the brisket but it stained the injection points yellow (it was a small brisket). I mixed it with beef broth rather than water, but I have not had any issue mixing Tim's stuff with things other than water.


Final result was a brisket that was so salty I couldn't hardly eat it. It was a small brisket and I think that the teachable moment here is that small briskets are not the way to go.


Speaking of the Okie, does anyone know where he is? Haven't heard from him in quite some time.

Tim pops in every now and then. Don't know what he's up to.

And BTW where have you been? Good to hear from you again!

Schmokin Party
05-25-2014, 01:05 PM
Tim pops in every now and then. Don't know what he's up to.

And BTW where have you been? Good to hear from you again!

I got bit by the comp bug. Spent a week in Memphis and lost touch. Still trying to catch up. It looks like the comps in IBCA slow down over the summer - I guess it is too hot, LOL.

Umpa
05-29-2014, 04:48 PM
I've been around. Just busy. That and we are workmg on adoption if a kiddo or two. So that and church sorta took over for a while.

PigCicles
05-29-2014, 05:35 PM
Ain't nothin wrong with any of that Umpa. Just remember we're here and you're always welcome to join in. Stay strong in the adoption process brother.

No chickens were harmed in this statement. But it doesn't mean I didn't want to.

Umpa
06-03-2014, 05:46 AM
you know it. we are waiting on our PPA from the state for foster, and then the adoption app is ready, just waiting on some license info from the approved PPA. we are hoping to be matched soon, would be nice to be placed this summer and not disrupt another school year for these kids..

and the test run was awesome. we are running breasts at the comp this weekend. tired of thighs and i'm hoping so are the judges. the only change we are doing, in the pic you can see the "grainy" rub on the chicken. Thats been adjusted. The brand of gran onion and garlic he was using has been upgraded. we even took one of the breasts and let it sit for 25 minutes. then tried it. still really good to the judging time frame. Remember at comps, what tastes good now, doesn't matter.. what it may or may not taste like in 20-30 minutes, and a tad cooler is the deal. we'll see. first comp this year and first with newb team member. nice to have a partner tho. KCBS by yourself is a sanity test at best.