usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 26

14 members and 12 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Page 1 of 2 1 2 LastLast
Results 1 to 10 of 15
  1. #1
    Join Date
    Jun 2009
    Location
    Charlotte NC
    Posts
    516

    Default Test run this weekend.

    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.
    "BoB" a leaky Offset Stickburner
    Backwoods G2 Party and G2 Chubby
    UDS

  2. #2
    Join Date
    Jun 2009
    Location
    Charlotte NC
    Posts
    516

    Default

    Anyone ever try any of this nonsense? Where's Tim at anyway? Facebook?
    "BoB" a leaky Offset Stickburner
    Backwoods G2 Party and G2 Chubby
    UDS

  3. #3
    Join Date
    Jun 2009
    Location
    Charlotte NC
    Posts
    516

    Default

    "BoB" a leaky Offset Stickburner
    Backwoods G2 Party and G2 Chubby
    UDS

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    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.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    Join Date
    Jun 2009
    Location
    Charlotte NC
    Posts
    516

    Default

    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
    "BoB" a leaky Offset Stickburner
    Backwoods G2 Party and G2 Chubby
    UDS

  6. #6
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    I know you're getting ready for a Beauty Pageant but candied meat is like fruit in beer. 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.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  7. #7
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default

    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.
    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

  8. #8
    Join Date
    Jun 2009
    Location
    Charlotte NC
    Posts
    516

    Default

    So, wasn't paying attention to the camera. But here's some pics from sat


    "BoB" a leaky Offset Stickburner
    Backwoods G2 Party and G2 Chubby
    UDS

  9. #9
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    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.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  10. #10
    Join Date
    Sep 2011
    Location
    Fort Worth, Texas, United States
    Posts
    396

    Default

    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.
    Mel / Full Metal Pork / Comp Rig -- G2 Party-G2 Chubby-Chicken Little / BWS EXT Party

Page 1 of 2 1 2 LastLast

Similar Threads

  1. test mov
    By gkainz in forum Test Area
    Replies: 3
    Last Post: 06-18-2009, 11:46 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1