growit
Knows what a fatty is.
- Joined
- Sep 6, 2011
- Location
- raleigh nc
Thinking of doing Harry Soo's unami brisket. Has anyone used his recipe. Thanks.
He is referring to this
http://www.slapyodaddybbq.com/2012/08/slapilicious-umami-brisket/
and no I have not tried it.
This is the only part that really is more than my normal cook.Thanks, but it seems like way too much work for me.
John, someone had mentioned that in his comments. This is his reply.I have tried it and it came out good, but it tended to be a little bit salty for my taste. It did not stop everyone from eating eat though. If you use the drippings from when you wrap be careful because they are salt city.
So do you guys think it's more trouble than it's worth?
Absolutely!!! It's BBQ not fine dining. Fire, Meat & Eat. I have tried many different styles of cooking BBQ in the last 30 yrs. the simpler you can keep it the better it is. Want proof Franklins in Austin:tape2:So do you guys think it's more trouble than it's worth?
This is the only part that really is more than my normal cook.
- Mix the beef paste with the Worcestershire sauce and Maggi Seasoning and spread all over the brisket except the fat cap
- Sprinkle the bonito flakes evenly and let the flakes melt into the brisket
- Apply the SYD Hot Rub generously enough to cover the exposed meat so you cannot see it any more. There is no need to season the fat cap
- Apply the chopped rehydrated ****ake
Absolutely!!! It's BBQ not fine dining. Fire, Meat & Eat. I have tried many different styles of cooking BBQ in the last 30 yrs. the simpler you can keep it the better it is. Want proof Franklins in Austin:tape2:
Absolutely!!! It's BBQ not fine dining. Fire, Meat & Eat. I have tried many different styles of cooking BBQ in the last 30 yrs. the simpler you can keep it the better it is. Want proof Franklins in Austin:tape2: