Unami Brisket - Page 2

Smoothsmoke · 01-11-2013, 07:43 PM

Quote:

Originally Posted by Offthehook

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

I hear ya. Too much stuff I'd have to go buy, to just only use one time. Thanks though.

Daggs · 01-11-2013, 08:01 PM

Quote:

Originally Posted by Bludawg

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

I couldn't agree more! All the fancy extras may add a little here or there but Q is all about the meat flavor coming out not covered up.

caseydog · 01-11-2013, 08:10 PM

Quote:

Originally Posted by Bludawg

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

Crap! I may have to try it, now that you said that.

That's like tellin' me not to color outside the lines.

CD

GrillsGoneWild · 01-11-2013, 09:20 PM

u·ma·mi

/uˈmɑ mi/ Show Spelled [oo-mah-mee]
noun a strong meaty taste imparted by glutamate and certain other amino acids: often considered to be one of the basic taste sensations along with sweet, sour, bitter, and salty.

martyleach · 01-11-2013, 10:11 PM

Well, I figure I am gonna find out. My wife totally surprised me at XMAS by giving me a BBQ class by Harry Soo on Feb 2 in the Bay Area. Hello..... he never does classes up here. I am so stoked!!!!

Offthehook · 01-11-2013, 10:19 PM

Quote:

Originally Posted by martyleach

Well, I figure I am gonna find out. My wife totally surprised me at XMAS by giving me a BBQ class by Harry Soo on Feb 2 in the Bay Area. Hello..... he never does classes up here. I am so stoked!!!!

It will change the way you BBQ

accuseal · 01-12-2013, 08:43 AM

I've cooked it. Came out great.

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01-11-2013, 09:20 PM	#19
GrillsGoneWild Full Fledged Farker Join Date: 08-30-10 Location: Rockwall, TX Downloads: 0 Uploads: 0	u·ma·mi /uˈmɑ mi/ Show Spelled [oo-mah-mee] noun a strong meaty taste imparted by glutamate and certain other amino acids: often considered to be one of the basic taste sensations along with sweet, sour, bitter, and salty. __________________ Picking it up and throwing it down on a Backyard Bomber MJH....

01-11-2013, 10:11 PM	#20
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Well, I figure I am gonna find out. My wife totally surprised me at XMAS by giving me a BBQ class by Harry Soo on Feb 2 in the Bay Area. Hello..... he never does classes up here. I am so stoked!!!! __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

01-12-2013, 08:43 AM	#22
accuseal On the road to being a farker Join Date: 08-17-11 Location: Strongsville, Ohio Downloads: 0 Uploads: 0	I've cooked it. Came out great. Sent from my SCH-I905 using Tapatalk HD __________________ RUB-A-RIB-RIB BBQ Two Modified WSM 22, iQue 110, CyberQ, Weber Gasser CBJ