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[Joric]

Ordered 3 different rib cuts - just for the fun. Got mini baby backs mostly so I’ll try those tomorrow. Already rubbed with Magic Dust, which I got for birthday. Never did a really thick rub before, but decided to do this time. Will use Butchers Paper for half of the meat to see and taste the difference.

[Mambopoa]

When are you going to try this?

Photos and want updates

What is in the "magic dust" as there is a few around and wondering if it is paprika based etc.

[Mambopoa]

For Jor, but useful for others.
Showing the stall.

https://bbqonmain.com/brisket-stall/

[Joric]

When are you going to try this?

Photos and want updates

What is in the "magic dust" as there is a few around and wondering if it is paprika based etc.

I had to split the events as some people couldn't make it to the 1st. So did all the baby backs on the 1st, but they came out rather dry  .

Today we'll have the other 2 rib cuts, some bought and ready-2-grill ribs we found in the freezer, 2 kinds of sausage, baken-wrapped cheese-filled mushrooms, potato salad, buttered corn and bread. Ofc there will be beer and wine 

The problem: around 4:00 we'll have some cake - which also looks very promising and I can't imagine right now, what my stomach will say about this massive offer in the late evening... 

Magic Dust:
https://www.amazon.co.uk/Marinade-Magic-Dust-Gew%C3%BCrzmischung-Ankerkraut/dp/B00CRA8H1U
https://www.amazon.de/Ankerkraut-Streuer-Grillmarinade-Gew%C3%BCrzmischung-Zubereiten/dp/B00NEG6SX0

They mix the rubs differently in different countries afaik as people season differently. So the UK Version might differ (slightly) from the German one.

[Mambopoa]

For Jor:
Beef cut against the grain.

https://www.wikihow.com/Cut-a-Brisket

And your rubs seem to be Kansas based rubs, high in paprika. What I like on Pork

[Mambopoa]

Franklin talking about trimming.
https://www.youtube.com/watch?v=VmTzdMHu5KU
https://www.youtube.com/watch?v=sMIlyzRFUjU

[Joric]

As for the rubs: I dislike the heavy rubs, as they kinda kill the meat flavour. I tested magic dust, as this seems to be THE goto rub for most Americans. Usually I season with salt, pepper, garlic as a base rub and add some more stuff depending on meat, personal taste, mood, weather etc.

Also if people give me rubs as present I ofc use those, too 

In general I stay away from sweet stuff like honey or sugar.

This is what I tell my guests: If you absolutely want to kill the meat flavour on your piece you can do that with a strong BBQ sauce and some spices, but leave my piece alone.

[Joric]

https://www.youtube.com/watch?v=sMIlyzRFUjU

Hm, I think I get your point. The piece of meat I bought might have been a tiny part of the 2nd half of a normal size brisket with point on top and flat on bottom. I can’t remember what side I used to look for grain, but most likely it was the flat side. Since grain is different on point and flat afaik... you always cut one part with and one against the grain but on the point side people usually cut against the point grain, right.

Either way - my mini brisket was heavily overcooked at 95°C and cutting this or that way couldn’t change that. Next time I will set a temp alarm on my Thermometer at 90°C and see how it turns out.

I already got another piece of meat, this it what it looks like. Since I wanted a bigger piece I went for a „Bug“ piece that looked nice. Reminder: no US/UK cuts here in Germany. Now you go figure what kind of meat and cut that is. 

[Mambopoa]

Reminder: no US/UK cuts here in Germany. Now you go figure what kind of meat and cut that is. 

That is a problem, as when I purchase brisket, it is a minimum of 5kg.
1kg cut is hard to work out where from the forequater it came. 

[Joric]

3-2-1 ribs from today
#foodporn
 

[Mambopoa]

That's looking really good

How was the feel, only way to tell rather than temperature?
There is a nice glaze to them, but does look more runny than sticky.

Looks like you have some real nice ribs

(Can you reduce photo to 25% of original, then you don't have to download to shrink, it is what I do to make it easier on forums. )

[Mambopoa]

It is now 5 months from competition and we needs to get some.

 So we start again. But I am leaving the blog link here too

http://heckofadish.com/category/food-post/                                                                                                                                                                                                                                                                                                                                                                             

[Mambopoa]

Well I guess this is no surprise, our competition has been cancelled this year. 

My friend had brought a new pellet cooker too ready for this. A Traeger Ironwood 885 with D2 Wifire Controller.
But it is not wasted, he will still use it at home.

So we are going to try and find a competition later in the year when all the madness has died down.

 

[Mambopoa]

Well, it seems with the lockdown, Jors thread...

https://tda.nu/forum/index.php?topic=5662.0

Seems to be where it is at...

When we are released from the lockdown, I need to get back to BBQ.
Friend found a supplier of Wagu Beef, really need to try that.

[Mambopoa]

Little update.

We have a public holiday on Friday.
Most of the neighbours have spoken and suggested afternoon tea for everyone.
The idea is you set up in your front garden and people will walk up and down the street saying hello.

I thought.... good excuse to bbq.
So I have ordered the usual cuts of beef and pork, will smoke them and then set a table up.
People can try it as they pass and I can hopefully get some random feedback of what the "Public" thinks.

Will see how this goes....