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Author Topic: Wod's BBQ Thread  (Read 19822 times)

Joric

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Re: Wod's BBQ Thread
« Reply #165 on: 14 September, 2019, 09:07:51 pm »

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.
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Mambopoa

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Re: Wod's BBQ Thread
« Reply #166 on: 15 September, 2019, 06:10:21 pm »

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.

:D
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Mambopoa

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Re: Wod's BBQ Thread
« Reply #167 on: 22 September, 2019, 01:41:09 pm »

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

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

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Re: Wod's BBQ Thread
« Reply #168 on: 22 September, 2019, 02:02:25 pm »

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.

:D

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.
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Mambopoa

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Re: Wod's BBQ Thread
« Reply #169 on: 22 September, 2019, 08:52:09 pm »

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 :)
« Last Edit: 22 September, 2019, 08:53:43 pm by Mambopoa »
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Re: Wod's BBQ Thread
« Reply #170 on: 22 September, 2019, 09:13:03 pm »

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Joric

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Re: Wod's BBQ Thread
« Reply #171 on: 23 September, 2019, 07:24:24 pm »

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  ;D

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.
« Last Edit: 23 September, 2019, 07:29:17 pm by Joric »
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Re: Wod's BBQ Thread
« Reply #172 on: 24 September, 2019, 08:22:54 am »

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.  :P
« Last Edit: 24 September, 2019, 08:26:18 am by Joric »
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Mambopoa

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Re: Wod's BBQ Thread
« Reply #173 on: 25 September, 2019, 08:36:45 am »

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

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.  :-\


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My name is Wod, but most people just call me Wod.

Mid:
Clanger, Wodster, Gwig, Playernotfound, Fokke, Horth, Eter.

Former Hib for my past sins!
Awod,Dowa,Bearian,Mamabopoa,Hijambo

Introducing binge drinking to the world!

Joric

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Re: Wod's BBQ Thread
« Reply #174 on: 13 October, 2019, 05:52:16 pm »

3-2-1 ribs from today
#foodporn
 ;)
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Mambopoa

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Re: Wod's BBQ Thread
« Reply #175 on: 14 October, 2019, 12:02:31 am »

That's looking really good :D

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 :D

(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. ) :D
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My name is Wod, but most people just call me Wod.

Mid:
Clanger, Wodster, Gwig, Playernotfound, Fokke, Horth, Eter.

Former Hib for my past sins!
Awod,Dowa,Bearian,Mamabopoa,Hijambo

Introducing binge drinking to the world!
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