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re: Annual South Carolina BBQ Belongs In The Trash Thread
Posted on 11/14/19 at 7:59 am to AggieDub14
Posted on 11/14/19 at 7:59 am to AggieDub14
Wrong
0
Posted on 11/14/19 at 8:00 am to madmaxvol
quote:
Holy Crap...I've figured it out. Lonnie Utah is Alton Brown's Alter.
Nah. Just a regular old scientist....
Posted on 11/14/19 at 8:05 am to AggieDub14
Brisket isn't BBQ you dolt. Also mustard based does suck. Vinegar based all the way. NC has the best BBQ.
Posted on 11/14/19 at 8:09 am to SCgamecock2988
quote:
Brisket isn't BBQ
Can one opinion be the most wrong? Because this is it.
Brisket is the quintessential BBQ. People who can take that crap piece of meat and make something delicious out of it are considered BBQ gods, and rightly so
Posted on 11/14/19 at 8:18 am to Lonnie Utah
quote:
f you have to wrap the meat, you're essentially just braising it
This may be partially true but to imply its the same as a crockpot roast is absurd.
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Furthermore, when you wrap the meat, you're cutting the meat off from the most important element in Barbeque. The Smoke
4-6 hours of smoke is plenty of time to get the desired smokey flavor. If you have a smoker and use it then you already know this.
quote:
The same goes with au jus injection. Many, many say to inject a brisket before cooking. That's because it has a much higher surface area to volume ratio than say a boston butt. This means they are prone to dry out, and why you suggested wrapping (braising) it in the first place.
The 1 time I have ever injected a brisket was when I had to put it in the oven overnight after 4 hours of smoking and it turned out great.
quote:
Sorry, if the truth hurts, but it's just a few hard scientific and culinary facts on why Brisket is inferior.
2.5 points of fake news. Sorry, but unless you actually cook brisket on your own smoker then you really dont know what you're talking about.
Posted on 11/14/19 at 8:21 am to AggieDub14
quote:
Sorry, but unless you actually cook brisket on your own smoker then you really dont know what you're talking about.
Oh, oh, oh!!! I have!! Do I get a cookie???
Posted on 11/14/19 at 8:24 am to Lonnie Utah
Also you're wrong about the bark falling off. Are you tossing your meat around like a football?
Posted on 11/14/19 at 8:24 am to Lonnie Utah
quote:
Holy Crap...I've figured it out. Lonnie Utah is Alton Brown's Alter.
quote:
Nah. Just a regular old scientist....
Gotcha...My wife has a Masters in Food Science, and worked for 2 decades in food product research & development. I guess I'm pretty familiar with people geeking out on food science processes.
Posted on 11/14/19 at 8:25 am to I Bleed Garnet
quote:
What’s A&M like?
Heaven on earth.
Posted on 11/14/19 at 8:30 am to SCgamecock2988
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Also mustard based does suck.
In SC, there is a way to tell if a restaurant is mustard or vinegar.
If the name is German, it'll be mustard. If it is Irish or African-American, it'll be vinegar.
Posted on 11/14/19 at 8:31 am to GetCocky11
I have a confession. I am not proud of it. But I will share. I not only don't mind vinegar-based, but I use a vinegar sauce mixed with a Texas-style sauce for me que at the house that requires it.
Posted on 11/14/19 at 8:48 am to madmaxvol
quote:
Gotcha...My wife has a Masters in Food Science, and worked for 2 decades in food product research & development. I guess I'm pretty familiar with people geeking out on food science processes.
As I'm sure it's quite obvious by now, the chemisty of cooking fascinates me.
I'm not making gravy, I'm making long chain organic molecules.
Posted on 11/14/19 at 8:51 am to AggieDub14
Only Memphis has cooking pork figured out. Brisket is good. I like both flavors.
Posted on 11/14/19 at 8:58 am to AggieDub14
quote:
Also you're wrong about the bark falling off. Are you tossing your meat around like a football?
I didn't say it fell off. I said the steam/moisture held in by the wrapping process "washes" off the bark.
quote:
Wrapping the meat also ruins the best part of the meat, bark. The wrap "washes" off the bark.
And that absolutely happens. The bark is formed by the rub interacting with and crusting over (by drying out (this time in a good way)) the surface of the meat. And what is one of the main ingredients in the rub? Good ole Salt. Sodium Chloride is one of the most soluble substances known to man. When the moisture that's held in by the wrapping material vaporizes and recondenses on the wrapping material, it dissolves the salt in the rub, softening the bark.
Posted on 11/14/19 at 9:07 am to Farmer1906
quote:
I not only don't mind vinegar-based, but I use a vinegar sauce
B/c it is delicious and super easy to make and lasts forever.
Posted on 11/14/19 at 9:14 am to AggieDub14
Man I could go for some J Codys.
This post was edited on 11/14/19 at 9:21 am
Posted on 11/14/19 at 9:54 am to Lonnie Utah
I agree that wrapping in foil makes it soggy. If you have to wrap it, butcher paper is better as it lets some of the moisture out without drying it out too much.
Posted on 11/14/19 at 9:56 am to Farmer1906
quote:
Heaven on earth.
You need to get out more then
Posted on 11/14/19 at 1:06 pm to SCLibertarian
quote:
Go to Scott's BBQ in Hemingway, SC and if you think the BBQ there is trash you're either a moron, a goddamn Yankee or both.
I am heading to myrtle beach for the basketball next week. hemingway is now set in the path. if they try and foist off either something doused in mustard or vinegar, I can damn sure promise you what the commentary will be.
Posted on 11/14/19 at 1:06 pm to SCLibertarian
(and thanks for the heads up) 
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