so far this bbq manifesto is more like a "dear diary"reading material
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btw the deck color is ugly, quick google says this is the best way to strip paint off a deck and railings
No. Use other knives and your ability to do shit will grow. Night and day difference, really. I did the one knife thing for years, too.
i still can't find where the fuck they packed my sharpening stones, i've been using the bottom of my mugs to sharpen my knife (i don't know where the other knifes are either), they musta mixed in some kitchen stuff w/ basement/garage stuff (which i still haven't unpacked)I don't think you understand my love for this knife.
Well you didn't exactly cook a full packer. If you coated it with salt and pepper pretty heavily like you would a traditional brisket, that seasoning is going to penetrate that smaller cut of meat more easily. If you cook a whole flat or a whole point, or the whole damn thing, you're not going to get near that amount of saltiness throughout the cut when cooked.
I find myself pretty much not salting the things i cook, there's so much salt in everything now adays and it's so easy to add salt after the fact. I'd much rather rub a brisket up with mustard and non-salt spices. The limit of what salt I'll use is usually a brine and wash, actually coating meat in salt is usually too much for me to enjoy. The few times I use salt it's a strategic choice to dry the surface and get a nice sear.
I didn't say I don't use salt. To be more precise, I tend not to salt fatty meats that are long cooks much, but I will salt faster cooking meats. Prime rib I definitely salt the outside heavily, but I do a fast hot cook on that. Pork butt, brisket, chuck roasts and the like I tend to lean away from salting. Often I'll make a sauce for them and I find its easier just to control the salt content after the fact. My personal and family's tolerance for salt flavor is a lot lower than most people, so that plays into it too.
I mean I did literally say I'm good brining my meat in the first post. I know Salt can change the nature of the meat and I'll use it to that end, and in particular I like brined brisket. I just don't like lots of salt on a finished product, but to each their own.Sure, but putting a sauce on it is totally different than salting the meat itself. Making your food taste salty isn't the only effect of cooking with salt.
Salting And Wet Brining: Flavorize, Moisturize, Tenderize
Achieve juicy, tender, and flavorful meat every time you hit the grill thanks to one simple ingredient: salt. Sprinkling salt on finished meats helps amplify the flavor on the surface but brining helps bring the benefits of salt to every bite. Here's how salting and brining can significantly...amazingribs.com
hickory pit boss, thats all they have for now, i'm gonna stick with it so i don't change much variables
i was thinking it over, and i think it might be cuz i used my salt grinder instead of kosher salt
Right on! Make sure to take a bunch of pictures.
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(i actually wasn't using my straight edge to measure the meat lulz, i was using it to cut drawer liners)
yea i wanna do one mod first, to extend my smoke stack first, my fucking stores are weird
