Recent content by Travis D

I usually add some liquid when foiling a brisket, especially if it's only the flat. I've been making a marinade based on the recipe in Wicked Good Barbecue. Their recipe calls for a 1/4C of canola oil in addition to the usual flavor boosters (beer, beef stock, rub, ect) Is there a reason for...

John, I think I know the clip you're talking about. They're vertically cutting a through a brisket where the point meets the flat while pushing down. Forcing a big rush of rendered fat out. It's more of a camera trick then a indication of juicy bbq.

I don't know about Toronto. Out west I can get ribs and whole butts from the neighborhood Real Canadian Superstore (Loblaws). Packers I get from a local meat wholesaler. Farmers markets are great if you don't mind paying extra for local organic meats.

thanks! I'm going to get some started this weekend.

I'm integrated by the miso cured bacon. Care to share your technique?

I picked up a bottle of honey powder the other day. I've been trying it out in a few different bbq applications with mixed results. Yesterday I tried some yesterday in a chicken rub. It ended up with a mild bitter taste with no real honey flavor. Can maltodextrin handle 300f temps? Or was the...

Awesome! I'm going to source out a few things this week and hopefully try it out this weekend. Thanks again Kevin.

Great post Jay! I made my first ham (a puny 7lb picnic)for Easter on Saturday. I turned out pretty good and received rave reviews from my family. Thanks to all for some great guidance and inspiration to try something new.

I've tried a handful of the recipes including the championship brisket recipe. The brisket turned out great with a nice deep beef flavor. I actually have some short ribs in the Korean beef marinade right now. We'll have them for dinner tonight along with some kimchi from Lucky Peach. I like...

Thanks! Kevin The main reason I wanted these spices were for a lamb tagine recipe. Would you mind sharing your ras el hanout blend?

A friend of mine recently brought me some Cubeb Berries, Grains of Paradise and Long Pepper. I'd like to use them to make a beef rub similar to bigger badder beef rub . Supplies are limited and I have no idea where to start. Any help from the experts would be greatly appreciated.

I'm hoping to get out on the competition trail for the first time this year. We are planning on three contests all north of the boarder. Maybe a few more if time permits. Hopefully I'll get to meet up and say hi to a few TVWBB members this summer.

I would recommend trying pastrami. It's super easy and very satisfying. http://ruhlman.com/2011/09/how-to-make-pastrami/

Thanks guys! I'll let you know how it turns out.

I picked up some pork jowls today. I'm planing on making Guanciale. Most recipes call for hanging it in a "cool dry place" or "not be warmer than 60F". I have a cold room in my basement that has a constant temp of 45F. Is this too cold? Are humidity levels crucial to the drying process? thanks!