Announcement

Collapse
No announcement yet.

Slap Yo Daddy Umami Brisket

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Slap Yo Daddy Umami Brisket

    I've often cook brisket for family and friends and I want to get a competition flavor without resorting the usual repertoire of chemicals I use in comps as I'm feeding children and elderly. So I'm sharing my Umani Brisket made of mostly natural ingredients that is 90% the level of my comp brisket. Take a look and try my brisket recipe. If you post your result, I'll help you debug it to the highest level you can using only natural ingredients.
    http://www.slapyodaddybbq.com/2012/0...umami-brisket/

  • #2
    Nice post sir. Thanks for sharing your expertise.

    Comment


    • #3
      I'm definitely going to give this a try!
      While reading the recipe I wondered if you ever dabbled with a bit of fish sauce added to the mix but then saw the bonito flakes and it all made perfect flavor sense

      Pretty wild cook method with a few compliments and a question.

      First the question, why no probe in the meat at first then only after for feel not temp? Is it to avoid piercing/breaking the seal and allowing moisture to escape?
      I get the "buttery" feel when finished but the original temp had me curious.

      Also loved the tip about removing the shiitakes after they have done their flavoring job and the re seasoning behind that not to mention the sandwich idea with them, that sounds great! (have you ever had shiitake bacon? it's pretty interesting) and also a great tip about when to rest the brisket and at what temp.
      Next time I do one I'm definitely going to give this a try

      Oh yeah, and just for mentioning the word "Burnt ends"
      There is a cure...http://phoenixtears.ca/

      sigpic

      Comment


      • #4
        What a rockin recipe Harry!
        Smoke it.. and they will come!

        Rob
        Recipes & Smokes in HD Video
        SmokingPit.com



        Yoder YS640
        Yoder Wichita
        Arizona BBQ Outfitters Scottsdale
        Camp Chef FTG600 Flat Top Griddle
        Blackstone 22" Flat Top Griddle

        Comment


        • #5
          Thanks Harry. We are all trying to be better cooks and appreciate it. Brisket is probably my worst currently. Appreciate it!
          sigpic

          Comment


          • #6
            Sounds awesome Harry...going to have to give this one a shot soon.
            And for sharing the recipe...good man!
            sigpic

            Smoked-Meat certified Sausagehead

            http://www.facebook.com/profile.php?id=1443745685

            Comment


            • #7
              Nice recipe! Love that marbling on the brisky!! Thanks for sharing!
              Brian

              Certified Sausage & Pepper Head
              Yoder YS640
              Weber Genesis
              Weber 18.5" Kettle
              Weber Performer
              Misfit # 1899

              sigpic

              Comment


              • #8
                couple of questions - I suspect I'm probably the only person on this forum who doesn't know who you are. Although according to my danish friend you've taught the odd bbq class in england. Missed that :-)

                So:
                what's a grafton slicer ?
                1) Why not cook to temperature ?

                2) why use maggi instead of soy sauce (one is wheat based, ones soy based) but more important one is widely available worldwide and the other isn't. It rings a bell from when we used to live in germany - but can't remember the last time I saw maggi sauce in england. Even aldi don't stock it (german chain store).

                3) Most wild or dried mushrooms contain a fair amount of umami - so why use shitake particularly ?

                4) why tell people to test the meat with a thermometer tip but not to read the display. just seems a bit weird. If you're that deadset against people knowing the temp - why not just say poke it with a skewer ?
                Again just seems a bit convoluted.
                Made In England - Fine Tuned By The USA
                Just call me 'One Grind'



                Comment


                • #9
                  Bet that would work great on a chuckie too!
                  Once you go Weber....you never call customer service....

                  Comment


                  • #10
                    I foiled my last chuck with anchovies, shiitake and onions in smoked stock and let it cool in it to great results.
                    I've seen the maggi sauce in Asian grocers both here, Asia and NZ but never seen beef paste.
                    I'm with Alex on the whole temp thing tho surely a basic temp range at least would be better than just probe feel
                    sigpic

                    Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of bread

                    Comment


                    • #11
                      THNX TONS Harry!!!

                      Saved that whole page as a PDF for future use!!! Udaman
                      *
                      OKJoe's Longhorn Combo ►Traeger 575 Bronze ►Weber Q series
                      ThermaPEN-Mk4 ►MEATERx2 ►FireBoard|||| and SPARK► Smokin-it Smoke Generator► INKBIRD Sous Vide► GrillGrates
                      and accessories out the ying-yang

                      Comment


                      • #12
                        Gonna have to see if I can find a couple of those ingredients around here.
                        Would like to try this method.... Thanks

                        Comment


                        • #13
                          Originally posted by Fire it up View Post
                          I'm definitely going to give this a try!
                          While reading the recipe I wondered if you ever dabbled with a bit of fish sauce added to the mix but then saw the bonito flakes and it all made perfect flavor sense

                          Pretty wild cook method with a few compliments and a question.

                          First the question, why no probe in the meat at first then only after for feel not temp? Is it to avoid piercing/breaking the seal and allowing moisture to escape?
                          I get the "buttery" feel when finished but the original temp had me curious.

                          Also loved the tip about removing the shiitakes after they have done their flavoring job and the re seasoning behind that not to mention the sandwich idea with them, that sounds great! (have you ever had shiitake bacon? it's pretty interesting) and also a great tip about when to rest the brisket and at what temp.
                          Next time I do one I'm definitely going to give this a try

                          Oh yeah, and just for mentioning the word "Burnt ends"
                          Asian-style fish sauce and soy sauce contain high levels of glutamic acid, an amino acid, and can be used in place of the Maggi sauce if you like. The bonito flakes is not a substitute for the Maggi as it is a completely different umami ingredient from a chemical composition point of view (the active ingredient is not an amino acid but a nucleotide). The active flavor ingredients in the bonito and shitake are in the same class from a chemical viewpoint. When you have all three, the flavor amping magic happens.

                          No temp probe needed as I'm not a time and temperature pitmaster. That is, I do not rely on formulas. I use the most fantastic set of tools a pitmaster has: eyes and hands. If you follow my instructions to the letter, I think you will get a much more consistent result when you cook by "feel" and "sight" instead of a probe and your watch. Yes, I know it's hard to adjust. I tell my students at 8:00 am at the beginning of my class to take deep breath and let everything they previously learned go blank for the duration of the class. By 1 pm, they can cook a zebra on a desert island with only a hole in the ground without any temp probe or clock.

                          Comment


                          • #14
                            Answers to curious aardvark

                            see below
                            Originally posted by curious aardvark View Post
                            couple of questions - I suspect I'm probably the only person on this forum who doesn't know who you are. Although according to my danish friend you've taught the odd bbq class in england. Missed that :-)

                            So:
                            what's a grafton slicer ?

                            It's a long slicing knife with dimples. Here's what I use
                            http://www.amazon.com/Victorinox-12-...grafton+slizer


                            1) Why not cook to temperature ?

                            I'm not a time and temperature cook. Every animal is different and I feel (pun intended) using temp is not the best way to get the most consistent results for a whole host of technical, physical, and molecular reasons. Just try and see yourself.

                            2) why use maggi instead of soy sauce (one is wheat based, ones soy based) but more important one is widely available worldwide and the other isn't. It rings a bell from when we used to live in germany - but can't remember the last time I saw maggi sauce in england. Even aldi don't stock it (german chain store).

                            Soy or Vietnamese fish sauce is a good substitute. Trivia moment: earliest fish sauce was actually made by the Romans who fermented fish to draw off the liquor to flavor their foods and was used on everything. It was called garam in Rome and garus in Greece.

                            3) Most wild or dried mushrooms contain a fair amount of umami - so why use shitake particularly ? Three reasons: 1) the scientist who discovered the umami ingredient found it in shitake, 2) the drying and rehydrating intensifies the action of the active ingredient, 3) I just so happen to have some in my pantry as I enjoy using them in my vegetarian dishes (shhh. . . don't tell anyone)

                            4) why tell people to test the meat with a thermometer tip but not to read the display. just seems a bit weird. If you're that deadset against people knowing the temp - why not just say poke it with a skewer ?

                            Skewer is good. Or you can do what I do in class. I put tape on the face of the temp probe. The temp probe is needed later to check the temps going down.

                            Again just seems a bit convoluted.

                            Hope I unconvoluted you. I'm teaching in Surrey at Toby's place again in June 2013. Was also invited to the Netherlands and we'll see. Cheers

                            Comment


                            • #15
                              Originally posted by dales133 View Post
                              I foiled my last chuck with anchovies, shiitake and onions in smoked stock and let it cool in it to great results.
                              I've seen the maggi sauce in Asian grocers both here, Asia and NZ but never seen beef paste.
                              I'm with Alex on the whole temp thing tho surely a basic temp range at least would be better than just probe feel
                              Try cooking with feel next time and cover your probe face. I've trained 600+ pitmasters and many have told me that that's the single biggest tip they learned and that alone was worth the price of my class. They started winning GCs after they moved to my technique.

                              I keep an open mind with BBQ and am a lifelong student. I always try to learn and try new things. There are 9,000 books on BBQ and 6,000 teams in the US so there are at least 15,000 ways to cook BBQ. I'm not suggesting you follow me nor that my way is the only way nor the best way. I'm just sharing what I do and what I know so you too can spread BBQ happiness and love because that what it's really all about.

                              Comment

                              Working...
                              X