Still watching but opportunity to be first so I am taking it lol 😂. After a salt brine try this one 3 tbsp course ground pepper corns (mix) 1 tbsp fine ground all spice (earthy sweet) 2 tbsp brown sugar (sweet) 1 tbsp garlic (savoury) 1 tbsp onion (savoury) 1/2 tbsp ground coffee (bitter) 1/2 tbsp black sesame 4 tsp ground mustard seeds 4 tsp ground coriander 2 tsp white sugar 2 tsp paprika 1 tsp ground cloves
Thank you for being so honest in your taste test, your facial expressions spoke louder than your words lol. For the last several years, I've made my own basic spice blend (with variations) for my brisket, pork etc., but recently I've had an itch to try ready made spice rubs because of all the hoopla on youtube. I've bought many of the top ones, tried them, liked them but none blew my socks off and got kinda disapointed. Also tried layering and it turned out somewhat better but again did not blow me away. Then I thought more layering must be better but your video has just answered my question lol. However, if I combined just two or three rubs, which ones do you suggest. If you don't mind, could you share what rub layering combinations you have tried for pork ribs, pork shoulder and brisket and liked. Thanks for posting
ua-cam.com/video/9BlK2OCt7ac/v-deo.html This is almost too much for pork ribs but it was a nice to experience how a competition rib is done. For my regular backyard ribs I typically only use 2 or 3. For the most part I’ve been using a sugar based rub as my first layer, than hitting it with an all purpose type rub, sometimes with heat.
Just found your channel and the first video I watched was the one where you bought a cow dry aged for 36 days. Have you bought another cow since then and if so, how long did you let it dry age (and did you like it)?
Thank you, and sorry for the late reply. Have not bought another cow, yet. However, we will not let it go more than 10-14 days. I have a dry ager now, and will only allow certain cuts to be dry aged, ribeyes, new york strip, etc etc. THe ground and bottom rounds do not need to be dry aged. Plus, the butcher might not be properly set up for a good dry aging process. Ours was good, glad we did it, but won't do that again.
I appreciate the experimentation, but it would have been more interesting if you came up with your own twist of ingredients instead of layering rubs that don’t belong near brisket in the first place.
Thank you, felt like it needed a base line before we started going with original twist. I’m always ready to cook up more brisket, what do you like as an original twist?
Still watching but opportunity to be first so I am taking it lol 😂.
After a salt brine try this one
3 tbsp course ground pepper corns (mix)
1 tbsp fine ground all spice (earthy sweet)
2 tbsp brown sugar (sweet)
1 tbsp garlic (savoury)
1 tbsp onion (savoury)
1/2 tbsp ground coffee (bitter)
1/2 tbsp black sesame
4 tsp ground mustard seeds
4 tsp ground coriander
2 tsp white sugar
2 tsp paprika
1 tsp ground cloves
That sounds awesome, will have to try!
Brilliant. Happiness and Joy to you.
Have a blessed time. Greetings
Thank you!
Nice camera fallSimple seems to be always better on Brisket! Good stuff man. I got you in a shout-out on tomorrows video!
are you breaking out the new smoker!!!
@@ComparisonCooking yes..vid out in the AM
Thank you for being so honest in your taste test, your facial expressions spoke louder than your words lol. For the last several years, I've made my own basic spice blend (with variations) for my brisket, pork etc., but recently I've had an itch to try ready made spice rubs because of all the hoopla on youtube. I've bought many of the top ones, tried them, liked them but none blew my socks off and got kinda disapointed. Also tried layering and it turned out somewhat better but again did not blow me away. Then I thought more layering must be better but your video has just answered my question lol. However, if I combined just two or three rubs, which ones do you suggest. If you don't mind, could you share what rub layering combinations you have tried for pork ribs, pork shoulder and brisket and liked. Thanks for posting
ua-cam.com/video/9BlK2OCt7ac/v-deo.html
This is almost too much for pork ribs but it was a nice to experience how a competition rib is done. For my regular backyard ribs I typically only use 2 or 3. For the most part I’ve been using a sugar based rub as my first layer, than hitting it with an all purpose type rub, sometimes with heat.
@@ComparisonCooking Thank you, really appreciate the advice.
great video
Thank you!
Just found your channel and the first video I watched was the one where you bought a cow dry aged for 36 days. Have you bought another cow since then and if so, how long did you let it dry age (and did you like it)?
Thank you, and sorry for the late reply. Have not bought another cow, yet. However, we will not let it go more than 10-14 days. I have a dry ager now, and will only allow certain cuts to be dry aged, ribeyes, new york strip, etc etc. THe ground and bottom rounds do not need to be dry aged. Plus, the butcher might not be properly set up for a good dry aging process. Ours was good, glad we did it, but won't do that again.
Are you on carnivore siet?
I appreciate the experimentation, but it would have been more interesting if you came up with your own twist of ingredients instead of layering rubs that don’t belong near brisket in the first place.
Thank you, felt like it needed a base line before we started going with original twist. I’m always ready to cook up more brisket, what do you like as an original twist?
@@ComparisonCooking herbs and celery salt added to the mixture or part of a base layer.