Looks delicious, I put a pork butt on at 6:30 this morning and am waiting patiently. You and mr.beans have a great Sunday and thank you for teaching us . 👍🍀😎
Hey Bobbi, I formulated my 10 new rubs with all the umami notes without any MSG as I used kombu, shio koji, Shiitake, red cabbage powder, and other secret ingredients based on my research going back 2,000 years on flavors
Did a black label American waygu brisket yesterday. Only my second one in two yrs. Flat was spot on. Point was way overboard with fat. Something to try a few times in life. Just so rich, it's difficult to eat much of it in one sitting. I could see the fat dripping from your glove as you ate. Definitely a different flavor than straight American breeds.
Yes, lots of oleaic acid which give a different mouthfeel than US Angus. Some like and some don't. For comps, Wagyu wins. For home eating, I like Angus
Beef short ribs are my favorite. I only use uncle Chris’s steak seasoning and mustard for a binder. I like mine juicy with a little chew. Those ribs you made look so good. Your the best sir
Looks great Harry, my wife and daughter do not like all the fat waygu, it's good for me, but to keep them happy it will be black Angus choice or prime for my Family
The celery seed adds a layer of subtle flavor. There is no MSG in my new rubs as I engineered my new rubs with all the umami notes without any MSG as I used kombu, shio koji, Shiitake, red cabbage powder, and other secret ingredients based on my research going back 2,000 years on flavors
I don’t think Mr beans liked that beef very much!😂 how was the smoke flavor being it was only on for 90 min?? If you please could you tell me the best place to purchase your rubs in New Jersey??
Thanks for stopping by Mike. The smoke was adequate for a short cook. I launched my rubs on Sep 21 and you can get them on my website, or here is my store locator - slapyodaddybbq.store/a/store-locator/list
Another good one Harry. Of all pistmasters your not afraid to change it up! I Love it!
Glad you like it
Looks delicious, I put a pork butt on at 6:30 this morning and am waiting patiently. You and mr.beans have a great Sunday and thank you for teaching us . 👍🍀😎
Thanks Art for stopping by
That umami binder sounds like a delicious compliment to your seasonings👍😊
Hey Bobbi, I formulated my 10 new rubs with all the umami notes without any MSG as I used kombu, shio koji, Shiitake, red cabbage powder, and other secret ingredients based on my research going back 2,000 years on flavors
Good morning Harry!
Hey John, just catching up after return from Ireland
My god😮😮😮!
A true master!
Thanks Allen for stopping by
Did a black label American waygu brisket yesterday. Only my second one in two yrs. Flat was spot on. Point was way overboard with fat. Something to try a few times in life. Just so rich, it's difficult to eat much of it in one sitting. I could see the fat dripping from your glove as you ate. Definitely a different flavor than straight American breeds.
Yea, my wife and daughter didn't like it, to much fat for them, I like waygu, but it looks like black Angus choice or prime for this my Family
Yes, lots of oleaic acid which give a different mouthfeel than US Angus. Some like and some don't. For comps, Wagyu wins. For home eating, I like Angus
MSG 💓
LOL! The white magic dust!
Beef short ribs are my favorite. I only use uncle Chris’s steak seasoning and mustard for a binder. I like mine juicy with a little chew. Those ribs you made look so good. Your the best sir
Sounds great Juan!
Those ribs are jumping out of my screen, they look amazing, and they make me hungry. Around how long did it take to cook in the oven?
About 2 hours @ 275F to get tender
@harry Looks great. When will the new brisket rub be available?
I luanched it online on Sep 21. slapyodaddybbq.store/collections/rubs. Use code HS10 for a discount. Thanks for stopping by Zed!
Another tasty looking cook. Cheers to you and Mr. Beans, Harry! ✌️
Same to you Dwayne!
What temp/time were they in the oven for? You never mentioned lol
Sorry, in my 600 videos, I like 275F in oven phase. About 2 hours to get to bamboo probe tenderness! Thanks for watching
I’m going to cook mine today but it is in the LA cut. Short ribs are my favorite. I was introduced to it in a Korean restaurant as “Kalbi”
Yes Flanken Cut Kalbi is delish. I have a few recipes
www.slapyodaddybbq.com/2013/08/sous-vide-korean-style-shortribs/
Looks great Harry, my wife and daughter do not like all the fat waygu, it's good for me, but to keep them happy it will be black Angus choice or prime for my Family
Agree. Wagyu is for comps. Angus is for eating
I just made short ribs the other day on my WSM. Turned out great but yours really looked delicious!
Awesome!
Dang Harry that's 44$ a bottle.
Bottle of what, the sauce or seasoning
$7.95 a bottle
slapyodaddybbq.store/collections/rubs
slapyodaddybbq.store/collections/sauces
$7.95 a bottle
slapyodaddybbq.store/collections/rubs
slapyodaddybbq.store/collections/sauces
What does celery seed add for flavor, I understand great big RED smoke ring
You using MSG, seem like next SECRET reveal like lawrys and beef tallow
The celery seed adds a layer of subtle flavor. There is no MSG in my new rubs as I engineered my new rubs with all the umami notes without any MSG as I used kombu, shio koji, Shiitake, red cabbage powder, and other secret ingredients based on my research going back 2,000 years on flavors
I don’t think Mr beans liked that beef very much!😂 how was the smoke flavor being it was only on for 90 min?? If you please could you tell me the best place to purchase your rubs in New Jersey??
Thanks for stopping by Mike. The smoke was adequate for a short cook. I launched my rubs on Sep 21 and you can get them on my website, or here is my store locator - slapyodaddybbq.store/a/store-locator/list
Mr. Beans says that was a skimpy sample.
LOL! You are right. I told Mr. Beans and he said to send you love and hugs David
I’ve cooked prime beef plate ribs but never wagu those look beyond amazing. Beef plate/short ribs are as good or better than brisket.
Shortribs are one of my fav cuts James!