The New Cue

[Pappymn]

Interesting piece. And a rub recipe from somebody famous!

http://online.wsj.com/article/SB10001424127887323716304578482970210059326.html

[SiFumar]

I enjoyed the article....thanks for posting.  I copied the rub recipe also.  I have some Chili/chocolate ground coffee that I might try adapting to this recipe.

[Smokin Don]

TFP, interesting!!! Did you look at the graphics on how to slice brisket? Looks to me like it was with the grain. Don

[Rummm]

TFP, interesting!!! Did you look at the graphics on how to slice brisket? Looks to me like it was with the grain. Don

About a year ago I was watching some documentary about Que on the Travel Channel, History Channel?? (can't member which one) The head chef of the restaurant they were featuring cut their prized brisket WITH the grain   (come to think of it, that MAY have been the restaurant!)

And thanks for posting, Pappy

[Ka Honu]

I've found that, as we've discussed before, most "traditional" commercial 'cue isn't up to our home-cooked standards.  I try (and often like) the "new" stuff when I go out.  The best part of that is that I'm not comparing the dish to traditional and don't get all mad about the fact that they don't know how to make barbecue "the way it should be."

I've found lots of very interesting and tasty variations (especially using briskets and pork bellies) and occasionally incorporate them into my own recipes but I (and my guests) usually want what I make at home to be "traditional" (I'm a decent BBQ cook but not a gourmet chef).  Besides, I'm lazy and "traditional" is usually easier (it's not rocket science - it's mostly about time and care) and my own smoker is one of the few places I can get the BBQ I grew up loving.

... Looks to me like it was with the grain.

I noticed that but thought it might just look that way because I hadn't had my coffee yet.  Apparently my eyes are better than I gave them credit for.  I also thought removing the point was poorly described - sort of a "just slice it off" rather than explaining that you're separating two different parts of the cut.

...  I have some Chili/chocolate ground coffee that I might try adapting to this recipe.

I've been using coffee in steak rubs for several years - don't know why it wouldn't work on brisket if you wanted it to.  Only advice - grind it very fine (like for espresso).

[deestafford]

Is the Bon Apetiteeee  crowd discovering BBQ and trying to "upscale" it into a fad?  Dee

[muebe]

Phil's awake-a-steak rub has coffee in it and is very good!

As far as updating BBQ I understand why. People now want to try new and hip things. I crack up when I go to some sushi places and try some of the new rolls they invent. Sometimes there is just too many different flavors going on IMHO. The whole experience becomes muddled. I consider BBQ the same way. Traditional flavors that are always good, what you expect, and never disappoint are what I like.

[teesquare]

I guess I like both. Sometimes I want the "comfort food" style of old fashioned BBQ. And - sometimes I like to try new twists on the use of BBQ.

Like this:

http://www.foodnetwork.com/recipes/the-next-food-network-star/jackass-roll-recipe/index.html

And - it is a phenomenal app - or entree. Completely non-traditional. But, a fun, different interpretive perspective on  how fuse 2 two styles of food.

All food types are subject to constant revision or attempts to "modernize" them. And, that's o.k.  As long as it remains legal for us still make it the old fashioned way too!

[sliding_billy]

Is the Bon Apetiteeee  crowd discovering BBQ and trying to "upscale" it into a fad?  Dee

I think you all know my opinion on the subject, but... Consider how many times you have heard of Franklin BBQ "called the best BBQ in America by bon appetit."  That should answer your question.