|
^^^that's what you call a target-rich environment.
|
Quote:
|
^^^I should have everything to make it this weekend & I'll holler - if you don't hear from me by Mon. or Tues. PM me. :thumb:
|
I am here to say you can ost to old threads... Just be cautios and add content.
|
I've been meaning to post about foil hat rub, but I'm a lazy bastige. I made some up a while back. I gotta say it's pretty amazing. Whatever I use it on, my thought isn't "this rub is amazing", it's more like "this (chicken/steak/pork chop etc.) is amazing". It seems to truly enhance the flavor of what it is you're cooking/eating without taking over the dish.
Biggy, I have no idea how you came up with this stuff, it must have taken a lot of time and effort, but it really is fantastic. I'll never be without it. Thanks for putting up the recipe :clap2: (not to mention your other amazing contributions to Qtalk - now WP, that's another matter entirely :tsk:) Anybody who hasn't checked Foil Hat out should make a batch - you'll be glad you did. :hungry: |
Quote:
I scrolled down a little further.:doh: |
It's become my favorite all purpose rub. Tastes a little different on popcorn though. :-P
|
It is my and my family's favorite. The only thing they don't prefer it on is salmon.
|
Quote:
This is still on my list of things to try. Got the recipe saved separately in a special place. Having to brave the traffic and people at Whole Foods is probably my biggest issue. I am curious about the 1part X-Hot Barker New Mexico Chile Powder. You say this isn't hot. My wife doesn't like ANY heat. I'm tempted to substitute something a little more mild... Life would be so much simpler if you could convince one of our brethren who is already selling rubs to get this packaged up for you. How much more work could it be. :crazy: I would try it. |
Quote:
|
I need 50 dollars to make you holler, I get paid to do the wild thing.
^^^:tsk: Why is that still taking up vital space in my brain? |
Quote:
Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh Steph |
While that chile powder is on the hot side, the final rub is very mild. My wife is very sensitive to heat, and is in fact allergic to many varieties of peppers. She has no problem at all with this rub. In case that helps.
|
I think Chris should repost all of the Mad BBQ Scientist experiments that lead to this rub, and all of the research and finding detailing the individual ingredients.
|
All times are GMT -5. The time now is 09:50 PM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.